| Violation
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Observation
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.As evidenced by an accumulation of soil age on plates by cook line. **Warning**
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08B-20-4
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Basic - Damaged/spoiled/recalled food not properly segregated. Operator segregated dented can. **Corrected On-Site**
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35A-03-4
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Basic - Dead roaches on premises. 1 dead roach on three compartment sink was discarded by the operator. Reviewed pest control invoices from Massey. **Corrected On-Site** **Warning**
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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. Opened bottle of water and packages of employee food next to clean utensils/dishes. **Warning**
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area. Employee observed to be drinking in the kitchen and without a lid/straw. **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. Operator r,roved glasses from next to dishes on shelf by rice cookers. **Warning**
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
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08B-38-4
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Basic - Food stored on floor, bean sprouts on the ground by the rice cookers. **Warning**
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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. Ice scoop handle touching ice in front cooler. **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. **Warning**
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08A-26-4
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Basic - Raw shell eggs stored above unwashed produce. **Warning**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. **Warning**
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42-04-4
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Basic - Storage of tools on shelf above or with food. Operator removed drills and screwdriver from above rice on dry shelf. **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Warning**
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41-07-4
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High Priority - Container of medicine improperly stored. Joint medication, vitamins, and pain reliever above food. **Warning**
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03D-01-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Fish sauce cooked cooling 110°f cooked at 10:00 temp taken at 2:10; Garlic oil cooked cooling 78°f, cooked at 9:00am temp taken at 2:00pm. **Warning**
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. 1# can of mushrooms. **Warning**
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 4 flies observed in the kitchen by exit door. **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. Peanut sauce cold holding 78°f,69°f **Warning**
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03F-04-4
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High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See Stop Sale. Approximately 20 spring rolls not discarded after the 10am-2pm time mark, observed at 2:20pm in use; discuss using a white board with the operator to change time mark as necessary when replacing served spring rolls. **Warning**
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03D-06-4
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High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cabbage ambient cooling 54°f cut at 1:15 temp taken at 1:44 rechecked 55°f Bean sprouts ambient cooling 69°f prep at 11:44 temp taken at 1:44 rechecked 64°f Cut tomatoes ambient cooling 60°f cut at 11:30 temp taken at 1:44 rechecked 58°f Cut lettuce ambient cooling 59°f same rechecked 56°f. Operator placed foods in walk-in freezer to quick chill foods, operator will not put time/temperature control for safety food in the reach-in cooler facing swinging doors that is not cooling foods effectively. **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over ready-to-eat foods in walk-in cooler. **Warning**
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Discussed with operator regarding changing gloves after employee was touching shirt and pants while engaging in food preparation at the cook line with clean utensils. **Corrective Action Taken** **Warning**
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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. Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Fish sauce cooked cooling 110°f cooked at 10:00 temp taken at 2:10; Garlic oil cooked cooling 78°f, cooked at 9:00am temp taken at 2:00pm. **Warning**
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
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11-07-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Discussed with operator regarding Big 5 food-borne illnesses and employee health policies **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. Operator removed used cups from front handwashing sink. **Corrected On-Site** **Warning**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **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. Fish sauce cooked cooling 110°f cooked at 10:00 temp taken at 2:10; Garlic oil cooked cooling 78°f, cooked at 9:00am temp taken at 2:00pm. **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. Most time/temperature control for safety foods not date marked, prepared within the last 7 days per operator. **Warning**
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