CHINA WOK

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over cooked pork. -Raw chicken over cabbage in walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sprouts 57f. Less than 4 hours. Operator placed in refrigerator. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Sugar scoop. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. -At rear exit door.

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach-in cooler shelves with rust that has pitted the surface. -Prep cooler.

Basic - Ripped/worn tin foil used as shelf cover. -Under rice cooker.

Basic - Stored food not covered. -Eggrolls in walk in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. -Chicken at room temp.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -Forks at front counter.

High Priority - Dented/rusted cans present. See stop sale. -Ground bean sauce.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw beef over wontons. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -Purple bottle under three compartment sink. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -Above three compartment sink.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front line cooler to right of fryers.

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

Basic - Stored food not covered. -Multiple items in walk in cooler.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Operator added bleach. Rechecked at Chl 50 ppm. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

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 shrimp stored behind onions in make table. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over sauce bucket in walk in cooler. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Noodles 54f. Less than 4 hours. Advised to rapid chill. Operator placed in refrigerator. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. -Spoon stored in rear handsink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Purple bottle in warewash. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above prep cooler. Corrected On-Site

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

Basic - Stored food not covered. -Bulk container of rice. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Operator added bleach, rechecked Chl 50 ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored behind cooked beef. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab Rangoon 59f. Less than 4 hours. Operator rapid chilled. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Meat cuber. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Plastic container in front handsink.

Intermediate - Spray bottle containing toxic substance not labeled. Purple bottle in warewash area. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exit door. Repeat Violation

Basic - Food stored on floor. Cooking oil. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in cooler gaskets by fryers.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cooked pork in walk in cooler. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Operator refilled. Rechecked at Chl 50 ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Canned Oyster sauce and water chestnut are dented on the seam located on the dry storage rack.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack shell eggs for egg foo young then grab a clean spatula handle without washing hands.

High Priority - Employee failed to wash hands before initiating a task working with food. Observed employee touch raw beef then grabbed a clean spatula handle without washing his hands.

High Priority - Nonfood-grade bags used in direct contact with food. Chicken wings located in the walk in cooler without a second barrier is stored in plastic bags.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken wings stored over container of soy sauce. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fresh garlic with oil (70°F - Cold Holding) less than four hours per operator. Operator moved both to walk in cooler for a quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic with oil (70°F - Room temperature ) oil and cooked peppers 86° room temperature less than four hours per operator. Operator moved both items to walk in cooler for quick chill. Corrective Action Taken

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. Gave poster to operator.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by soy sauce bags located next to three compartment sink.

Intermediate - Spray bottle containing toxic substance not labeled located on the front counter.

Basic - Buildup of food debris/soil residue on equipment door handles located on cooks cold holding unit. Reach in cook cooler and walk in cooler gaskets, shelf under steam table, hoods above wok area, and rice makers are soiled.

Basic - Ceiling/ceiling tiles/vents soiled throughout kitchen with accumulated food debris, grease, dust, or mold-like substance.

Basic - Employee bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored with single service items across from cook cold holding unit.

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

Basic - Exterior back kitchen door has a gap at the threshold that opens to the outside.

Basic - Floor throughout kitchen and under equipment are not cleaned when the least amount of food is exposed.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Cracked floor tile in front of cooking area.

Basic - Food stored on floor throughout kitchen and walk in cool. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris located next to reach in freezer in the back prep area.

Basic - No Heimlich maneuver/choking sign posted. Poster was given. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee peeling raw carrots before being washed. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go plates not inverted located on cooks line. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Boxes peppers above open container of sauces in the walk in cooler.

Basic - Wall soiled behind the cook line and back of the kitchen with accumulated grease, food debris, and/or dust.

Basic - Working containers of food removed from original container not identified by common name. Flour, corn starch, and sugar are removed from original packaging and not labeled. Corrected On-Site Repeat Violation