Observed wet wiping cloths on counters. Keep wiping cloths submerged in sanitizer when not in use. CORRECTED ON SITE.

Observed prep top refrigerator across from grill to be broken (ambient temperature of approximately 55*F). Potentially hazardous food was stored in ice baths in top part of refrigerator and all food probed at 41*F or under. Per owner, food is stored in this location temporarily during the lunch rush, and will be transferred to the walk-in refrigerator in between the lunch and dinner rush, and at end of day. Per owner, refrigerator will be fixed tomorrow (1/15/2025).

Reinspection required, as unit is being used to store potentially hazardous food. Inspector will return for reinspection on/about 1/16/2025. During reinspection, refrigerator must be repaired, OR food transferred to an alternate refrigerator, OR food holding 41*F or lower to show temporary process is effective.

Observed small dish in handwash sink. Handwashing sinks are for handwashing only, and must be clear and accessible at all times. Dish removed. CORRECTED ON SITE.

Observed in use utensils (rice scoop, spoons) stored in room temperature water. Water for storage of in use utensils must be maintained below 41*F or above 135*F. Ice was added during inspection. CORRECTED ON SITE.

1. Observed grime accumulation on shelving in walk-in cooler. Clean.
2. Observed food debris accumulation on stored equipment (food processor, blender) in corner by freezers. Clean.

Observed bowls used as scoops in bulk flour and sugar containers. Use a scoop with a handle, and store in a clean place outside of container, or in container with handle sticking up (not touching food). CORRECTED ON SITE.

Observed used wiping cloth lying on used dish cart. Wiping clothes must be kept submerged in a bucket of sanitizer. CORRECTED ON SITE.

1. Observed sanitizer bucket in front area at >200ppm chlorine (bleach). Maintain at 100ppm. CORRECTED ON SITE.
2. Observed in-use utensils in container of room temperature water near rice cooker in front area. Maintain in-use utensils in water below 41*F or above 135*F. CORRECTED ON SITE.

Observed 1/2" gap under back screen door. Install weather stripping to prevent vermin entry.

1. Observed uncovered bulk rice and sugar bins. Keep covered. CORRECTED ON SITE.

2. Observed mushrooms in cardboard box on floor in walk-in refrigerator. Keep all food at least 6" off of the floor. CORRECTED ON SITE.

Observed food debris accumulation on pots/pans stored under prep table. Clean and sanitize pots/pans before use and clean area.

1. Observed sanitizer bucket in front area at >200ppm chlorine (bleach). Maintain at 100ppm. CORRECTED ON SITE.
2. Observed in-use utensils in container of room temperature water (near rice cooker and in main food prep area). Maintain in-use utensils in water below 41*F or above 135*F. CORRECTED ON SITE.

Observed maximum hot water temperature to be 114*F. Hot water must reach at least 120*F. Water heater turned up during inspection, water temperature measured at 120*F. CORRECTED ON SITE.

Observed containers in handwash sink in kitchen area. Handwashing sinks are for handwashing only, and must be kept supplied and accessible at all times. Containers moved out of handwashing sink during inspection. CORRECTED ON SITE.

1. Observed uncovered sauce pots in walk-in cooler. Keep all food items covered to protect from contamination. Corrected on site.

2. Observed plastic containers used as scoops in bulk rice bins. Provide scoops with handles. Correct immediately.

All employees do not have current, valid California Food Handler cards. Have employees acquire ASAP.

Observed an empty water pitcher in one hand wash sink, and a sponge in the other. Hand wash sinks must be supplied and accessible at all times, and used only for hand washing. Items removed from hand wash sinks during inspection. Corrected on site.

Repeat Violation:
1. Observed sanitizer bucket near front counter area at 0ppm chlorine, and sanitizer bucket in main prep area at over 200ppm chlorine. Maintain sanitizer buckets at 100ppm chlorine sanitizer solution. Check concentration with test strips. Corrected on site.

2. Observed food residue on knives on wall magnet. Utensils must be cleaned and sanitized after use and before storing. Correct immediately.

1. Observed food debris accumulation in the following areas:
-on lids of sugar and rice bulk bins;
-shelving under/around sugar and rice bulk bins;
-shelving holding sauces and spices near cookline.
-handles of reach in cooler.
Clean these areas.

2. Observed cardboard used to line multiple shelves (under food processor and in dry storage area). Surfaces must be smooth, cleanable, and nonabsorbent. Remove cardboard and clean shelving.

Repeat violation - Observed employee food (ie. raw brined pork drying on rack above the 3-comp sink). Employee food must be kept separate from food prep and washwashing areas to prevent cross contamination. Remove from facility immediately.

Observed slow draining liquid in the floor sink between the prep sink and 3-comp sink. Note: no liquid backing up on to the floor. Contact plumber to service drain and/or pump the grease interceptor.

Observed no sanitizer bucket prepared upon inspection. A sanitizer solution with 100ppm chlorine must be prepared and available to sanitize food contact surfaces (ie. knives, cutting boards, etc.). Corrected on site.

Observed food residue on knives on the magnetic holder. Utensils must be clean and sanitized before storing and after use. Correct immediately.

Observed container of raw shell eggs store on the countertop at room temperature. Raw shell eggs must be stored at less than 45*F. Move to the refrigerator.

Observed grease accumulation on the hood and filter. Clean. Increase cleaning frequency to prevent accumulation.

Observed pots and pans stored on soiled cardboard next the the wok. Cardboard absorbs moisture and harbors bacteria. Discard. Surfaces must be smooth cleanable and non absorbent.