Hao Wah Chinese Restaurant

Basic – Equipment in poor repair

nGaskets inside refrigerator across from fryer station are torn. Repeat Violation

Basic – Food stored on floor

nRaw ground beef stored on floor inside walk in freezer

nBuckets of chicken stored on floor inside walk in cooler. Repeat Violation

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

nIce buildup inside walk in freezer. Repeat Violation

Basic – In-use knife/knives stored in cracks between pieces of equipment

nKnife stored between reach in cooler lids. Repeat Violation

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

nHood filters have buildup of grease.

Basic – Raw fruits/vegetables not washed prior to preparation

nMushrooms,onions not washed before preparation.

Basic – Time/temperature control for safety food thawed in an improper manner

nShrimp thawing in standing water. Chef placed shrimp under running water. Corrected On-Site

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening

nNo date markers on any commercially processed foods inside walk in cooler.

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.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

nEmailed operator employee health agreement paperwork.

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

nNo date markers on any items inside walk in cooler.