Food & non-food contact surfaces cleanable, properly designed, constructed, & used

Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable In walk-in cooler, observed fried and raw vegetables being stored in multiple cardboard boxes with visible soiling. Per PIC, no raw foods had been stored in boxes prior and the boxes have only ever held raw and or fried veggies. Discussed using food grade utensils/bins to store foods in. PIC stated they will no longer hold foods in carboard boxes. Core-4-101.19, C: Nonfood-Contact Surfaces Throughout establishment, observed wooden racks/stools being used to store bins of spices/salts on. Also observed multiple pieces of soiled cardboard being used to store bins and tins on the drying racks. In bar area, observed soiled cardboard being used on the counter. Discussed that all non-food contact surfaces should be constructed of a smooth and easily cleanable surface to facilitate thorough cleaning. Remove the wooden rack and the cardboard to restore a smooth and easily cleanable surface to all areas prior to the next routine inspection.

Sewage & waste water properly disposed

PRIORITY VIOLATION-5-402.13, P: Conveying Sewage Upon arrival to establishment, observed drain under wok, ice machine, prep sink actively backing up and floor covered in sewage. Sewage must be properly conveyed at all times. See immediate suspension following routine inspection. Violation must be corrected prior to lifting of immediate suspension.

Physical facilities installed, maintained, & clean

Core-6-501.12, C: Cleaning, Frequency and Restrictions Throughout establishment, observed encrusted food debris and food splash. At dishwashing station, observed food splash/debris on the back wall, observed encrusted food debris on handles to prep cooler and walk ins, observed encrusted food debris and oil on the wok/cookline station, and observed accumulation of food debris and dirt under the ice machine near back door. Discussed with PIC increasing frequency of cleaning. Clean areas and maintain a regular cleaning frequency to prevent buildup.

Adequate ventilation & lighting; designated areas used

Core-6-303.11, C: Intensity-Lighting Under vent hood, observed 2 non functional light bulbs causing the wok area to be poorly lit where cooking occurs. Replace light bulbs to ensure there is at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.