ORIENTAL SQUARE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings over canned drinks in white reach-in cooler. Operator moved. Corrected On-Site

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

Basic - Food stored on floor. Case of oil stored on floor of cook line. Operator removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wiping cloths on cook line. Operator removed. Corrected On-Site

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

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink cup on prep table of cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils for rice in water temping 83F. Operator discarded water. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket with wiping cloths stored on floor by triple sink.

Basic - Unnecessary items/unused equipment on the premises. Fryer in back area of kitchen not in use, per operator does not work.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over prepped cabbage and sauces in walk-in cooler.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish stored on top of French fries at the walk-in freezer . Operator switch it . Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored on top of cut pineapple at bottom of make table . Operator switch it. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a stainless pan stored on Employee hand sink next to the 3 compartment sink .

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. Emailed it to operator and he did sign it while conducting my inspection. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Clear to go soup cup used as scoop at the fried chicken. Operator discarded it . Corrected On-Site Repeat Violation

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored bottom of prep table .

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored at prep table . Corrected On-Site

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 in walk in cooler

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

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

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 00ppm chlorine operator added more chlorine 50ppm Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid ant spray in kitchen

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. krab (47F - Cold Holding) top of make table. Overfilled container. Operator will remove excess product Corrective Action Taken

Basic - Clean utensils stored between equipment and wall. Knife at 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. Scoop in onion container in walk-in Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container.Non food grade paper towel use for lining wonton.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken stored over coke products on reach in cooler. Raw meat stored on top of ready to eat sauce. 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.

Basic - Bowl or other container with no handle used to dispense food.Bowl use to scoop cooked chicken. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Spoon for rice on water with temperature of 73F.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked pork, cooked shrimp. Walk in cooler Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Cup in rice Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Drain cover(s) missing. Mop sink

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

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

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

Basic - Equipment in poor repair. Gaskets walk in cooler

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

Basic - Working containers of food removed from original container not identified by common name. Sugar, salt, msg Corrected On-Site

High Priority - Container of medicine improperly stored. Prescription medicine stored over kitchen maketable . Corrected On-Site

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.

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

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can blocking wash ware sink Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee washware handwash sink. and employee bathrooms Repeat Violation

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

Basic - Current Hotel and Restaurant license not displayed. License is not on site. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License is not on site. Repeat Violation Warning - From follow-up inspection 2022-06-08: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood is laden with grease. Warning - From follow-up inspection 2022-06-08: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Oppm, primed 100ppm Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets

Basic - Working containers of food removed from original container not identified by common name. Sugar, salt, msg in cook line