Mr Han Restaurant

Basic – Drain cover(s) missing

Multiple drains in kitchen. Repeat Violation

Basic – Equipment in poor repair

Cutting boards with deep cut marks and grooves, various cutting boards throughout kitchen. nInterior reach in freezer cracked by prep sink. Repeat Violation

Basic – Floor soiled/has accumulation of debris

Under shelf on servers alley. Repeat Violation

Basic – Food stored on floor

Multiple items on floor in walk in freezer.

Basic – In-use tongs stored on equipment door handle between uses

On rolling spice cart on cooks line. Repeat Violation

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Scoops in water at 94F.

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

Can opener table attachment

Hood filters on cooks line. nReach in cooler gaskets soiled across from wok station. Repeat Violation

Basic – Single-service articles not stored inverted or protected from contamination

White Togo boxes on top shelf of cooks line. nnNapkins on floor in side closet on server alley.

Basic – Standing water in bottom of reach-in-cooler

On cooks line across from wok station. Repeat Violation

Basic – Stored food not covered

Duck in walk in freezer, employee covered. Corrected On-Site

Basic – Wiping cloth sanitizing solution stored on the floor

On cooks line.

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

0ppm, operator primed line, retested 100ppm. Corrected On-Site Repeat Violation Admin Complaint

High Priority – Nonfood-grade containers used for food storage – direct contact with food

Holding fried wonton strips, in container that has hinged lid. Repeat Violation Admin Complaint

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw fish over peas in walk in cooler, employee placed raw fish with like items. Corrected On-Site Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nspring roll (51F – Cold Holding); duck (53F – Cold Holding); eggroll (52F – Cold Holding); dumplings (54F – Cold Holding); chicken (54F – Cold Holding) reach in cooler across from fryers ice was added to cooler to help with ambient temperature. npeas (55F – Cold Holding); pork (51F – Cold Holding) in reach in cooler across from wok station, items on top of other items not directly inside cooler. Employee placed in bottom part of cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Toxic substance/chemical improperly stored

Degreaser spray bottle hanging next to tongs on spice cart. Repeat Violation Admin Complaint

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

Test strip started to turn back white after turning purple indicating the solution was too strong, employee added water. Retested 200ppm. Corrected On-Site

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

Interior microwave. nInterior top corners of ice bin at server station. nStained cutting boards throughout kitchen. nWater dispensing spout soiled at server alley. Repeat Violation