Cheng's Garden

No consistent date marking procedure observed.

Observed cleaning needed inside coolers, on shelving and to plastic container lids in rear of facility. Damp cloths on countertops should be returned to sanitizer between use.

Observed excess boxes, buckets, etc. stored in kitchen. All excess items should be removed. Cleaning needed on floors underneath stationary equipment. Observed cleaning needed to vent hood.

Observed mold buildup inside food pans in prep cooler. PIC discarded.

Observed several items in walk-in cooler and front refrigerator without date marking.

Observed cleaning needed inside coolers, on shelving and to plastic container lids in rear of facility. Damp cloths on countertops should be returned to sanitizer between use.

Observed excess boxes, buckets, etc. stored in kitchen. All excess items should be removed. Cleaning needed on floors underneath stationary equipment. Observed debris on walk-in cooler floor.

Observed foods in walk-in cooler stored uncovered.

No consistant date marking procedure.

Observed excess boxes, buckets, etc. stored in kitchen. All excess items should be removed

Observed chicken and other pre-prepped meats out in buckets stored on kitchen floor and with no lids.

Violation Code Reference 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

Observed uncovered food items in front refrigerator and walk-in cooler.

Observed buckets and large bowls of meat on kitchen floor with no lid to prevent possible contamination.

Violation Code Reference 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Violation Code Reference 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Did not observe datemarking on any foods in any of the coolers. All opened/prepared foods that are not used within 24 hours must be properly datemarked.

(i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;

(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;

(iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or

(iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request.

Observed roaches crawling in and on kitchen equipment

Observed uncovered food items in front refrigerator and walk-in cooler.

Violation Code Reference 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Did not observe datemarking on any foods in any of the coolers. All opened/prepared foods that are not used within 24 hours must be properly datemarked.

Observed several items uncovered in walk-in cooler & bins/buckets uncovered or not tightly covered. All items must be covered between use.

Multiple ROACHES observed kitchen area.

Violation Code Reference 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Build up Observed on nonfood contact surfaces of equipment at or near food cooking/prep areas.

All contact surfaces will be inspected daily, all contact surfaces will be cleaned daily.

Observed cleaning needed on floors underneath equipment. Excess buckets, boxes, etc. need removing.