New China

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

Black debris on interior of ice bin.

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

Bowl used to scoop rice

Basic – Ceiling tile missing

Multiple ceiling tiles missing in kitchen and ware wash8g area

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Ceiling tiles soiled with food debris

Basic – Employee with no hair restraint while engaging in food preparation.n No hair restraint on employee preparing and cutting meats, employee put on hat Corrected On-Site

Basic – Equipment in poor repair

Torn gasket on walk in cooler door Repeat Violation

Basic – Food storage container/container lid cracked or broken

Several cracked lids and containers with food stored inside the walk in cooler and freezer Repeat Violation

Basic – Food stored on floor

Pot of oil stored on floor under wok station Repeat Violation

Basic – In-use ice scoop stored on soiled surface between uses

Ice scoop stored in soiled container

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

Wet blue cloth under white cutting board while cutting chicken.

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris

Food debris on interior of microwave

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

Hood filters soiled with grease, soiled gaskets on walk in cooler and freezer, soiled gasket on white chest freezer. Repeat Violation

Basic – Raw fruits/vegetables not washed prior to preparation

Unwashed Broccoli prepped from box, spoke to manager about cleaning broccoli before prepping.

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

Establishment reuse single service jugs with handles

Basic – Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler

No light in walk in freezer

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

Pork thawing at room temperature on top of cooler. Employee put food items in the walk in cooler Corrected On-Site

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface

Rust on walk in freezer shelves

Basic – Wall soiled with accumulated grease, food debris, and/or dust

Walls soiled with food debris in kitchen area

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

Several wiping cloths stored on prep tables Repeat Violation

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

Unlabeled container with a white powdery substance.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours

nchicken wings cooling 2.5 hours (72-73F – Cooling) suggested to manager to reheat all chicken wings to 165F or higher. Employee reheated all chicken wings to 165F or higher Corrected On-Site

High Priority – Nonfood-grade bags used in direct contact with food

Non food grade used to store meat

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

Raw Pork stored over fries, raw scallops stored over ready to eat noodles. Employee properly stored food items

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

nbeef broth (90F – Hot Holding) suggested to employee to put broth on the stove to reheat. Employee reheated broth. Corrective Action Taken

High Priority – Toxic substance/chemical improperly stored

Cleaning solution stored near sauces, employee properly stored cleaning solution. Corrected On-Site

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

Vacuum breaker missing at faucet near prep sink

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

Stained cutting board on cooks linenCan opener soiled with food debris

Intermediate – Handwash sink not accessible for employee use at all times

Hand wash sink near triple sink is blocked with several plastic lids

Intermediate – No soap provided at handwash sink

No hand soap at hand wash sink behind prep line

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

Frozen food items in the walk in freezer not date marked