BAMBOO WOK

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

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided forms and educated operator. Corrective Action Taken

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

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers

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

Basic - Light not functioning. Cook line

Basic - Walk-in cooler shelves have accumulation of soil residues.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Basic - Bathroom door left open other than during cleaning or maintenance./ operator closed door. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ drink on top of make table. Operator removed the drink Corrected On-Site

Basic - Stored food not covered./ chicken in freezer.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands./ cook was in back room and returned to make an order. Manager educated and he washed hands. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food./ operator using time plan on a chart with no written plane. Plan was provided on previous inspection. I assisted operator with filling out the form.

Basic - Stored food not covered./ vegetable egg rolls in reach in freezer. Manager covered. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses./ on wok area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./ Observed chicken cooked from 3 hours ago at 2:30 (80°F - Hot Holding); second temp at 3:16 44°. broccoli cooked from 3hours ago at 2:30 (79°F - Hot Holding) second temp at 3:16 45°. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./ Observed on the inside of reach-in cooler.