SEE THRU CHINESE KITCHEN #21

2026-01-26: Canvass

Pass

• Not Critical: CHI-6 — PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED EMPLOYEES EATING IN PREP AREA. INSTRUCTED MANAGER TO PROVIDE DESIGNATED AREA OUTSIDE OF PREP AREA FOR EMPLOYEE MEALS.
• Not Critical: CHI-37 — FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED SOME BULK CONTAINERS NOT PROPERLY LABELED. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.
• Not Critical: CHI-39 — CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED BULK CONTAINERS NOT COVERED, FOOD ITEMS UNCOVERED AND STORED ON FLOOR INSIDE WALK-IN COOLER AND FREEZER. INSTRUCTED MANAGER TO PROPERLY COVER AND ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR TO PROTECT FROM CONTAMINATION.
• Not Critical: CHI-41 — WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLE. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
• Not Critical: CHI-43 — IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED HANDLE OF DISPENSING UTENSIL LAYING ON ICE INSIDE ICE MACHINE AND SLICED FRUIT INSIDE PREP COOLER. INSTRUCTED MANAGER TO PROPERLY STORE DISPENSING UTENSIL HANDLE ABOVE FOOD TO PREVENT CONTAMINATION.
• Not Critical: CHI-49 — NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED GREASE BUILDUP AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, SHELVING UNITS, PREP TABLES, COOLERS, AND FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
• Not Critical: CHI-55 — PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FOOD DEBRIS AND SPILLS ON FLOOR UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS AND MAINTAIN.