| Violation
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Observation
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers used as scoop inside the sugar containers stored at the dining area.
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14-74-7
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Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed both reach in coolers at the cook line and the walk in cooler are not working properly. All food are out of temperature.
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35A-03-4
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Basic - Dead roaches on premises. Observed 3 dead roaches. One in the floor of the kitchen and 2 inside storage cabinets by the bathroom area. **Repeat Violation**
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40-06-5
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Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone stored on table at the front counter where they were preparing wontons.
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Observed floor soiled with food debris and grease throughout the kitchen area. **Repeat Violation**
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08B-38-4
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Basic - Food stored on floor. Observed sugar bags and oil containers stored in the floor by the bathroom area. **Repeat Violation**
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36-24-5
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Basic - Hole in or other damage to wall. Observed a hole in the wall behind the ice machine at the front counter
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14-69-4
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Basic - Ice buildup in reach-in freezer at the front counter.
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10-08-5
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Basic - Ice scoop handle in contact with ice.
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment.observed knives stored between the wall and preparation table in the kitchen area.
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 85°F next to the rice cooker.
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board in the kitchen area..
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at both reach in coolers at the cooked line and at the walk in cooler.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled at the cook line.
Observed fan covers with accumulated dust inside the walk in cooler and by the rear exit.
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32-17-4
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Basic - Self-closing device on bathroom door disconnected/broken.
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork inside standing on preparation table in the kitchen area.
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout the kitchen area.**Repeat Violation** **Repeat Violation**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with accumulated grease throughout the kitchen area.
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Observed sugar containers not identified at the dining area.
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14-31-5
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High Priority - Nonfood-grade bags used in direct contact with food. Observed pork inside supermarket bag on preparation table.
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed dumplings (44 F - Cold Holding); sprouts (58 F - Cold Holding) shrimp (73 F - Cold Holding); sprouts (68 F - Cold Holding); shell eggs (72 F - Cold Holding); chicken (57 F - Cold Holding); beef (63 F - Cold Holding); pork (58 F - Cold Holding); noodles (55 F - Cold Holding); shrimp (55 F - Cold Holding); cabbage (62 F - Cold Holding) pasta (56 F - Cold Holding); shrimp (57 F - Cold Holding); sprouts (59 F - Cold Holding); ham (46 F - Cold Holding) . All foods were stored inside reach in coolers at the cook line and inside the walk in cooler. As per employee foods have been out of temperature for more than 4 hours.
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed dumplings (44 F - Cold Holding); sprouts (58 F - Cold Holding) shrimp (73 F - Cold Holding); sprouts (68 F - Cold Holding); shell eggs (72 F - Cold Holding); chicken (57 F - Cold Holding); beef (63 F - Cold Holding); pork (58 F - Cold Holding); noodles (55 F - Cold Holding); shrimp (55 F - Cold Holding); cabbage (62 F - Cold Holding) pasta (56 F - Cold Holding); shrimp (57 F - Cold Holding); sprouts (59 F - Cold Holding); ham (46 F - Cold Holding) . All foods were stored inside reach in coolers at the cook line and inside the walk in cooler. As per employee foods have been out of temperature for more than 4 hours.
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04-02-4
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Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Observed both reach in coolers at the cook line and the walk in cooler are not working properly. Temperature was at 62°F.
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22-31-4
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Intermediate - Non-pitting surface rust on food-contact equipment. Observed surface rust on shelves inside the walk in cooler. **Repeat Violation**
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