CHINA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Rae meats over sauces walk in cooler Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Veg cutter Mixer head Meat processing equipment interior operator removed to soak Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Box stored on a stool in front of handsink Corrected On-Site

Intermediate - No soap provided at handwash sink. Front handsink

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Freezer

Basic - Floor soiled/has accumulation of debris. Cookline

Basic - Food stored on floor. Oil containers under cooking equipment Repeat Violation

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

High Priority - Nonfood-grade bags used in direct contact with food. Freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp, beef, chicken over sauces and cut veggies in walk in cooler

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. Chicken over beef and shrimp Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pepsi cooler egg roll 45F, dumplings 46F, bottom half of cooler. Operator relocated to another cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior mixer Interior meat cutter

Intermediate - Handwash sink used for purposes other than handwashing. Holding scrubber front counter Repeat Violation

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

Basic - Cardboard used to line nonfood-contact shelves. Bottom cookline shelf

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones over dry storage

Basic - Equipment in poor repair. Wire egg rolls racks rusted, coating peeling off.

Basic - Floor soiled/has accumulation of debris. Under three compartment and cooking equipment Repeat Violation

Basic - Food stored on floor. Oil containers under cookline equipment Repeat Violation

Basic - Light not functioning. Over three compartment sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooking area, under steam table, between equipment

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

High Priority - Nonfood-grade bags used in direct contact with food. Pork Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over cooked dumplings, reach in cooler corrected on site - raw sausage over produce, walk in cooler Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Front hand sink used to hold sponge

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Women's restroom

Basic - Floor soiled/has accumulation of debris.

Basic - Food stored on floor. Oil containers under cooking equipment

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around woks on the line, hood filters

Basic - Old food stuck to clean dishware/utensils. On pans air drying Corrective Action Taken

Basic - Stored food not covered. Dry storage items

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over veggies walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut bok choy 83F. Out for two hours per operator. returned to cooler.

Intermediate - No soap provided at handwash sink. Front hand sink Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In walk in cooler 5 gallon containers

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage to ceiling tiles, sagging by hot water heater, mold like substance on ac vent

Basic - Cleaned and sanitized equipment or utensils not properly stored. Under hand sink in back area Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. freezer

Basic - Equipment in poor repair. Wire basket for egg rolls

Basic - Floor soiled/has accumulation of debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.underside of mixer

Basic - Working containers of food removed from original container not identified by common name. Salt/sugarCorrected On-Site Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Frozen chicken bones in Togo bags

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Walk in cooler: Raw chicken over cut celery, raw shrimp and beef over sauce, raw fish over cut onions - reach in freezer, raw chicken over cooked spring rolls cooked chicken.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Out and returned to glass door cooler per operator: egg rolls 50F and 46F, chicken 47F. Moved to another unit Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Won ton 118F in warming unit not up to temp (116F). Reheated to 165F Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Wd40 over dry storage Repeat Violation

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. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's restroom Corrected On-Site

Basic - Accumulation of soil residue on food contact surface. - Food containers on cookline soiled with black residue in crevices and on top - mixer head soiled. Operator removed to soak - soil residue in clean containers air drying -

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

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Under hand sink next to three compartment sink Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Flip flops on bottom prep table shelving corrected on site - in dry storage area Corrective Action Taken Repeat Violation

Basic - Equipment in poor repair. - Wire baskets holding egg rolls soiled with food residue, coating peeling off, rusted.

Basic - Floor soiled/has accumulation of debris. Next to reach in freezer, along walls and under equipment. Repeat Violation

Basic - Food stored on floor. Plastic oil containers on cookline

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Cookline bottom shelving - sides of equipment

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over cooked chicken; raw chicken, beef, seafood over sauces, walk in cooler Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg foo yong sauce 125-135F, less than 3 hours on the steam table. Operator removed to reheat. 165F was reached Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Wd40 over open bag of potato starch 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 - Food-contact surface soiled with food debris, mold-like substance or slime. - wire baskets in walk in cooler used to hold egg rolls soiled with grease/food buildup and coating peeling off Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to three compartment sink in dispenser with dispenser locked, unable to access 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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork made the 21st; cream cheese mix made on the 22nd Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. Under handsink in prep area Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in freezer and walk in cooler Corrective Action Taken Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In dry storage areas Corrective Action Taken Repeat Violation

Basic - Floor soiled/has accumulation of debris. Along walls under equipment Repeat Violation

Basic - Food-contact surface not smooth and easily cleanable. Colander used for shredded cabbage badly dented and crushed from 4x4 press, causing deep uncleanable grooves

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. - black residue under handles, plastic food containers above three compartment sink

Basic - Stored food not covered. Open bag of flour, potato starch, sugar, salt. Dry storage Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Approximately 25 ppm cl. Corrected to 50 ppm cl Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - cookline Raw fish over sauce corrected on site. - walk in cooler raw meats over sauces and other cooked items Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Pepsi cooler for approximately 2 hours egg roll 46F, pork 50F. Moved to walk in cooler Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Wd40 above dry storage Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - residue/grease on wire racks used to store egg rolls

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both in kitchen corrected on site 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. Shrimp from 3 days ago

Basic - Bowl or other container with no handle used to dispense food. 16 oz Togo container in sauce Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler, reach in freezer Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Above dry storage Repeat Violation

Basic - Floor soiled/has accumulation of debris. - Heavy debris along cookline under equipment - under shelving in dry storage Repeat Violation

Basic - Food stored on floor. Plastic oil containers cookline Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Shelving, speed rack ledges, handles to large mixing bowl - walk in cooler shelving - hood filters Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw meats over sauces, walk in cooler - in the freezer, non commercially packaged raw meats over krab, cooked ribs Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

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 cabbage 43F at the edge to 50F in the middle, ambient cooling from previous evening in walk in cooler. See stop sale

High Priority - Toxic substance/chemical improperly stored. Wd40 over dry storage Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior empty rice cookers soiled from previous evening Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Next to three compartment sink 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. Cream cheese mix from 3 days ago Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal items in walk in cooler and reach in freezer mixed in with food to be served

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On dry storage shelf, multiple employee personal items over flour and other dry goods and mixed in with restaurant items Repeat Violation

Basic - Floor/wall soiled/has accumulation of debris. Heavy buildup under cooking equipment. Repeat Violation

Basic - Food stored on floor. Plastic oil containers Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Stainless shelf above three compartment sink - interior splash guard for mixer - shelving on cookline - bottom prep table shelving - hood filters Repeat Violation

Basic - Wire baskets for egg rolls in poor repair. Coating peeling off, soiled

High Priority - Dented/rusted cans present. See stop sale. Dented cans of double black soy sauce , silver label soy sauce

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food and other types of raw animal product - Raw beef over sauce, reach in cooler corrected on site - in the freezer, non commercially packaged raw chicken over beef, raw beef over spring rolls - in the walk in cooler, multiple containers of various raw meets over ready to eat food Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Wd-40 and Medicine over open bags of flour, Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. interior rim of reach in cooler where 1/6 pans are stored, blade guard behind blade on slicer, clean bus tubs interior stored under prep table, wire baskets holding egg rolls in walk in cooler

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.back handsink 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. Cream cheese from 2 days ago Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 4/2022

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup of water on rice cooker.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above reach in cooler

Basic - Floor/wall soiled with accumulated grease, food debris, and/or dust. cook line floor Repeat Violation

Basic - Food stored on floor. Oil containers under wok line Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline

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

Basic - Stored food not covered. In dry storage, open bags of flour, starch, sugar, salt, etc not covered or closed