Basic – Cutting board has cut marks and is no longer cleanable.Small-white cutting board been use by fryer. Repeat Violation

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Employee open drink stored over reach in cooler on cook line. Corrected On-Site Repeat Violation

Basic – Employee personal food not properly identified and segregated from food to be served to the public.Employee food stored over reach in cooler on cook line. Repeat Violation

Basic – Exterior door has a gap at the threshold that opens to the outside.

Basic – Food not stored at least 6 inches off of the floor.Multiple sauces on walk in cooler, container of cooked pork , box of noodles.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. reach in freezer have debris.

Basic – Reuse of single-service or single-use articles.Operator had cooked chickens stored on box that is originally use to store sauces. Corrected On-Site Repeat Violation

Basic – Stored food not covered.aRaw chicken stored on sheet pans in walk in freezer. Repeat Violation

Basic – Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.On room that has the ice machine and food mixer.

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

High Priority – Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.Employee drank from water bottle , open a candy and put it on his mouth and then touched dumplings.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged.Raw chicken stored over cooked pork on walk-in freezer

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken stored over washed and cut celery and carrots.Container of pulled eggs stored over cooked pork on cook line.

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.Raw chicken stored over cooked pork on walk in freezer. Repeat Violation

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Cooked wings kept on fryer for less than 4 hrs with temperature of 85F. Rice kept in a pot over woks for less than 4 hrs with temperature of 117F. Ask operator to reheat. Corrective Action Taken

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.Provided operator with sign. Corrected On-Site

Intermediate – Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pork in cook line and on walk in cooler.