China 1

Basic – Bowl or other container with no handle used to dispense food. Bowl in bulk rice.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of reach in cooler in kitchen.

Basic – Food stored on floor. Soy sauce on floor in walk in cooler .

Basic – No handwashing sign provided at a hand sink used by food employees at handwash sink near front of kitchen.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of all reach in coolers of establishment.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers of establishment.

Basic – Stored food not covered.chicken wings and multiple items in walk in cooler.

Basic – Unclean building components, attachments or fixtures. Hood filters.

Basic – Water leaking from pipe at handwash sink in kitchen.n Repeat Violation

Basic – Wet mop not stored in a manner to allow the mop to dry.

Basic – Working containers of food removed from original container not identified by common name. Bulk corn starch.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on top of reach in cooler in kitchen. Operator relocated at time of inspection. Corrected On-Site

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

nCold holding: raw shell eggs 68 F, cut leafy greens 76 F, operator put in cooler at yo e of inspection.

High Priority – Toxic substance/chemical improperly stored. Easy off cleaning spray on dry storage rack. Operator relocated at time of inspection. Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.

Intermediate – Handwash sink not accessible for employee use at all times. Handwash sink blocked by reach in cooler near front of kitchen.

Intermediate – Handwash sink used for purposes other than handwashing. Rice in handwash sink.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink near front of kitchen.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings and multiple items in walk in cooler.