FIRST TASTE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings stored over egg rolls in reach in cooler. Operator corrected shelves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 45F on prep table. Operator moved sprouts to reach in cooler. Corrected On-Site

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

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

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Broken ceiling tile above walk in cooler area

Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door at back exit of kitchen

Basic - Food stored on floor. Sauce bucket in walk in cooler. Operator moved to shelf. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee soda bottle in reach in cooler at cook line. Operator removed. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Several sheet pans containing cooked chicken lined with takeout menus in back of kitchen.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Frozen pork stored inside grocery bag in pan on counter in kitchen. Manager removed pork from grocery bag during this inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan containing raw chicken stored on shelf above pans containing fully-cooked chicken inside reach-in cooler at front counter. Manager removed raw chicken from cooler during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pan containing raw frozen chicken stored on shelf directly above pan containing raw frozen beef inside reach-in freezer near cookline. Employee moved chicken to below beef during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (76F - Cold Holding). Pan containing cut cabbage sitting at room temperature on counter at cookline. Employee stated the cut cabbage was placed on the counter approximately 30 minutes prior and added ice to cabbage to rapidly cool it to 41. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing multi surface cleaner stored directly beside bottles and cans of soda below front counter. Manager removed spray bottle from shelf during this inspection. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Absorbent and porous acoustic ceiling tiles in-use throughout kitchen. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan containing raw chicken stored directly above pan containing fully-cooked chicken inside reach-in cooler at front counter. Manager removed raw chicken from cooler during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in kitchen at cookline: cut cabbage (58F - Cold Holding). The cabbage is shredded in a pan at the cookline. Manager stated the cabbage has been on the counter for approximately one hour and was held on temperature. Inspector had employee place pan of cut cabbage into the cooler to cool to 41F. Corrective Action Taken Repeat Violation Admin Complaint

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. Chicken at cookline missing time mark. Manager stated the chicken was being held 12pm-4pm and added proper time mark during this inspection. Corrected On-Site Repeat Violation Admin Complaint

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Absorbent and porous acoustic ceiling tiles in-use throughout kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several employee drink cups stored in prep table directly beside in-use cutting board near cookline. Manager removed all drink cups from table during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Filters above cookline dripping with grease. 2. Back-side of handle on reach-in cooler at front counter heavily soiled with grease. 3. Gaskets on reach-in freezer in back of kitchen soiled with grease and/or food debris. 4. Underside of handle on reach-in freezer in back of kitchen soiled with food debris.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles (47F - Cold Holding) over fill line in reach in cooler. Discussed with operator who moved noodles to inside reach in cooler cabinet. Corrective Action Taken

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. Chicken, egg rolls and garlic in oil. Operator states items were placed on time at 3pm and time marked. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over wontons/spring rolls in reach in freezer

Basic - Ceiling soiled with accumulated food debris, grease in kitchen area. Floors soiled under equipment in cook line area

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food at cook line

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Refrigerator at front counter. Operator installed thermometer in reach in cooler. Corrected On-Site

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

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. Operator is using bleach that is not approved for food contact surfaces. Operator went to store and purchased approved chlorine sanitizer. Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed form to operator Corrective Action Taken

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. Emailed form to operator Corrective Action Taken

Basic - Equipment in poor repair. Scratches on interior of rice warmers

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between prep table and reach in cooler in cook line area

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Mushrooms stored over egg rolls in walk in cooler

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. Establishment is using bleach that does not have instructions for food contact surfaces. Operator states they will purchase new bleach.

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. Fried chicken and egg rolls next to deep fryer. Operator time marked for 11am. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Textured ceiling tiles in kitchen area

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler by front counter

Basic - Nonfood-contact surface soiled with grease, food debris. Walk in cooler shelves

Basic - Bowl or other container with no handle used to dispense food. Operator removed bowls from bulk storage. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor.cooking oil stored on the floor no cooks line. Operator moved oil from floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of the cooks line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1:40pm garlic and oil (85°F - Cold Holding) operator moved garlic and oil to reach in freezer to cool off; general chicken (85°F - Cold Holding); was moved to walk-in cooler for quick cool down. 2:20pm garlic and oil (65°F - Cold Holding) general chicken (50°F - Cold Holding); Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Pan sitting in hand sink. Operated moved pan Corrected On-Site