BAMBOO GARDEN

High Priority - Container of medicine improperly stored. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded lettuce at cookline 62°f. Out of cooler less than 1 hour. Operator moved back to cooler. Corrective Action Taken

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

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Single-service articles improperly stored. -case of cups stored on floor in kitchen. Corrected On-Site

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

High Priority - Raw animal food stored over or with unwashed produce. -raw shell eggs stored over unwashed celery.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -egg rolls in top area of reach in cooler at 45°f. Advised operator not to store above fill line.

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door. -microwave door. Repeat Violation

Basic - Floor soiled/has accumulation of debris in walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris. -table under grill soiled with grease, food debris.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bean sprouts at 75°f at cookline. Out of cooler less than one hour. Operator moved back to cooler. Corrective Action Taken Repeat Violation

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

Basic - Floor soiled/has accumulation of debris under fryer.

Basic - Floors not maintained smooth and durable. -metal floor panel loose in walk in cooler.

Basic - Food stored on floor. -bags of rice in kitchen.

Basic - Nonfood-contact surface soiled. -hood filters soiled with grease. -cooking equipment, side of fryer, soiled with grease.

High Priority - Nonfood-grade bags used in direct contact with food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil 64°f at cookline. Out of cooler 30 minutes. Operator moved back to cooler. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Basic - Buildup of food debris/soil residue on microwave door handles.

Basic - Ice buildup on freezer door/floor in walk-in cooler.

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

Basic - Single-service articles improperly stored, case of takeout containers in kitchen.

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. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust: -grease buildup on hood filters. Repeat Violation

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

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw fish stored over vegetables, noodles in reach in freezer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Squid at 47°f in top area of reach in cooler. Advised operator to place below fill line.

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.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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.

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

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to dispense seasoning. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor, case of chicken in walk in cooler.

Basic - Nonfood-contact surface soiled with grease: hood filters.

Basic - Single-service articles improperly stored, takeout containers stored on kitchen floor.

Basic - Working containers of food removed from original container not identified by common name, fish seasoning. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -chicken over vegetables -chicken over tcs sauce

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bean sprouts 76-78F less than 2 hours, operator relocated to walk in cooler Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -cream cheese inside reach in cooler, operator stated for personal use and discarded Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of reach in coolers soiled -light accumulation of black, mold-like substance on inside of ice machine

Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink in rear of kitchen blocked by push cart with glassware

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle with purple solution underneath dishmachine

Basic - Bowl or other container with no handle used to dispense food. -soufflé cup in msg, operator removed Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on shelf above reach in cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee jacket and hat on food storage rack

Basic - Floor soiled/has accumulation of debris. -floor under cooking equipment soiled

Basic - Food not stored at least 6 inches off of the floor. -cases of oyster sauce and sriracha sauce stored on floor, operator relocated -case of frozen shrimp on floor in walk in cooler Corrected On-Site

Basic - In-use knife stored inside reach in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters severely soiled -walk in cooler door and gasket soiled -walk in cooler fan covers lightly soiled -mop sink soiled

Basic - Silverware/utensils stored upright with the food-contact surface up. -spoons on prep table across from hand wash sink Corrected On-Site

Basic - Single-service articles improperly stored. -cups stored on floor in exit hallways

Basic - Working containers of food removed from original container not identified by common name. -flour container lacking label

Marked exit/path to marked exit blocked. For reporting purposes only. -marked exit path blocked by various items being stored in hallway

High Priority - Nonfood-grade bags used in direct contact with food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts at 64°f in kitchen. Out of cooler 1 hour, operator iced. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

High Priority - Container of medicine improperly stored. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 47°, and shrimp 52°f in top area of reach in cooler. Items in cooler for 1.5 hours. Advised operator to keep lid closed.

Intermediate - Handwash sink used for purposes other than handwashing, ice dumped in hand wash sink.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator no longer going to use lunch menu for sushi. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - Spray bottle containing toxic substance not labeled.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Corrected On-Site

Basic - Cloth used as a food-contact surface, covering noodles in reach in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site