Basic – Bowl or other container with no handle used to dispense food.Bowl use to scoop flour . Corrected On-Site Repeat Violation

Basic – Employee personal food not properly identified and segregated from food to be served to the public.Employee food stored on top of restaurant food on reach in cooler across from woks. Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee drinks stored over sheet pan that had was used to keep food . Corrected On-Site

Basic – Food not stored at least 6 inches off of the floor.Raw chicken, pork, beef stored directly on floor in walk in freezer and bbq sauce stored on walk in cooler. Corrected On-Site Repeat Violation

Basic – Garbage can located outside has no lid or lid open/broken.

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Repeat Violation

Basic – Outer openings not protected with self-closing doors.

Basic – Outer openings of establishment cannot be properly sealed when not in operation.Screen on back door broken.

Basic – Screen in door torn/in poor repair .

Basic – Stored food not covered.Egg rolls in walk in cooler and reach in cooler. Wontons in freezer.

Basic – Time/temperature control for safety food thawed in an improper manner.Chicken been thawed in standing water and kept on floor under rack that has flour. Corrected On-Site

Basic – Wall soiled with accumulated grease, food debris, and/or dust.Floors , walls ceilings need to be clean.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw pork stored over egg rolls in tall grey reach in cooler . Corrected On-Site Repeat Violation

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Items kept overnight on reach in cooler across from woks . Raw beef with temperature of 46F, pulled eggs with temperature of 47F.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

All items kept on reach in cooler across from woks, some for less than 4 hrs some overnight. nRaw shrimp kept on reach in cooler for less than 4 hrs with temperature of 46F, cooked pork kept on reach in cooler for less than 4 hrs with temperature of 50F, cooked chicken kept on reach in cooler for less than 4 hrs with temperature of 48F, raw beef kept on reach in cooler overnight with temperature of 46F, , pulled eggs kept on reach in cooler overnight with temperature of 47F. Ask manager to move items to other side of cooler that has better temperatures. Rechecked items has gone down to 40, 35F. Corrective Action Taken

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . Corrected On-SitePer operator food placed out at 11:00. General tos chicken, eggs , tempura chicken , rice, egg rolls. Krab Rangoon. Corrected On-Site Corrected On-Site

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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. Inspector provided operator. Corrected On-Site

Intermediate – No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.Operator was using incorrect bleach. Using bleach that was not for sanitizing . Operator bought the correct bleach. Corrected On-Site

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food.For general tos chicken , tempura chicken, shell eggs, fried rice, egg rolls. , krab Rangoon. 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.Cooked ribs , pulled from freezer yesterday with no date marked. Cooked pork pulled from freezer yesterday with no date marked.