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

On soy sauce, removed by employee Corrected On-Site

Basic – Current Hotel and Restaurant license not displayed.

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

Cook cooking, he got a hat Corrected On-Site Repeat Violation

Basic – Equipment in poor repair

One fryer basket torn Repeat Violation

Basic – Food storage container/container lid cracked or broken

Container for cut broccoli is cracked, prep cooler,

Basic – No copy of latest inspection report available.

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

Fun in kitchen, shelf in walk in cooler Repeat Violation

Basic – Unwashed fruits/vegetables stored with ready-to-eat food

Unwashed tomatoes on shelf above cut onions and carrots, walk in cooler, employee rearranged Corrected On-Site

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

Pipe on hand sink by triple sink

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

Discarded by employee Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name

White powder in bulk container, employee wrote name on Corrected On-Site Repeat Violation

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

Employee only washed and rinsed big bowl, explained to him Repeat Violation Admin Complaint

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

80f rice, one portion left out to be used later, 80f bullion on wok, discarded, explained time as public health control, employee wrote time on Corrected On-Site

High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.n+200 ppm chl in bucket, test strip is very dark blue and then turned a little white, employee diluted it, 100 ppm Corrected On-Site

Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer

For bucket

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

Gave one Corrected On-Site Repeat Violation

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Interior of rice warmer Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Getting water for container, hand sink at front counter

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

Gave one to fill up Repeat Violation

Intermediate – Spray bottle containing toxic substance not labeled

Degreaser by cook line