A-1 RESTAURANT

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Reach-in Cooler; Raw chicken and raw beef stored above cooked noodles and tomato sauce Advised operator who fixed 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. Reach-in Freezer; Raw portioned chicken stored above raw beef and raw squid. Operator fixed Corrected On-Site Repeat Violation Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Reach-in Cooler; Raw Shell eggs (54F - Cold Holding) Per operator held in cooler for less than two hours Operator moved to quick chill Corrective Action Taken

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Repeat Violation Warning - From follow-up inspection 2024-10-26: Time Extended

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over rice cooker.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top cooler doors, lids, wire rack shelf's. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Back door Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Corn starch container not labeled. Manager labeled. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink. Explained and he washed hands in hand sink. 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. Emailed one

Basic - Cardboard used to line nonfood-contact shelves. Cardboard used as liner onion shelf next to reach in freezer across from dishwasher

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top cooler lid

Basic - Outer openings not protected with self-closing doors. Back door by dishwasher

Basic - Time/temperature control for safety food thawed in an improper manner. Raw frozen chicken thawing at room temperature on shelf next to reach in freezer. Chicken still frozen solid. As per manager just removed from freezer less than 15 minutes ago. Explained and manager moved bag to reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit..cooked chicken with cabbage 51° in low boy reach in cooler next to whit tall reach in freezer , rice 53° , noodles 51° in glass door reach in cooler across from white tall reach in freezer at kitchen, food being held more than 4 hours . stop sale issue . Employee discarded food Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce...raw pork above vegetables at glass door reach in cooler. Operator moved. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit..cooked chicken with cabbage 51° in low boy reach in cooler next to whit tall reach in freezer , rice 53° , noodles 51° in glass door reach in cooler across from white tall reach in freezer at kitchen, food being held more than 4 hours

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...sauce , rice , chicken any cooked or prepared food not date marked at reach in cooler.

Intermediate - Spray bottle containing toxic substance not labeled...table cleaner spray bottle. Labeled at time of inspection Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance...man bathroom.

Basic - Employee eating in a food preparation or other restricted area...eating ice cream at cook line.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Raw pork in reach in cooler , operator stated that it is for personal cooked . Operator moved food. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner.....broken counter front of handwashing sink at server station. Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen, server station . Operator provided Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance....men , women bathroom. Operator closed Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner....broken counter front of the handwashing at server station.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues....all coolers in the kitchen.

Basic - Stored food not covered....noodles, vegetables, sauce at reach in cooler

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 0ppm, advised to use three compartment sink Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line: white rice (80); bean sprouts (72) per cook had it out for less than 30 min. Advised to move back in cooler. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed fish being thaw in hand sink. Cook removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water of 78°F. Utensils were removed and moved to three compartment sink. Corrected On-Site

Basic - Reach-in cooler interior/shelves, gaskets and outside handles of cooler have accumulation of soil residues. Hood system soiled Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water in hand sink. Cook removed to three compartment sink and turn on water. Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 0ppm advised to use three compartment sink until repaid.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: white rice (92°F) per cook was placed on table for order. Advised to keep in reach in cooler or use time as a public health control. Cook put back in reach in cooler. Corrective Action Taken

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