Chopstick House

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

Cup no handle in soy sauce Corrected On-Site Repeat Violation

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers

Far back line flip top, opened water bottle in cooler Corrected On-Site

Basic – Wet wiping cloth not stored in sanitizing solution between uses

On prep table Corrected On-Site

Basic – Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

Employee put gloves with no hand wash and the began food prep, educated employee on washing hands before placing gloves on to work

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

Raw chicken over wontons in walk in freezernnRaw chicken over raw beef walk in freezernnRaw chicken over ready to eat sauce nnRaw shelled eggs over ready to eat chicken back line flip top Corrected On-Site

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation

No dates for cooked chicken, egg rolls, or cooked pork front counter reach in nnNo dates for any prepped or cooked items in walk in cooler Repeat Violation

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

nbean sprouts (78F – Cold Holding)

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

nbean sprouts (78F – Cold Holding), found in cookline unit, operator discarded

Intermediate – Spray bottle containing toxic substance not labeled

Unlabeled spray bottle with pink liquid, operator added label Corrected On-Site