OZ ASIAN

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - tuna Corrected On-Site Repeat Violation

Basic - Stored food not covered. - bags of bulk flour and bulk sugar not closed up Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Salmon wrapped in non food grade paper towel at reach in cooler on frontline

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna thawing without being removed from vacuum sealed bag per manufacturer instructions

Basic - Cutting board has cut marks and is no longer cleanable. At front line make table

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee engaged in cooking food with no hat or hair net

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 direct contact with salt at dry storage area Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Tuna thawing without being removed from vacuum sealed bag per manufacturer instructions

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 110° hot holding over the fryer .

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 200+chlorine at the 3 compartment sink

Basic - Ceiling tile ajar over the safe in the prep kitchen

Basic - Outer openings not protected with self-closing doors.

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth 200 + operate adjusted the water 200+ operate added water 100 ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bin ; tofu (50-39F - Cold Holding) tofu was over filled operator removed to recover the temperature Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade dirty Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Back door missing closures

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados not washed prior to prep

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

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

Basic - Floor soiled/has accumulation of debris. Floor sinks soiled in prep

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cooks

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in the mop buckrt

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw over noodles in the line drawers operator corrected Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hydrated garlic stored in oil 60° on the cooks line. This product need's to be held under refrigeration or held on time. Operator added the time to the item Corrected On-Site

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open water bottle in the 3 door true, operator removed Corrected On-Site

Basic - Outer openings not protected with self-closing doors.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink chlorine ppm 200++

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

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

Basic - Outer openings not protected with self-closing doors.

Basic - Single-service articles improperly stored. Togo supplies stored in the box on the kitchen floor

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Ppm 200++