NIHAO

Intermediate - No soap provided at handwash sink.

Basic - Standing water in bottom of pan in walk-in cooler.

Basic - Stored food not covered. Buckets of food in walkin.

High Priority - Container of medicine improperly stored. NyQuil on cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Rice pot lid on sink, operator removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gap between wok and fryers has buildup of food debris.

High Priority - Non-food grade paper/paper towel used as liner for food container. Old egg crates stored on cabbage.

Intermediate - Handwash sink used for purposes other than handwashing. Storing lid. Lid removed. Corrected On-Site

Intermediate - No soap provided at handwash sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks stored in prep table. Properly stored during inspection. Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat cooked fried pork in deep freezer. Operator corrected rotation of food. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board heavily soiled.

Intermediate - Handwash sink used for purposes other than handwashing as evidence of debris in drain.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- dark fried chicken 72F, white fried chicken 75F (2:03-4:03).

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

Basic - Cloth used as a food-contact surface on cutting board at make table.

Basic - Cutting board has cut marks and is no longer cleanable.

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

Basic - Multiple Soiled dry wiping cloths in use at cook top and through out kitchen. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. Provided sign for operator to hang. Corrective Action Taken

Basic - Stored food not covered. Egg rolls stored in door of upright freezer uncovered. Cooked chicken wings stored in can in reach in cooler not covered. Cut lettuce 40F, cabbage and mushrooms stored in walk in cooler uncovered. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing- raw chicken 37F in prep sink no running water. Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Egg rolls. Marked during inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked with lid from rice cooker. Properly stored during inspection. 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.

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

Basic - Food stored in a prohibited area. Employee water bottle stored in cut broccoli on cook line.

Basic - Soiled dry wiping cloth in use.

High Priority - Raw animal food stored over ready-to-eat food. Chicken over cut cabbage.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Chicken and egg rolls marked during inspection.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by pan lid. Properly stored during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Stored food not covered. Cut cabbage in walk-in cooler.

Basic - Working containers of food removed from original container not identified by common name. Flour.

High Priority - Container of medicine improperly stored. Bottle of vitamins on food service counter.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Time mark with improper time.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep table at end of cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Storing can.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rice cooker stand.

Basic - Standing water or very slow draining water in handwash sink.

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

High Priority - Container of medicine improperly stored. Bottle of pills on cook line. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over cut cabbage in walk-in. Properly stored during inspection. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Items stored in sink. Items removed. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Cooking oil.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.