MING VILLAGE CHINESE REST

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Warning - From follow-up inspection 2026-04-02: Still observed Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed unworking ice machine in kitchen area. Warning - From follow-up inspection 2026-04-02: Still observed Time Extended

Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odors in dry storage room . Warning - From follow-up inspection 2026-04-02: Still observed Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Warning - From follow-up inspection 2026-04-02: Still observed Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine with chlorine sanitizer of 0 ppm. Operator primed recheck chlorine sanitizer solution 100 ppm. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Operator replaced it. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. Bag of onions on the floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed fried rice, white rice cooked from more than 24 hours as per operator with no date marked.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Walk in freezer.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Floor soiled/has accumulation of debris.

Basic - Food stored on floor. Observed wontons box on walk in cooler floor. Observed oil containers on kitchen floor. Operator properly stored it.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Exterior kitchen equipment soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Soiled dry wiping cloth in use. Observed dirty towels on preparation table. Operator removed it. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed fried rice (50°F/48°F cooling) was cooked the day before, as per operator.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked chicken inside reach in cooler, operator properly stored it. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fried rice (50°F/48°F cooling) was cooked the day before, as per operator.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Floor soiled/has accumulation of debris.

Basic - Food stored on floor. Observed cases of ham on walk in cooler floor.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef inside walk-in cooler, operator properly stored it. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Floor soiled/has accumulation of debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink, reach in cooler exterior.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wiping towel inside chlorine sanitation solutions at 0 ppm, operator properly set up the sanitation bucket, recheck chlorine sanitation solutions at 100 ppm. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed fried rice (53°F/50°F - Cooling) inside walk in cooler, was cooked from the day before as per operator.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fried rice (53°F/50°F - Cooling) inside walk in cooler, was cooked from the day before as per operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed microwave, reach in cooler interior, reach in cooler shelves, preparation table soiled.

Basic - Floor soiled/has accumulation of debris. Observed floor soiled under kitchen equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food dry storage container soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked noodles (67°F - Cold Holding); mushrooms (70°F - Cold Holding) stored at room temperature as per operator less than 2 hours operator placed food in the walk in cooler. Corrective Action Taken Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine >200ppm), operator added water to solution observed 100ppm. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense chicken. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handle soiled in the kitchen area.

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulated on fryers.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar with no label in the dry storage area.