Bamboo Garden Iii Chinese Cuis Degrades its Sanitary Rating

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed along walls and under cooking equipment throughout kitchen.

Basic - Ceiling tile missing. Observed in food storage room. **Repeat Violation**

Basic - Ice buildup in walk-in freezer.

Basic - Large amount of unused equipment/supplies present. Observed grill and several utensils and food equipment in food storage room. **Repeat Violation**

Basic - Wall in disrepair.observed dividing wall near hand wash sink on cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line. **Corrected On-Site**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0 ppm. Operator will use 3 compartment sink to sanitize.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed in walk in cooler # 2, raw chicken stored over raw pork. **Corrected On-Site** **Repeat Violation**

High Priority - Shell eggs in use or stored with cracks or broken shells. Observed in walk in cooler # 1, **Corrected On-Site**

Intermediate - Ice chute, observed debris.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed under, behind and on sides of equipment throughout kitchen.

Basic - Case/container/bag of food stored on floor in walk-in coole.

Basic - Ceiling tile missing. Observed in dry storage area.

Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**

Basic - Large amount of unused equipment/supplies present. Observed un-used grill and several utensils in dry storage area.

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Observed raw scallops stored over ready to eat cilantro. **Warning** **Corrected On-Site**

Intermediate - Hot and cold water not provided/shut off at employee handwash sink. Observed at bar area.

Intermediate - Ice chute soiled/build up of debris. **Repeat Violation**

Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.

Basic - No handwashing sign provided at a hand sink used by food employees, kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Chicken on table, 60° moved to freezer to drop temperature 42° **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food, cookline, fish over vegetables. **Repeat Violation**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine, by back door.

Intermediate - Cutting board(s) stained/soiled. Looks like a round piece of wood, must discard.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, gaskets, ice cream freezer.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee bathroom. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. 81° noodles in walkin.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Wong tongs in walkin.

Basic - Working container of food not labeled in English, sauces.

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler, eggs over vegetables, cookline. **Corrected On-Site**

Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, bowl in use to scoop, no handle.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away, not on at ice cream station. **Corrected On-Site**

Basic - In-use knife/knives stored in cracks between pieces of equipment, back room **Corrected On-Site**

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands, cook. **Corrected On-Site**

Intermediate - Nonfood-grade basting brush used in food, meal on brush for oil.

Intermediate - Accumulation of food debris/grease on food-contact surface, sauce buckets in prepare a.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, pots in back room and forks above ice cream freezer.

Basic - Clean equipment stored on floor, dishmachine area. **Corrected On-Site**

Basic - Wall soiled with accumulated food debris, above mixer bu employee bathroom

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked--chicken, ribs-walkin cooler Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--48-49 degrees wings, eggrolls, chicken sitting on counter. Corrected On Site.-moved to freezer to drop temperatures.

Critical - Observed food being cooled by nonapproved method-noodles covered in walkin while being cooled.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation raw poultry over shrimp-cookline Corrected On Site.Repeat Violation.

Critical - Observed raw animal food stored over cooked food-eggs over soup-walkin Corrected On Site.Repeat Violation.

Critical - Observed uncovered food in holding unit/dry storage area-walkin freezer. Corrected On Site. Repeat Violation.

Equipment or utensils not designed or constructed in a durable manner-walkin cooler and freeezer rusty shelves.

Equipment or utensils not designed or constructed in a durable manner-Frigidare chest freezer lid falling down.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength-10 ppm--needs to bbe 50-100 ppm.

Critical - Observed soil buildup inside ice bin-by back door.

Critical - Outer openings of establishment cannot be properly sealed when not in operation-bback door.

Critical - Electrical outlet missing cover plate. For reporting purposes only-next too mens room.

No Violations Were Observed

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk, eggs, half & half, butter in the glass door reach in cooler. moved to another unit capable of maintain proper temperature. 44 degrees fahrenheit at the end of the inspection.

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glass door reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ducks, rolls, chicken, pork in the walk in coolers.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. rice, bean sprouts, food may be discarded.

Critical - Working containers of food removed from original container not identified by common name. flour.

Critical - Working containers of food removed from original container not identified by common name. spray bottle with water, squeeze bottle with sauces, food coloring.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk, eggs, half & half, butter in the glass door reach in cooler. moved to another unit capable of maintain proper temperature. 44 degrees fahrenheit at the end of the inspection.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dumplings, rolls in a cookline reach in cooler. moved to another unit capable of maintain proper temperature. Repeat Violation. Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. ribs at the cookline. less than 2h out off temperature. moved to the walk in freezer. Repeat Violation.

Critical - Observed food being cooled by nonapproved method. rice cooling in the kitchen in a closed container, 15 degrees less after 1h. Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glass door reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach in cooler, close to warewashing area. potentially hazardous food must not be held in this unit until proper temperature can be maintained.

Critical - Observed potentially hazardous food thawed at room temperature. plant food.

Critical - Observed torn packages/bags of food exposing the contents to contamination. rice, drystorage area.

Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over cut vegetables in a cooler, raw seafood over cut vegetables in the walk in cooler . Repeat Violation.

Critical - Observed raw animal food stored over cooked food. raw poultry over cooked shrimps in a reach in cooler.

Critical - Observed food stored on floor. cardboard boxes with food in the walk in cooler and walk in freezer floor. Repeat Violation.

Critical - Observed uncovered food in holding unit/dry storage area. vegetables, pork, chicken, seafood in the walk in cooler.

Critical - Observed uncovered food in holding unit/dry storage area. salt, sugar, spices on the prep area upper shelves.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. observed employee reusing single use gloves. Corrected On Site.

Critical - Employee food not properly segregated in coolers,storage and prep areas.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cut vegetables. Corrected On Site. gloves, utensils.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour. Corrected On Site. Repeat Violation.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline. Corrected On Site.

Observed ice scoop with handle in contact with ice. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site.

Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Observed dispensing equipment that allows contamination. no handled cup / bowl inside a food container, flour. Corrected On Site. Repeat Violation.

Observed a nonfood-grade basting brush used in food.

Observed soiled dry wiping cloth in use.

Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed soil residue in storage containers. cashew, spices, flour.

Critical - Observed interior of microwave soiled.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. kitchen shelves

Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves. Repeat Violation.

Critical - No handwashing sign provided at a handsink used by food employees. warewashing area

Critical - Hand wash sink lacking proper hand drying provisions. employee restroom. Corrected On Site. Repeat Violation.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bean sprouts, garli & oil. Corrected On Site. moved inside a cooler. Repeat Violation.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. broth. Corrected On Site. reheated.

Critical - Observed food being cooled by nonapproved method. sauce cooled in the kitchen on a deep container at room temperature 132 degrees fahrenheit at the beginning of the inspection, 126 degrees fahrenheit at the end of the inspection; ribs cooled on the prep area at 102 degrees fahrenheit at the beginning of the inspection, 97 degrees fahrenheit at the end of the inspection. Corrected On Site. moved inside a cooler. Repeat Violation.

Critical - Observed food being cooled by nonapproved method. chicken tightly wrapped on a reach in cooler, 95 degrees fahrenheit at the beginning of the inspection, 90 degrees fahrenheit at the end of the inspection. Corrected On Site. uncovered.

Critical - Observed raw animal food stored over ready-to-eat food. raw seafood over spinachs in a walk in cooler. Corrected On Site.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour, msg. Corrected On Site.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink, warewashing area.Corrected On Site.

Critical - Observed food employee use the toilet room then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. warewashing area, Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Observed dispensing equipment that allows contamination. no-handled cup inside sauce container. Corrected On Site. Repeat Violation.

Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. wooden table at the prep area.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. wooden table at thhe prep area.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelving

Critical - Hand sink missing at dishwashing machine or area.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, rolls, wontons in a cookline reach in cooler. Corrected On Site. moved to another unit

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork in an ice bath at the prep area. Corrected On Site. addded ice.

Critical - Observed food being cooled by nonapproved method. at room temperature, Corrected On Site. moved to a cooler.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.

Critical - Observed food stored on floor. walk in freezer. Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair. cookline reach in cooler

Observed dispensing equipment that allows contamination. no-handled cup/bowls inside food containers in the walk in cooler

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed buildup of slime on soda dispensing nozzles. Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory. employee restroom. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walk-ins. Repeat Violation.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter in the 3 doors glassdoor reach in cooler. Corrected On Site. moved to another cooler. Repeat Violation.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. ribs, chicken at the cookline. Corrected On Site. moved to a cooler. Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 3 door glassdoor reach in cooler. potentiallly hazardous food must not be held in this unit until proper temperature can be maintained. Repeat Violation.

Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.

Critical - Observed food stored on floor. carrots in the walk-in cooler. Corrected On Site. Repeat Violation.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. gloves. Repeat Violation.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar, drystorage. Corrected On Site.

Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.

Observed nonfood-grade containers used for food storage. shopping bags with meat in the walk-in freezer

Critical - Observed encrusted, soiled material on slicer. Repeat Violation.

Critical - Covered waste receptacle not provided in women's bathroom. employee restroom. Repeat Violation.

Critical - Handwashing cleanser lacking at handwashing lavatory. employee restroom

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. mushrooms in fliptop RIC.Observed mushroom and pasta at 53 degrees fahrenheit in fliptop RIC. less than 4h out of temp according to PIC.

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. wontons in grey glassdoor RIC. Corrected On Site. voluntarily discarded.Observed wontons at 52 degrees fahrenheit inside the grey glassdoor RIC. Voluntarily discarded.

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic, eggs at the cookline.Observed garlic at 82 degrees fahrenheit at the cookline. moved to an ice bath.

Critical - Violation: 03B-03-1Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice at the cookline.Observed rice at 125 degrees fahrenheit at the cookline.

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop RIC. PHF must not be held in this unit until proper temperature can be maintained.

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop cookline RIC. PHF must not be held in this unit until proper temperature can be maintained. No PHF was observed inside this unit.

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. grey glassdoor RIC.

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glassdoor RIC, PHF must not be held in this unit until proper temperature can be maintained. No PHF was observed inside this unit.

Violation: 10-02-1In-use utensil not stored on a clean portion of food preparation or cooking equipment. ice scoop.

Critical - Violation: 12A-16-1Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.

Violation: 14-49-1Observed single-use containers (boxes and/or cans) reused for the storage of food. reused can with pork in a RIC.

Violation: 14-50-1Observed a nonfood-grade basting brush used in food.

Violation: 21-12-1Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Violation: 31-12-1Observed handwash sink used for purposes other than handwashing. cookline, cleaning.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. prepared PHF in WICs.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. mushrooms in fliptop RIC.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, beef, pork in cookline fliptop RIC.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic, eggs at the cookline.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork in glassdoor RIC. Corrected On Site. moved to a RIF.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. wontons in grey glassdoor RIC. Corrected On Site. voluntarily discarded.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice at the cookline.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop RIC. PHF must not be held in this unit until proper temperature csn be maintained.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop cookline RIC. PHF must not be held in this unit until proper temperature can be maintained.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glassdoor RIC, PHF must not be held in this unit until proper temperature can be maintained.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. grey glassdoor RIC.

Critical - Observed torn packages/bags of food exposing the contents to contamination. drystorage

Critical - Observed raw animal food stored over cooked food. raw meat over cooked pasta in the WIC.

Critical - Observed food stored on floor. onions

Critical - Observed uncovered food in holding unit/dry storage area. teas.

Critical - Observed cloth used as a food-contact surface. wontons in cookline RIC.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. gloves

In-use utensil not stored on a clean portion of food preparation or cooking equipment. ice scoop.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3C sink.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.

Observed dispensing equipment that allows contamination. bowls inside food containers.

Observed single-use containers (boxes and/or cans) reused for the storage of food. reused can with pork in a RIC.

Observed a nonfood-grade basting brush used in food.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soiled reach-in cooler gaskets. cookline

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed encrusted, soiled material on slicer.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. dishwashing area.

Critical - Observed handwash sink used for purposes other than handwashing. cookline, cleaning.

Critical - Covered waste receptacle not provided in women's bathroom. employee restroom

Critical - Handwashing cleanser lacking at handwashing lavatory. Bar.

Observed non-bagged garbage in dumpster.

Critical - Observed dead roaches on premises. 5 dead roaches in cookline prep table, rice warmers area, 3 dead roaches in tea station area, one dead in drystorage area, 2 dead in prep area underneath the microwave. Pest control conducted on 08/23/10. Corrected On Site. cleaned.

Critical - Observed roach activity as evidenced by live roaches found. 1 live roach in cookline prep table, 3 live roaches in tea station. Pest control conducted on 08/23/10.

Critical - Observed unlabeled spray bottle.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. proof of training provided for 2 employees of 10.

Critical - Violation: 02-07-1Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham in WIC. Observed ham in WIC no date marked after opening.

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. WIC. Observed egg rolls, pork, chicken in WIC no properly date marked.

Critical - Violation: 08A-27-1Observed raw animal food stored over cooked food. raw beef over cooked chicken in WIC, Corrected On Site. Observed raw meat over cooked shrimps in WIC.

Critical - Violation: 08A-28-1Observed food stored on floor. WIF.Observed food stored on floor in WIC and WIF.

Critical - Violation: 08B-04-1Observed cloth used as a food-contact surface. in cookline RIC. Corrected On Site.Observed cloth covering food in WIC.

Critical - Violation: 52-01-1Identity of food or food product misrepresented. publiciting CRAB RANGOON when using imitation crabmeat (harvest valley). During the inspection conducted on 04/27/09 it was observed that all the menus had been handwrited with the word "imitation" next to "Crab rangoon".

Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. glass door RIC.

Critical - Identity of food or food product misrepresented. publiciting CRAB RANGOON when using imitation crabmeat (harvest valley).

Critical - No oyster warning sign with required language provided. This violation must be corrected by : 04/24/2009.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed buildup of slime on soda dispensing nozzles.

Critical - Observed cloth used as a food-contact surface. in cookline RIC. Corrected On Site.

Critical - Observed food stored on floor. WIF.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. msg container. Corrected On Site.

Critical - Observed interior of microwave soiled.

Observed open dumpster lid.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork in RIC.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham in WIC.

Critical - Observed raw animal food stored over cooked food. raw beef over cooked chicken in WIC, Corrected On Site.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.

Observed single-use containers (boxes and/or cans) reused for the storage of food.

Critical - Observed soiled reach-in cooler gaskets.

Observed utensils stored in crevices between equipment. Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pork in prep area. Corrected On Site. (moved to the WIC)

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice, chicken, egg rolls in prep area.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. WIC.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. WIF.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork in RIF.

Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit, in cookline RIC. Corrected On Site.

Critical - Working containers of food removed from original container not identified by common name. flour, sugar?

Observed attached equipment soiled with accumulated grease.

Observed ceiling soiled with accumulated dust.

Critical - Observed cloth used as a food-contact surface.

Observed cutting board grooved/pitted and no longer cleanable.

Observed dusty ceiling tiles and/or air conditioning vent covers.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.

Critical - Observed interior of microwave soiled.

Critical - Observed torn packages/bags of food exposing the contents to contamination.

Critical - Observed uncovered food in holding unit/dry storage area.

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Working containers of food removed from original container not identified by common name.