San Fu Oriental Cuisine

Contact Information

625 S. Main Street
Ann Arbor, MI 48104

Health Report - 05/29/2015 (4 critical incident(s))

(Critical) , corrected: observed all raw foods stored correctly and separate tongs for different raw foods

(Critical) Corrected: observed hand washing during inspection

(Critical) Corrected: observed drain properly draining

(Critical) Corrected: observed all food contact surfaces clean

Corrected: observed facility to have been deep cleaned

Corrected: observed no reused single service items

Corrected: observed entire facility to have been deep cleaned

Corrected: observed all cooks wearing hats

Health Report - 04/20/2015 (8 critical incident(s))

(Critical) Observed food being stored in open metal cans that had rust forming on the inside of the cans. Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: (p) (a) safe; (p) (b) durable, corrosion resistant, and nonabsorbent; (c) sufficient in weight and thickness to withstand repeated ware washing; (d) finished to have a smooth, easily cleanable surface; and (e) resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. To correct discard the noted food into the garbage. Corrected: person in charge discarded the noted food into the garbage

(Critical) Observed the floor drain that is connected to the hand sink bubble up and allow water from the drain to back up into the facility. Note: this was only when hand sink was in use. Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to law. (p) to correct contact a plumber to repair the issue and discontinue use of hand sink and set up temporary hand sink until the floor drain can be repaired

(Critical) Observed the interior ceiling of the microwave and multiple clean dishes in clean dish storage soiled with a food debris build up. Equipment food-contact surfaces and utensils shall be cleaned: (1) except as specified in # (b) of this section, before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (p) (2) each time there is a change from working with raw foods to working with ready-to-eat foods; (p) (3) between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (p) (4) before using or storing a food temperature measuring device; (p) and (5) at any time during the operation when contamination may have occurred. (p) to correct wash, rinse and sanitize the noted items.

(Critical) Observed 6 dented cans in dry storage. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. (pf) to correct mark and sperate noted cans for return. Corrected: person in charge marked and seperated the cans for return

(Critical) Observed the following potential cross contamination and cross contamination: 1. Tongs used in the raw chicken were observed to have been used to grab raw shrimp. 2. Raw eggs stored with and above ready to eat foods in the walk-in cooler. To correct: 1. Discard the noted shrimp into the garbage and provide new tongs only for use in the raw fish product. 2. Move raw eggs down and away from all ready to eat foods and also keep them sperate from the other raw food items such as raw chicken. Partial correction: 1. Person in charge discarded noted shrimp and provided new tongs for use in the seafood product.

(Critical) Observed the following holding above 41f: 1. Garlic and oil mixture on the cook line at 63f for about an hour. 2. Tofu in the walk-in cooler at 45f for an unknown amount of time. Note: walk-in cooler was set to 43f. Potentially hazardous food that is to be cold shall be held at 41f or below. To correct: 1. Move the garlic and oil mixture to the cooler to rapidly cool it down to 41f or below. 2. Discard the noted item into the garbage. Corrected: person in charge moved noted food to the cooler and discarded the tofu.

(Critical) Observed many moldy vegetables in the walk-in cooler. Food shall be safe, unadulterated, and, as specified under # 3-601. 12, honestly presented. (p) to correct discard the noted foods into the garbage. Corrected: person in charge discarded the noted food into the garbage

(Critical) Observed no hand washing by the cook during the inspection. Food employees shall clean their hands and exposed portions of their arms as specified under # 2-301. 12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (p) and: (a) after touching bare human body parts other than clean hands and clean, exposed portions of arms; (p) (b) after using the toilet room; (p) (c) after caring for or handling service animals or aquatic animals as specified in # 2-403. 11(b); (p). (d) except as specified in # 2-401. 11(b), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (p) (e) after handling soiled equipment or utensils; (p) (f) during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (p) (g) when switching between working with raw food and working with ready-to-eat food; (p) (h) before donning gloves for working with food; (p) and (i) after engaging in other activities that contaminate the hands. (p) to correct retrain employees on when to wash

Observed food being stored in open metal cans that had not yet formed rust. Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: (p) (a) safe; (p) (b) durable, corrosion resistant, and nonabsorbent; (c) sufficient in weight and thickness to withstand repeated ware washing; (d) finished to have a smooth, easily cleanable surface; and (e) resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. To correct transfer noted food into food grade containers. Corrected: person in charge had the noted items transferred to new single use food grade containers

Observed entire facility to be soiled with a heavy debris build up. This includes all floors, especially floors under equipment, all walls, especially walls behind equipment, ceilings. Physical facilities shall be cleaned as often as necessary to keep them clean. To correct deep clean entire facility paying close attention to details and then maintain entire facility clean

Observed cook not wearing a hat or hair net. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; or unwrapped single-service or single-use articles. To correct provide a hat for employees to wear when working with exposed food

Observed the walk-in cooler not holding food at 41f or below. Note: the walk-in cooler was set to 43f upon inspection, this is the second time the walk-in cooler has been set above 41f. Equipment shall be maintained in a state of repair and condition to correct set walk in cooler to 37f and leave it the stated temperature. Corrected: person in charge had employee set walk-in cooler to 37f

Observed all non food contact surfaces soiled with a heavy debris build up. This includes but not limited to the following: 1. Exterior of all equipment. 2. Legs of all equipment. 3. Handles of all equipment. 4. Table tops of all equipment, especially the harder to reach areas. 5. All sinks, including faucet handles. 6. All parts of the exhaust hood. 7. All containers such as bulk food storage. 8. All shelving, including the undersides of shelves. 9. Pipes behind cook line equipment. 10. Hood vent covers. 11. Gaskets of all coolers. 12. Fixtures throughout the kitchen. 13. All parts of hood. 14. Interior of fryers, behind the doors that open. 15. Exterior of all cooking pans. 16. Hand sink pipes. 17. Milk crates. Non food-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. To correct clean all surfaces in the facility and then put a schedule in place to maintain them clean

Observed the following parts of the facility in poor repair: 1. Cove base molding missing around the wall that separates the hand sink on the cook line and the cooking equipment. 2. Cove base missing on the wall that separates the three compartment sink from the prep table and two compartment sink. 3. Wall in poor repair on the wall that separates the three compartment sink from the prep table and two compartment sink. 4. Wall in poor repair around the mop sink. 5. Wall on the far end of the cook line, opposite from the walk-in cooler where the stainless steel wall covering meets the dry wall. Physical facilities shall be maintained in good repair. To correct repair all the noted cove base and walls

Observed food being stored in reused single service containers. Single-service and single-use articles may not be reused. To correct transfer noted food to food grade containers that can be reused

Observed the following plumbing systems in poor repair: 1. Faucet on the left side of the walk leaking water when turned off. 2. Faucet on the three compartment sink plus the spray arm leak water and are in poor repair. 3. Hot water handle missing from mop sink. A plumbing system shall be: (a) repaired according to law;(p) and (b) maintained in good repair. To correct repair the noted items.

Health Report - 10/20/2014 (3 critical incident(s))

(Critical) Observed the following food contact surfaces soiled with a food debris build up: 1. Underside of lid to three door top loading cooler on the cook line. 2. Interior ceiling to the microwave. Equipment food-contact surfaces and utensils shall be cleaned: (1) before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (p) (2) each time there is a change from working with raw foods to working with ready-to-eat foods; (p) (3) between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (p) (4) before using or storing a food temperature measuring device; (p) and (5) at any time during the operation when contamination may have occurred. (p) to correct wash, rinse and sanitize the noted items

(Critical) Observed cooked breaded chicken at 47f for under 2 hours located on the cook line in the top loading reach-in cooler. Potentially hazardous food that is to be cold shall be held at 41f or below. To correct move the noted food to the walk-in cooler to rapidly cool it down to 41f or below

(Critical) Observed no usable test kit available in the facility for the chlorine sanitizers. A test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions shall be provided. (pf) to correct provide a proper usable test kit. ,

Observed multiple food products being stored in metal cans, some cans are being reused. Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: (p) (a) safe; (p) (b) durable, corrosion resistant, and nonabsorbent; (c) sufficient in weight and thickness to withstand repeated ware washing; (d) finished to have a smooth, easily cleanable surface; and (e) resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. To correct discontinue storing food in metal cans and purchase food grade containers for food storage

Observed entire facility to be soiled with a heavy debris build up. This includes all floors, especially floors under equipment, all walls, especially walls behind equipment, ceilings. Physical facilities shall be cleaned as often as necessary to keep them clean. To correct deep clean entire facility paying close attention to details and then maintain entire facility clean

Observed the gasket on the walk-in cooler to in disrepair. Equipment shall be maintained in a state of repair and condition to correct replace the noted gasket

Observed rice scoops being stored in room standing room temperature water. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (a) except as specified under # (b) of this section, in the food with their handles above the top of the food and the container; (b) in food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (c) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under ##4-602. 11 and 4-702. 11; (d) in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (e) in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (f) in a container of water if the water is maintained at a temperature of at least 57�c (135�f) and the container is cleaned at a frequency specified under subparagraph 4-602. 11(d)(7). To correct discontinue storing scoops in standing room tempreture water

Observed all non food contact surfaces soiled with a heavy debris build up. This includes but not limited to the following: 1. Exterior of all equipment. 2. Legs of all equipment. 3. Handles of all equipment. 4. Table tops of all equipment, especially the harder to reach areas. 5. All sinks, including faucet handles. 6. All parts of the exhaust hood. 7. All containers such as bulk food storage. 8. All shelving, including the undersides of shelves. 9. Pipes behind cook line equipment. 10. Hood vent covers. 11. Gaskets of all coolers. 12. Fixtures throughout the kitchen. Non food-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. To correct clean all non-food contact surfaces and pay extra close attention to details and maintain all non-food contact surfaces clean and free of build up

Observed the following parts of the facility in poor repair: 1. Cove base molding missing around the wall that separates the hand sink on the cook line and the cooking equipment. 2. Cove base missing on the wall that separates the three compartment sink from the prep table and two compartment sink. 3. Wall in poor repair on the wall that separates the three compartment sink from the prep table and two compartment sink. 4. Wall in poor repair around the mop sink. 5. Wall on the far end of the cook line, opposite from the walk-in cooler where the stainless steel wall covering meets the dry wall. Physical facilities shall be maintained in good repair. To correct repair all the noted cove base and walls

Observed all three drip trays for the hood missing. Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. To correct provide drip trays for the hood

Health Report - 02/28/2014 (4 critical incident(s))

(Critical) Observed an employee take cutting board and cleaver to the prep sink to rinse after cutting chicken, pic then told employee to wash cutting board in the 3 compartment sink, employee then went to the 3 compartment sink to wash cutting board with dishwashing detergent and rinse board off without sanitizng cutting board and cleaver. Pic corrected by setting up the sanitizing compartment of the 3 compartment sink and sanitized the cutting board and cleaver. Pic has been instructed to monitor and ensure employees are properly washing utensils, that is washing, rinsing and sanitizing utensils in the 3 compartment sink. ,

(Critical) Found a leak on the water supply line of faucets in the wok line with buckets catching drips and water spraying on to floor. To correct repair water supply line as soon as possible. ,

(Critical) Found the bowl used to hold raw meats for cooking soiled with heavy accumulation and not cleaned after more than 4 hours of use. Pic corrected by taking bowl to the 3 compartment sink to wash, rinse and sanitize. Pic has been reminded that bowl has to cleaned at least every 4 hours. ,

(Critical) Found the can opener blade and surrounding areas of can opener soiled with accumulation of debris. Found knives/cleavers in storage container soiled with accumulation. Pic corrected by cleaning and sanitizing can opener and cleavers, and has been instructed to monitor and ensure utensils are cleaned after use. ,

Found the floor under the cooking line soiled with heavy accumulation of debris and grease. Found the walls behind the hot holding wells soiled with splash and accumulation. To correct thoroughly clean floor and walls and keep clean.

Found several lights in the cooking hood not working. To correct repair/replace lights in the cooking hood.

Found the wall at the end of the cooking line damaged with rough surfaces. Found the tiled coving under the 3 compartment sink area damaged and missing tile. To correct repair wall and tiled coving.

Found an old, broken fryer in the back kitchen area. To correct remove fryer.

Found the hood and hood filters soiled with heavy accumulation of grease. Found the edges of the counter top on the cooking line soiled with splash and build up. Found the edges of the bulk food containers soiled with accumulation. Found the door gaskets, exterior doors and handles, surface sealing areas of doors, interior panels, bottom shelves of coolers and freezers soiled with accumlation of debris. Found the cart used to hold ingredients and seasoning soiled with grease, debris and splash. To correct thoroughly clean all noted areas and clean on a schedule to preclude accumulation.

Health Report - 08/27/2013 (1 critical incident(s))

(Critical) Found time/temperature control for safety (tcs) food, a container of fresh minced garlic and oil 80°F on the ingredients and seasoning cart on the cooking line. Pic corrected by discarding garlic and oil and has been instructed to keep tcs food in the cooler at 41°F.

Found lights in the cooking hood and back kitchen area not working. To correct repair/replace lights.

Found a large colander of cut vegetables draining on top of a milk crate in the mop sink. Pic has been instructed to discontinue draining vegetables in the mop sink and to drain vegetables in the prep sink.

Found fried chicken stored in plastic grocery bags in the walk in cooler. Found a plastic gallon container cut and shaped as a scoop used to handle food. Found number #10 can used to hold utensils on the cooking/prep line. To correct replace unapproved utensils with commercial grade utensils.

Found the floor under the cooking line soiled with heavy accumulation of grease and debris. Found the ceiling in the kitchen soiled with splash and build up. To correct thoroughly clean floors and ceiling keep clean.

Found the tiled coving along the walls in the sink areas with missing coving. Found the floor in the back kitchen area with chips. Found the ceiling with hole and power line for emergency lights hanging from ceiling area. To correct repair/replace emergency lights and properly secure to ceiling. To correct repair coving, floor, and ceiling so surfaces are durable, smooth, and cleanable.

Found the bottom of the 3 door prep top cooler soiled with heavy accumulation of water and moldy build up. Found the exterior doors, door gaskets, and interior panels of the 3 door prep top cooler soiled with splash, build up and accumulation. Found the interior walls of the walk in cooler soiled with buildup. Found the cooking hood filters, hood sides and edges soiled with heavy grease build up. To correct thoroughly clean coolers, hood filters and cooking hood, and clean on a more frequent schedule.

Found a bag of frozen fried chicken pieces thawing on the cooking/prep area counter. Pic corrected by placing semi-frozen chicken in the walk in cooler and has been instructed to thaw foods in cooler.

Found the door gaskets of cooler broken, torn and cracked. To correct replace door gaskets. Found heavy ice build up on the coil of the under the counter cooler under the hot holding area. To correct defrost cooler and defrost as needed.

Health Report - 03/14/2013 (0 critical incident(s))

Found the floor under the cooking line soiled with heavy build up of debris and grease. To correct thoroughly clean floor and clean on a schedule to preclude accumulation.

Found ice build up under the drain line area of the evaporator coil in the 2 door reach in freezer. To correct repair freezer to defrost and drain properly.

Found 2 lights in the cooking hood not working. To correct repair/replace lights.

Found the hood filters, hood surfaces and edges of the cooking exhaust hood soiled with greasy build up. Found the bottom shelf of cooler which is used for storage soiled with accumulation of debris. Found the door gaskets and surfaces of cooler on the cooking line soiled. Found the interior walls of the walk in cooler soiled with build up. To correct set all noted items on a cleaning schedule, thoroughly clean and keep clean.

Found the door trim along the edges of the back door damaged and with gaps along the sides of the door. To correct repair door trim to eliminate gaps.

Found the wall on the end of the cooking line damaged with uneven surfaces. To correct repair wall to be durable, smooth and cleanable.

Found the tiled coving in various areas of the kitchen damaged and missing. To correct repair coving.

Found single use utensils (forks and spoons) stored mixed in a storage containers. To correct either store forks and spoons with handles up or in a single direction to minimize contamination.

Health Report - 09/07/2012 (0 critical incident(s))

Found the floor under equipment on the cooking with some greasy build up. To correct thoroughly clean floors. Note: the floor was observed to be cleaner than previous inspections.

Found the edges of hood filters soiled with grease. Found the door gaskets of coolers soiled with accumulation. Found the sides and lids of bulk bins soiled. To correct clean all noted areas and keep clean.

Found 1°Fan in the 2 door reach in freezer missing and cardboard lining shelves. To correct repair missing fan and remove cardboard from shelves as this blocks proper airflow.

Observed a large tear on the back screen door. To correct repair/replace screen door.

Found 2 lights missing in the cooking hood. Found ceiling lights above cooking prep area not working. To correct repair/replace lights.

Found peanuts in a single use cashew container on the counter top on the cooking line. To correct discontinue re-using single use containers to hold/store other foods as containers are not designed for reuse, and consider allergy concerns.

Observed a cut plastic detergent container used to support the drain lines of the 3 compartment sink filled with drain flies. Pic states they will remove bucket after lunch and clean area. To correct properly repair and secure drain lines, remove bucket, clean area, and treat drain flies if needed.

Found the wall at the end of the cooking line damaged with uneven surfaces. Found the tiled coving along the back kitchen sink areas loose and missing. To correct repair/replace wall and tiled coving.

Found light in cooking hood missing light shield. To correct replace missing light shield.

Health Report - 03/21/2012 (2 critical incident(s))

(Critical) Found time/temperature control for safety (tcs) food, a container of fried chicken 60°F, and a container of crab rangoon 70°F, sitting on top of containers on the top portion of the 2 door prep top cooler. Pic corrected by discarding chicken and crab rangoon, and has been instructed to store tcs food in the cooler at 41°F and not on top of other containers.

(Critical) Found a heavily soiled cutting board and cleaver not cleaned since opening today. Found metal bowls used to hold meats for cooking heavily soiled and not cleaned since opening. Pic corrected by having employee clean and sanitize metal bowls, cutting board and cleaver. Pic has been instructed to monitor and train employees to clean food contacts surfaces at least every 4 hours.

Found the floor under the cooking line equipment soiled with heavy accumulation of debris and greasy build up. To correct thoroughly clean floor and keep clean.

Found cleaned wiping cloths hanging on a wood stick across the hot water heater. To correct hang wiping cloths on a nonabsorbent surface.

Found 2 lights not working on the cooking line hood. Found the lights above the 3 compartment sink not working. To correct repair/replace lights.

Found front door propped open. Pic corrected by closing door, and was reminded to keep door closed.

Found the drywall at the end of the cooking line damaged with dents and uneven spots. Found the coving tile thorough out facility damaged and loose. To correct repair/replace wall and coving.

Found several wiping cloths stored on the counter top on the cooking line. To correct store wiping cloths completely submerged under sanitizer.

Found the hood filters and edges of the cooking hood soiled with heavy greasy build up. Found the door gaskets and bottoms of coolers and freezers soiled with accumulation. Found the walk in cooler shelves soiled with accumulation. To correct clean noted areas and clean on a schedule to preclude accumulation.

Found various food stored in plastic grocery bags. To correct store food in food grade storage bags.

Found the cooking hood missing hood filter. Found the interior panel of the microwave rusty. Found the spray head nozzle in the 3 compartment sink wrapped in plastic. To correct repair/replace hood filter, microwave, and spray head nozzle.

Found a cut plastic gallon shaped as a scoop being used as a scoop/utensil. To correct discard this utensil and replace with one that is durable, smooth, and easy to clean. Found #10 cans which previously held food being used to hold sauce and gravy. To correct discontinue using cans to hold food and replace with commercial food grade containers.

Health Report - 09/15/2011 (0 critical incident(s))

Observed employees working in the cooking and prep areas not wearing hat/hair restraints. To correct provide hats/hair restraints and remind employees to wear them.

Found the wall on the end of the cooking line damaged with uneven surfaces. Found the tiled coving along the floor edges damaged. To correct repair/replace wall and coving.

Found the back screen door with a large hole in screen. To correct repair/replace screening on back screen door.

Found food frozen in plastic grocery bags in the 2 door reach in freezer. To correct discontinue using grocery bags to hold/store food and replace with food grade bags.

Found 2 lights in the cooking hood and the lights above the 3 compartment sink not working. To correct repair/replace lights.

Observed water dripping form the drain line of the 3 compartment sink into a pail. To correct repair/replace drain to eliminate leaks.

Found several baking sheets of frozen chicken cut into chunks left on rack in the back kitchen rack. Employee corrected by placing frozen chicken in the walk in cooler.

Found the floor under the cooking hood soiled with heavy greasy build up. Found the floor edges in the entire kitchen soiled with accumulation and build up. To correct thoroughly clean floors, and clean on a schedule to preclude accumulation.

Found the edges of the cooking hood soiled with grease. Found the interior and exterior walls of the walk in cooler soiled. Found the door gaskets, interior bottom, door handles, and exterior doors soiled. Found the edges of the rice warmers soiled with accumulation. To correct clean as soon as possible, and clean on a more frequent schedule.

Health Report - 03/24/2011 (0 critical incident(s))

Found the door gaskets and bottoms of coolers and freezer soiled. Found the edges of bulk storage containers soiled. To correct clean noted areas and clean on a more frequent schedule to preclude accumulation.

Found grocery bags used to hold/store food in the walk in cooler. To correct replace grocery bags with food grade storage bags.

Found the handle on the lid of the rice cooker missing. To correct repair/replace handle on lid of the rice cooker.

Found the floor on the cooking line soiled with heavy accumulation of grease and debris. To correct thoroughly clean floor and clean on a more frequent schedule.

Found several lights in the cooking hood not working. To correct repair/replace lights.

Found the wall on the end of the cooking line and mop sink damaged and with uneven surfaces. Found coving by the 3 compartment sink loose and missing. Found the wall and coving at the edge of the dining area damaged. To correct repair walls and coving.

Health Report - 09/22/2010 (1 critical incident(s))

(Critical) Found the sanitizing bucket in the cooking area and in the prep area with no sanitizer. Pic corrected by adding chlorine and using a test kit to verify proper concentration. Pic has been instructed to monitor that employees are properly mixing sanitizing solutions.

Found no thermometer in the under the counter domestic cooler. To correct provide an internal hanging thermometer in cooler.

Found no antichoking poster in the kitchen wall area. To correct provide and post antichoking poster in the kitchen wall area.

Found the can opener blade worn and with nicks. Found the wire strainer with worn parts and missing mesh. To correct replace can opener blade and strainer.

Found the light shield in the walk in cooler missing. To correct provide light shield or shatter resistant light bulb.

Found an opened bag of starch which was partially covered. To correct store food in a more protected manner such as folding bag to cover food, or in a storage container with lid.

Found the hood filters and edges of the cooking hood soiled with grease. Found the interior walls of the walk in cooler soiled. To correct clean noted areas and keep clean.

Found 2 lights in the cooking hood not working. To correct repair/replace lights

Found 2 large containers of single use utensils with handles stored in a mixed manner. To correct store utensils with either handles upright or with handles in one direction, to minimize contamination.

Found the surface of the wall on the end of the cooking line with a rough and damaged surface. To correct repair and refinish wall to be smooth and easy to clean.