HOP BO CHINESE FOOD

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over sauce at the walk-in cooler . Operator switch it . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (69F - Cold Holding); steamed broccoli (69F - Cold Holding)left out at the cook line . Operator stated it's been out for less than 2.5 hours and moved it back to the cooler to cool down Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing degreaser no label . Operator label it . Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. To go soup containers used as scoop at the rice . Operator discarded it . Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Make table kitchen area . Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored next to customer food at the walk-in cooler.

Basic - Equipment in poor repair. Gasket torn bottom table facing the grill .

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door back of the house .

Basic - Food stored on floor. Fryer oil and buckets of meat stored on floor . Operator moved it to the shelf. Corrected On-Site Repeat Violation

Basic - Reuse of single-service or single-use articles. Operator cut vinegar bottle and used it as scoop at the rice . Operator discarded it . Corrected On-Site Repeat Violation

Basic - Stored food not covered. Food stored not covered at the reach-in white freezer(crab Rangoon-beef steak -imitation crab stx ). Operator covered it . Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored over make table cutting board . Operator moved it to sanitary buckets . Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor under 3 compartment sink . Operator moved it the shelf . Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored above of French fries at the walk-in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat Raw shrimp stored above of clean cut carrots at the walk-in cooler . 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. Raw Chicken stored above of raw pork at the walk-in freezer.

Basic - Cutting board has cut marks and is no longer cleanable. Make table .

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

Basic - Food stored on floor. Fryer oil stored on floor at the kitchen. Buckets of Chicken wings stored on floor at the walk-in freezer. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer. Repeat Violation

Basic - Reuse of single-service or single-use articles. Operator reused shell eggs boxes as liner .multiple places . Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed operator thawed chicken at standing water at the 3 compartment sink . Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. Corn starch,four no label . Corrected On-Site Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come from outside then start washing dishes without washing hand or change his gloves . Operator spoke to him and he washed his hand . Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored on top of cooked chicken at the bottom of make table. Raw chicken stored on top of soy sauce at the walk-in cooler .

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored on top of raw beef at the bottom of the make table . Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef left out for one hour (51F - Cold Holding); Turkey beef at standing water (66F - Cold Holding) Operator stated that only out for one hour and he moved it back to the cooler to cool down . Corrective Action Taken

Basic - Food stored on floor. Buckets of food stored on floor at the walk-in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 124 f. Operation change the water to 155f Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and walk-in freezer shelves . Repeat Violation

Basic - Reuse of single-service or single-use articles. Observed reuse eggs boxes stored food on top of it . Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef stored on standing water room temperature .

Basic - Working containers of food removed from original container not identified by common name. Sugar no label .

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee answering phone taking an order then put gloves in to cook food .

High Priority - Nonfood-grade bags used in direct contact with food. Welcome bag used to stored food At the walk-in freezer .

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored on top of Raw Eggs at the walk-in cooler .

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. Only observed one employee signed. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork egg rolls cooked Monday no date mark. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. By the make table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys and cellphone stored top of make table .

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelets.

Basic - Food storage container/container lid cracked or broken At the reach-in freezer . Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelf .

Basic - Reuse of single-service or single-use articles. Reuse raw shell boxes to stored food top of it .

High Priority - Non-food grade paper/paper towel used as liner for food container.Black napkin use to line food in walk in cooler. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food.Non food grade container use for teriyaki sauce.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw beef stored over wonton wrappers in walk in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shrimp stored over cooked pork in walk in cooler. 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. Raw chicken stored over raw shrimp in walk in freezer. Corrected On-Site

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.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken made on Sunday with no date marked, ribs cooked on Monday with no date marked, cooked chopped pork made on Monday with no date marked

Basic - Cracked, broken or missing grease trap lid.Cracked lid on container kept on freezer with cheese.

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking eggs and finish the meal then start the next meal without washing hand . Operator coach him . Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored in top of cooked chicken at walk-in freezer. Observed raw pork stored in top of dumpling at the walk-in freezer.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken wings stored in top of shell eggs at the walk-in cooler .

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200++++++ ppm second one 100ppm . Corrected On-Site

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. Provided to operator.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Storage area.

Basic - Cutting board has cut marks and is no longer cleanable. Make table #1.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed milk and some employees food at the walk-in cooler not identified as employees food .

Basic - Food not stored at least 6 inches off of the floor. Frying oil stored at the floor . Corrected On-Site

Basic - Food stored on floor. Pork ribs stored at the floors at the walk-in freezer. Cooked chicken contains stored at the floor at the reac-in freezer.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Top of make table. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Salt -flour no label . Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Using menu. Manager removed menu and replaced with food grade. Corrected On-Site

Intermediate - No soap provided at handwash sink. Dish area. Manager added soap. 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. Chicken, shrimp and other items in walk-in cooler.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Oil, manager put on the table. 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 and peanuts manager move to desk. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135, degrees Fahrenheit. 91 and 101- second temp 140F and 135F. Corrected On-Site

Basic - Water leaking from handle. Hand sink in dish area.

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

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

Basic - Employee with no hair restraint while engaging in food preparation. Staff prep without hat . Add hat Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food.- large bucket rice in

High Priority - Raw animal food stored in top portion of make table behind ready-to-eat food. Employee moved Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.- manager moved 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 and the time removed from temperature control cannot be determined. Employee marked. Corrected On-Site

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large pan, employee inverted Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public.- employee moved Corrected On-Site

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

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses.employee put in sanitizer Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name.- cornstarch and flour containers

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands./ Observed sink at 90°. Manger adjusted tank. Water 103° Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./ Observed raw chicken over celery in walk-in cooler. Manager moved chicken. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./ Observed on cutting board attached to prep table. Manager took to soak and clean Corrective Action Taken Corrective Action Taken

Basic - Exterior door has a gap at the threshold that opens to the outside./ Observed on back entrance door.

Basic - Wet wiping cloth used for raw animal food stored in the same sanitizing solution as cloths used for other purposes./ Observed on cutting board. Manager returned towels to solution. Corrected On-Site