YI-WONG CHINESE REST

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed plastic container with 10 shell eggs on table ambient temperature, according to cook placed out 90 minutes ago. Cook placed shell eggs inside reach in cooler for proper storage. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on top of reach in cooler, bean sprouts (46F - Cold Holding) placed 40 minutes ago, Cook placed bean sprouts on bottom part inside reach in cooler for proper storage. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose next to water heater no vacuum breaker.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed door handles walk in cooler and freezer soiled. Repeat Violation

Basic - Food stored on floor. Observed inside walk in freezer, raw beef stored on the floor. Operator stored raw beef six inches above the floor. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside walk white chest freezer. Repeat Violation

Basic - Reuse of single-service or single-use articles. Observed reused chicken cardboard boxes, inside walk in cooler and kitchen .

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Operator replaced soiled towels with clean ones. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops stored over spring rolls inside reach in freezer at kitchen entrance. Operator properly arranged by cooking temperatures. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at ambient temperature under steam table at kitchen. As per operator for more than 4 hrs. Operator discarded the eggs. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at ambient temperature under steam table at kitchen. As per operator for more than 4 hrs. Operator discarded the eggs. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed brown rice (104F - Cold Holding) on prep cart at cook line. As per operator for more than 4 hrs. Operator discarded the rice. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed brown rice (104F - Cold Holding) on prep cart at cook line. As per operator for more than 4 hrs. Operator discarded the rice. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (73F - Cold Holding); shredded cabbage (78F - Cold Holding) on prep table across cook line. As per operator for approximately 2 hrs. Operator placed inside reach in cooler for rapid cooling. Corrective Action Taken Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food inside walk in cooler not properly identified. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside chest freezer at storage area.

Basic - Stored food not covered. Observed chicken wings, egg rolls, breaded chicken not covered stored inside white chest freezer next to kitchen entrance. Operator covered the products. Corrected On-Site Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at kitchen area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pork stored over raw spring rolls inside reach in freezer.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed eggs stored at ambient temperature on table across cook line. As per employee for approximately 2 hrs. Employee placed eggs inside reach in cooler for rapid cooling. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (60F - Cold Holding), cookedpasta (90F - Cold Holding) on prep table across cook line. As per employee for approximately 2 hrs. Employee placed products inside reach in cooler for rapid cooling. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Observed at men's room.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ribs inside walk in cooler without date mark. As per employee for 2 days.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food not properly segregated inside chest freezer at storage area.

Basic - Stored food not covered. Observed cooked crab rangoons not covered inside reach in cooler.

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 shell eggs on top of cut onions inside reach in cooler across cook line. Employee placed eggs under onions. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked rice (50F - Cold Holding) on table next to cook line. Employee placed inside walk in cooler for rapid cooling. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled with black mold like substance on steam table.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen hand sink. Employee provided the paper towels. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed walk in freezer door handle with soil residue on equipment door handles.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on shelve over steam table. Employee removed the phone. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside white chest freezer at storage area.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled next to kitchen entrance.

Basic - Open dumpster lid. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen area.

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line and steam table. Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed in kitchen area. As per Manager less than 1 hour. Employee moved to reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken wings (112F - Hot Holding); spring rolls (123F - Hot Holding) at cook line, as per Manager approximately 1.5 hours, Manager reheating food during inspection. Corrected On-Site 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 form during inspection.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in both bathroom. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed in flour container next to walk in cooler entrance. Also inside crispy chicken container, Manager removed during inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at preparation area.

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

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp (frozen) at preparation area, Manager moved to walk in cooler. Corrected On-Site Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen. Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked pork in reach in cooler, Manager store properly. Corrected On-Site

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 form during inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.

Basic - Bowl or other container with no handle used to dispense food. Observed in sugar container. Manager removed during inspection. Corrected On-Site

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

Basic - Ice buildup in reach-in freezer in white chest unit in kitchen area.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

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

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in kitchen area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp (frozen) inside 3 compartment sink. Manager turned on water. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in table in kitchen area.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.

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 while preparing fried rice.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (69F - Cold Holding). As per operator food was there approximately 2 hours. Operator moved to walk in cooler at the time of the inspection. Also pool eggs (54F - Cold Holding) in reach in cooler next to steam table.As per operator food was there more than four hours. Operator discarded during inspection.Corrective Action Taken 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 cooked rice (129F - Hot Holding) stored on prep table next to steam table. As per operator food was there approximately 2 hours. Operator moved rice to walk in cooler at the time of the inspection. Corrective Action Taken

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on both bathrooms.

Basic - Food stored on floor. Observed cooking oil container stored on floor in kitchen area. Employee rearranged properly during inspection. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken raw chicken (69F - Cold Holding) in prep table approximately 2 hours. Employee moved to walk in cooler during inspection. Corrective Action Taken

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout the kitchen.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the kitchen.

Basic - Working containers of food removed from original container not identified by common name. Observed salt,sugar and msg not labeled with common name in cook line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed fried crab wonton cooked on 12/15/21 stored inside the refrigerator with no date marking.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site

Basic - Food stored on floor. Observed fried wonton stored on the floor in the prep area. The operator removed the item. Also sauces stored on the floor in the kitchen area and shrimps stored on the floor in the walk in cooler. Repeat Violation

Basic - Ice buildup in reach-in freezer. Observed at the white chest freezer. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken (frozen) thawing in room temperature at the three compartment sink. The operator turned on the running water. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen.

Basic - Equipment in poor repair. Reach in freezer lid.

Basic - Food stored on floor. Observed plastic containers with Duck sauce located in kitchen area. Operator stored properly. Corrected On-Site

Basic - Hole in or other damage to wall. Bathroom.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Standing water inside reach in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plastic containers near walk in cooler.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers located cook line area. Observed operator stored properly. Corrected On-Site

Basic - Utensils in poor condition. Observed plastic container lid crack near walk in cooler. Operator discarded the lid at time of inspection.