| Violation
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Observation
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32-04-4
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Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Operator replaced with a scoop with handle at time of inspection.
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. Near walk-in cooler
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35A-03-4
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Basic - Dead roaches on premises. Near three compartment sink and walk-in cooler. Operator discarded at time of inspection. **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. On cooks line.
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14-11-4
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Basic - Equipment in poor repair. Cutting board deep grooves on cooks line. Rusted shelving in walk-in cooler. **Repeat Violation**
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08B-12-4
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Basic - Food stored in holding unit not covered. Breaded shrimp in reach-in freezer not covered.
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08B-38-4
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Basic - Food stored on floor. Vegetable oil containers and soy sauce container on floor in kitchen. Operator removed from floor at time of inspection. **Corrected On-Site**
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38-01-4
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Basic - Light shield damaged/in disrepair. Above cooks line.
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40-01-4
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Basic - No suitable facilities provided to store employee clothing and other possessions. Purse near single service items.
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Reach-in freezer on cooks line.
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33-16-4
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Basic - Open dumpster lid. Shared dumpster with plaza. **Repeat Violation**
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In reach-in cooler on cooks line. Operator discarded at time of inspection. **Corrected On-Site**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Above reach-in cooler on cooks line. Operator discarded at time of inspection. **Corrected On-Site**
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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 on cooks line.
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator handled Cooked chicken on cooks line with bare hands.
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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.
chicken (59°F - Cold Holding); shrimp (55°F - Cold Holding); sprouts (53°F - Cold Holding); pork (59°F - Cold Holding); egg rolls (61°F - Cold Holding); general tsaos chicken (56°F - Cold Holding). Operator placed items in walk-in cooler to cool. **Corrective Action Taken**
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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. Operator time marked at time of inspection. **Corrected On-Site**
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03E-03-4
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High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Egg rolls 120°F, reheat 200°F. **Corrected On-Site**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over cooked noodles. Discussed proper food storage with operator at time of inspection. **Corrective Action Taken** **Repeat Violation**
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Cutting boards soiled/stained on cooks line.
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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. Container lid in handwash sink near walk-in cooler. Operator removed at time of inspection. **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 noodles in walk-in cooler not date marked. Discussed importance of date marking with operator at time of inspection. **Corrective Action Taken** **Repeat Violation**
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