Lam's Garden

Basic23

• Code 02Labeling, date marking and consumer advisory

  Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.

  Salt and sugar containers in dry storage room outside not labeled

• Code 08Food protection and cross-contamination

  Code 08, Food protection and cross-contamination: Stored food not covered.

  In walk in freezer, containers of raw beef uncovered

  Food stored on floor.

  Containers of soy sauce store directly on the floor in kitchen. Operator removed

  Fixed on the spot

• Code 10In-use utensils properly stored

  Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.

  Across kitchen, operator removed all

  Fixed on the spot

• Code 12Handwashing and hygienic practices

  Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

  Employee Open drink containers stored on shelves across kitchen.

• Code 13Clean clothes, hair restraints, jewelry

  Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.

  Employees prepping food

• Code 14Food-contact surfaces designed and maintained

  Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.

  Bowl used inside flour and salt container, also in chicken container

  Repeat violation

  Cutting board has cut marks and is no longer cleanable.

  Walk-in cooler/freezer shelves with rust that has pitted the surface.

  Walk in coolers and freezers

  Repeat violation

  Food storage container/container lid cracked or broken.

  Rice container in walk in cooler

  Ice buildup in walk-in freezer by dim sum station.

  Recommended operator to do a defrost as it is also leaking

  Repeat violation

• Code 21Wiping cloths and linens

  Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.

  Used to cover multiple prepped vegetable containers in walk in cooler. Operator removed

  Fixed on the spot

• Code 22Food-contact surfaces clean and sanitized

  Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.

  Microwave

• Code 23Non-food contact surfaces clean

  Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Dish machine racks Gaskets soiled in reach in coolers Trays in dim sum area

  Repeat violation

• Code 24Clean equipment storage and air drying

  Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

  Clean plates on front counter area not protected. Operator covered

  Fixed on the spot

• Code 29Plumbing and backflow prevention

  Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.

  Per establishment plan, mop sink is located outside back door. Per operator, was never used as mop sink and the plumbing is disconnected.

  Standing water in bottom of reach-in-cooler.

  In make table right by walk in cooler on cook line

  Repeat violation

• Code 35Insects, rodents, pests and animals

  Code 35, Insects, rodents, pests and animals: Dead roaches on premises.

  2 dead roaches found on floor under steam table in kitchen, operator cleaned up

  Fixed on the spot

  Screening is not 16-mesh to the inch.

  Back door by wok station

• Code 36Floors, walls, ceilings and ventilation

  Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.

  In walk in freezer by cook line

  Floor area(s) covered with standing water.

  In walk in cooler by cook line

  Wall soiled with accumulated grease, food debris, and/or dust.

  On cook line

• Code 40Employee personal belongings

  Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

  Employee eyeglasses sitting on top of clean plate on cook line. Operator placed plate to sanitize and removed glasses

  Fixed on the spot