DIFFERENCE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above sauces inside walk in cooler, manager rearranged during inspection 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. -smoked pork(track refrigerator days only) -cooked noodles from previous day

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease coating a suck lines above woks -some hood filters above woks -backsplash behind woks at cook line -gaskets to walk in cooler

Basic - Screening at back door is not maintaining 16-mesh to the inch due to disrepair.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw poultry above sauces inside walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -eggrolls 46-47F inside bottom section of cooler across from grill, manager stated placed into cooler 1 hour prior, moved to other unit to cool down.

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. -smoked pork

Basic - Cardboard used to line nonfood-contact shelves. -dry storage shelving near back door

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -walk in cooler under shelving -under dry storage shelving in back

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets to walk in cooler -backside of slicer

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -section of floor at cookline near woks - From follow-up inspection 2025-01-30: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw poultry stored above raw shrimp inside walk in Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -squeeze bottles -small cutting board -interior of reach in cooler

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

Basic - Floor soiled/has accumulation of debris. -near back door

Basic - Ice buildup in reach-in freezer.

Basic - Improper storage of maintenance equipment that interferes with cleaning. -pallet, ladder in back near door

Basic - Manager and employee with no hair restraint while engaging in food preparation.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of smoker -handles of cooler -surface area between woks

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.

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

Intermediate - Handwash sink not accessible for employee use at all times. -blocked by large movable speed rack Corrected On-Site

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.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -debris stuck to scale on prep table -some hood filters

Basic - very slow draining water in handwash sink. -hand sink on cook line

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -backside of slicer at blade/guard

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

Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area.

Basic - Floor soiled/has accumulation of debris. -under warewashing area

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

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -mop head inverted and hanging directly against soap dispenser at hand sink Corrected On-Site

High Priority - Container of medicine improperly stored. -box of medicine stored on top shelf above/with food items. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw egg stored above sauce inside cooler Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -egg rolls marked 9/13

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -egg rolls marked 9/13, advised operator of counting initial cook/prep as first day.

Basic - Bowl or other container with no handle used to dispense food. -bowl used to dispense rice from bulk container

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

Basic - Covered waste receptacle not provided in unisex/women's bathroom.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food not stored at least 6 inches off of the floor. -fryer oil -soy sauce Corrected On-Site

Basic - Ice buildup in reach-in freezer.

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Basic - Ripped/worn tin foil used as shelf cover.

Intermediate - - From initial inspection : 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. -smoked pork inside walk in cooler. Manager stated cooked Sunday, removed from freezer day prior. No date mark. - From follow-up inspection 2023-03-28: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2023-03-28: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -fryer oil - From follow-up inspection 2023-03-28: Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. -operator reusing no10 cans - From follow-up inspection 2023-03-28: Time Extended

Basic - - From initial inspection : Basic - Screening is not 16-mesh to the inch due to disrepair/holes/tears - From follow-up inspection 2023-03-28: Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched trash can while moving out of way of equipment/clean pot to begin preparing food.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer

Intermediate - Handwash sink not accessible for employee use at all times. 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. -smoked pork inside walk in cooler

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -behind rice cooker and smoker

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. -cell phone, tablet stored on top of small plates acroas from cook line

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

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.

Basic - Floor soiled/has accumulation of debris. -behind/around smoker in back part of kitchen -under 3 compartment sink

Basic - Food not stored at least 6 inches off of the floor. -soy sauce buckets in back of kitchen

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -slicer blade guard behind blade -door handles -Shelving above prep table near microwave -hood filters

Basic - Reuse of single-service or single-use articles. -no.10 cans reused to hold oil/sauces on line

Basic - Unwashed produce stored above ready-to-eat food. -Unwashed Whole mushrooms stored above container of sauce inside walk in cooler Corrected On-Site

Basic - Wet wiping cloths not laundered daily.

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -noodles, 65-75F after 3 hours, manager loosely covered product in walk in Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. -water chestnuts

Intermediate - Handwash sink not accessible for employee use at all times. 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. -pork inside walk in cooler

Basic - Bowl or other container with no handle used to dispense food. -inside flour container Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

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

Basic - Reuse of single-service or single-use articles. -number 10 cans reused for oils

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Slicer blade showing rust pitting the surface.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored above soy sauce Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Speed rack, pallet blocking hand sink 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. -cooked pork

Basic - Current Hotel and Restaurant license not displayed. -provided paperless license handout

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

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

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on hood system.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -slicer , guard and majority of equipment that is not food contact. -hood filters

Basic - Ripped/worn tin foil used as shelf cover.