LETS EAT

Intermediate - Handwash sink used for purposes other than handwashing. Observed pots stored in hand wash sink in dishwash area. Operator removed pots. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in dishwash area.

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

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

Basic - Floor soiled/has accumulation of debris/grease underneath cooking equipment.

Basic - Food not stored at least 6 inches off of the floor. Observed container of raw chicken stored on floor. Operator placed chicken off floor. Corrected On-Site

Basic - Food stored on floor. Observed bag of cabbage and bad of carrots stored on floor in walk in cooler. Educated operator on importance of storing food off of floor. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs. Repeat Violation

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

Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen raw chicken thawing at room temperature.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked chicken in reachin cooler across from oven Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by three compartment sink

Basic - Bowl or other container with no handle used to dispense food, in sauce bin under rice cooker

Basic - Cardboard used to line food-contact shelves.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Knife between wall and three compartment sink

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

Basic - Employee preparing food in customer section of dining area.

Basic - Food stored on floor in walkin cooler and walkin freezer

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

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

High Priority - Nonfood-grade bags used in direct contact with food in walkin freezer

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/20 Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked food in walkin cooler and raw chicken over sauces in walkin cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab rangoon 50°F, product moved to bottom of cooler for cooling and cold holding Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by mop bucket Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Clean utensils stored between equipment and wall. Knife between prep tables Corrected On-Site

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

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in room temperature water Corrected On-Site

Basic - Reuse of single-service or single-use articles. Bags of seasoning reused as drain paper in direct contact with food

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