Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom door

Basic – Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in walk in cooler

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on dry storage rack by back door

Basic – Equipment in poor repair. Reach in cooler at cooks line not keeping TCS food 41F and below

Basic – Food stored in a location that is exposed to splash/dust. Rice soaking in bowl stored under triple sink **Corrected On-Site**

Basic – Food stored on floor. Cooking oil stored on floor at prep area Sauce stored on floor at walk in cooler

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer at dry storage area

Basic – In-use knife/knives stored in cracks between pieces of equipment. Stored between wok and cooker on cooks line

Basic – No conspicuously located ambient air temperature thermometer in holding unit. At reach in cooler on cooks line

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooker on cooks line where pork is cooked has grease build up on bottom shelf

Basic – Unnecessary items/unused equipment on the premises. Green grease receptacle stored few feet from front door.Per operator they are using second grease receptacle

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

Basic – Working containers of food removed from original container not identified by common name. Sugar and cornstarch not labeled at dry storage area