WAH YOAN CHINESE RESTAURANT

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - fried rice interior of hot holding container. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - noodles cooked prior day Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. - white cutting board on cooks line.

Basic - Exterior door has a gap at the threshold that opens to the outside - back door Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line

Basic - No copy of latest inspection report available. Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Nonfood-grade bags used in direct contact with food. - krab rangoon stored in retail bags in chest freezer. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. -Raw beef on a stick stored in chest freezer. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef stored over sweet n sour pork in chest freezer. 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 beef stored over pork in chest freezer Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - general chicken 53° , Under 4 hours, Operator place in freezer for quick cool. - new temp 41° - garlic in oil 81° Operator place in freezer for quick cool. -new temp 43° Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior of rice hot holding unit. - white cutting on make line.

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door Repeat Violation

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

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. - drink stored in reach in cooler on cooks line Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee put on gloves for food preparation, no hand wash

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -dishes not properly sanitized before being placed on drying rack

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored above raw beef in walk in cooler

Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink next to 3 compartment sink inaccessible due to storage of bin lids Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. -all reach in cooler door handles on cook line

Basic - Ceiling tile missing. -one missing ceiling tile above left side of hood system

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

Basic - Equipment and utensils not properly air-dried - wet nesting. -food pans above 3 compartment sink Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. -rear exit door

Basic - Floor tiles missing and/or in disrepair. -missing floor tile before hallway to rear exit door where red tile transitions to white tile

Basic - Food stored on floor. -box of oil stored on floor in front of hot holding unit Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Objectionable odors in bathroom or other areas of the establishment. -Hallway to rear exit door

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -ready to eat fried chicken stored with unwashed produce in walk in cooler

Exit door locked. For reporting purposes only. -rear exit door locked

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employees not washing hands as needed between tasks

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored along side shell egg

Basic - Ceiling tile missing. -above hood filter left side

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

Basic - Food stored on floor. -vegetable oil stored on floor in kitchen

Basic - Garbage can located outside has no lid or lid open/broken. -right dumpster

Basic - Garbage on the ground and/or pad around dumpster. -left dumpster

Basic - Missing drain plug at dumpster. -left dumpster

Basic - Open dumpster lid. -left dumpster