FORTUNER CHINESE RESTAURANT

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. Cut cabbage in pan at end of cookline missing time marking. Manager stated the cut cabbage was placed at cookline 30 minutes prior and added proper time mark. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior walls of ice machine soiled with lime-like substance.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Absorbent and porous acoustic ceiling tiles in-use throughout kitchen.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Knives in storage area on prep table stored against metal plate soiled with food debris. Employee stated they would clean it tonight and sanitize the knives before using them again.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal shrimp stored above bin containing cut onions inside walk-in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Gaskets of reach-in freezer in back of kitchen soiled with mold-like substance. 2. Tops of lids of storage bins at cookline soiled with grease.

Basic - Time/temperature control for safety food thawed in an improper manner. Pan containing frozen pork being thawed at room temperature on prep table in kitchen. Manager moved the pork to the walk-in cooler to continue thawing. Corrected On-Site

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. 0ppm. Operator changed sanitizer bucket and primed machine. 100ppm. Corrected On-Site

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. Emailed form to operator

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler including cooked meats

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles in kitchen area

Basic - Nonfood-contact surface soiled. Sides of kitchen equipment Repeat Violation

Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Duct tape on table, and holding gasket together. Warning - From follow-up inspection 2023-05-04: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment in kitchen Warning - From follow-up inspection 2023-05-04: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Coolers in kitchen Warning - From follow-up inspection 2023-05-04: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over diced onions in walk in cooler. Operator corrected storage shelves. Corrected On-Site

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 - 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.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles in kitchen area.

Basic - Floor soiled/has accumulation of debris. Under cook line area Repeat Violation

Basic - Ice buildup in reach-in freezer in prep area. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 78F. Operator moved utensils to be washed. Corrective Action Taken Repeat Violation

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Paper to go bags used in contact with food to absorb excess oil next to deep fryers. Repeat Violation Warning - From follow-up inspection 2022-08-23: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor soiled underneath kitchen equipment. Acoustic ceiling tiles in kitchen and dining room area soiled. Warning - From follow-up inspection 2022-08-23: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Vertical reach in freezer next to 3 compartment sink Repeat Violation Warning - From follow-up inspection 2022-08-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled Warning - From follow-up inspection 2022-08-23: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Food stored in thank you bags,

Basic - Ice buildup in reach-in freezer.

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

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