NEW GARDEN

Intermediate - Handwash sink used for purposes other than handwashing. Storing water hose.

Basic - Stored food not covered. Multiple items in walkin cooler.

High Priority - Container of medicine improperly stored. Scope mouthwash on shelf above cook line.

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

Basic - Stored food not covered. Egg rolls and cut cabbage in walk-in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lids and containers for flour and starch.

Intermediate - Handwash sink not accessible for employee use at all times. Items stored in sink on line.

Intermediate - No soap provided at handwash sink. Sink on line.

Basic - Food stored on floor. Bag of onions.

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

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1 rice steamer. 2 rice scoop. 3 prep table. 4 large rice bowl.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone in box with fortune cookies.

Basic - Stored food not covered. Pans of meat in upright freezer, egg rolls in walk-in cooler.

Basic - Stored food not covered. Multiple items in walk-in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. In standing water.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in bowl at 97°, less than 4 hours per operator, put in heated unit. Corrective Action Taken

Intermediate - Handwash sink soiled. Heavy buildup entire sink.

Intermediate - No soap provided at handwash sink.

Basic - Accumulation of debris inside triple sink. Mold like substance inside sinks.

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food. Ladle handle submerged in 5 gallon bucket of brown sauce.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on old egg flat. Operator removed. Corrected On-Site

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Rice cookers soiled inside and out.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Counter tops and shelves soiled throughout kitchen.

Basic - Floor soiled/has accumulation of debris. Under equipment on line, and in walk-in cooler. Repeat Violation

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

High Priority - Raw animal food stored over or with unwashed produce. Chicken over case of peppers. Repeat Violation

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. Less than 4 hours per operator. Marked during inspection. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food prep cooler on line.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by pump spray bottle.

Intermediate - Spray bottle containing toxic substance not labeled. Pump spray bottle.

Basic - Floor soiled/has accumulation of debris. On line and under hand sink.

Basic - Stored food not covered. Multiple items in walk-in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Room temperature.

High Priority - Raw animal food stored over or with unwashed produce. Chicken over cabbage, in walk in cooler.

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. Egg rolls, time marked during inspection, out less than 4 hours per operator. Corrected On-Site

Basic - Food stored on floor. Bucket of soy sauce in walk in cooler.

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

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

Basic - Stored food not covered. Various items in walk in cooler.

Basic - Buildup of food debris/soil residue on equipment. 1st hand sink on line.

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

Basic - Reach-in cooler interior has accumulation of soil residues.