KANG'S GARDEN

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rub shirt on face than began food preparation. No hand washing

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Touching rice with bare hand putting it into a pan.

High Priority - Nonfood-grade bags used in direct contact with food. White Togo carry out back stored with cook pork reach in cooler by register area employee removed from bag Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Togo Menus layered in a wax box holding egg rolls reach in cooler by register.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above soy sauce buckets walk in cooler

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs 79F stored on shelf of reach in cooler.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee soda can inside a hotel pan with cook broccoli inside directly touching the broccoli. Employee discarded broccoli and soda can Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand washing sinks. Corrected On-Site

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside a hotel pan with broccoli inside. Employee discarded Corrective Action Taken

Basic - Stored food not covered. Buckets of sauce in walk in cooler not covered

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from back door and carried in a bag than went and. Began food preparation

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching rice with bare hand placing into bowl. Discussed with manager employee placed on gloves

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Egg rolls inside cardboard box reach in cooler cooks line employee removed egg rolls from box into hotel pan Corrected On-Site

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. Raw shell eggs over produce reach in cooler make top table cooks line employee removed to proper storage Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over buckets of ready to eat foods walk in cooler..

Intermediate - Handwash sink used for purposes other than handwashing. Scoop stored inside hand washing sink by mop sink.

Intermediate - No soap provided at handwash sink. Hand washing sink by mop sink.

Basic - Food stored on floor. Soy sauce buckets on floor by hand washing sink. Bagged onions on floor in white container by walk In cooler.

High Priority - Container of medicine improperly stored. Advil stored on shelf above bags of rice on storage shelf adjacent to back door. Employee removed. Corrected On-Site

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Location only has 101 Regular bleach that is used to washing laundry. Operator purchased approved sanitizer from store. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over sauce in walk-in cooler. Corrected On-Site 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 pasta and pork not date marked in walk-in cooler.

Basic - Cardboard used to line food-contact shelves. Card board used to line reachin freezer located across from 3-compartment sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep counter on cookline. Employee moved to front registers. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. 2 cases of oil and a container of sauce stored on floor on cookline. Employee placed on shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up inside 2-door Hoshizaki freezer adjacent to 3-compartment sink.

Basic - Wet mop not stored in a manner to allow the mop to dry. Stored in mop bucket at mop sink. Employee inverted. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on prep table on cookline. Employee placed in sanitizer bucket. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed on floor adjacent to front registers. Employee placed on shelf. Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over multiple sauce buckets in walk-in cooler. Raw beef stored behind shredded roast pork in reach-in cooler. Operator rearranged items to prevent cross contamination. Corrective Action Taken Warning - From follow-up inspection 2024-09-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Roasted pork, cooked chicken and various cooked food in walk-in cooler. Warning - From follow-up inspection 2024-09-20: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. A plastic container with no handle used as rice scoop in rice bin. Warning - From follow-up inspection 2024-09-20: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Walk-in cooler door gaskets and sweeper torn. Warning - From follow-up inspection 2024-09-20: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of grease. Under cooking range and oven at cook line. Warning - From follow-up inspection 2024-09-20: Time Extended