EMERALD GARDEN

Basic - Cardboard used to line food-contact shelves. Old cardboard box used for storing cooked pork. Pork Properly stored during inspection. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl in rice.

High Priority - Non-food grade bag used to store food. Cooked foods in tee shirt bags.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken at 48°F Less than 4 hours per operator, Iced during inspection . 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 Not in operation at time of inspection mark. Marked during inspection. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk-in cooler shelf cover.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pack of cigarettes on service counter.

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. Marked during inspection. Corrected On-Site 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. Items time marked during inspection.

Intermediate - Handwash sink used for purposes other than handwashing. Storing pot , pot removed. Corrected On-Site

Basic - Stored food not covered. Items in walk-in cooler.

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

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishes washed no Sani step.

Basic - Food stored on floor. In walk-in cooler.

Basic - Stored food not covered. Items in walk-in cooler.

High Priority - Dented/rusted cans present. See stop sale. Dented can of water chest nuts.

High Priority - Nonfood-grade bags used in direct contact with food. Bag of beef in tee shirt bag, in reach-in freezer.

Basic - Bowl or other container with no handle used to dispense food. For cooked rice.

Basic - Food stored on floor. Pan of flour. Properly stored during inspection. Corrected On-Site

Basic - Food stored uncovered. Bag of rice in stockroom.

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

High Priority - Food placed in soiled container/equipment. Pre fried chicken in old cardboard box top. Properly stored during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In cooked rice.

Basic - Equipment and utensils not sanitized.

Basic - Standing water or very slow draining water in handwash sink.

High Priority - Shell eggs in use or stored with cracks or broken shells. One broken egg, voluntarily discarded by operator. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts at 50°, unknown time, voluntarily discarded by operator. 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. Eggs out since 12:00 per operator, discarded by operator. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl in rice, Removed during inspection. 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. Egg rolls.

Basic - Bowl or other container with no handle used to dispense food. For cooked rice.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Stored food not covered. Items in walk-in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over egg rolls. Properly stored during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken at 50° less than 4 hours per operator , put out for lunch, transfered to walk-in cooler. Corrective Action Taken Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Food stored on floor. Pan of chicken. Properly stored during inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken at 60°, egg rolls at 55°, less than 4 hours per operator, put in walk-in. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, dated during inspection. Corrected On-Site

Basic - Food stored on floor. Pan of egg rolls and chicken. Properly stored during inspection. Corrected On-Site