1. MAJOR VIOLATION: Observed at the start of the inspection the single hand-washing sink in the food prep kitchen to be occupied with metal bowls and wooden skewers. Items were promptly removed. Hand washing station must be accessible at all times in food prep area. Sink was observed to be stocked with paper towels and hand soap. CORRECTED ON SITE.

Observed ware wash machine at 0ppm chlorine. Chlorine container was observed to be empty. A new, full container of chlorine was observed below the washer. Ware wash machine must produce 50ppm chlorine during rinse cycle. Refill sanitizer container. Correct Immediately.

Sanitize all dishes and utensils in the 3-compartment sink until changed out.

Observed a hole in the back wall of the food storage area. Repair wall to prevent any potential vermin/pests.

Observed grease build-up on filters and hood, clean regularly and have hood serviced.

REPEAT VIOLATION:
Observed no food handler cards and expired Food Safety Manager Certificate. Please have employee take course and post certificate.

Observed back door wide open during food prep. Stated during inspection that the screen was removed during winter time, please reinstall screen door to prevent any possible pests or vermin from entering the facility.

Observed opened containers of flour and dried goods in back storage area, keep containers closed and properly sealed when not in use.

Observed open container of canned Oyster sauce in the back storage area. Open canned goods shall be re-sealed and stored properly as indicated on the label.

1. MAJOR VIOLATION: Observed at the start of the inspection the single hand-washing sink in the food prep kitchen to be occupied with bowls, utensils, plastic bags, and other equipment such as a phone charger. Items were promptly removed and water at the portable sink turned back on. Hand washing station must be accessible and provided with hot/cold running water at all times in food prep area. CORRECTED ON SITE.

2. Observed women's restroom to not be supplied with paper towels. All hand washing stations must be supplied with hot/cold running water, soap, and paper towels in dispensers. CORRECTED ON SITE.

REPEAT VIOLATION:
Observed no food handler cards and expired Food Safety Manager Certificate. Please have employee take course and post certificate. Employee stated owner had taken it but there is no Certificate on site.

REPEAT VIOLATIONS:

Observed tape being used to hold glass door of reach-in cooler, please repair or replace door. Observed tape being used on the cook-line lower door, please repair or replace door gasket. Note: Duct tape is not a smooth and easily cleanable surface. Remove the tape and repair/replace the above items.

Observed grease build-up on hood and hood filters, please clean filters regularly and have hood serviced.

MAJOR VIOLATION: Observed hot water in facility to be 106°F at the three compartment sink. Hot water must be provided at a minimum of 120°F throughout the facility. Water heater was turned up during inspection and was later observed to be 121°F. CORRECTED ON SITE.

Observed the two door refrigerator in back area to hold an ambient temperature at 41*F, but temperature fluctuates rapidly when door is open. The following items within the fridge were probed: lemon grass chicken breast - 43*F, lemon grass pork - 42*F. Lower refrigerator temperature to allow for items internal temperature to stay at 41*F or below.

Observed a few Rodent pellets tucked away in the back area. Numerous traps were placed through out the facility. Food items in the back area showed no signs of tampering or contamination. No further pellets were observed during inspection.

1. Observed ware wash machine at 0ppm chlorine. Chlorine container was observed to be empty. Ware wash machine must produce 50ppm chlorine during rinse cycle. Refill sanitizer container. Correct Immediately.

In the meantime, sanitize all dishes and utensils in the 3-compartment sink.

2. Observed no sanitizer bucket in the kitchen. Must have sanitizer bucket set up at the start of each day. Change out sanitizer buckets every four hours to maintain 200 ppm quantinary or 50 ppm chlorine.

REPEAT VIOLATION: Observed significant build up of debris and grime under equipment and hard to reach places throughout the facility. Deep clean to avoid potential vermin or bacteria accumulation.

Observed wet wiping cloths on prep surfaces, please keep cloths in sanitizer buckets when not in use.

Observed employee rinse hands in three comp sink without soap, portable hand sink was not being used. Please have sink available for employees to wash hands. Corrected on site.

REPEAT VIOLATION:
Observed frozen raw shrimp wrapped in plastic being thawed in 5 gallon bucket filled with water. Please thaw food items under cool running water in prep sink, under refrigeration, as part of the cooking process or in a microwave. Discontinue thawing shrimp in 5 gallon buckets.

REPEAT VIOLATION:
Observed portable hand sink not working at time of inspection, also observed electrical cords, a fly swatter and other debris on hand sinks. Please keep items away from hand sink and have hand sink operational for employees to wash hands. Hand sink was powered on and it is operational, corrected on site.

Observed debris in hard to reach areas under dish washer and three comp sink. Please clean regularly.

Observed raw shell eggs in plastic bin being stored on rack above open food containers in reach-in refrigerator, please store eggs on lower rack.

Observed opened containers of flour and dried goods in back storage area, please keep containers closed when not in use.

Observed tape being used to hold glass door of reach-in cooler, please repair or replace door.

Observed food debris on door handles of small reach-in coolers across from cook line, please clean handles regularly. Corrected on site.

Observed grease build-up on hood filters, please clean filters regularly and have hood serviced.

Observed dish washer low on chlorine, please keep dish washer at 50ppm chlorine. Dish washer was tan a few times and chlorine reached 50ppm.

Observed employee drinking coffee out of coffee mug in kitchen. Please only use cups with lids and straw for drinks and discontinue having employees eat and drink in the kitchen.

Observed no food handler cards and expired Food Safety Manager Certificate. Please have employee take course and post certificate. Owner stated she took course, but lost copy of certificate.

REPEAT VIOLATION:
Observed hot water at portable hand sink not reach 100*F, temperature reached 94*F. Please have unit serviced and make sure temperature reaches 100*F.

Observed personal employee cup on shelf above prep surface across from cook line, please place personal food items in separate area away from facility food storage areas. Corrected on site.

Observed knife caddy holding clean knives tied to rope below prep surface where raw meat is cut. Please store in area above prep surface to avoid contamination. Corrected on site.

Observed food debris build-up on large spoons stored in flour and sugar in dried goods storage area, please clean regularly and do not store spoons in containers.

Observed nesting of sliced carrots on top of onions, please discontinue practice.

Observed portable hand sink not turned on and a pair of scissors in hand sink, please keep hand sink available at all times. Corrected on site.

Observed sanitizer bucket at front counter to be over 100ppm chlorine, please make sure to use test strips to verify sanitizer concentration.

Observed wet wiping cloths on cutting board of cold holding prep cooler, please place cloths in sanitizer bucket.

Observed food debris build-up on floor in back died goods storage area, especially behind chest freezer. Please clean in hard to reach areas.

Observed tape being used to hold glass door of reach-in cooler, please repair or replace door.

Observed food debris on door handles of small reach-in coolers across from cook line, clean regularly.

Observed grease build-up on filters and hood, clean regularly and have hood serviced.

Observed expired food safety manager certificate, please have employee take course and post certificate.

Observed boxes of frozen shrimp being thawed in 5 gallon bucket. Items must be thawed under refrigeration, cool running water in the prep sink, as part of the cooking process, or in microwave. Items were placed in refrigerator.

Observed hot water at portable hand sink to only reach 94*F and then slowly decrease. Please repair hand sink to have hot water at 100*F and last long enough for employees to wash hands.

Observed back door open, screen door was not closed all the way. Please make sure screen door is properly closed and there are no gaps for pests to enter.

Observed expired food safety manager certificate, please have employee take course and post certificate on site.

Observed employee without food handler card, please make sure all employees have food handler cards within 30 days of hire.

Observed several personal items such as keys and prescription pill bottles being stored on counters next to food items. Please make sure personal items are stored in a separate area away from food storage and prep surfaces. Corrected on site.

Observed open bags of rice and flour in back storage area, please close and seal bags when not in use.

Observed food debris build-up along door handles of glass door cooler, please clean regularly.

Observed red tape along edge of glass door cooler, please discontinue use of tape and have unit repaired.

Observed dish washer below 50ppm chlorine, please make sure dish washer is primed and tested before using to make sure it's at 50ppm chlorine. Corrected on site.

Observed wet wiping cloths on prep cooler cutting board, please keep all cloths in sanitizer buckets when not in use.

Observed metal containers of cooked chicken and shrimp in ice bath, ice bath doesn't reach top level of food. Please make sure container is deep enough in ice bath to go up the sides of the container at the same level as the food. Corrected on site. Food was recently taken out of cooler and was below 41*F. Containers are placed on cooler across from cook line, make sure items are covered when not in use to make sure temperature is below 41*F at all times.

Facility has not paid there 2021-22 permit year fee. Please pay fee as soon as possible or risk being closed for operating without a permit.

Observed no paper towels in dispenser at portable hand sink in back area, please make sure paper towels are provided at all times. Corrected on site.