| 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 in corn starch container, Manager removed during inspection. **Corrected On-Site**
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled handles in all units throughout kitchen.
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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 throughout kitchen,
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed.
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside. Observed in screen door at the back of the kitchen,
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36-01-4
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Basic - Floor not cleaned when the least amount of food is exposed. Observed under equipment in cook line.
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08B-38-4
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Basic - Food stored on floor. Observed soup container stored on floor in dry storage area. Manager rearranged properly during inspection. **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.
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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 in powder garlic container, employee removed during inspection. **Corrected On-Site**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. Observed in kitchen area.
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22-08-4
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Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in kitchen area.
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed inside reach in cooler in front wok line. Manager discarded during inspection. **Corrected On-Site**
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in kitchen area. Also on 2 doors unit in dry storage area.
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08B-12-5
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Basic - Stored food not covered. Observed soup container not covered in dry storage area.
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38-05-4
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Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen area.
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21-09-4
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Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area next to oven.
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 200ppm); Manager diluted solution during inspection. Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
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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 five spice and powder garlic containers not labeled with common name in shelves in kitchen area.
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03C-75-5
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High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Observed shrimp (131F - Cooking); employee put back to the wok and finish to cook at minimum temperature. shrimp (163F - Cooking)
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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 above cooked ribs in shelves inside walk-in cooler. Manager rearranged properly during inspection. **Corrected On-Site**
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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 raw chicken (47F - Hot Holding); raw steak (49F - Cold Holding) in reach in cooler, as per manager cook was cutting meats 1 hour ago.
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03C-96-4
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Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature.
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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. Provided form during inspection.
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03C-90-4
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Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Provided form during inspection.
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
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11-26-1
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Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form during inspection.
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02D-11-5
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Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Observed pre cooked chicken wings in shelves inside walk-in cooler.
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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 cooked ribs and cooked chicken not date marked, as per manager over 24 hours.
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