SOUTH CHINA RESTAURANT

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. Observed dishwasher machine at 00ppm after several attempts. Operator set up triple sink (100ppm) Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at flip top cooler - raw pork stored behind ready to shrimp. Employee stored correctly. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and raw beef stored in same container. Employee stored properly. Corrected On-Site Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Obsessed served dropped off soiled plates then proceeded to make tea. Employee washed hands. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - honey chicken (48F - Cold Holding); diced ham (47F - Cold Holding); chopped pork (48F - Cold Holding); rice (49F - Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 20 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - honey chicken (48F - Cold Holding); diced ham (47F - Cold Holding); chopped pork (48F - Cold Holding); rice (49F - Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 20 hours. See stop sale. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at hose bib outside. Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands at triple sink. Employee washed hands at handwashing sink. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed several cutting boards in kitchen. Repeat Violation Warning

Intermediate - Non-pitting surface rust on food-contact equipment. Observed at ice machine in beverage room. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at walk in cooler - honey chicken prepared 48 hours prior to inspection without time mark. Repeat Violation Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at walk in cooler. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear door. Warning

Basic - Floor tiles missing in kitchen. Warning

Basic - Food stored on floor. Observed buckets of soy stored directly on the floor throughout establishment. Repeat Violation Warning

Basic - In-use tongs stored on equipment door handle between uses. Observed in kitchen. Warning

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed at beverage room - dipper well dripping. Operator opened water flow. Corrected On-Site Warning

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation Warning

Basic - Worn, torn and/or soiled floors/carpeting. Observed acculturation of grease and food debris under grill. Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting cooked pork and placing on container without using gloves, after manager instructed, employee washed hands and put in new pair of gloves. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Flip top- shrimps (50F - Cold Holding); cooked chicken (52F); cooked pork (50F - Cold Holding); diced ham (52F - Cold Holding) -Cook line-lower cooler-cooked chicken cutlets (52F - Cold Holding). Per operator food inside unit less than 4 hours. Employee placed ice and moved back all temperature control food inside walk in cooler for a quick chill. Advised operator not to stored any food, until technician verifies proper cold holding temperatures of 41F or below. Corrective Action Taken Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer test strips Warning

Basic - Equipment in poor repair. Cook line- lower cooler, per employee unit not working to maintain temperature control foods to 41F or below Warning

Basic - Food stored on floor. Several containers of food stored on floor in kitchen area and walk in cooler floor Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl with no handle used to dispense ice, employee removed. Corrected On-Site Warning

Basic - Standing water in bottom of reach-in-cooler. Cook line lower cooler Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimps in standing water, Employee removed and placed under running cold water. Corrected On-Site Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. All shelves inside both units with substantial buildup up of rust. Warning

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). Technician came during inspection and fixed the machine, chlorine sanitizer at 50 ppm. Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee came from outside, grab a to go container and a serving spoon to served rice without washing hands. After manager instructed, employee stepped out of kitchen to wash hands and put in gloves. Corrected On-Site Warning

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Dry goods storage area, under prep table shelf. One can of raid for roaches One can of W40 Employee removed. Warning

High Priority - Roach activity present as evidenced by live roaches found. -one crawling roach on cook line floor in kitchen -one crawling roach on back entrance door in kitchen area. -one crawling roach on floor, under shelf of flour and rice storage.- Behind dishwasher area. Warning

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. Poster provided to operator Corrective Action Taken Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer test strips.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Soiled ceiling tiles and AC vents, under prep area in rear kitchen.

Basic - Clean utensils or equipment stored in dirty drawer or rack. To go containers stored on soiled shelf, over steam table in cook line. Warning

Basic - Current Hotel and Restaurant license not displayed. Not available on site. Warning

Basic - Equipment in poor repair. Several under shelves with build up rust, used to stored food containers in cook line.

Basic - Exterior door has a gap at the threshold that opens to the outside. Broken frames in both sides. Warning

Basic - Floor soiled/has accumulation of debris. -Cook line- floor soiled with spills of animal blood. -walk in freezer floor, soiled with food debris Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed substantial build up of grease and food debris- hood filters along the cook line. Warning

Basic - Screen in door torn/in poor repair - vermin present., Observed one roach crawling, broken bottom, doesn't closed. Warning

Basic - Water leaking from pipe and/or faucet/handle. Under cook equipment in cook line. Warning

High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 5 live roaches on make table shelves on cookline. Observed approximately 5 live roaches on floor under wok station on cookline.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less on top of flip top cooler at cookline.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork at 65°F cold holding in flip top cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Observed scour pad and 3CS drain stoppers in hws at cookline. Operator removed. Corrected On-Site

Basic - Food stored on floor. Observed boxes of vegetable oil under wok station. Observed bags of onions stored on floor near dishwasher.

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and shrimp in plastic wrap dripping over bbq sauce and egg roll in reach in cooler. See Stop Sale. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in walk in freezer. Warning - From follow-up inspection 2022-03-24: Still observed in freezer Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in walk in freezer. Warning - From follow-up inspection 2022-03-24: Still observed in freezer Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and shrimp in plastic wrap dripping over bbq sauce and egg roll in reach in cooler. See Stop Sale. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in walk in freezer. Warning - From follow-up inspection 2022-03-24: Observed raw chicken in open bag stored with raw beef in freezer. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sweet and sour chicken (55F - Cold Holding); ham (55F - Cold Holding); egg roll (55F - Cold Holding); riibs (44F - Cold Holding); cheese with imitation crab meat mix (45F - Cold Holding); in walk in cooler per operator all products made on March 22nd. Observed Cook line ; raw whipped eggs (51F - Cold Holding); garlic and oil (62F - Cold Holding); cooked pork (68F - Cold Holding); cooked shrimp (46F - Cold Holding); raw shrimp (49F - Cold Holding) all products removed from walk in cooler Stop Sale issued due to adulteration of food product. Observed flies touching cooked pork. See Stop sale. Warning - From follow-up inspection 2022-03-24: Walk in cooler, strip pork 48°F, cooked wonton 44- 47°F. Sweet and sour chicken 49-54°F, diced ham 47°F, cooked ribs 54°F,imitation crab neat with cheese 47-49°F.cooked pork egg roll 45-51° F See Stop Sale Observed cooked pork reach in cooler 46°F , raw shrimp 46°F, See Stop sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sweet and sour chicken (55F - Cold Holding); ham (55F - Cold Holding); egg roll (55F - Cold Holding); riibs (44F - Cold Holding); cheese with imitation crab meat mix (45F - Cold Holding); in walk in cooler per operator all products made on March 22nd. Observed Cook line ; raw whipped eggs (51F - Cold Holding); garlic and oil (62F - Cold Holding); cooked pork (68F - Cold Holding); cooked shrimp (46F - Cold Holding); raw shrimp (49F - Cold Holding) all products removed from walk in cooler Warning - From follow-up inspection 2022-03-24: Still observed in walk-in cooler. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards, can opener meat slicer with built up mold and food residue in kitchen area. Observed interior of ice machine at wait station with mold like substance. Observed reach in coolers shelves on cook line and walk in shelves with mold like substance and surface rust. Observed food prep sink soiled with old food residue. Observed mold on gaskets on reach in coolers at cooks line. Warning - From follow-up inspection 2022-03-24: Still observed mold on gasket and cutting board Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen area over prep area and hood filters over grills and woks with heavy grease build up. Objectionable odors in bathroom or other areas of the establishment. Observed objectionable odor throughout kitchen area. Floor soiled/has accumulation of debris. Observed grease build up by fryer area and under rib oven in kitchen area. Warning - From follow-up inspection 2022-03-24: Still observed hood filters with grease buildup Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler located at cook line. Warning - From follow-up inspection 2022-03-24: Still observed Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handling soiled equipment then handling clean plates without washing hands. Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee slicing/dicing cooked pork bare hand contact and placing in bins and storing in walk in cooler. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 7 live flies flying around prep area landing on uncovered cooked pork, mushrooms being prepped, raw Napa cabbage, cooked open rice, prepped bok choy on prep table located in kitchen area between dish machine and walk in cooler. Operator started cleaning, closed back door and was able to kill flies. Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. Observed multiple bags of cooked wonton chips stored in black non food grade bags in kitchen area. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and shrimp in plastic wrap dripping over bbq sauce and egg roll in reach in cooler. See Stop Sale. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in walk in freezer. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in walk in freezer. Warning

High Priority - Stop Sale issued due to adulteration of food product. Observed flies touching cooked pork. See Stop sale. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and shrimp in plastic wrap dripping over bbq sauce and egg roll in reach in cooler. See Stop Sale. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in walk in freezer. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sweet and sour chicken (55F - Cold Holding); ham (55F - Cold Holding); egg roll (55F - Cold Holding); riibs (44F - Cold Holding); cheese with imitation crab meat mix (45F - Cold Holding); in walk in cooler per operator all products made on March 22nd. Observed Cook line ; raw whipped eggs (51F - Cold Holding); garlic and oil (62F - Cold Holding); cooked pork (68F - Cold Holding); cooked shrimp (46F - Cold Holding); raw shrimp (49F - Cold Holding) all products removed from walk in cooler Stop Sale issued due to adulteration of food product. Observed flies touching cooked pork. See Stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sweet and sour chicken (55F - Cold Holding); ham (55F - Cold Holding); egg roll (55F - Cold Holding); riibs (44F - Cold Holding); cheese with imitation crab meat mix (45F - Cold Holding); in walk in cooler per operator all products made on March 22nd. Observed Cook line ; raw whipped eggs (51F - Cold Holding); garlic and oil (62F - Cold Holding); cooked pork (68F - Cold Holding); cooked shrimp (46F - Cold Holding); raw shrimp (49F - Cold Holding) all products removed from walk in cooler Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards, can opener meat slicer with built up mold and food residue in kitchen area. Observed interior of ice machine at wait station with mold like substance. Observed reach in coolers shelves on cook line and walk in shelves with mold like substance and surface rust. Observed food prep sink soiled with old food residue. Observed mold on gaskets on reach in coolers at cooks line. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test in store to check chlorine sanitizing solution throughout. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed all cooked foods cooked egg roll, cooked sweet and sour chicken, cooked ribs, imitation crab and cheese mix prepared on March 22nd in walk in cooler not labelled. Observed all cooked foods, prepared homemade sauces in reach in coolers, walk in coolers and freezer without any date marking. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Observed heavy build up of food and lime scale on exterior and interior of dish machine located in kitchen area. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Observed all equipment door handles of reach in cooler, walk in cooler and walk in freezer with grease and food build up Repeat Violation Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen area over prep area and hood filters over grills and woks with heavy grease build up. Objectionable odors in bathroom or other areas of the establishment. Observed objectionable odor throughout kitchen area. Floor soiled/has accumulation of debris. Observed grease build up by fryer area and under rib oven in kitchen area. Warning

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean dishes stored on dirty dish rack with mold like substance used to wash dishes. Warning

Basic - Clean utensils stored between equipment and wall. Observed spatula between wall and equipment at dish machine located in kitchen area. Operator removed and stored correctly Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee beverage, coffee container on dish sink located in kitchen area. Operator removed and stored correctly. Warning

Basic - Equipment in poor repair. Observed torn gaskets on reach in cooler at cook line. Warning

Basic - Floor soiled/has accumulation of debris. Observed grease build up by fryer area and under rib oven in kitchen area. Warning

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 handle of scoop directly touching sugar and starch in containers located beneath dish machine located in kitchen area. Operator removed and stored correctly. Corrected On-Site Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Observed raw Napa cabbage, mushrooms, bok choy, broccoli not washed before preparation. Warning

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service items not inverted on top shelf at cook line without barrier for protection from contamination. Operator inverted containers. Corrected On-Site Warning

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler located at cook line. Warning

Basic - Stored food not covered. Observed foods in walk in cooler not covered. Observed sauces stored on floor in walk in cooler and kitchen area. Observed unwashed produce stored with ready to eat foods in walk in cooler. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls in all areas 3 compartment sink, dish area, over grills heavily soiled. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth at cook line and server area at 0 ppm. Operator corrected at 50ppm. Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution. Corrected On-Site Warning

Basic - Wiping cloth sanitizing solution stored on the floor. Observed wet wiping cloth sanitizing solution stored on floor. Operator removed and stored correctly. Corrected On-Site Warning

High Priority - Food preparation sink has soil/old food residue. Observed at 3 compartment sink.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 01/11/2022

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at reach in cooler and low boy cooler door handles.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at prep table across from 3 compartment sink. Worn, torn and/or soiled floors/carpeting. Observed at 3 compartment sink sink tile missing/ torn. Main kitchen at exit door- observed walls full of soil and food debris. Objectionable odors in bathroom or other areas of the establishment. Observed at 3 compartment sink.

Basic - Employee eating in a food preparation or other restricted area. Main kitchen at cook line- observed employee opened container of beverage on the line. Operator removed employee beverage.

Basic - Equipment in poor repair. Mail kitchen wok station- observed wok station with heavy soil and food debris. Counter top cooler- observed counter top cooler with heavy soil and food debris. Observed Heat lamp at cook line full of rust-like particles.

Basic - Floor soiled/has accumulation of debris. Observed at fry station.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed approximately 8 soiled wiping clothes on cook line in use.

Basic - Working containers of food removed from original container not identified by common name. Observed containers of flour and sugar with no labeling.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee rub hands for less than 15 seconds by three compartment sink. Observed employee wash hands with no soap at three compartment sink. Observed employee washed hands with cold water at three compartment sink. Employee washed hands properly. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed won ton chips stored in black garbage bag by cookline.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (80°F - Cold Holding)in Avantco flip top cooler on cookline. Per operator chicken was not disturbed since 8/3/2021. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (80°F - Cold Holding)in Avantco flip top cooler on cookline. Per operator chicken was not disturbed since 8/3/2021. See stop sale Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Observed Garlic in oil 80°F on cookline. Operator was advised to keep on heat 135°F or above. or keep cold at 41°F or lower. 2) Observed Egg rolls 80°F hot holding on cookline. 3) Observed ribs 75°F hot holding in oven by fryers. Operator placed food items in walk in cooler for quick chill. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands at three compartment sink. Operator was educated on handwashing procedures and directed to wash hand at proper sink. Employee washed hands at handwash sink. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of Avantco flip top reach in cooler on cookline heavily soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Observed multiple scouring pads stored in handwash sink next to three compartment sink. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed dumplings, rice and pastas stored in walk in cooler with no date mark. Per operator food was cooked 8/3/2021 at 11 am

Basic - Ceiling tile missing. 1)Observed missing ceiling tile over three compartment sink. 2) Observed missing floor tile on cookline 3) Observed walls by dish machine soiled.

Basic - Floor soiled/has accumulation of debris. Observed floor under cookline with excessive grease build up.

Basic - Food stored on floor. 1) Observed multiple buckets of sauces stored on floor throughout kitchen and in walk in cooler.Repeat Violation Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils used to dispense rice stored in standing water next to rice cooker by walk in cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in Avantco flip top reach in cooler heavily soiled. Observed shelves under prep table soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on counters, prep tables throughout establishment.