CHEF LI

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked Corrected On-Site

Intermediate - No soap provided at handwash sink. Operator replenished soap during inspection Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Discussed the need to use a non porous material that is easily cleaned to line shelves

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and keys stored on shelf next to food. Operator removed keys and phone Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Staff involved in food preparation not wearing a hair restraint. Discussed the importance of of wearing a hair restraint.

Basic - Food stored on floor. Container of chicken stored on floor. Operator corrected moved the chicken to gain compliance Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over ready to eat chicken and lettuce. Operator rearranged eggs to gain compliance. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Less than 4 hours. Operator placed raw eggs in cooler

Intermediate - Handwash sink not accessible for employee use at all times. Strainer in handwashing sink. Operator relocated the strainer to dirty dish area and gained compliance during inspection Corrected On-Site Repeat Violation

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 in walk in freezer not dated with prep and freeze dates.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator moved employee beverage to gain compliance Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones x2 on prep table. Operator moved employee moved cell phones during inspection to gain compliance. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Uncovered cooked shrimp in walk in freezer. Operator covered shrimp during inspection Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name. Discussed the need to label all food removed from its original container container.

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. Bleach in sanitizer bucket that does not state on the bottle that it is safe for food contact surfaces. The sanitizer bucket was set up, but the 3 compartment sink was not set up yet. Operator has quaternary tablets and refilled sanitizer bucket with proper sanitizer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shell eggs (64F - Cold Holding) sitting on cookline for 2 hours. Operator relocated. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Stop blocking handsink near 3 compartment sink. Operator relocated. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for quaternary sanitizer. Provided operator with test strips. 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. No proof for Ming, who has been recently employed. Discussed with the owner.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of flip top cooler. Operator relocated. Employee wallet on microwave. Operator relocated Corrected On-Site

Basic - Food stored on floor. Soy sauce on floor in kitchen. Operator placed soy sauce on top of empty container. Corrected On-Site

Basic - Stored food not covered. Noodles and sauce not covered in walk in cooler. Operator covered food Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms and sprouts above ready to eat cut vegetables in walk in cooler. Operator rearranged food items. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Cart blocking hand sink. Item moved. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. 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. Cooked rice. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl in rice. Changed out with scoop. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over dumpling wraps in walk in freezer - manager rearranged food Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Seat in front of hand wash sink in dishwashing area - manager relocated seat . Reviewed hand wash sinks must be accessible at all times Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. - lids stored in hand wash in dish washing area - lids removed - reviewed with manager hand wash sinks are used for washing hands only Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 22 F in slush water - manager adjusted the thermometer Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled under woks - manager labeled spray bottle Corrected On-Site

Basic - Clean dish ware/utensils stored next to hand wash sink and under paper towels dispenser exposed to splash in back food prep area - manager relocated dishware Corrected On-Site

Basic - Unwashed fruits/vegetables( box of peas) stored with ready-to-eat food ( cooked noodles ) in walk in cooler - manager rearranged food 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.

Intermediate - Handwash sink not accessible for employee use at all times. Gloves and containers inside dish washing area hand wash sink - operator removed items from hand wash sink - reviewed with operator that hand wash sinks must be accessible at all times and proper hand washing Corrective Action Taken

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.

Basic - Food ( containers of ice) stored on floor in walk in freezer - Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times by cart in front kitchen and by storage container I back kitchen - discussed accessibility of hand wash sinks at all times with manager - manager relocated cart and storage container Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public stored on shelf above cooler and microwave at cook line - manager relocated food Corrected On-Site

Basic - Employee personal items ( phone, eye glasses ) stored in or above a food preparation area, food, clean equipment and utensils, or single-service items ( on shelf above cooler at cook line -manager relocated Corrected On-Site

Basic - Floor soiled/has accumulation of debris at cook line

Basic - Food ( buckets of soy sauce ) stored on floor in back kitchen -Manager relocated food Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled hood filters - soiled bulk food container rollers and sides of containers in dry storage - soiled tray used as storage shelf - soiled floor fan

Basic - Unwashed fruits/vegetables( unwashed sprouts ) stored with ready-to-eat food ( cut peppers) in walk cooler - manager rearranged food . Corrected On-Site

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public in glass door in back kitchen

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

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.200 ppm chlorine - operator changed solution- recheck 100 ppm chlorine Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled cart at cook line

Basic - Wet wiping cloth not stored in sanitizing solution between uses on counter near hand wash sink Corrected On-Site