CHINA WOK

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freeze not all products commercially packaged. Raw chicken with raw veggies in chest freezer. Operator removed. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200 ppm. Manager charged water. Recheck 50 ppm

Basic - Cutting board has cut marks and is no longer cleanable. Long white cutting board on prep table..

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees water bottle above prep table. Operator removed. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor behind white freezer and cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket at cook line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezers at front counter and back kitchen area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per manager less than 4 hours. Manager placed in freezer for quick chill. Shrimp (50F - Cold Holding) Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board at prep table soiled.

Basic - Bowl or other container with no handle used to dispense food. In flour container. Operator 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. Water bottle over flour on dry storage rack. Operator removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dishrack

Basic - Floor soiled/has accumulation of debris. Floor at cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezer in the 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. In baking power container

Basic - Light not functioning. One bulb at cook line

Basic - Water leaking from pipe and/or faucet/handle. Faucet at three compartment sink

High Priority - Dented can present. Corn on storage rack.Operator discarded. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw shell eggs stored next to raw chicken in walk in cooler. Corrected On-Site Repeat Violation

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

Intermediate - Handwash sink used for purposes other than handwashing. Pot in handwash sink. Corrected On-Site

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.Cooked pork in walk in freezer.

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

Basic - Employee beverage container on a food preparation table . Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor.Broccoli in walk in cooler and sauces in kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Filters under hood suppression system. Vents in kitchen are soiled. Repeat Violation

Basic - Single-service articles improperly stored.Carry out platters are on the floor.

Basic - Stored food not covered.Broccoli in walk in cooler.

Basic - Unwashed mushrooms stored over tofu in walk in cooler. Corrected On-Site

High Priority - Nonfood-grade brush - direct contact with food

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Open package of chicken stored pork dumplings in upright freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are soiled throughout the establishment. Interior of rice cooker is soiled.

Intermediate - Handwash sink used for purposes other than handwashing.Lid stored inside handwash sink. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Cooks line. Corrected On-Site Repeat Violation

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.One employee -Lee.Repeat Violation** Repeat Violation

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

Intermediate - Torn packages/bags of food exposing the contents to contamination. Flour in dry storage area.

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

Basic - Bowl or other container with no handle used to dispense food.Flour in kitchen. Corrected On-Site

Basic - Dry storage shelves with rust that has pitted the surface.

Basic - Food stored on floor.Prepped vegetables in walk in cooler.

Basic - Light not functioning.Two bulbs under the hood suppression system.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters under hood suppression system have grease build up. Vents are soiled in the front line area.Side of walk in cooler door is soiled.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.White upright reach in freezer.

Basic - Spaces in ceiling at back line area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shrimp stored next to open package of crab Rangoon in reach in cooler.

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 dumplings stored over pork in walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Shell eggs held at room temperature.Advised operator to place ice at the bottom of the container. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored.Chemical stored next to clean utensils under prep table. 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 a copy. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing.Scrub is inside handwash sink. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Cooks line. Corrected On-Site Repeat Violation

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 a copy.

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

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

Basic - Food stored on floor.Cabbage in walk in cooler. Repeat Violation

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. Reach in freezer gaskets are soiled. Hood filters under hood suppression system are heavily soiled. Grease build up inside fryer cabinets.

Basic - Onions not covered in walk in cooler.

Basic - Snap peas not washed prior to preparation.

Basic - Unwashed mushroom stored with ready-to-eat tofu in walk in cooler. Corrected On-Site

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Chicken on a sheet pan stored over cooked vegetables. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Unwashed mushrooms stored over fish in walk in cooler. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Rag in sink. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line. Corrected On-Site Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Boxes of broccoli not 6 inches off the ground in walk in cooler.

Basic - Food stored on floor. Oil on cook line Repeat Violation

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

Basic - Light not functioning. In hood system.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with grease. Exterior of microwave on cook line soiled with food debris.

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

Basic - Single-service articles not stored inverted or protected from contamination. On cook line. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk containers of flour and corn starch. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Utensils in hand washing sink by triple sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink by triple sink. Corrected On-Site

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

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

Basic - In-use wet wiping cloth/towel used under cutting board. On prep table. Repeat Violation

Basic - Stored food not covered. Open cans uncovered in lowboy cooler.

High Priority - Employee washed hands with no soap. Employee rinsed hands in triple sink without soap before handling food.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over cream cheese in upright freezer, not commercially packaged. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sliced vegetables in walk in cooler. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands in triple sink without soap before handling food.

Basic - Equipment in poor repair. Torn gasket walk in cooler door.

Basic - Ice buildup in reach-in freezer. Ice buildup in chest freezer.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket walk in cooler door, also lowboy coolers.

Basic - Working containers of food removed from original container not identified by common name. Bulk flour not labeled. Corrected On-Site