| Violation
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Observation
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23-04-4
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Basic - Build-up of a green slime like substance on nonfood-contact surface. Observed a build-up of a green slime like substance in a 6 live tanks in the dining room. **Warning**
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14-05-4
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Basic - Cardboard used to line food-contact shelves.
- Observed cardboard on shelves in true reach in cooler by cook line. **Warning**
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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.
- observed boxes of raw beef stored on the floor in North walk in cooler : boxes were put onto shelving. **Corrected On-Site** **Warning**
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
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35A-03-4
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Basic - Dead roaches on premises. 1 under a kitchen prep sink. 1 on a food cart used for serving customers steamed buns. **Warning**
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- two employees drinking from a container with no lid on the cook-line. **Warning**
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12B-01-4
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Basic - Employee eating while preparing food.
- employee prepping the dumpling while eating a bowl of noodles. **Warning**
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12B-10-4
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Basic - Employee smoking in a food preparation, storage or warewashing area.
- employee on cook line smoking while preparing noodles. Employee discarded cigarette **Corrected On-Site** **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. All employees in kitchen , prepping and handling food without any hair restraint. Hair restrains were provided **Corrected On-Site** **Warning**
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
-Scoop handle touching flour, potato starch and salt in containers in the dry storage area. Scoops properly replaced inside the product. **Corrected On-Site** **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board by prep area : cloth removed **Corrected On-Site** **Warning**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris, microwave located by cook-line. **Warning**
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36-18-4
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Basic - Observed floor tiles broken in North walk in cooler
**Warning**
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29-49-5
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Basic - Observed standing water on the floors in the North walk-in cooler and Duck walk-in cooler. **Warning**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination by dry storage area. single service items inverted **Corrected On-Site** **Warning**
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08B-14-4
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Basic - Stored food not covered in walk-in freezer.
- Observed multiple cooked products not covered in south walk in freezer . **Warning**
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06-03-4
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Basic - Thawed portions of ready-to-eat, potentially hazardous (time/temperature control for safety) food rose above 41 degrees Fahrenheit while being thawed under running water.
- Observed raw Pork in prep area sink 78°-79°F: notified operator to place product in walk in cooler **Corrective Action Taken** **Warning**
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03A-16-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in the duck walk-in cooler cold held at greater than 41 degrees Fahrenheit.
-Raw beef at 47° F, raw Pork 45°F, cooked ducks 43-46°F. The ducks were stored in the cooler overnight. See stop sale. All other items were moved to the south walk-in cooler.
Operator called service tech. **Corrective Action Taken** **Warning**
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41-07-4
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High Priority - Container of medicine improperly stored. Chinese herbal medicine stored on top shelve by the prep table on the cook-line : operator removed medicine **Corrected On-Site** **Warning**
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. **Warning**
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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.
- observed in reach in cooler by cook line the following products Mushroom 49°-50°F, rice noodles 50° F fried tofu 50° F , tofu 45°F
**Warning**
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03D-05-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight.
-Observed cooked chow fun noodles 47°F-49°F, whole cooked chicken 48°F. Both items were cooked yesterday and stored in the north walk-in cooler overnight. **Warning**
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08A-09-4
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High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- Raw beef over cook pork in North walk in cooler.
- Raw beef over Raw scallops in North walk in cooler.
- raw Chicken over Raw beef In North Walk in Cooler **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 35 to 40 on shelving under the cookline prep table in the wok cooking area. 4 on the kitchen floor. 1 under a prep sink in the kitchen. 3 on the floor in tea service area. **Warning**
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01B-03-4
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High Priority - Stop Sale issued due to adulteration of food product. Ice in the soiled ice machine. **Warning**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- observed following items in walk in coolers out of temperature , products were placed inside coolers more than 24 hours ago , Mushroom 49°-50°F, rice noodles 50°F, fried tofu 50°F, tofu 45°F, cooked jho pho noodles 47°-49°F, whole cooked chicken 48°F, 3 bags cooked pork 48°F, partially cooked duck 43°-45°F. **Warning**
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22-20-4
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Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
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02C-04-4
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Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked pork and chicken prepared on site then Frozen in the north walk-in freezer is not date marked. **Warning**
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- observed cooked chow fun noodles made approximately 2 hours ago at a temperature of 95°F in bags in the north walk-in cooler. **Warning**
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris.
- Observed in North and South reach in coolers soiled shelves **Warning**
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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.
- Observed multiple cooked foods held more than 24 hours in all 3 walk-in coolers are not date marked. Observed no date marking in use. **Warning**
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14-76-5
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Intermediate - Walk-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.
- Observed Pork partially cook 45°,partially cook duck darker 45°, white duck 44° in walk in cooler by exit door, products not maintaining proper temperature due to unit not keeping products cold, ambient cooling 50°-52° **Warning**
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