Hop Bo Restaurant

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice. **Corrected On-Site**

Basic - Cardboard box used as garbage container. Cardboard box used as trash on cook line. **Repeat Violation**

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make table digital thermometer at 47f cold holding, all proteins at 47f cold holding. Operator adjusted make table settings.

Basic - Covered waste receptacle not provided in women's bathroom. No covered woman's receptacle in employee restroom.

Basic - Equipment and utensils not properly air-dried - wet nesting. Bins wet nesting on drying rack. **Corrected On-Site** **Repeat Violation**

Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door has gap on the bottom.

Basic - Food not stored at least 6 inches off of the floor. Case of chicken stored on floor in walk in freezer. **Corrected On-Site**

Basic - Food stored on floor. Cooking oil stored on floor. Soy sauce stored on floor. **Corrected On-Site** **Repeat Violation**

Basic - In-use tongs stored on equipment door handle between uses. Steering utensils stored on cart at knee level on wok line. **Corrected On-Site** **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent hood covers soiled with grease. Walk in cooler gasket soiled with mold like substance. **Repeat Violation**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled with food debris bottom shelf. **Repeat Violation**

Basic - Stored food not covered. Flour bin for chicken breading on shelf not covered. **Corrected On-Site**

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not stored to dry.

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over cut vegetables in walk in cooler. Raw chicken stored over soy sauce in walk in cooler. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table; cooked chicken (47F - Cold Holding); cooked pork (47F - Cold Holding); cooked shrimp (47F - Cold Holding); raw chicken (47F - Cold Holding); raw shrimp (47F - Cold Holding); sprouts (47F - Cold Holding) all within four hour window moved to rapid chill. All temperature controlled food moved to walk in cooler for rapid chill ( no room in freezer) second temp 44-45 approximately 20 minutes later. **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with debris. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom has no paper towels.