- Basic - Food residue accumulated on kitchen floor.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. / in bulk rice container **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. / at sinks by mop sink
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. /. Ceiling lights and lights above display cases at front line
- Basic - No Heimlich maneuver/choking sign posted.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Corrected On-Site**
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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. / a container of sauce / **Corrected On-Site**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. / cooked beef 63F / made 1 day ago / discarded by manager.
- Intermediate - Spray bottle containing toxic substance not labeled. / a clear liquid bottle under 3 bay sink.
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5/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. / walk in cooler.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. / cooked chicken at 97F / hot holding unit / less than 4 hours / recommended using time as public health control.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / chicken broth at 63F / less than 2 hours / moved to walk in cooler.
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in holding unit not covered / chicken in hot holding unit not completely covered / **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. / chicken at 125F / warmer less than 4 hours / chicken reheated to 165F or above before serving.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. / cut cabbage at 70F / less than 2 hours / moved to walk in cooler / time as public health control recommended.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / chicken broth at 72F / less than 4 hours / moved to reach in cooler / time as public health control recommended.
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9/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Leaking pipe at plumbing fixture. / under cook line. **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. / cooked fried chicken nugget at 45F overnight / walk in cooler. **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. / cooked chicken held at 120F / warmer in kitchen. **Warning**
- High Priority - Employee washed hands with no soap. / female kitchen employee. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / chicken broth at 64F / less than 4 hours / moved to walk in cooler. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. / raw chicken at 44F / walk in cooler. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. / female kitchen employee washed hands in 3 bay sink instead of hand sink. **Warning**
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5/23/2013 | Routine - Food | Warning Issued |
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. LIGHT SHEILD BROKEN IN KITCHEN AREA.
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10/2/2012 | Routine - Food | Emergency Order Callback Complied |
- Lights missing the proper shield, sleeve coatings or covers. LIGHT SHEILD BROKEN IN KITCHEN AREA.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - Observed bare hand contact of CHICKEN by employees WHILE PREPARING CHICKEN and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee switch from working with CHICKEN AND FAILED TO WASH HANDS BEFORE PUTTING ON GLOVES.
- Critical - Observed handwash sink used for purposes other than handwashing. DIRTY TRAYS STORED IN HWS.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornstrach and water 73 , pasta water and cornstrach 83 , liquid eggs 46 , pasta 44 in WIC. This violation must be corrected by : 10-2-2012.
- Critical - Observed roach activity as evidenced by live roaches found. FIRST OBSERVED 2 LIVE ROACHES ON WET MOP ON TOP OF RACK BELOW THE SODA BOXES, ACROSS FROM 3-CS. I MOVED TWO WET MOPS FROM THE STAINLESS STEEL RACK AND 20 LIVE ROACHES FELL ONTO THE GROUND. This violation must be corrected by : 10-2-2012.
- Critical - Stop Sale issued due to adulteration of food product. CHICKEN
- Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth next to grill.
- Critical - Working containers of food removed from original container not identified by common name. Suger and Rice not properly labeled.
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10/1/2012 | Routine - Food | Emergency order recommended |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. / cookline.
- Critical - Observed food stored on floor. / cooking wine and vinegar / dry storage room.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. / chlorine over 200ppm / sanitizing bucket / front counter / Corrected On Site.
- Critical - Sanitizing solution not maintained clean. / 3 bay sink.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. / 0ppm / sanitizing bucket / cookline / Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. / salt container under prep table / Corrected On Site.
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7/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. / cooked chicken at 118F / product was moved to reach in cooler.
- Drain cover(s) missing. / 3 bay sink.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. / potato starch / dry storage room.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. / rice scoop / Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. / observed an open bag of potato starch in dry storage room.
- Critical - Observed uncovered food in holding unit/dry storage area. / observed egg wash uncovered in reach in cooler.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. / observed unwashed vegetables stored over cooked noodles / walk in cooler / Corrected On Site.
- Plumbing system in disrepair. / handsink / front counter.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / observed white rice on prep table at 129F.
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2/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. / cook
- Critical - Observed employee wash hands with no soap. / front staff
- Observed employee with no hair restraint. / cook in kitchen
- Critical - Observed food stored on floor. / observed oil carton, soy sauce stored on floor / dry storage room / Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. / rice scoop / kitchen / Corrected On Site.
- Observed leaking pipe at plumbing fixture. / cookline
- Observed old labels stuck to food containers after cleaning. / walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / chicken at 49F / walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / grilled chicken stored at room temperature at 98F / chicken was cooked the day before.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). / chicken at 49F and 98F.
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9/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cook, when changing chours. Corrected On Site.
- Observed green gcutting board grooved/pitted and no longer cleanable.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing, was 0 ppm.
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1/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue, by cook's line.
- Critical. Violation: 53B-08-1 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. Pro This violation must be corrected by : 9-21-10.
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9/24/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name, flour containers by cook's line.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink, cook washed hands in the 3 compartment sink.
- Critical. Observed employee wash hands with no soap, cook.
- Food-contact surface not smooth and easily cleanable, plastic tub is cracked and held with blue tape.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink, cook was washing lexan pans and rinsing but not sanitizing.
- Wet wiping cloth not stored in sanitizing solution between uses, was stored on top of food preparation table by rice cooker.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue, by cook's line.
- Observed residue build-up on nonfood-contact surface, storage racks under chicken inside walk in cooler.
- Observed single-service items stored on floor couple of cups sleeves inside storage room.
- Critical. Handwash sink not accessible for employee use at all times, blocked with plates in the kitchen area.
- Critical. Observed toxic item stored in food preparation area, can of stainless steel cleaner was stored on top of food preparation table by cook's line.
- Critical. Observed unlabeled spray bottle, under draining boards of 3 compartment sink.
- Critical. Manager lacking proof of Food Manager Certification, observed 2 manager certification Mariella Montoya and Nuttamol Pornchavarath, asked employee about them and he stated those two persons don't work in this restaurant anymore. This violation must be corrected by : 9-21-10.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, did not know how to use the 3 compartment sink.
- 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. Pro This violation must be corrected by : 9-21-10.
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7/21/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chicken and beef broth 61 degrees Fahrenheit on cook's line without timemarking. Corrected On Site.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit, off by 4 degrees Fahrenheit. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation, unsealed container of raw chicken over unsealed container of raw beef in walkin cooler. Corrected On Site.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, some racks in walkin cooler peeling and rusting.
- Critical. Cold water not provided/shut off at employee handwash sink, back kitchen.
- Critical. Hot water not provided/shut off at employee hand wash sink, back kitchen.
- Lights missing the proper shield, sleeve coatings or covers, back kitchen over rice cooker.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed, chlorine in 3 compartment sink 200 ppm. Corrected On Site.
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2/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area, egg rolls and cooked pasta in walkin cooler.
- Observed cutting board grooved/pitted and no longer cleanable, all.
- Critical. Cold water not provided/shut off at three-compartment sink.
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10/29/2009 | Routine - Food | Inspection Completed - No Further Action |
- Floors properly constructed, clean, drained, coved
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7/17/2009 | Complaint Partial | Inspection Completed - No Further Action |
| No report available. | 6/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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