S&r Dim Sum

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

Cup used to scoop ice in ice bin in boba beverage prep area Repeat Violation

Basic – Cardboard used to line food-contact shelves

Under prep table where oil and sauces are stored

Basic – Ceiling tile missing

Several ceiling tiles missing in prep and storage area

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

Ceiling tiles and wall soiled with dust behind ice machine and dish machine Repeat Violation

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

Long white cutting board

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

Employee beverage on prep table while cutting and preparing pork rib. Employee discarded drink Repeat Violation

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

Cell phone on prep table, employee moved cellphone Corrected On-Site Repeat Violation

Basic – Equipment in poor repair

Door hanging off hinges on white long reach in freezer

Basic – Floor area(s) covered with standing water

On floor near wok under hand sink Repeat Violation

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

Knife stored Between prep tables near microwave, employee moved knife Corrected On-Site

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Rice spoon stored in standing water 86F, employee removed spoon Corrected On-Site Repeat Violation

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers

Light cover missing in dry storage and ware washing area near back door

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

Hood filters soiled with greasenExterior of cooking equipment is soiled with grease and food debrisnGaskets are soiled with a black mold like substance Repeat Violation

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

Ribs thawing in prep sink, employee removed ribs from prep sink and started to prep ribs Corrected On-Site

Basic – Wall soiled with accumulated grease, food debris, and/or dust

Grease by hand wash sink near wok station Repeat Violation

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

Several wiping cloths stored on prep tables when not in use

Basic – Wiping cloth sanitizing solution stored on the floor

Red sanitizer bucket stored on floor near steamer

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

White powdery substance in large bin unlabeled, employee labeled bin flour during inspection Corrected On-Site Repeat Violation

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Employee slicing Mango with bare hands, spoke with employee and manager about employee using gloves to cut fruit. Employee washed her hands and put on gloves Corrective Action Taken

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

Vacuum breaker missing at Faucet near ice machine Repeat Violation Admin Complaint

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

Can opener blade is soiled with food debrisnIce chute is soiled with a black mold like substance Repeat Violation

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

Intermediate – Handwash sink used for purposes other than handwashing

Used to fill pitcher Repeat Violation

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Repeat Violation

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. nNo date marking on frozen fully cooked chicken