CHINA WOK

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Operator was able to determine his prep date and will date accordingly.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf of prep table.

Basic - Stored food not covered. Vegetables not covered in walk in cooler after prep.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and containers holding spices that have been removed by the original container not labeled with common name.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting boards in the kitchen. Operator has ordered new cutting boards.

Basic - Bowl or other container with no handle used to dispense food. Operator removed bowl from onions. Operator has ordered new cuttingboards. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Small white cutting board in kitchen. Operator has ordered new cutting boards. Repeat Violation

Basic - Food stored on floor. Oil stored on the floor in the kitchen. Operator relocated. Corrected On-Site

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Poultry (69F - Cold Holding). Operator relocated to walk in for cooling. Corrective Action Taken

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. Employee put on hair restraint then touched clean equipment. Discussed with manager on duty.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In refrigerator: pork egg rolls (47F - Cold Holding). Operator states they may have been sitting out. All other food in unit was at proper temperature. Operator states at 11am, egg rolls were at 41F. Operator placed in reach in freezer for rapid chill. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Brown rice in rice cooker 47F. Operator forgot to turn on cooker. Rice was placed in cooker 2 hours prior. Discussed with operator that rice needs to be reheated to 165F. Operator turned on rice cooker. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Pan sitting on top of hand wash sink. Operator relocated. 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. Chicken wings prepared on 9/1/24 not date marked. Operator added date to food. Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Some ceiling tiles in kitchen

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Water damage on some tiles in kitchen

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on cookline

Basic - Employee with no hair restraint while engaging in food preparation. Cook preparing food without a hair restraint

Basic - No Heimlich maneuver/choking sign posted. Emailed operator DBPR choking poster.

Basic - Stored food not covered. Washed unions in walk in cooler not covered.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of cooking wine on cookline not labeled

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg rolls 61F held on counter

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Ribs, cooked chicken. Operator was able to determine the prep date and dated food accordingly Corrected On-Site

Basic - Food stored on floor. 2 buckets of raw pork stored on the floor. Operator Ovid the ribs to the prep table Corrected On-Site

Basic - Stored food not covered. Flour in bowl not covered in dry storage. Onions, bean sprouts not covered in walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice 125f, operator reheating to 165f, Corrective Action Taken

Basic - Equipment in poor repair. Torn gasket on three door reach in cooler.

Basic - Working containers of food removed from original container not identified by common name. Two bins unlabeled by back door. Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Menu lined bottom of cooked chicken wings and egg roll containers in cooler Corrected On-Site

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. Provided form 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. Owner had form and had employees review and signed during inspection. Only 3 employees for facility Corrected On-Site

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen exit door

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in chest freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in reach in cooler has debris Side of fryers has grease build up Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler has rusted shelves

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

Basic - Working containers of food removed from original container not identified by common name. Sugar and corn starch Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - soup at 128 F at steam table - cook reheated to 197F 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. - cut lettuce, cooked pork, cooked noodles ) in walk in cooler - manager date labeled items Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - jacket and eye glasses on shelf with dry food in storage area Manager relocated items Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation at cook line

Basic - Equipment and utensils not properly air-dried - wet nesting. - pans stacked on shelf above triple sink

Basic - Floor soiled/has accumulation of debris in dry storage area

Basic - Food stored on floor in walk in cooler - manager relocated food Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled shelves in dry storage area

Basic - Stored food ( cut vegetables , soup ) not covered in walk in cooler -manager covered food Repeat Violation

Basic - Wall not smooth, nonabsorbent and easily cleanable in bathroom.

Basic - Wet wiping cloth not stored in sanitizing solution between uses in cook line and food prep areas Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. - bulk containers in dry storage area Repeat Violation

High Priority - Raw animal food ( chicken) stored over/not properly separated from ready-to-eat food.( cooked chicken )in walk in cooler - operator rearranged foods Corrected On-Site

High Priority - Raw animal foods (raw chicken on tray over raw shrimp ) not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged in reach in freezer - discussed proper food storage with operator

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Stained cutting boards at cook line -soiled gaskets of reach in cooler at cook line

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut cabbage and cooked rice in walk in cooler - operator date labeled foods Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable at cook line

Basic - No Heimlich maneuver/choking sign posted.

Basic - Stored food ( clean cut onions , broccoli ) not covered in walk in cooler . Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name.- bulk containers of food in storage area unlabeled - operator labeled Corrected On-Site