Basic – Bowl or other container with no handle used to dispense food

Non-handle plastic container used as a scoopnfor salt container located near rear exit adjacent to triple sink. Manager removed. Corrected On-Site

Basic – Buildup of food debris/soil residue on equipment door handles

Walk in freezer located at end of cookline adjacent to prep table had paint chipping from door handles and debris. Repeat Violation

Basic – Ceiling/ceiling tile shows damage or is in disrepair

Ceiling tiles near storage rack adjacent to triple sink area is in disrepair with a piece of metal hanging down.

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Ceiling tiles above storage rack adjacent to triple sink are heavily soiled.

Basic – Cutting board has cut marks and is no longer cleanable

Long white cutting board to the right of the flip top cooler adjacent to cookline has deep grooves and embedded debris

Basic – Equipment or utensils not designed or constructed in a durable manner

Non-food grade drill with a paint mixer attachment is used as a food mixer located behind the storage rack adjacent to the rear exit door.

Basic – Floor not cleaned when the least amount of food is exposed

Floors along cookline beneath grilling station; beneath triple sink and in walk in freezer are soiled with debris.

Basic – Floor tiles missing and/or in disrepair

Floor tiles adjacent to triple sink and storage rack are cracked.

Basic – In-use wet wiping cloth/towel used under cutting board

Employee was using a wet wiping cloth beneath a cutting board adjacent to triple sink in order to prevent the board from moving. Person in charge removed cloth from beneath the item. Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Deep fryer located adjacent to prep area in front kitchen has significant oil/grease buildup along rear edge

Vent hoods over cook station adjacent to steam table are heavily soiled

Gaskets in reach in cooler adjacent to grilling station and walk in freezer are heavily soiled

Boxed or canned food items located on storage rack adjacent to triple sink stored on frayed/heavily soiled cardboard.

Basic – Outer openings not protected with self-closing doors

Exterior exit door located adjacent to storage racks do not self close.

Basic – Reuse of single-service or single-use articles

Employees cutting SS juice containers at approximately 1/2 length from top and reusing as a scoop near rice cooker adjacent to storage rack near exit.

Basic – Working containers of food removed from original container not identified by common name

Bucket of salt located on storage rack near rear exit is not labeled. Person in charge placed sticker on tub identifying food. Corrected On-Site

High Priority – Food in dirty container/equipment, exposed to potential cross contaminationnOn prep table across from walk in cooler, perforated metal container with cooked noodles in sitting directly on top of a used egg carton tray; exposed to potential cross contamination. Operator removed egg carton and placed into a tray Corrected On-Site

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized

Employee washed and rinsed large mixing bowl but did not sanitize bowl. Person in charge sanitized bowl. Corrected On-Site

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged

Walk in freezer located at the end of the cookline adjacent to grilling station had: raw chicken over raw shrimp; raw chicken over raw beef; and raw beef over chicken dumplings. Person in charge rearranged the items to the correct order. Corrected On-Site

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled

Employee observed cutting raw meat with gloves on at cutting table located adjacent to triple sink; then rinsing hands with the same gloves on; then went prep table to prepare a food order. Inspector intervened and directed employee to wash hands and put gloves onau00bfu00bf which employee did. Corrective Action Taken

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

No vacuum breaker on spigot located under hand wash sink adjacent to cutting table near triple sink.

Intermediate – Handwash sink not accessible for employee use at all times

Hand wash sink adjacent to triple sink had other equipment inside impeding its intended use. Manager removed items. 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

Establishment had food time labels affixed to TPHC items on cookline near grilling station but could not find their written plan. Inspectors provided form and person in charge updated form with TPHC items. Corrected On-Site