| 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 raw shrimp container in reach in cooler at the cook line, employee 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 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 soiled with accumulated dust floor fan in kitchen area.
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed.
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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 personal drink at preparation table. Employee removed during inspection. **Corrected On-Site**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
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13-01-4
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Basic - Employee with soiled clothing. Observed employee wearing soiled apron. **Repeat Violation**
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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 at the back door.
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36-01-4
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Basic - Floor not cleaned when the least amount of food is exposed.
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Observed throughout establishment.
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22-09-5
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Basic - Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Observed soiled interior of rice warmer at the front counter.
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08B-38-4
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Basic - Food stored on floor. Observed sauce and cooking oil plastic containers stored on floor at kitchen area. Employee rearranged properly. **Corrected On-Site**
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06-06-5
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Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed raw chicken
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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 raw rice container at dry storage area. Employee removed during inspection. **Corrected On-Site**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulation in all equipment throughout kitchen. Also soiled gaskets in all units throughout kitchen. **Repeat Violation**
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in all units throughout kitchen. **Repeat Violation**
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08B-12-5
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Basic - Stored food not covered. Observed crispy chicken container not covered inside reach in cooler at cook line. Employee covered during inspection. **Corrected On-Site**
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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 at cook line.
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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 0ppm); 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 sugar and salt container not identified with common name at dry storage area. **Repeat Violation**
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22-35-5
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High Priority - Food preparation sink has soil/old food residue.
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22-12-5
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High Priority - Metal stem-type thermometer soiled.
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08A-04-5
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High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored above unwashed peppers inside reach in cooler at cook line, employee rearranged properly. **Corrected On-Site** **Repeat Violation**
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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 cooked noodles (46F - Cold Holding) in reach in cooler, as per employees less than 2 hours, employee moved noodles to reach in freezer during inspection. **Corrective Action Taken**
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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. Observed spring rolls (124F - Hot Holding); at front counter, as per employee less than 1 hour. Employee reheated during inspection. spring rolls (167F - Reheating) **Corrected On-Site**
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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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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board.
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31B-03-4
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Intermediate - No soap provided at handwash sink. Observed at employee bathroom. Employee restocked during inspection. **Corrected On-Site**
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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 Cooke pork and cooked crispy chicken not date marked, as per employee over 24 hours inside reach in cooler at cook line.
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