CANTON LEE

High Priority - - From initial inspection : High Priority - Metal stem-type thermometer soiled. - From follow-up inspection 2026-05-22: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards at kitchen area with deep marks and not easily cleaned. Warning - From follow-up inspection 2026-05-22: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear exit. Warning - From follow-up inspection 2026-05-22: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed plastic container at kitchen area, storing cornstarch with a soiled lid. Observed gaskets at cook line soiled with food debris. Observed carbon buildup at stove at cook line. Warning - From follow-up inspection 2026-05-22: Time Extended

Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Warning - From follow-up inspection 2026-05-22: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. - From follow-up inspection 2026-05-22: Time Extended

High Priority - Food placed in soiled container/equipment. Observed the container of chicken soiled located in the walk in cooler. Observe the rice cooker heavily soiled, located in the cook line.

High Priority - 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. Observed chicken stored above the pork in the walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the pasta (59F - Cold Holding) and the dumplings (47F - ColdHolding ) inside the reach in cooler across the stove. As per operator, less than two hours.

High Priority - Toxic substance/chemical improperly stored. Observed cleaning chemicals stored on the floor under 3 compartment sink. Corrected On-Site

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Operator did not have the knowledge of how to calibrate a thermometer. Operator was explained how to calibrate properly.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the ice machine and the ice scoop soiled with mold like substance, located near the kitchen entrance. Observed the rice cookers soiled located near the cook line. Also observed dirty preparation table and soiled dish-ware/utensils being stored next to hand wash sink.

Intermediate - Observed a broken probe thermometer provided to measure temperature of food products.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal water bottles stored on a shelf above prep table. Operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal water bottles stored on a shelf above prep table. Corrected On-Site

Basic - Equipment in poor repair. Observed door gasket in disrepair located in reach in cooler across of cook line. Also observed the door gasket in disrepair for the walk in cooler and the walk in freezer.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice utensil standing water at 84 F. Operator changed water. Water reached 165 F. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler soiled located before the kitchen entrance. Observed soiled door gasket of reach in cooler in prep area. Observed soiled hood above stove. Observed the bottom of reach in freezer soiled with food debris. Repeat Violation

Basic - Stored food not covered. Observed wontons not protected in the reach in freezer. Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. Observed old unused equipment in the dining area, and also in the area before the kitchen entrance. 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. Provided operator with clean up procedures Corrected On-Site

Basic - Cardboard box used as garbage container.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean pans stored in dirty shelf.

Basic - Food stored on floor. Observed containers of soy sauce stored in the kitchen area floor Repeat Violation

Basic - Hole in or other damage to wall. Observed hole on wall by coolers area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in cracks on top of the three compartment sink. Operator removed knives. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on top of prep table soiled.

Basic - Storage area not maintained clean and organized. Observed storage area with empty boxes.

Basic - Stored food not covered. Observed wonton, vegetables rolls, wonton stored in reach in freezer not covered.

Basic - Unnecessary items/unused equipment on the premises. Observed old unused equipment's, in kitchen area, back area.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken over vegetables stored inside walk in cooler. During the inspection employee removed items and placed them correctly. Corrected On-Site

Basic - Food stored on floor. Observed 2 plastic buckets with soy sauce stored on the floor. During the inspection employee removed them and placed correctly. Corrected On-Site

Basic - Reach-in cooler interior have accumulation of soil residues, located at cooking line.

Basic - Walk-in freezer shelves with rust that has pitted the surface.

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Salt container in the cook line soiled with grease, food debris, Reach-in cooler gasket soiled, cooler located in front of the fryers. Exterior of the microwave soiled. Underneath Preparation table located in the cook line. Warning - From follow-up inspection 2024-03-13: Salt container in the cook line soiled with grease, food debris, Reach-in cooler gasket soiled, cooler located in front of the fryers. Exterior of the microwave soiled. Underneath Preparation table located in the cook line. Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw bacon stored over cooked meats at reach in freezer. Observed raw pork stored over noodles at walk in freezer. Operator was informed that needed to rearrange products.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over raw chicken. Observed raw chicken stored over vegetables. Operator was informed that needed to rearrange products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork and cooked chicken with no date marking. As per operator from prior day.

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

Basic - Food stored on floor. Observed 2 soy sauce containers on the floor under preparation table.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 8 knives stored between of equipment. Operator removed to container. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 77F. Operator discarded water. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled with old food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave soiled. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed outside walk in cooler.

High Priority - Nonfood-grade bags used in direct contact with food. Observed vegetables and some foods stored in non food grade bags. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cuttings boards soiled in prep area.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed bottom of prep tables rusted. Repeat Violation

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

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation not wearing a hair restraint

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed an air gap at exit back door. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Wood food-contact surface not properly sealed. Observed wood cabinets of wood not properly sealed in kitchen area. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed food prepared and stored in walk in cooler not labeled.

High Priority - Nonfood-grade bags used in direct contact with food. Observed non food graded bags being used to store food in reach in coolers and walk in cooler and walk in freezer. Manager had them removed. Corrected On-Site

High Priority - 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. Observed raw beef over cooked pastries in reach in freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boeards soiled, in grill area.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed the bottom of prep tables rusted in kitchen area.

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

Basic - Employee preparing food in customer section of dining area. Observed dim sum been prepared in dining room area. Manager moved all food preparation to the kitchen. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed an air gap in screed door at exit door. Repeat Violation

Basic - Food stored on floor. Observed case of oil stored on floor. Manager had it picked up from floor. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside microwave soiled in grill area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in coolers.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink in cooler. Manager removed the drink. Corrected On-Site

Basic - Stored food not covered. Observed a container with cooked shrimp not covered in the walk in cooler.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wood food-contact surface not properly sealed. Observed wood framed racks not properly sealed in kitchen area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers with cooked pork, cooked breaded chicken and egg rolls, prepared the day before according to cook. No date labeled. Manager labeled food containers. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Food stored on floor. Observed cooking oil containers stored on the floor. Repeat Violation

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

Basic - Food stored on floor. Observed beverages on floor in front area.

Basic - Open dumpster lid.

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go boxes not inverted in preparation table.

Basic - Stored food not covered. Observed ready to eat plantains not covered in walk-in cooler.

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