HAI SAN CHINESE RESTAURANT

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, and shrimp in stand up reach in freezer.

Intermediate - Handwash sink not accessible for employee use at all times. Big containers of cooked rice cooling in front of hand wash sink by cooks line. Operator had employees remove. Boxes stored in front of hand wash sink by 3 compartment sink Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By 3 compartment sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of chicken, egg rolls and pork in walk in cooler, per operator made and held more than 24 hours. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Facility uses Togo plastic containers to scoop food products throughout bowl in rice, sugar, soy sauce, chicken and beef.

Basic - Buildup of food debris/soil residue on equipment door handles. All equipment and reach in equipment soiled throughout facility.

Basic - Floor soiled/has accumulation of debris. Cooks line underneath all equipment

Basic - Food stored on floor. Raw marinated chicken stored on the floor underneath 3 compartment sink. Noodles stored underneath prep table on the floor. Operator removed chicken and noodles from the floor. Corrected On-Site

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

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

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. Hood filters and sides of all cooking equipment on cooks line.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken wings thawing in standing water in 3 compartment sink. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ ppm chlorine. Operator added more water. 100 ppm chlorine Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Prep table shelf

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers chicken, egg rolls and pork in walk in cooler. Per operator made more than 24 hours

Basic - Food stored on floor. Container with dumplings in walk in cooler Soy sauce container at cook line

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice in white chest freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Buildup grease in hood system soiled gaskets reach in cooler at cook line Walk in cooler vents soiled with dust

Basic - Stored food not covered. Chicken and egg rolls in walk in cooler

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing pork at room temperature. Advised operator to turn on water or move to cooler

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over cooked pork, in back reach in freezer. raw chicken over raw beef in back reach in cooler - From follow-up inspection 2025-03-06: Time Extended

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. Operator has time marked but no products mentioned for time marking - From follow-up inspection 2025-03-06: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. gaskets in prep coolers - From follow-up inspection 2025-03-06: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly on cook line. Next unannounced visit. Per Randy H

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

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

Basic - Cardboard used to line nonfood-contact shelves.under prep table

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

Basic - Equipment in poor repair. Torn gasket on chest freezer

Basic - Light not functioning. Dish area

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

Basic - Stored food not covered. Chicken and cabbage in walk-in cooler. Manager covered food. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Tender cash with customer and prepared fried foods without hand wash.

High Priority - Non-food grade paper/paper towel used as liner for food container. Brown paper bag used under cooked chicken

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 and general chicken. Added time mark, less than 4 hours on counter. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Sauce cups in sink next to reach in cooler. Manager removed sauce. Containers of rice in front of sink. Corrected On-Site

Basic - Cardboard used to line food-contact surfaces. Under chicken on shelf in walk-in cooler.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dry storage area

Basic - Employee with no hair restraint while engaging in food preparation. Cooks in kitchen added hat Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Walk-in cooler

Basic - Food not stored at least 6 inches off of the floor. Cases of broccoli on sheet tray in kitchen. Manager picked up. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower and upper shelves on cook line Hood filter in hood

Basic - Single-service articles stored on a soiled surface. To go containers on shelves over cook line.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walk-in cooler

Basic - Working containers of food removed from original container not identified by common name. Large white containers with white substance

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Bottom of prep table in ware wash area. Warning - From follow-up inspection 2023-05-02: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer in ware wash area. Warning - From follow-up inspection 2023-05-02: Time Extended

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cornstarch container. Warning - From follow-up inspection 2023-05-02: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Repeat Violation Warning - From follow-up inspection 2023-05-02: Time Extended

Basic - - From initial inspection : Basic - Screening is not 16-mesh to the inch. Warning - From follow-up inspection 2023-05-02: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen area. Warning - From follow-up inspection 2023-05-02: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Sink on cook line blocked by several containers of cooked food. Corrected On-Site

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

Basic - Cardboard used to line nonfood-contact shelves. Bottom of tables in kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler. Tiles throughout kitchen area.

Basic - Dumpster overflowing garbage.

Basic - Floor soiled/has accumulation of debris. Floor in back storage area old food debris and trash on floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer in back of kitchen.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cornstarch container. Corrected On-Site

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

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

Basic - Outer openings not protected with self-closing doors. Repeat Violation

Basic - Single-service articles improperly stored. Cups on floor in dry storage area.

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

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

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./ fried rice held on the counter to heat for individual orders with no time mark. Manager added time mark. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./ stem thermometer provided to inspector was encrusted with matter and black substance. Manager showed me another he could use. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times./ soy sauce buckets in front of sink. Manager moved. Corrected On-Site Repeat Violation

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

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

Basic - Bowl or other container with no handle used to dispense food. Bowl for rice. Manager changed for a spoon with a handle. Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation./ cooks in kitchen

High Priority - Dented/rusted cans present. See stop sale. 1 #10 can of water chestnuts.

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper bag lining cooked chicken wing bag.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw beef in walk in cooler.

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. Chicken wings, less than 1 hour per operator. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sink in ware wash area blocked completely by boxes. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Sink in ware wash area. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Condiment storage. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Tan cutting board with large hole in middle.

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. Hood and hood filters heavily soiled with grease build up..

Basic - Open dumpster lid. Corrected On-Site

Basic - Outer openings not protected with self-closing doors.

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