| Violation
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Observation
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36-37-5
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Warning**
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
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32-12-5
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Basic - Covered waste receptacle not provided in women's bathroom. **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.
Operator removed. **Corrected On-Site** **Warning**
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12B-12-5
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Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
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40-06-5
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Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Operator removed his phone and keys from the prep table. **Corrected On-Site** **Warning**
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13-07-4
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Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
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23-19-4
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Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
At the cookline. **Warning**
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08B-47-4
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Basic - Food not stored at least 6 inches off of the floor.
Walk in cooler- sauces. **Warning**
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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster. **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **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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33-16-4
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Basic - Open dumpster lid. **Warning**
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35B-03-4
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Basic - Outer openings not protected with self-closing doors. No self closing device observed at rear door. **Warning**
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25-32-4
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Basic - Reuse of single-service articles.
-Observed cans being reused as storage for utensils.
-Observed plastic jug used for scooping rice- Operator discarded. **Warning**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Observed carry out containers stored upwards in front of cookline. **Warning**
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
At the cookline. **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Throughout the kitchen. **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.
Containers of corn starch. **Warning**
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41-07-4
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High Priority - Container of medicine improperly stored.
Operator removed from above prep table. **Corrected On-Site** **Warning**
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food.
-Observed carpet on dry storage shelf in food storage area.
- No splash guard barrier observed between hand wash sink and prep sink in kitchen area. **Warning**
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08A-05-6
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High Priority - Raw animal food stored over ready-to-eat food.
1) At the cookline flip top cooler- raw steak stored over vinegar- operator properly stored the raw steak on the bottom shelf.
2) Walk in cooler- raw shrimp stored over wontons- operator properly stored the raw shrimp on the bottom shelf.
3) Raw beef stored over sauces- operator rearranged cooler and properly stored the sauces on a separate shelf. **Corrected On-Site** **Warning**
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03A-21-5
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High Priority - Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit.
Observed products delivered at - Bean sprouts 62°F, cabbage 64°F and tofu 55°. **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.
Observed employee come from the front counter area and return to the kitchen to prep wontons without washing her hands and changing gloves- explained to operator and employee proper hand washing procedures. Employee changed her gloves and washed her hands. **Corrected On-Site** **Warning**
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed products delivered at - Bean sprouts 62°F, cabbage 64°F and tofu 55°. **Warning**
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
2:45pm At the cookline- fresh garlic and oil (85°F) stored out since 11:30am per operator- operator placed fresh garlic and oil inside of the reach in freezer for a quick chill. **Corrective Action Taken** **Warning**
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03B-01-6
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High Priority - Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above.
At the steam table-wontons (109-114°F)- observed not stored inside of the steam table- explained to operator food must be monitored under time or temperature. Operator prefer to store wontons cold until ordered by customers. Operator moved wontons to the reach in freezer for a quick chill.
At 2:15pm wontons (124°F)- At 3pm (56°F-Cooling) **Corrective Action Taken** **Warning**
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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. **Warning**
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer Bucket (Chlorine <200ppm corrected to 100ppm). **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. **Warning**
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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
At the cookline lowboy cooler- sweet and sour chicken, egg rolls and bourbon chicken- operator placed date marks on the items. **Corrected On-Site** **Warning**
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