| Violation
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Observation
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32-04-4
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Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bathroom doors self close but not completely
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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.
Ceiling vents in dining room soiled
Ceilings and vents throughout kitchen soiled
Walk-in-cooler ceiling and walls soiled
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
Cutting boards throughout kitchen grooved
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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.
Employee thermos next to dumpling flattop
Operator removed **Corrected On-Site**
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08B-38-4
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Basic - Food stored on floor.
Food stored on floor walk-in-cooler walk-in-freezer and cook line
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
Tongs on oven handles
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Rice scoop in ice water.
Advised needed hot water or no water
Operator removed water **Corrected On-Site**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
No handwash sign at mid kitchen handwash sink
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on multiple refrigerators and walk-in-cooler soiled
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35B-03-4
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Basic - Outer openings not protected with self-closing doors.
Back door not self closing
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35B-13-4
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Basic - Screening is not 16-mesh to the inch.
Back door screen not 16 mesh
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08B-12-5
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Basic - Stored food not covered.
Duck hanging in walk-in-cooler not covered or protected
Raw pork filling on top shelf walk-in-cooler not covered
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Observed employee wash untensil without sanitizing. Advised employee to sanitize untensil before use. **Corrective Action Taken**
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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.
Front line raw pork over cook pork
Clear glass cooler on line raw shrimp over cooked shrimp and vegetables
Walk-in-cooler raw shrimp over cooked dumplings and raw pork filling over dumplings
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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.
Egg tart 95°
Pork dumplings 101 and 103°
Operator removed items and placed under lamps and in ovens for immediate temperature recovery **Corrective Action Taken**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.
Hand wash sink by warewash and mid kitchen blocked with carts and equipment
Operator moved items **Corrected On-Site**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Hand wash sink at front kitchen contained ice. Used as dump sink
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at ware wash hand sink
No soap at ware wash hand sink
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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 operator with form. Operator had employees read sign form during inspection **Corrected On-Site**
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01C-01-4
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Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale.
50 Clams on cook line no shell stock tags **Corrective Action Taken**
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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.
Multiple items throughout kitchen no date mark
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45-04-4
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Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
Flat top not located under hood. Flat top used to sear dumplings
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