| Violation
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Observation
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13-03-4
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Basic - All male Employees with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food (flour, sugar, sauces) **Repeat Violation** **Warning**
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
Purse on dry storage shelving with clean equipment, cell phone on shelving above reach in cooler on cook line **Repeat Violation** **Warning**
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36-71-4
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Basic - Floor drains/drain covers heavily soiled. **Warning**
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08B-44-4
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Basic - Oil boxes and soy sauce containers stored on floor in kitchen. **Repeat Violation** **Warning**
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25-43-4
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Basic - Plastic jug cut in half and reused as scoop in rice cooker by smoker **Warning**
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp in standing water in basin of 3 bay sink. Turns water on. **Corrected On-Site** **Warning**
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14-67-4
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Basic - Reach-in cooler and reach in freezer gasket torn/in disrepair on cook line **Repeat Violation** **Warning**
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23-10-4
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Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation** **Warning**
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29-11-4
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Basic - Water leaking from faucet handle on 3 bay sink
Hand wash sink pipe disconnected to drain. Fixed. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses on counter tops
In-use wet wiping cloth/towel used under cutting board. **Repeat Violation** **Warning**
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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 after taking customers money or touching raw foods.**Repeat Violation** **Repeat Violation** **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.
In reach in cooler on cook line, cooked chicken (58°F - Cold Holding); pork (58°F - Cold Holding); cooked shrimp (58°F - Cold Holding); bamboo shoots (58°F - Cold Holding); raw beef (58°F - Cold Holding); tofu (58°F - Cold Holding) **Warning**
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03F-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. For rice and general tso chicken sitting on counter by wok station, manager said it was less than 4 hours placed. Wrote time on board. **Corrective Action Taken** **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over ready to eat wongtons in reach in freezer
Raw chicken over raw beef in reach in freezer by hand wash sink **Repeat Violation** **Warning**
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
Paper towels stored in hand wash sink by reach in freezer
Empty can in hand wash sink by back door across from walk in cooler. **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink near exit door
No paper towels or mechanical hand drying device provided at handwash sink next to reach in freezer and by back door**Repeat Violation** **Repeat Violation** **Warning**
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14-14-4
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Intermediate - Nonfood-grade basting brush used in food. Manager threw out brushes **Corrected On-Site** **Repeat Violation** **Warning**
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03D-19-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. rice (118°F - Cooling) next to rice cooker **Repeat Violation** **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. Egg rolls, rice, noodles, fried chicken in walk in cooler **Repeat Violation** **Warning**
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