EMPIRE CHINESE RESTAURANT

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef and raw pork in reach in freezer.

High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner and coil cleaner stored over fry oil in store room. Chemicals removed from area during inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Fan on top of hand wash sink in dish pit.

Basic - Bathroom located inside establishment not enclosed with self-closing doors.

Basic - Buildup of food debris/soil residue on equipment door handles. Build up of grease/residue behind walk-in cooler door handles

Basic - Food stored on floor. Jugs of oil on floor in store room. Oil moved to shelf during inspection. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Plastic forks in customer self service area not inverted. Manager inverted forks during inspection. Corrected On-Site

Basic - Stored food not covered. Chicken wings in walk-in cooler not covered. Operator covered items during inspection. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop head curled up in top of mop.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky tape hanging over opened bags of rice. Operator removed tape during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy grease accumulation on hood vents.

Basic - Stored food not covered. Observed cooked chicken, broccoli and cabbage uncovered inside walk in cooler. Operator covered food during time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bourbon chicken 47F and cooked pork 46F in reach in cooler at cook line at 3:00. Per manager food items were held on counter during lunch rush at approximately 1:30-2:30. Manager kept food items in cooler. New temperatures at 3:30: bourbon chicken 46F and cooked pork 45F.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed fried chicken and egg rolls time marked 2:00-6:00. Manager filled out Time as a Public Health Control Form during inspection. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing in standing water at prep area.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed food service license expired 06-01-24. Operator renewed license during inspection. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach next to standing freezer at dish area. Operator discarded roach during inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan available for egg rolls and chicken wings held on time. Provided operator with a physical Time as a Public Health Control Form.

Basic - Dead roaches on premises. Observed three dead roaches in standing freezer at dish area. Operator cleaned and sanitized area during inspection. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed exterior back door in kitchen area open and screen door has multiple gaps open to the outside.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed food can and cardboard boxes used as containers for sugar and egg rolls. Observed manager remove food from containers.

Basic - Plumbing system improperly installed or repaired. Observed no hot water turned on at handwash sink in kitchen. Observed manager turn on hot water. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed cardboard boxes used to store chicken in walk-in cooler and egg rolls in reach in freezer. Observed manager replace containers with food grade containers. Corrected On-Site

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. Observed raw chicken over raw shrimp in reach in freezer.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live small flying insects in kitchen.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed flies touch cut lettuce in kitchen. Observed manager discard contaminated lettuce. See stop sale. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in kitchen. Observed manager turn on hot water at handwash sink. Corrected On-Site