| Violation
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Observation
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32-04-4
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Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food in container of rice in walk in cooler and bulk container of flour **Repeat Violation**
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves in kitchen -under rice cookers throughout kitchen
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface. Sides of cooking equipment at cookline **Repeat Violation**
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. Microwave
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
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35A-03-4
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Basic - Dead roaches on premises. 1 dead roach on wet wiping cloth at three compartment sink, 1 dead roach under water heater and 3 dead roaches on inside top area of reach in cooler at cookline
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12B-07-4
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Basic - Employee beverage container ( open bottle of water and sandwich ) on a food preparation table or over/next to clean equipment/utensils.on cutting board at cookline
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08B-49-4
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Basic - Employee personal food ( ice cream cone) not properly identified and segregated from food to be served to the public. Freezer at front counter area
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.cook **Repeat Violation**
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36-71-4
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Basic - Floor drains/drain covers heavily soiled. Under kitchen hand sink
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Throughout kitchen, dish washing and dining areas
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. Kitchen
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08B-12-4
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Basic - Food stored in holding unit not covered.open bag of MSG and rice in back kitchen storage area
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. . **Repeat Violation**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. Cookline **Repeat Violation**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Restroom
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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. Open front and back door during business
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25-43-4
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Basic - Plastic jug cut in half and reused as scoop.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Cookline **Repeat Violation**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Outer lids of food containers in storage area -back kitchen
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21-10-4
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Basic - Soiled dry wiping cloth in use. Cookline
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Cookline
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Sauces, cut vegetables , springs rolls , chicken **Repeat Violation**
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23-12-4
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Basic - Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation**
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14-17-4
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Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. At three compartment sink **Repeat Violation**
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14-06-4
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Basic - Wood food-contact surface not properly sealed. Shelves in back storage chipped and exposed wood at back door
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01B-01-4
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High Priority - Dented/rusted cans of bamboo shoots present. See stop sale.
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee ran register then fried foods without washing hands -discussed proper hand washing procedures with person in charge **Repeat Violation**
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed ladle without sanitizing **Repeat Violation**
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22-38-4
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High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. **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. Cut cabbage at 54° , cooked noodles at 61° on counter - placed in freezer for quick chill down **Corrective Action Taken**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. More than 20 live roaches in mop sink area -when brush moved roaches of various sizes shattered ; 5 live roaches inside plastic wrap dispenser on shelf above reach in cooler , 1 live roach crawling on top of freezer chest in kitchen, 1 live roach in hinge of reach in cooler on cooline
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. Cookline
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site** **Repeat Violation**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen hand sink
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22-28-4
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Intermediate - Interior of reach-in freezer /cooler soiled with accumulation of food residue. Front counter /cookline **Repeat Violation**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand sink **Corrected On-Site** **Repeat Violation**
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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. Cooked chicken , spring rolls **Repeat Violation**
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22-18-4
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Intermediate - Soil residue in food storage containers. Cut lettuce container **Corrected On-Site**
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