KANGS GARDEN CHINESE

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed entered kitchen from restroom, then engaged to work with food on cook line. Discussed proper handwash procedures with operator.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw shrimp stored over sauces in walk-in cooler. Raw animal food stored over or with unwashed produce. Raw chicken stored over whole celeries in walk-in cooler. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked noodle, cooked chicken and various food items in walk-in cooler. 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. Repeat Violation

Intermediate - No soap provided at handwash sink. Handwash sink on cook line. Provided. Corrected On-Site

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored over food to be served to the public in walk-in cooler. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over multiple ready to eat sauces in walk-in cooler. Raw animal food stored over or with unwashed produce. Raw shrimp stored over unwashed produce in walk-in cooler. Operator moved shrimp to proper storage location. 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. Raw ground pork stored over cooked chicken in reach-in freezer.

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 - Handwash sink used for purposes other than handwashing. A Ladle, a bottle of soap and a container stored in handwash sink at kitchen. Operator removed items. 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. Cooked chicken, cooked noodle and various cooked/prepped food items in walk-in cooler.

Basic - Bowl or other container with no handle used to dispense food. In sugar and flour bins. Operator removed. Corrected On-Site

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler.

Basic - Floor tiles missing and/or in disrepair. Observed a large hole on floor under three compartment sink. Operator stated that digging was required to repair water pipe, and floor will be required by next week.

Basic - Food stored on floor. Cooking oil stored on floor at cook line. Removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease.

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

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