New China

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

Bowl in soy sauce. Removed. Corrected On-Site

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

Large pots on top of reach in freezer not inverted.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee drinks on shelf over bulk containers of food near back door. All were moved. Corrected On-Site

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

Phone on shelf over bulk containers of food near back door.

Basic – Employee wearing jewelry other than a plain ring on their hands/arms and/or not wearing hair restraint while preparing food

Female employee cooking wearing bracelet. nMale employee cooking has no hair restraint.

Basic – Equipment or utensils not designed or constructed in a durable manner

Cardboard lining shelf near back hand sink. nTape used to secure lid on reach in chest freezer near ware wash area. nUnsealed wood used as a leg for the triple sink drain board.

Basic – Food stored on floor

Buckets of oil, sauce, seasoning and rice on floor throughout kitchen.

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container

Handle of pot inside rice in green bin near walk in cooler.

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

Gaskets soiled with slimy substance on make table at cookline. nCrevice between prep table containing soup steam tables and reach in make table soiled with food.

Basic – Operator does not permit customers to use bathroom

Sign on restroom door says out of order. Operator stated the restroom is working and does not let anyone use it. Discussed restroom being made available for customer use being a requirement. Operator removed sign. Corrected On-Site

Basic – Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles

Hammer on shelf next to clean cutting board.

Basic – Unclean building components, attachments or fixtures

Several ceiling tiles stained. nFloor soiled with food debris in ware wash area.

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength

Sanitizer 200 ppm. Operator began adding water. Corrective Action Taken

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

Soy buckets containing oil and seasonings not labeled.

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

In walk in cooler: pans of raw chicken on shelf over buckets of sauce. nIn reach in make table: raw shell eggs on shelf over cabbage. nIn reach in freezer: sheet pans with raw chicken on shelf over bags of peas and carrots. nAll were moved during this inspection. Corrected On-Site

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

Provided DBPR form via email during this inspection.

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

Chicken in reach in cooler near register cooked Monday with no date mark.