No. 1 Wok

Observed raw eggs stored over vegetables and cream cheese in reach in cooler. Raw animal foods must not be stored over fresh vegetables or ready to consume items as this poses a contamination risk. COS: eggs moved to lower shelf in unit.

Observed food debris and residue buildup in crevices of countertops and lower shelving units throughout kitchen.

Cold hold food in front reach in cooler not maintaining proper temerature.

Colander and plastic food containers with food residue stored over 3 compartment sink.

Screen doors up front does not close completely and large gap at the top between door and door opening.

Refrigerator on cookline has food residue on inside. Top shelf on cookline still has random unrelated kitchen items on top shelf.

Random items stored under stainless table that needs removed from kitchen. Ie. all thread bolt, unapproved 2x10 treated pine board, grocery bags.

Patron bathroom without paper towels in dispenser. Observed no soap at hand sink in kitchen.

Observed an unapproved cutting board stored at the 3 compartment sink, it appears to be cut piece of 2x10 from a hardware store, ie. pine board.

Prepared egg rolls in RIC not date marked. Prepared foods in chest coolers not date marked, ie beef, chicken, and pork.

Screen door up front does not completely seal the opening, there is a large 5" gap at the top of the screen door.

Shelving dirty with dust and grease where single service plates are stored.

Remove all unused equipment from kitchen, ie. separate tools for food manipulation equipment.

Three compartment sink and food prep sinks not labelled for uses.

Food prep tables dirty with old food residue on table tops, food prep cooler.

Floors throughout kitchen, especially under and around equipment are soiled with old grease. Missing ceiling tiles in kitchen area.

Observed wiping cloths stored on counter and not sanitize bucket. *Store wiping cloths in sanitize bucket.

Observed single service items stored on floor in front storage area. *Store items 6 inches above floor.

Observed heavily soiled shelving units throughout main kitchen, cooler handles, and reach in cooler interiors. Advised deep cleaning.

Toilet is not functioning properly. Operator has someone coming to fix it.

Observed several missing ceiling tiles throughout facility. *Operator states he has spoken with lease owner and asked for replacements.

Observed uncovered broccoli in reach in cooler at rear of main kitchen and uncovered flour, spices, and sugar in grill area. Food items must be stored covered to protect against contamination.

Observed wet wiping cloths improperly stored throughout main kitchen (laying on countertops and around grill area). Wet wiping cloths must be stored in sanitizer solution between uses. Replace sanitizer every 4-hours and test concentration.

Observed single service items (i.e. cups, plastic-ware, carry out plates) stored directly on the floor. Single service items must be stored a minimum of 6 inches above floor to prevent contamination and pest harboring.

Observed heavily soiled floors, shelves, and reach in coolers in main kitchen - littered with debris, flour, and food crumbs. Advised deep cleaning.

Observed several missing ceiling tiles throughout facility. Replace tiles.

Observed hand wash sink in main kitchen without soap or means to properly wash hands. Hand wash stations must be fully supplied with soap, paper towels, and trash can to dispose of used napkins. Area should also be free of clutter and easily accessible. Also observed hand wash sink to be soiled with food debris. Debris had clogged drain - allowing water to become stagnant/stand in sink. Clean sink. Hand sink must be used for hand washing ONLY - no prep should take place at this sink.

Observed uncovered broccoli and egg rolls in reach in cooler at rear of main kitchen and uncovered flour, spices, broccoli, and sweet and sour sauce on counters throughout main kitchen. Food items must be stored covered to protect against contamination.

Observed uncovered broccoli in reach in cooler at rear of main kitchen and uncovered flour, spices, and sweet and sour sauce on counters throughout main kitchen. Food items must be stored covered to protect against contamination.

Observed wet wiping cloths improperly stored throughout main kitchen (laying on countertops and around grill area). Wet wiping cloths must be stored in sanitizer solution between uses. Replace sanitizer every 4-hours and test concentration.

Observed heavily soiled floors and shelves in main kitchen - littered with debris, flour, and food crumbs. Advised deep cleaning.