FIRST WOK

Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching shirt either bare hand then handling a tray of eggrolls immediately after without first handwashing in kitchen. Advised employee to wash hands.

High Priority

Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken on trays and no longer in original packaging stored on shelf directly above frozen shrimp in two door reach in freezer in kitchen. Operator reorganized foods by cooking temperature. **Corrected On-Site**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Observed Rice (87F - Hot Holding)in pot at cookline under no temperature control. Per operator food cooked less than one hour ago. Operator reheated rice at wok to 165F or higher with customer order. 2. Observed pot of Cooked chicken (97F - Hot Holding) on food prep table in kitchen under no temperature control. Per operator food was cooked less than one hour ago. Operator reheated food to 165F or higher at fryer in kitchen. **Corrective Action Taken**

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.

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. Observed employee wiping table down with soiled wiping towel, then handling cutting board immediately after without first handwashing. Advised employee to wash hands.

High Priority

Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket in kitchen.

Basic

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet wiping cloth stored at cookline in kitchen.

Basic

Cardboard used to line nonfood-contact shelves. 1.

Basic - Cardboard used to line nonfood-contact shelves. 1. Observed soiled cardboard used as shelf liner on equipment storage shelf in warewash area. 2. Observed soiled cardboard used on food and utensils storage rack at cookline in kitchen.

Basic

Handwash sink does not have enough water pressure to properly wash hands in kitchen.

Intermediate - Handwash sink does not have enough water pressure to properly wash hands in kitchen.

Intermediate

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone and personal water bottle stored on food prep table in kitchen. **Repeat Violation**

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Walk in cooler door gasket. 2. Two door, beverage air reach in cooler opposite fryers in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Walk in cooler door gasket. 2. Two door, beverage air reach in cooler opposite fryers in kitchen.

Basic

Screen in door torn/in poor repair.

Basic - Screen in door torn/in poor repair. Observed mesh open along bottom of door and not connected to door at back exit in kitchen.

Basic