| 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 located in front of walk in cooler with heavy mold like substance build up
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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 flour in kitchen area.
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36-06-4
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Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
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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 beverage stored on shelf with clean plates at cook line.
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08B-49-4
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Basic - Employee personal food , beverages not properly identified and segregated from food to be served to the public in reach in cooler at server aisle.
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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 and cellular phone stored on shelf with clean plates at cook line.
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12B-06-4
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Basic - Evidence of employee smoking in food preparation, food storage or warewashing area.
Observed smoked cigarette butt on wok station grill area.
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08B-38-4
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Basic - Food stored on floor.
Observed carrots, cabbage, cooked sauces, stored in walk in cooler floor. **Repeat Violation**
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14-69-4
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Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
Observed heavy ice build up at gasket of walk in freezer.
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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 handle of scoop directly touching flour, sugar in containers throughout kitchen area. **Repeat Violation**
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10-06-5
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Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed handle of scoop directly touching fried rice in container.
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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 utensils stored in standing water for wonton, and rice at temperatures 78-109°F
Operator emptied containers of water **Corrected On-Site**
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22-08-4
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Basic - Interior of oven/microwave located on shelf close to walk in cooler has accumulation of black substance/grease/food debris.
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51-13-4
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Basic - No Heimlich maneuver/choking sign posted.
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23-03-4
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Basic - Observed Nonfood-contact surface, floors and behind wok grill station under wood for standing in kitchen soiled with grease, food debris, dirt, slime or dust.
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36-34-5
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Basic - Observed Ceiling/ceiling tiles/vents, hoods in kitchen area soiled with accumulated food debris, grease, dust, or mold-like substance.
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13-03-4
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Basic - Observed Employee with no hair restraint while engaging in food preparation at cook line.
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10-20-4
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Basic - Observed In-use tongs stored on oven door door handle between uses.
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22-16-4
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Basic - Observed Reach-in cooler interior/shelves have accumulation of soil residues.
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25-06-4
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Basic - Observed Single-service articles to go containers throughout all kitchen areas not stored inverted or protected from contamination.
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21-12-4
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Basic - Observed Wet wiping cloth not stored in chlorine sanitizing solution between uses. **Repeat Violation**
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21-38-4
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Basic - Observed Wiping cloth sanitizing solution stored on the floor at cook line. **Repeat Violation**
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02D-01-5
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Basic - Observed Working containers of flour, corn starch removed from original container not identified by common name. **Repeat Violation**
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14-20-4
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Basic - Ripped/worn tin foil used as shelf cover.
Observed ripped dirty foil used as shelf lining for utensils whisk at cook line.
Operator had employees start changing foils. **Corrective Action Taken**
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08B-12-5
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Basic - Stored food not covered.
Observed fried rice stored on top of flour bin uncovered under moldy 3 compartment sink. **Repeat Violation**
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14-55-4
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Basic - Uncleanable knife block in use to store knives.
Observed knife blocks with heavy build up of grease and mold like substance storing clean knives in blocks.
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food.
Observed unwashed produce in walk in cooler stored over cooked sauces in walk in cooler.
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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.
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12A-19-4
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High Priority - Employee washed hands with cold water.
Observed employee wash hands with cold water
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12A-20-4
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High Priority - Employee washed hands with no soap.
Observed employee wash hands without using soap to wash hands.
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08B-27-4
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High Priority - Food placed in soiled container/equipment.
Observed containers of flour, corn starch sugar stored in dirty containers with mold like substance, and old food residue on container and interior of containers throughout the kitchen area and cooks line.
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22-35-5
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High Priority - Food preparation sink has soil/old food residue.
Observed food prep sink soiled with old food residue
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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 paper towels used to line pans of sweet and sour chicken and egg rolls in reach in cooler and walk in cooler.
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08A-02-6
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High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed raw beef skewers stored over sweet and sour chicken in true reach in cooler at cook line. **Repeat Violation**
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08A-04-5
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High Priority - Raw animal food stored over or with unwashed produce.
Observed raw chicken, raw beef over cabbage and sauce in walk in cooler. **Repeat Violation**
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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 shell eggs stored over cooked roast pork iat reach in flip top.
Observed raw cracked eggs uncovered stored over cooked roast pork in standing reach in cooler.
Observed raw eggs stored over cooked meat at reach in cooler at cooks line. **Repeat Violation**
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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 pork stored over vegetables in standing reach in freezer.
Observed prepped raw chicken in containers stored over soup in walk in freezer.
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee wash gloved hands with water in food prep sink and return to food preparation without changing gloves.
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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 food rice (56F) ; cooked noodles (61F - Cold Holding) held at room temperature on prep shelf, Per operator rice and pasta cooked from 12/12 removed from walk in at 11am, first temperature at 12:30,
Operator placed pasta in freezer and returned rice in walk in cooler.
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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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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 employee using bare hands to place raw ground pork in dumplings at prep station
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink.
Observed employee wash hands in food prep sink.
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11-27-4
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Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
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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 boards at cooks line soiled with grease and food build up.
Observed smoked cigarette butt on grill at wok station
Observed mold like substance and grease build up at wok station.
Observed lids of containers used to store prepped items with old food residue.
Observed interior of lid of rice bin with heavy mold like substance.
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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 next to3 compartment sink inaccessible with container inside sink.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Observed hand washing sink located in server aisle being used to wash sanitizing cloth
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper at hand washing sink located next to 3 compartment sink.
Operator placed paper towel at sink. **Corrected On-Site**
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02C-04-5
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Intermediate - Observed 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.
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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 sweet and sour chicken and egg roll made 12/12 not date marked per operator.
Operator labeled products.
Observed all TCS foods in walk in cooler, containers of egg roll, sweet and sour chicken, cooked roast pork, sauces, cooked vegetables, cooked fried rice with no date marks. **Repeat Violation**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
Observed spray bottles throughout kitchen are with no labels
Operator labeled degreaser. **Corrected On-Site**
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