Ming 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.

  Unlabeled flour and msg containers by walk in freezer

• Code 08Food protection and cross-contamination

  Code 08, Food protection and cross-contamination: Food stored on floor.

  Oil container stored on cook line floor, onions stored on walk in cooler floor, rice container stored on dry storage floor

• Code 10In-use utensils properly stored

  Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.

  Scoop stored in Water at 82°F by rice warmer on front area. Operator removed

  Fixed on the spot

  In-use knife/knives stored in cracks between pieces of equipment.

  Multiple knives across kitchen. Operator removed

  Fixed on the spot

  In-use tongs stored on equipment door handle between uses.

  Across kitchen

• 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.

  Multiple open water bottles across cook line, prep areas and in coolers

• Code 13Clean clothes, hair restraints, jewelry

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

  All employees on cook line

  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

  Multiple employees wearing watches while 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.

  In flour and msg containers

  Cutting board has cut marks and is no longer cleanable.

  Equipment in poor repair.

  Torn gaskets on make table on cook line

• Code 21Wiping cloths and linens

  Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.

  On cook line

• 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 on cook line

  Reach-in cooler interior/shelves have accumulation of soil residues.

  Walk in cooler and all reach in coolers soiled

• 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.

  Between all kitchen equipment

• 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 Dishes and bowls on dry storage rack not inverted

• Code 29Plumbing and backflow prevention

  Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.

  In make table cooler on cook line

• Code 31Handwash sinks and supplies

  Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.

  At hand sink in kitchen by tall reach in cooler

• Code 32Restrooms

  Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

  Both public restroom doors

• Code 35Insects, rodents, pests and animals

  Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
• Code 36Floors, walls, ceilings and ventilation

  Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.

  Across kitchen

  Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

  Floor soiled/has accumulation of debris.

  Walk in cooler and walk in freezer floors soiled, also n dry storage room