- Basic - Build-up of grease on nonfood-contact surface. On top of smoker.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food debris accumulated on kitchen floor and walk in floor under shelves.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food placed in soiled container/equipment. Bean sprouts in soiled strainer in walk in cooler. Cut onions in soiled strainer in walk in cooler. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - Non-stick coating peeling/chipping off of pans/utensils. In side rice warmer inserts.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In chest freezer.
- Basic - Paper menus ( soiled )used to line nonfood-contact shelves. **Corrected On-Site**
- Basic - Reuse of single-use number 10 cans. **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris. Prep area. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. On food storage cart in walk in cooler.
- Basic - Storage of tools on shelf above or with food. Drill in box with bag of sugar on dry storage shelve. **Corrected On-Site**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation**
- Basic - Wall soiled with accumulated food debris. Next to back door. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. House made chicken stock in container at crash cart at 96° for 30 minutes. PIC states fresh made from pot on cook line. PIC heated to 190° by adding back to stock already cooking . PIC will use chicken stock from heated pot in the future. **Corrected On-Site**
- Intermediate - Accumulation of food debris on food-contact surface. Inside ledges of rice warmer. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. At cook line.
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09/22/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Soil residue build-up on nonfood-contact surface. On knive rack. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. At cook line.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated food debris. Next to back door.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Knife rinsed in sink. **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 200+ chlorine, **Corrected On-Site**
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07/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Side of cook line.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food stored in dry storage area not covered. **Corrected On-Site**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Handles on rice cookers.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Shelf under preparation table soiled with food debris. At rice warmers.
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Duck over veggies. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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12/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bowl or other container with no handle used to dispense food. Plastic cup in rice steamer.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Sides of cook line.
- Basic - Case/container/bag of food stored on floor in kitchen. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored in holding unit nesting on top of each other. Reach in cooler . **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cutting board and knive being re used after cutting raw beef. PIC washed and sanitized. Demonstrated to owner proper sanitizing technique . **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food preparation sink has soil/old food residue. Raw beef and chicken , employee cleaned and sanitized.**Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta in walk in at 78°, PIC uncovered. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Peeler. **Corrected On-Site** **Repeat Violation**
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8/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Kitchen shelves
- Basic - Build-up of grease on nonfood-contact surface. Hoods cook line
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Case/container/bag of food stored on floor in kitchen. Chicken **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food stored in dry storage area not covered. Rices and flour **Corrected On-Site**
- Basic - Wall soiled with accumulated food debris and dust. Back door area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wood food-contact surface not properly sealed. Shelf at prep table
- High Priority - Raw animal food not properly separated from ready-to-eat food. Containers nesting in top of make table. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. Cook line
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Failure to maintain receipts for fish from approved source 90 days.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork, cooked meats and fried foods.
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Peeler **Corrected On-Site**
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1/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized. employee washing at 3 comp sink.
- Critical - No cleaning agent provided in first compartment of sink.
- Critical - No conspicuously located thermometer in holding unit. reachin cooler .
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. shelves prep area.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. prep table shelve .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Asian black beans in oil at 78 degrees, PIC put in freezer , 25 minutes later 42 degrees. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. Shrimp, Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. beef over sesfood in reachin freezer , Corrected On Site.
- Observed worn and soiled cardboard used as shelf cover.
- Critical - Working containers of food removed from original container not identified by common name. salt,msg,sugar on crash caet at cookline , Corrected On Site.
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8/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. cardboard on reachin freezer with soiled cardboard . Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. cookline and fryer area.
- Critical - Observed food stored on floor. sauce in kitchen , Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline . Discussec and demonstrated bleaching with PIC*
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. chicken over beef in walkin . Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. chicken over sauces in walkin . Corrected On Site.
- Observed residue build-up on nonfood-contact surface. at mop sink area.
- Observed unnecessary items in the kitchen area . tools in a #10 can in cook area. Corrected On Site.
- Observed worn and soiled cardboard used as shelf cover.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 PPM ** DEMONSTRATED WITH PIC HOW TO TEST Corrected On Site.
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2/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. no handle to dispense rice. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. scoop for noodles , Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. on ansul system and drip pan.
- Critical - Observed food being cooled by nonapproved method. bbq pork in large bus tub and covered to cool,moved onto sheet pans. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline .
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. beef over mushrooms,walkin , Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bean sprouts at 81 degrees, will start ** Time Stamping and dispose of after 4 hours.** Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. storeroom , Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched. Corrected On Site. Repeat Violation.
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8/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. wet stacking
- Critical - Food not properly protected from contamination. nesting top of make table, Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. storage shelf at cookline, also old cardboard .
- Observed build-up of grease on nonfood-contact surface. end of cookline
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. #10 can shelf at cookline
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on gloves, Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic at cookline,at 56 degrees, moved to reachin , Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched. Corrected On Site.
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2/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Please see inspection report for more details.
- Critical. Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. A copy of the written operational procedures must be made available in each food establishment at all times for use by the person in charge and for review by the regulatory authority upon request. The operational procedures must be reviewed by the operator annually and modified as necessary. A verification of the annual review must be recorded as part of the written procedures.
- Please see inspection report for more details.
- UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
- Equipment location -- Vending machines, ovens and other equipment shall be located in a room, area or space which is maintained in a clean condition and which is protected from overhead leakage from drains, piping and other sources.
- A water filter shall be made of SAFE MATERIALS.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical. Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided.
- Critical. Identifying Information, Prominence. Containers of POISONOUS OR TOXIC MATERIALS and PERSONAL CARE ITEMS shall bear a legible manufacturer's label.
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7/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.observed eggrolls , wontons and cut vegies, no dates
- Critical. Observed uncovered food in holding unit/dry storage area.observed raw beef in freezer and cut vegies in walkin cooler .
- Critical. Raw animal food not properly separated from ready-to-eat food.observed cooked pasta in colander stored on top of raw beef in reachin . Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed cook chopping carrots with no gloves . Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. reuse of single use container to dispense rice.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. observed on reachin doors, 3 comp sink exterior and outside rice steamers.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Observed wall soiled with accumulated food debris.behind 3 sink.comp
- Observed attached equipment soiled with accumulated grease. observed hoods dripping grease .
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 300 PPM
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2/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.RAW CHICKEN OVER RAW BEEF IN RIC
- Observed nonfood-grade containers used for food storage.PLASTIC SHOPPING BAGS USED TO STORE FOOD
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7/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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