| Violation
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Observation
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. Observed food and debris buildup on cover handles and door grips of refrigerators.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved and stained cutting board on the refrigerated make table.
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35A-03-4
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Basic - Dead roaches on premises. Observed 109 dead cockroaches:
2 dead cockroaches in corner by chest freezer and pan storage
4 dead cockroaches in refrigerator where potatoes are stored
2 dead cockroaches by the glass door refrigerator
2 dead cockroaches along the back exterior wall by the dish washing area
1 dead cockroach behind the fryers
3 dead cockroaches on the floor behind the refrigerated make table
3 dead cockroaches on the floor by the double doors to the dining room
6 dead cockroaches on the floor behind the ice cream freezer in the dining room
5 dead cockroaches behind the cold meat Mongolian buffet unit
2 dead cockroaches in the cabinet of the Mongolian grill area
1 dead cockroach on the floor at the entry to the beverage area
11 dead cockroaches behind the ice makers in the beverage area
1 dead cockroach on the floor under the tea urns
6 dead cockroaches inside the dessert buffet cabinet
40 dead cockroaches inside the middle buffet cabinet
20 dead cockroaches inside the buffet cabinet closest to the Mongolian grill **Admin Complaint**
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08B-48-4
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Basic - Employee preparing food in customer section of dining area. Observed an employee preparing wontons in the dining room on a table and not in an approved food preparation area. Preparation was stopped upon request. Discussed preparation occurring in the Mongolian grill area where a hand washing sink is located. **Corrective Action Taken** **Repeat Violation**
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14-11-4
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Basic - Equipment in poor repair. Observed pieces of concrete pavers used as legs on the refrigerated make table.
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38-11-4
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Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Lighting is very dim and requires the use of a flashlight to identify items in the kitchen area where food preparation and cooking is conducted
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08B-38-4
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Basic - Food stored on floor. Observed food items stored on the floor of the shed.
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14-69-4
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Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed a buildup of ice beneath the condenser unit inside the walk-in freezer.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food and debris buildup on the wire shelving in the walk-in refrigerator, door gaskets on equipment, on the wok grills, and clean pan storage shelf
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35B-03-4
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Basic - Outer openings not protected with self-closing doors. Shed door is left open and is not self closing to protect the food stored inside from environmental contamination and the cats around the shed.
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29-08-4
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Basic - Plumbing system in disrepair. Observed the drain leaking under the hand washing sink by the walk-in refrigerators
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25-05-4
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Basic - Single-service articles improperly stored. Observed boxes of single services items stored on the floor in the Mongolian grill area.
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08B-12-5
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Basic - Stored food not covered. Observed an open bag of rice in the outside shed and the door is open.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed food and debris buildup on the walls inside the walk-in refrigerator and blackened buildup on the walls, ceiling, and light covers of the kitchen area.
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Faucets leak at the hand washing sink by the oven. Operator shuts off the faucets instead of repairing so that hands can be washed at the sink.
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36-10-4
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Basic - Worn, torn and/or soiled floors/carpeting. Observed food and debris buildup on the floor along walls and under equipment in the kitchen, walk-in refrigerator, beverage area, and under stored items in the dining area. Observed blackened buildup on the floor of the shed.
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03D-01-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed brown gravy (47°F - Cooling) that the operator indicates was made Sunday, more than 36 hours ago. It was placed into a 5 gallon bucket in the walk-in refrigerator. Stop sale issued for the gravy. **Corrected On-Site**
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08A-04-5
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High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef and raw chicken stored over boxes of unwashed produce in the walk-in refrigerator.
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. Observed 2 live cockroaches. One in the beverage area and one behind the Mongolian buffet **Admin Complaint**
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35A-23-4
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High Priority - Roach excrement and/or droppings present. Observed 2 cockroach egg casings:
1 egg casing in the Mongolian grill area
1 egg casing by the entrance to the beverage area **Admin Complaint**
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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 brown gravy (47°F - Cooling) that the operator indicates was made Sunday, more than 36 hours ago. It was placed into a 5 gallon bucket in the walk-in refrigerator. Stop sale issued for the gravy. Operator discarded voluntarily.
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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. Observed raw chicken (44°F - Cold Holding); seafood mix (44°F - Cold Holding) in the walk-in refrigerator that were prepared on a previous day.
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41-10-4
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High Priority - Toxic substance/chemical improperly stored. Observed a can of Raid Ant and Roach killer on the cart next to the woks and with a container of minced garlic. Operator removed the spray from the area **Corrected On-Site**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food and debris buildup on the wire shelves and interior of the refrigerators. Observed food buildup on the outside of the ingredient containers.
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink bumpy the oven is inaccessible for use as the water is shut off to the sink.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels absent at hand washing sink until requested by the inspector. **Corrected On-Site**
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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. Observed previously prepared items not date marked in the walk-in refrigerator that have been present more than 24 hours.
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