Fortune Star

Observed garlic in oil at 73F. cos: discarded. Ca: Keep 41F or below unless plan to use time as a public health control. Contact office for guidance if desires to utilize.

Observed employee drinking from twist top glass jar. CA: Drink from a single service beverage cup with a secure lid and straw.

Observed pump soap on meat prep sink and vegetable prep sinks' drain boards. Observed single bowl beside soap at vegetable prep sink. CA: Remove soap. Code; A sink used for food preparation... may not be provided with the handwashing aids and devices required for a handwashing sink.

Many spice containers not labeled throughout kitchen. CA: Label with common name.

Observed scoop / ladle for rice in 67 degrees f nonflowing water. CA: store in a container of water kept at 135f or above or on a clean portion of the food prep table and cleaned no less than every four hours.

Observed freezer handle repaired with duct tape. CA: Repair or replace with a corrosion-resistant, nonabsorbent, and smooth material.

observed on nsf / ansi sterilite flip top containers used to hold pasta. replace with ansi/nsf containers.

observed build up on paper towel dispenser and handwash sink. CA: clean.

Observed in walk in cooler raw steak stored above soy sauce containers and raw pork stored beside raw chicken.Observed garlic cloves stored next to raw eggs./Raw foods that cook to different temperatures must have separation in storage.

Observed TCS foods stored on counter above 41F including: Steak 55F, Ribs 62F, raw chicken 58F, lo mein 60F and cooked chicken 115F./ All TCS foods must be stored above 135F or below 41F.

observed soap and paper towel dispensers in disrepair

Observed hand washing sinks blocked with cooking utensils; observed soap and paper towel dispensers in disrepair; observed front hand sink next to prep sink with no hot water./repair and maintain all hand wash sinks for proper hand washing

Observed using three compartment sink to "clean" or prep raw meat allowing potential cross contamination./use designated meat sink to prep raw animals meats to prevent potential cross contamination

Observed several buckets of soy sauce stored directly on the floor in main kitchen area and walk-in cooler./all foods items must be stored at least 6 inches off the floor to prevent potential contamination

Observed chest freezer in disrepair using and using cardboard to line it./repair or replace freezer lid

Observed no chlorine test strips for sanitizer.

Observed food items on counter in ambient air including: shelled eggs 77F, cut cabbage 79F, & cooked noodles 82F. PIC discarded items.

Observed using three compartment sink to "clean" or prep raw meat allowing potential cross contamination./use designated meat sink to prep raw animals meats to prevent potential cross contamination

Observed no chlorine test strips for sanitizer.

Observed broken and stained ceiling tiles in main dining area./clean or repair Observed heavy grease and debris splatter on walls, and cooking equipment, fryer, grill and hood./clean as needed

Observed raw shelled eggs stored over ready to eat noodles in walk-in cooler./adhere to stacking order according to cooking temps with RTE foods in top shelf, then raw shelled eggs and seafood, then ground beef, then poultry at the bottom shelf.

Observed bell peppers, broccoli and onions and fried chicken in walk in cooler uncovered during slow period./all foods must be covered to prevent potential contamination

Observed using three compartment sink to "clean" or prep raw chicken allowing potential cross contamination./use designated meat sink to prep raw animals meats to prevent potential cross contamination

Observed several buckets of soy sauce stored directly on the floor in main kitchen area, observed several buckets of onions and sauces stored directly on the floor in walk-in cooler./all foods items must be stored at least 6 inches off the floor to prevent potential contamination

Gaps of light seen under the back door when fully closed./Replace weather stripping to prevent entry of pests.

Heavy ice build up in freezers/Defrost, Grease build up on vent hood and handles of reach in cooler under the preptop/Clean, Debris present under and around equipment/Clean thoroughly, Build up on shelves in dry storage/Clean thoroughly observed rusted shelves./repaint or refinish

Observed broken and stained ceiling tiles in main dining area./clean or repair Observed heavy grease and debris splatter on walls, and cooking equipment, fryer, grill and hood./clean as needed

Employee jacket stored on drinks/Store in employee area away from food