| 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. Back kitchen **Repeat Violation**
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Inside bulk containers of foods in dry storage
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25-25-4
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Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside. Dead roaches and food debris on shelf above soups - discarded by person in charge **Corrected On-Site**
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Lids of soy sauce in back kitchen
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface. On shelf along woks at cook line and sides of fryers
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface. Mop sink
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.refrigerator at front counter /kitchen area
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves. Back for storage shelf **Repeat Violation**
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Containers of soy sauce in back kitchen **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 containers of onions, sauce, chicken
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Cook line
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35A-03-4
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Basic - Dead roaches on premises. 3 dead roaches on shelf under steam table ; 11 dead roaches inside foil dispense on shelf above soups ( person in charge discarded ) ; 1 dead roach inside packaged lids stored in dish washing area; 3 dead roaches on shelf under prep table opposite woks
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29-18-4
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Basic - Drain cover(s) missing. Dish washing area
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40-07-4
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Basic - Employee personal items( cigarettes, shirt ) stored with or above food o( on top of can of ketchup) , clean equipment and utensils ( shirts hanging on rack with strainers ) , or single-service items. On shelf by back door - storage area
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52-12-4
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Basic - Establishment advertised no MSG used in the food, but a large quantity of MSG was present in establishment. MSG first ingredient in chicken base
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21-23-4
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Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
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23-23-4
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Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. By storage shelf in back kitchen
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23-22-4
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Basic - Food debris/dust/soil residue on dry storage shelves. And shelves at cook line
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08B-30-4
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Basic - Food stored in dry storage area not covered. Bulk containers
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36-24-5
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Basic - Hole in or other damage to wall. Damaged wall around door frame of back door
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. On shelf below prep table **Repeat Violation**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. In freezers
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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. Front door left open
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25-35-4
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Basic - Reuse of single-use articles. Egg cartons
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Roach crawling on to go containers not inverted on shelf near fryers - containers discarded **Corrected On-Site**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Front kitchen/counter area
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29-20-5
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Basic - Standing water or very slow draining water in handwash sink front counter area
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42-05-5
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Basic - Storage of tools on shelf above or with clean equipment and utensils, single service items, and/or clean linens. On shelf below prep table at cook line
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42-04-4
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Basic - Storage of tools on shelf above or with food.( bag of sugar) on shelf in dry storage
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Containers Cut cabbage, cut onions and egg rolls
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38-04-4
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Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
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14-12-4
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Basic - Utensils in poor condition. Heavily melted on surfaces in back kitchen - employee discarded **Corrected On-Site**
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23-12-4
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Basic - Walk-in cooler shelves heavily soiled with encrusted food debris.
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair.
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23-10-4
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Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
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14-17-4
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Basic - Walk-in cooler shelves with rust that has pitted the surface.
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36-27-5
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Basic - Wall heavily soiled with accumulated grease, food debris, and/or dust. At back kitchen prep table near back door and dining area **Repeat Violation**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table at cook line
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. Cook line **Corrected On-Site**
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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. Discussed proper hand washing - employee washed hands **Corrective Action Taken**
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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. Rice container and scoop washed without sanitizer - discussed proper set up of triple sink to properly wash-rinse- sanitize - employee set up triple sink and properly sanitized containers and scoop **Corrected On-Site**
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10-05-4
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High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.in back kitchen
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08A-05-4
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High Priority - Raw animal food ( raw chicken) stored over ready-to-eat food ( containers on sauce) in walk in cooler .
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. 1 small roach crawling on wall by mop sink / food storage area and 1 live roach crawling on floor at front counter - cook line area; 1 live roach crawling on food prep table at cook line ; 1 live roach crawling on wall by steam table ; 1 live roach crawling on floor under triple sink ; 1 live roach on to go containers on shelf next to fryers
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. Cook line
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by containers of soy sauce in back kitchen and blocked by trash cans in dish washing area
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27-18-4
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Intermediate - Hot water supply not maintained during peak periods. 86° water throughout establishment all hand sinks and triple sink
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22-28-4
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Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Back kitchen and front kitchen
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen hand supine
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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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