Toa Toa Chinese Restaurant Improves its Sanitary Rating

No Violations Were Observed

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cleaned small wares stored under the 3 compartment sink on the floor.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed no sanitizer being when washing small wares in the 3 compartment sink. The items were put through the Dishmachine to sanitize. **Corrected On-Site**

High Priority - Raw animal food stored over cooked food. Observed raw shrimp paste stored on top of cooked vegetables in the walk-in cooler. They food was properly re-stored. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer _ all products not commercially packaged. Raw chicken above raw seafood and raw pork in the walk-in freezer.

Basic - Wall soiled with accumulated food debris at the east end of the kitchen. Observed the same at the callback inspection.

Basic - Cutting board has cut marks and is no longer cleanable on the east end bay marie cooler on the cook's line

Basic - Employee with no hair restraint while engaging in food preparation. Upon arrival, Observed 8 employees working with food in the kitchen not wearing any hair restraints. They all put on hair restraints after my arrival. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed that plastic drink cups are stacked wet on shelving in the drink service area.

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. Observed soapy water in the middle compartment of the 3 compartment sink and no sanitizer being used.

Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. The water temperature was 87°. The water was dumped and the scoop put in the 3 compartment sink for cleaning. **Corrective Action Taken**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed frozen chicken in standing water in the 3 compartment sink. The chicken was removed and put in a reach-in cooler. **Corrected On-Site**

Basic - Raw animal food stored above unwashed produce. Raw chicken stored above unwashed mustard greens in the walk-in cooler. The chicken was moved to another area. **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination. Small take-out containers on the cook's line. They were immediately inverted by a cook. **Corrected On-Site**

Basic - Wall soiled with accumulated food debris at the east end of the kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses on the cook's line .

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All the food in the east end bay Marie cooler. All the food was put in the walk-in cooler. also observed all food in the west end bay Marie cooler is out out temperature. This food was also put in the walk-in cooler. **Corrective Action Taken**

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Observed 2 kitchen employees put on gloves without washing hands. The manager immediately made them remove the gloves and properly wash their 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. Observed 2 employees cutting cooked pork bare handed. Manager corrected them and they washed their hand and put on gloves. The pork will be reheated before serving.

High Priority - Employee washed hands with no soap. Observed multiple employees do this in the kitchen. The manager made the employees correctly wash rewashed their hands. **Corrected On-Site**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed an employee wash a mixing bowl without using soap or sanitizer. This bowl was rewashed in the dishmachine. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed multiple potentially hazardous foods left out on the cook's line. They were all put into refrigeration. **Corrective Action Taken**

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. Observed rice under TPHC has no time mark. Mgr put a time mark on the rice. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer _ all products not commercially packaged. Raw chicken above shrimp paste, raw chicken above food wrapped in taro leaves.

High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 25 on the floor on the east side of the kitchen under food storage containers. 4 on a large sugar container in the kitchen.

Intermediate - Cutting board(s) stained/soiled. Observed a black mold-like substance on the cutting board on the west end bay marie cooler.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed 3 employees rinse their hands with no soap in the 3 compartment sink. The manager made them properly rewashed their hands **Corrected On-Site**

Intermediate - Nonfood-grade basting brush used in food. Observed that the establishment is using standard 2" paint brushes as basting brushes.

Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. All the food in the east end bay Marie cooler and the west end bay Marie cooler.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed 2 cases of food stored on the walk-in freezer floor.

Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Observed rice scoops stored in standing water with a temperature of 74°

Basic - Nonfood-grade bags used in direct contact with food. Observed that a brown paper grocery bag is used for draining grease from fried foods such as egg rolls.

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed unpackaged raw chicken stored in thank you bags in the walk-in cooler.

Basic - Working container of food not labeled in English. Flour and cornstarch containers in the kitchen. **Corrected On-Site**

High Priority - Employee failed to wash hands before putting on gloves to work with food. **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. Observed employees prepping vegetables to be used at a later time, not wearing gloves. **Corrected On-Site**

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

Basic - Bowl or other container with no handle used to dispense food. Observed that plastic take-out bowls are used for scooping sauces.

Basic - Cloth used as a food-contact surface. Observed cloth being used to cover cooked noodles in a reach-in cooler. Lots was removed. **Corrected On-Site**

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on a Bain Marie cooler on the cook's line.

Basic - Dumpster overflowing garbage.

Basic - Employee with no hair restraint while engaging in food preparation. 7 kitchen employees **Corrected On-Site**

Basic - Food stored in a prohibited area. Observed that a garbage can is being used as a table base for food prep.

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

Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in standing water with a temperature of 81°

Basic - Open dumpster lid.

Basic - Raw animal food stored above unwashed produce. Raw beef over unwashed produce in the walk-in cooler. **Corrected On-Site**

Basic - Stored food not covered in walk-in cooler. Observed raw scallops, calamari and wontons are not covered in the walk-in cooler. Food was covered. **Corrected On-Site**

High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut cabbage left out in the kitchen. Was placed in the walk-in cooler.

High Priority - First aid supplies improperly stored. Observed pills stored in a drink cooler. Pills were removed. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed that cooked noodles are left out at room temperature in the kitchen. Noodles were placed in a reach-in cooler.

High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit on a shelf in the kitchen. Eggs were put into the walk-in cooler. **Corrected On-Site**

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed that the kitchen hand sink is blocked by 5 gallon pails. Pails were moved. **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed a green vegetable in a plastic container is stored in the kitchen hand sink. Vegetable was removed from the sink. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Observed that a plastic take-out container is being used to scoop duck sauce in the walkin cooler.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed 2 cases of food stored on the walk-in freezer floor. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. 5 employees working in the kitchen. **Corrected On-Site**

Basic - Food stored in a prohibited area. Observed a garbage can with garbage in it being used as a table base for weighing food.

Basic - Food stored on floor. Observed raw beef stored in a 5 gallon bucket on the floor in the kitchen.

Basic - In-use tongs stored on oven door handle. **Corrected On-Site**

Basic - In-use wet wiping cloth/towel used under cutting board on a prep table in the kitchen. **Corrected On-Site**

Basic - Interior of microwave soiled with encrusted food debris in the kitchen **Corrected On-Site**

Basic - Stored food not covered in walk-in cooler. Observed many food items are not covered in the walk-in cooler. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Flour next to the ice machine and salt on the cook's line. **Corrected On-Site**

High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Observed prepped cabbage at 76° and prepped book chop at 67°

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook handle raw beef then go to work with RTE food. **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. Observed an employee cutting cooked pork bare handed .

High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Observed garlic in oil at 90°and cornstarch in water at 88°-89°

High Priority - Raw animal food stored over cooked food. Observed raw chicken stored above cooked shrimp and raw beef stored above cooked food in the walk-in freezer.

High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken above raw shrimp in the walk-in freezer.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Observed raw chicken and raw beef stored in the same container.

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. Many cooked foods in the walk-in freezer.

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 in the walk-in cooler.

Basic - Accumulation of food debris/soil residue on handwash sink. Cook' line hand sink.

Basic - Bowl or other container with no handle used to dispense food.observed a plate being used as a scoop for raw protein in the walk-in cooler.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed many pots of food being stored on the walk-in freezer floor.

Basic - Employee with no hair restraint while engaging in food preparation. 3 employees working in the kitchen.

Basic - Ice scoop stored with handle in contact with ice in ice bin inside the ice machine.

Basic - Interior of microwave soiled with encrusted food debris. Observed the inside top of the microwave oven in the kitchen is soiled with food debris.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed chicken and raw shrimp being thawed at room temperature in the kitchen.

Basic - Raw animal food stored above unwashed produce. Observed raw shrimp stored above unwashed produce in the walk-in cooler.

Basic - Stored food not covered in walk-in freezer. Observed cooled cooked chicken feet and raw chicken stored in the walk-in freezer not covered.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Numerous wet wiping cloths on the cook's line. **Corrected On-Site**

Basic - Working container of food not labeled in English. All food containers in the kitchen.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed a kitchen employee wash a pan with no soap and did not not sanitize the pan because the 3 compartment sink is not set up.

High Priority - Employee washed hands with no soap. Observed a kitchen employee wash hands with no soap. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shrimp over dumplings in the walk-in cooler. **Repeat Violation**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw cut up chicken stored above chopped raw shrimp in the walk-in cooler.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed the same kitchen employee wash hands in a 3 compartment sink 2 times. **Corrected On-Site** **Repeat Violation**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed a container of fresh spinach in the cook line hand sink. **Corrected On-Site**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Observed 8 employees working. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled stored under a prep sink in the kitchen.

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

Basic - Cloth used as a food-contact surface to cover prepped vegetables. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**

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

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Ice cream scoops in the service area.

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

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

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Cornstarch **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.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw pork and beef being prepped in the kitchen. Only bring out smaller portions of meat for prepping at a time.

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

High Priority - Raw animal food stored over cooked food. Raw meat over turnip pudding in the walkin cooler.

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw eggs over prepped taro . **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit. Raw shrimp and raw beef. **Corrected On-Site**

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

High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit in the top of the cook's line Bain Marie cooler. Cook leaves the top open too much. **Repeat Violation**

Intermediate - Employee rinsed utensil in handwash sink. Service area.

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 foods in the walkin cooler.

Basic - Bowl or other container with no handle used to dispense food. Plastic take-out container used for duck sauce in the walkin cooler

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

Basic - Garbage can located outside has no lid or lid open/broken. Dumpster.

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

Basic - Raw animal food stored above unwashed produce. Chicken in the walkin cooler.

Basic - Uncovered food stored near sink exposed to splash. Fried chicken **Corrected On-Site**

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

Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**

High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cabbage **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. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork and shrimp in a Bain Marie cooler, caused by leaving the top open all the time, not just when needed. **Corrected On-Site**

High Priority - Raw animal food dripping into container of ready-to-eat food when raw animal food is removed from holding unit for cooking. Raw shrimp stored behind Ben sprout in a Bain Marie cooler. **Corrected On-Site**

Intermediate - Cutting board(s) stained/soiled with a black mold-like substance.

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

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

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.operator discarded **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.several food in walk in cooler and freezer **Corrected On-Site** **Warning**

Basic - Working containers of food removed from original container not identified by common name.water **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.bamboo shoot plant food -bean sprout 70f corrective action - back in reach in cooler **Warning**

High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site** **Warning**

High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.in reach in cooler on the west side **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above rice- manager discarded **Warning**

Intermediate - Cold holding equipment incapable of 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. Reach in cooler by cook lie on the west side **Warning**

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

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

High Priority - Raw animal food stored over cooked food.beef nod pork over cooked rice in walk in cooler **Corrected On-Site** **Warning**

Basic - Stored food not covered in walk-in freezer. **Warning**

Basic - Case/container/bag of food stored on floor in kitchen.beef and chicken **Corrected On-Site** **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/- pot of sauce **Corrected On-Site** **Warning**

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

Basic - Ice scoop handle in contact with ice. **Warning**

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**

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

Basic - Bowl or other container with no handle used to dispense food. **Warning**

Basic - Cardboard used to line food-contact shelves. By cook line **Warning**

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

Intermediate - Nonfood-grade basting brush used in food. **Warning**

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

Basic - Sanitizing solution not the minimum requirement -shall be in use until diswasher is properly repaired**Warning**

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

Basic - Soil residue build-up on nonfood-contact surface.shelves by cook line **Warning**

Intermediate - Hot water not provided/shut off at employee handwash sink. In ladies restroom **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site** **Warning**

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

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

Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Warning**

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.All food in reach in cooler at 47*F- Unable to change thermostat- Corrective action- all food moved to walk in cooler in cooler-

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Unable to change thermostat

Critical - Observed raw animal food stored over ready-to-eat food. Eggs over ready to eat in reach in cooler Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over ready to eat in walk in freezer

Critical - Observed food stored on floor. In walk in freezer

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

Observed in-use utensil used with moist food not stored in running water of sufficient velocity.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Shall use three compartment sink with bleach (100ppm) until dishwasher is properly repaired

Observed residue build-up on nonfood-contact surface. Walk in cooler shelves

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.

Critical - No thermometer provided to measure temperature of food product.

Critical - Unpackaged food not protected - Sauces on tables- Corrected On Site.

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

Critical - Observed uncovered food in holding unit/dry storage area. Cut vegetables and seafood in walk in cooler and freezer Corrected On Site.

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

Observed utensils in poor condition. No handle on scoop in raw chicken Corrected On Site.

Observed a nonfood-grade basting brush used in food. Corrected On Site.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed interior of microwave soiled.

Critical - Hot water not provided/shut off at employee hand wash sink.

Critical - Observed unlabeled spray bottle. een liquid Corrected On Site.

Critical - Working containers of food removed from original container not identified by common name. Clear liquide in spray bottle- Water Corrected On Site.Repeat Violation. Corrected On Site.

Critical - Observed food prepared in a prohibited area. Corrected On Site.

Critical - Observed torn packages/bags of food exposing the contents to contamination.

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

Critical - Observed food stored on floor. Corrected On Site.

Critical - Observed food stored on floor. Vegetable iwalk in cooler

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

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Irice in walk in cooler-

In-use utensil not stored on a clean portion of food preparation or cooking equipment.

Observed ice scoop with handle in contact with ice. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Tea cup without lid above reach in cooler/ prep area by cook line

Observed cutting board grooved/pitted and no longer cleanable.

Observed a nonfood-grade basting brush used in food.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed buildup of soiled material on mixer head.

Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.

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

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

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over lettuce, eggs over shortening walk in cooler

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

Critical - Observed food stored on floor.walk in cooler Repeat Violation.

Critical - Observed food stored on floor. plastic wwater bottles on fllor watistation Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee came from outsidd and put on gloves without washing hands Corrected On Site.

Equipment or utensils not designed or constructed in a durable manner. bowl no handle in rice/cooked container

Observed cutting board grooved/pitted and no longer cleanable.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soiled reach-in cooler gaskets. cookline

Critical - Observed encrusted, soiled material on slicer.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. pots, strainers on floor under 3 compartment sink

Observed standing dirty water on the ground and/or pad around dumpster.

Critical - Observed live flies around dumpster area.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit shrimp,chicken and pork. Corrected On Site.Owner iced down.

Critical - Observed food being cooled by nonapproved method ribs tightly coverec. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures RIC #2.

Critical - No conspicuously located thermometer in holding unit broken in RIC. Corrected On Site.

Critical - Observed food stored on floor WIC. 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 flour. Corrected On Site.

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

Critical - Observed buildup of soiled material on racks in the reach-in cooler #2.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue cookline #2.

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

Critical - Observed unlabeled spray bottle.Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.

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

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

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

Observed attached equipment soiled with accumulated dust. Walkin fans

Observed attached equipment soiled with accumulated grease. Hood.

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

Observed clean equipment stored on floor. Woks.

Critical - Observed cloth used as a food-contact surface. Cover rice.

Observed cutting board grooved/pitted and no longer cleanable.

Observed employee with no hair restraint.

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

Critical - Observed food stored on floor. Cabbage walkin

Observed grease accumulated on kitchen floor.

Critical - Observed raw animal food stored over cooked food. Chicken ove pasta.

Critical - Observed raw animal food stored over ready-to-eat food. Shrimp over vegetables.

Critical - Observed soil buildup inside ice bin.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed uncovered food in holding unit/dry storage area. Dry ingredients

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

Observed wall soiled with accumulated food debris. By slicer.

Observed wall soiled with accumulated food debris. Handwash sink

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. Walkin

Wet wiping cloth not stored in sanitizing solution between uses.

Ceiling tile missing. Over dishmachine.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory.

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

Observed attached equipment soiled with accumulated dust. Walkin cooler fans.

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

Observed employee with no hair restraint.

Critical - Observed food stored on floor. Chicken. Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing. 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. rice. Corrected On Site.

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

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

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

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

Critical - Observed soiled reach-in cooler gaskets.

Observed wall soiled with accumulated food debris. Throughout.

Observed wall soiled with accumulated grease.

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.

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