Chopstick Express INC

Basic17

• 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.

  No sign of proper labels on all food items throughout restaurant. Container of unknown white substance not properly labeled in small back prep area.

• Code 08Food protection and cross-contamination

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

  Cooked food in walk in cooler lacked proper covering after cooling process was finished.

  Repeat violation

  Food stored on floor.

  Multiple food stored on floor throughout restaurant. (1) Bag of flour on floor in back prep area. (2) Containers of soy sauce on floor in walk-in cooler. (1) Container of soy sauce on floor near main cook line. (1) Container of unused cooking oil on floor under main cook line.

  Repeat violation

• Code 10In-use utensils properly stored

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

  Multiple utensils seen in standing water held at (85°F) on prep line across from flat top.

• 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 drink seen on prep table closest to wok station.

• Code 14Food-contact surfaces designed and maintained

  Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.

  Multiple shelves in walk-in coolerA and walk-in freezerA showed signs of rusting and pitting.

  Repeat violation

  Cardboard used to line nonfood-contact shelves.

  Cardboard lining shelves above flat top cook station.

• Code 21Wiping cloths and linens

  Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

  Multiple used rags throughout kitchen seen without proper sanitizing solution present.

• 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.

  Soiled gaskets throughout kitchen on reach-in coolers. Table under flat top in kitchen had large buildup of food residue and grease.

  Repeat violation

  Buildup of food debris/soil residue on equipment door handles.

  Build up of food residue on inside of handles throughout restaurant.

• Code 33Garbage and refuse

  Code 33, Garbage and refuse: Cardboard box used as garbage container.

  Cardboard box used as trash can near entrance of kitchen on floor.

• Code 35Insects, rodents, pests and animals

  Code 35, Insects, rodents, pests and animals: Outer openings of establishment cannot be properly sealed when not in operation.

  Door to outside of kitchen lacked proper seal when shut. Door also had large amount of holes throughout metal.

• Code 36Floors, walls, ceilings and ventilation

  Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.

  Multiple walls throughout kitchen in disrepair.

  Ceiling/ceiling tile shows damage or is in disrepair.

  Two tiles in disrepair over prep area. Tiles had insulation coming out of cracks.

  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

  Ceiling vents soiled with grease throughout kitchen.

• Code 42Premises and cleaning equipment

  Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.

  Wet mop not hung to properly dry between uses.

• Code 51Other sanitary and safe operation

  Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.

  Inspector provided new poster to be posted in restaurant.