| Violation
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Observation
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink. Rodent droppings on HANDWASH sink by walkin cooler.
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36-43-4
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Basic - Air conditioning vent cover in disrepair near chest freezer.
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36-38-4
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Basic - Attached equipment soiled with accumulated dust. Fans in dining room area.
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32-07-4
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Basic - Bathroom facility not clean.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. At rice and flour containers.
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving throughout dishwashing area, cookline, prep area, and front counter heavily soiled and contaminated by rodent droppings.
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface. On faucet at handwash sink in restroom .
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36-74-4
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Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving.
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23-24-4
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Basic - Buildup of food debris/soil residue on bathroom door. Build up of debris on light switch in restroom.
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Chicken.
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36-33-4
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Basic - Ceiling tile in disrepair. Water damaged ceiling tiles throughout.
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24-06-4
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Basic - Clean utensils or equipment stored in dirty rack. In dishwashing area and at cookline.
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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. Back door not tight fitting or sealing.
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29-09-4
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Basic - Faucet/handle missing at plumbing fixture. At cold water faucet at 3 compartment sink.
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23-19-4
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Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. At chest freezer.
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36-13-4
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Basic - Grease accumulated under cooking equipment. By fryer.
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36-24-4
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Basic - Hole in wall. Under cookline.
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment.
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. At MSG container.
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29-11-4
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Basic - Leaking pipe at plumbing fixture. At AC unit in walkin cooler.
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36-70-4
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Basic - Objectionable odor in establishment. By front counter area where rodent droppings were observed.
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35B-07-4
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Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation.
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35B-05-4
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Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. At cookline flip top cooler.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. On rice cooker by cookline.
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23-09-4
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Basic - Soiled reach-in cooler gaskets. At cookline flip top cooler and FRIGIDAIRE freezer .
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Pork and chicken.
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled.
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36-25-4
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Basic - Wall in disrepair. By restroom.
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36-27-4
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Basic - Wall soiled with accumulated food debris. Throughout.
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36-28-4
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Basic - Wall soiled with accumulated grease. Cookline.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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35A-03-4
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Basic - High Priority - Dead roaches on premises. 1 dead roach in restroom and 1 roach casing on top of 3 compartment sink.
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12A-13-4
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High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken at 62° F under no temperature control on prep table near HANDWASH sink by walkin cooler. Place in cooler. Cooked chicken and eggrolls at 62° F at cookline under no temperature control. time marked as corrective action. Must discard within 4 hours from leaving temperature control.
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice at 71° F at cookline under no temperature control. Time mark. Must discard food within 4 hours from leaving temperature control.
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35A-09-4
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High Priority - Presence of insects, rodents, or other pests. 2 lizard droppings on wall by back door.
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08A-13-4
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High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table _ no complete physical barrier between top and bottom. Raw chicken on top of prepped veggies at make table where drippings may contaminate RTE food.
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over cooked ribs at Maxi Cold Freezer. Raw beef under wontons at cook-line flip top cooler. Raw shelled eggs over soy sauce at walkin cooler.
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. 70 dry rodent droppings by water heater, 30 fresh rodent droppings on top of bag of rice, 1 fresh rodent dropping on top of rice container, 1 dry rodent dropping inside rice container, 22 fresh rodent dropping by HANDWASH sink next to prep table where chicken is being prepared, 1 dry by chest freezer, 1 fresh rodent dropping on shelving above cookline prep table, 1 fresh rodent dropping by walkin cooler, about 100 dry rodent droppings under the prep table at cookline, 15 dry rodent droppings under Wok line , 1 fresh rodent dropping under Wok line, 63 dry rodent droppings in front counter area, 5 fresh rodent droppings in front counter area with a very strong odor emanating from this area, and 3 dry rodent droppings in restroom. Gnaw marks observed on oil container cardboard box next to walk-in cooler.
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 25 lbs or rice contaminated by rodent dropping inside of storage container.
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35A-08-4
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High Priority - Two Live flies in kitchen.
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11-07-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. At cookline flip top cooler.
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline flip top cooler and FRIGIDAIRE freezer.
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27-06-4
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Intermediate - No hot running water at three-compartment sink. At both faucets.
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05-08-4
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Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By walkin cooler and restrooms.
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03F-10-4
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Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For Chicken wings time marked at cookline.
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. EGGROLLS and cooked pork.
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22-18-4
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Intermediate - Soil residue in food storage containers. Flour and rice containers.
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22-16-4
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Basic - Intermediate - Walkin cooler shelves soiled with food debris.
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