CHENGDU BISTRO

Violations on last inspection

1. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE: Oberved handwashing sinks throughout facility in need of handwashing signage. instructed to provide.
2. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED: Observed kitchenware (bowls, plates, stored glasses) stored improperly throughout prep areas and dining room. instructed to invert to prevent possible contamination.
3. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED: Observed gaskets on all cooling units in disrepair. instructed to replace and maintain.
4. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED: Observed handsink located by dish storage rack in first floor prep area. instructed to provide a smooth and easily cleanable barrier to prevent possible contamination.
5. NON-FOOD/FOOD CONTACT SURFACES CLEAN: Observed the following equipment stored throughout prep area in need of cleaning on interior and exterior surfaces of cooling units, containers ingredient dough makers, fryers, woks, rice cookers, pre

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