MANCHU WOK health score and inspection history

Cease thawing TCS food at room temperature.// The establishment was thawing shrimp at room temperature. The food item was 70 F. The PIC discarded the food item.

Cease using hand sinks for any purpose other than handwashing.// Long handled spoon and food debris being stored in the hand sink. The PIC removed the item and placed in the dirty dish area(COS).

Use only pesticides labeled for use in a food establishment.// The establishment had a can of Raid in storage. The PIC discarded the item (COS).

Repair or replace ventilation hood systems and devices (including filters).// There is a gap in the ventilation hood systems baffles.

Provide clean-up procedures for employees to follow when responding to vomiting or diarrheal events in a food establishment.// The PIC was asked to explain to me their plan of how the establishment cleans up vomit or diarrhea. The PIC stated hand sanitizer as the plan. When asked to explain further that was the only thing stated. The establishment was provided the written plan created at JCDH.

Maintain dishwashing equipment in a state of good repair and condition to allow for intended operation. (ex: broken release valve or no stoppers, missing baffle curtain on dishwasher, etc.)// The establishment is missing stoppers at the three compartment sink and is using paper towels to stop the sink up.

Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. // The only hand sink in the kitchen area was not turning on at all.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Debris accumulation throughout the entire establishment's floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)// The interior of the ice machine had mold accumulation.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized. // One of the cutting boards was severely scored and needs to be resurfaced or replaced.

4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations. 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.// The equipment throughout the entire establishment had debris accumulation.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Walls, floors, and ceilings throughout the entire establishment had debris accumulation

(C) Maintain ambient air thermometers to be accurate and in good repair (food holding units). // The ambient thermometer was broken on the WI cooler

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. // Grills under the ventilation hoods are leaking large amounts of water. The ventilation hoods had dried leaked grease that came down from them.

Protect unpackaged food from environmental sources of contamination during preparation.// eggrolls and several food in cooler being stored uncovered

JCDH 2.2 Provide food safety training for all food handlers as required.// The food handlers cards are expired except for one. 2-101.11 Designate a person to be in charge and present for each shift during all hours of operation.// The PIC with a CFSM course was not present during the shift. JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation.// The staff was unable to locate the approved course for their manager