Treehouse

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. – Low boy across from cooking unit

Observed employee beverage stored next to restaurant ingredients in low boy across from seasoning table. Employee removed. Corrected On-Site

Basic – Food stored on floor. – Throughout establishment nObserved:n- Cooking oils stored on floor below cooking unit.n- Soy sauce stored on floor next to walk-in freezer.n- Chicken broth stored on floor next to cooking unit

Employee removed. Corrected On-Site

Basic – In-use utensil not stored on a clean portion of food preparation or cooking equipment. – Above deep fryer

Observed in use utensils stored on soiled card board which has not been changed for more than 24 hours.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. – HoodnObserved oil drippings from hood.

Basic – Stored food not covered. – Walk-in coolernObserved uncovered egg rolls cold holding. Manager covered. Corrected On-Site

Basic – Wall soiled with accumulated grease, food debris, and/or dust. – walk-in coolernObserved an accumulation of debris on the inside corner of unit.

Basic – Wet mop not stored in a manner to allow the mop to dry.n- Mop sinknObserved mop stored in mop bucket in a way that does not allow proper air drying.

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

Observed crab Rangoon (72F – Cold Holding); chicken (72F – Cold Holding); egg rolls (74F – Cold Holding).nPer operator items have been out of temperature for approximately 2 hours prior to inspection. Items placed in cooler to allow rapid cooling. Corrective Action Taken

Intermediate – Handwash sink used for purposes other than handwashing. – Dish washing area

Observed hand wash sink used to hold bucket covers

Manager removed. Corrected On-Site

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.