JING HOT WOK

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored over egg rolls in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken at 56°f at cookline. Out of cooler 1.5 hours. Operator moved back to cooler.

High Priority - Toxic substance/chemical improperly stored. -bottle of isopropyl alcohol stored with food. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. -interior of rice cooker.

Basic - Clean knives stored on dirty rack.

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

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

Basic - Equipment in poor repair. -bottom shelf of prep table heavily rusted.

Basic - Floor soiled/has accumulation of debris. -under prep tables. -along bottom edge of walk in cooler.

Basic - Heavily soiled cardboard used to line food-contact shelves.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -rolling carts at cookline and by back door heavily soiled with food debris, dirt. -shelving in kitchen soiled. -slicer base soiled. -exterior of rice cooker soiled. -walk in cool Repeat Violation

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

Basic - Stored food not covered. -open bag of batter mix in dry storage area. -egg rolls in walk in cooler. Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. Repeat Violation

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

Basic - Water leaking from pipe under handwash sink.

High Priority - Nonfood-grade bags used in direct contact with food. -grocery bag used to store raw chicken. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. -raw pork stored over case of cabbage in walk in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. -containers stored on floor in front of hand wash sink.

Intermediate - Records/documents for required employee training do not contain all of the required information. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Repeat Violation

Basic - Cardboard used to line food-contact shelves.

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

Basic - Employee cellphone and keys stored in or above a food preparation area. Corrected On-Site Repeat Violation

Basic - Food stored on floor. -case of cabbage in walk in cooler

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -exterior of rice cooker. -shelving in kitchen.

Basic - Reach-in coolers interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Stored food not covered. -raw beef in walk in cooler. Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. Repeat Violation

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

High Priority - Container of medicine improperly stored.

High Priority - Metal stem-type thermometer soiled.

High Priority - Nonfood-grade bags used in direct contact with raw chicken in walk in cooler. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over spring rolls in walk in freezer. -raw chicken stored over sauce containers in walk in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken at 55°f at cookline. Out of cooler less than 1 hour. Operator moved back to cooler. Corrective Action Taken

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

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

Basic - Bowl or other container with no handle used to dispense food. -plastic cup used to dispense corn starch. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles, cooler at cookline. Repeat Violation

Basic - Cardboard used to line food-contact shelves.

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

Basic - Dry food storage area not maintained clean and organized.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -papers, phone, keys stored in prep area. Repeat Violation

Basic - Floor soiled/has accumulation of debris in kitchen.

Basic - Improper storage of maintenance equipment that interferes with cleaning. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit, silver refrigerator. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -old food debris on shelving in prep area. -exterior of food storage containers heavily soiled. -exterior of coolers soiled with food debris.

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

Basic - Stored food not covered: -containers of flour in dry storage area. -numerous items in walk in cooler. Repeat Violation

Basic - Unnecessary items/unused equipment on the premises.

Basic - Wall soiled with accumulated debris, and/or dust in dry storage area.

Basic - Water leaking from pipe under handwash sink in kitchen.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Can of butane fuel stored with food.

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. Corrected On-Site

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

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

Basic - Bowl or other container with no handle used to dispense food. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Repeat Violation

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

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

Basic - Food not stored at least 6 inches off of the floor. Containers of chicken and pork stored on floor in walk in cooler.

Basic - Food storage container/container lid cracked or broken.

Basic - Improper storage of maintenance equipment that interferes with cleaning.

Basic - No conspicuously located ambient air temperature thermometer in holding unit, white refrigerator.

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

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

Basic - Reuse of single-service or single-use articles, cut vinegar bottle used as a scoop.

Basic - Stored food not covered. Open bags of sugar and flour in dry storage area.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked shrimp in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken at 49°f at cookline. Operator moved back to cooler.

Intermediate - Food-contact surface soiled with food debris: can opener.

Basic - Bowl or other container with no handle used to dispense flour.

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

Basic - Cardboard used to line food-contact shelves.

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

Basic - Food stored on floor, bag of flour on kitchen floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt: blender base, walk in cooler shelving.

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

Basic - Stored food not covered, open bags of stored rice and flour in kitchen.

High Priority - Medicine not labeled properly.

High Priority - Nonfood-grade bags used in direct contact with pork 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. Raw chicken stored over raw beef in walk in freezer.

Intermediate - Food-contact surface soiled with food debris: interior of rice cooker, slicer, old food debris on prep table,

Intermediate - Handwash sink not accessible for employee use at all times, blocked by sauce buckets.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and ribs in walk in cooler.

Intermediate - Records/documents for required employee training do not contain all of the required information. Corrected On-Site

Intermediate - White board does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles, silver refrigerator.

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.

Basic - Floor soiled/has accumulation of debris on walk in freezer floor.

Basic - Food stored on floor, numerous items in walk in cooler.

Basic - Nonfood-contact surface soiled with food debris: wood shelf holding rice container, shelf with rice cooker, shelving in walk in cooler.

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

Basic - Soiled cardboard used to line food-contact shelves.

Basic - Stored food not covered, open bag in dry storage area.

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

Intermediate - Food-contact surface soiled with food debris: reach in cooler, rice cooker, can opener.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, noodles and dumplings in walk in cooler.

Basic - Cardboard used to line food-contact shelves.

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

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

Basic - Food stored on floor, bags of rice. Repeat Violation

Basic - Nonfood-contact surface soiled with food debris: shelving in kitchen.

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

Basic - Water leaking from pipe at hand wash sink in kitchen.

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Cups used to dispense rice, corn starch and potato starch. Warning - From follow-up inspection 2022-01-28: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Warning - From follow-up inspection 2022-01-28: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning - From follow-up inspection 2022-01-28: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Warning - From follow-up inspection 2022-01-28: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Warning - From follow-up inspection 2022-01-28: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with food debris, walk in cooler shelving. Warning - From follow-up inspection 2022-01-28: Time Extended