| Violation
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Observation
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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.
Employee water bottle on top of cook line. Employee removed. **Corrected On-Site** **Repeat Violation** **Warning**
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08B-38-4
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Basic - Food stored on floor.
Case of oil at cook line. Operator moved to shelf. **Corrected On-Site** **Repeat Violation** **Warning**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior area of soda nozzle at beverage machine **Repeat Violation** **Warning**
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface.
Vertical reach in cooler in cook line area **Warning**
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08B-12-5
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Basic - Stored food not covered.
Breaded zucchini in walk in freezer. Operator covered **Corrected On-Site** **Repeat Violation** **Warning**
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
0ppm in beverage area **Warning**
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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.
10ppm, operator primed machine. 50ppm **Corrected On-Site** **Repeat Violation** **Warning**
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12A-28-4
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High Priority - Employee touched soiled clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee placed hand in pocket, touched to go container without washing hands **Repeat Violation** **Warning**
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food.
Storage bin with crispy noodles **Warning**
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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.
Raw chicken stored above raw beef in walk in freezer. Operator corrected shelves. **Corrected On-Site** **Warning**
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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.
cut spinach (49F - Cold Holding); egg rolls (48F - Cold Holding) items were in 2 door vertical reach in cooler at cook line overnight. The ambient temperature of the cooler is 52F. See stop sale. **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.
cut spinach (49F - Cold Holding); egg rolls (48F - Cold Holding) items were in 2 door vertical reach in cooler at cook line overnight. The ambient temperature of the cooler is 52F. See stop sale.
hard boiled eggs (47F - Cold Holding); cooked pork wontons (48F - Cold Holding);cooked shrimp (48F - Cold Holding) operator states walk in cooler door was left open during delivery today at the beginning of the inspection. Operator moved item to walk in freezer.
hydrated rice noodles (45F - Cold Holding);
crab (46F - Cold Holding) operator states they took temperatures yesterday evening and the carb was 39F. Operator moved crab to walk in freezer to rapidly chill. **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.
fried rice (98F - Hot Holding) operator reheated rice and reheated to 178F. **Corrected On-Site** **Warning**
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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.
Emailed form to operator **Corrective Action Taken** **Warning**
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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.
Emailed form to operator **Corrective Action Taken** **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink in cook line area. Operator provided soap.
No hand wash sign at hand wash sink in cook line area. Emailed sign to operator. **Corrective Action Taken** **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.
Cut spinach, commercially processed egg rolls in vertical reach in cooler in cook line area.
Hard boiled eggs and cooked shrimp in walk in cooler **Warning**
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27-16-4
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Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
Hand wash sink near dish machine in kitchen
Hand wash sink in cook line area
Hot water valve shut off **Warning**
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