| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. In dry food products.
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23-06-4
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Basic - Build-up of raw meat debris and splash on reach in freezer shelves.
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24-06-4
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Basic - Clean meat grinder parts stored in dirty bin on lower prep table shelf.
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08B-44-4
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Basic - Containers of sauces of food stored on floor in kitchen and uncovered. Lids put on containers during inspection.
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public. Raw, whole fish in chest freezer. **Repeat Violation**
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16-13-4
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Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed scoop for dry food bin washed and rinsed in empty 3 bay sink. Bays were not properly filled for 3 stage wash, rinse, sanitize.
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14-13-4
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Basic - Food-contact surface not smooth and easily cleanable. Cut down gallon container used as a scoop. Handle and neck not designed for reuse, proper cleaning. Cardboard box cut down and used as food container cover, contacting food. **Corrected On-Site**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
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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. Scoops in dry food products? **Corrected On-Site**
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23-05-4
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Basic - Meat residue on shelf of reach in freezer where raw meat was stored unwrapped, directly on shelf next to packaged plant food.
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02D-06-4
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Basic - Packaged food has no English labeling. Large white containers of various grain products have Chinese label with English labels rubbed off. **Corrected On-Site**
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08B-26-4
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Basic - Raw meat not covered or wrapped in upright freezer and is stored directly on shelving. **Corrected On-Site**
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14-05-4
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Basic - Soiled paper used to line food-contact shelves at bottom of prep table where dry storage goods are held.
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13-03-4
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Basic - Two cooks with no hair restraint while engaging in food preparation. **Corrected On-Site**
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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. Cooked battered meats cooling on cookline. **Corrected On-Site**
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08A-18-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged. Raw chicken over raw beef on wrapped sheet trays in reach in freezer.
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03A-04-4
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High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
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31A-14-4
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Intermediate - Employee rinsed utensil in handwash sink. Dry food scoop. **Corrected On-Site**
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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05-07-4
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Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Thermometer reads 20°F in ice water that is 32°F.
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. One hand wash sink blocked by saran wrap box stored on basin. Another hand wash sink filled with utensils. **Corrected On-Site**
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53A-14-4
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Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Unclear about when to use 3 bay sink for wash, rinse, sanitize. Observed dishes washed and rinsed only. Upon questioning of process, operator mentioned that 3 bay is used at the end of the night. Operator did not seem clear that all dishes and utensils need to be properly washed, rinsed and sanitized at all times of sink use.
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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. Egg roll in bulk volume in walk in cooler.
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris at back of slicer blade.
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