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Observed cooked shrimp inside the walk in cooler not date marked. Per person in charge the shrimp was prepped Monday. Also observed cooked time/temperature control for safety foods double marked with today's date and October 21. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Person in charge date marked the containers accordingly.

Observed bulk container of cooked lo mein noodles tightly covered with a saran wrap while in the cooling stage. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls. Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Employee air vented the food container.

Observed unlabeled food containers in the main kitchen, the containers contained sugar, salt and MSG. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Label food containers with its common name.

Observed numerous wet wiping cloths placed on the prep table and on the counter near the woks. Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Place wiping cloths in sanitizer solution.

Observed an employee only wash and rinse food container before use. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Re-wash, re-rinse, and sanitizer the food equipment.

Observed several employees' non single-use water bottles on the prep top table in the main kitchen. Also observed employee's medication stored on the shelf next to items used for customers in the dry storage area in the main kitchen. Employee items must be stored away from food, single-use/serve items, clean equipment/utensils, and clean linen. Designate an area for employees to store their belongings.

Observed bulk containers of flour and sugar in the dry storage in unlabeled containers. Also observed unlabeled containers of MSG, sugar and salt near the grill in unmarked containers. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Employee labeled the containers.

Observed no written allergen notification at the facility. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. Provided person in charge with example of allergen notification signage. Place a written allergen awarness notification.

Observed a food service employee drinking from a Coca-Cola can in the main kitchen. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Use a single-use cup with a lid and straw to prevent contamination of the employee’s hands.

Observed live pest activity in the men's restroom. The back screen door was open during today's inspection. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule. Facility was last treated 2/22/2025. Continue to work with a licensed pest control provider to treat facility.

Observed live pest activity in the men's restroom. The back screen door was open during today's inspection. if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by: 16 mesh to 1 inch (16 mesh to 25.4 mm) screens. Replace the screen door or fill gaps to protect the entrance of pests to main kitchen.

Observed several bulk containers of cooked chicken products: whole wings, general chicken and sweet and sour chicken insdie the walk in cooler not date marked. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Date mark all prepped food items.

Observed live pest aactivity at the hand washing sink near the back door. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule. Facility was last treated in August. Contact a licensed pest control provider to treat facility.

Observed the screen door with gaps which may be the entrance of pest. If the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by: 16 mesh to 1 inch screens, properly designed and installed air curtains to control flying insects; or other effective means. Close the door until the screen door has been repaired.

Observed raw shrimp stored next to cooked general tsos chicken and raw chicken stored next to raw steak in the walk-in cooler. Food should be stored in a manner to prevent cross-contamination. Food shall be protected from cross-contamination by storing Ready-To-Eat (RTE) foods above the raw animal foods and also separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: using separate equipment for each type, or arranging each type of food in equipment so that cross contamination of one type with another is prevented. Person in charge (PIC) moved items to their appropriate location in the walk-in cooler to prevent contamination.