| Violation
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Observation
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22-20-5
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Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed interior of ice machine with build mold like substance.
Observed soda nozzles at server soda station with build up mold like substance. **Warning**
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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 directly touching raw beef at-reach in cooler located in kitchen and used to dispense raw beef.
Operator removed container from raw beef, **Corrected On-Site** **Warning**
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
Observed equipment door handles on reach in cooler, sushi station , walk in and freezer doors with heavy grease and food build up. **Warning**
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24-14-4
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Basic - Clean utensils stored between equipment and wall.
Observed chopper,spatulas being stored between equipment and wall. **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.
Observed employee beverages on shelf with dry condiments sesame, parsley and chili pepper.
Operator removed and stored correctly. **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.
Observed employees in preparation of raw dumplings wearing dangling jewelry on hands. **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
Observed employees in food preparation without wearing hair restraint. **Warning**
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14-10-4
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Basic - Equipment or utensils not designed or constructed in a durable manner.
Observed standing reach in cooler located in prep area with water leaking in to lexan pan placed below to collect water. **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
Observed walk-in floors and walk-in freezer floors under shelves with heavy food, grease build up, food in packages, lemons, container lids, sauce build up and mold like substance on floors. **Warning**
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36-11-4
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Basic - Floors not maintained smooth and durable.
Observed standing water dish area with floor tiles Miss **Warning**
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08B-38-4
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Basic - Food stored on floor.
Observed containers of soya sauce stored on floor in dry storage area. **Warning**
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08B-25-4
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Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce.
Observed food contact surfaces not sanitized in preparation from raw to ready to eat raw chicken , ready to eat fried rice and cooked and uncooked vegetables. **Warning**
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10-08-5
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Basic - Ice scoop handle in contact with ice.
Observed ice scoop directly in ice machine at server area. **Warning**
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10-12-5
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Basic - In-use ice scoop stored on soiled surface between uses.
Observed dirty ice scoop on top of ice machine in kitchen area. **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
Observed tongs being stored on gas valve in kitchen area by wok station . **Warning**
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10-04-5
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Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location.
Observed handles of scoop directly touching corn starch, sugar, rice sushi rice **Warning**
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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 scoop of handle directly touching fried noodles in prep area. **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.
Observed spoon in standing water on prep shelf at 106°F.
Observed utensils stored in standing water in bucket on floor at 98°F. **Warning**
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36-64-5
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Basic - Objectionable odors in bathroom or other areas of the establishment.
Observed objectionable odor throughout establishment in kitchen server area. **Warning**
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
Observed standing reach in cooler shelves gaskets and doors with build up food residue and mold.
Observed walk in cooler shelves with surface rust and mold **Warning**
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24-18-4
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Basic - Silverware/utensils stored upright with the food-contact surface up.
Observed utensils fork, knives and spoon not stored with handle upwards . **Warning**
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29-19-4
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Basic - Standing water in floor drain/floor drain draining very slowly.
Observed standing water on floor all around ice machine in server area, with dirt drain. **Warning**
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08B-12-5
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Basic - Stored food not covered
Observed cooked sweet and sour chicken, cooked wontons vegetable soup, cooked pork, cooked tsao chicken in walk in cooler not covered.
Observed containers of raw pork uncovered in walk-in freezer. **Warning**
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner.
Observed raw tilapia in standing water on prep shelf located in kitchen area not under running water **Warning**
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08B-54-4
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Basic - Uncovered food stored near sink exposed to splash.
Observed cooked chicken and fish stored next to hand washing sink uncovered.
Operator removed food and stored correctly. **Corrected On-Site** **Warning**
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
Observed mop sitting in dirty mop bucket not hung to dry behind restroom door. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth not stored in sanitizing solution throughout kitchen, cook line and prep area. **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.
Observed flour, salt and sugar in prep area without labels. **Warning**
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22-42-4
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High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
Observed 3 compartment sink chlorine sanitizing solution at 0 ppm.
Operator corrected to 100ppm. **Corrected On-Site** **Warning**
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12A-07-5
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High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employees in preparation with raw dumpling, then proceeded to wear gloves without hand washing. **Warning**
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35A-02-6
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High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Observed approximately six or more live flies flying around dry storage area where canned goods and dry rice are kept isolated from kitchen area.
Observed approximately 3 or more flies flying around prep oven area located in kitchen area by oven and fryers.
Operator started cleaning area and was able to kill 5 flies **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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed TCS foods held in cooler from overnight greater than 4°F raw egg batter made from 26 held overnight in cooler (47F - Cold Holding); raw egg batter held in cooler overnight (45F - Cold Holding) shredded cheese (57F - Cold Holding); crab salad (57F - Cold Holding); raw salmon (53F - Cold Holding); raw tilapia (53F - Cold Holding); Mac n cheese (57F - Cold Holding); cooked pork ribs 57 (57F - Cold Holding); cream spinach (57F - Cold Holding) reach in cooler 1 raw beef (51F); raw shrimp (51F - Cold holding); raw chicken (51F - Cold holding ); raw chicken (50F - Cold holding ); cooked crawfish cooked (5F - Cold holding ) ; cooked mussels (55F - Cold holding ); cooked shrimp with vegetables (55F - Cold holding ); black beans cooked (64F - Cold holding ); cooked); pork dumplings cold holdingcooked pork wonton (45F - Cold Holding) held overnight in reach in cooler. **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.
Observed TCS foods held in cooler from overnight greater than 4°F raw egg batter made from 26 held overnight in cooler (47F - Cold Holding); raw egg batter held in cooler overnight (45F - Cold Holding) shredded cheese (57F - Cold Holding); crab salad (57F - Cold Holding); raw salmon (53F - Cold Holding); raw tilapia (53F - Cold Holding); Mac n cheese (57F - Cold Holding); cooked pork ribs 57 (57F - Cold Holding); cream spinach (57F - Cold Holding) reach in cooler 1 raw beef (51F); raw shrimp (51F - Cold holding); raw chicken (51F - Cold holding ); raw chicken (50F - Cold holding ); cooked crawfish cooked (5F - Cold holding ) ; cooked mussels (55F - Cold holding ); cooked shrimp with vegetables (55F - Cold holding ); black beans cooked (64F - Cold holding ); cooked); pork dumplings cold holdingcooked pork wonton (45F - Cold Holding) held overnight in reach in cooler. **Warning**
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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 chicken being used to make teriyaki chicken held in wok at 106°F.
Inspector had operator reheat chicken to 165°F. **Corrected On-Site** **Warning**
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09-17-4
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Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils.
Observed employees making preparing raw dumplings without gloves **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.
Observed can opener blade with mold like substance build up on blade.
Operator had employee clean and sanitize blade. **Corrected On-Site** **Warning**
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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 by 3 compartment sink inaccessible with large serving spoon inside sink **Warning**
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16-37-1
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Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no chemical test kit for chlorine sanitizing solution. **Warning**
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02C-04-5
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Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Observed all frozen prepped meats, prepped foods, raw pork dumplings in the freezer with no date marking. **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.
Observed TCS foods prepared more than 24 hours per operator in reach in standing cooler not date marked raw egg batter (47F - Cold Holding); raw egg white batter held in cooler overnight (45F - Cold Holding) shredded cheese (57F - Cold Holding); crab salad (57F - Cold Holding); raw salmon (53F - Cold Holding); raw tilapia (53F - Cold Holding); Mac n cheese (57F - Cold Holding); cooked pork ribs 57 (57F - Cold Holding); cream spinach (57F - Cold Holding)
Observed prepped TCS and deserts prepared from 25-26th in walk in cooler with no date marking, cooked pork dumplings (41F); cooked pasta (40F); cooked imitation crab (40F - Cold Holding); cooked shrimp (39F - Cold Holding); cooked crab salad (39F); cooked flan (42F - Cold Holding); general tsao chicken cooked (42F - Cold Holding); sweet and sour chicken (41F - Cold Holding); cooked potato (43F - Cold Holding); cooked boneless ribs (41F - Cold Holding); cooked wonton (41F - Cold Holding); cantaloupe (40F - Cold Holding) cream spinach, flan, honey chicken **Warning**
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