| Violation
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Observation
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
Exterior of (2 Glass Door Storage Cooler)
I xterior of THREE Side by Side REACH IN COOLERS. **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area.
- employee cell phone on prep table with foods being prepped (spring rolls being wrapped). **Warning**
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08B-30-4
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Basic - Food stored in dry storage area not covered.
- multiple dry food containers in dry storage with lids wide open. **Warning**
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08B-12-4
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Basic - Food stored in holding unit not covered.
In REACH IN COOLER - (2 Glass Door Storage Cooler) Cooked Pork skewers, Cooked Shrimp, Rice Balls, Cooked Spring Rolls, raw beef, Raw Chicken. **Warning**
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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster. **Warning**
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33-29-4
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Basic - Grease on and around top of grease recepticle. **Warning**
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33-20-4
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Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
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33-10-4
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Basic - Inside/outside of dumpster not clean. **Warning**
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33-16-4
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Basic - Open dumpster lids. **Warning**
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06-01-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
**Corrected On-Site** **Corrected On-Site** **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.
- Thawing packages of squid in standing water in THREE compartment sink.
- Frozenshrimpthawing in standing water. **Warning**
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface.
- In THREE Side by Side REACH IN COOLERS **Warning**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.
- on bakers racks and trays.
- on floor mixer. **Warning**
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21-10-4
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Basic - Soiled dry wiping cloth in use.
- in prep kitchen. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- in kitchen. **Warning**
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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.
- in prep kitchen.
**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.
- On Wok Line - Broccoli Florettes Held at room temperature 73F. **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.
- time marks are not consistent with procedures being used for foods on display.. **Warning**
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
- at rear exterior mop sink. **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- at BOTH hand sinks between WALK IN COOLERS.
- at hand sink by ice machine near warewashing area.
- at hand sink opposite THREE compartment sink. **Warning**
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03F-10-4
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Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- only one page of alternative plan available. **Warning**
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris.
- 2 Glass Door REACH IN COOLER **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.
In REACH IN COOLER - (2 Glass Door Storage Cooler) Cooked Pork skewers, Cooked Shrimp, Rice Balls, Cooked Spring Rolls, raw beef, Raw Chicken.
WALK IN COOLER - cooked duck, cooked vegetables, raw cut vegetables, cheese won ton mixture, cut fresh vegetables, cut fresh fruits. **Warning**
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