GREAT WALL

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed raw chicken in walk in freezer storage on top shelf using to go bags

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken breast over ready to eat chicken skinless chicken beasts cubed in white reach in cooler front area,

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside deli reach in cooler oil in garlic (60F - Cold Holding) Moved to walk in freezer Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. cutting boards near three compartment sink next to hand wash sink.

Basic - Food stored in a location that is exposed to splash/dust. Red sauce near three compartment sink beside hand wash sink in large bowl sitting not covered on prep table paper towel holder above bowl. Employee moved Corrected On-Site

Basic - Food stored on floor. Observed during food preparation of raw beef 3 large buckets used for different pieces of meat on floor back prep table near walk in cooler door. Corrected On-Site

Basic - Garbage enclosure area in disrepair. Gates broken behind establishment

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle touching cooked pork reach in cooler

Basic - Open dumpster lid.

High Priority - Food placed in soiled container/equipment. Observed to go storage container of food storage inside rice container

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat chicken white reach in cooler. Employee moved Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. One crack egg in walk in cooler. Employee disagreed

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. Chicken nuggets stored on counter near wok station.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in three compartment sink. Educated

Intermediate - Handwash sink not accessible for employee use at all times. Cardboard boxes and rice maker in front of hand wash sink. Employee moved everything Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at all handwash sink.

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

Intermediate - Non-pitting surface rust on food-contact equipment. Reach in cooler shelves at cook line

Basic - Food stored on floor.

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

Basic - Open dumpster lid.

High Priority - Nonfood-grade bags used in direct contact with food. Pork in walk in cooler inside to go bags employee removed

High Priority - Operating with an expired Division of Hotels and Restaurants license. Was exp 2 1 2025 now 2-1-2026 Corrected On-Site

Intermediate - Food-contact surface soiled with food debris . Cutting boards soiled near three component sink.

Intermediate - Handwash sink not accessible for employee use at all times. Rice cooker in front of front hand wash sink. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both front hand wash sinks employee replaced Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used for dispensing inside flour.

Basic - Current Hotel and Restaurant license not displayed. 2022

Basic - Cutting board has cut marks and is no longer cleanable. Near three compartment sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Table used for soups. Corrected On-Site

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

Basic - Food stored on floor. Oil on floor u def wok. bag of carrots on floor of walk in cooler employee moved all items Corrected On-Site Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened beverage water inside deli cooler with cut cabbage. Employee moved Corrected On-Site Repeat Violation

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

High Priority - Container of medicine improperly stored. Bottle of Advil and bottle of prescription stored on top of reach in cooler across from wok station.

High Priority - Employee washed hands with no soap. Observed employee come in front back kitchen door and rinse his hands off in utility sink next to dry storage area and then began engaging in food preparation at fryer area.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Sheet pans of frozen raw chicken covered with plastic wrap stored on top of sheet pans of frozen raw beef covered with plastic in walk in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items stored on prep table next to fryer on cook line: chicken (61F - Cold Holding); pork egg rolls (71F - Cold Holding); chicken (71F - Cold Holding) Discussed with PIC that items can either be hot held at 135 F or higher, cold held at 41 F or lower or they can use Time as a Public Health Control. Inspector provided/printed Time As A Public Health Control Written Procedures at time of inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in deli cooler stained.

Intermediate - Handwash sink not accessible for employee use at all times. Container storing food items and sheet pans stored on top of container blocking access to hand sink near three compartment sink. Dinning room chair storing rice cooker blocking hand sink in front counter area. Items were moved at both hand sinks to allow easy access. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Bags of sesame seeds and boxes of tea bags being stored in hand sink next to three compartment sink. Items were removed from hand sink. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing at hand sink next to three compartment sink. Employee stocked paper towels. Corrected On-Site

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. Approved sanitizer not observed for three compartment sink or sanitizer bucket. Employees stated they were not sanitizing dishes because they are a take out restaurant. Inspector discussed all dishes and utensils being used to store and prepare food must sanitized. Employee went to store to buy approved chlorine sanitizer during inspection. Approved chlorine sanitizer was purchased. 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. Multiple buss tubs of cut cabbage, cooked chicken, noodles, and buckets of sauces not date marked in walk in cooler. Repeat Violation

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing dishes in rinse compartment. Wash and sanitizer compartment not set up. Inspector provided/printed DBPR Manual Dishwashing Procedure form. Corrective Action Taken

Basic - Food stored on floor. Bag of carrots and bucket of raw chicken wings in walk in cooler stored on floor. Container of oil stored on floor at wok station. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand sink next to three compartment sink. Inspector provided printed DBPR hand washing sign. Employee posted sign at hand sink. Corrected On-Site Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open soda can of Mountain Dew stored on rack in single door reach in deli cooler over buss tub of noodles.

Basic - Stored food not covered. Bowls of cooked shrimp and cooked chicken stored in walk in cooler not covered. Repeat Violation

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching ready-to-eat cooked beef with bare hands in reach-in cooler on cooks line. Asked operator to reheat to 145f. Operator did not reheat. Discarded beef. Stop-sale not warranted. Discussed with operator proper hand-hygiene techniques. Corrective Action Taken

High Priority - Food contaminated by employees/consumers and operator continued to serve food. Observed employee touching ready-to-eat cooked beef with bare hands in reach-in cooler on cooks line. Asked operator to reheat to 145f. Operator did not reheat. Operator discarded beef. Stop-sale not warranted. Corrected On-Site

High Priority - Non-food grade paper used as liner for fried chicken on sheet pans.

High Priority - Nonfood-grade bags used in direct contact with food. Grocery store bags used to store food in walk-in freezer. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating on expired license. 02-01-2024 Operator updated license during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken kabobs stored above scallop nuggets in walk-in freezer. Will email DBPR Form 5030-098. Safe Refrigerator Storage.

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. Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at front counter is blocked with rice warmer and chair. Operator removed items. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Multiple items are stored in front of hand wash sink at front counter.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM arrived during inspection. Discussed with operator that a CFM has to be present when 4 or more including himself is engaging in food preparation. Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at hand wash sink in warewashing area. Operator removed paper towels and reinstalled. Dispenser is operational. 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. From walk-in cooler a. Multiple containers of cooked chicken more than 24 hours ago. b. Cooked shrimp more than 24 hours ago.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled squeeze bottle on hand wash sink at front counter. Operator labeled squeeze bottle. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves on bottom shelf of prep tables. Repeat Violation

Basic - Cutting board on reach-in cooler across wok grill has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottled water on top of reach-in cooler on cooks line.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in walk-in cooler not identified and segregated. Operator removed food. Corrected On-Site

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

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

Basic - Equipment in poor repair. Worn gasket on reach-in cooler on cooks line across wok grill.

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

Basic - Food stored on floor. Container of cooked ribs stored on floor near walk-in cooler. Bag of carrots on floor in walk-in cooler. Operator removed items from floor. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle touching cooked shredded pork in upright refrigerator across from fat-fryer. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Will email DBPR Form 5030-105. Choking First Aid Procedures.

Basic - No container installed for catching grease from hood drip tray.

Basic - No handwashing sign provided at a hand sink used by food employees in warewashing area. Will email DBPR Form 5030-111. Employees must wash hands.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers on cooks line. Hood filters are soiled with grease buildup.

Basic - Reach-in coolers on cooks line interior have accumulation of soil residues.

Basic - Soiled dry wiping cloth in use stored on top of cutting board on reach-in cooler on cooks line.

Basic - Stored food not covered. From walk-in cooler items not covered a. Raw chicken wings b. Raw chicken kabobs c. Raw shrimp d. Cooked shrimp e. Cooked chicken f. Cut cabbage g. Peeled onions Repeat Violation

Basic - Unwrapped single-service utensils located at front counter for customer self-serve not presented so that only the handles are touched. Operator inverted single-serve utensils. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Multiple containers containing white substances in dry-storage area not labeled.

High Priority - Nonfood-grade bags used in direct contact with food. Rice bags containing Rangoon and prepared sandwiches in chest freezer. Multiple items in to go bags in walk-in freezer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (72F - Cold Holding), held less than 4 hours, moved to reach in cooler Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line 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. Multiple cook items in walk-in and reach in freezers

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in soy sauce bucket

Basic - Cardboard used to line food-contact shelves. On top of flat top next to fryers

Basic - Cardboard used to line nonfood-contact shelves. Under prep table on cook line

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Dead roaches on premises. 3 dead roaches under shelf near mop sink, operator cleaned area Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Food debris under dry storage shelves

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour and baking powder

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handles in pork and chicken wings in white cooler across from fryers, removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled Hood filters soiled

Basic - Reuse of single-service or single-use articles. Shell egg trays reused on cook line

Basic - Stored food not covered. Chicken, egg rolls and lettuce not covered in walk-in cooler

Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cook line

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in walk-in cooler. Discussed proper food storage Warning - From follow-up inspection 2023-05-23: Raw chicken over raw shrimp in walk-in cooler, operator corrected order Time Extended Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: Cooked chicken 51 degrees F, raw shell eggs 61 degrees F operator placed in reach-in cooler Corrective Action Taken - From follow-up inspection 2023-05-23: Raw shell eggs 65F, moved to walk in freezer. Raw chicken 43F Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in cooler of cook line Warning - From follow-up inspection 2023-05-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink near front counter blocked by chair with rice bin Warning - From follow-up inspection 2023-05-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired in February and March of this year Warning - From follow-up inspection 2023-05-23: Employees working over 60 days have not yet completed food handler trainings. Admin Complaint

High Priority - Dented/rusted cans present. See stop sale. Dented can of pineapple juice on dry storage shelf

High Priority - Employee washed hands with no soap. Employee cracked raw shell eggs then washed hands in prep sink with no soap. Discussed proper hand washing procedures

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. Only sanitizer available has instructions for use with laundry and home kitchen counters. Operator went and purchased approved chlorine sanitizer. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Licensed expired 02/01/2022. Operator renewed during inspection Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in white reach-in cooler across fryer. Discussed proper food storage. Raw chicken over ready-to-eat chicken in walk-in cooler. Discussed proper food storage. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Next to fryer: Cooked chicken 81 degrees. Employee refried at 165 degrees F for 15 seconds. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Operator unable to name the big 6 foodborne illnesses. Emailed flyer to operator.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee used prep sink to wash hands after cracking raw shell eggs

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen: fried rice at 12:05 cooked at 11:35 cooling 114 degrees F re-temp at 12:50 98 degrees F. Food sitting in large containers. Operator cut portions and placed in walk-in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board next to three compartment sink Cutting board on reach-in cooler of cook line Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by chair holding rice warmer

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink near three compartment sink

Intermediate - No soap provided at handwash sink. Handwash sink of restroom used by employees and customers Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in reach-in freezer. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink of restroom used by customers and employees ran for 2 minutes 87 degrees F Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board next to three compartment sink Cutting board on reach-in cooler of cook line

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of pineapple juice on dry storage shelf

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf above reach-in cooler of cook line. Operator removed drinks Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink from open container on cook line. Corrective Action Taken Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf over reach-in cooler of cook line. Employee removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. 2 employees with no hair restraint Repeat Violation

Basic - Food stored on floor. Container of lo mein sauce on floor near rear exit. Discussed proper food storage. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer near rear exit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold-like substance on gaskets of reach-in cooler on cook line.

Basic - Raw fruits/vegetables not washed prior to preparation. Bok choy not washed before being cut.

Basic - Reuse of single-service or single-use articles. Establishment reusing cut out jug as scooper

Basic - Stored food not covered. Cooked chicken in walk-in cooler not covered Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Peas and carrots Thawing at room temp. Food still frozen Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour and corn starch not labeled

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank from open container after using hands to take off lid coming in contact with lip and then handling clean cooking utensils. Discussed proper hand washing procedures

High Priority - Nonfood-grade bags used in direct contact with food. Cooked pork held in printed bags

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings over cooked chicken in tall reach-in cooler next to microwave. Discussed proper food storage with employee. Raw shrimp over cooked chicken in walk-in cooler. Reviewed proper food storage Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line: raw shell eggs 76°F, per employee foods have been out less than 4 hours. Employee placed into reach-in cooler Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on triple door reach-in cooler. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink of cook line and next to three compartment sink blocked by rice cooker and containers. Discussed with operator that sinks must remain accessible

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for quaternary ammonium

Intermediate - No soap provided at handwash sink. Handwash sink of restroom used by employees. Operator placed soap Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in walk-in freezer not date marked. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on shelf of prep table Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink of restroom ran for 3 minutes 73°F. Operator adjusted valve. 107°F Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored in soiled container on cook line

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from container with no straw and lid Opened employee beverage container in a cold holding unit with food to be served to customers. Employee milk in triple door reach-in cooler of cook line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarettes on cook line

Basic - Employee with no hair restraint while engaging in food preparation. 1 employee

Basic - Food stored on floor. Bucket of chicken wings on floor of walk-in cooler Repeat Violation

Basic - Stored food not covered. Cooked chicken in walk-in cooler. Employee covered foods Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Commercially processed cooked peas and carrots at room temperature Time/temperature control for safety food thawed under water that was barely running/dripping. Raw chicken thawing at three compartment sink with water barely running Repeat Violation

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Stored in mop bucket

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler of cook line and on prep table is stained. Warning - From follow-up inspection 2021-07-02: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2021-07-02: Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee vegetables in single door reach-in cooler of cook line. Employee raw clams in walk-in cooler. Warning - From follow-up inspection 2021-07-02: Employee vegetables in single door reach-in cooler Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave next to steam table. Warning - From follow-up inspection 2021-07-02: Time Extended