China Garden Improves its Sanitary Rating

Basic - - From inspection on 2016-12-07: Basic - Accumulation of debris inside warewashing machine. Doors **Repeat Violation** **Warning** - From follow-up inspection on 2016-12-12: Still dirty **Time Extended**

Basic - - From inspection on 2016-12-07: Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Teapots **Repeat Violation** **Warning** - From follow-up inspection on 2016-12-12: Still observed teapots, pitchers and full pitchers close to hand sink with splash **Time Extended**

Basic - - From inspection on 2016-12-07: Basic - Equipment and utensils not properly air-dried - wet nesting. Cups by soda machine **Repeat Violation** **Warning** - From follow-up inspection on 2016-12-12: **Time Extended**

Basic - - From inspection on 2016-12-07: Basic - Outer openings not protected with self-closing doors. Back door **Warning** - From follow-up inspection on 2016-12-12: **Time Extended**

Basic - - From inspection on 2016-12-07: Basic - Wet wiping cloth not stored in sanitizing solution between uses. On buffet **Corrected On-Site** **Warning** - From follow-up inspection on 2016-12-12: On prep counter **Time Extended**

Intermediate - - From inspection on 2016-12-07: Intermediate - Encrusted material on can opener blade. **Repeat Violation** **Warning** - From follow-up inspection on 2016-12-12: Still soiled **Time Extended**

Basic - Accumulation of debris inside warewashing machine. Doors **Repeat Violation** **Warning**

Basic - Bowl or other container with no handle used to dispense food. In soy sauce **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Teapots **Repeat Violation** **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups by soda machine **Repeat Violation** **Warning**

Basic - Food stored on floor. Bucket soy sauce **Corrected On-Site** **Warning**

Basic - Ice scoop handle in contact with ice. Ice machine **Warning**

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. Handle in contact its dry rice **Corrected On-Site** **Repeat Violation** **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop at buffet in water 80° **Warning**

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Ice cream scoops **Corrected On-Site** **Warning**

Basic - Outer openings not protected with self-closing doors. Back door **Warning**

Basic - Raw fruits/vegetables not washed prior to preparation. Cut mushrooms on top chest freezer. Large amount of soil observed in bottom of container **Warning**

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Bowls for ice cream **Warning**

Basic - Shelf under preparation table soiled with food debris. Drink station **Warning**

Basic - Stored food not covered in walk-in cooler. Raw beef **Warning**

Basic - Wash/Rinse/Sanitizing solution not maintained clean. Detergent solution in compartment of triple sink dirty **Warning**

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

Basic - Wiping cloth sanitizing solution stored on the floor. Dining area **Warning**

Basic - Working containers of food removed from original container not identified by common name. Sauces at buffet line, salt over drink station **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.upright stainless reach in cooked egg rolls (51°F - Cold Holding); raw shell eggs ambient temperature (57°F - Cold Holding); sweet sour chicken (57°F - Cold Holding); rehydrated rice noodles (59°F - Cold Holding); raw chicken (60°F - Cold Holding). Operator states he found this unit unplugged after setting up buffet and plugged back in around 11 am. Unab,e to determine when food rose above 41° **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 53° in cooler overnight. Operator discarded. Cooked lo mein 46°-47° overstocked in lift top cooler. Operator states noodles were pulled from walk in 1 hour prior. Recommend rapid chill. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. At hot buffet. Manager states All foods out less than 4 hours. Brought out within last hour. Recommend reheat to 165° or Must be discarded by 6 pm. **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw breaded chicken and raw scallops on shelf over fries, wontons in stainless reach in freezer **Repeat Violation** **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over cooked shrimp and noodles **Repeat Violation** **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef over raw shrimp **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cut cabbage 53° in cooler overnight. All temperature control for safety foods in upright stainless rich in over 41° **Warning**

Intermediate - Employee used handwash sink as a dump sink. Large amount ice observed in hand sink by soda station **Warning**

Intermediate - Encrusted material on can opener blade. **Repeat Violation** **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By drink station **Warning**

Intermediate - Reach-in cooler shelves soiled with food debris. Cookline prep cooler, upright stainless reach in **Warning**

Intermediate - Soil residue in food storage containers. Wire baskets holding egg rolls in upright stainless reach heavily soiled **Warning**

Basic - Accumulation of debris inside warewashing machine. Heavy

Basic - Bowl or other container with no handle used to dispense food. In flour

Basic - Build-up of grease/dust/debris on hood filters. Heavy

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Pitcher at drink station under paper towels. Manager moved **Corrected On-Site**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing bracelet.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at soda machine by hand sink

Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Hand sink by prep sink

Basic - Food debris/dust/grease/soil residue on exterior of microwave. Heavy buildup

Basic - Food stored in dry storage area not covered. Flour in n dry storage shelving **Corrected On-Site**

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. In sugar handle touchdown ng

Basic - Interior of microwave soiled with encrusted food debris. Heavy buildup

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior lid chest freezer

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.buffet **Repeat Violation**

Basic - Reach-in cooler gasket torn/in disrepair. Cookline reach in cooler

Basic - Soiled reach-in cooler gaskets.

High Priority - Galvanized metal in contact with acidic foods. Open can tomato sauce in cookline reach in cooler. Operator placed product into plastic container. **Corrected On-Site**

High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Stainless upright reach in freezer on Cookline raw shrimp over veggie spring roll. Operator rearranged **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over peeled onions **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over sauces in cookline reach in cooler . Cook rearranged **Corrected On-Site**

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Brought back dirty dishes then filled drinks

Intermediate - Encrusted material on can opener blade. Heavy

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Buffet tables. **Repeat Violation** **Warning**

Basic - Outer openings not protected with self-closing doors. **Warning**

Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Warning**

Basic - Food stored on floor. Jugs of oil. **Repeat Violation** **Warning**

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Ice cream station. **Warning**

Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Buffet tables. **Repeat Violation** **Warning**

Basic - Outer openings not protected with self-closing doors. **Warning**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 1 bucket in kitchen greater than 200ppm, 1 bucket in dining 0 ppm. Remade both 50 ppm. **Warning**

Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**

Basic - Working containers of food removed from original container not identified by common name. Tubs of flour, sugar, salt, corn starch. **Corrected On-Site** **Warning**

High Priority - Dented/rusted cans present. See stop sale. #10 can bamboo shoots. **Repeat Violation** **Warning**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Mopped then went to cook food, reeducated. **Warning**

High Priority - Employee washed hands with cold water. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melon 55° cut cantaloupe 56°. Must discard at 6 hour mark, ice bath ineffective. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Buffet: chicken 110°, chicken on a stick 117° egg foo young 120° chicken nugget 109°. Must discard at 4 hour mark. **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef **Corrected On-Site** **Warning**

High Priority - Toxic substance/chemical stored by or with food. WD 40 on shelf with foods. **Corrected On-Site** **Warning**

Intermediate - Employee used handwash sink as a dump sink. **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Rinsed tongs. **Warning**

Intermediate - Interior of reach-in cooler moderately soiled with accumulation of food residue. **Repeat Violation** **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By drink station. **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. Egg rolls, cooked chicken. **Corrected On-Site** **Warning**

Basic - Employee personal items stored in or above a food preparation area. Cell phone on shelf with good on the cook line

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Had employee remove all dishes and start over **Corrected On-Site**

Basic - Handle on the 2 door reach in cooler broken.

Basic - Heavy Accumulation of debris inside warewashing machine.

Basic - Hood moderately soiled with accumulated grease.

Basic - Jugs of soy sauce, oil and rice stored on floor. **Corrected On-Site** **Repeat Violation**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.lights at the buffet

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Chest freezer

Basic - Observed raw shrimp thawing in standing water in 3rd bay sink while ware washing was taking place. Recommended to remove shrimp from 3rd bay till ware washing was complete.employee removed shrimp and will clean 3rd bay to complete ware washing. **Corrected On-Site**

Basic - Single-service articles stored on a soiled surface.cups stored on top of dusty soda station.

Basic - Standing water in handwash sink/ handwash sink draining very slowly. Cook line

Basic - Unwrapped single-service utensils not presented so that only the handles are touched.

Basic - Wash solution not clean.changed

Basic - Working containers of food removed from original container not identified by common name. Bottles of sauce at the buffet

High Priority - All potentially hazardous (time/temperature control for safety) food on buffet hot held at less than 135 degrees Fahrenheit.H.h chicken on a stick 126° egg foo young 123° seafood donut 124° recommend to reheat to 165° operator discarded.

High Priority - Dented cans of peaches See stop sale. 7lbs

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Sheet pan of raw chicken over sheet pan of raw beef in the 2 for upright freezer. **Corrected On-Site**

Intermediate - Heavy Encrusted material on can opener blade.

Intermediate - Interior of all reach-in coolers moderately soiled with accumulation of food residue.

Basic - Case/container/bag of food stored on floor in kitchen. Tubs of soy sauce by prep sink and fryer oil under woks **Corrected On-Site**

Basic - Grease accumulated under cooking equipment.

Basic - Heavy Build-up of grease/dust/debris on hood filters. **Repeat Violation**

Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Rice spoon being stored in well with ice cream scoop . Water temperature at 83° **Repeat Violation**

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. On buffet **Repeat Violation**

Basic - In-use wet wiping cloth/towel used under cutting board. At prep table where they are cutting chicken **Corrected On-Site**

Basic - Walk-in cooler shelves with heavy rust that has pitted the surface. **Repeat Violation**

Basic - Build-up of grease/dust/debris on hood filters.

Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. On buffet.

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. In bulk flour.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Turned off on buffet, ice cream station. **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.shrimp in prep sink. **Corrected On-Site**

Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Heavily rusted.

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. Handled cooked shrimp. No gloves. **Corrected On-Site**

High Priority - Galvanized metal in contact with acidic foods. Ketchup.

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**

Basic - Accumulation of debris on exterior of warewashing machine. Moderate build up. **Repeat Violation**

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. On buffet line, in self service ice cream area, handle of spoon is not long enough and allows for customers arms to be in contact with the ice cream as it is being scooped by the customer. **Repeat Violation**

Basic - Light not functioning. Cook line and prep area.

Basic - Light shield damaged/in disrepair. Cracked, over prep area.

Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unsealed wood pallets, shelves.

High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Shredded cabbage on counter. Educated operator. Needs to be held 41° or below.

High Priority - Dented/rusted cans present. 7 lb can of ketchup, heavily dented on rim. Operator discarded.

Intermediate - Cutting board(s) stained/soiled. Small cutting board.

Intermediate - Employee used handwash sink as a dump sink. **Repeat Violation**

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. On buffet line, scoop that customers use for ice cream self service is not long enough and allows customers arms to be in direct contact with ice cream.

Intermediate - Employee used handwash sink as a dump sink. Very soiled.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. Reach in cooler door handle.

Basic - Food stored in holding unit not covered.

Basic - Ice scoop handle in contact with ice.

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

Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. On buffet line.

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

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. On buffet line, scoop that customers use for ice cream self service is not long enough and allows customers arms to be in direct contact with ice cream.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp in prep sink. Partially frozen. **Repeat Violation**

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

Basic - Wiping cloth/towel used under cutting board. **Repeat Violation**

High Priority - Chlorine sanitizer not at proper minimum strength towel buckets. 0 ppm

High Priority - Food container stored in ice used for drinks. Tea pitcher. **Corrected On-Site**

High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Bulk dry good bins.

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.

High Priority - Raw animal food stored over ready-to-eat food. Raw chicken , beef over vegetables in walk in cooler.

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.

Intermediate - Employee used handwash sink as a dump sink. Very soiled.

Intermediate - Hot water not provided/shut off at employee handwash sink. Front hand sink. **Repeat Violation**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.

Intermediate - Spray bottle containing toxic substance not labeled. Bleach water.

High Priority - Dented/rusted cans present. See stop sale. / baby corn

High Priority - Shell eggs in use or stored with cracks or broken shells. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cut melons on buffet at 46 degrees f recommended rapid chill

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. Ron starch on cooks line will discard at 3:00 pm

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature./ Krab at room temp still frozen **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) food thawed under water that was barely running/dripping./ shrimp still partially frozen **Corrected On-Site**

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site**

Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit./ on buffet **Corrected On-Site**

High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**

Basic - Wiping cloth/towel used under cutting board.

Intermediate - Heavily Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**

Intermediate - Heavily Encrusted material on can opener blade.

Intermediate - Interior of reach-in freezer moderately soiled with accumulation of food residue.

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit./ employee hand sink by ice machine 76 degrees f

Intermediate - Spray bottle containing toxic substance not labeled./ bleach by dish machine

No Violations Were Observed

Critical - Foods not labeled with identity once removed from orig. container.

Critical - All foods in reach in cooler 46f-54f.

Critical - Reach in cooler not maintaining safe temps.

Critical - Immitation crab thawing at room temp.

Critical - Shrimp uncovered in the chest freezer.

Critical - Ice cream at buffet requires customers to submerge hand below container rim to scoop ice cream.

Critical - Raw chicken stored above beef & vegetables.

Scoop handle in flour.

Critical - Employees not washing their hands between handling raw foods & cooked foods.

Melted broken food containers.

Raw wood shelf under rice cooker.

Critical - No sanitizer test kit - chlorine.

Critical - Sanitizer at zero ppm in dishmachine - repeat.

Wet wiping cloths on counter not in sanitizer - repeat.

Critical - Can opener blade soiled.

Dry storage containers soiled - reach in cooler gaskets soiled.

Clean cleavers stored between equipment & wall.

Case of to go containers stored on the floor.

Critical - Back flow preventer on dish machine broken.

Critical - Handwash sink blocked & lid in sink.

Critical - No soap or paper towels at kitchen hand wash sinks.

Mops not hung to dry.

Critical - Ants on dry storage shelves.

Critical - Rear door not self closing.

Ceiling in kitchen peeling.

Critical - Used Raid in kitchen.

Critical - Trainer who signed off on safe staff certificates is not a certified manager.

Critical - Violation: 08A-26-1Observed raw animal food stored over ready-to-eat food. walk in cooler, raw meats over sauces and cooked meats. Repeat Violation.

Critical - Violation: 30-11-1Observed spray hose at dish sink lower than flood rim of sink.

Critical - Observed raw animal food stored over ready-to-eat food. ra chicken and shrimp over sauces, walk in cooler.

Observed employee with no hair restraint. cook.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.

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

Critical - Observed spray hose at dish sink lower than flood rim of sink. Corrected On Site.

Critical - Observed dented/rusted cans. heavily dented on rims. three 6 lb cans of bamboo shoots.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed no date marking on cooked items, meats, egg rolls, etc.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. fried items on buffet. placed in pan on buffet with no direct contact to hot pan. drain rack/ grid in between food and pan. all other hot items with in proper temperature will discard after 4 hours. Repeat Violation.

Critical - Observed food being cooled by nonapproved method. cornstarch water, ambient cooling after 3 hours on cook line counter.

Critical - Observed potentially hazardous food thawed at room temperature. frozen shrimp. Corrected On Site.

Critical - Observed food stored in ice used for drinks. two pitchers of drink and pan of lemons. Corrected On Site.

Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. green onions not covered or under protection. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. walk in cooler, raw meats over sauces and cooked meats. Repeat Violation.

In-use utensil not stored with handle above the top of potentially hazardous food and the container. knives in between equipment . Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop on buffet. 81 degrees. Corrected On Site.

Observed nonfood-contact equipment in poor repair. upright reach in cooler door handle.

Critical - Observed accumulation of debris in warewashing machine and associated equipment. dish machine.

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

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Observed build-up of grease on nonfood-contact surface. very heavy, hood filters. Repeat Violation.

Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. all plates

Critical - Observed spray hose at dish sink lower than flood rim of sink.

Critical - Handwash sink not accessible for employee use at all times. blocked by buckets of sauce. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. back of cook line. Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory. was empty. Corrected On Site.Repeat Violation.

Carbon dioxide/helium tanks not adequately secured. in wait station.

No Violations Were Observed

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fresh garlic oil. Corrected On Site. out 1.5 hours, ice down. callback- fresh garlic oil 88 degrees on cook line.

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cream puff, buffet. 61 degrees. Corrected On Site. discard after 4 hours. callback-on buffet cream puff 66 degrees, boiled egg 62, pudding 62 .

Critical - Violation: 03B-03-1Potentially hazardous food not held at 135 degrees Fahrenheit or above. chickens on buffet. observed grate/ rack in between food and pan/ heat. Corrected On Site. will discard after 4 hours. turned up heat. callback- buffet- observed grate between food and pan. breaded chicken 98 degrees, chicken nugget 97, skewered meat 96.

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cold buffet line. Corrected On Site. filled with ice water slushy. callback- on buffet, cream puffs 66 degrees, boiled eggs 62, pudding 62.

Violation: 23-03-1Observed build-up of grease on nonfood-contact surface. hood filters. callback- improved.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). fresh garlic oil, 88 degrees.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fresh garlic oil 88 degrees on cook line. more than 4 hours. stop sale issued. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items on buffet- cream puffs 66, pudding 62, eggs 62. operator discarded. Repeat Violation.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. observed grate between pan and food on buffet. chicken 98 degrees, nugget 97, skewer 96 degrees. Corrected On Site. operator discarded.

Critical - Observed food being cooled by nonapproved method. observec pot of rice cooling covered in walk in. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. buffet. holding food 62 degees or higher. Corrected On Site. added ice and water.

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over sauces walk in cooler

Critical - Observed raw animal food stored over ready-to-eat food. raw beef over carrots, walk in cooler.

Critical - Observed raw animal food stored over ready-to-eat food. raw wings over prepared egg rolls, reach in. 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. chopping cooked pork bare handed. Corrected On Site.

Observed ice scoop with handle in contact with ice.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed build-up of grease on nonfood-contact surface. hood filters. Repeat Violation.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. walk in shelving. very heavy build up.

Critical - Handwashing cleanser lacking at handwashing lavatory. wait station.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fresh garlic oil. Corrected On Site. out 1.5 hours, ice down.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cream puff, buffet. 61 degrees. Corrected On Site. discard after 4 hours.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chickens on buffet. observed grate/ rack in between food and pan/ heat. Corrected On Site. will discard after 4 hours. turned up heat.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 105 degrees after 1.5 hours. lo mein. placed in cooler to rapid chill.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cold buffet line. Corrected On Site. filled with ice water slushy.

Critical - Observed food stored on floor. bag of carrots. Repeat Violation.

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

Water treatment device has not been inspected or serviced according to manufacturer's instructions. by ice machine. Repeat Violation.

Equipment or utensils not designed or constructed in a durable manner. chopped broccoli stored directly in dirty box

Observed nonfood-grade containers used for food storage. sweet sour sauce.

Observed -in cooler gasket torn/in disrepair. reach in freezer.

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. dirty cardboard on shelvingRepeat Violation.

Critical - Chlorine sanitizer not at proper minimum strength for towel bucket. 0 ppm.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board.

Observed build-up of grease on nonfood-contact surface. hood filters.

Critical - Hot water not provided/shut off at employee hand wash sink. turned off, back hand sink. Corrected On Site.

Critical - Observed toxic item stored by food. wd-40 stored with canned food.

Carbon dioxide/helium tanks not adequately secured.

No Violations Were Observed

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. walk in cooler- shelled raw eggs over raw shrimp.

Critical - Observed raw animal food stored over ready-to-eat food. walk in cooler- raw chicken over grapes, stuffed mushrooms, seafood donuts. Repeat Violation. administrative action repuested on 9/10/10.

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

Water treatment device has not been inspected or serviced according to manufacturer's instructions. filter not dated.

Can opener blade not kept sharp - observed nicked blade.

Critical - Observed encrusted material on can opener.

Observed residue build-up on nonfood-contact surface. dish racks.

Observed utensils stored in crevices between equipment. knife, cook line.

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

Light not functioning. missing bulbs, kitchen.

Critical - Violation: 08A-26-1Observed raw animal food stored over ready-to-eat food. raw chicken over melons, sauces in walk in cooler. Callback- observed in the walk in cooler raw pan of chicken over prepared stuffed mushrooms, another raw pan of chicken over grapes,another pan of raw chicken over prepared seafood donuts.

Critical - Observed dented/rusted cans.2 ( 6 lb) cans of pineapple, 6 lb can of bamboo shoots and 63 oz can of soy sauce.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). fresh garlic and oil sauce on cook line counter. thermometer calibrated onsite.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. large quantities of cooked shrimp, prepared stuffed items in walk in not dated.Repeat Violation. X 2

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fresh garlic oil, chicken, shrimp, rice. Corrected On Site. cooler adjusted.

Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. cooked chicken terriyaki, cooked breaded chicken on buffet. Corrected On Site. turned heat up and lowered levels of food in pans.

Critical - Observed washed, copped vegetable, broccoli stored directly in cardboard box. cook line.

Critical - Observed food stored in ice used for drinks. jugs of tea and lemons, kitchen. Corrected On Site.

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. cleaned whole potatoes on draining rack next to dish machine.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw non hermetically sealed shrimp stored next to rte dumplings and above rte krab in reach in freezer.

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over melons, sauces in walk in cooler.

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over cooked chicken in reach in across from stove.

Critical - Observed food stored on floor. cook line floor. bag of onions, bucket of flour, buckets of sauce.

Critical - Observed food stored on floor. walk in cooler, cases of produce, buckets of sauce.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bulk sugar, flour. Corrected On Site.

Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. cardboard lining shelves with build up of grease.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Corrected On Site. will sanitize at triple sink until repaired. called repair man. stated that it was not working twice recently and repair man fixed both times .

Observed build-up of grease/ debris on nonfood-contact surface. kitchen cooking equipment around wok.

Observed heavy build-up of grease on nonfood-contact surface. grill filters.Repeat Violation. X 2

Observed very heavy residue build-up on nonfood-contact surface. dish racks.

Observed single-service articles stored without protection from contamination. observed heavy grease build up on single service bags next to cook line.

Critical - No handwashing sign provided at a handsink used by food employees. both kitchen sinks.

Critical - Hand wash sink lacking proper hand drying provisions. both kitchen sinks Corrected On Site.Repeat Violation.X 2

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

Observed heavy liquid build up of garbage on the ground and/or pad around dumpster. could not observe dumpster bottom to identity if rusted.

Critical - Displayed food not properly protected from contamination. fried noodles not under sneezegaurd at buffet line. Corrected On Site.

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.

Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Boxes used on shelves to store paper bags, boxes greasy. Operator removed. Corrected On Site.

Observed nonfood-grade containers used for food storage. Plastic takeout bags used to store food in chest freezer.

Critical - Observed uncovered food in holding unit/dry storage area. Large trays of food not covered in 2 door freezer.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Eggrolls and other cooked foods have no datemarking. If cooked foods are held more then 24 hours, datemarking is required.

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only. Repeat Violation.

Observed excessive build-up of grease on hood filters.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic bowl used to dispense cut onions in walkin cooler. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit in kitchen next to rice cookerRepeat Violation. Corrected On Site.Corrected On Site.

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

No Violations Were Observed

Critical - Condensation or other drainage not disposed of according to law. Condesation leaking from condensor in walkin cooler.

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge.Repeat Violation.

Observed a nonfood-grade basting brush used in food. Observed metal banded basting brush in use in kitchen.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed cook using barehand with prepped vegetables in kitchen.

Observed excessive build-up of grease on hood filters.Repeat Violation.

Observed heavy grease on the ground and/or pad around grease receptacle.

Observed ice scoop with handle in contact with ice in bulk icemachine.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddles stored in standing water at buffet bar and in kitchen.Repeat Violation.

Observed in-use utensil used with moist food not stored in running water of sufficient velocity.

Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs stored above fruit in walkin cooler.Repeat Violation.

Plumbing system in disrepair. Drain pipe at rear handwashing sink in disrepair, sink cannot be used.

Wet wiping cloth not stored in sanitizing solution between uses. Wet cloths found on cutting board in kitchen. All wet wiping cloths should be stored in sanitizer water.Repeat Violation.