- Basic - Bowl or other container with no handle used to dispense food. Container in rice cooker . **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Salt
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic and oil 72°f, cornstarch 87°f near wok station . CORRECTIVE ACTION TAKEN . PLACED IN REACH IN COOLER .
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw shrimp . **Corrected On-Site**
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09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Single-service articles not stored inverted or protected from contamination. Take out trays . **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over eggs rolls . **Corrected On-Site**
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4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Outer openings not protected with self-closing doors. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic and oil 67°f, cornstarch 75° f CORRECTIVE ACTION TAKEN. PRODUCTS PLACED IN COOLER .**Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front sink . **Corrected On-Site**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Front sink . **Repeat Violation**
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12/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Rice and soy sauce. **Corrected On-Site** **Repeat Violation**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Hot dogs.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone
- Basic - Food stored in holding unit not covered. Chicken stored uncovered touching refrigerator shelf.
- Basic - Food stored on floor. Container of rice in kitchen, containers of sauce and dry food product,bag of carrots. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front reach in cooler. **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors. Rear door in kitchen.
- Basic - Reuse of single-use articles. Egg trays used in walkin cooler and green plastic bag in freezer. **Repeat Violation**
- Basic - Reuse of single-use number 10 cans.
- Basic - Soiled reach-in cooler gaskets. Kitchen.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Used in walkin cooler for storing various food products.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic and oil -temp 71°f, cornstarch mixture 85°f **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken , beef over shrimp. **Corrected On-Site** **Repeat Violation**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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,egg rolls, chicken in walkin cooler. **Repeat Violation**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Rear handsink.
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8/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Cornstarch, salt, sauce
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Freezers and refrigerator
- Basic - Plastic jug cut in half and reused as scoop. Rice
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken. Corrective action taken: placed into walk in cooler
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp. Corrective action taken: placed into walk in cooler
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Raw chicken boxes used on top of lettuce and cooked foods inside the walk in cooler.
- Basic - Single-use plastic bag reused. Green plastic bags reused for food storage.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 75?F ( cookline)
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Chicken **Repeat Violation**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid
- High Priority - Raw animal food stored over cooked food. Raw chicken and beef stored above cooked food in the upright freezer.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over vegetables.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef, shrimp and pork inside the upright freezer.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Raw chicken boxes **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rear hand sink
- Intermediate - Nonfood-grade basting brush used in food. Metal banded brush used to scrape the bottom of sauce cans.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Corrective action taken: placed into walk in cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Noodles, chicken, shrimp, etc
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4/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. RICE. Repeat Violation.
- Observed nonfood-grade containers used for food storage. CHICKEN.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. CHICKEN.
- Observed residue build-up inside smoker.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knifes Corrected On Site.
- Critical - Observed employee food stored over food used for customers.
- Critical - Observed employee improperly washing hands. (Touching faucet handle after washing hands).
- Critical - Observed employee wash hands with no soap. Corrected On Site.
- Observed homemade plastic scoops made from gallon jugs used to scoop food products.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Uncooked Rice, Flour, and MSG.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. SUGAR.
- Critical - Observed sugar/MSG, and shortning stored on floor.
- Critical - Observed unlabeled sanitize solution bucket.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name in English.
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5/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
- Critical - No thermometer provided to measure temperature of food product.
- Observed unnecessary items on the premise outside back door.
- Critical - Vacuum breaker missing at hose bibb over steam table.
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12/9/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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