EATING TIME CHINESE FOODS health score and inspection history

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Rust on storage shelves throughout the facility. Food debris on the exterior of make table and cooking equipment.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Food debris on the floor and floor drains throughout facility. 6-201.15 Provide removable, smooth, easily cleanable mats and duckboards.///Using cardboard as floor mats in WI cooler. 6-202.15 Protect outer openings from the entry of pests by using properly designed and installed screening, air curtains to control flying insects, or other effective means when doors or windows are open.///Back door propped open and fly fan was off.

6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.///Cell phones on prep table and saran wrap container.

4-101.11(B-E) Provide food contact surfaces that are: durable; corrosion resistant; non-absorbent; smooth; easily cleanable; resistant to chipping, scratching, distortion and decomposition.///Using cardboard as shelf liners throughout the facility.

Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.).///Using cardboard as shelf liners.

Maintain access to service sink.///Mop sink is blocked with a machine and shelving.

Provide removable, smooth, easily cleanable mats and duckboards.///Using cardboard for mats. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Food debris on the floor under the equipment. Dust on ceiling vent covers throughout kitchen.

6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.///Personal items stored on shelving in dry storage.

(A)(2) Maintain TCS food at 41 F or below.///Cooked steak, chicken and shrimp at 45-57F degrees.///COS Cooked steak & shrimp placed in WI cooler to chill. Cooked chicken voluntarily discarded.

Dispose of sewage through an approved facility (public sewer or on-site system).///Dumping mop water in storm drain.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Food debris on the exterior of cooking equipment, countertops, and storage shelves.

Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used.