Joy Ho Chinese Food and Pizza

Observed garlic in oil, soy sauce (transfer container and two partially filled bulk containers) and flour in water left overnight without temperature control. PHI directed Cook to discard items noted above, at the time of inspection., , Action Required:, Ensure high risk foods are stored at 4C or colder or 60C or hotter to prevent rapid and progressive growth of pathogenic bacteria.

Improvement noted as cooking equipment was clean. However, ventilation canopy inserts, and housing had accumulated oil and grease. Cleaning and sanitizing required by December 9, 2025., , Action Required:, Ensure all utensils, food equipment and food contact surfaces are maintained in a clean and sanitary condition to facilitate sanitary food handling and to prevent conditions that may promote harborage of pests.

Walls adjacent cooking line and light covers in the kitchen had accumulated dirt. Deep cleaning required and due December 18, 2025., , Action Required:, Ensure all wall, floor and ceiling surfaces are kept in a clean and sanitary condition and maintained in good repair to facilitate effective cleaning procedures and to prevent conditions that may promote harborage of pests.