- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Beef in the walk-in freezer **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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**
- Basic - Employee personal items stored in or above a food preparation area. Phone by the prep table cutting board up front on the counter line. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Duck, chicken, and pork 106°-115°, corrective action taken was to regret to 165°, and hold at 135°.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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09/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- 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, employee making spring rolls. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, noodles 44°, reach in cooler by soup station, overstacked. employee moved to other cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food, raw duck over cooked noodles in walk in cooler. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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3/13/2014 | 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**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location, uncooked rice.
- Basic - In-use utensil stored in sanitizer between uses, cookline.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Live, small flying insects in food storage area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, rice on cookline 81°, employee time marked and will discard at 2 pm.
- High Priority - Raw animal food stored over ready-to-eat food, duck over tofu in walk in cooler. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling, rice date marked today in walk in cooler 81°. Management uncovered. **Corrected On-Site**
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9/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.....spoon , scoop, front line.
- Basic - Uncovered food stored near sink exposed to splash.....honey near handwashing sink, Cooke line. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......noodles, dumpelling , sauce 50? in flip top reach in cooler by handwashing sink. Different kind of noodles 54? in vegetable cooler..ice down on food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking .
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above......chicken 90? in glass warmer. Put time marked on it. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.....middle one in cooke line .
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Expired proof of employee food handler training .
- Critical - Handwash sink not accessible for employee use at all times.....obstructed by garbage can by 3 compertment sink. Corrected On Site. Repeat Violation.
- Critical - Observed toxic item stored by food......degreaser , all purpose cleanar spray bottle with spices, cooke line cabinet . Corrected On Site.
- Critical - Observed toxic item stored by utensils.....clorox spray bottle hang on clean utensils shelf. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.....noodles in walk in cooler .
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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment ( dishmachine ) food-contact surfaces and utensils not sanitized......recommended use 3 compartment sink for sanitize . Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times......obstructed by garbage can....by 3 compartment handwashing sink. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit.......reach in cooler .
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect......employee touched ice with bare hand. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.....waring gloves without washing hands. Corrected On Site.
- Critical - Observed food stored on floor.....bread walk in freezer .
- Critical - Observed potentially hazardous food thawed in standing water......shrimp Corrected On Site. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation...... raw pork next to ready to eat noodles reach in cooler , cooke line. Corrected On Site.
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6/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 00 ppm, advised operator sanitized utensils, pan, pot by 3 compartment sink.
- Critical - Handwash sink not accessible for employee use at all times.......obstructed by garnish can. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, ( chicken ) without changed glovs. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.....washing number in handwashing sink,frontline Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....duck, chicken 45 degrees walk in cooler, almost food 41/42 degrees in walk in cooler. Corrected On Site. closed door prperly.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit....salad nodles ,front counter. food being held more than 4 hours. volentraily discarded food. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature....chicken Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food.....raw egg over sauce reach in cooler ,cooke line. Corrected On Site.
- Critical - Observed unlabeled spray bottle....bleach spray bottle. Corrected On Site.
- Observed utensils stored in crevices between equipment. knife. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked....chicken , beef, sauces, walk in cooler.
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1/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. noodles in deep container tightly covered with clear wrap at 72 degrees. Noodles were uncovered immediately and aced in freezer to still be able to cool to 41 degrees within remaining 2 hours. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. cookline reach-in cooler.
- Observed attached equipment soiled with accumulated dust. fan guard in walk-in cooler.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. in deep container tightly covered. Corrected On Site.
- Observed nonfood-grade containers used for food storage. noodles in shopping / grocery bags.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken in reach-in/fliptop cooler on cookline at 50 degrees. Note: chicken stacked to high in container in top portion of fliptop cooler and therefor not able to maintain proper temperature of 41 degrees or below. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. chicken. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. pork. Corrected On Site.
- Critical - Observed small flying insects in dry storage area.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. salt container in dry storage area. Corrected On Site.
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9/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Displayed food not properly protected from contamination. --- lemon wedges on self serve beverage counter not protected from coughs/sneezes.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- line cook changing gloves without washhinbg hands.
- Observed build-up of dust on nonfood-contact surface. --- on top cook line pass-thru shelf at area wher to-go clamshell containers are stored.
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1/6/2011 | 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. --- in what appears (?) to be a utility sink at N end of wok line. follow up will indicate if this was originally the site of a handwash sink.
- Critical. Observed buildup of slime in the interior of ice machine.
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7/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area. --- dry food bins, rice uncovered.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
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4/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. --- tested at 0 parts per million.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed utensils stored in crevices between equipment. ---front service line.
- Critical. Observed unlabeled spray bottle.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. --- rear exit obstructed by boxes
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2/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/18/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. ---(1) No Approved Time as a Public Health Control Application has been completed.(2) Time as a Public Health Control was being used for roasted Chicken & Duck. (3) There was no recording/monitoring of the 4 hour limit.The 4 hou window was being exceeded. (5) After exceeding the 4 hour window the meats were being 'cooled' for later use. This is an EXTRENMELY DANGEROUS practice and MUST CEASE IMMEDIATELY.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. (1) NO Approved or Completed Application for Time As a Public Health Control exists. (2) TIME in LIEU of TEMPERATURE as a Public Health Control was being used. (3) There was NO recordkeeping or monitoring of the 4 hour window. (4) The 4 Hour window was being exceeded. (5) PHF's exceeding the 4 Hour Window were then being "cooled" for later use. THIS IS AN EXTREMELY DANGEROUS PRACTICE WHICH MUST CEASE IMMEDIATELY. AStopSale was Issued.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. --- chicken cooked on WOK line is immediately placed on open cold table with other cooled PHF foods (cooked & raw). this is not an effective cooling process for the chicken to achieve 70F wthin 2 hours and 41F within 6hrs. also it appears to be causing other cooled foods to increase in temperature to become temperature violations. Repeat Violation.
- Critical. Observed food stored on floor. --- containers of peeled carrots in water stored on floor along cook line (maybe for prepping?) Repeat Violation. Repeat Violation.
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- saw cook with hand in mouth without following with washing. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- witnessed no employee wash hands during entire inspection.
- Observed single-use containers reused for the storage of food. --- sauces in WIC in plastic single-use cooking oil bottles/containers. Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. --- RIC opposite wok line.
- Critical. Observed handwash sink used for purposes other than handwashing. Repeat Violation.
- Missing drain plug at dumpster. Repeat Violation.
- Observed open dumpster lid. Repeat Violation. Repeat Violation.
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8/6/2009 | Routine - Food | Warning Issued |
| No report available. | 6/3/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 12/18/2008 | Routine - Food | Administrative complaint recommended |
| No report available. | 7/3/2008 | Routine - Food | Administrative complaint recommended |
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