Basic – Cardboard used to line food-contact shelves

Cardboard lining shelf underneath prep table across from three compartment sink. Repeat Violation

Basic – Ceiling tile missing

Kitchen ceiling next to hood above cook line. Repeat Violation

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

Air conditioning vent in front of walk-in cooler. Repeat Violation

Basic – Food stored on floor

Shrimp being thawed in standing water on floor in front of three compartment sink.

Basic – No handwashing sign provided at a hand sink used by food employees

No hand washing sign in guest restroom.

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

Hood vents above cook line fryer greasy. Repeat Violation

Basic – Open dumpster lid

Dumpster on the side of the building.

Basic – Outer openings not protected with self-closing doors

Back door to kitchen.

Basic – Stored food not covered

Containers of sugar and msg stored in dry storage area.

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

Shrimp being thawed in standing water on floor in front of three compartment sink. Manager placed shrimp underneath cold running water. Repeat Violation

Basic – Wet mop not stored in a manner to allow the mop to dry

Wet mop stored in mop bucket in front of mop sink.

Basic – Wiping cloth sanitizing solution stored on the floor

Sanitizer bucket stored on floor in front of three compartment sink.

High Priority – Non-food grade paper/paper towel used as liner for food container

Cooked egg rolls placed on paper towel in pan on prep table next to cook line fryer.

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

Raw chicken stored over cooked pork in walk-in cooler. Manager placed chicken on bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

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

Items in reach-in cooler across from cook line stove: chicken (45F – Cold Holding); pork (46F – Cold Holding); shrimp (45F – Cold Holding); beef (45F – Cold Holding); shrimp (45F – Cold Holding); pork (45F – Cold Holding); chicken (45F – Cold Holding). Manager stated items were at the proper temperature at opening. Manager moved items to walk-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

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

Cabbage and noodles stored on prep table in back of kitchen. Manager stated items placed on table at 1:00 pm, manager placed proper time marks on items. Corrected On-Site Repeat Violation Admin Complaint

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

Tan cut board on prep table across from three compartment sink.

Intermediate – Spray bottle containing toxic substance not labeled

Spray bottle stored underneath three compartment sink. Repeat Violation