NO 1 CHINESE FOOD

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched clothes then continued to cook and stir rice in wok without washing hands.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee chopping broccoli with bare hands.

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper that previously held cans of soda lining tray with cooked chicken.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: pans of raw chicken and raw beef on shelf over sauce buckets. Moved during this inspection. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Multiple certificates missing trainer number . All certificates missing date of birth.

Basic - Bowl or other container with no handle used to dispense food. Bowl in onions inwalk in cooler. Pan in rice. Bowl in flour.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink on top of reach in chest freezer. One drink on prep table at end of cook line. Both were moved. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several containers of vitamins on dry storage shelf over bulk containers.

Basic - Food stored on floor. Several bulk containers of sauce on floor in kitchen. Bin of pork on floor in walk in cooler. Cases of wontons on floor n walk in freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in flour in bulk containers. Removed during this inspection. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles on walk in freezer door soiled with food debris. Gaskets land exterior of black reach in chest freezer soiled with food debris. Exterior of flour bin in prepared soiled with food debris.

Basic - Reuse of single-service or single-use articles. Oyster sauce can used as a scoop for dry rice. Egg flats that previously contained raw eggs used under colanders and bulk items in walk in cooler.

Basic - Single-service articles not stored inverted or protected from contamination. Several white foam trays on top shelf of cook line not inverted.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler, operator states pork was placed in cooler approximately 1 hour ago. Discussed not placing food over the fill line. Operator moved pork to cooler to cool. cooked pork (48F - Cold Holding) Corrective Action Taken

Basic - Food stored on floor. Multiple soy sauce buckets in walk in cooler

Basic - Single-service articles not stored inverted or protected from contamination. To go boxes on top rack of cook line. Operator inverted. Corrected On-Site

High Priority - Container of medicine improperly stored. Multiple bottles of medication on shelf above bulk seasoning containers, operator started moving medicine away from food/seasonings. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork in reach in cooler at front counter. Raw chicken over raw beef in walk in cooler. Operator moved raw chicken below other items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (49F - Cold Holding) item in bowl on top of the containers in the top portion of cooler, operator placed food on the bottom of the cooler to rapidly drop to 41F or below. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Egg roll, general tso chicken, and chicken wings on time as a public health control application sitting out of cooler with no time mark, operator stated items have not been out for more than 4 hours.

Basic - Bowl or other container with no handle used to dispense food. Plastic cups with no handles in bulk seasoning containers, operator removed cups. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. 2 cutting boards on prep table with deep cut marks.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on table by cutting board and rice cooker. Operator moved all drinks below. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under cooking equipment on cooks line.

Basic - Food-contact surface not smooth and easily cleanable. Egg rolls and chicken wings directly in contact with cardboard on counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled at front counter. Exterior bulk seasoning containers. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor by Three compartment sink, operator placed bucket on cardboard. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Steel wool in hand wash sink at front counter Fork in hand wash sink in dry storage area Operator removed Corrected On-Site Repeat Violation

Basic - Food stored on floor. Multiple buckets of sauce in walk in cooler. Operator moved to shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris. Walk in cooler shelves Walk in cooler fan guards

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, operator added chlorine sanitizer. Recheck 100ppm. Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths in cook line area. Operator moved to sanitizer bucket. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over soy sauce in walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roast pork (48F - Cold Holding) above fill line in reach in cooler at cook line. Operator moved to freezer to chill. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Steel wool in hand wash sink at front counter Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Energy drink and bottle of water on prep table in kitchen. Operator removed. Corrected On-Site

Basic - Standing water in handwash sink in cook line area.

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. Emailed digital copy to operator

Intermediate - Handwash sink used for purposes other than handwashing. Scoop in hand wash sink in cook line area. Operator removed. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed digital copy to operator

Basic - Bowl or other container with no handle used to dispense food. In rice warmer, operator removed. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables stored over washed produce in walk in cooler

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can blocking sink by triple sink. Manager moved. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Chicken and eggrolls kept on time control. No written plan available. Provided written plan to operator.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken, egg rolls, and noodles cooked yesterday no date mark. Discussed with manager. Repeat Violation

Basic - Employee beverage container on a food preparation table by rice warmer. Discussed with manager. Repeat Violation

Basic - Employee personal items stored on shelf above reach in cooler. Discussed with manager.

Basic - Stored food not covered in walk in freezer. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Plastic scoop ,large spoon in sink

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

Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walkin in cooler gasket Reach in cooler gasket

Basic - Stored food not covered. Egg rolls,cooked meats in walkin in cooler

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water

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

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

High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strenght listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. Chlorine sanitizer 40ppm. Operated corrected Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Trash cans. Operator removed trash cans from in front hand washing sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.marinated chicken, pork , shrimp, cooked chicken strips operator date marked all foods over 24 hours old in walk in cooler. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Operator removed bowls from bulk food storage. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones , wallets, car keys. Operator removed personal items from food storage area.

Basic - Food not stored at least 6 inches off of the floor. Fryer oil stored on floor in kitchen operator moved fryer oil from floor. Corrected On-Site

Basic - Food stored on floor.in walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of the smoker.

Basic - Silverware/utensils stored upright with the food-contact surface up. Plastic forks and spoons stored in boxes of 600 not segregated with food contact surfaces up. Operator removed large boxes of plastic utilities and replaced with small quantities of forks and spoons.