CHINA WOK

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, raw chicken over raw beef. Operator switched storage levels. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rice cooker has food debris build up along seal for lid. Wok station has build up of food debris along edges of the cook line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, cooked chicken from Monday missing product date marking. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic portion container used as scoop in bulk bag of rice.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the reach in freezer. Employee personal food stored over food for customers. Operator began relocating. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored over uncovered bulk flour container.

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean ,metal bowls stacked while wet. Repeat Violation

Basic - Equipment in poor repair. At front counter, reach in freezer door gasket torn and tape used to seal gasket. Repeat Violation

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Grease dripping under hood filters of cook line down wall into catch tray.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stained reach in cooler,reach in freezer door gaskets. Repeat Violation

Basic - Stored food not covered. Bulk seasoning containers with lids not covering the product when not in use.

High Priority - Dented/rusted cans present. See stop sale. On the bottom shelf of the prep table, one can of oyster sauce with dent on seal of can. Operator removed to discard. Corrective Action Taken

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 handling cooked ready to eat chicken and noodles and placing into bags or containers for storage. Operator asked employee to put on gloves. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler, cooked noodle (68F - Cold Holding) per operator placed on counter during lunch rush and just put back inside cooler.

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. Cut cabbage on cook line held utilizing time as public health control has no time marking and incorrect date on the time chart at the front counter. Per operator placed out at noon. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top portion of the wok station, chicken (97F - Hot Holding) operator had employee place into fryer and cook for customer order. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, cooked chicken from Monday missing product date marking and cooked egg rolls from Tuesday missing product date marking. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On shelf by rear exterior door clean pans not inverted or covered. On shelf by air conditioner unit, large metal bowl not inverted. Operator inverted. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on prep counter opposite fryers, prep table used for bagging to go orders.

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean metal bowls stacked while wet.

Basic - Equipment in poor repair. Reach in cooler and reach in freezer closest to the front counter on the cook line have damaged door gaskets. Repeat Violation

Basic - Food stored on floor. Brown sauce stored on floor in bucket by rear exterior door.

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage in men's restroom. Operator has extra sign to post. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters with grease dripping at bottom of filters. Repeat Violation

Basic - Old food stuck to clean dishware/utensils. On magnetic block next to three compartment sink, clean metal knife with old food debris on the blade.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop head stored in mop bucket outside of rear exterior door.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come in to the kitchen through the rear exterior door then begin to wash dishes.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw shell eggs over peeled onions. In the reach in freezer raw shrimp in bag over packaged noodles. Operator relocated the shrimp. In glass door reach in cooler, raw shell eggs over canned sodas for customers. Operator relocated the raw shell eggs. Corrective Action Taken

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. No time marker for egg rolls or chicken held on time as public health control on the cook line. Operator forgot to fill out time board, added items. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front counter hand wash sink. Operator provided paper towels. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, egg rolls and chicken prepared Wednesday with no product date marking. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Portion cup used as scoop in bulk flour container.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler employee personal food over food for customers. Repeat Violation

Basic - Equipment in poor repair. Standup reach in freezer at front counter has a torn door gasket, repaired with tape. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer door gaskets with residue staining. Repeat Violation

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Interior of standup reach in freezer at front counter base soiled with food residue.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer at 0ppm at front counter. Operator added chlorine bleach. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in cooler on the cook line, raw chicken wings over cooked chicken. In the walk in cooler raw shell eggs over cut and peeled onions. In the reach in freezer raw shrimp and raw chicken on sheet tray over cooked chicken. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink. Operator provided paper towels. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time as public health control written procedures only one page available. Provided new copy. Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler cooked egg rolls from Tuesday the 17th and chicken from Sunday the 15th with nonproductive date marking.

Intermediate - Records/documents for required employee training appear to be falsified. Two food manager certificates with pen written over original date of expiration.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep station where orders are bagged. Employee relocated the drink. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in walk in cooler and walk in freezer stored with food to be served to customers. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean metal containers stacked while wet. Repeat Violation

Basic - Equipment in poor repair. Standup reach in freezer has a torn door gasket.

Basic - Floor, walls and ceiling soiled/has accumulation of debris. Floors of cook line/ ware washing under equipment have debris build up. Ceiling tiles on cook line acoustic tiles. Repeat Violation

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife stored between reach in cooler and prep table. Operator removed the knife. Rice scoop stored in water at 86F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease dripping from cook line hood filters. Repeat Violation

Basic - Stored food not covered. In the standup reach in freezer uncovered sheet tray of breaded shrimp. In the walk in cooler uncovered containers of peeled and cut onions.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep table of wok station. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in chest freezer raw shrimp in bag over bagged cooked pork. In the standup reach in freezer raw chicken on sheet tray over bag of cooked egg rolls. Operator began rearranging the freezers. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pot of soup stored on top of the steamwell lids at 109F. Operator had employee reheat the soup. Corrective Action Taken

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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep station closed the fryers and on center prep table has food residue stains.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the beverage cooler at the front counter, employees personal food over cans of soda. In the standup reach in freezer employee food stored over French fries for customers. Operator relocated the personal food. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean metal containers stacked while wet. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor under triple sink has build up of debris along the wall. Ceiling tiles through kitchen are acoustic tiles.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease dripping from under hood filters. Flip top reach in cooler door gaskets have mold like substance. Wok station has food debris build up. Repeat Violation

Basic - Open dumpster lid. Small dumpster, lid left open.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on wok station and prep table where food is boxed and bagged.

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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At time of inspection only one page of the written procedures for time as public health control available. Inspector provided printable written procedures. Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At time of inspection establishment writes date food is prepared on paper at the front counter, unable to properly track date prepared for each container of food. Discussed date dot stickers or system to properly track the date food is prepared. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep table next to the rice cooker.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, employee personal food stored on shelf over food to be served to customers.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean metal containers stacked while wet on the shelf over the three compartment sink.

Basic - Equipment in poor repair. Reach in freezer with torn cooler door gasket.

Basic - Food stored on floor. Fryer oil stored on the floor of the prep area. Operator relocated the fryer oil. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler and reach in freezer door gaskets with soiled residue. Hood system filters on the main cook line with grease build up below the filters. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Base of the flip top reach in cooler has food debris build up.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer no longer commercially packaged chicken stored over cooked pork, person in charge began rearranging. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth bucket at 200+ ppm, rebleaching strip, person in charge remade to 100ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Container stored in back hand wash sink, item was removed. Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Bowl used to portion broccoli with cracked edge.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Items held on time missing from time paperwork. Provided new form during inspection.

Basic - Floor soiled/has accumulation of debris. Floors with debris buildup under make line. Under triple sink. Porous ceiling tiles observed in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rust and debris buildup on shelves in walk in cooler. Wok station with debris buildup. Repeat Violation

Basic - Reuse of single-service or single-use articles. Single use bags being reused to hold food in reach in freezer.

Basic - Time/temperature control for safety food thawed in an improper manner. Meat thawing at room temp, person in charge moved to walk in cooler. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in freezer raw chicken no longer commercially packaged stored over no longer commercially packaged beef. Also, raw shell eggs stored over prepped onions in walk in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by stacked buckets of sauce, person in charge removed. Also, container stored in hand wash sink, person in charge removed. Corrected On-Site

Intermediate - Records/documents for required employee training appear to be falsified. Employee training dates written over, states year taken 2024, year expired 2025.

Basic - Equipment in poor repair. Wok at wok station missing pieces.

Basic - Floor soiled/has accumulation of debris. Floors under triple sink with debris buildup. Ceiling tiles are porous in kitchen.

Basic - Food stored on floor. Buckets of food stored on the floor in kitchen. Also, food stored uncovered in walk in cooler. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between table cracks in kitchen. Person in charge removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy debris buildup around wok station on cooktop. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat sauce in reach in cooler. Also raw chicken stored over beef no longer commercially packaged in reach in freezer. Also raw chicken stored of ready to eat sauce in walk in cooler. Person in charge began rearranging. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach in cooler by fryer, egg roll 47F. Chicken in same unit 43F. Ambient temperature of unit 39F during inspection. Person in charge states door has been open prior to inspection. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Containers stored in back hand wash sink. Person in charge removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from mens restroom. Person in charge provided. Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous tiles in kitchen. Also vent over front beverage cooler with debris buildup.

Basic - Food stored on floor. Oil stored on floor at cookline. Person in charge raised. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy debris buildup on cooktop.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Egg rolls in walk in cooler stored in used chicken box.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Sheet pan of raw chicken over cooked pork in stand up freezer near walk in cooler. Person in charge moved pork to chest freezer Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer on hose bibb outside back door. Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Plastic container in hand wash sink and buckets blocking hand wash sink near back door. Person in charge moved container and buckets. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing towels at hand wash sink in men's restroom. Person in charge provided towels Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at threshold of front door. Repeat Violation

Basic - Food stored on floor. Bucket of chicken in prep area stored on floor. Person in charge moved bucket off floor. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water, water temperature 84°. Person in charge poured out water Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple bulk food containers with build up. Repeat Violation