| 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. Outer surface of bulk containers of flour on shelf in food prep area
- soiled hand wash sink in back kitchen area
-Walk-in cooler shelves soiled with encrusted food debris.
- soiled gaskets of reach in cooler at cook line
- soiled handles of refrigerator in front kitchen area and freezer in back kitchen area
- soiled shelves in kitchen
- soiled outer surface of microwave on shelf below prep table
- dusty floor fan in restroom **Repeat Violation**
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08B-44-4
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Basic - -Case/container/bag of food stored on floor in kitchen. Container of chicken in food prep area ,
- buckets of sauce in food prep area in front of hand wash sink
- container of oil on floor at cook line
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14-09-4
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Basic - -Cutting board has cut marks and is no longer cleanable. Cook line
-Walk-in cooler gasket torn/in disrepair.
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14-31-4
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Basic - -Nonfood-grade bags used in direct contact with food ( wontons) . In freezer in back kitchen - changed to food grade container
- menu( non food grade ) used as liner with direct contact with egg rolls in walk in cooler - removed menus **Corrected On-Site** **Repeat Violation**
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08B-14-4
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Basic - -Stored food( raw meats ) not covered in reach -in freezer.back kitchen
- cooked noodles and cut cabbage uncovered in walk in cooler **Repeat Violation**
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05-11-4
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Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Next to fryers **Corrected On-Site**
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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 inside bucket of soy sauce in kitchen
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves. On shelf by back kitchen hand wash sink
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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.open bottle of water on shelf above reach in cooler **Corrected On-Site**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. -
-Cell phone on cutting board at cook line - relocated
- boxes of cigarettes and phone on shelf next to bamboo skewers in back food prep area - relocated
- shirt on top of cans of food in back storage area - relocated **Corrected On-Site**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking foods in fryer **Corrected On-Site**
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25-33-4
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Basic - Four Single-use containers ( cans) reused for the storage of food. Inside reach in cooler at cook line
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. Food prep area **Corrected On-Site**
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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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36-27-5
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Basic - Wall heavily soiled with accumulated grease, food debris, and/or dust. Food prep 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. On prep table in center kitchen **Corrected On-Site**
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm chlorine - solution changed - 100 ppm chlorine **Corrected On-Site**
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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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01B-01-4
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High Priority - 2 Dented cans present of tomato ketchup in dry storage by mop sink area . See stop sale.- discarded **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. Cut cabbage on counter 74° - relocated to walk in cooler **Corrective Action Taken**
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03B-01-5
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High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Chicken in broth at 108 ° at cook line - burner off - turned on - reheated to 190° **Corrected On-Site**
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22-05-4
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Intermediate - -Cutting board(s) stained/soiled. Cook line
- soiled interior of reach in freezer in back kitchen
- soiled interior of microwave ( inside top area) on shelf below prep table
- heavily soiled can opener in center food prep area
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink - discussed proper hand washing with person in charge **Corrective Action Taken**
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by buckets of soy sauce in back kitchen - discussed importance of washing hands and accessibility of hand wash sinks with person in charge - buckets relocated; large garbage can in front of hand wash sink in dishwashing area - garbage can relocated- seating stool in front of front line hand wash sink - relocated **Corrective Action Taken** **Repeat Violation**
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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 food prep area **Corrected On-Site**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Front line **Corrected On-Site**
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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. Cooked pork , chicken, egg rolls in walk in cooler
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45-05-4
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Portable fire extinguisher missing from its designated location. For reporting purposes only. In back food prep area
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