Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors

Employee bathroom does not self close.

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

Employee using pan as a scoop for flour near cook-line.

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

Blue cups at service stations not inverted

Basic – Cutting board has cut marks and is no longer cleanable

Five cutting boards near can rack deeply scratched and soiled.

Basic – Employee personal food not properly identified and segregated from food to be served to the public

Container of milk in front line refrigerator for personal use was not labeled. Repeat Violation

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

Employee personal items stored near food on top shelf over hand wash sink. nEmployee cell phone near beverage dispenser.

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

Wet nesting indicated on blue cups near cashier drawer.

Basic – Equipment in poor repair

Three metal prep tables located at or near cook and/or prep stations throughout establishment indicate corrosion/rust: cracking and disrepair. nTwo bins of flower cracked at top near storage rack. nReach in freezer gaskets torn by fryer.

Basic – Floor in walk in freezer soiled

Floor between ice machine and beverage rack near cashier soiled

Floors beneath storage racks soiled.

Basic – Food stored on floor

One cooking oil spray bottle and boxes of cooking oil on floor near front cook line near hand wash sink. nBoxes of sauce on floor near can rack. nFive boxes of oil on floor near storage rack in rear of establishment. nTubs of ginger on floor in walk in cooler.

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container

Tong handles were laying atop bread on serving line. Tongs moved and stored correctly. Corrected On-Site

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

White bucket with hoses stored inside near kitchen exit door was heavily soiled. nTop dishwasher soiled. nWalk in freezer gaskets frayed and soiled

Multiple handles for reach in coolers on cook line.

Basic – Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles

Electric drill being used with attached mixture apparatus to blend food.

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

Wet towel stored on cookline. Person in charge removed towel. Corrected On-Site

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

Flour bin found not labeled near cook-line. Person in charge placed label on bin. Corrected On-Site

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

Three cans of hoisin sauce on can rack are dented at seam. Person in charge removed cans for discarding.

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee picked up cell phone then begin making drinks without washing hands. nEmployee handled cracked shell eggs, placed on grill and immediately grabbed a spatula without washing hands.

High Priority – Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails

Observed employee with bleeding top side of hand near knuckle adjacent to cook line. Person in charge had employee leave area to clean and take care of hand. Corrective Action Taken

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

One live flying insect near triple sink in rear of establishment.

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

In walk in cooler, raw shelled eggs stored over ready to eat potatoes. nIn walk in cooler, raw chicken over ready to eat Krab salad. nIn walk in cooler, raw fish stored over container of ready to eat sauce. All items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

In walk in cooler, raw chicken stored over raw pork. Items moved and stored correctly. Corrected On-Site

High Priority – Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale

Improper time marking on all buffet items. Person in charge indicated buffet items were put out at 10:30:am; however, time parameters indicated on the establishments time record documents indicate food is put out a 11:00 am. Person in charge updated time parameter documents to indicate 10:30 am. Corrected On-Site

Intermediate – Employee bathroom did not have towels or soap. nHand wash sink on front line had no towels

Intermediate – Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division

Person in charge indicated fish is partially cooked-then cooled down-then fully cooked to order. However person in charge did not written procedures for non-continuous cooking. Inspector provide non-continuous cooking paperwork. Corrective Action Taken

Intermediate – Handwash sink used for purposes other than handwashing

Two separate hand washing sinks being used by two separate employees to wash dishes.

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

Two pans of ready to eat chicken, and one pan of egg rolls prepared yesterday had no labels. All items dated by manager. Corrected On-Site Repeat Violation