China Express Degrades its Sanitary Rating

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

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. At MSG container in dry storage area shelving. Handle elevated. **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pork thawing at room temperature on shelving near walkin freezer. Pork placed inside walkin freezer. **Corrected On-Site**

Basic - Raw animal food not properly separated from unwashed produce. Raw beef over unwashed mushrooms at walkin cooler.

Basic - Stored food not covered in walk-in cooler. Cut mushrooms, cooked chicken. Food covered. **Corrected On-Site**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cooked chicken at walkin cooler. Foods moved and properly stored. **Corrected On-Site**

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hat and failed to wash hands before returning to prep. Hands washed. **Corrected On-Site**

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Styrofoam containers used to store egg rolls at walkin freezer.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pooled Eggs 85° F at cook line under no temperature control . Eggs placed inside cooler. Rehydrated dry garlic in water at cook line Under no temperature control at cook line. Time marked.**Corrective Action Taken** **Corrective Action Taken**

High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over cooked pork at walkin cooler. Foods moved and properly stored. Raw beef over carrots at walkin freezer. Raw shelled eggs stored behind veggies, raw shrimp stored behind cooked pork on top of make table at cook line cooler. Foods moved and properly stored.**Corrected On-Site** **Corrected On-Site**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At over 200 ppm chlorine. Corrected to 100 ppm chlorine. **Corrected On-Site**

Intermediate - Cutting board(s) stained/soiled on shelving near walkin cooler. Cutting boards sent to wash. **Corrective Action Taken**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at 3 compartment sink. Hands rewashed at hand sink. **Corrected On-Site**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken from 50° F to 50° F within 30 min - Cooling at cook line flip top cooler top. Chicken discarded. **Corrected On-Site**

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 0ver 8 ° F when calibrated . Thermometer calibrated properly. **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sweet and sour chicken made 2 days ago. Food date marked. **Corrected On-Site**

Basic - Clean bowls and pans not stored inverted or in a protected manner. Above 3 compartment sink.

Basic - Cutting board has cut marks and is no longer cleanable. On the shelf by 3 compartment sink

Basic - Equipment in poor repair. Rusted shelving at walkin cooler and walkin freezer.

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

Basic - Food storage container/container lid cracked or broken. On shelf above 3 compartment sink.

Basic - Garbage can located outside has no lid.

Basic - Reuse of single-service articles. Soup in soya container in reach in cooler in cookline and Garlic container use for sauce on shelf under rice cooker.

Basic - Stored food not covered in walk-in cooler. Broccoli and cooked egg roll

Basic - Walk-in cooler shelves soiled with encrusted food debris.

Intermediate - Cutting board(s) stained/soiled.

Intermediate - No probe thermometer provided to measure temperature of food products. Provided the thermometer. **Corrected On-Site**

Intermediate - Soil residue in food storage containers. Salt and seasoning container in cookline by the grill.

No Violations Were Observed

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 45° F, cooked shrimp 45° F, cooked pork 45° F, egg rolls 45° F,raw chicken 45° F and raw beef at walkin cooler. Ambient temperature of walkin cooler is 45° F. Foods moved to walkin freezer. **Corrective Action Taken** **Warning** On 10/7/15 observed no potentially hazardous foods in cooler. Motor being replaced today at walkin cooler, pending on part.

Intermediate - Walk-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Cooked chicken 45° F, cooked shrimp 45° F, cooked pork 45° F, egg rolls 45° F,raw chicken 45° F and raw beef at walkin cooler. Ambient temperature of walkin cooler is 45° F. Foods moved to walkin freezer. **Corrective Action Taken** **Warning** On 10/7/15 observed no potentially hazardous foods in cooler. Motor being replaced today at walkin cooler, pending on part.

Basic - Accumulation of food debris/soil residue on handwash sink at Cookline. Sink cleaned. **Corrected On-Site** **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Raw chicken on floor at walkin cooler. Chicken placed on shelving. **Corrected On-Site** **Warning**

Basic - Hood soiled with accumulated grease, dust or food debris. **Repeat Violation** **Warning**

Basic - Soil residue build-up on nonfood-contact surface. Gaskets soiled at cookline flip top cooler. Exterior of microwaves soiled at cookline. All surfaces cleaned. **Corrected On-Site** **Warning**

High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Beef in cut up oil bottle container at walkin freezer. Beef moved to a food grade container. **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 45° F, cooked shrimp 45° F, cooked pork 45° F, egg rolls 45° F,raw chicken 45° F and raw beef at walkin cooler. Ambient temperature of walkin cooler is 45° F. Foods moved to walkin freezer. **Corrective Action Taken** **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Raw beef over egg rolls at walkin freezer. Foods moved and properly stored. **Corrected On-Site** **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken and egg rolls at walkin cooler made on Friday . Foods date marked. **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - Walk-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Cooked chicken 45° F, cooked shrimp 45° F, cooked pork 45° F, egg rolls 45° F,raw chicken 45° F and raw beef at walkin cooler. Ambient temperature of walkin cooler is 45° F. Foods moved to walkin freezer. **Corrective Action Taken** **Warning**

No Violations Were Observed

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.... On shelving and equipment exteriors. **Warning**

Basic - Build-up of grease/dust/debris on hood filters.... Heavy grease and greasicle build up. **Warning**

Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**

Basic - Cardboard used to line food-contact shelves. ... On wok line. **Warning**

Basic - Ceiling fan had accumulation of dust/debris. **Warning**

Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**

Basic - Floor area(s) covered with standing water.... In rear kitchen. **Repeat Violation** **Warning**

Basic - Hood soiled with accumulated grease. **Repeat Violation** **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding units. **Repeat Violation** **Warning**

Basic - Stored food not covered in walk-in cooler.... In walk.in.cooler... cooked ribs, egg rolls, cooked bone-in chicken, cut broccoli florets 41°**Repeat Violation** **Warning**

Basic - Stored food not covered in walk-in freezer.In walk.in.freezer...all.foods.frozen.solid., egg rolls. **Repeat Violation** **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**

High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit.Small Stainless Bowls with cooked chicken and cooked BBQ pork placed inside wok line cold table "directly atop" other foods in cold table. **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.REACH.IN.COOLER... (Wok Line Cold Table) cooked chicken 47° cooked BBQ pork 47° (both in small stainless steel bowls sitting "atop" of other foods in cold table.WOK LINE... Garlic and Oil 70°**Warning**

Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.... In walk.in.cooler: cooked ribs, egg rolls, cooked bone-in chicken, cooked fried chicken pieces, cut broccoli florets. **Warning**

Basic - Dead roaches on premises. 1 dead roach in front counter area.

Basic - Floor area(s) covered with standing water. By back door and walkin freezer.

Basic - Food stored on floor. Carrots at walkin cooler.

Basic - Hood soiled with accumulated grease.

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. At MSG bulk container.

Basic - Reuse of single-service articles. Reuse of peanut butter container to store raw chicken at walkin freezer.

Basic - Stored food not covered in walk-in cooler. Beef, peeled onions, and egg rolls.

Basic - Stored food not covered in walk-in freezer. Egg rolls.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

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. Cutting onions barehanded to be stored inside the walkin cooler for later use. Gloves worn. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pork at 52° F stored above rim level on make table at cookline. Corrected on site. Bowl with pork placed inside cooler. Corrective action taken.

High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over broccoli at walkin cooler. **Corrected On-Site**

Intermediate - No soap provided at handwash sink. Cookline.

Intermediate - No working probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and eggrolls at walkin cooler.

Intermediate - Records/documents for required employee training do not contain all of the required information. Missing month of training on Karen Yong's training card.

Intermediate - Soil residue in food storage containers. Sugar bulk container in dry storage area.

No Violations Were Observed

Basic - Bowl or other container with no handle used to dispense food. In chicken container at cookline. **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Chicken on floor at walkin freezer. Broccoli on floor at walkin cooler. **Repeat Violation** **Warning**

Basic - Employee personal items stored in or above a food preparation area. Wallet in food storage shelving in dry storage. **Corrected On-Site** **Warning**

Basic - Food debris/dust/grease/soil residue on exterior of microwave. At cookline. **Warning**

Basic - In-use knife/knives stored in crack between equipment and wall. At cookline **Repeat Violation** **Warning**

Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation** **Warning**

Basic - Reuse of single-service articles. Reuse of soy sauce container to store sugar. **Warning**

Basic - Single-service articles stored on a soiled surface. Plastic forks on dirty container in shelving above cookline cooler. **Repeat Violation** **Warning**

Basic - Soiled reach-in cooler gaskets. At cookline flip top cooler. **Repeat Violation** **Warning**

Basic - Storage of tools on shelf above or with food. Tools by flour in dry storage shelving. **Warning**

Basic - Stored food not covered in walk-in cooler. Prepped veggies and egg rolls. **Repeat Violation** **Warning**

Basic - Walk-in freezer floor soiled. **Warning**

Basic - Water leaking from faucet/faucet handle. At 3 compartment sink. **Repeat Violation** **Warning**

Basic - Working containers of food removed from original container not identified by common name. Flour and sugar containers in dry storage **Repeat Violation** **Warning**

High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut cabbage at cookline under no temperature control at 67° F. Place inside cooler to maintain 41° F or below. Discard food within 4 hours from leaving temperature control. Corrective action taken. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Cookline. **Warning**

Intermediate - No soap provided at handwash sink. At cookline. **Repeat Violation** **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Intermediate - Reach-in cooler shelves soiled with food debris. At cookline flip top cooler. **Repeat Violation** **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, EGGROLLS and cooked chicken at walkin cooler. **Repeat Violation** **Warning**

Intermediate - Soil residue in food storage containers. Sesame seed container at cookline. **Warning**

Portable fire extinguisher gauge in red zone. For reporting purposes only. K class fire extinguisher. **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Chicken on floor at walkin freezer. Bag of onions on floor at walkin cooler.

Basic - Employee personal items stored in or above a food preparation area. Wallet and phone in food storage shelving.

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline. **Corrected On-Site**

Basic - No Heimlich maneuver/choking sign posted.

Basic - Single-service articles stored on a soiled surface. Takeout plastic utensils stored in dirty container.

Basic - Soiled reach-in cooler gaskets. At cookline flip top cooler.

Basic - Stored food not covered in walk-in cooler. Prepped veggies, peeled garlic and raw beef.

Basic - Water leaking from faucet/faucet handle. At 3 compartment sink.

Basic - Working container of food not labeled in English. Flour and msg containers.

Intermediate - No soap provided at handwash sink. At cookline.

Intermediate - Reach-in cooler shelves soiled with food debris. At Cook-line flip top cooler

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls and cooked porked.

Basic - Accumulation of food debris/soil residue on handwash sink.

Basic - Bathroom facility not clean. **Repeat Violation**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Air curtains at walkin cooler soiled. Wok line heavily soiled. Table next to fryer soiled.

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. By back door.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Chicken on floor at walkin freezer. Bag of onions on floor at walkin cooler.

Basic - Ceiling tile in disrepair. Water damaged in restroom.

Basic - Clean utensils or equipment stored in dirty container.

Basic - Cloth used as a food-contact surface. Cloth used to cover green onions. **Corrected On-Site**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee personal items stored in or above a food preparation area. Wallet and phone in food storage shelving.

Basic - Equipment in poor repair. Rusted mixer by 3 compartment sink.

Basic - Food debris accumulated on kitchen floor.

Basic - Hood soiled with accumulated grease.

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline. **Corrected On-Site**

Basic - Interior and exterior of microwaves soiled with encrusted food debris.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact equipment in poor repair. Rusted shelving unit in dry storage area by walkin cooler. Broken hood filter observed at cookline.

Basic - Reuse of single-service articles. Reused of soy sauce container to store salt.

Basic - Single-service articles stored on a soiled surface. Takeout plastic utensils stored in dirty container.

Basic - Soil residue build-up on nonfood-contact surface. Mop sink heavily soiled.

Basic - Soiled reach-in cooler gaskets. At cookline flip top cooler.

Basic - Storage of tools on shelf above or with food. Tools On bottom shelving next to food near steam table at cookline.

Basic - Stored food not covered in walk-in cooler. Prepped veggies, peeled garlic and raw beef.

Basic - Stored food not covered in walk-in freezer. Raw beef.

Basic - Walk-in cooler floor soiled.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Water leaking from faucet/faucet handle. At 3 compartment sink.

Basic - Working container of food not labeled in English. Flour and msg containers.

High Priority - Employee washed hands with no soap at 3 compartment sink. . Rewashed hands at HANDWASH sink at cookline. **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. For rice and EGGROLLS at cookline.

High Priority - Raw animal food stored over cooked food. Pooled eggs over cooked chicken at cookline cooler.

Intermediate - Accumulation of food debris/grease on food-contact surface. Walkin cooler shelves soiled.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed at 3 compartment sink. **Corrected On-Site**

Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Crock pot.

Intermediate - Handwash sink not accessible for employee use at all times. Obstructed by rolling rack at cookline. **Corrected On-Site**

Intermediate - Metal stem-type thermometer soiled.

Intermediate - No soap provided at handwash sink. At cookline.

Intermediate - Reach-in cooler shelves soiled with food debris. At Cook-line flip top cooler

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls and cooked porked.

Intermediate - Soil residue in food storage containers. Flour and salt storage containers in dry storage shelving and condiment dispensers at cookline.

Basic - Stored food not covered in walk-in freezer, several items.

Basic - Food stored on floor, in walk in cooler and freezer.

Basic - Bathroom facility not clean. **Repeat Violation**

Basic - Grease accumulated under cooking equipment, cookline.

Basic - Wall soiled with accumulated food debris, on cookline.

High Priority - Raw animal food stored over ready-to-eat food, whole shell eggs over sprouts in reach in cooler.

Basic - Food stored on floor, spare ribs in walk in freezer.

Basic - Bathroom facility not clean.

No Violations Were Observed

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ribs, beans, cooked chicken, tofu, pork, beef and wontons. All food 47 degrees, in reach in cooler on cookline.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler on cookline. This violation must be corrected by : 07/19/12.

Critical - Observed raw animal food stored over cooked food, raw shrimp over cooked chicken in reach in cooler. Corrected On Site.

Food-contact surface not smooth and easily cleanable, using cut gallon containers for food storage.

Observed build-up of grease on nonfood-contact surface, hoods.

Critical - Observed bathroom facility not clean.

Critical - Handwashing cleanser lacking at handwashing lavatory, kitchen. Corrected On Site.

Observed grease accumulated on kitchen floor, in closet.

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

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw chicken over raw shrimp in walk in cooler.

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, raw chicken in walk in cooler.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Observed gaskets with slimy/mold-like build-up, walk in freezer.

Critical - Observed bathroom facility not clean, employees.

Critical - Hand wash sink lacking proper hand drying provisions, employee restroom.

Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Food protection during storage, preparation, display, service, transportation

Food contact surfaces designed, constructed, maintained, installed, located

Non-food contact surfaces designed, constructed, maintained, installed, located

Critical - Food contact surfaces of equipment and utensils clean

Storage/handling of clean equipment, utensils

Critical - Toilet and handwashing facilities, number, convenient, designed, installed

Critical - Toilet and handwashing facilities, number, convenient, designed, installed

Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles

Floors properly constructed, clean, drained, coved

Walls, ceilings, and attached equipment, constructed, clean

Walls, ceilings, and attached equipment, constructed, clean

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, rice on cookline. Corrected On Site. Management volutarily discarded.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods, whole eggs over won tons in reach in cooler. Corrected On Site.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods, raw eggs over cooked pork, reach in cooler. Corrected On Site.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods raw chicken oer vegetable in reach in cooler.Corrected On Site.

Critical - Observed food stored on floor pork and chicken in walk in cooler.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure, cooked eggrolls going into fryer. Corrected On Site.

Observed equipment in poor repair, bin holding rice cracked.

Critical - Observed interior of microwave soiled. Repeat Violation.

Observed gaskets with slimy/mold-like build-up, reach in cooler on cookline.

Cleaned and sanitized equipment, utensils, in dirty drawers.

Critical - Observed handwash sink used for purposes other than handwashing, food in sink. Repeat Violation. Corrected On Site.

Critical - Observed bathroom facility not clean.

Critical - Hand wash sink lacking proper hand drying provisions, restroom.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed, 200 ppm. Corrected On Site.

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

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

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. observed lettuce, onions, rice, and egg rolls stored under table

Critical - Observed raw animal food stored over ready-to-eat food. observed raw chicken over wontons and egg rolls in reachin cooler

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

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

Observed cutting board grooved/pitted and no longer cleanable.

Observed nonfood-grade containers used for food storage.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed interior of microwave soiled.

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

Critical - Handwash sink not accessible for employee use at all times.

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.

Equipment and utensils not properly air-dried.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.

Observed a nonfood-grade basting brush used in food.

Critical - Observed buildup of soiled material on racks in the reach-in cooler.

Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.

Critical - Observed encrusted material on can opener.

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Critical - Observed interior of microwave soiled.

Critical - Observed raw animal food stored over ready-to-eat food.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.

Critical - Observed soiled reach-in cooler gaskets.

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

No Violations Were Observed

Critical - Identity of food or food product misrepresented,imitation crab advertised as "Crab Rangoon."

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. This violation must be corrected by : 3/13/09.

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

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

Observed food debris accumulated on kitchen floor.

Observed gaskets/seals on cold holding unit in poor repair, reachin cooler.

Critical - Observed raw animal food stored over cooked food, raw chicken stored above cooked rice in reachin cooler.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw chicken stored above raw meats in reachin freezer.

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked, chicken.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed uncovered food in holding unit/dry storage area, eggrolls and cooked rice in reachin cooler.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, cooked rice and eggrolls in reachin cooler.