NO 1 CHINESE RESTAURANT

Intermediate - Non-pitting surface rust on food-contact equipment. Two chest freezers at back of kitchen. Repeat Violation

Basic - Equipment in poor repair. Gaskets on reach-in coolers and chest freezer throughout. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor on left side of kitchen soiled with food debris. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles several spots throughout kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Lids of cornstarch, flour and rice bulk containers, interior of all reach-in coolers and exterior of chest freezer near storage room soiled with food debris. -Shelves throughout kitchen. Repeat Violation Repeat Violation

Basic - Open dumpster lid. Corrected On-Site

Basic - Stored food not covered. -Chicken, pork, egg rolls not covered in glass reach-in cooler at kitchen entrance. -Wontons in chest freezers. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed during inspection. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Two chest freezers at back of kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All food prepared on site without date marking.

Basic - Equipment in poor repair. Gaskets on reach-in coolers on cooks line.

Basic - Floor soiled/has accumulation of debris. Floor on left side of kitchen soiled with food debris. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles several spots throughout kitchen.

Basic - Food stored on floor. Buckets of sauce stored on floor in walk-in cooler. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids of cornstarch, flour and rice bulk containers, interior of all reach-in coolers and exterior of chest freezer near storage room soiled with food debris.

Basic - Stored food not covered. Chicken, pork, egg rolls not covered in glass reach-in cooler at kitchen entrance. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. At handwashing sink at kitchen entrance. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over bamboo shoots at reach in cooler on cooks line Frozen pork belly stored over wontons at reach in freezer next to triple sink Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (54F - Cold Holding)per operator they had it out for 30 minutes during lunch rush,advised operator to put in freezer for temperature recovery pooled eggs (49F - Cold Holding)operator discarded due to not knowing how long it was in reach in cooler

Intermediate - Spray bottle containing toxic substance not labeled. At triple sink

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored with sodas at glass reach in fridge Employee food stored at walk in cooler

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaged in food prep with not hat or hair restraint Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor under wok station

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezers throughout facility Repeat Violation

Basic - In-use tongs stored on equipment wok handle in between uses. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line Bottom shelf under hot wells

Basic - Stored food not covered. Chicken,pork and egg rolls with no lid at glass reach in cooler at cooks line Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. At hand washing sink at cooks line by entry and triple sink

Basic - Working containers of food removed from original container not identified by common name. Flour and cornstarch in white containers with no labels Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by mop sink Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employees pouring soda at hand washing sink drain

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in chest freezer at storage area

Basic - In-use tongs stored on equipment door handle between uses. In use tongs stored on metal arm of wok station

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with flour Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above triple sink where bus tubs are stored

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open can of soda and drink stored in glass reach in cooler at front counter Corrected On-Site

Basic - Stored food not covered. Chicken,pork and wings have no lids at glass reach in cooler Chicken,rice,carrots in walk in cooler have no lids

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken in sink thawing.Operator turned on water Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Cornstarch and flour at dry storage area not labeled Corrected On-Site

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

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 beef stored on top of raw shrimp at the reach-in freezer.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Through kitchen equipment.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Through establishment.

Basic - Floor soiled/has accumulation of debris. Throughout establishment .

Basic - Floor tiles missing and/or in disrepair. From of walk-in cooler . Repeat Violation

Basic - Food stored on floor. Sauce stored on floor at the walk-in cooler .

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket at the reach-in freezer.

Basic - Light not functioning. The hoods .

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryer and mop sink . Repeat Violation

Basic - Objectionable odors in bathroom or other areas of the establishment. At the kitchen area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Through kitchen equipment.

Basic - Time/temperature control for safety food thawed in an improper manner. Pork and chicken raw left on the 3 compartment sink no running water but still at the temperature of 41 f .

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. The reach-in freezer all of them rusted . Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200+++++ Second checked was 100ppm Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment needs chlorine test kit Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with alcohol without label, operator placed label. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over 3 compartment sink

Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door opening at the bottom of the door

Basic - Floor tiles missing and/or in disrepair. In front of the walk in cooler Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters are soiled with grease -bottom shelf of prep tables -reach in cooler gaskets Repeat Violation

Basic - Walk in cooler shelves have accumulation of soil residues.

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

Basic - Working containers of food removed from original container not identified by common name. Observed containers with salt and sugar without label. Operator labeled. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Beef paste

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Basic - Floor soiled/has accumulation of debris. - walk-in cooler

Basic - Floor tiles missing and/or in disrepair. Front of walk-in cooler Repeat Violation

Basic - Ice buildup in reach-in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - all prep tables shelves - exterior of food containers - hood filters Repeat Violation

Basic - Old food stuck to clean dishware/utensils. Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

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

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. -observed unsuitable chlorine for none food contact.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed ambient thermometer reading inaccurate temperature reach in in front hot line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board

Intermediate - Handwash sink used for purposes other than handwashing. Stored Stove burner and Sponges in hand wash sink next to 3 bay sink

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Spray bottle containing toxic substance not labeled. Bleach by the dishwasher area Bleach and water but the front hand-sink Bottle with alcohol front counter Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over dishwasher sink.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Repeat Violation

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

Basic - Equipment in poor repair. - white freezer lid - walk-in cooler gaskets torn

Basic - Floor soiled/has accumulation of debris. - under equipment and tables - dry storage area. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Walk-in cooler step Floor tiles cracked Repeat Violation

Basic - Ice buildup in all reach-in freezer.

Basic - Light not functioning. Hood lightbulb

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - prep tables shelves all - reach in cooler gaskets walk in cooler - hood dripping with grease - pots rice cookers - food containers like cornstarch and rice - exterior of coolers, microwaves Repeat Violation

Basic - Old food stuck to clean dishware/utensils. Dishwasher area on stainless steel containers and white buckets.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler from cook line

Basic - Screen in door torn/in poor repair. Back door screen door gap in the bottom and top.

Basic - Stored food not covered. Inside reach in freezer, uncovered trays of dumplings.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - pork 90F held at room temperature less than 4 hours,operator placed item into cooler Corrective Action Taken Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee eating while preparing food.

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

Basic - Floor soiled/has accumulation of debris. - under wok

Basic - Floor tiles missing and/or in disrepair. - next to exit door

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - reach in cooler gasket soiled

Basic - Time/temperature control for safety food thawed in an improper manner. - krab sticks thawing at room temperature - operator placed items into walk in cooler Corrected On-Site

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

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 pork over French fries in white reach in freezer Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shredded pork 49°f over 4 hours

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. - shredded pork 49°f over 4 hours

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - chicken thighs over 24 hours Repeat Violation

Basic - Equipment in poor repair. - reach in cooler gasket Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. - chicken stored on floor in walk in cooler Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site