Sang’s Chinese Food

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

Observed bowl with no handle being used to dispense chips and rice. Warning

Basic – Cardboard used to line food-contact shelves in reach in cooler. Warning

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

Observed reach in cooler in watewash area with ambient temperature of 47°F. Warning

Basic – Employee smoking in a food preparation, storage or warewashing area

Observed employee cigarettes stored on prep shelf with food for customers. Warning

Basic – Exterior door has a gap at the threshold that opens to the outside. Warning

Basic – Floor area(s) covered with standing water. Located on floor behind kitchen equipment. Warning

Basic – Floor soiled and has accumulation of debris. Located in walk in cooler/ freezer. Warning

Basic – Food stored on floor

Observed buckets of food being stored on floor in kitchen area. Warning

Basic – Hole in or other damage to wall

Observed wall in disrepair. Located in kitchen area. Warning

Basic – In-use knives stored in cracks between pieces of equipment. Warning

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

Observed various kitchen equipment soiled with accumulated grease and food debris. Warning

Basic – Reach-in cooler interior and shelves has accumulation of soil residues. Warning

Basic – Reach-in cooler shelves with rust that has pitted the surface. Warning

Basic – Standing water in bottom of reach-in-cooler. Located in warewash area. Warning

Basic – Stored food not covered

Observed various foods stored in walk in cooler/ freeze uncovered. Warning

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

Observed raw shrimp thawing at room temperature. Located on top of prep table in warewash area. Warning

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

Observed various employees enter kitchen from outside and begin working without washing hands. Warning

High Priority – Nonfood-grade bags used in direct contact with food

Observed various raw foods being stored in non food grade bags. Warning

High Priority – Operating with an expired Division of Hotels and Restaurants license. As of 10/1/23. Warning

High Priority – Raw animal food stored over or with unwashed produce

Observed raw chicken being stored on top of unwashed vegetables in walk in cooler. Warning

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

Observed raw beef being stored on top of various ready to eat foods in reach in cooler. Warning

High Priority – Roach activity present as evidenced by live roaches found

Observed one live roach in kitchen area, not near food and no evidence or sighting of other activity. Warning

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Located on shelf under prep table. Warning

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

Observed the following food temperatures greater than 41°F;nraw shrimp (47F – Cold Holding); raw calamari (46F – Cold Holding); raw flounder (46F – Cold Holding); raw scallops (47F – Cold Holding)nAs per manager food had only been in cooler for about 1 hour after taking them from walk in cooler. Food were located in reach in cooler in warewash area. Cooler had an ambient temperature of 47°F. Manager instructed employee to move all foods back to walk in cooler. Corrective Action Taken Warning

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. Discussed and emailed form to operator. Corrective Action Taken Warning

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

Observed various plastic containers being stored in and on top of hand washing sink in warewash area and a pan of cut leafy greens stored in hand washing sink in kitchen area. Corrected On-Site Warning

Intermediate – No probe thermometer provided to measure temperature of food products. Warning

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. Discussed and emailed form to operator. Corrective Action Taken Warning

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

Observed various cooked foods in walk in cooler and reach in cooler not date marked. All were prepared on site more than 24 hours ago. Warning