JOY LUCK RESTAURANT

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee at triple sink washed and rinsed pan. Did not sanitize. Set up sanitizer sink and educated about proper process Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. To go container used as scoop in cooked pork. Operator removed Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Next to fryer station

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach-in freezer near walk-in cooler. Interior of doors have exposed insulation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Towel dispenser at front counter hand wash sink is soiled. Walk-in cooler shelves are soiled

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler on cook line is soiled

Intermediate - Handwash sink used for purposes other than handwashing. Scoop in hand washing sink in back of kitchen. Manager removed scoop. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls prepared on Friday not date marked.

Basic - Buildup of food debris/soil residue on equipment door handles. Handle on microwave is heavily soiled

Basic - Equipment in poor repair. Gasket on reach in cooler on cook line is torn and missing part of the gasket.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler. Raw chicken stored over raw shrimp. Operator moved Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink to the left of triple sink is blocked by prep tables. Operator moved Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic Togo containers being used as scoops in white granulars and rice. Operator discarded Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves have an accumulation of mold like substance. Surface area surrounding hoods over cook line have an accumulation of grease dripping Repeat Violation

Basic - Stored food not covered. Bags of sugar in dry storage area are open while not in use. Operator closed Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic knives at self service display in lobby are not all presented handle first. Operator organized Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Large prep table in front of hand sink next to triple sink. Items stored in hand sink, same hand sink. - From follow-up inspection 2024-11-20: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone, and other personal items stored on shelf with restaurants food items - From follow-up inspection 2024-11-20: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cook line cooler has heavy heavy build up of old food debris, also torn. - From follow-up inspection 2024-11-20: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. Observed light burn out at back of the kitchen - From follow-up inspection 2024-06-18: Time Extended

Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Cases of Togo paper bags stored in restroom. Operator moved Corrected On-Site

Basic - Stored food not covered. Cut cabbage and cooked chicken in walk in cooler are not covered. operator covered Corrected On-Site Repeat Violation

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves are soiled

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Eggs stored over raw pork . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sweet and sour chicken 43F, ribs 43F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up of food debris inside reach in coolers.

Intermediate - Handwash sink not accessible for employee use at all times. Prep table stored in front of Handwash sink next to triple sink

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Sweet and sour sauce in 5g bucket stored on floor. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on fan in upright freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers have build up.

Basic - Stored food not covered. Sweet sour chicken and egg rolls not covered in walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole eggs stored over ready to eat in walk in cooler , corrected Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Used wiping cloth in hand wash sink on front line station. Corrected Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at hand wash sink on cooks line, corrected Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cup and teapot store above the make table, corrected Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed.floors, walls, baseboards and ceiling tiles soiled in and behind equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelves to prep and storage soiled. Door gaskets soiled on cook line make table.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.unde4 lift lid of the make table reach in cooler unit soiled with old food.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cases of mushrooms stored over cleaned prepped vegetable.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored in hand wash sink in front line. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired on April 1, 2022

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Bottom of Reach in cooler on cook line. Raw beef stored over cooked chicken. Operator reorganized to follow proper hierarchy Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In flip top of Reach in cooler on cook line. Operator used same tongs to grab raw chicken and then raw beef.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in flip top of Reach in cooler raw beef (56F - Cold Holding). Beef was stocked above the fill line. Operator removed excess and placed into bottom of cooler. Corrective Action Taken

Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Operator used same tongs to grab raw chicken and raw beef. SEE STOP SALE.

Basic - Time/temperature control for safety food thawed in an improper manner. On sheet pan over triple sink in kitchen. Raw beef thawing at room temperature.

High Priority - 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. Per operators written time plan, each item is to be marked with time stamp, operator is currently using one sticky note for all items, operator corrected while inspector was on site. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler and reach in freezer in need of cleans.

Basic - Bowl or other container with no handle used to dispense food. Bulk in rice bowl without handle used as scoop.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on make shift food prep table in dining room.

Basic - Employee preparing food in customer section of dining area. Table set up in dining room to prepare ground meat filled dumplings , corrected. 3 very large bowls oand bulk pork, beef and chicken on floor, corrected Unwashed mushrooms stored over prepped and ready to eat vegetables in walk in cooler, corrected Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Walls, floors and ceiling areas in food prep and dish washing areas in need of cleaning.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving liners in walk in cooler in need of cleaning. Bottom shelves of food prep tables soiled. Handles to reach in cooler units heavily soiled.