HOT WOK

High Priority - Employee washed hands with no soap in prep sink. Operator discussed with employee who then washed hands with soap at hand washing sink. Corrected On-Site

High Priority - Non-food grade containers (re-used after raw chicken/cardboard boxes) used for food storage - direct contact with food (cooked pork). See Stop Sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Non-food grade containers (re-used after raw chicken/cardboard boxes) used for food storage - direct contact with food (cooked pork). See Stop Sale.

High Priority - Time/temperature control for safety food( cooked chicken/cooked rice/cooked noodles) identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. Operator stated items held 3 hours, applied time mark. Corrected On-Site

High Priority - Toxic substance/chemical (leather cleaning wipes) improperly stored over and with food items on dry storage shelves. Operator removed. Corrected On-Site

Intermediate - Hand wash sink not accessible for employee use at all times. Kitchen hand wash sink used to store utensils. Operator removed utensils from sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at kitchen hand wash sink. Operator provided paper towels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Inside the open bag of rice next to the bucket of rice was a stored quart sized container that was being used to dispense the food. The item was removed. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. At the front line flip top cooler handle.

Basic - Food stored on floor. Next to the bucket of rice was an open bag of rice stored on the floor. The open bag of rice was poured into the bucket. Corrected On-Site

High Priority - Employee washed hands with no soap. Employee went from working with raw meat, washed hands with no soap, then dried hands on wiping cloth and began handling clean equipment. Advised Operator proper hand washing is done with soap and paper towels/mechanical hand drying device.

High Priority - Nonfood-grade bags used in direct contact with food. At walk-in freezer; non-food grade "thank you" bag used to store/in direct contact with raw chicken. Advised Operator to remove from bag.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shrimp stored over washed/cut peppers. Operator moved raw shrimp to lower shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. Cooked chicken/cooked egg rolls no time mark. Operator stated held for 3 hours, applied appropriate time mark. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink; threaded faucet with hose attached, no vacuum breaker. Advised Operator to install vacuum breaker. Repeat Violation Admin Complaint

Basic - Food stored in a prohibited area. At triple sink; uncovered container of raw chicken stored underneath sink/drain line. Operator removed. Corrected On-Site

Basic - Food stored on floor. At walk-in freezer; raw beef stored on floor. Advised Operator to store food at least 6 inches off floor. Repeat Violation

Basic - Uncovered food stored near sink exposed to splash. At front counter; uncovered wontons stored next to hand wash sink under soap dispenser. Operator removed. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in cooler; cooked noodles (76F - Cooling 2:44pm). Operator stated noodles cooling since 12:00pm, stored in deep, full, tightly covered container, did not reach 70F within 2 hours. See Stop Sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in cooler; cooked noodles (76F - Cooling 2:44pm). Operator stated noodles cooling since 12:00pm, stored in deep, full, tightly covered container, did not reach 70F within 2 hours. See Stop Sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw comminuted pork stored over ready to eat sliced cheese. Operator moved raw pork to lower shelf. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink; vacuum breaker missing/damaged, threaded faucet with hose attached, no vacuum breaker. Advised Operator to install vacuum breaker.

Basic - Cloth used as a food-contact surface. At steam table; cloth used under/touching pork dumplings. Advised Operator to remove cloth. Repeat Violation

Basic - Food stored on floor. At walk-in freezer; bags of raw meat stored on floor. Advised Operator to store at least 6 inches off floor.

High Priority - Non-food grade paper/paper towel used as liner for food container. Printed menu used as liner for spring rolls in walk in cooler. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.raw chicken over spring rolls in walk in freezer explained Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over cooked dumplings in walk in cooler. Manager rearranged. Raw shell eggs over spring rolls in walk in cooler. Manager rearranged. Corrected On-Site Repeat Violation Admin Complaint

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. Emailed one

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Explained and emailed temperature controlled for safety form.

Basic - Bowl or other container with no handle used to dispense food. Round plastic container in sugar bin. Explained and manager removed the container. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Reach in freezer shelves

Basic - Cloth used as a food-contact surface. Dumplings on cloth towel in bamboo basket next to steam table. Explained

Basic - Current Hotel and Restaurant license not displayed. Displayed License expired on 12/01/2021. License current in the system.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. On menu no msg. Large msg container next to sugar bin. Manager claims it's for personal use. Personal food ( MSG) not marked. Explained.

Basic - Food stored on floor. Box of oil stored on floor. Explained

Basic - Raw fruits/vegetables not washed prior to preparation. Employees cutting broccoli before washing broccoli. Explained.

Basic - Reuse of single-service or single-use articles. Cutout of gallon container used for scooping rice from large container. Explained and manager discarded. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour, sugar bins not labeled

High Priority - Non-food grade paper/paper towel used as liner for food container...egg rolls in walk in cooler , walk in freezer and reach in cooler . Operator remove from the reach in cooler . Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...raw fish ,raw beef above cooked egg rolls in walk in freezer. Operator properly stored food. Corrected On-Site Repeat Violation Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw chicken above cut onion, cut broccoli , sauces in walk in cooler....raw beef above noodles in reach in cooler . Operator properly stored food Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...general toa chicken 53°, sweet and sour chicken 61° , egg rolls 47° in flip top reach on cooler being held less than 4 hours , operator moved to freezer to cooling fast. Corrective Action Taken Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade . Employee moved Corrected On-Site Warning

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 at walk in freezer. Corrected On-Site Repeat Violation Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....egg rolls in several containers, sauces , sweet and sour chicken, general toa chicken in walk in cooler. Advise operator to date marked. Corrected On-Site Repeat Violation Warning

Intermediate - Records/documents for required employee training do not contain all of the required information....erase year Warning

Basic - Stored food not covered...egg rolls in walk in cooler , walk in cooler freezer...chicken in walk in cooler . Operator covered. Corrected On-Site Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands...touched nose with paper towel to clean and then engaged fried egg rolls . Employee washed hands after discussion Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...beef stick, chicken steak, raw sea food with/ above egg rolls, cooked pork cooked chicken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw beef above noodles at reach in cooler , raw beef above sauce , rice , raw chicken above ready to eat frozen vegetables at walk in cooler .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sweet n sour chicken 48°, egg rolls 48° in flip top reach in cooler next to handwashing sink at front line being held less than four hours. Operator moved to walk in freezer to cooling fast . Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing...towel, scrub stored in handwashing sink

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing...operator bought chlorine at time of inspection.

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, cooked chicken, cooked beef , egg rolls at walk in freezer .

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...egg rolls at walk in cooler .

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...noodles, sauces, egg rolls , cooked chicken, cooked pork, cooked beef in walk in cooler . Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public....employee water bottle with cut cabbage in reach in cooler , employee sliced avocado with cooked chicken in reach in cooler . Operator moved. Corrected On-Site

Basic - Food stored on floor...rice , sauce, beef at walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice (89) observed rice holder unplugged. Cook plugged and reheat rice to 168°F Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Eggroll and chicken with no time mark. Cook put correct time at 2:00pm. 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. Eggrolls made on 1-10-22 with no date mark in walk in cooler.

Basic - Bowl or other container with no handle used to dispense food. Bowls used to scoop rice, sugar and flour. Cook moved all bowls. Corrected On-Site

Basic - Floor soiled/has accumulation of debris in dry storage room. Repeat Violation

Basic - Reach-in cooler interior/shelves and gaskets have accumulation of soil residues.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water. Cook moved to three compartment sink and turn on water. Corrected On-Site