| 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.
Observe Accumulation of black/green mold-like substance in the interior of the ice machine/bin located at dish machine wash area.
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.
Observed Accumulation of debris inside warewashing machine.
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16-15-4
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Basic - Accumulation of debris on drainboards or equivalent.
Observed Accumulation of debris, mold and grease build up on dish racks,exterior and interior of machine inside warewashing machine.
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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 in salt container, and flour used to dispense salt and flour.
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
Observed throughout all coolers, walk in and walk in freezer door Buildup of food debris/soil residue on equipment door handles.
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40-05-4
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Basic - Dressing room not provided for employees who must regularly change clothes.
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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 bottled water on prep shelf at cook line.
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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 beverages throughout establishment on prep tables, counters,
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
Observed cook in food preparation at cook line not wearing hair restraint.
Chef put on hair restraint **Corrected On-Site**
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
Observed floors under wok station with heavy grease build up.
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08B-38-4
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Basic - Food stored on floor.
Observed soya sauce and gallon of oil stored on floor.
Operator put sauce on crate 6 inches off floor
Observed 2 five gallon containers of oil on floor at condiments station under shelf. **Corrected On-Site**
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36-68-5
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Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Observed Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
Observed tongs stored on oven handle at cook line.
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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 handles of scoop directly touching sugar rice and cornstarch in containers located at dirty storage area.
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10-02-4
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Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.
Observed dirty utensils stored on dirty knife rack.
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51-13-4
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Basic - No Heimlich maneuver/choking sign posted.
Observed no choking poster posted in establishment.
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
Observed reach in cooler shelves doors and gaskets with mold build up.
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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 to go containers not inverted at cook line and stored and dirty shelf.
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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 shrimp on prep counter and raw ribs in 3 compartment sink being thawed at room temperature.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Observed walls at dry storage area and throughout cook and kitchen area with dust build up and grease.
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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 at cook line and prep table not stored in sanitizing solution.
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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 working container of flour, sugar, salt, not labeled at dry storage area.
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Observed Dishmachine chlorine sanitizer not at proper minimum strength..
Operator corrected to 100ppm. **Corrected On-Site**
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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 employee working with raw to ready to eat put gloves on and not wash hands before putting on gloves.
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08B-27-4
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High Priority - Food placed in soiled container/equipment.
Observed flour, rice, corn starch, cooked shrimp all stored in containers with lids with mold and grease build up.
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Observed cutting boards and surfaces on cook line not sanitized between raw and ready to eat food
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14-86-1
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High Priority - Non-food grade paper/paper towel used as liner for food container.
Observed Non-food grade paper/paper towel used as liner for food container for pork egg rolls in walk in cooler.
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14-31-5
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High Priority - Nonfood-grade bags used in direct contact with food.
Observed rice mesh bag used to cook sushi rice.
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08A-04-5
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High Priority - Raw animal food stored over or with unwashed produce.
Observed raw pork stored over un washed vegetables in walk in cooler.
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken stored over sauce in walk in cooler.
Observed raw shrimp over garlic sauce in walk in cooler.
Observed raw shrimp over general tsao sauce
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08A-20-5
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High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken stored with raw beef in walk in freezer.
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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. See stop sale.
Observed sushi rice with no time marking.
Operator labeled sushi rice
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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.
Observed 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 cutting board on cook line with mold build up.
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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 kitchen area inside with bucket inside sink and rice bucket in front of sink.
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22-31-4
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Intermediate - Non-pitting surface rust on food-contact equipment.
Observed walk in cooler shelves with surface rust and mold build up.
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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 brown rice, cooked shrimp, egg roll, bourbon chicken all cooked from 24 hours ago per operator not date marked.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
Observed unlabeled spray bottle at dish machine area.
Operator labeled bottle degreaser. **Corrected On-Site**
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