Peking Duck House Degrades its Sanitary Rating

Basic - Case/container/bag of food stored on floor in kitchen. Bag of onions, put on shelf. **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken and ducks, employee turned on water. **Corrected On-Site**

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

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Knives not cleaned and sanitized after cutting raw chicken and places in dry storage container. Employee took knives to dish station to wash and sanitize. **Corrected On-Site**

High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Eggs at cook line and prep area. Moved to walk in cooler. **Corrective Action Taken**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 + ppm chlorine, employee added water, retest to 100 ppm. Kitchen manager/ owner will review with staff. **Corrective Action Taken**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Meat hooks in sink at north end of cook line. Employee removed. **Corrective Action Taken** **Repeat Violation**

Intermediate - Records/documents for required employee training do not contain all of the required information. Some training dates missing from certificates. Owner will correct, recheck at next inspection.

No Violations Were Observed

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. Soda can. **Corrected On-Site** **Warning**

Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. At cook line. **Warning**

Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Water leaking from pipe and/or faucet/handle. Sink near dish machine. **Warning**

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

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At back door, installed during inspection. **Corrected On-Site** **Warning**

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

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket in HWS at north end of 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 - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Fried chicken pieces at 115° for 45 minutes , 109° 20 minutes later at north end of cook line on shelf. Employee moved to walk in cooler. **Corrective Action Taken** **Warning**

Basic - Ice scoop handle in contact with ice. **Corrected On-Site**

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

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

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink at north end of cook line.

High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Discussed requirements with manager. Employee washed hands. **Corrected On-Site**

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. Employee cutting green onions for garnish , employee put on gloves. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 59°, raw chicken 56° for 30 minutes in top of make table at north cook end of cook line. Manager put in walk in freezer for 25 minutes, both at 42° at recheck. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs and chicken over cut vegetables. **Corrected On-Site**

Intermediate - Hot water not provided/shut off at employee handwash sink. Hot water valve turned off at two sinks. **Corrected On-Site**

Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Corrected On-Site**

Intermediate - No soap provided at handwash sink. **Corrected On-Site**

Intermediate - Records/documents for required employee training do not contain all of the required information. Operator will complete the training certificate dates. Inspector will recheck at next inspection.

Basic - Accumulation of dead or trapped insects, or other pests, in control devices.... In kitchen ceiling light fixtures.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.... Pots and Pans on top shelves in kitchen storage.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.... In WALK IN COOLER, bbq pork and cut vegetables.

No Violations Were Observed

Basic - Equipment in poor repair.Cook Line reach.in.cooler /cold table not maintaining foods at 41° or below."True" tall single door reach.in.cooler at end of cook line not maintaining foods at 41° or below.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.... REACH.IN.COOLER... (Cook Line Cold Table) shrimp 51° raw chicken 50° raw beef 48° cooked chicken 51° sliced cooked pork 48° diced cooked pork 47°... REACH.IN.COOLER... (Cook Line Undercounter) raw chicken 47° cooked noodles 50° AMBIENT TEMPERATURE 50° ... REACH.IN.COOLER... (Tall Single Door "True"-End Cook Line) fried breaded chicken cutlet 41° cooked chicken pieces 50° cooked duck 48° egg rolls 49° AMBIENT TEMPERATURE 51°**Repeat Violation**On 09/15/14 NOT COMPLIED ...REACH.IN.COOLER... (Tall Single Door "True"-End Cook Line) Cooked ribs 56° cooked EggRolls 54° spring roll 47° AMBIENT TEMPERATURE 52° ...REACH.IN.COOLER... (Cook Line Cold Table) shrimp 50° raw chicken 52° raw beef 50° AMBIENT TEMPERATURE 51°

Basic - Equipment in poor repair.Cook Line reach.in.cooler /cold table not maintaining foods at 41° or below."True" tall single door reach.in.cooler at end of cook line not maintaining foods at 41° or below.

Basic - Food stored in holding unit not covered.... In walk.in.cooler, cut vegetables, raw beef, raw shrimp, cooked pork .

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.... Thawing three full bus-tubs of cooked red pork loins at room temperature.**Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.... REACH.IN.COOLER... (Cook Line Cold Table) shrimp 51° raw chicken 50° raw beef 48° cooked chicken 51° sliced cooked pork 48° diced cooked pork 47°... REACH.IN.COOLER... (Cook Line Undercounter) raw chicken 47° cooked noodles 50° AMBIENT TEMPERATURE 50° ... REACH.IN.COOLER... (Tall Single Door "True"-End Cook Line) fried breaded chicken cutlet 41° cooked chicken pieces 50° cooked duck 48° egg rolls 49° AMBIENT TEMPERATURE 51°**Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing.... End of cook line sink used as dump sink.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.In walk.in.cooler, cooked pork, cooked duck, cooked egg rolls, cut vegetables,

Intermediate - Slicer blade guard soiled with old food debris.

Basic - Cutting boards have cut marks and is no longer cleanable.... Kitchen

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Inside/outside of dumpster not clean.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Nonbagged garbage in dumpster.

Basic - Open dumpster lid.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.REACH.IN.COOLER... (CookLineColdTable) Raw Shrimp 52° - on cold table since this mid-morning.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.REACH.IN.COOLER... (CookLineColdTable) Raw Shrimp 52° - on cold table

Basic - Accumulation of dead or trapped insects, or other pests, in control devices.... In kitchen ceiling light fixtures.

Basic - Food stored in dry storage area not covered.... In dry storage cooked rice uncovered.

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

Basic - Inside/outside of dumpster not clean.

Basic - Open dumpster lid.

Basic - Standing water in floor drain/floor drain draining very slowly. ... Floor/ground drain in garbage enclosure completely clogged allowing deep standing rancid water and flying insect infestation.

Basic - Hood soiled with accumulated grease.... Cook line exhaust hood has well formed greasiciles formed.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.s

Basic - Stored food not covered in walk-in cooler.... Sprouts, Cut onions, Shrimp, BBQ beef.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.REACH IN COOLER... Cook Line Cold Table... BBQ beef 60° raw beef 54° cooked chicken 58° shrimp 50°**Corrected On-Site**

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

Intermediate - Accumulation of encrusted food debris on/around mixer head.... At end of cook line.

Intermediate - Cutting board(s) stained/soiled.... Cook line

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.... In Walk in Cooler. Cooked chicken, cooked ribs, soup/stock, shrimp, raw cut beef, marinating chicken pieces.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Meat on a stick at the far end of the cook''s line. Pork ribs and chicken in the dry storeroom on a table **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp in the kitchen at the 2 compartment sink, duck in the 3compartment sink next to the cook''s line. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shrimp over cooked porked in the walk-in cooler.

High Priority - Displayed food not properly protected from contamination. Presetting uncovered fried noodles on tables

Basic - Stored food not covered in walk-in cooler. Cooked pork **Corrected On-Site**

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. Employee prepping produce **Corrected On-Site**

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

High Priority - Employee dried hands on clothes/apron/soiled towel after washing.

High Priority - Employee washed hands with no soap. **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. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Bowl used for BBQ sauce.

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 items stored in the sink. Next to the 2 compartment prep sink in the kitchen **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by cart and also is used for storage at the far end of the cook''s line. **Corrected On-Site**

Intermediate - Employee used handwash sink as a dump sink. Service area.

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

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

Critical - Working containers of food removed from original container not identified by common name. Cornstarch & salt in the store room.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potentially hazardous foods in right hand flip top reachin cooler on the cook's line.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Right hand flip top reachin cooler on the cook's line. Do not keep any potentially hazardous foods in this unit until it is repaired and operating properly.

Critical - Observed raw animal food stored over cooked food. Raw chicken stored above cooked food in a reachin cooler.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Observed a cook use a plate as a scoop for scooping rice.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowls used for scooping sauces in the store room.

Critical - Observed hand wash sink used for purpose other than washing hands. Observed bottle of soap, a steel sponge and a container of of soiled water in the handsink at the far end of the cook's line. Corrected On Site.

Observed employee with no hair restraint.Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair. Right hand flip top reachin cooler on the cook's line.

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

Critical - Observed encrusted, soiled material on slicer.

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

Critical - Vacuum breaker mising at hose bibb by the dumpster enclousure.

Observed attached equipment soiled with accumulated grease. Hood.

Observed moldy ceiling tiles and/or air conditioning vent covers. Service area.

Critical - Hood suppression system tag out-of-date. For reporting purposes only. Dated 01/11

Critical - Portable fire extinguisher not fully charged. For reporting purposes only. Same ABC extinguisher near the entrance to the kitchen.

Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only. All portable extinguishers dated 02/10

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Need another CURRENTLY CERTIFIED FOOD MANAGER present when Liane is not working.

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

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

Critical - Observed raw animal food stored behind ready-to-eat food. Raw shrimp is stored behind cooked chicken in a flip top reachin cooler on the cook's line .

Critical - Observed food stored on floor. Green beans in the walkin cooler.

Critical - Observed uncovered food in holding unit/dry storage area. Presetting fried noodles on all the dining tables.

Critical - Observed uncovered food in holding unit/dry storage area. Cooked eggrolls in the walkin cooler.

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 in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in water on the steamtable. Repeat Violation.

Critical - Observed hand wash sink used for purpose other than washing hands. Handsink used for steel sponge storage near the dishmachine .

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board on the cook's line .

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Ice scoop not stored in a clean container ontop of the ice machine.

Critical - Cold water not provided/shut off at employee handwash sink. By the dishmachine. Repeat Violation.

Critical - Hot water not provided/shut off at employee hand wash sink. By the dishmachine.Repeat Violation.

Critical - Hand wash sink lacking proper hand drying provisions. Near the dishmachine . Repeat Violation.

Observed hole in wall by the mopsink. Repeat Violation.

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

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

Critical - Working containers of food removed from original container not identified by common name. 5 gallon soy sauce buckets reused for other foods

Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over produce in a walkin cooler Repeat Violation.

Critical - Observed uncovered food in holding unit/dry storage area. Preset fried noodles on the dining room tables. Corrected On Site.

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

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit by rice on steamtsble Corrected On Site.

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher Corrected On Site.

Critical - Observed encrusted, soiled material on slicer. Corrected On Site.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Door handles of fliptop reachin cooler on the cooks line .

Observed utensils stored in crevices between equipment. meat cleaver on the cooks line Corrected On Site.

Critical - Cold water not provided/shut off at employee handwash sink by the dishmachine .

Critical - Hot water not provided/shut off at employee hand wash sink. Handsink by the dishmachine

Plumbing system in disrepair. Water cannot be turned off at the handsink by the dishmachine.

Critical - Hand wash sink lacking proper hand drying provisions next to the dishmachine Corrected On Site.

Observed hole in wall by mop sink.

Critical - Observed potentially hazardous food thawed at room temperature. chicken in prep sink in kitchen. Corrected On Site.

Critical - Observed potentially hazardous food thawed in standing water. fish thawing in water in kitchen. Corrected On Site.Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over lettuce in walk-in cooler. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. raw beef over carrots in walk-in cooler. Corrected On Site.Repeat Violation.

Critical - Observed paper towerl dispenser/holder installed directly over open drink ice bin in server station.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. drink ice scooped with drink cup. Corrected On Site.

Observed ice scoop with handle in contact with ice. server station.

Observed gaskets/seals on cold holding unit in poor repair. kitchen reach-in cooler.

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

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelfs.

Critical - Observed handwash sink used for purposes other than handwashing. water bucket stored in handwash sink on cookline. Corrected On Site.

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

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

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked pork, pasta/noodles in walk-in coolerRepeat Violation.

Critical - Observed potentially hazardous food thawed in standing water. chicken in prep sink

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. chicken over cabbage in walk-in cooler

Critical - Observed raw animal food stored over ready-to-eat food. pork over carrots in walk-in cooler. just got delivered.Repeat Violation.Corrected On Site.

Critical - Observed food stored on floor. lettuce, beans in walk-in cooler. just got deliveredCorrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in sauces in walk-in coolerRepeat Violation.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.

Observed employee with no hair restraint.Corrected On Site.

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

Observed build-up of dust and mold-like substance on surface of nonfood-contact surface. fan guard in walk-in cooler

Observed build-up of dust and dirt on nonfood-contact surface. A/C vents

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

Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor by bathrooms with gap

Observed hole in wall. by mopsink

Critical - Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only. backdoor by bathrooms locked

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

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

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. vegetables, pork, chicken, seafoods, ... throughout reach-in coolers Repeat Violation.

Critical - Working containers of food removed from original container not identified by common name. flour container in dry storage room

Critical - Working containers of food removed from original container not identified by common name. sugar container in dry storage room

Critical - Observed raw animal food stored over ready-to-eat food. chicken over vegetables and sauces in walk-In coolerRepeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over cooked chicken in reach-in cooler by fryersRepeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over vegetables in reach-in cooler by cookline Corrected On Site.

Critical - Observed food stored on floor. onions in walk-in coolerRepeat Violation.

Critical - Observed food stored on floor. cabbage in walk-in coolerRepeat Violation.

Critical - Observed food stored on floor. carrots in walk-in cooler

Critical - Observed uncovered food in holding unit/dry storage area. ducks in walk-in coolerRepeat Violation.

Critical - Observed uncovered food in holding unit/dry storage area. chopped pork in walk-in coolerRepeat Violation.

Critical - Observed uncovered food in holding unit/dry storage area. chicken in walk-in coolerRepeat Violation.

Critical - Observed uncovered food in holding unit/dry storage area. eggrolls in walk-in coolerRepeat Violation.

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

Observed employee with no hair restraint.

Observed gaskets/seals on cold holding unit in poor repair. on cookline reach-in cooler

Observed soiled dry wiping cloth in use.

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

Critical - Observed soiled reach-in cooler gaskets. several

Critical - Observed buildup of slime in the interior of ice machine.Repeat Violation.

Plumbing system in disrepair. mens bathroom urinal not draining

Critical - Handwash sink not accessible for employee use at all times. whisk and bucket in handwash sink by fryersRepeat Violation.

Critical - Handwash sink not accessible for employee use at all times. brushes in handwash sinkRepeat Violation.

Critical - No handwashing sign provided at a handsink used by food employees. handwash sink by fryersRepeat Violation.

Critical - No handwashing sign provided at a handsink used by food employees. dishwash areaRepeat Violation.

Critical - Hand wash sink lacking proper hand drying provisions. dishwash areaRepeat Violation.

Critical - Handwashing cleanser lacking at handwashing lavatory. dishwash area

Observed grease accumulated under cooking equipment. throughout kitchen

Observed wall soiled with accumulated grease and food debris by dishwash area and kitchen.

Observed attached equipment soiled with accumulated grease. hood and filters

Observed attached equipment soiled with accumulated dust. a/c vents in wait station and kitchen

Critical - Observed unlabeled spray bottle. red liquid by prep sink

Wet mop not hung to dry.

Critical - Observed lock on exit door that requires a key, tool or special knowledge to open. locked emergency exit with interior bar. For reporting purposes only. Corrected On Site.

Critical - Observed obstructed exit. emergency exit by mens bathrooms blocked by chair and small table. For reporting purposes only.

Critical - Chlorine sanitizer not at proper minimum strength for wiping solution

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

Critical - Equipment food-contact surfaces and utensils not sanitized.

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

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.

In-use utensil not stored with handle above the top of potentially hazardous food and the container.

Light not functioning. no light in walk in freezer

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

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

Critical - Observed food stored on floor. Several items

Observed grease accumulated on kitchen floor.

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

Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Backdoor barricaded with furniture.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Observed single-service articles stored without protection from contamination. Wait station not inverted

Critical - Observed uncovered food in holding unit/dry storage area. Several items walkin freezer

Critical - Prep surface not sanitized after contamination and prior to use.

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

Wet mop not hung to dry.

Critical - Working containers of food removed from original container not identified by common name. Flour, sugar, salt, white powders.

Critical - Violation: 02-05-1Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.

Critical - Violation: 02-07-1Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Repeat Violation.

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

Violation: 36-11-1Floors not maintained smooth and durable. Kitchen.

Violation: 37-03-1Observed wall in disrepair. By electric panel boxes.

Violation: 37-11-1Observed attached equipment soiled with accumulated dust. AC vents above cookline.

Critical - Violation: 52-01-1Identity of food or food product misrepresented. Crab on take out menu imitation crabmeat.

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

Critical - Equipment food-contact surfaces and utensils not sanitized.

Floors not maintained smooth and durable. Kitchen.

Critical - Identity of food or food product misrepresented. Crab on take out menu imitation crabmeat.

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

Observed attached equipment soiled with accumulated dust. AC vents above cookline.

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. Springroll makerRepeat Violation.

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

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

Critical - Observed evidence of employee smoking in food preparation or other non-designated area. Observed employee smoking in kitchen Corrected On Site.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Springroll maker Corrected On Site.Repeat Violation.

Critical - Observed food stored on floor. Marinated duck walk in cooler.

Critical - Observed food stored on floor. Several items walk in freezer.

Observed gaskets with slimy/mold-like build-up. Cookline reach ins.

Observed grease accumulated on kitchen floor.Repeat Violation.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Repeat Violation.

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

Observed single-service articles stored without protection from contamination. Knives, spoons, forks handles down.

Observed single-service articles stored without protection from contamination. To Go boxes not inverted or protected.

Critical - Observed uncovered food in holding unit/dry storage area. Meats and food walk in cooler.

Critical - Observed uncovered food in holding unit/dry storage area. Several items in walk in freezer.

Critical - Observed uncovered food in holding unit/dry storage area. Wontons front cooler Repeat Violation.Repeat Violation.

Observed wall in disrepair. By electric panel boxes.

Observed wall soiled with accumulated black debris in ice machine room.

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

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

Wet mop not hung to dry.

Wet wiping cloth not stored in sanitizing solution between uses.

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