Tan's Chinese Restaurant Improves its Sanitary Rating

Basic - - From inspection on 2016-11-14: Basic - Build-up of food debris, dust or dirt on nonfood-contact surface on some cooler shelves - From follow-up inspection on 2016-11-21: **Time Extended**

Basic - - From inspection on 2016-11-14: Basic - Grease accumulated on kitchen floor and/or under cooking equipment under cooking equipment - From follow-up inspection on 2016-11-21: **Time Extended**

Basic - - From inspection on 2016-11-14: Basic - Reach-in cooler gasket torn/in disrepair on chest freezer - From follow-up inspection on 2016-11-21: **Time Extended**

Basic - Bowl or other container with no handle used to dispense food. Rice and flour in store room **Corrected On-Site**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface on some cooler shelves

Basic - Case/container/bag of food stored on floor in kitchen. Oil on floor and boxes on floor in store room

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

Basic - Ice buildup in reach-in freezer. Chest freezer

Basic - Nonfood-grade bags used in direct contact with food. Won tons in plastic shopping bag **Corrected On-Site**

Basic - Open dumpster lid.

Basic - Reach-in cooler gasket torn/in disrepair on chest freezer

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

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.0 ppm. Operator corrected sanitizer now 50 ppm chlorine **Corrective Action Taken**

High Priority - Raw animal food stored over cooked food. Raw chicken over pasta noodles. Had operator move product to bottom shelf **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over ready to eat cut veggies **Corrected On-Site**

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, cabbage in walk in cooler

Basic - Cutting board has cut marks and is no longer cleanable.

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. Half full bottle of water on counter next to rice steamer. No straw. The operator discarded the bottle. **Corrected On-Site** **Repeat Violation**

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Operator not sanitizing dish ware. I had the operator set up the sanitizing bay. And re wash dish ware. **Corrected On-Site**

Basic - Floor tiles cracked, broken or in disrepair. **Repeat Violation**

Basic - Food stored on floor. Plastic container of sauce on floor of cook line. **Corrected On-Site** **Repeat Violation**

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between reach in cooler and prep table. **Corrected On-Site** **Repeat Violation**

Basic - Reuse of single-use articles. Operator has ziploc bags hanging to dry above the triple sink. I discussed that these should be used once and then discarded.

Basic - Soil residue build-up on nonfood-contact surface. Under wok station on shelf. **Repeat Violation**

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.10 ppm in both sanitizer buckets, I had the operator add more chlorine, retest 50 ppm. **Corrected On-Site**

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

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed a sheet tray with gloves that he previously handled raw chicken with. There was no sanitizing step in his procedure. Sanitizer bay set up and fish ware re washed/ sanitized. **Corrected On-Site** **Repeat Violation**

High Priority - Raw animal food stored over cooked food. Raw shelled eggs over dumplings in reach in cooler on cook line. The operator moved the eggs. **Corrected On-Site** **Repeat Violation**

High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over beverages and cut produce in walk in cooler. The operator moved the shelled eggs. **Corrected On-Site** **Repeat Violation**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw chicken and then cleaned dish ware with same gloves. I had him wash hands and change gloves. **Corrected On-Site**

High Priority - Toxic substance/chemical stored by or with food. Spray bottles of cleansers next to bottled beverages on shelf. **Corrected On-Site** **Repeat Violation**

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

Basic - - From inspection on 2016-05-17: Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** - From follow-up inspection on 2016-05-18: **Time Extended**

Basic - - From inspection on 2016-05-17: Basic - Chest freezer gasket in disrepair. - From follow-up inspection on 2016-05-18: **Time Extended**

Basic - - From inspection on 2016-05-17: Basic - Floor tiles cracked, broken or in disrepair in kitchen. - From follow-up inspection on 2016-05-18: **Time Extended**

Basic - - From inspection on 2016-05-17: Basic - Hole in or other damage to wall. In kitchen. - From follow-up inspection on 2016-05-18: **Time Extended**

Basic - - From inspection on 2016-05-17: Basic - Ripped/worn tin foil used as food-contact shelf cover. On crash cart cook line. - From follow-up inspection on 2016-05-18: **Time Extended**

Basic - - From inspection on 2016-05-17: Basic - Walk-in cooler shelves soiled with encrusted food debris. - From follow-up inspection on 2016-05-18: **Time Extended**

Basic - Build-up of grease on nonfood-contact surface. On cook line equipment. **Repeat Violation**

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

Basic - Chest freezer gasket in disrepair.

Basic - Dead roaches on premises. Two dead roaches near upright reach in freezer/ fryers on cook line. One dead roach in container of Saran Wrap.

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.

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

Basic - Floor soiled/has accumulation of debris. Under kitchen equipment/ tables. Floor soiled with food debris in dry storage room.

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

Basic - Food stored in holding unit not covered. Shredded cabbage and cooked chicken in the walk in cooler. **Repeat Violation**

Basic - Food stored on floor. Container of cooking oil on floor of cook line. **Corrected On-Site**

Basic - Gaskets with slimy/mold-like build-up. Reach in prep cooler on cook line.

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

Basic - Hole in or other damage to wall. In kitchen.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between hot table and prep cooler on cook line.

Basic - Nonfood-grade bags used in direct contact with food. To go/ thank you bag used to hold dumplings in freezer section of refrigerator. **Repeat Violation**

Basic - Ripped/worn tin foil used as food-contact shelf cover. On crash cart cook line.

Basic - Soil residue build-up on nonfood-contact surface. On shelf under steam table on cookline.

Basic - Walk-in cooler floor soiled.

Basic - Walk-in cooler shelves soiled with encrusted food debris.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee was washing dish ware without use of sanitizer bay. I had the employee set up the sanitizer, chlorine 50 ppm. **Corrected On-Site**

High Priority - Presence of insects, rodents, or other pests. Insect larvae found in grease drip tray inside smoker in kitchen. The operator discarded the tray and grease.

High Priority - Raw animal food stored over cooked food. Raw fish stored over cooked dumplings in the walk in cooler.

High Priority - Raw animal food stored over ready-to-eat food. Raw meats stored over ready to eat sauces in the walk in cooler.

High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches found near refrigerator on end of cook line. 1 live roach on floor of cookline. 4 live roaches in box of ziplock bags on top of refrigerator at end of cook line. 5 live roaches found near hot water heater in dry storage room. 6 live roaches under triple sink. 1 live roach in caster to rolling cart near smoker next to triple sink. 1 live roach under bags of rice and flour in dry storage room.

High Priority - Toxic substance/chemical stored by or with food. Spray bottle of cleanser on shelf with sauces on cookline.

Intermediate - Encrusted material on can opener blade. **Corrected On-Site**

Intermediate - Nonfood-grade basting brush used in food. Non food grade brush in sauce container in refrigerator end of cook line.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite 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. Cooked chicken in chest freezer.

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Corn starch and water 80°F on cook line, the operator moved to refrigeration.

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 and dumplings in the walk in cooler. **Repeat Violation**

Basic - Build-up of grease/dust/debris on hood filters. **Warning*Upon callback, grease build-up still noted.

Basic - Stored food not covered in walk-in cooler, egg rolls, veggies and chicken in Fridge on cook's line and multiple items in bottom of RIC. **Repeat Violation** **Warning**Upon callback, items still uncovered in WIC, Fridge and RIC on cook's line.

High Priority - Nonfood-grade containers used for food storage _ direct contact with food, egg rolls stored in food grade baskets with holes. Chicken in fridge on cook's line in non-food grade containers as well. **Repeat Violation** **Warning**Upon callback, items still stored in nonfood grade containers.

Basic - Build-up of grease on nonfood-contact surface, cook's line. **Repeat Violation** **Warning**

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open coffee cup on food prep table in kitchen. **Warning**

Basic - Employee eating in a food preparation or other restricted area. Employee drinking from open coffee cup in kitchen area. **Warning**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in WIC (rice) and RIF (fish) no separate from food served to public. **Warning**

Basic - Nonfood-grade bags used in direct contact with food, food in WIC, veggies. **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimp thawing on prep table not under running water. **Warning**

Basic - Stored food not covered in walk-in cooler, egg rolls, veggies and chicken in Fridge on cook's line and multiple items in bottom of RIC. **Repeat Violation** **Warning**

Basic - Unwrapped single-service utensils not presented so that only the handles are touched, prep area in kitchen stored in plastic cup. **Repeat Violation** **Warning**

Basic - Wet mop not stored in a manner to allow the mop to dry, stored in dirty mop water. **Warning**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sani-buckets Chlorine 200ppm. **Corrected On-Site** **Warning**

High Priority - Nonfood-grade containers used for food storage _ direct contact with food, egg rolls stored in food grade baskets with holes. Chicken in fridge on cook's line in non-food grade containers as well. **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. RIC on cook's line: Beef 56°, Pork 54°, Cracked Eggs 50°, Cornstarch 96° corrective action taken items moved to freezer. **Corrective Action Taken** **Repeat Violation** **Warning**

High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site** **Warning**

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

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bowl stored in HWS. **Corrected On-Site** **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. Cornstarch 96°, operator stated they keep on time and discard, no written plan. **Repeat Violation** **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls/Chicken. **Repeat Violation** **Warning**

Basic - Bowl or other container with no handle used to dispense food. (In multiple sauce buckets) **Repeat Violation** **Warning**

Basic - Build-up of grease on kitchen grease trap box and pipes. Heavy grease on sides of fryers and wok station. Backs of fryers. **Repeat Violation** **Warning**

Basic - Build-up of mold-like substance on nonfood-contact surface. (Men's and women's bathroom floors in corners). **Warning**

Basic - Equipment or utensils not designed or constructed in a durable manner. (Cloth curtain hanging as air barrier in walk in cooler. Curtain has black, mold-like spotting.) **Warning**

Basic - Floor tiles cracked, broken or in disrepair. (Kitchen) **Warning**

Basic - Hole in wall in dry storage room at shelving. Hole leads into wall between storage room and bbq cabinet. **Warning**

Basic - Holes in ceiling where electricla lines run thru near dry storage room and in various locations in kitchen where wires run thru the ceiling. Holes observed in tiles at random locations and tile falling from ceiling near front window of kitchen above storage rack. **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. ( in upright cooler by fryers) **Warning**

Basic - No mop sink or curbed cleaning facility provided. **Warning**

Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**

Basic - Wall soiled with accumulated dust at fryer station. **Repeat Violation** **Warning**

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

High Priority - Nonfood-grade containers used for food storage - direct contact with food. (Fried wonton chips stored in a large black plastic bag in a bin on the shelf.) **Repeat Violation** **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. See stop sale. (Eggroll, cornstarch in water, small crockpot of rice) **Warning**

Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. (140°F at hand wash sink) **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. (Breaded chicken in walk in. Multiple containers) **Repeat Violation** **Warning**

Basic - Bowl or other container with no handle used to dispense food. (In multiple sauce buckets) **Repeat Violation** **Warning**

Basic - Broken glass in window sill frame where window is boarded up at dry storage room. Bags of food are resting on sill at glass. Glass on sill is just above containers of bulk sugar, flour, corn starch. White powders are piled thick on shelf that bins are stored upon. **Warning**

Basic - Build-up of grease on kitchen grease trap box and pipes. Heavy grease on sides of fryers and wok station. Backs of fryers. **Repeat Violation** **Warning**

Basic - Build-up of mold-like substance on nonfood-contact surface. (Men's and women's bathroom floors in corners). **Warning**

Basic - Ceiling in disrepair near fryers. Tile frame is not seated in fashion to keep insulation from coming down wall. Insulation is exposed above food bags and table at fryer. **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. (Open commercial water bottle on prep table.) **Warning**

Basic - Equipment or utensils not designed or constructed in a durable manner. (Cloth curtain hanging as air barrier in walk in cooler. Curtain has black, mold-like spotting.) **Warning**

Basic - Floor area(s) covered with standing water under reach in make table cooler at center floor of cookline. Puddle is 4-5 linoleum tiles big and is a pinkish-brown color. **Warning**

Basic - Floor tiles cracked, broken or in disrepair. (Kitchen) **Warning**

Basic - Food debris accumulated on kitchen floor, under equipment and under shelves in dry storage room. **Warning**

Basic - Food stored in dry storage area not covered. (Bulk bins of starches, sugar) **Repeat Violation** **Warning**

Basic - Grease accumulated under cooking equipment. Heavy grease under bbq cabinet. **Warning**

Basic - Hole in wall in dry storage room at shelving. Hole leads into wall between storage room and bbq cabinet. **Warning**

Basic - Holes in ceiling where electricla lines run thru near dry storage room and in various locations in kitchen where wires run thru the ceiling. Holes observed in tiles at random locations and tile falling from ceiling near front window of kitchen above storage rack. **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. ( in upright cooler by fryers) **Warning**

Basic - No mop sink or curbed cleaning facility provided. **Warning**

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. (Bulk foods in chest freezer.) **Repeat Violation** **Warning**

Basic - Soil residue build-up on the exterior of multiple grain, starch, sauce, flour containers. Also on walk in cooler shelves. **Repeat Violation** **Warning**

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. (Plastic utensils in container at prep line.) **Repeat Violation** **Warning**

Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**

Basic - Wall soiled with accumulated dust at fryer station. **Repeat Violation** **Warning**

Basic - Wall soiled with accumulated food debris. (Dry storage room at starch/flour containers. Wall has large covering of white powder. ) **Repeat Violation** **Warning**

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

High Priority - Nonfood-grade containers used for food storage - direct contact with food. (Fried wonton chips stored in a large black plastic bag in a bin on the shelf.) **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (In walk in cooler: 44°F dumpling filling, 45°F raw chicken, 45°F raw beef, 45°F cooked pasta, 45°F battered cooked chicken, 49°F sauce, 45°F tofu, 51°F raw shell eggs, At cookline: 74°F cornstarch in water). Operator advised to relocated foods to working cooler. **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. See stop sale. (Eggroll, cornstarch in water, small crockpot of rice) **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. (104°F egg roll, 122°F rice in small crockpot) **Warning**

High Priority - Raw animal foods not properly separated from each other in walk in cooler. (Raw chicken over shrimp. In make table cooler, raw shell eggs over cooked pork.) **Warning**

High Priority - Rodent activity present as evidenced by rodent droppings found. (20+, too many to count, rodent droppings observed under multiple shelves of the dry storage room. Bowls of rodent bait pellets are also observed under the shelves. Some are semi-soft and dark black. Rodent droppings observed under bbq cabinet. Approximately 10 but unable to get accurate count among grease and food debris. A tray of rodent bait is also observed under the bbq cabinet. Observed approximately 5 rodent droppings behind chest freezer and upright freezer. 5 rodent droppings in cabinet under register where paperwork is stored. **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. (104°F egg roll, 122°F rice in small crockpot, 51°F raw shell eggs, 74°F cornstarch in water) **Warning**

High Priority - Toxic substance/chemical stored by or with food. (Small gas can with fuel inside on soda rack with canned beverages.) **Corrected On-Site** **Warning**

High Priority - Toxic substance/chemical stored by or with single-service items. (Wd40 can at take out containers) **Warning**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. (200ppm chlorine) **Repeat Violation** **Warning**

Intermediate - Accumulation of food debris/grease inside bbq cabinet. **Warning**

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. (How to calibrate thermometers). Inspector educated staff on boil water method at wok station and provided documents.) **Warning**

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**

Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. (140°F at hand wash sink) **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Repeat Violation** **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. **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. (Breaded chicken in walk in. Multiple containers) **Repeat Violation** **Warning**

Intermediate - Walk-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. (Ambient air 47°F . Operator turned walk in cooler down during inspection. **Warning**

Basic - Accumulation of food debris/soil residue on handwash sink. Kitchen

Basic - Bowl or other container with no handle used to dispense food. Bulk container of MSG , dry storage room **Corrected On-Site**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outer surface of bulk containers , dry storage room

Basic - Build-up of grease on nonfood-contact surface. Back and sides of fryers

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Repeat Violation**

Basic - Food stored in dry storage area not covered. Bulk containers **Corrected On-Site** **Repeat Violation**

Basic - Ice scoop handle in contact with ice inside Small freezer near kitchen entrance to front counter **Corrected On-Site**

Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline **Corrected On-Site**

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Freezer near cookline

Basic - Rubber/plastic/vinyl scoop cracked/chipped.discarded **Corrected On-Site**

Basic - Stored food not covered in walk-in cooler. Peeled onions , washed broccoli , cut mushrooms **Repeat Violation**

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

Basic - Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation**

Basic - Wall soiled with accumulated dust. Cookline

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. + 200 ppm wiping buckets **Repeat Violation**

High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Dish soap stored in handsink **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Corrected On-Site**

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

Basic - Bowl or other container with no handle used to dispense food.in sugar and salt

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**

Basic - Food stored in dry storage area not covered.noodles

Basic - Grease accumulated under cooking equipment.

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

Basic - Stored food not covered in walk-in cooler.rice, egg roll

Basic - Walk-in cooler shelves soiled with encrusted food debris.

Basic - Wall soiled with accumulated food debris.

High Priority - Container of medicine improperly stored. **Corrected On-Site**

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

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

Intermediate - Handwash sink used for purposes other than hand washing dish in it **Corrected On-Site**

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

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**

Basic - Food stored on floor.oil, bottled water **Warning**

Basic - Grease accumulated under cooking equipment. **Warning**

Basic - Outer openings of establishment cannot be properly sealed when not in operation.torn screen on door **Warning**

Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning**

Basic - Soiled reach-in cooler gaskets. **Warning**

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

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**

Basic - Ceiling soiled with accumulated dust. **Warning**

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

Basic - Food debris accumulated on kitchen floor. **Warning**

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

Basic - Food stored on floor.oil, bottled water **Warning**

Basic - Grease accumulated under cooking equipment. **Warning**

Basic - Hood soiled with accumulated grease. **Warning**

Basic - Outer openings of establishment cannot be properly sealed when not in operation.torn screen on door **Warning**

Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning**

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

Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site** **Warning**

Basic - Soil residue build-up on nonfood-contact surface.under refrigerator **Warning**

Basic - Soiled reach-in cooler gaskets. **Warning**

Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**

Basic - Wall soiled with accumulated grease. **Warning**

High Priority - Dead roaches on premises.1on hand sink , 5 by refrigerator, 3 under microwave, 3 by cook line, 5 in dry storage, 1 in refrigerator drip pan, 3 by walk in door, 1 under table by reach in **Warning**

High Priority - Pesticide/insecticide labeled for household use only present in establishment.on floor by cook line reach in **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.walk in cooler 44° rice, 45° egg roll, 45° sauce **Warning**

High Priority - Roach activity present as evidenced by live roaches found.3 by 3 compartment sink, 3 by freezers **Warning**

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. Top of reach in 48° poultry, 47° beef inside reach in cooler back vegetables 43°??? **Warning**

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

Basic - Hood soiled with accumulated grease. **Warning**

High Priority - Dented/rusted cans present. See stop sale. 3 cans **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.egg roll, pasta, sauce **Warning**

High Priority - Raw animal food stored over ready-to-eat food.ribs over vegetables, beef, poultry over sauce **Repeat Violation** **Warning**

Basic - Stored food not covered in walk-in cooler.rice, sauce **Repeat Violation** **Warning**

Basic - Food stored on floor.oil and water bottles **Corrected On-Site** **Warning**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Warning**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Warning**

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. After dropping dirty dishes, than preparing food **Warning**

Basic - Employee eating in a food preparation or other restricted area. **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. **Warning**

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

Intermediate - Accumulation of food debris/grease on food-contact surface.on wok and crock pot **Warning**

Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.meat cooker **Warning**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Not set up, dishes not properly sanitized **Warning**

Basic - Soil residue build-up on nonfood-contact surface.ice cream freezer **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.shelf under soup **Warning**

Basic - Accumulation of food debris/soil residue on handwash sink. **Warning**

Basic - Condensation or other drainage not disposed of according to law.mold like water pan under refigerator **Warning**

Intermediate - Handwash sink not accessible for employee use at all times.covered with dishes **Warning**

High Priority - Dead roaches on premises.3 under refrigerator and by meat cooker **Warning**

High Priority - Roach activity present as evidenced by live roaches found.3 in corner by dry goods, hid in freezer vent **Warning**

Basic - Grease accumulated under cooking equipment. **Warning**

Basic - Grease accumulated on kitchen floor. **Warning**

Basic - Food debris accumulated on kitchen floor. **Warning**

Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**

Basic - Ceiling tile missing. **Warning**

Basic - Hood soiled with accumulated grease. **Warning**

Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**

Basic - Build-up of soil/debris on the floor under shelving. **Warning**

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. On dry goods **Warning**

High Priority - Container of medicine improperly stored. **Warning**

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

Observed electrical wiring in disrepair. For reporting purposes only.on electric wok **Warning**

Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over veggies in reach in cooler across from woks

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

Critical - Observed uncovered food in holding unit/dry storage area. egg rolls in walk in cooler

Critical - Observed uncovered food in holding unit/dry storage area. veggies in walk un cooler

Critical - Observed dented/rusted cans. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[walk in cooler potentially hazardous food 46 degrees f poultry, rice, egg rolls. Per operator, fine this morning, turned down, rechecked at end of inspection dropped to 43.4 degrees ]

Critical - Thermometers not calibrated according to manufacturer's specifications.[thermometer in walkin cooler reads 40 degrees, probe stater internal temperatures 46 degrees]

Critical - Observed raw animal food stored over ready-to-eat food.[shelled eggs stored on pasta]] Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.[cutting vegetables for future use no gloves in establishment Corrected On Site. went to store and bought some]

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.[bowl in rice, corn starch] Corrected On Site.Repeat Violation.

Critical - Observed encrusted, soiled material on slicer and vegetable cutter.[stored under table]

Observed residue build-up on nonfood-contact surface.[bottom shelves of table]

Critical - Bathroom not enclosed with tight-fitting, self-closing doors.[men and ladies restrooms ]Repeat Violation.

Observed grease accumulated under cooking equipment.

Observed wall soiled with accumulated black debris in dishwashing area.

Observed dusty ceiling tiles and/or air conditioning vent covers.[over preparation table]

Critical - Working containers of food removed from original container not identified by common name.[corn starch in soy sauce bucket]

Critical - Observed food being cooled by nonapproved method.[rice 51 degrees F, still in cooling process covered and packed too deep in pan] Corrected On Site.[moved to 2 shallow pans and uncovered]Repeat Violation.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.Corrected On Site.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.[bowl of raw chicken over raw shrimp] Corrected On Site.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.[raw chicken over raw beef]Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food.[raw chicken over ready to eat egg rolls in walkin] Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area.[in freezers]

Critical - Observed uncovered food in holding unit/dry storage area.[vegetable in walkin cooler ]

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.[in cornstarch]

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

Observed nonfood-grade containers used for food storage.[food in grocery to go bags not food grade]

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

Critical - Observed the use of an unclean thermometer. Corrected On Site.

Observed build-up of grease on nonfood-contact surface.[on cooking equipment ]Repeat Violation.

Observed build-up of food debris, dust or dirt on nonfood-contact surface.[walk in cooler shelves]

Critical - Bathroom not enclosed with tight-fitting, self-closing doors.[both restrooms]

Observed food debris accumulated on kitchen floor.[around dry storage]

Observed wall soiled with accumulated grease.[on floor around grease trap]

Observed hole in ceiling.[mens restroom]

Observed unnecessary persons in the food preparation, food storage, or warewashing area.[under age children in kitchen ] Corrected On Site.

Critical - Observed food being cooled by nonapproved method.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.[rice in walkin over night 50 degrees] see stop sale Corrected On Site.

Observed build-up of grease on nonfood-contact surface.[on and under grill]

Observed gaskets with slimy/mold-like build-up.[on walkin and reachin ]

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

Critical - Observed food offered in a way that misleads/misinforms the consumer.[menu says no MSG, big pan of MSG sitting next to grill]

Critical - Observed food stored on floor.[jug oil and soy sauce]

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

Critical - Observed empolyee wash hands with no hot water.[water heater turned off] Repeat Violation. Corrected On Site.

Critical - Observed employee wash hands with no soap. 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.[shucking beans]

Observed employee with no hair restraint. Corrected On Site.

Observed nonfood-contact equipment in poor repair[electric water heater turned off by operator]

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.

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

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

Observed build-up of grease on nonfood-contact surface.[on and under wok]Repeat Violation.

Observed build-up of mold-like substance on surface of nonfood-contact surface.[in coffin freezer lid] Repeat Violation.

Observed gaskets with slimy/mold-like build-up.[reachin on cookline ]

Observed utensils stored in crevices between equipment. Corrected On Site.

Critical - Hot water not provided/shut off at employee hand wash sink.[83 degrees F]

Critical - Observed roach activity as evidenced by live roaches found[1 small noted on ceiling tile]

Observed food debris accumulated on kitchen floor.[in walkin ] Repeat Violation.

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

Critical - Shell eggs held in on counter maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.[put in cooler ]

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.[in soiled box] Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food.[chicken over vegetable in walkin ]Repeat Violation.

Observed ice scoop with handle in contact with ice.

Critical - Observed empolyee wash hands with no hot water.[water heater turned off] Corrected On Site.

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

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

Critical - Observed interior of microwave soiled.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.top of coolers]

Observed build-up of grease on nonfood-contact surface.[on equipment ]

Observed build-up of mold-like substance on surface of nonfood-contact surface.[in coffin freezer lid]

Observed build-up of food debris, dust or dirt on nonfood-contact surface.[under handle of reachin ]

Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.[in can] Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

Observed food debris accumulated on kitchen floor.[in walkin ]

Observed attached equipment soiled with accumulated food debris.[window sill in storage room]

Observed unnecessary persons in the food preparation, food storage, or warewashing area.[child in kitchen ]

Critical - Violation: 20A-09-1Chlorine sanitizer not at proper minimum strength for manual warewashing.

Violation: 21-12-1Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Violation: 22-17-1Observed soiled reach-in cooler gaskets.[reach in cooler]Repeat Violation.

Violation: 37-11-1Observed attached equipment soiled with accumulated dust.[fan in walkin cooler]

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[top of reachin beef and poultry 44-46 degrees]

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[poultry by door of walkin 45 degrees]

Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.

Critical - Observed potentially hazardous food thawed in standing water.[shrimp

Critical - Observed torn packages/bags of food exposing the contents to contamination.[store open product in sealed containers ]Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food.[raw chicken over pasta]

Critical - Observed food stored on floor.[shrimp in water under 3 bay sinks]Repeat Violation.

Critical - Observed food stored on floor.[in walkin ]

Critical - Observed uncovered food in holding unit/dry storage area.[egg roll in walkin ]Repeat Violation.

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.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.[bowl in rice]

In-use utensil not stored with handle above the top of potentially hazardous food and the container.[handle in dry flour, corn starch]

Critical - Observed employee eating in a food preparation or other restricted area.[on perp table]

Observed nonfood-grade containers used for food storage.[food stod in grocery T bags]

Observed walk-in cooler gasket torn/in disrepair.[on coffin freezer]

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soiled reach-in cooler shelves.[on cookline ]

Critical - Observed soiled reach-in cooler gaskets.[reach in cooler]Repeat Violation.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.[corn starch scoop]

Observed build-up of grease on nonfood-contact surface.[around equipment ]

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface.[reachin freezer]

Observed gaskets with slimy/mold-like build-up.[around walkin cooler door]

Critical - Observed roach activity as evidenced by live roaches found[1 baby on pipe outside walkin on floor]

Observed food debris accumulated on kitchen floor.throughout

Observed attached equipment soiled with accumulated dust.[fan in walkin cooler]

Lights missing the proper shield, sleeve coatings or covers.[in walkin cooler ]

Critical - Observed toxic item stored by food.[medicine stored over food]

Critical - Observed unlabeled spray bottle.

Observed unnecessary items on the premise.[skate board, toys, helmet, tools paper, plastic bags]

Critical - Identity of food or food product misrepresented.[establishment uses imitation krab menu says crab, Must say KRAB or use real crab meat.

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

Observed build-up of grease on nonfood-contact surface. area around woks

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. near handwash sink

Observed hole in wall. across frofridge

Critical - Observed potentially hazardous food thawed in standing water.

Critical - Observed uncovered food in reach in cooler across from woks

Critical - Observed uncovered food in reach in freezer next to handwash sink

Critical - Observed uncovered food in walk in cooler

Wet wiping cloth not stored in sanitizing solution between uses.

Equipment and utensils not properly air-dried.

No copy of latest inspection report.

Critical - Observed dead roaches on premises.

Critical - Observed dead roaches on premises. palmetto bugs in dry storage room

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

Observed food debris accumulated on kitchen floor.

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

Observed grease accumulated on kitchen floor.

Observed grease accumulated on kitchen floor. near 3 compartment sink

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw pork over noodles

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

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

Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. next to 3 compartment sink

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

Critical - Observed uncovered food in RIC

Critical - Observed uncovered food in reach in cooler near fryers

Critical - Observed uncovered food in walk in cooler

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

Wet wiping cloth not stored in sanitizing solution between uses.

Wet wiping cloth not stored in sanitizing solution between uses.