Golden Buddha Restaurant Improves its Sanitary Rating

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

Basic - Food stored in holding unit not covered. (Soups on steam table not covered) **Repeat Violation**

Basic - Food stored on floor. (Jugs of vinegar and other food products stored on kitchen floor)

Basic - Working containers of food removed from original container not identified by common name. (Containers for dry spices and sesame seeds missing label - manager labeled the containers) **Corrected On-Site**

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. (Certificate on hand expired 10/11/2016. - manager stated that he has already taken the test again but hasn't received the results and the new certificate) **Corrective Action Taken**

Basic - Case/container/bag of food stored on floor in walk-in cooler. (Buckets of food sitting on the floor) **Repeat Violation**

Basic - Ceiling soiled with accumulated food debris, grease, dust, or mold-like substance. (Ceiling in the walk-in cooler soiled)

Basic - Grease accumulated on kitchen floor and/or under cooking equipment.

Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**

Basic - Screen in window torn/in poor repair - no vermin present. (Window screen in men's restroom has a large hole) **Repeat Violation**

Basic - Stored food not covered in walk-in cooler. (Egg drop soup on steam table not covered) **Repeat Violation**

Intermediate - Accumulation of food debris/grease on food-contact surface. (Pans with spices on shelf in front of the wok station have build-up around the edges)

Intermediate - Non-pitting surface rust on food-contact equipment. (Some salt and pepper shaker caps are rusted)

Basic - Case/container/bag of food stored on floor in walk-in cooler. (Buckets of food sitting on the walk-in cooler floor) **Repeat Violation**

Basic - Food storage container/container lid cracked or broken. (Pans used to stored food in the walk-in cooler cracked)

Basic - Food stored in holding unit not covered. (Soup on steam table not covered) **Repeat Violation**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. (Rice scoop in standing water @ 108°f - employee removed and cleaned the scoop. Discarded the water) **Corrected On-Site**

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Screen in window torn/in poor repair. (Window screen in men's restroom has a hole - No vermin present.)

Basic - Wall soiled with accumulated grease, food debris, and/or dust. (Walk-in cooler walls and ceiling soiled) **Repeat Violation**

Basic - Case/container/bag of food stored on floor in walk-in cooler. (Buckets of food sitting on floor) **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. (Two drinks on prep table in kitchen next to food - manager moved) **Corrected On-Site**

Basic - Food stored in holding unit not covered. (Soup on steam table not covered- employee covered with lid) **Corrected On-Site**

Basic - Window screen torn/in poor repair. (Hole in window screen in men's restroom)

Basic - Food not stored at least 6 inches off of the floor. (Buckets of food in walk-in cooler) **Warning**

Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Warning**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. (Walls and ceiling in the walk-in cooler soiled) **Warning**

Basic - Food not stored at least 6 inches off of the floor. (Buckets of food in walk-in cooler) **Warning**

Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Warning**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. (Walls and ceiling in the walk-in cooler soiled) **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Walk-in cooler: Cooked chicken 45°f and 46°f, cooked shrimp 46°f, wontons 44°f. Cold table: cooked shrimp 46°f) **Warning**

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. (Opened at 11:00 am - within the 4 hr. time frame) **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 chicken over raw beef) **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. (Cooked chicken prepared 6/2/2015 not date marked) **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. (Chemical sitting on floor on cook line not labeled) **Warning**

Basic - Attached equipment soiled with accumulated grease. (Equipment on cooked line has build-up of grease)

Basic - Equipment or utensils not designed or constructed in a durable manner. (Cook used Steel wool to clean wok on cook line)

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

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Stored food not covered in walk-in cooler. (Bucket of chicken and spring rolls not covered. Operator put lid on bucket of chicken) **Repeat Violation**

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

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Repeat Violation**

Intermediate - Buildup of soiled material on racks in the reach-in cooler. (Also on interior sides on the same reach-in cooler)

Basic - Food stored on floor. Bucket of sauce on walk-in cooler floor. **Repeat Violation**

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. Water bottle on counter by rice pots. Finished and disposed. **Corrected On-Site**

Basic - Food storage container/container lid cracked or broken. Plastic container holding beef in walk-in cooler with cracked corner.

Basic - Food stored on floor. Bucket of sauce on walk-in cooler floor. **Repeat Violation**

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Celery and bean pods being stored in walk-in cooler in smiley face bags. **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cabbage sitting out by line 80°. In walk-in cooler Shrimp 47°. Cheese wontons 47°. Cut cabbage 45°. Cream cheese 46°. Cooked onion in water 46°. Cooked beef 47° **Warning**

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. Fried chicken in grey container by line. At 67° had only been removed 15 minutes before. Added time. **Corrected On-Site**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. At three compartment sink.

Intermediate - Records/documents for required employee training contain inaccurate information. Expiration date from 10/18/2013 states expiration 10/18/17 when it should be 10/18/16.

Intermediate - Refrigerator 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. Walk-in cooler air at fan at 43°. **Warning**

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on counter in lobby. Flipped top plate. **Corrected On-Site**

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In reach-in freezer storing dumplings.

Basic - Stored food not covered in walk-in cooler. Sweet and sour pork in opened bag.

High Priority - Raw animal food stored over ready-to-eat food. In small reach-in cooler. Raw shell eggs above onions. Moved. **Corrected On-Site**

Basic - Building components, attachments or fixtures in poor repair. Walk-in cooler door inside handle broken.

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Cooking utensils by grill stored on old egg cartons.

Basic - Interior of microwave soiled with encrusted food debris. Ceiling of microwave.

Basic - Single-service articles not stored inverted or protected from contamination. Foil Togo containers and lids. Flipped.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter and grill. Moved to sanitizer. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Items in soy sauce buckets; chicken, sauce, chili, and others.

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. Raw eggs. Brought out at 11. Added time mark.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink. **Repeat Violation**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. No date marking observed at time of inspection.

Basic - Building components, attachments or fixtures in poor repair. Walk-in cooler door inside handle broken.

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Cooking utensils by grill stored on old egg cartons.

Basic - Interior of microwave soiled with encrusted food debris. Ceiling of microwave.

Basic - Single-service articles not stored inverted or protected from contamination. Foil Togo containers and lids. Flipped.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter and grill. Moved to sanitizer. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Items in soy sauce buckets; chicken, sauce, chili, and others.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw egg. 74°. Added to time.

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. Raw eggs. Brought out at 11. Added time mark.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink. **Repeat Violation**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. No date marking observed at time of inspection.

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. 1 employee expired 9/2013.

High Priority - Raw animal food stored over ready-to-eat food. Eggs over sauce in walkin. Seafood over vegetables in reachin.**Corrected On-Site**

Basic - Food stored on floor. Cabbage in walkin, buckets of sauce in walkin and kitchen. **Repeat Violation**

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

Intermediate - Employee washed hands in a sink other than an approved handwash sink. In triple sink

High Priority - Employee washed hands with no soap.

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

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.

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

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit chicken,beef and wings all 44 to 45 in cooler.Corrective action taken.

Critical - Observed food stored on floor in walkin and in main kitchen soy sauce.

Critical - Observed uncovered food in holding unit/dry storage area in walkin springrolls,chopped broccoli and chopped onions.

Critical - Observed egg crate used as a food-contact surface. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Vacuum breaker mising at hose bibb out by back door.

Critical - Bathroom not enclosed with tight-fitting, self-closing doors ladies restroom.

Critical - Observed roach activity as evidenced by live roaches found one live in main kitchen. Corrected On Site.

Critical - Outer openings not protected with self-closing doors fron door broken.

Observed attached equipment soiled with accumulated dust fanguard in walkin.

Critical - Observed unlabeled sanitizer bucket.

No copy of latest inspection report.

Critical - Observed shell eggs in use or stored with cracks or broken shells.

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

Critical - Observed food stored on floor soy sauce,jugs.Repeat Violation.

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

Observed cutting board grooved/pitted and no longer cleanable cracked.

Critical - Vacuum breaker mising at hose bibb outside by backdoor.

Critical - Observed unlabeled sanitizer bucket.Repeat Violation.

No Violations Were Observed

No Violations Were Observed

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked all cooked items in walkin beef,pork spring rolls.Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit eggs 50 on counter.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit small refrigerator holding shrimp 46,tofu 46,pork 46. Corrected On Site.Repeat Violation.Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures small refrigerator holding at 46 on shrimp,pork,tofu.DO NOT USE UNTIL ABLE TO MAINTAIN 41 OR BELOW.Repeat Violation.

Critical - Observed potentially hazardous food thawed at room temperature beef in sink.

Critical - Observed raw animal food stored over ready-to-eat food shell eggs above cooked foods in walkin.

Critical - Observed food stored on floor soy sauce

Critical - Observed uncovered food in holding unit/dry storage area all hot holding,soups.

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

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure cutting brocolli.

Observed nonfood-grade bags used for food storage.

Observed nonfood-contact equipment in poor repair refrigerator door.

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

Critical - Observed unlabeled sanitizer bucket.

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

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit flour & oil.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit chicken in small refrigerator at 57.Corrected On Site.Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures small refrigerator holding at 48.

Critical - Observed food stored on floor soy sauce in walkin. Repeat Violation.

Wet wiping cloth not stored in sanitizing solution between uses.

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

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

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Cornstarch and water on cookline.

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

Critical - Observed food stored on floor. Oil jugs, sauces, chicken, cabbage on floor in walk-in cooler and kitchen.

Critical - Observed employees food not separated.

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

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

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

Critical - Expired 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. Repeat Violation.

Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. TRAY IN KITCHEN USED TO STORE SAUCE PACKETS REPAIRED WITH DUCT TAPE

Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. BOTH REACHINS IN KITCHEN

Observed build-up of grease on nonfood-contact surface. HOOD FILTERSRepeat Violation.

Observed reuse of single-service articles. CARDBOARD BOX REUSED AS SHELF COVER

Critical - Observed soiled reach-in cooler gaskets. PREP COOLERRepeat Violation.

No Violations Were Observed

Critical - (A) A handwashing lavatory shall be maintained so that it is accessible at all times for EMPLOYEE use.

Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;

Critical - (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;

Critical - (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.

(B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.

Critical - (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees Fahrenheit - 16 hours; greater than 50 degrees Fahrenheit to 55 degrees Fahrenheit - 10 hours] (b) The cleaning frequency based on the ambient temperature of the refrigerated room or areas is documented in the food establishment. (3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every 24 hours; (4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under Chapter 3; (5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (6) The cleaning schedule is approved based on consideration of: (a) Characteristics of the equipment and its use, (b) The type of food involved, (c) The amount of food residue accumulation, and (d) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135 degrees Fahrenheit or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.

(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.

Critical - Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.

Critical - Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. 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.

Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications.

Critical - Storage or Display of FOOD in Contact with Water or Ice. (A) PACKAGED FOOD may not be stored in direct contact with ice or water if the FOOD is subject to the entry of water because of the nature of its PACKAGING, wrapping, or container or its positioning in the ice or water. (B) Except as specified in Paragraphs (C) and (D) of this section, unPACKAGED FOOD may not be stored in direct contact with undrained ice. (C) Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water. (D) Raw chicken and raw FISH that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale.

No Violations Were Observed

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

Violation: 23-03-1Observed build-up of grease on nonfood-contact surface. EXTREME GREASE BUILDUP ON HOOD FILTERS

Violation: 38-10-1Light not functioning. LIGHT BULB AT HOOD

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALKIN COOLER NOT MAINTAINING PROPER TEMPERATURE. AMBIENT AIR THERMOMETER READS 46'F

Light not functioning. LIGHT BULB AT HOOD

Observed build-up of grease on nonfood-contact surface. EXTREME GREASE BUILDUP 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. BOWL IN RICE IN WALKIN COOLER

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. EGGS, CHICKEN, FISH. ALL IN WALKIN COOLER.

Critical - Observed soiled reach-in cooler gaskets. NUMEROUS

Critical - Observed uncovered food in holding unit/dry storage area. EGGROLLS IN WALKIN COOLER

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. NO SANITIZER BUCKET SET UP

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

Wet wiping cloth not stored in sanitizing solution between uses.