Orchids Garden Chinese Rest

Basic – Bowl or other container with no handle used to dispense food. Main kitchen storage area at exit door- observed wooden bowl being stored inside container of flour.

Basic – Buildup of food debris/soil residue on equipment door handles. Observed at walk in cooler and reach in cooler. Repeat Violation

Basic – Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Main kitchen- observed at entire cook line.

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Main kitchen shelf above 3 compartment sink- observed plastic containers being stored no inverted.

Basic – Current Hotel and Restaurant license not displayed.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen cook line cold holding unit prep shelf- observed employee cellphone on shelf.

Basic – Food stored on floor. Main kitchen floor at walk in cooler- observed container of Napa cabbage and bag of carrots being stored on the floor

nMain kitchen cook line at hand washing sink- observed mixing bowl of cooked chicken and beef being stored on the floor.

Basic – In-use tongs stored on equipment door handle between uses. Main kitchen cook line- observed tongs hanging on oven door handles.

Basic – No Heimlich maneuver/choking sign posted. Provided operator with information. Repeat Violation

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

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Wait area- observed interior of refrigerator soiled with food debris.

Basic – Silverware/utensils stored upright with the food-contact surface up. Main kitchen at cook line- observed spoons, forks being stored inside container with food contact surfaces up.

Basic – Single-service articles not stored inverted or protected from contamination. Main kitchen cook line cold holding unit shelf- observed single service pans being stored not inverted.

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Wait area- observed walls soiled at mini refrigerator.

Basic – Worn, torn and/or soiled floors/carpeting. Wait station area- observed floor soiled at ice machine

nMain kitchen cook line at stove and hand washing sink- observed floors soiled with food debris and trash.

High Priority – Nonfood-grade bags used in direct contact with food. Main kitchen storage area at wait station- observed cooked wonton chips being stored inside plastic black non food grade bags.

High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Main kitchen cook line- observed employee mopping dining room floor, enter main kitchen and touch ready to eat egg roll. Employee discarded egg roll. Corrective Action Taken

High Priority – Toxic substance/chemical improperly stored. Wait station top shelf- observed cleaning supplies being stored with single service straws.

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at prep sink in wait station.

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 operator with information.

Intermediate – Handwash sink not accessible for employee use at all times. Main kitchen hand washing sink- observed container of flour inside hand washing sink. Employee removed container of flour. Corrected On-Site

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.