LOTUS GARDEN

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw chicken over ready to eat chili sauce in walk in cooler, operator relocated chicken to proper hierarchy Corrected On-Site

Intermediate - Food-contact surface soiled/stained with food debris, mold-like substance or slime. -cutting boards on cooks line

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink by dish machine blocked my trash can , operator moved trash can Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Of reach in coolers on cooks line

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cooks line next to hot well food items, operator removed and placed in employee location Corrected On-Site

Basic - Food stored on floor. Buckets of soy sauce stored on floor in walk in cooler, operator relocated off floor Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water of 74F by hot well , operator discarded water Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. On prep table in kitchen , operator removed wiping cloth Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Dry storage shelves soiled -dish racks -gaskets of reach in coolers - underneath fryer on cooks line -spray nozzle of three compartment sink

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled behind dish machine

Intermediate - Handwash sink used for purposes other than handwashing. Utensils and cup in handwash sink next to cooks line Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In reach in cooler in cooked beef Repeat Violation

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food stored on floor. Bucket of shrimp in walk in cooler

Basic - Ice buildup in reach-in freezer . Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Cutting board On cooks line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave Exterior of reach in coolers on cooks line Exterior of 3 compartment sink Interior of spray nozzle in 3 compartment sink

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers on cooks line

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken in standing water, operator turned on water in prep sink Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut boards stained throughout kitchen. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food in flour and sugar bins. Repeat Violation

Basic - Equipment in poor repair. Gaskets torn on reach in freezer. Repeat Violation

Basic - Ice buildup in reach-in freezer in reach-in freezer by dry storage area Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout the kitchen soiled Exterior of ice bin soiled. Hood filters soiled Repeat Violation

Basic - Standing water in bottom of reach-in-cooler on cookline.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler: Unwashed mushrooms over cooked egg rolls Unwashed bell peppers over cut cabbage Unwashed ginger over cut vegetables Corrected On-Site Repeat Violation

High Priority - Employee washed hands with cold water. Cook washed with cold water and only scrubbed for 5 seconds.

High Priority - Raw animal food stored in same container as ready-to-eat food. In walk-in cooler-Raw salmon stored with cut onions Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler 1. Raw chicken in over cooked chicken. 2. Raw sweet and sour chicken over cooked egg rolls Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg rolls (51F - Cold Holding) less than 4 hours. Operator place in reach in cooler for temperature recovery. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles soiled Ice machine soiled Tea pitchers stained Cut boards stained throughout kitchen. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times by cookline.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked throughout kitchen.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in kitchen.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food for flour and sugar bins. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee meals in reach in cooler by dry storage area not identified. Operator moved to lower shelf. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone, keys and phone chargers at microwave station Repeat Violation

Basic - Equipment in poor repair. Gaskets torn on reach in freezer Repeat Violation

Basic - Food stored on floor in walk-in cooler and walk-in freezer Repeat Violation

Basic - Ice buildup in reach-in freezer in reach-in freezer by dry storage area Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout the kitchen soiled Hood filters soiled Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler: 1. Unwashed lemons over cooked egg rolls 2. Unwashed vegetables over ready to eat soup 3. Unwashed eggplant stored with cooked egg rolls Corrected On-Site

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator added more chlorine to sanitizer. Sanitizer Bucket (Chlorine 50ppm)

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed cabbage, in walk-in cooler Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. All in walk-in cooler: Raw chicken over sauces Raw beef over sauces Raw pork over cut green peppers Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shelled eggs (71F - Cold Holding) less than 4 hours. cooked fried chicken (53F - Cold Holding) less than 4 hours. Operator placed in walk-in cooler. Corrective Action Taken

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels sink at kitchen entry Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bowl or other container with no handle used to dispense food for flour and sugar bins

Basic - Broccoli not stored at least 6 inches off of the floor in walk-in cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone, keys and phone chargers at microwave station Repeat Violation

Basic - Equipment in poor repair. Gaskets torn on reach in freezer

Basic - Floor soiled/has accumulation of debris under and behind cooking equipment on cookline Repeat Violation

Basic - Food stored on floor in walk-in freezer and oil on floor by dry storage area. Repeat Violation

Basic - Ice buildup in reach-in freezer by dry storage area Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 68F at expo station. Operator discarded water Corrective Action Taken Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board at prep station

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris at expo station Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer soiled Hood filters soiled

Basic - Stored food not covered flour in dry storage area Corrected On-Site

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

High Priority - Container of medicine improperly stored. Bottle of tablets above prep table where egg rolls are being made. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Water bottle on prep table next to egg rolls Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Behind fryer and reach in cooler at cooks line.

Basic - Food stored on floor. Boxes of shrimp on floor in walk in freezer. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer across from three compartment sink.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water 78F at steam table.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by prep table next to ice machine Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers in the kitchen area.

Basic - Reuse of single-service or single-use articles. Reuse of single service can with sauces at cooks line. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach in by cooks line.

Basic - Vending machine exterior soiled. Hood filters at cooks line.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm operator changed bucket. Now 50 ppm

High Priority - Dented can present. Bamboo shoots. See stop sale.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - cook handled wiping cloths and hose, then returned to food prep without changing gloves and washing hands

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Bleach used for wiping cloths is not rated for use as a sanitizer.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - cutting board washed, rinsed, and returned to use without sanitizing

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw scallops over bowl of cooked chicken, walk in freezer Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - pans of raw chicken over pans over raw beef, walk in freezer Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. - can of eggs left off temperature control less than 1 hour, 67F corrective action taken, placed 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. - chicken, 90F, held off temperature control less than 1 hour; corrective action taken, placed in walk in unit to cool

High Priority - Wiping cloth solution exceeds the maximum concentration allowed. Tested over 200 ppm chlorine. Corrected On-Site

Intermediate - Nonfood-grade drill used in food. - paint stick used for sauce

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. - cookline hand sink

Basic - Floor soiled/has accumulation of debris. - below food equipment

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. - bowl of chicken placed under shelf, on double egg flat - boxes in walk in freezer Corrected On-Site

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

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - hood filters - exterior of food buckets - walk in cooler shelves

Basic - Reuse of single-service or single-use articles. - ridged sauce cans reused for spices

Basic - Working containers of food removed from original container not identified by common name. - white buckets in back area, starch, sugar/salt

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly near dry storage.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken on sheet pan over raw beef, in walk in freezer.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by dirty towel basket Corrected On-Site Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Raw individual portioned meats in freezer.

Intermediate - Spray bottle containing toxic substance not labeled. Cleaning spray Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In walk in freezer

Basic - Clean utensils or equipment stored in dirty drawer or rack. Silverware and paddles Corrected On-Site

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

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Hanging over prep sink Repeat Violation

Basic - Food contaminated by phone placed in broccoli container.Advised operator to wash.

Basic - Food stored on floor. Buckets of sauces, and oils. Onions on floor in walk in cooler

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White reach in freezer. Repeat Violation

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

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage racks for oils and salt Fan covers in walk in cooler Gaskets on walk in cooler door Hood filters soiled

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pepper and green onion over tomato sauce .

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cutting raw chicken pulled food from fryer no hand wash. Operator instructed employee on proper procedures for hand washing. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs stored behind cut onions and over diced pork in reach in. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink near walk in cooler blocked by white buckets Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in walk in cooler not marked. Corrected On-Site

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Hanging over three comp sink Repeat Violation

Basic - Ice buildup in white reach-in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter

Basic - Stored food not covered. Food in white reach in freezer not covered. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken directly next to cooked chicken in reach in. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Water pitcher in sink near walk in. Trash can and linen basket blocking sink near dish machine. Corrected On-Site

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. 3 fly tapes soiled hanging over prep area.

Basic - Food stored on floor. Chopped onions on floor. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White reach in freezer.

Basic - In-use tongs stored on equipment door handle between uses. At fryer station Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over cooked chicken

High Priority - Employee washed hands with cold water Manager addressed with the employee. Corrective Action Taken

High Priority - Pesticide-emitting fly bag present in food prep area next to clean utensils by dish washer. Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw pooled eggs over commercially processed peas on the cooks line. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw whole shell eggs and raw chicken breast not separated in the walk in cooler. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without properly washing hands. Manager addressed with employee. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on the sandwich top cooler on the cooks line and white cutting boards in the kitchen. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Squeeze bottles in hand sink by dish machine. Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food. Manager discarded Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Sugar ingredient bin. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public in the double door reach in cooler behind the three compartment sink sink in prep area. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses on the cooks line. 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. Rice bin in the kitchen. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spade and ladle in water 98F Place pan on hot table with fresh water to heat up. Corrective Action Taken Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on the expo side of the line. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Fish heads and chicken in standing water Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses by the soda machine. Corrected On-Site Repeat Violation