Hot Wok

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

In soy sauce, employee removed it Corrected On-Site Repeat Violation

Basic – Clean utensils stored between equipment and wall

Knives employee moved them Corrected On-Site

Basic – Current Hotel and Restaurant license not displayed

Old one

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. nOpen drink on prep table, employee discarded it Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Cellphone on shelf above prep area, employee moved them Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation

Cook cooking, put a hat on Corrected On-Site Repeat Violation

Basic – Equipment in poor repair

Gasket in prep area Repeat Violation

Basic – In-use wet wiping cloth/towel used under cutting board

Employee removed it Corrected On-Site Repeat Violation

Basic – Interior of microwave with rust that has pitted the surface

Basic – Interior of refrigerator or freezer in disrepair/has exposed insulation

Front counter cooler has a crack inside Repeat Violation

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

Fan in kitchen Repeat Violation

Basic – Outer openings not protected with self-closing doors

Rear door

Basic – Raw fruits/vegetables not washed prior to preparation

Employee opened big bag with carrots and started to peel them, explaining to him

Basic – Reuse of single-service or single-use articles

Cardboard box used for egg roll, employee changed container Corrected On-Site Repeat Violation

Basic – Single-service articles improperly stored

Boxes with to go container on floor, dining area

Basic – Stored food not covered

Cut onions and bell peppers in walk in cooler, employee covered them Corrected On-Site Repeat Violation

Basic – Water leaking from pipe and/or faucet/handle

On prep sink

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

Employee discarded it Corrected On-Site

High Priority – Container of medicine improperly stored

A couple of medicines on prep table, employee moved them Corrected On-Site

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. nRaw chicken on shelf above beef, both on trays, in walk in freezer, employee rearranged Corrected On-Site

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. For cooked wings, he wrote time on Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

80f cooked broccoli, employed write time and wrote it on 4 hrs procedure Corrective Action Taken

Intermediate – Handwash sink used for purposes other than handwashing

A couple of things in hand sink by cook line, employee moved them Corrected On-Site

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Hand sink by triple sink, employee placed some Corrected On-Site

Intermediate – Spray bottle containing toxic substance not labeled

In hand sink, cleaner by employee