CHINATOWN WEST

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee began cooking and packing vegetable spring egg rolls no handwash. Coach employee.

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 cracked raw shell eggs and began touching clean containers. Coach employee.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked chicken at walk in cooler. Operator fixed products properly. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink near fryers used to stored clear container with water. Operator removed container. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored inside of cooked white rice. Operator removed bowl. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed container of rice store near handwash sink next to triple sink exposed to splash. Coach operator.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee handling food with no hair restraints.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at white chest reach in freezer in the dining area.

Basic - Stored food not covered. Observed bbq ribs, egg rolls stored at walk in cooler. Repeat Violation

Basic - Water draining onto floor surface. Observed water leaking onto floor at handwash sink near triple sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping stored at preparation tables and cook line. Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed dry wiping cloth used as liner over cut cabbage, in the reach cooler at cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw chicken stored over cooked shrimp. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed a large garbage container stored in front of the hand wash sink located at preparation area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed container lid, plastic gloves, wiping cloth stored inside of the hand wash sink located at preparation area.

Intermediate - Packaged food not labeled as specified by law. Observed containers with sugar, salt in the kitchen not labeled. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee's personal water bottle stored on the preparation plate in the kitchen.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed in the reach in freezer at cook line raw pork use for employees personal consumption not identified or segregated.

Basic - Food not stored at least 6 inches off of the floor. Observed a bucket of soy sauce stored in the kitchen floor.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container in the kitchen in-use scoop handle touching the sugar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of the reach in freezer soiled, unit located across from the employee's bathroom. Observed reach in cooler gasket soiled, unit located at cook line. Repeat Violation

Basic - Reuse of single-service or single-use articles. Observed single service to go containers being reused. Instructed operator to remove all the washed SS containers that were previously used. Operator removed them on site. Corrected On-Site

Basic - Stored food not covered. Observed in the walk in cooler fried chicken wins in a plastic container not covered. Repeat Violation

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

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over cooked egg rolls in reach in cooler. Coached operator on proper separation procedure.

Intermediate - Packaged food not labeled as specified by law. Observed plastic container of salt stored on stove unlabeled.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee pizza box stored on rice cooker at front line in kitchen.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed no seating license but observed 10 seats and 1 table.

Basic - Food stored on floor. Observed bucket of soy sauce stored on floor of walk in cooler. Also observed 3 bags of onions stored on floor in back of kitchen. Coached operator to keep all foods 6 inches off the floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets soiled. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open employee drink in cooler near customer beverages at front counter.

Basic - Stored food not covered. Observed raw chicken stored in walk in freezer uncovered.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on preparation tables throughout cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink was blocked by tray of fried wings, operator removed it. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels replaced it during inspection.Corrected On-Site** Corrected On-Site

Intermediate - Packaged food not labeled as specified by law. Observed Sugar container with no label stored by 3 compartment sink.

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

Basic - Food not stored at least 6 inches off of the floor. Observed bucket of oil not stored at least 6 inches off of the floor by cook line. Employee placed in a rack. Corrected On-Site

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets soiled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grease/residue build up on crispy wonton scoop. Manager sent scoop to dish area for washing. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Oven mits stored in dish station hand wash sink. Garbage can in front of sink. Items moved at time of inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handle area of front counter upright freezer. Handle area of rice cookers. Repeat Violation

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Chest freezer with open bags of bbq ribs and fries in customer area by door.

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by garbage can and empty cans next to three compartment sink. Manager removed the blockage. Corrected On-Site

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

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottles being consumed in prep area.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a spoon and tong stored in 94° F standing water Employee removed utensils and took them to three compartment sink to be washed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in cooler soiled.

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles being used with no labels. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked chicken in walk-in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled at prep station.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by garbage can, by three compartment sink. Manager removed the obstruction. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a can with water stored in hand washing sink, by three compartment sink. Manager removed it. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Observed surface of prep table rusted.

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

Basic - Clean utensils or equipment stored in dining room floor, or mechanical room. Observed disposable utensils stored on floor of dining room area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed car keys above prep area in the kitchen.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp at (40°F) being thawed in a tub with water. Manager drain water and stored shrimp in walk-in cooler. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At grill area and prep area.

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over cooked chicken wings not stored in original container at walk in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cabbage (50 F - Cooling), as per manager prepped for less than 1 hour. Manager mood the product to walking cooler for rapid cool. Corrective Action Taken

Intermediate - Combined ready-to-eat, time/temperature control for safety food held more than 24 hours not date marked according to the date the earliest ready-to-eat time/temperature control for safety ingredient was opened/prepared. Observed dumplings filling not dated in walk in cooler. As per manager for more than 24 hours.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed shrimp thawing in a container with water at three compartment sink. As per manager for less than 1 hour, shrimp (39° F). Manager drain them and placed them in walk in cooler. Corrected On-Site

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Observed probe thermometer not working.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed hand operated can opener rusted and soiled. Below prep table.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked with garbage cans next to three compartment sink. Employee removed the cans. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment Observed racks rusted in walk in cooler.

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. Observed a bottle of water and coffee cup at prep table. Manager removed them. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed plastic bowls inside rice a d metal bowl inside sugar containers. Employee removed the items Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan guards soiled in walk in cooler.

Basic - Soiled dry wiping cloth in use. Observed a soiled towel hanging on the inside of walk in cooler.

Basic - Stored food not covered. Observed cooked spring rolls uncovered in walk in cooler Manager covered them. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed salt and rice containers not labeled by three compartment sink.

Intermediate - Handwash sink not accessible for employee use at all times. By food containers.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.thermometer calibrated with operator. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

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