CHOPSTICKS RESTAURANT INC

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Upon inspection, observed containers of breaded chicken in walk-in cooler not date marked and held more than 24 hours. Operator states less than 7 days. Repeat Violation

Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Upon inspection, observed case of unwashed bell peppers stored over containers of cut onions in walk-in cooler. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Upon inspection, observed no paper towels at handwash sink near front counter at establishment.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Upon inspection, observed container of raw chicken in walk-in cooler not date marked held over 24 hours, but less than 7 days per operator.

Basic - Stored food not covered. Upon inspection, observed container of cooked pork in lower make bar cooler uncovered.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Upon inspection, observed unwashed produce store over ready to eat produce in walk-in cooler.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles in dining area

Basic - Food stored on floor. Observed buckets of food on floor in walk-in cooler. Operator removed buckets from floor during inspection Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed multiple containers of bulk dry ingredients with no labels in prep area of kitchen.

High Priority - Nonfood-grade bags used in direct contact with food. Spare ribs in reach-in freezer stored in plastic retail bag making direct contact with bag.

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Beef and shrimp on top of make table reach in cooler over broccoli in bottom portion of make table reach in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over precooked chicken wings.

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 removed from package, stored over krab. Operator moved krab to top shelf above chicken. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese wontons in reach in cooler at 48f held overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese wontons 48f held overnight. See stop sale. Egg rolls 47f for 3 hours. Operator moved egg rolls to walk-in cooler to rapidly cool.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in reach-in cooler moving wildly.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen has large lid stored on top. Operator removed lid. Lid was put back in sink during inspection.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in front used to get water for tea.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between make table reach-in cooler and prep table. Operator removed knife during inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler vents.