CHINA WOK

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - fresh garlic in oil (62F - Cold Holding) Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. - hand wash sink near front counter covered by food tray.

Basic - Buildup of food debris/soil residue on equipment door handles. - cook line cooler doors handles Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. - tongs on cart handle

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed cabbage over cut cabbage at walk in cooler.

Basic - Buildup of food debris/soil residue on equipment door handles. - cook line cooler Repeat Violation

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 in bulk potato starch Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. - bulk potato starch Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. - Raw chicken over bag of carrots in walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over uncovered buckets of cooking sauce in walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - egg rolls (51F - Cold Holding) Manager states held on counter during busy rush - fresh garlic in oil (61F - Cold Holding). Employee put back in cooler

Basic - Bowl or other container with no handle used to dispense food. - plastic bowl used to dispense cooking sauce

Basic - Buildup of food debris/soil residue on equipment door handles. - cookline coolers

Basic - Cutting board has cut marks and is no longer cleanable. - cutting board at cook line

Basic - Stored food not covered. - buckets of cooking sauce

High Priority - Container of medicine improperly stored. Stored in a container if cook line make table. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cracked eggs with gloved hands and then proceeded to handle food without changing gloves and washing hands . Educated operator. Corrective Action Taken

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. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale Report .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line make table cooked green beans (56F - Cold Holding)/ 3 hours. Operator relocated to another unit. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table egg drop soup (117F - Hot Holding)/4.5 hours ; Cook line . Operator instructed to discard, chicken (76F - Hot Holding ); pork (100F - Hot Holding); /30 minutes. Operator instructed to reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cookline cutting board soiled with dirt.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle stored on food storage shelf .

Basic - No conspicuously located ambient air temperature thermometer in cookline cold holding unit

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 10 ppm . 100 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with a black mold like stain -can opener blade dirty

Basic - Equipment in poor repair. Cutting board on the line heavy marks no longer cleanable

Basic - Food stored on floor. Bucket of soy sauce on the floor in prep uncovered

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -racks in the walk in cooler rusty and soiled

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at the back door

Basic - Working containers of food removed from original container not identified by common name. Msg, salt not identified at the prep station

High Priority - Container of medicine improperly stored. Stored over the make cooler

Basic - Equipment in poor repair. Several Make cooler gasket are ripped and need to be replaced

Basic - In-use wet wiping cloth/towel used under cutting board. Employee cutting the pork

Basic - Outer openings not protected with self-closing doors. Door closer is not connected

Basic - Screening is not 16-mesh to the inch. At the back door

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp in the sink 70° holding

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. Provide form via email

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

Basic - Clean utensils or equipment stored in dirty drawer or rack. In the prep area a soiled cambro container is storing hand utensils

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink over a prep table with raw beef

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

Basic - Equipment in poor repair. -gaskets to the make cooler is ripped -gasket to the low boy cooler on the line is ripped

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets to the line coolers soiled

Basic - Screening is not 16-mesh to the inch. In the back doors

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Utensils in a small cambro dirty

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lomein 45° cold hold -Lomein sitting out of the cooler provided DBPR FORM HR 5022-090

Intermediate - No soap provided at handwash sink. Soap dispenser at the back door broken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wings, egg rolls, chicken (cooked) not dated

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

Basic - Floor tiles missing and/or in disrepair. Tiles cracked

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves rusted

Basic - Stored food not covered. Rangoons not covered

Basic - maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill used to mix tempura batter

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg roll (46F - Cold Holding); chicken (45F - Cold Holding); (48F - Cold Holding); . Operator received a food order earlier in the day.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards black mold like substance present -can opener blade

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 no item is dated

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cooks line over the make cooler open water bottle

Basic - Floor tiles missing and/or in disrepair. Tile cracked at the walk in cooler door

Basic - Food stored on floor. Sweet and sour sauce stored on the floor

Basic - Stored food not covered. White bins not covered in dry storage Sweet and sour sauce in the prep area

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