- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table, mgr placed it on bottom **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cooked fish for employees meal over sauces for customers, in wic, mgr placed fish on bottom **Corrected On-Site**
- Basic - Equipment in poor repair. Cutting board on table for beef
- Basic - Food stored in dry storage area not covered. Bags opened, mgr closed them **Corrected On-Site** **Repeat Violation**
- Basic - Food stored on floor. Clean oil in jug, mgr placed it on shelf
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. By box freezer **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. For dumpling in box freezer
- Basic - Objectionable odor in establishment. By triple sink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 48° egg rolls, fried pork, cooked pork, fried chicken, raw chicken in cooler by entrance to kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 109° chicken bullion on cook line, corrective action: mgr turned burner on
- High Priority - Toxic substance/chemical stored by or with food. Spray bottle by boxes of soy sauce, mgr moved chemical **Corrected On-Site** **Repeat Violation**
- 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. Reach in cooler by entrance to kitchen, my probe thermometer reading 48°, their probe reading 42° but not calibrated
- Intermediate - Handwash sink not accessible for employee use at all times. By triple sink, rack on the way, employee moved rack **Corrected On-Site** **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. 116-133° egg rolls on rack, corrective action: placed in wic **Repeat Violation**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 22° in ice water
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08/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Repeat Violation**
- Basic - Food stored in dry storage area not covered. Bulk bags **Corrected On-Site**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. **Repeat Violation**
- Basic - Reuse of single-use articles. Tomato sauce can for soy sauce in cooler **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 70° cut cabbage on table, and 70° corn starch and water, explained time as public health control, corrective action : wrote time
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp, over rice in wic **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. One egg, discarded **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. By box with sauce, server area **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. By triple sink, big rack in front of handsink
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. 113° chicken wings, corrective action: placed in cooler
- Intermediate - Spray bottle containing toxic substance not labeled. In chemical shelf, yellow substance **Corrected On-Site**
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/23/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. On soy sauce **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walk in cooler **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Reach in cooler by front counter not properly working, thermometer reading 60°. Don't use this cooler until thermometer reads 41° or below. Also prep reach in cooler, foods at 45°, thermometer reading 40° **Warning**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Just arrived and started prepping **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg roll, chicken, pork 55-60° in reach in cooler by front counter, 45° tofu and noodles in prep reach in cooler **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over dough in reach in freezer by dining table, raw chicken over vegies in upright freezer by back door, raw chicken over sauces in wic **Repeat Violation** **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw pork in reach in freezer at dining area **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Under prep table **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 300 ppm **Corrected On-Site** **Warning**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 28° in ice water, **Warning**
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9/20/2013 | Routine - Food | Warning Issued |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Stored food not covered in chest freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Chest freezer.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food.
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over cabbage in walk in.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by rolling rack 6 ft high.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken . **Corrected On-Site**
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 comp sink used
- Critical - Observed food stored on floor. Jugs of oil **Corrected On-Site**
- Critical - Observed raw animal food stored over cooked food. Walk in cooler, raw chicken over cooked pork.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw beef, walk in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. Multiple coolers
- Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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11/20/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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