MING GARDEN

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food cans stored in rear handwashing sink. CDI - Cans were removed. Handwashing sinks are for handwashing only. -0 points-

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee allergy medication stored on shelving with ready to eat sauces and ingredients. CDI - Allergy medication was moved to designated employee storage area. -0 points-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large bins of ingredients in dry storage area, squeeze bottles, and smaller containers of ingredients at cook line without labels. -REPEAT- -2 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed non-food contact surfaces of fryers and wok stations with food debris and residues. Recommend higher frequency and more thorough cleaning. -0 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on rear prep table. CDI - Employee phone was moved to designated storage area away from food, equipment, and utensils. -0 points-

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed frozen wontons thawing at ambient room temperature on shelving in kitchen. CDI - Frozen wontons were placed in walk in cooler to continue thawing under refrigeration. -0.5 points-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled ingredients on cart at prep line. Observed unlabeled large bins of ingredients on shelving in dry storage areas. -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of chicken stored on floor in walk in cooler. -0 points-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed plastic bus tubs with pooling water due to wet stacking. -0 points-

4-502.13 Single-use and single-service articles cannot be reused. Observed employee using single use food container as a portioning scoop for cooking ingredients on make line. Replace single use food container with utensil that is durable, smooth, and easily cleanable. -0 points-

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard used on shelving under food ingredients. Discard cardboard and/or replace with item that is non-absorbent, smooth, durable, and easily cleanable. -0 points-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed stainless steel flooring in walk in cooler buckling and in need of repair. Repair flooring in walk in cooler so that floor surface is easily cleanable. -0.5 points-