Dragon Gate Chinese Restaurant Degrades its Sanitary Rating

Basic - Bathroom facility not clean.

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

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Floor area(s) covered with standing water.

Basic - Food stored in holding unit not covered.

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

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

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

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.

High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.

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

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.

Marked exit/path to marked exit blocked. For reporting purposes only. **Corrected On-Site**

High Priority - - From inspection on 2016-05-14: High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef - From follow-up inspection on 2016-05-17: Raw animal products improperly stored. Chicken over fish **Time Extended**

High Priority - - From inspection on 2016-05-14: High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Chicken over beef - From follow-up inspection on 2016-05-17: Raw animal products improperly stored chicken over ready to eat **Time Extended**

Basic - Case/container/bag of food stored on floor in kitchen. Bucket of noodles

Basic - Dead roaches on premises. 3 above outlet next to shelf above prep table at three compartment sink 1 underneath the trap at sink, Cleaned up. **Corrected On-Site**

Basic - In-use ice scoop stored on soiled surface between uses. At server station. Placed in clean container **Corrected On-Site**

Basic - In-use knife/knives stored in cracks between pieces of equipment. At three compartment sink. Flat scrapper

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 and corn starch

Basic - Insect control device installed over food preparation area. Next to three compartment sink above prep table and shelf

High Priority - Displayed food not properly protected from contamination. Hard noodles at service station.

High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue, used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Open top: shrimp 44°F chicken 46°F pork 45°F noodles 68°F (cooling) iced down products **Corrective Action Taken**

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

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Chicken over beef

Intermediate - Encrusted material on can opener blade.

Intermediate - Reach-in cooler shelves soiled with food debris.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator moved to bottom shelf. **Corrected On-Site**

Basic - In-use tongs stored on equipment door handle between uses near bbq cooker.

Basic - No suitable facilities provided to store employee clothing and other possessions.

Basic - Old food stuck to clean dishware/utensils. Operator moved with soiled dishes. **Corrected On-Site**

Basic - Stored food not covered in walk-in cooler. Raw chicken and vegetables.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 100 ppm corrected to 100 ppm. **Corrected On-Site**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 57°F in prep sink moved back to walk in cooler. Cooked rice 56°F moved back to walk in cooler. **Corrective Action Taken** **Repeat Violation**

High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over fries in chest freezer. Raw pork over cooked chicken in walk in cooler. Operator removed both. **Corrected On-Site**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Plan has to be updated for fried items. They are using time for items. Chart revised during inspection. **Corrective Action Taken** **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut Bok Choy and cut cabbage on the cook's line is left at room temperature. Food was put under TPHC and a time mark was added. **Corrected On-Site**At time of call back observed time as a public health not being used properly for these items. Operator updated chart and was advised that the can update his chart with his set times already on the chart. The operator uses Time during lunch and dinner meal periods.

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.At time of call back observed time as a public health not being used properly for these items. Operator updated chart and as advised that the can update his chart with his set times.

Basic - Food stored in holding unit not covered. Observed profiled bowls of wontons for soup are nest stacked with no protective barrier between the bowl of the bowl and the food in a reach-in cooler. **Corrected On-Site**

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic knives and forks in the kitchen.

High Priority - Dented/rusted cans present. See stop sale. 1 can of E-Fa baby corn

High Priority - Live, flying insects in kitchen, food preparation area, or food storage area.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut Bok Choy and cut cabbage on the cook's line is left at room temperature. Food was put under TPHC and a time mark was added. **Corrected On-Site**

High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Observed raw proteins stored above cooked food in the walk-in freezer.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Dick Yeung exp. 10/3/13, manager on duty at time of inspection.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Observed 11 people working with no Certified Food Manager present.

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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cut-up cooked pork thawing in a walk-in cooler.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

No Violations Were Observed

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead flies on glue trap in kitchen. **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Rice container. **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Carrot and soy sauce in walk in cooler **Warning**

Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site** **Warning**

Basic - Employee personal items stored in or above a food preparation area. Keys on food prep table. **Corrected On-Site** **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. Inserts **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Duck found in prep sink. **Warning**

Basic - Reach-in cooler shelves with rust that has pitted the surface. Commander reach in cooler **Warning**

Basic - Stored food not covered in kitchen, seasoning **Corrected On-Site** **Warning**

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

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. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mixed vegetables 46°F in reach in cooler. Corrective action taken. **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Eggs on cook line. **Corrected On-Site** **Warning**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.ham found in walk in cooler. **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. rice found at 121°F , **Corrected On-Site** **Warning**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**

Basic - Cleaned and sanitized equipment or utensils not properly stored. Knives, Sharpners on Dirty Table. **Corrected On-Site**

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

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

Basic - Food stored in dry storage area not covered.Rice Bin. **Corrected On-Site**

Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**

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

Basic - Open dumpster lid.

Basic - Working containers of food removed from original container not identified by common name.Bottles of Sauces and Dressings. **Corrected On-Site**

High Priority - Live flies in kitchen.

High Priority - Live, small flying insects in food storage area.

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

High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**

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

Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**

Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Restrooms **Warning**

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. **Corrected On-Site** **Warning**

Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Tofu and noodles on the commander refrigerator, operator turned the unit colder and moved the TCS food to another unit. **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Dipperwell faucet bent downward eliminating required air gap. **Corrected On-Site** **Warning**

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. **Corrected On-Site** **Warning**

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

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. Fried chicken. **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried chicken at 85°f on the prep area, for less than 2h according to mgr, moved inside a cooler. 65°f at the end of he inspection. **Corrected On-Site** **Warning**

Intermediate - Food manager certification expired. **Warning**

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Restrooms **Warning**

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** **Warning**

No Violations Were Observed

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts at room temperature on the prep area. Implemented time control procedure. **Corrected On-Site**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Chicken , pork, rolls in the cook line glass door reach in cooler, operator turned the unit colder, 41F by the end of the inspection. Tofu, pasta in the reach in the two door vertical reach in cooler, operator turned the unit colder, 42F at the end of the inspection. Plant foods in the glass door reach in cooler next to warewashing area, moved to another unit, 42F by the end of the inspection. **Corrected On-Site** **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Rice at 45F in a walk in cooler

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Rice

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Glass door cook line reach in cooler, glassdoor reach in cooler next to warewashing area, vertical two oor reach in cooler, operator turned the units colder, under 41F by the end of the inspection. **Repeat Violation**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation**

High Priority - Employee touching ready-to-eat food with their bare hands. Cook line. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**

Basic - 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**

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. Cook line **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **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. Coffee. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Chicken base. **Repeat Violation**

Intermediate - Nonfood-grade basting brush used in food. Gravy.

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

Basic - Cloth used as a food-contact surface. Lobsters covered with a wet cloth in the walk in cooler.

Basic - Shelf under preparation table soiled with food debris.

Intermediate - Hot water not provided/shut off at employee handwash sink. Warewashing area. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees. Warewashing area.

Basic - Covered waste receptacle not provided in women''s bathroom. Employees restroom

Basic - Wall soiled with accumulated food debris. Waitress area.

Basic - Wall soiled with accumulated grease. Cook line

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. **Repeat Violation**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**

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

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, rolls, eggs in the glassdoor reach in cooler. Corrected On Site. moved to the walk in cooler, dropped 7 degrees fahrenheit at the end of the inspection. Repeat Violation.

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

Critical - Observed potentially hazardous food thawed at room temperature. beef. Corrected On Site. cold running water. Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food. raw beef over ham in the walk in cooler. Corrected On Site.

Critical - Observed raw animal food stored over cooked food. raw poultry over soup in the walk in cooler. Corrected On Site. Repeat Violation.

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

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

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

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

Critical - Observed employee wash hands with no soap. Corrected On Site.

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

Wet wiping cloth not stored in sanitizing solution between uses. cookline.

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

Faucet/handle missing at plumbing fixture. restrooms.

Critical - Waste receptacle not constructed of easily cleanable material. next to ice machine. Corrected On Site. Repeat Violation.

Critical - Observed unlabeled spray bottle. sanitizer.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tofu, beef, eggs in the two door reach in cooler next to restrooms. Corrected On Site. moved to the walk in cooler, temperature at the end of the inspection 43 degrees fahrenheit.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cut melons in the glass door reach in cooler. Corrected On Site. discarded.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. mushrooms, plant foods, eggs in an ice bath. Corrected On Site. added ice, temperature at the end of the inspection was found to be 42 degrees fahrenheit.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bean sprouts, noodles at the prep area, Corrected On Site. moved inside a cooler, 48 degrees fahrenheit at the end of the inspection.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic & oil at the cookline at room temperature. Corrected On Site. Implemented time control procedure.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rolls, chicken, pork, dumplings in the glass door reach in cooler next to the cookline walk in cooler. Corrected On Site. moved to the freezer.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. two door reach in cooler next to restroom. 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. 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. glass door reach in cooler next to cookline walk in cooler. 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. chicken, Corrected On Site. cold running water.

Critical - Observed raw animal food stored over cooked food. raw poultry over cooked pork in the walk in cooler. Corrected On Site.

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

Critical - Observed food stored on floor. rice in drystorage area.

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.

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

Observed dispensing equipment that allows contamination. no handled cup / bowl inside a food container, rice.

Observed single-use containers (boxes and/or cans) reused for the storage of food. cut plastic bottle reused as a scoop. Corrected On Site.

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

Critical - No waste receptacle provided at handwash lavatory with disposable towels. next to ice machine.

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

Lights missing the proper shield, sleeve coatings or covers. drystorage area.

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

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

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Wi cooler, cooks line, operator stays that they were just restocking food and left the door opened. Corrected On Site.

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. Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Use 3 compartment sink until fixed.

Clean wiping cloth not properly stored. Corrected On Site.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed soil residue in storage containers.

Critical - Observed interior of microwave soiled.

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

Light not functioning.Reach in cooler, cooks line.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Rice and ribs, cooks line. Corrected On Site. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.

Critical - Observed raw animal food stored over cooked food.Reach in cooler, cooks line. Corrected On Site.

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

Critical - Observed soiled reach-in cooler gaskets.

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

Ceiling not smooth and easily cleanable.Repeat Violation.

Light not functioning.Reach in cooler,

Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. Corrected On Site.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area.WI cooler. Corrected On Site.

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

Critical - Handwash sink not accessible for employee use at all times.Handwash sink, 3 compartment's sink. Repeat Violation. Corrected On Site.

Critical - Observed bottom part of toilet unclean.

Ceiling not smooth and easily cleanable. Repeat Violation.

Light not functioning.Reach in, prep area.

No Violations Were Observed

Violation: 14-41-1Food-contact surface not smooth and easily cleanable. Racks in reach in and walkin coolers.

Critical - Violation: 20A-05-1Food-contact surfaces and utensils not sanitized properly after cleaning.

Critical - Violation: 35B-03-1Outer openings not protected with self-closing doors, rear door.

Violation: 36-12-1Floors not constructed easily cleanable. In prep area.Repeat Violation.

No Violations Were Observed

Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan

In use food dispensing utensils properly stored

Non-food contact surfaces clean

Outside storage area clean, enclosure properly constructed

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

Walls, ceilings, and attached equipment, constructed, clean

Wiping cloths clean, used properly, stored

Wiping cloths clean, used properly, stored

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

Critical - Cross-contamination, equipment, personnel, storage

Critical - Cross-contamination, equipment, personnel, storage

Critical - Current license properly displayed

Critical - Employee training validation

Floors properly constructed, clean, drained, coved

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

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

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

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

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

Critical - Foods properly cooled

Critical - Original container: properly labeled, date marking

Critical - Original container: properly labeled, date marking

Other conditions sanitary and safe operation

Critical - Potentially hazardous food properly thawed

Critical - Presence of insects/rodents. Animals prohibited

Critical - Proper hygienic practices, eating/drinking/smoking (evidence)

Critical - Wholesome, sound condition

Critical - Wholesome, sound condition

Violation: 14-41-1Food-contact surface not smooth and easily cleanable. Racks in reach in and walkin coolers.

Critical - Violation: 20A-05-1Food-contact surfaces and utensils not sanitized properly after cleaning.

Critical - Violation: 35B-03-1Outer openings not protected with self-closing doors, rear door.

Violation: 36-12-1Floors not constructed easily cleanable. In prep area.Repeat Violation.

Critical - Violation: 01B-14-1Observed dented cans.

Critical - Violation: 01B-15-1Stop Sale issued due to adulteration of food product.

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. In walkin cooler.

Critical - Violation: 02-26-1Working containers of food removed from original container not identified by common name.

Critical - Violation: 08A-19-1Observed torn packages/bags of food exposing the contents to contamination. Flour at prep area.

Critical - Violation: 08A-28-1Observed food stored on floor. In the walkin freezer.

Critical - Violation: 08A-29-1Observed uncovered food in holding unit/dry storage area, icecream.

Critical - Violation: 08B-04-1Observed cloth used as a food-contact surface. At the Commander Refrigerator and with eggrolls.Repeat Violation.

Critical - Violation: 09-01-1Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Sugar and salt containers.Repeat Violation.

Critical - Violation: 09-05-1Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Rice, corn starch and flour containers.

Violation: 10-07-1Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Critical - Violation: 12A-02-1Observed hand wash sink used for purpose other than washing hands. In prep area.

Critical - Violation: 12A-03-1Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. At 3 compartment sink.

Critical - Violation: 12A-19-1Observed empolyee wash hands with no hot water. At prep area.

Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable.Repeat Violation.

Violation: 14-41-1Food-contact surface not smooth and easily cleanable. Racks in reach in and walkin coolers.

Critical - Violation: 20A-05-1Food-contact surfaces and utensils not sanitized properly after cleaning.

Critical - Violation: 22-19-1Observed interior of microwave soiled.

Critical - Violation: 22-20-1Observed buildup of slime in the interior of ice machine. In prep area.

Critical - Violation: 22-22-1Observed encrusted material on can opener. In prep area.

Critical - Violation: 22-28-1Observed interior of reach-in cooler soiled with accumulation of food residue. Commander Refrigerator.

Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface. On top of dishwashing machine.

Violation: 24-05-1Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Violation: 29-09-1Faucet/handle missing at plumbing fixture, toilet in employees restroom.

Critical - Violation: 31-07-1Hand sink missing at dishwashing machine or area.

Critical - Violation: 31-08-1Hand sink missing in kitchen. 3 CS used as prep sink and handwashing sink.

Critical - Violation: 31-09-1Handwash sink not accessible for employee use at all times. In the prep area.

Critical - Violation: 31-11-1Observed handwash aids at a non-handwash sink. At 3 compartment sink.

Critical - Violation: 32-10-1Covered waste receptacle not provided in men/women's employee bathroom.

Critical - Violation: 32-22-1Observed objectionable odors from walkin cooler by cookline.

Violation: 33-15-1Observed garbage can lid open. In the kitchen.

Critical - Violation: 35A-04-1Observed rodent activity as evidenced by rodent droppings found. 4 on the floor under the dishwashing machine (not able to determine if moist or dry).

Critical - Violation: 35A-04-1Observed rodent activity as evidenced by rodent droppings found. 8 moist rodent droppings on dish board of dishwashing machine and numerous moist rodent droppings above the dishwashing machine. 8+ moist rodent droppings in storage area wi6h clean pots and pans.This violation must be corrected by : 07/09/08.

Critical - Violation: 35A-05-1Observed roach activity as evidenced by 1 juvenile dead cockroach observed in the storage room.This violation must be corrected by : 07/09/08.

Critical - Violation: 35A-08-1Observed live flies in kitchen.

Critical - Violation: 35B-03-1Outer openings not protected with self-closing doors, rear door.

Violation: 36-12-1Floors not constructed easily cleanable. In prep area.Repeat Violation.

Violation: 37-05-1Observed wall soiled with accumulated food debris in kitchen area.Repeat Violation.

Violation: 37-05-1Observed wall soiled with accumulated food debris. At 3 compartment sink.

Violation: 37-10-1Observed attached equipment soiled with accumulated grease, hood filters.

Violation: 37-14-1Observed ceiling in disrepair. Water staines on ceiling tiles in male bathroom.

Violation: 37-16-1Observed ceiling soiled with accumulated grease in kitchen. Repeat Violation.

Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers. At prep room and in kitchen.Repeat Violation.

Violation: 40-01-1No suitable facilities provided to store employee clothing and other possessions. Employee personal items stored among single service food items.

Critical - Violation: 41B-03-1Observed unlabeled spray bottle. At teq station.

Violation: 42-11-1Observed unnecessary items on the premise. Inoperable Reachin Cooler in the kitchen.

Critical - Violation: 47-03-2Observed unused opening in panel box unprotected. For reporting purposes only. In prep area.

Critical - Violation: 47-06-2Observed extension cord in use for non-temporary period. For reporting purposes only. In the kitchen.

Critical - Violation: 48-07-2Observed water heater in disrepair. For reporting purposes only.

Violation: 51-13-1No Heimlich maneuver sign posted.

Violation: 51-18-1No copy of latest inspection report.

Violation: 51-29-1Observed no child labor law poster.

Critical - Violation: 53A-09-1No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 09/09/08.

Critical - Violation: 53A-19-1Observed expired Food Manager Certification. This violation must be corrected by : 09/09/08.

Critical - Violation: 53B-08-1No 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. Pro This violation must be corrected by : 09/09/08.Repeat Violation.

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

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

Critical - Dishmachine chlorine sanitizer not at proper minimum strength-0ppm when tested.

Faucet/handle missing at plumbing fixture, toilet in employees restroom.

Floors not constructed easily cleanable. In prep area.Repeat Violation.

Food-contact surface not smooth and easily cleanable. Racks in reach in and walkin coolers.

Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.

Critical - Hand sink missing at dishwashing machine or area.

Critical - Hand sink missing in kitchen. 3 CS used as prep sink and handwashing sink.

Critical - Handwash sink not accessible for employee use at all times. In the prep area.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Lights missing the proper shield, sleeve coatings or covers. At prep room and in kitchen.Repeat Violation.

No Heimlich maneuver sign posted.

No copy of latest inspection report.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 09/09/08.

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. Pro This violation must be corrected by : 09/09/08.Repeat Violation.

No suitable facilities provided to store employee clothing and other possessions. Employee personal items stored among single service food items.

Observed attached equipment soiled with accumulated grease, hood filters.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. On top of dishwashing machine.

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

Observed ceiling in disrepair. Water staines on ceiling tiles in male bathroom.

Observed ceiling soiled with accumulated grease in kitchen. Repeat Violation.

Critical - Observed cloth used as a food-contact surface. At the Commander Refrigerator and with eggrolls.Repeat Violation.

Observed cutting board grooved/pitted and no longer cleanable.Repeat Violation.

Critical - Observed dented cans.

Critical - Observed empolyee wash hands with no hot water. At prep area.

Critical - Observed encrusted material on can opener. In prep area.

Critical - Observed expired Food Manager Certification. This violation must be corrected by : 09/09/08.

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

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

Critical - Observed food stored on floor. In the walkin freezer.

Observed garbage can lid open. In the kitchen.

Critical - Observed hand wash sink used for purpose other than washing hands. In prep area.

Critical - Observed handwash aids at a non-handwash sink. At 3 compartment sink.

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. Rice, corn starch and flour containers.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Sugar and salt containers.Repeat Violation.

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

Critical - Observed interior of microwave soiled.

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

Critical - Observed live flies in kitchen.

Observed no child labor law poster.

Critical - Observed objectionable odors from walkin cooler by cookline.

Critical - Observed roach activity as evidenced by 1 juvenile dead cockroach observed in the storage room.This violation must be corrected by : 07/09/08.

Critical - Observed rodent activity as evidenced by rodent droppings found. 4 on the floor under the dishwashing machine (not able to determine if moist or dry).

Critical - Observed rodent activity as evidenced by rodent droppings found. 8 moist rodent droppings on dish board of dishwashing machine and numerous moist rodent droppings above the dishwashing machine. 8+ moist rodent droppings in storage area wi6h clean pots and pans.This violation must be corrected by : 07/09/08.

Critical - Observed torn packages/bags of food exposing the contents to contamination. Flour at prep area.

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

Critical - Observed unlabeled spray bottle. At teq station.

Observed unnecessary items on the premise. Inoperable Reachin Cooler in the kitchen.

Critical - Observed unused opening in panel box unprotected. For reporting purposes only. In prep area.

Observed wall soiled with accumulated food debris in kitchen area.Repeat Violation.

Observed wall soiled with accumulated food debris. At 3 compartment sink.

Critical - Observed water heater in disrepair. For reporting purposes only.

Critical - Outer openings not protected with self-closing doors, rear door.

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

Critical - Stop Sale issued due to adulteration of food product.

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