LION CHEF CHINESE RESTAURANT

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At cook line flip top make table, raw chicken stored over sauces in lower portion of unit. Advised operator of proper storage.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, raw chicken stored over fully cooked chicken nuggets, not all commercially packaged. Advised operator of proper storage.

High Priority - Toxic substance/chemical improperly stored. At kitchen prep table, near slicer a can of WD40 on table with food equipment. Operator removed. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen, ceiling tiles soiled. Repeat Violation

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

Basic - Equipment and utensils not properly air-dried - wet nesting. At kitchen clean bowls stored with water inside-Wet nesting.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. At walk in cooler, shelves are rust pitted. Repeat Violation

High Priority - Container of medicine improperly stored. 1) Eye drop stored inside drink cooler.

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. After moving employee meal to walk in cooler, employee dry hands on pants and proceeded to prepare a customer's order.

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. One door freezer: 1)raw chicken over cooked veggies 1) raw beef over dumpling

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top: cooked rice 7. In unit less than 4 hours. Operator moved to reach in cooler at cook line to quick chill. Corrective Action Taken

High Priority -

Intermediate - Ambient air thermometer in walk in cooler not accurate within plus or minus 3 degrees Fahrenheit.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Printed and provided poster. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. 1)Walk in cooler: milk, cooked noodles opened over 24hr. Operator date marked. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen

Basic - 2 Wet wiping cloth not stored in sanitizing solution between uses. Operator placed in solution. Corrected On-Site

Basic - About 6 ceiling tiles soiled and damaged in kitchen.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense rice and sugar. Operator removed from container. Corrected On-Site Repeat Violation

Basic - Cardboard used to line food-contact shelves on kitchen shelves.

Basic - Clean utensils stored in dirty container on shelf under prep table in kitchen.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Dead roaches on premises. 1 dead roach at dining room area. 1 dead roach under chemical shelf in kitchen Operator removed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup of tea on prep table next to slicer. Operator removed. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored over dumplings in one door freezer in kitchen. Operator mover to walk in cooler away from customer's food. Corrected On-Site

Basic - Employee personal items stored next to food cans at dry storage.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor not cleaned when the least amount of food is exposed around kitchen area.

Basic - Food not stored at least 6 inches off of the floor. Sauce buckets on kitchen floor. Operator elevated. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice station. Utensil in water at 84. Operator moved to steam table. Corrective Action Taken

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation.

Basic - Kitchen: Interior of oven/microwave has food debris.

Basic - Objectionable odors in men's bathroom or other areas of the establishment.

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored. Spoons not all stored facing one way.

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

Basic - Working containers of food removed from original container not identified by common name. Sugar container in kitchen. Operator labeled.

High Priority - Raw animal food stored over canned/bottled drinks. Observed raw chicken over cans of soda in walk-in cooler. Operator placed chicken on lower shelf. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp not commercially packaged over bags of peas and carrots. Operator placed carrots on different shelf. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle used to dispense rice.

Basic - Ceiling tile missing. In back kitchen area Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In back kitchen area Repeat Violation

Basic - Equipment in poor repair. Inside lid of freezer chest cracked exposing foam insulation. Repeat Violation

Basic - Floor tiles missing and/or in disrepair at front counter

Basic - Food stored on floor. Vegetable oil stored on floor at front counter.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop wet nesting in mop bucket

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towel used as a liner for egg rolls in walk-in cooler.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp not commercially packaged over bags of peas and carrots. Operator placed carrots and peas on upper shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over sweet and sour chicken in walk-in cooler. Operator placed chicken on lower shelf Corrected On-Site

Basic - Ceiling tile missing in back kitchen area. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In back kitchen area. Repeat Violation

Basic - Equipment in poor repair. Observed in reach in chest freezer the lid inside is cracked and insulation is exposed

Basic - Food stored on floor. Plastic container of vinegar stored on floor on cook line. Frying oil at front counter.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed fork and spoon in standing water temperature 79F by the rice cookers.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In fliptop lower cooler, tofu (45F - Cold Holding). Per manager tofu in unit overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop lower cooler, tofu (45F - Cold Holding). Per manager tofu in unit overnight. See stop sale. Repeat Violation Admin Complaint

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. Norovirus bulletin provided. Corrective Action Taken

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. Employee health reporting agreement provided for new employees. Corrective Action Taken

Basic - Ceiling tile missing. Tile missing above back kitchen floor area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damaged tile above back kitchen area. Repeat Violation

Basic - Food stored on floor. Fryer oil containers in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles, Walk In Cooler

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ceiling tile missing. Above mop sink

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open glass

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. (1) Observed raw chicken on the same tray as cooked pork in walk in cooler. Reviewed proper separation with operator. Operator stored properly. (2) Observed raw chicken above raw seafood in free standing reach in freezer in kitchen next to walk in cooler. Operator properly stored. Corrected On-Site** Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed oil and garlic mixture (58°F - Cold Holding) on flip top. Per operator mixture was prepared less 4 hours. Operator moved to walk in cooler to quick chill. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl in sugar container with no handle. Operator removed bowl. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed cases of oil and 2 liter bottles on soda stored directly on floor at front counter. Operator stored properly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed bottles of cooking oil on cook line not labeled.

High Priority - Raw animal food stored in same container as ready-to-eat food. -Observed raw shrimp and beef stored in same container with cooked pork. Operator relocate cooked pork. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. -Observed a can with WD40 stored next to meat slicer.

Intermediate - 1. No paper towels or mechanical hand drying device provided at handwash sink. In male restroom. 2. Observed no soap in male restroom.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked pork stored in walk in cooler. Per operator, pork was cooked on 06/16/2022.

Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense cooked rice.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Observed several clean mixing bowls stored uncovered in storage area.

Basic - Equipment or utensils not designed or constructed in a durable manner. -Observed a splash guard needed between mop sink and 3 compartment sink.

Basic - Food stored on floor. -Observed containers with sauces stored on walk-in cooler floor. -Observed a open container with cut vegetables stored uncovered in walk-in cooler. -Observed containers with sauces stored on kitchen floor.

Basic - Objectionable odors in bathroom or other areas of the establishment. Observed an objectionable odor in male restroom.

Basic - Single-service articles improperly stored. -Observed cases with takeout containers stored on dining room floor.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen at rice cooker- observed utensils inside container of standing water.

Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen prep table at mop sink- - observed mixing bowl of shrimp thawing in standing water. Observed container of pork tenderloin thawing at room temperature.

High Priority - Operating with an expired Division of Hotels and Restaurants license. 12/01/2021. Admin Complaint

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen at rice warmer- observed spoon inside container of standing water 80°F.