| Violation
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Observation
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food. In rice hot holding unit, in bulk flour container.
Operator removed no handle scoops from use during inspection. **Corrected On-Site** **Warning**
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08B-20-4
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Basic - Damaged/spoiled/recalled food not properly segregated. One can young corn. Operator discarded during inspection. See stop sale. **Warning**
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area. Employee eating on cooks line. Operator discussed restrictions with employee at time of inspection. **Warning**
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14-11-4
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Basic - Equipment in poor repair. Gaskets torn/in disrepair at walk-in cooler in secondary kitchen. Gaskets torn at reach-in cooler on cooks line. Door for reach-in cooler on cooks line in disrepair. **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water. Throughout kitchen and on cooks line. **Warning**
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08B-38-4
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Basic - Food stored on floor. Cases of oil stored on floor on cooks line and in dry storage area. Bags of rice stored on floor in dry storage area. Cases of frozen food stored on floor in walk-in cooler in secondary kitchen. **Warning**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 78°F. Operator replaced with water above 135°F during inspection.
Knife stored in between equipment on cooks line. Operator relocated knife during inspection.
Tongs on cooks line stored on equipment handle. Operator relocated in use tongs during inspection. **Corrected On-Site** **Warning**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Sides of equipment on cooks line in secondary kitchen soil/residue buildup. Exterior of bulk dry storage containers soiled. **Repeat Violation** **Warning**
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21-08-4
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Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Quaternary 0;200ppm). Operator remade sanitizing solution during inspection. **Corrected On-Site** **Warning**
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03C-44-5
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High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit.
Cooks Line: duck (89°F - Cooking)
Cooked pork not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds.
Cooks Line: pork (99°F - Cooking).
Operator continued cooking process for both the pork and duck, however not complete prior to end of inspection. **Corrective Action Taken** **Warning**
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. Dented young corn. Operator discarded at time of inspection. **Repeat Violation** **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.
Reach-in cooler: cooked chicken (52°F - Cold Holding).
Cooks Line: dumplings (63°F - Cold Holding).
Operator placed both food items in walk-in freezer to ambient cool during inspection. **Corrective Action Taken** **Warning**
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03F-02-5
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High Priority - 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.
Times not ,asked for items kept on time as a public health control including eggs, cooked noodles, and cooked beef. Operator time marked during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Interior microwave in main kitchen soiled. Interior ice machine in secondary kitchen soiled. **Warning**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. In secondary kitchen, handwash sink blocked by buckets. Operator made handwash sink accessible during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink in secondary kitchen. **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.
Cooked chicken, cooked beef, cooked shrimp in walk-in-in cooler not date marked. **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. In back prep area. Operator labeled during inspection. **Corrected On-Site** **Warning**
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