Manchu Wok

Wastewater from cleaning the floor was disposed down the floor drain in front of the dishwashing sink., , Do not dispose wastewater down any sinks or floor drains within the food establishment.

The small line cooler was not operational. Processed vegetables such as celery, zucchinis and red peppers were stored without temperature control. These vegetables measured between 11 to 21C., , Repair the cooler and store perishable foods at 4C or less under refrigeration., , Do not store perishable foods in the temperature danger zone (4 to 60C).

A food handler indicated that dishes were removed from quat sanitizer after 10 seconds for manual dishwashing., , Follow manufacturer's instructions for contact time.

1) A personal item was stored on a case of beverage., , 2) A janitorial bucket was stored in the cook line., , Store personal items and janitorial equipment separately.

Mouse droppings were observed under the ice well and cash register., , Remove mouse droppings safely, disinfect contaminated areas and seal all possible pest entry points.

A set of deep fryers was out of service. Cardboard pieces were being used as covers; however, they were immersed in old cooking oil., , Remove soiled cardboard and empty the deep fryer. Use a washable cover for the deep fryer.

There was a heavy accumulation of grease and debris under cooking equipment., , Conduct cleaning including hard-to-reach areas.

There was no evidence of food safety training., , Complete an approved food safety course and provide certification.