Aug 31, 2021
Routine - Food
Inspection Completed - No Further Action
14-31-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed raw frozen fish and other frozen foods stored directly inside thank you carry out bag.
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Oven -Chicken(119°F - Hot Holding), observed chicken holding inside oven.
22-02-4
Intermediate - Food-contact surface soiled with food debris. Observed interior of rice cooked soiled with build up of old food debri.
31A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed chair blocking hand sink,. Operator removed. Corrected On-Site
02C-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked noodles and ribs cooked on previous days not date marked.
14-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle used as a scoop stored inside container of soy sauce and sugar. Operator removed. Corrected On-Site
08B-47-4
Basic - Food not stored at least 6 inches off of the floor. Observed sauces stored on floor inside walk in cooler.
10-17-4
Basic - In-use knife/knives stored in cracks between pieces of equipment, near 3 compartment sink. Operator removed. Corrected On-Site
10-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed water from container. Corrected On-Site
21-04-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel was removed and replaced with a plastic mat. Corrected On-Site
23-03-4
Basic - Nonfood-contact surface soiled with food debris/dirt. Observed shelves inside walk in cooler soiled. Observed air curtains inside walk in cooler soiled. Observed door on walk in cooler soiled. Hood soiled.