TROPICAL CHINESE RESTAURANT

Violations (40)

• 12A-29-4Critical

  Employee touched soiled surface 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 surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed multiple employees touch soiled items and proceeded to handle clean equipment, single service items and food without handwashing prior to.

  High Priority

• 12A-05-4Critical

  Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed several employees drinking and continued to handle food with out washing their hands, at the cook lines.

  High Priority

• 08A-05-6Critical

  Raw animal food stored over/not properly separated from ready-to-eat food.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork over wonton papers, raw shrimp over sliced radishes inside walk in cooler. Observed also in walk in cooler raw beef and chicken over cooked chicken.

  High Priority

• 12A-09-4Critical

  Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observe gloves not changed and no handwashing by employees when changing tasks in kitchen area.

  High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observe gloves not changed and no handwashing by employees when changing tasks in kitchen area.

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in prep station prep table top raw steak (55F - Cold Holding). Per operator paced in earlier today, more than four hours ago.

  High Priority

• 03A-02-5CriticalRepeat

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in prep station prep table top raw steak (55F - Cold Holding). Per operator paced in earlier today, more than four hours ago. A stop sale was issued. **Repeat Violation**

  High Priority

• 32-12-6

  Covered waste receptacle not provided in women's bathroom.

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

  Basic

• 12B-12-5

  Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

  Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed open can of coke on shelf on cook line.

  Basic

• 12B-02-4

  Employee eating in a food preparation or other restricted area.

  Basic - Employee eating in a food preparation or other restricted area. Observed to cooks drinking from an open container in the kitchen. Observed employee eating a meal in kitchen areas.

  Basic

• 12B-01-4

  Employee eating while preparing food.

  Basic - Employee eating while preparing food. Observed cooks drinking from an open container at the cookline and proceeded to handle food.

  Basic

• 40-06-5Repeat

  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 multiple personal water bottles on top of prep counters in the kitchen. Also observed personal cell phones on top of food prep tables. **Repeat Violation**

  Basic

• 14-11-5

  Equipment in poor repair.

  Basic - Equipment in poor repair. Observed in disrepair the door gaskets of walk in cooler and freezer, reach in upright cooler near dry storage.

  Basic

• 35B-01-4

  Exterior door has a gap at the threshold that opens to the outside.

  Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap for three exit doors, one near walk in cooler, one at warewashing area, and one at customer bathrooms.

  Basic

• 36-22-4Repeat

  Floor area(s) covered with standing water.

  Basic - Floor area(s) covered with standing water. Observed standing water next to cookline and wall in front kitchen. **Repeat Violation**

  Basic

• 36-01-4

  Floor not cleaned when the least amount of food is exposed.

  Basic - Floor not cleaned when the least amount of food is exposed. Observed accumulation of food debris inside walk in cooler floor.

  Basic

• 36-73-4

  Floor soiled/has accumulation of debris.

  Basic - Floor soiled/has accumulation of debris. Observed soiled floors with poultry blood dripping and accumulation of grease coming from skeleton trolley near 3 CS. Observed accumulation of grease, water and food debris through out kitchen and dry storage areas and soiled under shelving units, between equipment

  Basic

• 08B-38-4Repeat

  Food stored on floor.

  Basic - Food stored on floor. Observed chicken feet and dumplings in plastic food containers stored on the floor of walk in cooler. **Repeat Violation**

  Basic

• 14-69-4

  Ice buildup in reach-in freezer and/or walk-in freezer.

  Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk in freezer and on the vents of reach in freezer near dry storage.

  Basic

• 10-20-4Repeat

  In-use tongs stored on equipment door handle between uses.

  Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handles in the kitchen. **Repeat Violation**

  Basic

• 10-01-5

  In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.

  Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching dry rice and wheat flour inside bin in dry storage area.

  Basic

• 10-07-4

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

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed near rice cookers in front kitchen.

  Basic

• 33-11-4

  Missing drain plug at dumpster.

  Basic - Missing drain plug at dumpster.

  Basic

• 14-73-4

  No container installed for catching grease from hood drip tray.

  Basic - No container installed for catching grease from hood drip tray. Observed at deep fat fryer and steamer.

  Basic

• 23-03-4Repeat

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door gaskets of walk in cooler and freezer. Observed multiple soiled reach in cooler gaskets. Observed hood filters with accumulation of grease and rust in cookline in the back and front kitchen. **Repeat Violation**

  Basic

• 08B-12-5Repeat

  Stored food not covered.

  Basic - Stored food not covered. Observed frozen cooked duck in large plastic food pans not covered and pans stacked on stop inside walk on freezer. **Repeat Violation**

  Basic

• 14-17-4Repeat

  Walk-in cooler/freezer shelves with rust that has pitted the surface.

  Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed accumulation of rust on food shelves inside walk in cooler. **Repeat Violation**

  Basic

• 36-27-5Repeat

  Wall soiled with accumulated grease, food debris, and/or dust.

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind cook line soiled. Observed walls in dry storage area soiled. **Repeat Violation**

  Basic

• 21-09-4

  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 in kitchen areas and cook line.

  Basic

• 22-02-4

  Food-contact surface soiled with food debris, mold-like substance or slime.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled food prep areas, soiled can opener, shelves accumulation of grease and grime housing food items and single service items.

  Intermediate

• 31A-11-4Repeat

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed a container of small bowls inside handwashing sink in front kitchen. **Repeat Violation**

  Intermediate

• 16-32-5

  Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No available test kit for testing high temp dish machine.

  Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No available test kit for testing high temp dish machine.

  Intermediate

• 31B-03-4Repeat

  No soap provided at handwash sink.

  Intermediate - No soap provided at handwash sink. Observed at waiters station handwashing sink. **Repeat Violation**

  Intermediate

• 22-31-4Repeat

  Non-pitting surface rust on food-contact equipment.

  Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry storage shelves, food item shelves in both kitchens, in warewashing area, and shelves hosing single served items. **Repeat Violation**

  Intermediate

• 22-20-5

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

  Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed for ice machine in back kitchen.

  Basic

• 14-14-4Repeat

  Nonfood-grade basting brush used in food.

  Intermediate - Nonfood-grade basting brush used in food. Observed non food grade brush used in oil pan at cookline. **Repeat Violation**

  Intermediate

• 14-01-5

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

  Basic - Bowl or other container with no handle used to dispense food. Observed bowl with flour being used as a scoop in dry storage area.

  Basic

• 23-24-4

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

  Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled with accumulation of grease and food debris on dry storage food containers in the back kitchen.

  Basic

• 36-34-5

  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

  Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen areas.

  Basic

• 24-05-4

  Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

  Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean bowls and places not inverted in dry storage area.

  Basic

• 36-03-4

  Cove molding at floor/wall juncture broken/missing.

  Basic - Cove molding at floor/wall juncture broken/missing. Observed missing for handwashing sink in front kitchen.

  Basic