Kanton Kanton Chinese Rest Improves its Sanitary Rating

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, bag of vegetables. **Corrected On-Site**

Basic - Cloth used as a food-contact surface, to cover prepared vegetables, in walk in cooler.

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

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

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, chicken.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Basic - Ceiling/ceiling tile shows damage or is in disrepair, water stained.

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom, by rear door.

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

Basic - Nonfood-grade bags used in direct contact with food, to store pork in reach in freezer chest.

Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.

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

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

Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, beef.

Basic - Stored food not covered in walk-in cooler, prepared vegetables.

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

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

Basic - Stored food not covered in walk-in cooler, prepared vegetables.

Basic - Bowl or other container with no handle used to dispense food, to scoop rice.

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

Basic - Floor tiles cracked, broken or in disrepair, in restroom.

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

Basic - Leaking pipe at plumbing fixture, at hand wash sink in kitchen.

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

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

Basic - Open dumpster lid.

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

Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, shrimp.

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.with noodles

High Priority - Raw animal food stored over ready-to-eat food, raw eggs stored over water crest in reach in cooler.

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

Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.

Basic - Food stored on floor.

Basic - Hole in wall.

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

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

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.

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

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

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer not all products commercially packaged. **Corrected On-Site**

Basic - Paper towel used as liner for food container.

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

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

Observed ceiling in disrepair. water

Observed ceiling in disrepair. water damage

Critical - Observed unlabeled spray bottle. degreaser

Critical - Observed raw animal food stored over ready-to-eat food. raw beef over vegetables Corrected On Site.

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

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

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

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggs- Corrective action- back in reach in cooler

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

Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable.

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

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

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

Critical - Vacuum breaker mising at hose bibb.by dish area

Critical - Screening is not 16-mesh to the inchrear screen door .

Floors not maintained smooth and durable.CARDBOARD ON FLOOR

Observed attached equipment soiled with accumulated grease.hoodfilters .

Lights missing the proper shield, sleeve coatings or covers.over3 comp.sink.

Observed improper storage of maintenance tools that interferes with cleaning.mops/brooms inllgfdzz

Critical - Dishmachine has no soap.

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

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

Critical - No waste receptacle provided at handwash lavatory with disposable towels.

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

Observed employee with no hair restraint.

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

Observed hole in wall under HWS anddryboard for 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. cornstarch

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

Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.Corrected On Site.

Observed leaking pipe at plumbing fixture. HWS IN KITCHEN

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

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

Critical - Observed unlabeled spray bottle.

Observed walk-in cooler gasket torn/in disrepair.

Observed wall in disrepair. Behind cooking equipment .

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

Wet wiping cloth not stored in sanitizing solution between uses.

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

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

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 in stockroom

Violation: 14-51-1Observed nonfood-grade containers used for food storage. shopping bags used to stored meats in ric

Violation: 23-05-1Observed residue build-up on nonfood-contact surface. wall in kitchen next to fire suppression system

Critical - Violation: 30-02-1observed no backflow preventer on a hose bibb in kitchen next to dish washing machine .

Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers. in stockroom

Lights missing the proper shield, sleeve coatings or covers. in stockroom

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

Critical - Observed food stored on floor. corn starch in stockroom .

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 in stockroom

Observed nonfood-grade containers used for food storage. shopping bags used to stored meats in ric

Observed open dumpster lid.

Observed residue build-up on nonfood-contact surface. wall in kitchen next to fire suppression system

Critical - Observed roach activity as evidenced by live roaches found 3 in kitchen on ricThis violation must be corrected by : 9/26/08.

Critical - Observed roach activity as evidenced by live roaches found 4 live and 6 eggs in kitchen next to stoves in kitchen 9/26/08

Critical - Observed rodent activity as evidenced by rodent droppings found. 200 droppings in western section of stockroom, approximately 125 fresh and 75 oldThis violation must be corrected by : 9/26/08.

Critical - Observed rodent activity as evidenced by rodent droppings found. approximately 150 droppings found on food warmer next to rear door, approximately 100 fresh and 50 old.This violation must be corrected by : 9/26/08.

Critical - Observed rodent activity as evidenced by rodent droppings found. approximately 200 droppings under food preparation table in kitchen, approximately 75 fresh droppings and 125 old droppings This violation must be corrected by : 9/26/08.

Critical - Observed rodent activity as evidenced by rodent droppings found. approximately 30 fresh droppings in stockroom This violation must be corrected by : 9/26/08.

Critical - Observed rodent activity as evidenced by rodent droppings found. approximately 35 fresh droppings found in passage way leading to stockroom

Critical - Observed rodent activity as evidenced by rodent droppings found. approximately 350 droppings on water heater in kitchen, approximately 175 fresh droppings and 175 oldThis violation must be corrected by : 9/26/08.

Critical - Observed rodent activity as evidenced by rodent droppings found. approximately 85 fresh droppings on ric in kitchen This violation must be corrected by : 9/26/08.

Observed storage of maintenance tools in areas that may result in cross-contamination. in kitchen on food preparation table

Critical - Observed the presence of insects, rodents, or other pests. containor with water showing evidence of mosquito breeding in kitchen This violation must be corrected by : 9/26/08.

Critical - Observed toxic item improperly stored. raid in stockroom Corrected On Site.

Critical - Observed toxic item stored by food. WD 40 stored with rice and corn starch in stockroom .

Critical - Observed uncovered food in holding unit/dry storage area. corn starch , rice in stockroom .

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

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - observed no backflow preventer on a hose bibb in kitchen next to dish washing machine .