| 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.
Observed no handle scoop used to dispense rice on cooks line.
Observed no handle scoop used to dispense rice .
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
Observed all equipment handles throughout soiled with grease and mold like substance
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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.
Observed filters, vents fryers with heavy grease build up.
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35A-03-4
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Basic - Dead roaches on premises.
Observed one dead roach on floor in dry storage area next to walk in cooler in the rear area of the kitchen where canned goods, flour and corn starch are being stored.
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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.
Observed employee keys on cooks line and beverages, cellular phone in dry storage area with canned goods.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
Observed employees engaged with food without hair restraint
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10-01-5
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Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed knives stored on dirty rack holder located in 3 compartment sink area.
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35B-03-4
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Basic - Outer openings not protected with self-closing doors.
Observed exterior door without self closing device
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination.
Observed single service items on cooks line not inverted
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed wiping cloth chlorine sanitizing solution above 400ppm.
Operator changed to 100ppm.
Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth on cooks line not stored in sanitizing solution.
Wiping cloth sanitizing solution stored on the floor.
Observed wiping cloth solution stored on floor by 3 compartment sink.
Operator removed and stored properly.
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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.
Observed container of corn starch on cooks line and dry storage not labeled.
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08B-02-4
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High Priority - Displayed food not properly protected from contamination.
Observed cooked rice on bottom shelf of soda rack not covered. Rice is below dirty shelf.
Food stored on floor.
Observed sauces and oil on the floor on cooks line.
Raw fruits/vegetables not washed prior to preparation.
Observed cut cabbage and cut broccoli not washed before cooking for service
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12A-10-4
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High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched hair then proceeded to touch single service items without washing hands.
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found.
Observed 5 rodent droppings on floor in dry storage area next to walk in cooler in the rear area of the kitchen.where canned good, corn starch and flour is being stored.
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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 fresh garlic and oil at 71°F. Per operator garlic oil was placed at 12:30pm on shelf. First temperature 2:47 pm. Garlic cooled in freezer to 37 degrees in less than hour.
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03B-01-6
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High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed cooked pork wontons being held at 107 degrees.
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41-10-4
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High Priority - Toxic substance/chemical improperly stored.
Observed powdered chemical stored on floor by walk in freezer.
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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.
Observed no vacuum breaker at the mop sink area.
Observed hand washing sink in kitchen area leaking when in use.
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11-07-5
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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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 equipment, vents, storage food containers in direct contact with food soiled with mold like substance throughout establishment.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed rice cookers, bbq oven built up with heavy grease build up.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Observed food contact surfaces not sanitized after being used. Observed operator place container which had raw chicken and raw shrimp on cutting board without sanitizing area before placing container of blanched broccoli on same cutting board.
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.
Observed hand washing sink located at the back door with basin inside sink.
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
Observed no working thermometer in restaurant
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51-04-4
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No child labor law poster. For reporting purposes only.
Observed no child labor posted.
No Heimlich maneuver/choking sign posted.
Observed no choking poster poster.
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