813 CHINESE FOOD

Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2023-10-16: Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Shell eggs stored over unwashed produce in walk in cooler. Corrected On-Site Repeat Violation

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. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in ware washing area blocked by storage shelf. Corrected On-Site Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in ware washing area and in employee bathroom. Corrected On-Site

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. Corrective Action Taken

Intermediate - No soap provided at handwash sink. At all hand sinks in building. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken more than 24 hrs per operator.

Basic - Bowl or other container with no handle used to dispense food. Cup in bulk containers of flour and rice. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. In reach in cooler shelf on cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table.

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

Basic - Food stored on floor. Chicken on walk-in cooler floor, oil and soy sauce stored on floor throughout kitchen.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in cooler and prep table on cook line. Corrected On-Site Repeat Violation

Basic - Reuse of single-service or single-use articles. The box that the raw chicken was received in is being used to stored cooked chicken in the walk in cooler.

Basic - Single-service articles not stored inverted or protected from contamination. All single service containers stored in kitchen. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken in sink in standing water. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. All bulk containers of rice and flour.

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by dry storage shelves in dish area Observed Hand sink next to from registers blocked by a box of peas Warning - From follow-up inspection 2023-02-27: Observed Hand sink next to from registers blocked by a box of peas Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed black mold build up on walkin cooler gasket Warning - From follow-up inspection 2023-02-27: Observed black mold build up on walkin cooler gasket Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Plastic lids for bucket Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef,ch,shrimp,noodles rice Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep shelf,table

Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

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

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by metal cooling racks

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp,chicken,beef,rice,noodles

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Reuse of single-service or single-use articles. Plastic jug for scoop

Basic - Stored food not covered. Cooked meats in walkin in cooler

Basic - Wet mop not stored in a manner to allow the mop to dry.