| Violation
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Observation
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32-07-4
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Basic - Bathroom facility not clean. Soiled floor and toilet
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. In bulk container of dry rice and soy sauce inside bulk containers of foods in food prep /storage areas **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 throughout kitchen **Repeat Violation**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
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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. Peeled onions , water/ rice in walk in cooler **Repeat Violation**
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line **Repeat Violation**
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Cook line **Repeat Violation**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink next to to go containers on shelf above reach in cooler at cook line
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Cook
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36-22-4
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Basic - Floor area(s) covered with standing water. Dish washing area
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36-71-4
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Basic - Floor drains/drain covers heavily soiled. Under hand sink in dish washing area **Repeat Violation**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Dishwashing, food prep , cook line, storage areas
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08B-38-4
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Basic - Food stored on floor. Bulk container of dry rice and soy sauce in dishwashing / food prep areas
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. Back prep area
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
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51-18-6
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Basic - No copy of latest inspection report available.
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food ( raw pork) in walk in cooler **Repeat Violation**
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimp on back prep table
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Cook line **Repeat Violation**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Cook line
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Cut vegetables , coated meats **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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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Triple sink
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry. Inside bucket
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50-17-2
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High Priority - High - Operating with an expired Division of Hotels and Restaurants license.2/1/17
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12A-18-4
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High Priority - Employee dried hands on clothes after washing. Discussed proper hand washing with manager - employee washed / dried hands properly **Corrective Action Taken**
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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 52° , noodles at 51° - in top area of reach in cooler - foods moved to freezer for quick chill down - discussed not to over fill foods or store foods above other containers of foods no allowing cold temperature flow ; 45° cooked chicken , 45° coated chicken , 46° egg rolls , 46° raw chicken - bags of ice placed on top of foods - operator to call for service **Corrective Action Taken** **Repeat Violation**
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08A-03-5
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High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Freezer at front counter area
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. On shelf in walk in cooler **Corrected On-Site**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. Cook line **Repeat Violation**
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. In triple sink - discussed proper hand washing with manager - employee washed hands in hand sink **Corrective Action Taken** **Repeat Violation**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Dish washing area
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cook line **Repeat Violation**
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27-06-4
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Intermediate - No hot running water at three-compartment sink.
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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 rolls in walk in cooler **Repeat Violation**
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