| 174 |
Bulk labeling |
Food items removed from original container not properly labeled. |
Non-Critical |
Bulk bins are unlabled. Label containers with common name of food items. |
| 177 |
Food storage |
Food stored in unprotected manner. |
Non-Critical |
1. Cooked wontons stored uncovered and by the mop sink. Store covered in clean and dry location.2. Food stored on floor in walk in freezer. Store all food at shelves at least inches off of the floor. |
| 216 |
Unapproved non-food contact |
Unapproved material(s) used in non-food contact surface(s). |
Non-Critical |
Cardboard used as shelf liners. Remove cardoard it is to absorbent to be cleaned and soiled cardboard can draw pests. |
| 234 |
In use utensil storage |
In use utensil(s) stored improperly. |
Non-Critical |
Spoon for rice cookers is stored in a container of standing water. Store on a clean a dry surface. Store under running water or in the food without the handle touching the food.Clean and sanitize utensils every 4 hours. |
| 295 (c) |
Non food contact surface cleaning frequency |
Non-food contact surface(s) soiled. |
Non-Critical |
1. Paper towel dispenser at cook line soiled with grease.2. First prep top cooler soiled.3. Rolling carts at cook line soiled.4. All bulk food bins are soiled.5. Mop sink soiled.6. Glass door cooler in back room is soiled.7. Dry storage shelves are soiled.All of this equipment and surfaces need a thorough cleaning. |
| 298 |
Baking/cooking equipment soiled |
Food contact surfaces of baking and/or cooking equipment soiled. |
Non-Critical |
1. Long wok station soiled.2. Microwave oven soiled.3. Stove soiled.Clean equipment thoroughly. |
| 347 |
Hand sink/towels |
No hand drying provisions at hand sink. |
Non-Critical |
Paper towel dispenser is not working at cook line hand sink. Repair dispenser to proper working order. |
| 422 |
Personal items |
Employee personal care item(s) improperly stored. |
Non-Critical |
Closed bottle of MIRALAX laxative powder stored above table at wait staff area by sushi bar. |
| 431 (a) |
Walls, floors, etc/soiled |
Physical structure, walls, floors, and/or ceilings soiled. |
Non-Critical |
1. Floors beneath long wok station are soiled.2. Floor and ceiling above to-go containers are soiled.3. Walls, floors and attached pipes at dish machine area are soiled. |
| 433 |
Drying mop(s) |
Improper drying of wet mop(s). |
Non-Critical |
Wet mop stored in a wet mop bucket. Hang up mops and allow them to air dry when not in use. |
| 144 |
Packaging integrity |
Packaging integrity has been compromised. |
Critical |
One #5 can of Chee Hou sauce is leaking at the seams.One #10 can of tomatoe sauce is leaking at the seams.Do not serve food damaged and leaking cans.Cans discarded, corrected on site. |
| 187 (a) (1) |
Hot holding |
Potentially hazardous food(s) not held at proper temperatures. |
Critical |
1. General tso chicken left out in a tub at 66 degrees F.2. Two sheet trays of cooked sweet and sour chicken out on cart at 68 degrees F.Do not leave cooked foods out with no temperature control. Keep foods hot at 135 degrees F or higher or cool them rapidly to 41 degrees F or below.Do not attempt to cool foods at room temperature. (general tso chicken placed in cooler. Sweet and sour chicken placed in walk in freezer.) |
| 187 (a) (2) |
Cold holding |
Potentially hazardous cold foods not held at proper temperatures. |
Critical |
1. Partially cooked beef in bowl on top of containers in prep top cooler at 50 degrees F. Food must be placed in coolers inside holding containers and maintained at 41 degrees F or below. Cook discarded 1/2 lb. of partially cooked beef. |
| 205 |
Unapproved food contact materials |
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment. |
Critical |
1. Vinegar jug has a cut up plastic cap used to dispense vinegar. Do not cut up plastic items and use them for a dispenser. Do not alter any type of plastic container.Use properly made utensils and measuring cups etc. only.2. Food stored directly in plastic shopping bags in chest and walk in freezers. Do not place foods directly into plastic shopping bags. They contain chemicals that are not approved for direct food storage. Shopping bags are very fragile and may easily contaminate foods. Use approved food containers only. (ziplock, food safe containers etc.) |
| 229 |
Food contact surface cleanability |
Food contact surface(s) not cleanable. |
Critical |
1. Towels and rubber bands wrapped around frying pan handles.2. Electrical tape wrapped handles of steamer baskets.3. Plastic wrap around handle and blade of knife at sushi bar.Remove all of these materials they can not be cleaned or sanitized. |
| 296 |
Food contact cleaning frequency |
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses. |
Critical |
1. Soiled knives, peelers, spatulas etc found at cook line and in knife racks.2. Proccessors and blenders in back room are soiled.All of these items need to be cleaned and sanitized every 4 hours. |
| 303 (a) |
Improper sanitizing of utensil(s) and equipment |
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning. |
Critical |
Observed employees washing and rinsing food containers by hand and no sanitizing step was included.All food contact surfaces must be washed, rinsed and sanitized at 3 bay sink or run through the dish machine. |
| 334 |
Air gap-water supply |
Insufficient air gap between water inlet and flood level rim. |
Critical |
Water supply hose is hanging down into the bowl of the soaker sinks. Hose is submerged in soiled dishwater and no air gap exist to prevent back flow into potable water supply.Install a faucet with a proper air gap or install a back flow prevention device on the hoses. |
| 438 |
Toxic labeling |
Working container(s) of toxic materials not labeled with common name of contents. |
Critical |
Some type of cleaner stored in an unlabled pump sprayer bottle. label all containers with common name of contents. |
| 439 |
Toxic material(s) separation |
Toxic material(s) improperly stored. |
Critical |
1. Vinegar jug stored next to degreaser and bleach at lower shelf of prep table.2. Steamer baskets and clean plates stored next to furnace cement mix.3. Large can of chaffing fuel stored next to clean plates.4. Petroleum based lubricants and lye stored next to foods in back room. |