NAU NAU ASIAN CUISINE

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. Dishwasher (Chlorine 00ppm); primed machine and retested Dishwasher (Chlorine 100ppm) Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Using bowl to scoop rice Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in cooler Repeat Violation

Basic - Single-service articles improperly stored. Stored on floor Togo containers

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table

Basic - Working containers of food removed from original container not identified by common name. Unlabeled sugar

High Priority - Stop Sale issued due to food originating from an unapproved source. Bean sprouts grown at house. Operator will not use for restaurant

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary operator said ex employee took test strips are on order Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp, chicken, beef and meatballs Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.pans on top shelf

Basic - Food stored on floor. Oil and to go containers Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in cooler Corrected On-Site Repeat Violation

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. 0 ppm bucket empty on order will sanitize in triple sink

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over ready to eat foods Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Chicken over pork and beef

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Educated operator

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White sheild Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Food stored on floor. Rice Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in rice Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in small reach in cooler vegetable cooler

Basic - Old labels stuck to food containers after cleaning.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Rice Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary for 3-compartment sink /chlorine for dishmachine