| Violation
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Observation
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink. On handles **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.in flour and rice **Repeat Violation** **Warning**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning**
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.walk in cooler and walk in freezer **Warning**
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler buckets of sauce **Repeat Violation** **Warning**
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36-57-4
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Basic - Ceiling fan had accumulation of dust/debris. In dining room **Warning**
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. On reach in by fryers **Repeat Violation** **Warning**
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23-14-4
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Basic - Shelf under preparation table soiled with food debris.by meat grinder **Warning**
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08B-14-4
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Basic - Stored food not covered in walk-in freezer. Egg rolls in box **Warning**
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Mushrooms over ready to eat pork **Corrected On-Site** **Warning**
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23-12-4
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Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry. 2 sitting on top of mop bucket **Repeat Violation** **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Sugar and salt flour and corn starch in dry storage soy sauce buckets **Warning**
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22-42-4
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High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employee washed dishes with no soap and did not sanitize Inspector helped her set up washa¿¿rinsea¿¿sanitize sinks **Corrected On-Site** **Repeat Violation** **Warning**
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12A-04-5
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High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.cook took customers money then handled broccoli without washing hands. Broccoli thrown away and hands washed **Corrective Action Taken** **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. Front reach in by fryers dumplings 44°, ribs 48°, egg roll 45° bean sprouts on the counter 66° all moved to walk in cooler **Corrective Action Taken** **Repeat Violation** **Warning**
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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.egg roll 87° **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Beef and chicken over rice noodles in reach in on cookline **Warning**
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03A-03-4
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High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 75° on counter moved toreach in cooler **Corrective Action Taken** **Warning**
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11-03-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **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.fried chicken 74° one pan 117° other **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. **Repeat Violation** **Warning**
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