China 1 Take Out Restaurant

Basic – Bowl or other container with no handle used to dispense food. Plastic bowl in bag of rice

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

Basic – Cardboard used to line food-contact shelves

Under cutting boards on cook line

Basic – Current Hotel and Restaurant license not displayed.

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

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

On prep table of cook line

Basic – Employee personal food not properly identified and segregated from food to be served to the public

In glass cooler at front counter

Basic – Food stored in a location that is exposed to splash/dust

Burnt ash from incense on shelf over chest freezers

Basic – Food stored on floor

Cooking oil on floor nBottled water on floor of walk-in cooler

Basic – Ice buildup in reach-in freezer.

Basic – In-use knife steel stored in cracks between pieces of equipment. Next to cooler on cook line

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

Slicer guard soiled with food residuenCooler gaskets soilednHood filters soiled

Basic – Open dumpster lid.

Basic – Outer openings not protected during operation and vermin and/or environmental cross contamination present.

Basic – Stored food not covered

Multiple items in walk in cooler

Basic – Time/temperature control for safety food thawed in an improper manner. Chicken and beef thawing in triple sink at room temperature

Basic – Utensils in poor condition. Broken handle on rice scoop

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic – Wet wiping cloth not stored in sanitizing solution between uses. On cook line

Basic – Wood food-contact surface not properly sealed

Wood cutting board it's cracks

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

2 live flies on cook line

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over soy sauce in walk-in cooler

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting boards stained on cook line

Intermediate – Handwash sink not accessible for employee use at all times. Equipment on hand sink at rear of kitchen Repeat Violation

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line Repeat Violation

Intermediate – No soap provided at handwash sink

Hand sink on cook line