Neighborhoods: Northwoods Cuisine: Chinese, Asian, Noodle Bar. Chop Suey Inn - Chinese Restaurant - Northwoods - St Louis 63121Ĭhop Suey Inn.
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To communicate or ask something with the place, the Phone number is (314) 385-8844 if you don't know how to go Chop Suey Inn click here. On the street of Fair Oaks Dr and street number is 135. Chop Suey Inn Saint Louis phone, address and location informationĬhop Suey Inn is located in Saint Louis city of Missouri state. Louis County | Asian, Chinese | RestaurantsĬhop Suey Inn. Be one of the first to write a review! Chop Suey Inn | North St. There aren't enough food, service, value or atmosphere ratings for Chop Suey Inn, Missouri yet.
Chop Suey Inn, Saint Louis - Restaurant Reviews. If you're looking for a restaurant that serves perfectly seasonsed Chinese cuisine that doesn't use a hint of MSG. We are the only place you will find authentic Joy Young recipes. Specialty Orders for Take Out and Delivery in Homewood, AL! Come enjoy authentic Chinese food at Chop Suey Inn. Less than 20 foot candles of light above prep cooler, warewashing sinks, preptables, and the cook line.Chop Suey Inn: Chinese Restaurant Birmingham, AL 6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas.
6-201.16 Replace perforated ceiling tiles with smooth, easily cleanable surface. Sanitizer was not set up during this time. 3-305.14 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment. 4-202.16 Replace damaged gasket on cooler door. Build up of food debris on the equipment. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. 3-304.12 Store utensils left inside containers of non-potentially hazardous foods with handles above the top of the food. 3-304.12 Provide a clean surface in a protected location for storing ice scoop or store in ice with handle upright. Shrimp, egg rolls, meat, (all <41F) stored inside the WI cooler, is uncovered. Shrimp (78F) 6 inches deep in the center, cooling in a strainer vat. 4-904.11 Keep single service articles that are intended for food or mouth contact in the original individual wrap, or provide approved dispenser./ plastic utensils 6-303.11 Provide at least 20 foot candles of light in self service areas and where produce or packaged foods are sold./ dry storage May 2, 2012ģ-501.15 Use shallow pans that facilitate heat transfer when cooling food. Violation descriptions and comments Sep 13, 2011ģ-501.17 Properly date mark all potentially hazardous food prepared in-house when held for more than 24 hours./ no date on pasta/management discarded 3-304.12 Store between-use utensils in a container of water at 135 F or above./ scoops 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./gaskets on 2 door cooler 3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine.
Absorbent floor materials properly used.įood contamination prevented during storage, preparation, display, handling, other.įood(ice), Non-food contact surfaces: constructed, cleanable, installed, located.
Surface characteristics, indoor, outdoor: Maintained. Plant food cooking.įloors, walls, ceilings, attached equipment: clean. Facilities to maintain product temperature. Wiping cloths clean, use limitations, stored.Ĭooling methods. Single service articles, storage, dispensing, wrapped, Use limitations. Potentially hazardous food meets temperature requirements during cold holding. Ventilation system(filters), clean, operated. In use, between use, food/ice dispensing utensils properly stored. Cooking surfaces, non-food contact surfaces: clean.
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