- Basic - Bowl or other container with no handle used to dispense food. Bulk sugar
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Food stored on floor. Bulk oil
- Basic - In-use tongs stored on oven door handle.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food.raw chicken wings over cooked chicken and bean sprouts
- 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.
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5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen. Oil
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair, reach in cooler not holding temp, repair man alled
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Mop bucket not emptied
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use tongs stored on oven door handle.
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Black garbage bag for parsley
- Basic - Stored food not covered in reach-in freezer.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- 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 - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen. Bulk oil
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food storage container/container lid cracked or broken.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Bulk sugar
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Paper towel used as liner for food container.
- Basic - Raw animal food not properly separated from unwashed produce. Raw chicken bags next to cabbage heads
- Basic - Raw animal food stored above unwashed produce. Raw chicken over cabbage heads
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Touched shredded carrots
- High Priority - Raw animal food stored over cooked food. Raw fish over cooked duck
- Intermediate - Handwash sink not accessible for employee use due to being blocked by cart on wheels for rice cooker
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **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.
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12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food, bulk containers
- Basic - Duct tape used to repair nonfood-contact surface, on side of hand wash sink
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils., glass of ice tea cook line
- Basic - Utensils not stored inverted or in a protected manner.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dented/rusted cans present.
- High Priority - Food with mold-like growth. Squash **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing, sharpening stone and green scrub cloth
- Intermediate - Spray bottle containing toxic substance not labeled, bug spray on floor near hand was sink
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed raw animal food stored over ready-to-eat food - raw beef stored above vegetables in upright cooler and raw beef and chicken stored behind vegetables in make table refrigerator. Corrected On Site.
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7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed debris (dead roaches) under dishmachine.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit - rice scoop in 121F water.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch mixed in water on cooks line measured 61F. Product placed on ice to control temperature.
- Critical - Working containers of food removed from original container not identified by common name - fish sauce in plastic container not labeled.
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3/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Observed wet nesting on clean containers.
- 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. Observed using Food Safety Training, Inc. for employee training, but all training has expired
- Observed employee with no hair restraint. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored in 83F water.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch in water measured 68F.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken stored above cooked potatoes and lettuce in reach-in cooler. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Cleaners in spray bottles not labeled.
- Critical - Working containers of food removed from original container not identified by common name. Sauces in plastic squeeze bottles not labeled.
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10/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
- Critical - Potentially hazardous food properly thawed
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6/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water. seafood Corrected On Site.
- Critical. Observed food stored on floor. cases of coconut milk
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. next to ice biin Corrected On Site.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical. Vacuum breaker mising at hose bibb. mop sink
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed personal care item stored with food. purse Corrected On Site.
- Critical. Observed unlabeled spray bottle. storage room by washer
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12/10/2010 | 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. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or discard, the food item.
- Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labelled with their common names.
- Plumbing system in disrepair. Repair the leaking-hot-water faucet, at the handwashing sink, behind the sushi bar.
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7/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over vegetable -eggs need to be on bottom shelf
- Critical. Observed food stored on floor. flour on floor in dry storage areas
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. plates on cookline need to be inverted for protection
- Critical. Hand wash sink lacking proper hand drying provisions.
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2/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in an improper manner.
- Critical. Observed food stored on floor. cans in floor in dry storage area
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl in large sugar bin
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil buildup inside ice bin. black like substance
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. plates on cookline
- Critical. Handwash sink not accessible for employee use at all times. blocked with plates and rice cooker
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
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11/17/2009 | 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.
- Critical. No conspicuously located thermometer in holding unit. reachin coolers on cookline
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Observed cloth used as a food-contact surface.
- Observed employee with no hair restraint. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue cookline
- Critical. Hot water not provided/shut off at employee hand wash sink. by back door and by side doors
- Plumbing system improperly repaired. water leaking at hand wash sinks valves turned off too keep from leaking no hot water at sinks
- Critical. Handwash sink not accessible for employee use at all times.blocked with knife stone
- Critical. Hand wash sink lacking proper hand drying provisions. next to reachin cooler
- Critical. Observed toxic item stored by food. gasoline in dry storage area
- Critical. Pesticide use not in accordance with manufacturer's directions. raid brand for household use only
- Carbon dioxide/helium tanks not adequately secured.
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9/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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