CANTON RESTAURANT

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In reach in freezer, build up of ice in direct contact with chicken. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen Flip top; Cooked pork (45F - Cold Holding). Observed pork filled above indicated fill line. Foods not portioned or prepared today, in unit for less than 4hrs. Operator adjusted fill size. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen flip top has build up of food debris and grease.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food items not labeled and stored with customer beverages in single door glass front cooler. Operator removed Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in chest freezer behind front counter.

Basic - Stored food not covered. Raw chicken stored in reach in chest freezer behind front counter not covered. Operator covered corrected on site.

High Priority - Raw animal food not properly separated from ready-to-eat food. Raw beef stored next to cooked pork in Walk In Cooler. Owner removed beef to bottom shelf

Intermediate - Handwash sink not accessible for employee use at all times.

Intermediate - Handwash sink used for purposes other than handwashing. Used to store utensils Owner removed utensils Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Beef being thawed in standing water.

High Priority - Container of medicine improperly stored. Observed medicines stored beside uncovered vegetables at prep table at cook line.

High Priority - Observed Nonfood-grade bags used in direct contact with raw fish in standing freezer at front counter.

High Priority - Observed Pesticide/insecticide labeled for household use only present in establishment.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw unpackaged chicken stored over cooked beef, dumplings Observed raw fish unpackaged stored over cooked beef

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs stored over cooked noodles in reach in cooler at cook line.

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.

Intermediate - Non-pitting surface rust on food-contact equipment in walk in cooler

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked noodles prepared more than 24 hours not labeled

Basic - Buildup of food debris/soil residue on equipment door handles and gaskets at cook line.

Basic - Food stored on floor. Observed sodas. On floor at front counter Observed gallons of oil on floor at front counter area

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of flour and baking powder within a closed container. Operator removed and stored correctly. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface floors under grills soiled with grease, food debris, dirt, slime or dust.

Basic - Observed Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce at cook line. Operator set up chlorine sanitizing solution at cook line 50 ppm. Corrected On-Site

Basic - Observed In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location.

Basic - Observed In-use utensil not stored with handle above the top of time/temperature rice and vegetables at cook line control for safety food and rim of the container.

Basic - Observed Silverware/utensils stored upright with the food-contact surface up at rice station

Basic - Observed Single-service articles not stored inverted or protected from contamination.

Basic - Observed Working containers of rice, baking powder, chicken base removed from original container not identified by common name.

Basic - ObservedReach-in cooler and walk in interior/shelves have accumulation of soil residues.

High Priority - Food placed in soiled container/equipment. Observed rice stored in dirty container at cook line. Observed cabbage stored in dirty container in walk in cooler. Observed bean sprouts stored in dirty molded container on prep shelf in kitchen area. Observed sesame seed, cashews peanuts stored in dirt containers on condiment shelf. Observed sugar stored in dirty container on shelf in kitchen area. Observed. 2 containers of corn starch stored in dirty containers on condiment shelf at cook line. Observed baking powder stored in dirty container on condiment shelf. Observed chicken paste stored in dirty containers in condiment shelf at kitchen area.

High Priority - Nonfood-grade bags used in direct contact with food. Observed non food grade used for all cooked and raw foods in walk in cooler.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed chicken stored in non food grade container in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked pork ribs in walk in cooler. Observed raw chicken stored over cooked wonton, cooked pork, cooked egg rolls in walk in cooler.

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 reach in freezer Observed raw shell eggs over raw beef in reach in freezer located at front counter.

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook line with build up mold with grooves no longer cleanable. Observed reach in shelves with surface rust and mold build up over uncovered food in reach in cooler. Observed walk in coolers with surface rust and build up mold on all shelves . Observed gaskets with heavy mold build up on all reach in coolers.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink located at kitchen area inaccessible with garbage can blocking sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed No paper towels or mechanical hand drying device provided at handwash sink. Located at front counter Operator placed paper towels at sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork ribs, cooked wontons, cooked beef cooked pork, cooked general tsao chicken, cooked sweet sour chicken, cooked pork eggs roll

Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle of alcohol not labeled

Basic - Buildup of food debris/soil residue on equipment door handles. Observed all equipment door handles throughout establishment with Heavy food grease build up.

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

Basic - Food stored on floor. Observed oil gallons, plastic bottled beverages on floor located on floor at front counter and aisle way towards restrooms. Observed oil and sauce stored under wok grill station on floor

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed hoods over grills with heavy grease buildup with grease dripping off hoods

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed reach in freezer with heavy ice build up.

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 touching cabbage on broccoli at cook line. Observed handle touching rive in container stored at cook line. Operator removed and stored correctly Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all condiment shelves, with heavy grease build up.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service items to go containers at cook line not inverted.

Basic - Stored food not covered. Observed raw pork, raw chicken marinated, raw chicken, raw pork all uncovered in walk in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken wings in 3 compartment sink located in kitchen area thawing at room temperature

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

Basic - Working containers of food removed from original container not identified by common name. Observed containers of salt on condiments shelf located in kitchen area not labeled Observed clear bottle of vinegar not labeled in kitchen area. Operator labeled containers Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. At the front counter- Blocked by chair.

Intermediate - Spray bottle containing toxic substance not labeled.

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

Basic - Flip top Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Food not stored at least 6 inches off of the floor. Throughout kitchen- sauces.

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site

Basic - Spring rolls- Stored food not covered.

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

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 and the time removed from temperature control cannot be determined. At the frying station- stored out for 2hours- operator placed time mark on the cooked chicken and egg rolls. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler- cooked egg rolls and chicken- operator placed a date mark on items. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At the front counter- operator labeled the alcohol spray bottle. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Walk in cooler- operator properly stored the container of raw beef. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the kitchen prep station- operator removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of sugar and corn starch.