- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook had drink on prep shelf, moved to lowest position **Corrected On-Site**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Metal scrub pad, worn, discarded
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07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Clean dishes over prep table
- Basic - Open dumpster lid. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Was at 0 ppm **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Chicken over beef **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Open glue traps on top of canned food **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Pan in sink **Corrected On-Site**
- Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Chlorine for dish machine, no chart availvable **Corrected On-Site**
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 in kitchen **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Multiple items, freezer and cooler
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line **Corrected On-Site**
- 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. Handle in chicken **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair. Lower shelves, multiple prep tables, pitted rusted
- Basic - Outer openings not protected with self-closing doors. Side door in dining room
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line right side **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 54°, chopped vegetables 72° going to time as a public health control
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Near nozzles, not nozzles them self
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Owner using own plan with clipboard, no written plan, Gave him our template
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9/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup above prep table **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed under water that was barely running/dripping. Chicken in prep sink **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- 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.
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Black mold like build up on interior of ice machine.
- Black mold like build up on wall at mopsink area.
- Cabinet interior soiled under wait station drink machine.
- Condenser leaking in walk in cooler.
- Dishmachine pipe leaking.
- Dry wiping cloth that is soiled in use.
- Critical - Employee not changing gloves when necessary. Using gloved hands to go from buffet, touching doors, and handles and then preparing food.
- Critical - Employee washing hands at dishsink. COS.
- Critical - Employees washing gloved hands.
- Critical - Flies in the kitchen.
- No hair restraint. Bin Lin - owner.
- Critical - Observed condenser water dripping directly onto uncovered food. Seafood salad. Discarded. COS.
- Critical - Oil stored on the floor. In kitchen. COS.
- Critical - Sanitized @ dishmachine not at proper minimum strength. 0 ppm. Triple sink must be used to wash dishes until dishmachine is dispensing proper amount of sanitizer.
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7/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0PPM Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.IN RICE Corrected On Site.
- Critical - Observed FOOD THAWING IN TRIPLE SINK WITH DIRTY DISHES IN NEXT COMPARTMENT Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.ON DISHMACHINE
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.ONLY ONE COMPARTMENT BEING USED Corrected On Site.
- Critical - Observed food stored on floor.RICE AND SAUCE Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.FILL SANITIZER BUCKETS Corrected On Site.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. NO DATE ON TIME SHEET Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water.SHRIMP Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.WET WIPING CLOTH 400+PPM Corrected On Site.
- Critical - Observed toxic item stored by food.LOTION Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/19/2011 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. women's bathroom
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm
- Floors not maintained smooth and durable.walk in coolerandfreezer.
- Critical - Food stored in pans with other pans of food ontop touching the food.
- Critical - Handwash sink not accessible for employee use at all times. Wait area
- Critical - Handwash sink not accessible for employee use at all times.sauces.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Tong handle touching the fried noodles on the buffet.
- Critical - Insecticide/rodenticide use not in compliance with regulations.home bug spray.
- Critical - No conspicuously located thermometer in holding unit.Ice Cream freezer
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Under buffet tables.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.rear door.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Observed ceiling in disrepair.dry storage .
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dead roaches on premises.1 roach dead.
- Observed dusty ceiling tiles and/or air conditioning vent covers. bathrooms
- Critical - Observed employee improperly washing hands. Employees washing hands less than 20 seconds.
- Critical - Observed employee improperly washing hands.less than 20 seconds .
- Critical - Observed employee wash hands with no soap.
- Observed food debris accumulated on kitchen floor.dry storage .
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.triple sink.
- Critical - Observed food stored in ice used for drinks. Pitcher of tea stored inside beverage ice.
- Critical - Observed food stored on floor.oil and sauce.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.handles of units.
- Critical - Observed live flies in kitchen.
- Observed residue build-up on nonfood-contact surface.shelving .
- Critical - Observed soil buildup inside ice bin.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.screen door.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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9/30/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/30/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Critical - Observed food stored on floor. Cases of chicken on sheetpan on walk-in cooler floor.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken at 54 degrees F and beef at 52 degrees F in make table. Repeat Violation.
- Critical - Observed toxic item stored by utensils. Corrected On Site.
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6/16/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cookline: cornstarch with water 78 and noodles 66 degrees f. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cookline: chicken 100 degrees f Buffet: meatballs 104 and rice 113 degrees f. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw chicken over sauces in walkin cooler.
- Critical. Observed food stored on floor. Oil jug on cookline
- Critical. Observed food stored on floor. Sauces near register
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cooked handling washed broccoli Corrected On Site.
- Observed ice scoop with handle in contact with ice. Also, rice scoop handle in contact with the rice. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Cook left the cookline and went to the buffet, went into walkin cooler, added soap to the dishwash water & then returned to the cookline and began preparing food without washing & drying his hands. Repeat Violation.
- Critical. Observed employee improperly washing hands. Less than 20 seconds. (about 12 seconds) Repeat Violation.
- Equipment or utensils not designed or constructed in a durable manner. A cut off plastic jug is being as a scoop.
- Observed cloth towel used as shelf cover. Tea pitchers stored on a cloth towel.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Blue wooden shelving in walkin cooler.
- Observed build-up of grease on nonfood-contact surface. hood filters Repeat Violation.
- Observed residue build-up on nonfood-contact surface. Dry storage shelving where fortune cookies are stored.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Walkin Cooler shelving
- Equipment and utensils not properly air-dried. Beverage cups and prep pans.
- Observed hole in wall. Rear dry storage area. under shelving
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Critical. No original 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. Original certificates must be available to the inspector.
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10/12/2010 | Complaint Full | Administrative complaint recommended |
- 03A-07-1: OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGRE#S CHICKEN 83 DEGREES F AND CORNSTARCH WITH WATER 80 DEGREES F ON COOKLINE. CHICKEN 45 DEGREES F IN REACHIN COOLER. REPEAT VIOLATION. Callback: cornstarch with water 78, noodles 66 degrees f on cookline
- 03B-03-1: OBSERVED POTENTIALLY HAZARDOUS FOOD NOT HELD AT 135 DEGREES F OR ABOVE. CHICKEN 102 DEGREES F AND 120 DEGREES F AND RICE 127 DEGREES F ON BUFFET. REPEAT VIOLATION. Callback: Cookline: chicken 100 Buffet: meatballs 104 and rice 113 degrees f.
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10/12/2010 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 45 degrees F. in reachin cooler Repeat Violation. Callback : Rice 52 degrees
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
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6/22/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Food may not be served. Eggrolls dated 6/14 & chicken dated 6/13 and changed to 3/31 during inspection. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 83 & cornstarch with water 80 degrees on cookline Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 45 degrees F. in reachin cooler Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken 102 & 120 degrees F and rice 127 on buffet Repeat Violation.
- Critical. Observed potentially hazardous food thawed in an improper manner. Thawing raw chicken & imitation crab together in standing water.
- Critical. Observed uncovered food in holding unit/dry storage area. Walkin Cooler Brocolli, chicken, eggrolls
- Critical. Raw animal food not properly separated from ready-to-eat food. Exposed raw chicken thawing with imitation crab meat in standing water.
- Critical. Observed cardboard used as a food-contact surface. Cardboard covering mushrooms in walkin cooler.
- Observed sugar scoop with handle in contact with sugar.
- 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. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed interior of oven soiled.
- Critical. Observed rodent activity as evidenced by rodent droppings found. Twenty-seven semi hard rodent droppings observed in dry storage area. 24 Hour Callback per Cathy T.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present. Rear door
- Observed grease accumulated under cooking equipment.
- Carbon dioxide/helium tanks not adequately secured.
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6/21/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. eggrolls dated 4/15/10
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook left the cookline to go into the walkin cooler and returned to the cookline and began preparing food without washing his hands. Corrected On Site.
- Critical. Observed employee improperly washing hands. less than 20 seconds
- Observed walk-in freezer gasket torn/in disrepair.
- Critical. Observed interior of oven soiled.
- Critical. Observed soil buildup inside ice bin. mold-like buildup
- Observed build-up of grease on nonfood-contact surface. hood filters
- Observed grease accumulated under cooking equipment.
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4/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/12/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 77 degrees (kitchen)
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. On buffet: meatballs 120, rice 101, krabmeat eggrolls 131, potatoes 116 and chicken on a stick 106 degrees.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw bacon & fish over vegetables & cheese sticks in freezer.
- Critical. Observed raw animal food stored over ready-to-eat food. chicken over ice cream in freezer
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On top of dishwash machine.
- Observed equipment in poor repair. Ice scoop for the ice machine is broken.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Equipment and utensils not properly air-dried. Beverage Cups are wetnesting
- Critical. Handwash sink not accessible for employee use at all times. Wait area sink blocked with pitchers of tea.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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10/6/2009 | Routine - Food | Warning Issued |
| No report available. | 5/26/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/23/2009 | Routine - Food | Warning Issued |
| No report available. | 11/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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