CHOP SUEY

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored behind cooked noodles in lowboy across cook line.

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 and the time removed from temperature control cannot be determined. See stop sale. Observed fried rice under written plan; no time mark. As per operator, 30 minutes on cook line out of walk in. Inspector had operator label with time. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed bleach stored on same shelf with container of white rice.

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. Observed no form or kit; inspector provided via email.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed on knife magnet.

Basic - Cardboard used to line food-contact shelves. Observed across cook line and next to cook line.

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

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler next to storage racks completely shut off. No TCS foods stored inside.

Basic - Food stored on floor. Observed cases of oil on floor in kitchen. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple freezers.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed across triple sink.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at reach in across cook line.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.

Basic - Reuse of single-service or single-use articles. Observed in walk in cooler; containers of soy sauced reused for cooked meats.

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed in bucket; not in use.

Basic - Working containers of food removed from original container not identified by common name. Observed bowls under rice cookers with sugar and no label. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed pork and chicken stored in the reach in cooler by fryers with no date label. As per operator prepared 5 days ago.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fried rice (68F - Cold Holding) stored outside next to reach in cooler. Operator would like to use TPHC. Form was emailed to operator. For the meantime item was placed into reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken wings (87F - Hot Holding) stored next to fryers for less than 3 hours, as per operator. Item was placed into reach in cooler to cool. Operator would like to use TPHC. Corrective Action Taken

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Observed no bleach in the establishment. Operator went to store to buy. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a metal container with no handle used as a scoop in the rice container and sugar container. Operator removed. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In the kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee frozen food, mixed in with restaurant food in the reach in freezer.

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

Basic - Food stored on floor. Observed rice bags stored on the floor by the storage area, operator stored properly. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice spoon in standing water by rice maker. Operator removed water. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. By the back prep area.

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

Basic - Working containers of food removed from original container not identified by common name. Observed rice container with no name label.