New China

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

Using bowl in soy sauce no handle Corrected On-Site

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

Employee phone on prep table Repeat Violation

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

Basic – Equipment and utensils not properly air-dried – wet nesting. Repeat Violation

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

Gaskets reach in cooler black like substance nHood filters accumulated grease Repeat Violation

Basic – Single-service articles improperly stored

To go cups and Togo food containers stored on floor Corrected On-Site

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

To go containers not inverted or protected Corrected On-Site

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

On cookline unit Repeat Violation

High Priority – Dented/rusted cans present. See stop sale

1 can of Bamboo shoots pinched/ dented

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

Raw shrimp over ready to eat noodles cookline unit Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Wontons (67F – Cold Holding), operator states using time for item, operator added to time plan paper and added time mark Corrected On-Site

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale

Eggs documented on time plan but no time mark, operator added time mark to eggs nnWontons stored at room temperature, operator states keeping them on time, added time mark and to existing time plan Corrected On-Site Repeat Violation

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

Reach in cooler at beginning of cookline, no dates on prepped items Repeat Violation