CHIN

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -double glass door reach-in cooler: raw shell eggs stored over prepared vegetables and raw pork stored over chicken base, operator reorganized reach-in cooler Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -plastic bowl stored in vinegar, operator removed Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -over rear prep table/shelves

Intermediate - Spray bottle containing toxic substance not labeled. -pink sanitizer solution spray bottle lacking label, operator labeled Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee personal bags stored above rice flour, operator removed Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. -operator removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -operator discarded standing water in plastic pan, filled a metal pan and placed on hot plate to rapidly heat Corrective Action Taken Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on cutting board, operator filled sanitizer bucket and relocated the wet wiping cloth to the sanitizer bucket Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. 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. -chicken and shrimp, provided Time As Public Health Control Written Procedures form Corrective Action Taken

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -cooked chicken and cooked pork

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked rice rolls, per operator cooked on Saturday 3/1/2025, operator dated Corrected On-Site

Basic - Cardboard used to line food-contact shelves. -cardboard with tortillas lining shelf above tabletop fryer, operator discarded Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spoon for rice stored in water 80F, operator discarded water Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall around handwash sink has an accumulation of grease and food debris

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw tilapia stored over multiple ready-to-eat foods inside black reach-in freezer, operator relocated Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee sunglasses and charging cord stored on shelf above reach-in cooler, operator removed Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. -oil jug stored on floor, operator relocated Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -hot holding cabinet

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink in kitchen