- Basic - Accumulation of food debris/soil residue on handwash sink. At the dish machine **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. The edges of the reach in cooler and table were encrusted with old food **Warning**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. The edges of the reach in cooler and table are soiled and a knife was stored in between the equipment on the cook line. **Warning**
- Basic - Plumbing system in disrepair. The drain pipe attachment to the hand sink by the smoker was in disrepair, loose. Recommend not using the hand sink for the storage of any items as the weight will damage the fittings. **Corrected On-Site**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken cubed 65 left in a pan under the microwave on the cook line. The following corrective action was taken move to the walk in cooler for temperature recovery. **Warning**
- High Priority - Sewage/wastewater backing up through floor drains. The hand sink by the smoker is overflowing onto the area. Cease the use of the hand sink until repaired. Please use the hand sink at the dish machine. See comment section . the plumber technician arrived during the inspection and unclogged the floor drain. **Warning** **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. All **Warning**
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10/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- High Priority - Employee washed hands with no soap. Cook
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For the brown rice, white rice, bean sprouts, cabbage. Emailed the time form and assisted the operator filling out the program **Corrected On-Site**
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm bucket in the wait staff area
- 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, rice in the storage area of the reach in cooler and in the walk in cooler
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8/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dish machine baskets are soiled **Warning**
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4/2/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine. **Warning**
- Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. Soy sauce and duck sauce **Corrected On-Site** **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dish machine baskets are soiled **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. Back line against the wall **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler in/at the and in the walk in cooler **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Standing water in the first reach in cooler in/at the cook line **Warning**
- Basic - Hood soiled with accumulated dust. To the Dish machine **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use tongs stored on oven door handle between uses. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. At the cook line **Corrected On-Site** **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice 98 left out on the cook, without any markings. Rice brown 127 in warmer in the wait staff area **Warning**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees did not wash their hands once during the visit **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Water chestnut 46. Bamboo shoots 49. Egg wash 44. Poultry 48. Bean sprouts 62 reach in cooler in/at the cook line by wall **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. The time expired on TPHC foods on the cook line **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. See stop sale. 1130-330 pm garlic n oil, cornstarch not discarded at 330 pm **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees multi-tasking handling raw, rte, cleaning etc in the kitchen **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Butcher knives encrusted with old food on the blade and by the handle of the knives when stored on the magnetic strip. The ladles at the steam tables. The utensils placed in the unused oven on the cook line are soiled. **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. The second reach in cooler in/at the cook line closest the wall **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. The cook simply changed the time on time controlled product, instead of discarding the product and replacing them with fresh garlic n oil and cornstarch **Corrected On-Site** **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. The smoker in the kitchen **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. 1st unit on the cook line **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. No certified person available at the beginning of the inspection **Warning**
- Intermediate - No person in charge of establishment during operation. At the beginning of the inspection **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris. 1st reach in cooler in/at the cook line **Warning**
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1/30/2013 | Routine - Food | Warning Issued |
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Violation: 20A-05-1 Food-contact surfaces and utensils not sanitized properly after cleaning due to the severely soiled condition of the dish machine
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. The smoker is soiled and has carbon buildup
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board severely soiled on the cookline
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor.
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9/6/2012 | Routine - Food | Emergency Order Callback Complied |
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning due to the severely soiled condition of the dish machine
- Critical - Handwashing cleanser lacking at handwashing lavatory.at the cookline
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. sitting on the prep reach in cooler on the cookline
- Critical - Observed cloth used as a food-contact surface. located under the cutting board on the cookline
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees are multi-tasking raw to ready to eat, equipment etc all without washing hands to break the contamination cycle
- Critical - Observed employee wash hands with no soap. at the cookline
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. The smoker is soiled and has carbon buildup
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board severely soiled on the cookline
- Observed grease accumulated under cooking equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. frued chicken 45-52 f degrees in a metal pan in the prep reach in cooler on the cookline
- Critical - Observed potentially hazardous food thawed at room temperature. beef, pork left out in the prep area
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cream cheese in the walk in cooler Corrected On Site.
- Observed residue build-up on nonfood-contact surface. bottom shelf under the steam table on the cookline
- Observed residue build-up on nonfood-contact surface. the top of the smoker is soiled
- Critical - Observed rodent activity as evidenced by fresh rodent droppings found 2 between a reach in freezer and the unused walk in freezer at the rear storage area
- Critical - Observed rodent activity as evidenced by fresh rodent droppings found 3 behind the reach in freezer back storage area closest the unused walk in freezer.
- Critical - Observed rodent activity as evidenced by fresh rodent droppings found 6 in the unfinished/unused walk in freezer back storage area
- Observed wall soiled with accumulated food debris. lower walls throughout the kitchen
- Critical - Portable fire extinguisher(s) obstructed from view. by the front doorFor reporting purposes only.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. The rice on the cookline is supposed to be under time control
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice 82 f degrees left out on the cookline
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9/5/2012 | Routine - Food | Emergency order recommended |
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards on the prep reach in coolers on the cookline
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. wontons, noodles, all cooked foods require a date marking.
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10/10/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. smoker encrusted cookline
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9/27/2011 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager unable to answer basic Food Code questions. manager unaware of big five
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. off by over 50 f degrees
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed accumulation of debris in three-compartment sink. Corrected On Site.
- Observed employee with no hair restraint. x2 cooks
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. smoker encrusted cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bean sprouts 45 f degrees. corrective action taken moved into reach in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic n oil 52, corn starch 68 f degrees both on wok work area. Provided time as a public health control form. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. tofu not dated in the walk in cooler
- Critical - Observed raw animal food stored over cooked food. beef raw non commercially wrapped over cooked foods in the walk in cooler. provided safe refrigerator storage form.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. beef, pork, poultry raw non commercially wrapped mixed throughout the walk in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. poultry raw non commercially wrapped over beef, pork etc in reach in freezer.
- Critical - Observed the use of an unclean thermometer.
- Critical - Observed uncovered food in holding unit/dry storage area. flour dry products Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. poultry, ribs, rice etc in the walk in cooler
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9/26/2011 | Routine - Food | Warning Issued |
- Lights missing the proper shield, sleeve coatings or covers. End cap missing over server station.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chicken next to cooked pork. Corrected On Site.
- Critical - Observed missing/inaccurate warewashing machine data plate.
- Observed nonfood-grade containers used for food storage. Using grocery bags to store foods in reach in freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornstarch at 72 degrees farenheit at cook line. Corrected On Site.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. Outside has been removed.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/21/2011 | 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. Eggs rolls in walk in cooler.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw chicken wings next to cookec shrimp in walk in cooler. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. Clothe covering cut veggies in walk in cooler. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Meat clever between cold holding unit and table.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed nonfood-grade containers used for food storage. Container with dumplings in reach in freezer.
- Wet wiping cloth not stored in sanitizing solution between uses throughout kitchen.
- Observed build-up of food debris on make unit gaskets.
- Observed gaskets with slimy/mold-like build-up on reach in freezer.
- Observed aprons hanging over clean slicer. Corrected On Site.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- No Heimlich maneuver sign posted.
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10/25/2010 | 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. pasta, chicken, egg rolls wic
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. wic
- Critical. Observed raw animal food stored over cooked food. ric
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. sugar & rice in non food containrs
- Carbon dioxide/helium tanks not adequately secured.
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12/30/2009 | 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. rice in wic
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. ie; boxed produce; overc cook noodles
- Critical. Observed an ice machine with no overhead protection.
- Critical. Observed raw animal food stored over cooked food. ric seafood over cook pork
- Critical. Observed food stored on floor. onions
- Critical. Observed uncovered food in holding unit/dry storage area. wonton noodles @ waite station
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. onions
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. plastic bags
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. mats on shelving
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. boards cutting , meat slicer
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
- Observed single-service articles improperly stored.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Observed food debris accumulated on kitchen floor.
- Critical. Observed container of medicine improperly stored.
- Carbon dioxide/helium tanks not adequately secured.
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9/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/20/2008 | Routine - Food | Administrative complaint recommended |
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