MR. WONTON

Observed raw chicken, cooked boiled chicken, shredded carrots, green onion stored in the WIC in the main kitchen uncovered. Observed sweet and sour chicken, eggrolls that were stored uncovered on the RIF located next to the entrance area in the kitchen C/A Unless cooling, food shall be stored covered COS Food was covered

Observed the ice bin in the main kitchen having heavy accumulation of black mold C/A ) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. COS Facility has 3 days to correct the violation and submit pictures to EHS Update: On 11/10/2025 the owner sent an pictures to EHS showing the ice bin clean. Violation corrected

Observed accumulation of grease build up under ventilation hood over fryer to drip. CA: Ensure that all equipment food-contact surfaces and utensils are clean to sight and touch Cos Facility has 10 days to correct the violation Update: On 11/10/2015 the owner sent pictures to EHS showing the fire suppression spout and under the hood grease clean

Observed boiled chicken, cooked shrimp and cooked pork stored in the WIC without a date

Observed gaps and daylight around backdoor to main kitchen. Also, observed back door unable to close completely. CA: Ensure food service establishment is protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors. COS Facility has 3 days to correct the violation Update: Owner sent pictures to EHS showing the floor has been leveled and repaired

Observed chicken and egg rolls on the counter top using TPHC with no label for discard time. C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. COS: PIC wrote on whiteboard discard times.

Observed egg rolls and cooked chicken stored uncovered in the reach-in cooler. Observed carrots, broccoli, chopped onions,soy sauce, and chopped cabbage stored uncovered in the walk-in cooler. C/A: Unless cooling, food shall be stored covered.

COS: Covered

Observed cooked chicken in prep top cooler at 50F, Cooked sliced chicken under counter at 60F, cooked lo mein on counter at 48F, and raw shelled eggs under counter at 58F, fried rice on counter next to fryer at 73F (main kitchen). C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: Fried rice was placed on ice to rapidly chill to 41, all other items were placed back into the walk-in cooler.

Observed TPHC being used for wontons without written procedures. C/A: If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request. COS: PIC placed date labeling on wonton.