- Basic - Buildup of food debris/soil residue on equipment door handles.Cooler by fryer.
- Basic - Case/container/bag of food stored on floor in walk-in freezer.
- Basic - Cloth used as a food-contact surface. Covering rice while cooling.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Small sleeping area on bottom shelf of back storage rack. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.Lift top and cooler by fryers.
- Basic - Reuse of single-service articles.Egg packing material used for draining liquids from colanders.
- Basic - Single-service articles not stored inverted or protected from contamination.Carry out containers.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Brown sauce cooling in 5 gallon bucket. **Corrected On-Site**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Repeat Violation**
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09/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in freezer.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors.Small area in dry storeroom for children to sleep.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.Chicken thawing in standing water.
- High Priority - Live flies in kitchen.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.One of two thermometers hanging in walkin cooler reading 50° f@ 35° f
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6/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- 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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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- High Priority - Container of medicine improperly stored.On shelf above cooler.
- Intermediate - Handwash sink not accessible for employee use at all times.Blocked by chairs.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls.
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8/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Food stored on floor. walkin freezer.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken left out at room temperature during lunch 87? f. Operator agrees to use time as a public health control.
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4/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed equipment in poor repair. Metal insert pans in top of lift top cooler not sized properly - allowing cold air to escape.
- 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.
- Observed utensils stored in crevices between equipment.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pork wonton held at room temperature by steamtable 108 degrees F. Food may be held below 135 degrees F. provided a written Time as a Public Health policy is in effect.
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10/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. Walkin freezer.
- Observed utensils stored in crevices between equipment. Chefs knive.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Egg rolls.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Thermometer on outside of walkin cooler reading 34 at 39 degrees F.
- Observed build-up of grease on nonfood-contact surface. Bottom edge of hood filters.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Observed worker wa h hands in three compartment sink.
- Critical - Observed less than 1 handwash sink or number required by law for employees. Only one handsink in back of restaurant behind partial wall - not within easy access to workers at front of restaurant.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Egg rolls should be date marked when held over 24 hours.
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2/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. Ceiling tiles removed above walkin cooler to aid in air circulation
- Critical - Observed food stored on floor. Walkin freezer.
- Observed utensils stored in crevices between equipment. Chefs knive stored in crack between refrigerator and cooler.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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9/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed condiments stored in unapproved dispensers. Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for the draing fried foods.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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5/27/2011 | Routine - Food | Inspection Completed - No Further Action |
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