Wong's Authentic Chinese Food Improves its Sanitary Rating

High Priority - - From inspection on 2016-04-19: High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed that all the food in the cook line bay marie cooler is above 41°F . **Repeat Violation** **Warning** - From follow-up inspection on 2016-04-20: Observed the following temperatures . Raw beef 48°, raw chicken 47°, baby corn and water chestnuts 52-54°, garlic butter 46°, tofu 48°, cooked noodles 49-52°. All the food was moved to other working coolers. Did not observe any time marks for the food being stored in this cooler. **Admin Complaint** - From follow-up inspection on 2016-07-05: Observed raw chicken 48, raw beef 48, cooked chicken 50, cooked shrimp 52, cooked pork 51, noodles 52. **Admin Complaint**

High Priority - - From inspection on 2016-04-19: High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed that all the food in the cook line bay marie cooler is above 41°F . **Repeat Violation** **Warning** - From follow-up inspection on 2016-04-20: Observed the following temperatures . Raw beef 48°, raw chicken 47°, baby corn and water chestnuts 52-54°, garlic butter 46°, tofu 48°, cooked noodles 49-52°. All the food was moved to other working coolers. Did not observe any time marks for the food being stored in this cooler. **Admin Complaint**

Intermediate - - From inspection on 2016-04-19: 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. Observed approximately 20 bags of cut up cooked pork in the walk-in freezer that is not date marked. **Repeat Violation** **Warning** - From follow-up inspection on 2016-04-20: At the callback inspection, observed cooked cut-up chicken and cooked cut-up pork in multiple plastic bags not date marked in the walk-in cooler. Both were cooked on site. **Admin Complaint**

Intermediate - - From inspection on 2016-04-19: Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee, Sammy, has been working here over a year and is still not properly trained. **Repeat Violation** **Warning** - From follow-up inspection on 2016-04-20: Observed the same. **Time Extended**

Intermediate - - From inspection on 2016-04-19: 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. Observed that all the food in the cook's line bay marie cooler is above 41°F. **Repeat Violation** **Warning** - From follow-up inspection on 2016-04-20: Observed all food in the cook's line bay Marie cooler is being stored at over 46°. **Admin Complaint**

Basic - Bowl or other container with no handle used to dispense food. Observed an employee use a plastic take-out bowl to scoop cooked rice. **Repeat Violation** **Warning**

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Observed that the inside of the BBQ oven is very greasy. Also observed that the inside of the convection Ben is very greasy. **Repeat Violation** **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed 2 bags of raw shrimp being thawed at room temperature on a prep table. The shrimp had a temperature range of 32-67°. It was put under cold running water. **Corrected On-Site** **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed that all the food in the cook line bay marie cooler is above 41°F . **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Thawing shrimp and cooked rice left at room temperature. The rice was put in the walk-in cooler. **Warning**

High Priority - Raw animal food stored over ready-to-eat food in walk-in freezer. Observed raw chicken stored above cooked meatballs and French fries in the walk-in freezer. **Repeat Violation** **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw shrimp. The shrimp was moved to a proper storage spot. **Repeat Violation** **Warning**

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 stored above raw pork and raw shrimp. **Warning**

Intermediate - Cooking utensils/pots/pans in contact with potentially hazardous (time/temperature control for safety) food not cleaned at least every four hours. Through questioning using a translator, found out that the container used to flour raw chicken is cleaned once every 3 or 4 days. **Warning**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. The inside bottom of the cook's line bay marie cooler. **Warning**

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. Observed approximately 20 bags of cut up cooked pork in the walk-in freezer that is not date marked. **Repeat Violation** **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee, Sammy, has been working here over a year and is still not properly trained. **Repeat Violation** **Warning**

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. Observed that all the food in the cook's line bay marie cooler is above 41°F. **Repeat Violation** **Warning**

No Violations Were Observed

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed this in the drain strainer for the wok cooking area. Observed the same at the callback inspection.

Basic - Walk-in cooler shelves soiled with encrusted food debris. Observed the same at the callback inspection.

High Priority - Raw animal food stored over or with ready-to-eat food in walk-in freezer _ not all products commercially packaged. Observed raw chicken above raw shrimp, raw chicken above raw ground pork, raw pork above RTE foods. At the callback inspection on 8/21/15, observed raw ground pork packed on site stored above cooked pork ribs in the walk-in freezer. Raw pork stored above cooked pork in the walk-in freezer. All these foods were properly restored during the callback inspection.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over shrimp. At the callback inspection on 8/21/15, observed raw salmon stored in the same container with cooked pork, cooked salmon skin and cut mango in the walk-in freezer. Also observed raw chicken stored above raw ground pork in the walk-in freezer. Raw chicken stored above raw wonton wrappers in the walk-in freezer. Observed raw pork stored in the same container with raw chicken in the walk-in freezer. All these foods were put in the proper storeage areas during the callback inspection.

Intermediate - Hot water not provided/shut off at employee handwash sink in the bathroom. Observed the same at the callback inspection.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed the same at the callback inspection.

Basic - Bowl or other container with no handle used to dispense food. Observed that plastic take-out bowls are being used as scoops. **Repeat Violation**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed this in the drain strainer for the wok cooking area.

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

Basic - Employee with no hair restraint while engaging in food preparation. Cook preparing food. He then put on a hat. **Corrected On-Site**

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.

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.

Basic - Food stored in a prohibited area. Observed that a garbage can is being used as a table base for food preparation. The food was moved. **Corrected On-Site**

Basic - Food stored in dry storage area not covered. Observed an opened bag of flour on a shelf. The bag was rolled down. **Corrected On-Site**

Basic - Gaskets with slimy/mold-like build-up on all reach-in coolers.

Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water temperature was 84°

Basic - Interior of microwave soiled with encrusted food debris by the rice warmer.

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Observed that the inside of the BBQ oven is soiled with olg food debris and grease .

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

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed raw pork being thawed in standing water. The water was dumped and the pork put into the walk-zin freezer. **Corrected On-Site**

Basic - Reuse of single-service articles. Observed that egg cartons are being reused for daring food in their walk-in cooler.

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm chlorine when tested.

Basic - Working containers of food removed from original container not identified by common name. Observed that the cornstarch container is not labeled. Container of MSG not labeled.

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All food in the glass door reach-in cooler on the cook's line. The food was moved to the walk-in cooler. **Corrective Action Taken**

High Priority - Back flow preventer missing at hose bibb or on fitting/splitter added to hose bibb outside of the rear door.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed no sanitizer being used for food contact surfaces.

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

High Priority - Employee washed hands with cold water. Observed the manager do this multiple times.

High Priority - Employee washed hands with no soap. Observed the manager do this multiple times.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof of parasite destruction for salmo used for sushi.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed ant and flying insect spray in the establishment.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed pork that too much cooked pork was taken out of the walk-in cooler at one time for preparation and rising too high in temperature. Some oft the he pork was put back into the walk-in cooler. **Corrective Action Taken**

High Priority - Raw animal food stored over or with ready-to-eat food in walk-in freezer _ not all products commercially packaged. Observed raw chicken above raw shrimp, raw chicken above raw ground pork, raw pork above RTE food.

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

High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Observed raw shell that felt warm to the touch left out at room temperature on the cook's line. These were put into a cooler. **Corrective Action Taken**

Intermediate - Accumulation of food debris/grease on food-contact surface. Observed that scoop used for seasonings are soiled with dirt and food debris. Observed that the tub mixer is soiled with dried cornstarch.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.

Intermediate - Cutting board(s) stained/soiled and the surface it is screwed onto on the cook's line Bain marie cooler is soiled with old food debris.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed the manager do this multiple times.

Intermediate - Hot water not provided/shut off at employee handwash sink in the bathroom.

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 fried chicken in the walk-in cooler. **Repeat Violation**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed cooked pork and shrimp previously frozen that is now thawed in the walk-in cooler not date marked.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed multiple cooked foods in the walk-in cooler that are not date marked. **Repeat Violation**

Intermediate - Slicer blade guard soiled with old food debris. The entire meat slicer is soiled with food debris. Also observed that the table that the meat slicer is on is soiled with old food debris.

Intermediate - Soil residue in food storage containers. The seasoning mixture container .

Basic - Bowl or other container with no handle used to dispense food. Observed that a plastic take-out bowl is used as a scoop for a sauce in the walk-in cooler.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. The outside of the food tumbler has old food debris.

Basic - Buildup of food debris/soil residue on equipment door handles. The handles of the walk-in cooler and walk-in freezer.

Basic - Food stored in dry storage area not covered. Observed open bags of flour and salt in the dry food storage area.

Basic - Food stored in holding unit not covered. Observed plastic take-out bowls with cooked wontons that are nest stacked with no protective barrier between the bottom of the container and the food. Containers were un stacked and covered. **Corrected On-Site**

High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Observed cabbage at room temperature on the cook's line. Cabbage was placed into refrigeration.

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, shrimp and pork in the walk-in freezer.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked pork in the walk-in cooler.food was dated marked by the mgr. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. A spray bottle with degreaser in it in in the chemical storage area.

No Violations Were Observed

Basic - Bowl or other container with no handle used to dispense food. Observed the use of plastic take-out containers for dispensing raw rice and sauces. **Warning**

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. Not set up at all when used for cleaning. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths not being used on prep tables. **Warning**

Basic - Working container of food not labeled in English. MSG in the dry storage area. **Warning**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed none being used. **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. Sushi rice **Warning**

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Jianrui Qiu expired on 2/11/14 **Warning**

Basic - Bowl or other container with no handle used to dispense food. Observed the use of plastic take-out containers for dispensing raw rice and sauces. **Warning**

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. Not set up at all when used for cleaning. **Warning**

Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit next to a rice cooker. **Warning**

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. BBQ oven in the prep area. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths not being used on prep tables. **Warning**

Basic - Working container of food not labeled in English. MSG in the dry storage area. **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. **Warning**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed none being used. **Warning**

High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed 2 kitchen employees do this. **Corrected On-Site** **Warning**

High Priority - Live flies in kitchen. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. **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. Sushi rice **Warning**

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Jianrui Qiu expired on 2/11/14 **Warning**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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. Sushi rice **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. **Warning**

Basic - Bowl or other container with no handle used to dispense food. Plastic take out containers used for seasonings and rice.

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

Basic - Ceiling tile in disrepair. Above the soda cooler.

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

Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw pork, placed in the walk-in cooler.

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

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

High Priority - Employee washed hands with cold water.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked rice left out in the kitchen.placed in the walk-in cooler. **Corrected On-Site**

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

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

Intermediate - Hot water not provided/shut off at employee handwash sink.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Top part of the Bain Marie cooler

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 pork.

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

Basic - Equipment in poor repair. Cooks line Bain Marie cooler.Do not keep any potentially hazardous foods in this unit until it is repaired and operating properly.

Basic - Hood soiled with accumulated grease.

Basic - Working containers of food removed from original container not identified by common name. Salt and MSG **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 - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pork, noodles, raw beef .

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw shrimp. **Corrected On-Site**

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

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

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 pork.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Only using day dots without actual date items are made.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

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 pork and shrimp in the walk-in freezer.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs **Corrected On-Site**

High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cooks's line

High Priority - Raw animal food stored in rear portion of make table over ready-to-eat food in front portion of make table y raw shrimp stored behind cooked noodles in the flip top reachin cooler on the cook's line. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw shrimp **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken behind raw beef in the flip-top reachin cooler on the ook's line. **Corrected On-Site**

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

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

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

Basic - Bowl or other container with no handle used to dispense food. In seasoning container. **Corrected On-Site**

Basic - Interior of microwave soiled with encrusted food debris.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen **Corrected On-Site**

Basic - Grease accumulated under cooking equipment. **Repeat Violation**

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

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed encrusted material on can opener.Corrected On Site.

Observed grease accumulated under cooking equipment.Repeat Violation.

Observed ceiling in disrepair. water

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

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

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

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board deeply stained

Observed grease accumulated under cooking equipment.

Ceiling tile missing.

Violation: 23-03-1Observed build-up of grease on nonfood-contact surface. hood filters

Critical - Required consumer advisory for raw/undercooked animal food not provided. serving sushi

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 torn packages/bags of food exposing the contents to contamination. rice bag Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over vegetables Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food. raw beef over ready to eat items reach in cooler tall cooler inn front of stove

Critical - Observed food stored on floor. oil containers 5 gallon

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

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Critical - Observed soiled reach-in cooler gaskets. coorler in front of stove

Critical - Observed encrusted material on can opener.

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface. on shelf wher clean equipment stored above 3 compartment sink

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed no daye marking in walkin cooler Repeat Violation.

Critical - Violation: 08A-19-1Observed torn packages/bags of food exposing the contents to contamination.

Critical - Violation: 08A-26-1Observed raw animal food stored over ready-to-eat food. observed raw shell eggs over sauces in walkin cooler

Violation: 13-03-1Observed employee with no hair restraint. observed employee making wontons without hair restaint

Violation: 14-51-1Observed nonfood-grade containers used for food storage.

Violation: 15-32-1Observed walk-in cooler gasket torn/in disrepair.

Critical - Violation: 22-19-1Observed interior of microwave soiled.

Critical - Violation: 22-28-1Observed interior of reach-in cooler soiled with accumulation of food residue.

Violation: 23-03-1Observed build-up of grease on nonfood-contact surface.observed on hood filters

Violation: 25-01-1Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed no daye marking in walkin cooler Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed pork at 48 degrees at reachin cooler on prep line , chicken at 48 degrees in reach in cooler on cookline Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. observed sauce on steam table at 90 degrees, operator reheat to 165 for hot holding Corrected On Site.

Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site. observed operator not using reachin cooler until its fixed.

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

Critical - Observed raw animal food stored over ready-to-eat food. observed raw shell eggs over sauces in walkin cooler

Observed employee with no hair restraint. observed employee making wontons without hair restaint

Observed nonfood-grade containers used for food storage.

Observed walk-in cooler gasket torn/in disrepair.

Critical - Observed interior of microwave soiled.

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

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

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.

Critical - Vacuum breaker mising at hose bibb.

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. Observed expired food training This violation must be corrected by : 12-28-10.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.eggs at cook'sline.

Critical - Observed uncovered food in holding unit/dry storage area.w;9

Critical - Observed encrusted material on can opener.

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

Observed residue build-up on nonfood-contact surface.shelves at storage areas\.

Critical - Vacuum breaker mising at hose bibb.canwiash

Observed inside/outside of grease container not clean.

Observed attached equipment soiled with accumulated grease.hoodfilters .

Critical - Exit signs not properly illuminated. For reporting purposes only.rear

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler holding 49 degrees

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

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

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

Observed build-up of grease on nonfood-contact surface. SIDE OF FRYERS

Observed cutting board grooved/pitted and no longer cleanable.

Observed employee with soiled clothing. CHEF'S APRON

Critical - Observed encrusted material on can opener.

Critical - Observed food stored on floor. MSG

Observed grease accumulated under cooking equipment. FRYERS Repeat Violation.

Observed leaking pipe at plumbing fixture. Handwash sink.

Critical - Observed live flies in kitchen.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken wings, beef, eggrolls in reachin cooler temperature 49 degrees

Critical - Observed potentially hazardous food thawed at room temperature. RIBS

Critical - Observed raw animal food stored over cooked food. RAW CHICKEN OVER EGG ROLLS

Critical - Observed uncovered food in holding unit/dry storage area. WALKIN COOLER EggrollsRepeat Violation.

Observed wall soiled with accumulated food debris.

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

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

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

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

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

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

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

Observed build-up of grease on nonfood-contact surface. Heating lamp.

Observed ceiling soiled with accumulated dust.

Observed ceiling soiled with accumulated grease.

Observed cutting board grooved/pitted and no longer cleanable.

Observed employee with no hair restraint.

Critical - Observed encrusted material on can opener.

Observed food debris accumulated on kitchen floor.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Preparation table.

Observed grease accumulated on kitchen floor.

Observed grease accumulated under cooking equipment.

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

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed uncovered food in holding unit/dry storage area. Walkin cooler

Observed unnecessary items on the premise.

Observed wall soiled with accumulated food debris. Throughout.

Observed wall soiled with accumulated grease. Close to hood.

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.