CHINA WOK

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Drain from hot holding in food prep area with no inch gap.

High Priority - Dented/rusted cans present. See stop sale. 6 qts of pineapple juice dented in dry storage.

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over a box containing cabbage and other vegetables. Operator moved produce. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Rust on all freezers in dry storage.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken, beef, shrimp, pork, bean sprouts in walk in cooler for 24 hours not marked.

Basic - Bowl or other container with no handle used to dispense food. Operator removed plastic cups from bags of flour and rice in dry storage using. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Soiled can and bucket used for storing Cleavers, can openers, and other equipment

Basic - Dead roaches on premises. 1 dead roach in hallway leading to bathroom. Operator removed dead roach and cleaned/sanitized area. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Tiles missing throughout warewashing and prep area.

Basic - In-use wet wiping cloth/towel used under cutting board. Cloth under cutting board in back prep area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed 2 styrofoam cups stored in customer drink refrigerator. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Peanut container used for storage of spicy sauce in walk in.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored next to rice cooker.

High Priority - Nonfood-grade bags used in direct contact with food. In walk in cooler and reach in freezer's throughout kitchen.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler and reach in freezer in front of mop sink.

Basic - Food stored on floor. Employee removed Bucket of sprouts from the floor of the walk in cooler. Corrected On-Site

High Priority - Employee washed hands with no soap.

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. Observed a sanitizer not for food contact surfaces. Manager went to the store to buy correct sanitizer Corrected On-Site Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw shelled eggs over ready to eat chicken in the main reach in prep line cooler. Employee moved raw shelled eggs to bottom Corrected On-Site

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 no time mark on cooked chicken Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink. Discussed with the manager the importance of hand washing

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. Missing for two employees employees signed at time of inspection Corrected On-Site

Basic - Food stored on floor. Seed sprouts in bucket on floor in walk in cooler employee moved to shelf Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Plastic non-food grade bags being used in walk in and reach in coolers to store cooked meats.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw Chicken stored above raw shell eggs in Walk-in cooler. Manager moved and emailed storage chart Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lomain noodles 56 degrees in reach in cooler top. Employee moved to freezer for rapid cooling. Retemped at 41f. Discussed holding in bottom of unit or adding to time as a public health control plan. Corrected On-Site

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. Cooked chicken, egg rolls. Manager time marked on chart. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers and storage racks in walk-in cooler soiled with debris.

Basic - Reuse of single-service food item. Observed reuse of chicken bouillon container for stored meats in walk-in cooler.

Basic - Stored food not covered. Observed Skewered cooked meats and bean sprouts u covered 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. Chicken over frozen vegetables In reach in freezer on cook line. Operator moved chicken to bottom of freezer. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup in bulk container of rice. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hairnets during inspection. Corrected On-Site

Basic - Food stored on floor. Boxes of chicken and sprouts on floor of walk in cooler. Operator put boxes on shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Stand up reach in freezer on cook line.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In walk in cooler. Repeat Violation

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

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile in ware washing area over walk in cooler. - From follow-up inspection 2024-03-06: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom of rear screen door with metal pushed out. - From follow-up inspection 2024-03-06: Time Extended

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. Observed the 101 brand of bleach not designed for food contact surfaces. Manager went and got approved sanitizer Corrected On-Site Admin Complaint

Basic - Cutting board has cut marks and is no longer cleanable. On cook line. Manager replaced cutting boardd Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys on top of reach in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over raw shelled eggs. Manager moved the eggs to the top of shelf above the chicken. Also raw pork over containers of soy sauce. Manager moved foro

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.

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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no dates on egg rolls and cut vegetables.

Intermediate - Spray bottle containing toxic substance not labeled. Observed an unlabeled spray bottle.

Basic - Cutting board has cut marks and is no longer cleanable. Observed a cutting board on make,station with excessive grooves on the board.

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw beef stored in plastic to go bags in reach in freezer.

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.

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 - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed copy to manager Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between make line and prep table

Basic - Observed soiled walk in cooler racks

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. Observed egg rolls (67); sweet n sour chicken (68); general zao chicken (69) without time tags. Time added to the tag for today's food being held at room temperature since 12:30pm. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed egg rolls (67); sweet n sour chicken (68); general zao chicken (69) on the counter by the wok. The time tags are not completed for the room temperature held items. The time tag was completed with the time placed out on the counter. Observed fried rice being held at 125-130°F. The rice was present in the warmer for an hour. The rice was reheated to 165°F and returned to the warmer. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed the meat cleaver stored in the gap between the refrigerated make table and the preparation table next to it. The knife was removed from the gap Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed fried rice placed from the refrigerator into a rice warmer and measure 111°F. Operator reheated rice to 165°F throughout and return to the rice warmer. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooling chicken at 93°F more than 2 inches deep and covered in the walk-in refrigerator. Be sure to keep less than 2 inches and uncovered while cooling. Cover removed.

Basic - Reuse of single-service or single-use articles. Observed lids from jumbo chicken and pilgrims reused to drain/soak grease from fried egg rolls. Also observed plastic jug that previously held other items that is cut off and used as a scoop. Repeat Violation