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

Ceilings at the cook line heavily soiled.

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

Employee drink on prep table, manager 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

At the cook line, observed cellphone on prep table next to food.

Basic – Floor soiled/has accumulation of debris

Floors under equipment with build up.

Basic – Food stored on floor

At the end of the cook line, observed oil jug on floor under wok area. Repeat Violation

Basic – In-use knife/knives stored in cracks between pieces of equipment

Kiev's stored between reach-in cooler and prep tables. Repeat Violation

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

At the end of the cook line, observed wet wiping cloth under cutting board.

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

Exterior of cooking equipment, Cold holding equipment and exterior part of hood heavily soiled. Repeat Violation

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

Reach-in cooler soiled. Repeat Violation

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

In walk-in cooler, observed cooked chicken stored inside cardboard box where raw chicken were stored. Manager removed chicken to a metal container. Corrected On-Site Repeat Violation

Basic – Stored food not covered

In walk-in cooler, egg rolls on top shelf not covered.

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

Multiple containers at the dry storage not labeled.

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands

Male employee went multiple time outside t put away boxes and trash and then started working with cleaned containers and food. Inspector addressed situation.

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized

Observed female employee rinsed dirty strainer and stored it with the clean utensils, no soap was applied, no sanitization occurred. Inspector instructed to set up triple sink, chlorine 50ppm. Corrective Action Taken

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

Reach-in cooler at the front line, raw chicken wings stored above cooked chicken, also in walk-in cooler, raw chicken wings above cooked pork, Manager stored all food properly. Corrected On-Site

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

Reach-in cooler at the cook line, Cold holding: cabbage 48F, noodles 47F, per manager items were pulled out of walk-in cooler at 2:00pm. Manager adjusted cooler temperature. No other time temperature control for safety (TCS) inside cooler, Manager moved these two items to a different working cooler. Corrective Action Taken

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

Handwash sink at the triple sink blocked by containers being stored inside sink, Manager moved. 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

In walk-in cooler and reach-in cooler, egg rolls, pork, noodles and chicken no date marked, per manager all items were cooked between 01/03/24-01/05/24. Repeat Violation