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

Bowl used to scoop sugar from container in dry storage area.

Basic – Cardboard used to line nonfood-contact shelves

Cardboard lining bottom shelf of table across from walk-in cooler. Repeat Violation

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

Employee bottle of water on shelf above reach-in cooler across from cook line stove. Manager removed bottle of water from shelf. Corrected On-Site

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

Employee food stored on shelf in walk-in cooler.

Basic – Equipment and utensils not properly air-dried – wet nesting

Pans stored at the end of the three compartment sink.

Basic – Equipment in poor repair

Gaskets of reach-in cooler across from cook line stove torn. Repeat Violation

Basic – Food stored on floor

Soy sauce stored on kitchen floor across from walk-in cooler

Sauces stored on walk-in cooler floor. Repeat Violation

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

Hood vents above cook line stove greasy

Gaskets of reach-in cooler across from cook line stove.

Basic – Single-service articles not stored inverted or protected from contamination

To go containers on shelf above kitchen reach-in coolers. Manager turned containers over. Corrected On-Site

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands

Employee entered kitchen from outside and placed prepped bags of pork in walk-in cooler. Manager had employee wash hands. Repeat Violation Admin Complaint

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Employee placed cooked pork in bags with bare hands. Manager had employee wash hands and put on gloves to handle remaining pork. Corrective Action Taken

High Priority – Nonfood-grade bags used in direct contact with food

Chicken in walk-in freezer stored in to go bags.

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

Raw chicken stored over wonton wraps in walk-in freezer. Manager moved chicken to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

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

Cutting board on reach-in cooler across from cook line stove stained. Repeat Violation

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Cooked chicken in reach-in cooler across from cook line grill. Manager stated item prepared on 1/9. Repeat Violation