MR. WESTS ASIAN KITCHEN health score and inspection history

ADPH 420-3-22-.03(1)(a) Cease the use of commercially processed TCS food requiring refrigeration when past the date limit placed by the manufacturer or packager.// Milk with a best buy date of 8/23. PIC COS by discarding.

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. // Encrusted buildup/food on grill. 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. // Black residue on underside of ice machine chute.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Clean flooring in WI freezer/cooler from debris

Allow utensils to air dry before stacking.// Metal containers stacked wet

6-403.11(B) Locate lockers or other suitable facilities for personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.// Employee personal cellphone stored above prep table while prepping. COS by removing from above the prep table.

4-501.114, 4-703.11 Provide a chemical sanitizer used in mechanical ware washing equipment as specified by in 7-204.11. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action)// Low temp. dish machine tested 0ppm for chlorine sanitizer

Store food wrapped, in packages or in covered containers to prevent contamination. // Containers of cilantro, green onions, mixed veggies, thai chicken and chicken wings stored uncovered in WI and RI cooler. 3-304.13 Cease the use of linens or napkins in contact with food, except to line a container for the service of dry foods.// Mixed peppers/onions and green onions containers lined with paper towels.

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.// CFSM certifications has not been registered.

Store food wrapped, in packages or in covered containers to prevent contamination. // Crabs, egg rolls, mixed vegetables, and slaw mix stored in RI and WI cooler uncovered.

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.// Rubber spatulas chipping and tearing. Informed PIC to discard and replace torn spatulas. 4-202.16 Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.).// Damaged/torn gaskets on RI coolers.

Keep dumpster doors and lids closed.// Dumpster sliding doors open.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Missing ceiling tile in restroom. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Grease buildup on fire suppression system

6-403.11(A) Locate employee break areas so that food, equipment, utensils, linens, and single service/single use articles are protected.// Employee personal keys stored above prep table.

Clean restroom exhaust vent cover.// Dust buildup on restroom vent cover.