HOT WOK

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Discussed with operator proper hand washing procedures.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chicken over beef

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wonton moved to walk in cooler. crab Rangoon (45F - Cold Holding); egg roll (45F - Cold Holding)

Intermediate - Handwash sink not accessible for employee use at all times. Large pan in sink, operator moved it.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items date marked

Basic - Bowl or other container with no handle used to dispense food.

Basic - Cardboard used to line food-contact shelves.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Stored on dirty shelving.

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

Basic - Equipment in poor repair. Multiple pieces of small wares damaged, reach in freezer lid broken. reach in cooler has to drain into pans on floor.

Basic - Food stored on floor. In walk in cooler

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven

Basic - No handwashing sign provided at a hand sink used by food employees. Sink in back

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of all equipment soiled handles and knobs all soiled.

Basic - Plumbing system in disrepair. Hand wash sink in back of kitchen required employee to hold drain open or it drains very slow.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature, operator moved to walk in cooler Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. All dry goods not labeled

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 >200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open water bottle from prep table. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Walk in cooler - bucket of beans sprout on floor - operator moved bucket 6 inches off the floor. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Fish filets sitting in sink filled with water - operator removed fish and moved to walk in cooler. Corrected On-Site Repeat Violation

High Priority - Nonfood-grade containers used for food preparation- direct contact with food. Concrete mixer used to prepare chicken.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in walk in cooler, all product is properly stored Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table Repeat Violation

Basic - Employee eating while preparing food. Eating in prep area

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

Basic - Floor soiled/has accumulation of debris. Floor under and behind equipment soiled

Basic - Food stored on floor. Bucket of bean sprouts on floor in walk in cooler, manager put bucket on container Corrected On-Site Repeat Violation

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

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken sitting in standing water, water temperature 65F