| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. In brown rice, using to go container as scoop, large container of sugar to go container used.
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On multiple surfaces: under cook line, floor in dry storage area, and under three compartment sink.
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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic ceiling tiles used throughout kitchen.
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. Multiple tiles soiled and damaged in kitchen. Walls soiled in kitchen and in dry storage area
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35A-03-4
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Basic - Dead roaches on premises. Over 10 dead roaches found in various areas in kitchen: under three compartment sink, prep tables, dry storage area, and one on exterior wall of walk in freezer.
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public. In beverage cooler, partially eaten cake, peanut butter, and milk.
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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 top shelf above container of broccoli in kitchen **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. Two employees in kitchen.
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23-21-4
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Basic - Food debris/dust/grease/soil residue on exterior of microwave. Doors and handles of beverage cooler.
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08B-30-4
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Basic - Food stored in dry storage area not covered. Bag of coarse starch open not protected in dry storage area.
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08B-38-4
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Basic - Food stored on floor. Buckets of soy sauce and bags of corn starch in storage area.
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10-11-4
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Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 90° by rice cookers **Repeat Violation**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. On cook line. **Repeat Violation**
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33-16-4
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Basic - Open dumpster lid.
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35B-05-4
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Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open durring inspection. Two flys spotted in cash register area.
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken not under running water at three compartment sink . Pork, noodles, sauce thawing on shelving unit in back prep area by smoker box. Manager started water over chicken, and moved pork, noodles, and sauce to walk in cooler. **Corrective Action Taken**
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25-33-4
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Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Cardboard boxes meats, wantons, egg rolls, and breaded fish products. Metal cans used to store cooked vegetables on cook line.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Onions, bag of starch in storage area.
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41-07-4
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High Priority - Container of medicine improperly stored. Medications pills and topical cream in beverage cooler by cash register. Manager removed. **Corrected On-Site**
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03C-61-4
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High Priority - Cooked pork not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Pork cooked for 2 hours at 128°- pork moved back to smoker to cook to proper temperature **Corrective Action Taken**
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale.
Two cans of bamboo shoots, one can of water chestnuts on shelf in dry storage area. Manager segregated. **Corrective Action Taken**
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Discussed proper hand washing and glove use with employee. Employee washed hands correctly. **Corrective Action Taken**
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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 touched raw chicken with bare hands than touched cooked noodles. See stop sale. Manager discarded noodles. **Corrective Action Taken**
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01B-12-4
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High Priority - Food contaminated by employee, touched raw chicken then touched cooked noodles with bare hands. Manager discarded. See stop sale. **Corrective Action Taken**
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food. Multiple products in walk-in freezer stored in cardboard boxes. Skewered meats, vegetable products, and fish. **Repeat Violation**
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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. Pooled eggs at 70 ° at cook line , cut cabbage at 63° on counter , garlic / oil 81° at cook line ; cut cabbage 50° cooked chicken 47° , cooked pork 48°, raw chicken 49° , cooked won tons 48° , shrimp 50° in reach in cooler opposite woks -foods placed on ice - ice added to inside of cooler **Corrective Action Taken**
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08A-01-4
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High Priority - Raw animal food stored over cooked food. Raw chicken, pork, and shrimp over ready to eat and cooked foods. In walk-in cooler, freezer and in stainless steel refrigerator by cook line.
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. At front cook line area - manager turned hot water on **Corrected On-Site** **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. **Corrected On-Site**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
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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 foods in walk-in cooler and on cook line.
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