| 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 cooked rice at cook line.
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23-24-4
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Basic - Buildup of food debris/soil residue on reach in cooler at cook line door handles and gasket's
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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 in prep area and shelf with to go condiments for guests.
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08B-38-4
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Basic - Food stored on floor.
Observed soya sauce, sweet and sour sauce, onions, shrimp in bucket, gallons of oil stored on floor in prep area.
Observed gallons of oil, rice soaking in water in bucket, and chicken in standing water in bucket on floor at cook line.
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08B-23-5
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Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products.
Observed food contact surfaces prep table, cook line at prep line and cook line not being sanitized between cooking raw chicken, raw beef, raw chicken dumplings, vegetables at cook line. No sanitizing solution set up throughout establishment.
Inspector showed operator how to set up sanitizing solution.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees at prep area.
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues at cook line and prep area.
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination.
Observed to go foam containers and foil containers at prep, and dry storage areas not inverted.
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner.
Observed chicken thawing in standing water in 3 compartment sink.
Observed shrimp in bucket on floor thawing in standing water.
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle from reach in cooler at cook line into pan on the floor
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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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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses throughout establishment.
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03D-02-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Observed cooked noodles per operator cooked 8pm on 3/22 at 51F - Cooling). Food has been cooling from overnight in reach in cooler and has not been moved Product not cooled to 41°F within 6 hours.
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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 10 or more live flies at dry storage area in aisle way next to employee restroom flying around canned goods and sealed condiments
Observed approximately 10 or more live flies flying around empty cardboard boxes by storage shelf in between standing reach in coolers.
Operator threw away boxes and started cleaning area.
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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 torn ends of flour bags used to line chopped scallion, green peppers in standing reach in cooler at prep line.
Observed paper towels used to line cooked egg rolls cooked chicken in standing reach in snacks plus cooler at prep line.
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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 chicken prepped in skewer for not packaged stored over egg roll wrappers in standing reach in Frigidaire freezer.
Observed raw chicken stored over spring roll shelf in standing freezer at prep area.
Observed raw chicken skewers in plastic wrap stored over cut onions in standing reach in cooler
Observed raw chicken stored over uncovered bamboo shoots in can in reach in cooler at cook line.
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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 stored over uncovered bag of Napa cabbage in standing reach in cooler.
Observed raw beef over shredded bag carrots in standing reach in cooler at prep area.
Observed raw chicken stored over boxed bean sprouts in standing Electrolux cooler at prep area.
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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 skewers stored over cooked sauce in standing Electrolux reach in cooler at prep area.
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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, raw seafood scallops, wonton wraps, French fries imitation crab meats all nixed in together in standing reach in freezer next to dry storage area.
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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.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Observed cooked noodles per operator cooked 8pm on 3/22 at 51F - Cooling). Product not cooled to 41°F within 6 hours.
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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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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at prep area.
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31A-09-4
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Intermediate - Observed Hand-wash sink located at prep area not accessible for employee with garbage can in front of sink and shrimp in bucket on floor blocking sink.
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