GOOD HOMES CHINESE REST

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 over beef . Moved beef above chicken. Corrected On-Site

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

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Have Quaternary strips for chlorine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole around pipes over hot water heater. Repeat Violation

Basic - Drain cover(s) missing. Mop sink. Added cover. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line. Staff removed. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Removed phone. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook

Basic - Floor soiled/has accumulation of debris. Under equipment on cook line.

Basic - Ice buildup in reach-in freezer. Located on cook line.

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

Basic - Reuse of single-service or single-use articles. #10 cans for tomato sauce holding various types of meat. Reuse of single use gloves. Gloves held in side of pan with food in the prep table. Staff removed the items. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. Cooler on cook line. Management cleaned it out. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water. Placed in walk-in cooler. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over cooked pork in the walk in cooler. Management moved peppers. Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Management placed in bucket. Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Anager renewed license. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Shelves in walk-in cooler.

Basic - Ceiling tile missing. Over walk in cooler. Repeat Violation

Basic - Clean, single-use gloves not handled in a sanitary manner. Worn Single use gloves stored in food located on cook-line. Staff removed gloves. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cups stored above make table on the cook line. Manager removed cups. Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. Behind equipment on cook line and in dish area.

Basic - Food stored on floor. Case of oil located under wok. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On cart. Manager removed. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves over cook line Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Single-service articles stored on a soiled surface. Togo boxes over cook line.

Basic - Stored food not covered. Chicken wings stored on sheet trays located in reach in freezer.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over beef in walk in cooler.

High Priority - Toxic substance/chemical improperly stored. Pesticide stored on cook line. Manager removed. Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. 3 reach in freezer.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on the cook line. Manager filled towels. Corrected On-Site

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

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

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer Sides of equipment on cook line.

Basic - Ceiling tile missing. Over cook line. Over walk in cooler Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. 2024 displayed

Basic - Cutting board has cut marks and is no longer cleanable. Medium white

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water on cook line. Manager removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on the cook line.

Basic - Food stored on floor. Oil Nouns and egg roll shells. Manager picked them up. Repeat Violation

Basic - Food-contact surface not smooth and easily cleanable. Lower prep tables with rust.

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

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

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

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Fried noodles on service counter. Educated manager and he removed the noodles. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler. Lower shelves of prep table. Fan next to walk in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Make table on cook line. Shelves in walk in cooler Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. .

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Added to running water. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Blower on top of rice. Manager removed blower. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter on the cook line

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel lining pan of chicken in make table. Manager discarded chicken. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice (102F - Hot Holding). Less than 4 hours. Manager took to reheat. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pork frozen and thawed in make table.

Intermediate - Records/documents for required employee training do not contain all of the required information. Missing trainer information. Manager added. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar. Manager removed bowl. Corrected On-Site

Basic - Hole in or other damage to wall. At mop sink

Basic - Hood filter missing from automatic fire suppression/exhaust system. Replaced filters. Corrected On-Site

Basic - Ice buildup in reach-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Hanging from cart on cook line. Cook removed tongs. Corrected On-Site Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom of prep table.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Make table on cook line.

Basic - Stored food not covered. Wonton in reach in freezer.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Manager added to running water. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees bottled water on table next to cutting board. Manager removed. Corrected On-Site

Basic - Food stored on floor. Cases of chicken in kitchen. Staff placed the boxes on the table. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Manager placed in bucket. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table. Manager removed Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On cart. Manager removed Corrected On-Site Repeat Violation

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

High Priority - - From initial inspection : 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. Chicken wings. Manager added time mark Corrected On-Site - From follow-up inspection 2023-08-23: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Equipment throughout kitchen - From follow-up inspection 2023-08-23: Time Extended

Basic - - From initial inspection : Basic - Drain cover(s) missing. Mop sink - From follow-up inspection 2023-08-23: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Near mop sink. Staff cleaned Corrected On-Site - From follow-up inspection 2023-08-23: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On cook line. Manager removed Corrected On-Site - From follow-up inspection 2023-08-23: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. Dish area - From follow-up inspection 2023-08-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Under prep table on cook line. - From follow-up inspection 2023-08-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.. 1. Fan cover in walk-in cooler 2. Counter tops - From follow-up inspection 2023-08-23: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2023-08-23: Time Extended

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 operator with form.. Corrected On-Site

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 operator with form. Form must be filled out by each individual employee and kept on file in facility. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Bulk containers rice and flour. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Cardboard in the bottom of cooked chicken Operator removed cardboard. Corrected On-Site Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Current Hotel and Restaurant license not displayed. License are current active.

Basic - Equipment and utensils not properly air-dried - wet nesting. Bowls on clean storage rack.

Basic - Food stored on floor. Peeled onions on floor in walk in cooler. Corrected On-Site

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table. 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. Flour container.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Noodle chips on front counter.

Basic - Reuse of single-service or single-use articles. Boxes reused door noodle chips.

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

Basic - Wiping cloth sanitizing solution stored on the floor.

Basic - Cardboard used to line food-contact shelves. Card used to cover carrots and mushrooms. Repeat Violation

Basic - Ceiling tile missing. Above walk in cooler. Repeat Violation

Basic - Equipment in poor repair. Gasket torn on reach in cooler on make table.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Chest freezer in ware wash area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0ppm retested at 50ppm Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. In walk-in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roast pork (45F - Cold Holding) on make table in kitchen. Operator states out less than 1 hour. Advised to place in freezer for rapid cooling Corrective Action Taken

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. Chicken wings at fryer. Operator marked with correct time Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At dish

Basic - Ceiling tile missing. Over walk-in cooler

Basic - Food stored on floor. Buckets of sauce in kitchen

Basic - Ice buildup in reach-in freezer and chest freezers

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Chest freezer near three compartment sink, exterior also very rusted

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cookline Repeat Violation

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. Chicken above beef on sheet trays reach in stand up freezer. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in back of kitchen. Corrected On-Site

Basic - Food stored on floor. Bowl of chicken and container of peeled onions on floor in walk in cooler.

Basic - Grease receptacle lid open, broken, or missing. Open. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Two stand up reach on freezers, one in ware wash area and one in front of kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of all bulk containers food debris.

Basic - Open dumpster lid. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Kitchen back exit door.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line.