Hot Wok

Basic – Floor soiled/has accumulation of debris

Around drain under wok station.

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

Hood filters over woks

Basic – Operator does not permit customers to use bathroom

Out of order sign on the only bathroom door in establishment, sign removed. Corrected On-Site

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

Employee reusing cardboard box for egg rolls in reach in cooler near front counter.

Basic – Ripped/worn tin foil used as shelf cover

Lower shelve of table on make line.

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized

Employee washed and rinsed bowls in triple sink then stored bowls on rack over triple sink with out sanitizing bowls.

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 raw pork in standing reach in freezer in kitchen, both removed from original packaging

Also open bag of cooked pork stored, removed from original packaging, stored with bags of raw shrimp in small reach in freezer in kitchen

Also bags of raw shrimp stored with various bags of raw beef and raw chicken and bags of peas and carrots in large reach in freezer chest in kitchen, raw shrimp and raw beef removed from original packaging

Also raw chicken stored over raw beef in walk in cooler

Employee began to rearrange all items during inspection. Corrective Action Taken Repeat Violation Admin Complaint