CHOPSTICK HOUSE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked noodle stored above other products in top of make table over night at 50f cold holding. Operator discarded approximately 1/3 lbs. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Old can of oyster sauce used to scoop rice out of container.

Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Lights above woks not working.

Basic - Floor soiled/has accumulation of debris. Floor under fryers soiled with grease.

Basic - Food stored on floor. Cooking oil stored on floor.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on rack by woks at knee level. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. White upright reach in freezer gaskets soiled with food debris. Vent hood covers soiled with grease. Area between fryer and woks soiled with food debris. Chest freezer in back has mold like substance on gasket. Repeat Violation Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Small two door reach in cooler bottom shelf and corrugated shelf soiled with food debris.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on floor. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Broken make table in back of kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Stainless steel wall near hand wash sink and triple sink soiled with food debris.

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Bathroom hand wash sink has no hot water. - From follow-up inspection 2025-10-22: Sink hot water is working but leaking by. Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make table front of store by wok line not cold, average of 60f. Gaskets on doors of reach in cooler section are torn. - From follow-up inspection 2025-10-22: Make table taken out of service for Time Temp Control foods. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers for both make tables soiled. Gaskets on both reach in freezers soiled. Shelves under rice cookers soiled with food debris. Wok area near deep fat fryers soiled with old rice. Hood filter covers solid with grease. Repeat Violation - From follow-up inspection 2025-10-22: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored above liquid margarine in flip top prep cooler Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Under cooked rice units have build up of old rice. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, 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. All cooked food in walk in is not dated.

Intermediate - Spray bottle containing toxic substance not labeled. Oven and grill cleaner spray bottle not labeled Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink and cell phone on prep table where cooks are prepping chicken Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee chopping raw chicken no hair restraints Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back screen door has gap underneath Repeat Violation

Basic - Floor soiled/has accumulation of debris. Walk in freezer floor is soiled. Heavy grease build up u deer fryers and cook line

Basic - Food stored on floor. Raw chicken in pan on walk in cooler floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line cooler. Interior shelves have build up and interior has build up

Basic - Stored food not covered. Rack of cooked food in walk in freezer not covered.

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. 101 bleach

High Priority - Nonfood-grade bags used in direct contact with food. Plastic bags used for raw and cooked meats in freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat over ready to eat sauces in walk in cooler Chicken over beef in walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp 58 F thawing; raw shell eggs 70F at room temperature since 9:30 recommended to place in cooler to rapid chill. Corrective Action Taken

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in walk in cooler starts at 50F when it should start at 0F

Intermediate - Spray bottle containing toxic substance not labeled.on sink. Bottle labeled Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In chest freezer several items mixed in with restaurant food. Items all separated Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. All employees without hair restraint Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Heavily should under all kitchen equipment

Basic - Food stored on floor. Oil under wok Food on floor in freezer

Basic - In-use tongs stored on stove bar below waist level Tongs moved Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter solid with grease Reach in cooler gaskets

Basic - Stored food not covered. Beef in walk in freezer and chicken in walk in cooler food items moved off floor

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef and raw shrimp thawing in standing water

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg roll, sweet and sour chicken and general tso chicken not date marked in 2 door cooler in front. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets and soiled aprons hanging on food storage shelfCorrected On-Site Corrected On-Site

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door in back of restaurant has gap at bottom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on rolltop cooler are soiled with food debris. Interior of rolltop cooler soiledcwithnspilled sweet and sour sauce and other food debris. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Tea in one cooler and watermelon drink in another cooler with food for restaurant. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put gloves with no hand wash and the began food prep, educated employee on washing hands before placing gloves on to work

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over wontons in walk in freezer Raw chicken over raw beef walk in freezer Raw chicken over ready to eat sauce Raw shelled eggs over ready to eat chicken back line flip top Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. No dates for cooked chicken, egg rolls, or cooked pork front counter reach in No dates for any prepped or cooked items in walk in cooler Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. bean sprouts (78F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (78F - Cold Holding), found in cookline unit, operator discarded

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with pink liquid, operator added label Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup no handle in soy sauce Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Far back line flip top, opened water bottle in cooler Corrected On-Site

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

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. WD 40 stored under prep table with food products Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 400 ppm. Corrected to 200 ppm quaternary Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp and chicken walk in cooler Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop rice Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Repeat Violation

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets sandwich cooler Top reach in freezer Gaskets sandwich cooler #2 Corrected On-Site

Basic - Stored food not covered. Ribs and beef. Walk in freezer Corrected On-Site

High Priority - 1 Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Corrected On-Site

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Informed person in charge.

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice hot holding 127F recommended to reheat to 165F rechecked 185F

Intermediate - Employee applied hand antiseptic in place of washing hands as required. Corrected On-Site

Intermediate - Employee washed hands in a 3 bay sink.

Intermediate - Spray bottle containing toxic substance not labeled. On 3 bay sink Corrected On-Site

Basic - Bathroom door left open.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Employee beverage containers on shelf above cook line cooler and on prep table. Corrected On-Site Repeat Violation

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

Basic - Heavy buildup of food debris/soil residue on equipment door handles.

Basic - Reuse of single-service or single-use articles. Metal cans reused for food. Corrected On-Site

Basic - Sauce stored on floor in the kitchen. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Cook line cooler.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came in from a doctors appointment and went directly to work station where he began slicing steak. Educated employee on washing hands, made him rewash to have him turn off water with paper towel Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wontons hot holding at 102° advised reheat to 165 or hotter.

Intermediate - Handwash sink not accessible for employee use at all times. Mixing bowl for rice on a garbage can in front of the only sink.

Basic - Bowl or other container with no handle used to dispense food. Seafood spice with plastic bowl used as scoop. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.

Basic - Cardboard used to line food-contact shelves. Shelf at scale area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two bottled waters and 1 monster on prep table.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor soiled/has accumulation of debris. Floor heavily soiled throughout. Walk-in cooler as well as kitchen floor. Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

Basic - Stored food not covered. Employee prepping raw steak, left for a doctor appointment, left raw foods out in ambient air, came back 1/2 hour later. Steak was frozen and maintained temp but remained on prep table with no protection.

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled degreaser - From follow-up inspection 2021-12-20: Time Extended

Basic - - From initial inspection : Basic - 1)Floor and wall in WIC needs to be cleaned mold/black like substance covering 2) floor under hand sink is dirty - From follow-up inspection 2021-12-20: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Cup used for scooping in sweet in sour sauce and seasoning - From follow-up inspection 2021-12-20: Still observed a cup without handle in spices and soy sauce buckets Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. On line in kitchen - From follow-up inspection 2021-12-20: Time Extended

Basic - - From initial inspection : Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Lids under hand sink Corrected On-Site - From follow-up inspection 2021-12-20: Time Extended

Basic - - From initial inspection : Basic - Drill used as mixer not food grade Steal wool scrubbie used to clean woks - From follow-up inspection 2021-12-20: Still using steak wool scrub, educated on how we can't do that Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Bucket of sauce in floor Corrected On-Site - From follow-up inspection 2021-12-20: Chicken in walk in freezer stored on floor, operator corrected it on site Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters covered in grease Dirty mop sink - From follow-up inspection 2021-12-20: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Fish sauce, seafood spice, cooking sherry on line - From follow-up inspection 2021-12-20: Time Extended