New China

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table , corrected , employee removed drink. Corrected On-Site

Basic – Equipment or utensils not designed or constructed in a durable manner. Rice container lid cracked in disrepair.

Basic – Food stored on floor. Bulk oil and onions stored on floor .

Basic – In-use tongs stored on equipment door handle between uses. Tongs stored on fryer handles.

Basic – Light shield damaged/in disrepair. Lights not shielded in back prep area .

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bulk containers , exterior, with old debris .

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior soiled .

Basic – Single-service articles not stored inverted or protected from contamination. Small to go containers on front line not inverted, corrected , employee inverted containers. Corrected On-Site

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

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

High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm of chlorine in three compartment sink , corrected, three comp sink at 100 ppm Corrected On-Site

High Priority – Dented/rusted cans present. See stop sale. One dented of it oyster sauce with on brim .

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly observed by back door.

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed operator educational package Corrected On-Site

Intermediate – Handwash sink not accessible for employee use at all times. Employee hand wash sink in kitchen blocked by containers, corrected , employee removed containers during inspection. Corrected On-Site

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls cooked pork and shrimp all held over 24 hrs not date marked.