EASTERN GARDEN

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. General tos chicken stored in reach in cooler across from woks. Kept for 3hrs with temperature of 47F. Egg rolls kept in small black cooler for 3hrs with temperatures of 48F Placed in freezer for rapid cooling . Corrective Action Taken** 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. Egg rolls prepared three days prior with no date marked. Dated Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon stored in water with temperatures of 82F , water discarded Corrected On-Site

Basic - Stored food not covered. Egg rolls kept in walk in cooler. Wrapped Corrected On-Site** Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shrimp placed in back on make line. -Operator moved to the front. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - garlic in oil 71° - Operator place in freezer fro quick cool. 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. - egg rolls stored in walk-in cooler 2 days prior to. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Ice buildup in reach-in freezer.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters

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

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Time/temperature control for safety food thawed in an improper manner. Thaw out chicken submerged under water but not running water still temp 36F. Operator running cold water on raw chicken Corrected On-Site

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

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 beef in WIF - From follow-up inspection 2024-09-19: Time Extended