LI'S HOT WOK CHINESE BUFFET

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach on floor in between prep sink and prep table. Observed operator step on roach and remove roach from floor and he asked employee to clean floor. Employee cleaned and sanitized area on floor with mop. Operator stated establishment uses Orkin and they were out 2 or 3 days ago to service establishment. Corrected On-Site Admin Complaint - From follow-up inspection 2025-09-24: Observed no live roaches in establishment. Admin Complaint

Basic - - From initial inspection : Basic - Dead roaches on premises. Observed 1 dead roach on shelf under prep table. Operator had employee remove roach and clean and sanitized area on the shelf. Observed 3 dead roaches on floor under dish machine and 3 dead roaches on floor under shelf in dry storage location. Operator had employee remove roaches and clean and sanitized areas on floor with mop. Corrected On-Site Admin Complaint - From follow-up inspection 2025-09-24: Observed no dead roaches in establishment. Admin Complaint

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Operator not familiar with shell stock tag procedures.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed 26 oyster tags without date mark with last date served.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in still water. Operator placed in sink under cool running water. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior lid of make table with accumulation of debris.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored inside make table with food intended for customer service.

Basic - Food stored on floor. Observed plastic bucket of soy sauce stored on floor in dry storage area.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Basic - No handwashing sign provided at a hand sink used by food employees, hand wash sinks in kitchen. Repeat Violation

Basic - Stored food not covered. Observed chicken store in walk-in freezer without cover. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food, chicken powder and beef powder, soy sauce.

Basic - Employee preparing food in customer section of dining area. Observed employee prepping wontons in dining area. Operator educated staff and moved food prep to appropriate area. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed unreadable sign above hand wash sink at kitchen entrance.

Basic - Stored food not covered, fish and beef in walk in freezer. Operator properly covered during inspection. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored on shelf above green beans in upright cooler. Operator properly stored during inspection. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, beside prep sink. Operator replenished during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone stored above make bar in kitchen. Operator removed during inspection. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Observed fish, wontons, and shrimp stored uncovered in walk-in freezer. Repeat Violation

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

Intermediate - Handwash sink used for purposes other than handwashing. Soiled cloth stored in hand wash sink near sushi bar. Owner removed cloth. Strainer stored in hand wash sink near cook line. Employee removed strainer and sent to ware wash station. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Through out kitchen and dining room. Vents rust.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and keys stored on dry storage shelf next to food.

Basic - Stored food not covered.multiple items in walk in cooler, walk in freezer and reach in freezer not covered. Manager has employee working on covering all items. Corrective Action Taken

Basic - Wash/Rinse/Sanitizing solution not maintained clean. Dirty dishes stored in dirty solution in 3 compartment sink. Employee will run dishes through dish machine. Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef and chicken made 30 hours prior to being held in walk in cooler per cook not date marked. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Food stored on floor. Potatoes in bucket stored on floor in kitchen by fryer. Operator removed from floor. Corrected On-Site

Basic - Wash/Rinse/Sanitizing solution not maintained clean. Dishes sitting in dirty water in 3 compartment sink.