| Violation
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Observation
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32-05-4
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Basic - Bathroom facility in disrepair.
Bathroom facilities used by guests in disrepair.
Employee removed pump from water holding tank and began repairing during inspection. Bathroom facilities were repaired by end of inspection.
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32-07-4
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Basic - Bathroom facility not clean.
Bathroom toilet, sink, walls, floors dirty.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food.
Several bowls used as scoops in walk in cooler, 5 gallon buckets on main cook line and in dry ingredients throughout establishment.
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
On plastic shelf liners in walk in cooler, on main cook line cooking equipment and stainless equipment throughout kitchen. Significant accumulation of old food debris on equipment at wok station and area where gas 2 burner stove is.
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface.
Reach in cooler gaskets on main cook line and walk in cooler shelves with mold like accumulation.
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
At reach in cooler behind wok station.
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14-05-4
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Basic - Cardboard used to line food-contact shelves.
Soiled cardboard used to line shelves in walk in cooler and walk in freezer.
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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.
Several scoops with handles in dry ingredients throughout establishment kitchen.
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting boards.
One under cutting board next to three compartment sink and another under cutting board next to wok station.
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25-35-4
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Basic - Reuse of single-use articles.
Saran Wrap being reused to cover numerous items in walk in cooler is soiled. Employee threw away soiled Saran Wrap and began to cover items with clean Saran Wrap.
**Corrective Action Taken**
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08B-13-4
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Basic - Stored food not covered in walk-in cooler.
Numerous items in walk in cooler uncovered.
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21-09-4
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Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Mixture of approx 18 soiled wet and dry wiping cloths throughout kitchen.
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Chlorine sanitizer above 500ppm. Coached employee on how to properly set up sani buckets. Employee added water to sani bucket. Re-tested at 200ppm. **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.
Items in walk in cooler:
Hot and Sour Soup 49°
Raw Chicken 49°
Cooked Pork 49°
Raw Beef 49°
Shredded Cabbage 51°
Cream Cheese 51°
Cooked Shrimp 51°
Cooked Dumplings 51°
Egg Rolls 49°
Chopped Bok Choy 51°
Items on prep table:
Shredded cabbage 78°
Shelled Eggs 76°
Breaded Chicken 78°
Chicken marinating 68°
General Tsao's Chicken 76°
Eggrolls 77°
Discussed with manager Time As A Public Health Control program for items on prep table.
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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.
Items in walk in cooler:
Hot and Sour Soup 49°
Raw Chicken 49°
Cooked Pork 49°
Raw Beef 49°
Shredded Cabbage 51°
Cream Cheese 51°
Cooked Shrimp 51°
Cooked Dumplings 51°
Egg Rolls 49°
Chopped Bok Choy 51°
Items on prep table:
Shredded cabbage 78°
Shelled Eggs 76°
Breaded Chicken 78°
Chicken marinating 68°
Discussed with manager Time As A Public Health Control program for items on prep table.
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16-33-4
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Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
No test strips available.
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27-23-4
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Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.
Hot water at hand wash sink only able to reach 88°.
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine and sanitizer bucket.
Establishment only had test strips for a pool.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Missing at hand wash sink to the left of three compartment sink. Employee refilled paper towel. **Corrected On-Site**
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53B-11-4
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Intermediate - Records/documents for required employee training appear to be falsified.
Three employee training certificates written in pencil and the year of training was erased on all certificates.
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22-18-4
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Intermediate - Soil residue in food storage containers.
Food storage containers in walk in cooler and reach in cooler on main cook line.
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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.
Ambient temperature of walk in cooler 49°-51°.
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