NEW CHINA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on time plan stored over make table with cooked proteins. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding broken and missing under woks, exposing hole in wall bottom. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shelf above make table has fasteners and duct tape on it. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Male on cook line no hat. He put it on after inspector arrived. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean bins wet nesting. Corrected On-Site

Basic - Equipment in poor repair. Small chest freezer has torn gasket. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on shelf at knee level near woks. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small two door stainless reach in cooler gaskets soiled with mold like substance. Vent hood covers soiled with grease. Make table gaskets soiled with mold like substance. Walk in cooler gaskets soiled with mold like substance. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Screen door held open with rope. Removed rope did not fully close. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Serving containers and lids not inverted above small stainless reach in cooler. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in back of kitchen not stored to dry by inverting or hanging.

High Priority - Container of medicine improperly stored. Medical supplied including medicine stored over make table in back of kitchen soiled. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in back has dirty utensils in it. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowls being used to scoop salt. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Various ceiling tiles broken.

Basic - Cove molding at floor/wall juncture broken/missing. Molding missing near hand wash sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored above make table. Corrected On-Site

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

Basic - Equipment in poor repair. Small chest freezer has torn gasket. Large upright freezer front of kitchen has torn gasket.

Basic - Floor soiled/has accumulation of debris. Floors behind bbq oven soiled with old food debris.

Basic - Floor-mounted equipment that is not easily movable is not sealed to the floor and has legs that provide less than a 6-inch clearance between the floor and equipment. Rice and other food stored on shelf approximately 2" off floor.

Basic - In-use tongs stored on equipment door handle between uses. Three pair of tongs on shelf at knee level. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Gasket on front reach in freezer soiled. Gasket on front reach in cooler soiled. Gaskets on chest freezer soiled. Gasket on upright freezer back of kitchen soiled. Both small chest freezer have soiled gaskets. Walk in cooler gasket soiled. Repeat Violation

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Door held slightly open with rope.

Basic - Single-service articles not stored inverted or protected from contamination. Single service trays at front of kitchen not inverted. Corrected On-Site

Basic - Stored food not covered. Corn flower uncovered, bin lid broken. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Three rags on prep station. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F - Cold Holding)raw beef sitting out in bucket no being worked with. Operator placed back into walk in until ready to prep beef. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink next to triple sink. Operator placed napkins by sink until paper towels come in. 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. Pork in walk in cooler has old date mark, operator forgot to put new date mark on product prepared yesterday.

Basic - Bowl or other container with no handle used to dispense food. Bowls in flour and corn starch.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavily soiled with grease. Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavily soiled with grease

Basic - Wet mop not stored in a manner to allow the mop to dry. Owner hung mop Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken feet over pork Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In several containers bowels removed Repeat Violation

Basic - Clean utensils stored between equipment. Knives stored between equipment.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food on shelves with consumer food in walking cooler and deep freezer Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on coolers Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dirty wall by dry rice storage

Basic - Wet mop not stored in a manner to allow the mop to dry. Mops stored in mop buckets

Portable fire extinguisher gauge in red zone. For reporting purposes only. Recharge, extinguisher by back door

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above walk in cooler

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

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

Basic - Equipment in poor repair. Gaskets upright freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Top of fryer food debris and grease Repeat Violation

Basic - Stored food not covered. Cooked pork upright freezer Corrected On-Site

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

High Priority - Dented/rusted cans present. See stop sale. 1 can of Bamboo shoots pinched/ dented

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready to eat noodles cookline unit Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wontons (67F - Cold Holding), operator states using time for item, operator added to time plan paper and added time mark Corrected On-Site

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. See stop sale. Eggs documented on time plan but no time mark, operator added time mark to eggs Wontons stored at room temperature, operator states keeping them on time, added time mark and to existing time plan Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler at beginning of cookline, no dates on prepped items Repeat Violation

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table Repeat Violation

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in cooler black like substance Hood filters accumulated grease Repeat Violation

Basic - Single-service articles improperly stored. To go cups and Togo food containers stored on floor Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted or protected Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cookline unit Repeat Violation

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. Repackaged chicken over beef Corrected On-Site

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. Operator forgot to put time on egg rolls and general chicken 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. Cooked general chicken operator forgot to date. Walk in cooler Corrected On-Site

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Powdered cement and tile glue stored near food Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Front lobby and dishwasher area

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on drying rack

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table and small 2 door reach in cooler Single door reach in freezer Hood filters Repeat Suggested if can't clean gasket may plan on replacing them

Basic - Old labels stuck to food containers after cleaning. Containers over triple sink

Basic - Stored food not covered. Beef teriyaki walk in cooler Corrected On-Site

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

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

High Priority - Container of medicine improperly stored. Aleve on shelf over cooked egg rolls, and chicken. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed partial tray of shell eggs on shelf over prep table. Ambient air temperature 83f, placed on shelf 1 hour prior, suggested adding to Time as a Public health control. Added to time plan, any remaining must be discarded by 4 hours. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Foo young sauce 128, reheated to 138. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Can of spray paint stored with jugs of sauces on bottom shelf in kitchen area.

Intermediate - Handwash sink not accessible for employee use at all times. Gloves in hand wash sink. Corrected On-Site

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. When asked how to properly set up triple sink for manual washing, operator did not state proper order, she stated, wash, sanitize, rinse.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked diced pork, pulled from freezer, operator states it was pulled from freezer yesterday and forgot to date it, previous product date still marked on shelf. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup in use for cooked fried rice and cooked white rice. Bowl in dry rice. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Several in kitchen and back sink area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup on table with celery being cut. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook did not have hair restraint. Repeat Violation

Basic - Floors not maintained smooth and durable. Broken tiles.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have excessive build up. Repeat Violation

Basic - Outer openings not protected with self-closing doors.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill and empty gas can stored on shelf over bottled sauces. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Bag of chicken in container on sink ledge, shrimp in standing water. Products were mostly frozen. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over cooked pork, won tons, etc. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Containers of flour and sugar not labeled. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler: raw chicken over raw pork, raw beef over ready to eat shrimp, Raw chicken over raw beef. Reviewed and sent diagram of raw and ready to eat.

Intermediate - Handwash sink not accessible for employee use at all times. Kitchen. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has part of plan but missing one page.

Basic - Bowl or other container with no handle used to dispense food. Bulk containers: flour, sugar, salt, msg etc.

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled Interior of duck oven heavily soiled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Exhaust type fan in restroom heavily soiled.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female counter female employee frying and packaging at front counter.

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

Basic - Floor soiled/has accumulation of debris. Floor under cooking equipment heavily soiled. Floor throughout kitchen and dining area heavily soiled.

Basic - Floors not maintained smooth and durable. Throughout kitchen.

Basic - Food stored in a location that is exposed to splash/dust. Rear door open and leaves and other debris blowing into facility.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear screen door open with leaves and debris blowing into kitchen. Observed leaves rolling around near back door.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken wings thawing in ambient air.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall adjacent to cookline heavily soiled. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked chicken Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Buckets blocking access to hand sink Corrected On-Site

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

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

Basic - Food stored on floor. Chicken and beef in buckets on floor Flour on floor Onions on floor

Basic - Interior of oven accumulated black debris/ grease

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in front reach in cooler Hood filters build up of grease Steamer in back covered in grease and food debris on exterior of equipment

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored. Stored on floor in front of store Togo containers

Basic - Slow draining at hand wash sink

Basic - Stored food not covered. Pork, egg rolls, and Rangoon in reach in Standing freezer- spring rolls, chicken nuggets Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cookline wall soiled with grease

Basic - Working containers of food removed from original container not identified by common name. Unlabeled soy sauce Corrected On-Site