ORIENT KITCHEN

High Priority - Dented/rusted cans present. See stop sale. 6.36 lbs water chestnuts

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels being used a a food liner for leafy greens. Chef removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat sauces . Chef moved chicken

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. A dozen shelled raw eggs sitting on rice cooker on cook line. Chef returned to 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. See stop sale. No time mark on cut cabbage 69°f, chef they just opened for business 30 minutes ago.

Basic - Bowl or other container with no handle used to dispense food. Plate being used as a scoop for dumplings. Chef removed plate Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Co tanks by front counter not secured

Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line not wearing a hair restraints while engaging in food preparation

Basic - Food stored on floor. Box of unwashed broccoli on the floor in walk in cooler. Chef picked up box. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cleaver in between cooler on cook line

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at cook line in standing water. Chef removed utensils

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored in 75F standing water on cook line. Operator removed. Corrected On-Site Warning - From follow-up inspection 2026-04-27: Time Extended

Intermediate - Spray bottle containing toxic substance not labeled. Bottle contains a pink liquid identified as a degreaser. Operator labeled spray bottle Corrected On-Site

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

Basic - Food stored on floor. Bag of carrots stored on Walk In Cooler Floor Employee placed carrots on shelf Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Beef being thawed in plastic container at room temperature Employee placed container with Beef under running water. Corrected On-Site

Basic - Wall soiled with accumulated grease. Wall below and above Hood system

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef and raw chicken on top of raw shrimp. Chef removed beef and chicken 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.

Intermediate - Spray bottle containing toxic substance not labeled.

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

Basic - Food stored on floor. Box of food on the floor in the walk in cooler. Chef picked up box of food. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between coolers on cook line. Chef removed knives Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Main kitchen cook line- observed tongs hanging on oven door handle.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and chicken over uncovered sauces.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door cooler on cook line at noodles, pasta, cabbage (46-48F - Cold Holding), chef moved to reach in freezer cabbage (52F - Cold Holding) on counter during lunch rush, noti e mark

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

Basic - Food not stored at least 6 inches off of the floor. Boxes of food on the floor in the walk-in freezer

Basic - Food stored on floor. Bags of carrots on the floor in the walk in cooler

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

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

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

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

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. #1: raw chicken over ready-to-eat sauces in reach-in cooler across from cook line. Operator reversed. #2: Raw beef and raw chicken stored over vinegar in walk-in cooler. Operator reversed. emailed operator Safe Storage Flyer and advised that they hang it upon the walk-in cooler door. 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 broth (116°F - Hot Holding) Observed chicken broth sitting on top of another container of chicken broth. Operator claims soup has been out for 1 hour. Operator put chicken broth in the steam well and reheated to 165°F. Corrected On-Site

Intermediate - Spray bottle containing degreaser not labeled. Operator labeled. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed a container of sauce stored on the floor in the kitchen. Operator moved off the floor. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. #1: Observed raw shelled eggs stored over ready to eat sauce. Operator moved eggs to a lower shelf. #2: observed raw beef being stored behind green onions in flip top cooler. Operator reversed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic and oil (91°F - Cold Holding) Observed at cookline next to wok station. Operator states less than 4 hours. Operator moved mixture to reach-in cooler for rapid cooling. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm) Observed bucket with chlorine solution too strong. Advised operator to only put a cap full of bleach and mostly water. Operator refilled solution and retested at 50ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed scrub brush being stored in handwash sink. Operator removed. Corrected On-Site

Intermediate - Spray bottle containing degreaser not labeled.operator labeled. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating in food prep area next to triple sink.

Basic - Food stored on floor. Rice warmer stored on floor. Operator moved to a table. Corrected On-Site

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

Basic - Working containers of sugar removed from original container not identified by common name.operator labeled. Corrected On-Site