| 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.
Inside flour bin, and other bulk containers, observed bowl no handle. **Repeat Violation**
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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.
Multiple employee drinks on prep tables and above reach-in cooler /make tables.
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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.
At the dry storage area, employee backpack on top of single service items.
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08B-38-4
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Basic - Food stored on floor.
At the cook line, observed oil jug on floor under wok, also observe tray of raw pork and cooked pork on floor in the walk-in cooler. **Repeat Violation**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment.
At the cook line, observed knife stored between reach-in cooler and prep table. **Repeat Violation**
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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 spoon handle touching the food seasoning
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
Handwash sink next to triple sink. **Repeat Violation**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood with accumulation of grease also observed grease dripping from filters.
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25-32-4
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Basic - Reuse of single-service or single-use articles.
At the cook line, observed used gloves inside cooked chicken container, also observed the re use of cardboard boxes to stored fried noodles.
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner.
At the triple sink area, observed bucket with raw shrimps thawed at room temperature with standing water.
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
Walk-in cooler shelves heavily soiled and with rust that has pitted the surface.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
At the cook line, multiple wet wiping cloths on prep tables.
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21-03-4
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Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
Chlorine mixed with chlorine, manager made a fresh solution. **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.
At the storage area, observed multiple bulk container not labeled, per employee, container have salt, flour and sugar. Employee labeled. **Corrected On-Site** **Repeat Violation**
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Female employee opening cardboard boxes at the dining area went back to kitchen and started handling food without washing her hands.
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01B-14-4
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High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
At the end of the cook line, observed container with raw shell eggs with multiple cracked eggs also container have dark liquid substance on bottom.
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03F-02-5
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High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
At the end of the cook line, observed raw shell eggs and broccoli no time marked, per employee item were pulled out at 11:00am. **Repeat Violation** **Admin Complaint**
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink.
Multiple male employees rinsed hands and arms in double prep sink, inspector instructed multiple times to use handwash sink.
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16-37-1
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Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
For chlorine.
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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.
In walk-in cooler and reach-in coolers any food item are date marked, per Employees must of the cooked items were cooked 10/11-13/2023.
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53B-09-4
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Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
One photocopy
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