- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Ceiling tile missing. Over cooler
- Basic - Food stored on floor. Walk in cooler **Corrected On-Site**
- Basic - Gaskets with slimy/mold-like build-up. Reach in on cook line
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - No suitable facilities provided to store employee clothing and other possessions. Phones, cigarettes , coats **Repeat Violation**
- Basic - Nonfood-contact equipment in poor repair. Coffin freezer lid broken , by 3 compartment sink
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food.
- Basic - Stored food not covered in walk-in cooler. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Pan only washed and rinsed
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic and oil, corn starch and water both at 62°, corrective action taken
- 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.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Towels and utensils **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Either
- Intermediate - Records/documents for required employee training do not contain all of the required information. Only certificates have been filled out, book, practice tests, final test not completed
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11/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee personal items stored in or above a food preparation area. Coats
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food debris accumulated on kitchen floor. Behind make table
- Basic - Food stored in dry storage area not covered. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Soil residue build-up on equipment, shelving in kitchen
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- 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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1/23/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Bags of bulk items , buckets of food
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Upright freezer
- Basic - Leaking pipe at plumbing fixture. Back hand sink p trap leaking water onto floor
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Wiping cloth/towel used under cutting board.
- 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. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Windex next to straws at front counter
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Towels
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front **Corrected On-Site**
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8/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris on outside of food storage bins
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling in disrepair. Water damaged
- Basic - Designated employee eating/drinking area located in a food preparation or other restricted area causing possible cross contamination.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Grease accumulated under cooking equipment.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Egg rolls date marked 4/1 in front reach in cooler, today is 4/10
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.(front)
- Critical - Hot water not provided/shut off at employee hand wash sink.(rear) Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.(kitchen) Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair.
- 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.(inside bulk food containers)
- Observed leaking faucet at plumbing fixture.(3 compartment sink)
- Observed nonfood-grade containers used for food storage.
- Observed nonfood-grade containers used for food storage.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Repeat Violation.
- Observed single-service articles stored without protection from contamination.
- Observed soiled reach in and walk in cooler gaskets.
- Observed soiled reach in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.(walk in cooler and freezer)
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name.(squeeze bottles)
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7/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of grease on hood filters
- Critical - Observed food stored on floor. prep arwa, walkin cooler
- 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 old labels stuck to food containers after cleaning.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over beef and pork in reachins freezer
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. towels
- Critical - Observed uncovered food in holding unit/dry storage area. walkin
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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12/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/1/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding walkin cooler equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Observed employee with no hair restraint.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.lomein
- Critical - Observed food stored on floor. kitchen
- Observed gaskets with slimy/mold-like build-up. reachins
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 57 chicken 45 beef 45
- Observed residue build-up on kItchen equipment
- Critical - Observed uncovered food in holding unit/dry storage area. walkin
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding walk in cooler equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.before putting on gloves
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- 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.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over Beef
- Critical - Observed uncovered food in holding unit/dry storage area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. in english
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3/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation. pork, chicken
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. chicken over sauces
- Critical. Violation: 08A-28-1 Observed food stored on floor. cooler, kitchen
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. cooler Repeat Violation.
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Violation: 13-03-1 Observed employee with no hair restraint. Repeat Violation.
- Violation: 14-49-1 Observed single-use containers (boxes and/or cans) reused for the storage of food. cans, boxes, gallon container
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair coffin freezer lid Repeat Violation.
- Violation: 15-38-1 Observed mop sink not accessible. blocked by storage shelf
- Violation: 21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. tested over 400 ppm Repeat Violation.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Violation: 24-08-1 Equipment and utensils not properly air-dried.
- Critical. Violation: 35B-03-1 Outer openings not protected with self-closing doors.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. gaps around door
- Critical. Violation: 48-06-2 Observed a gas appliance without proper access. water heater blocked in by shelf. For reporting purposes only.
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10/29/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed dented/rusted cans. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation. pork, chicken
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. front reachin white refrigerator
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Observed raw animal food stored over ready-to-eat food. chicken over sauces
- Critical. Observed food stored on floor. cooler, kitchen
- Critical. Observed uncovered food in holding unit/dry storage area. cooler Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Observed employee with no hair restraint. Repeat Violation.
- Equipment or utensils not designed or constructed in a durable manner. plastic gallon jug scoop
- Observed ripped/worn/dirty/greasy cardboard used as shelf cover.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. cans, boxes, gallon container
- Observed a nonfood-grade drill and mixer used in food.
- Observed nonfood-grade containers used for food storage. bags, plastic container
- Dollies, pallets,soda/milk racks or skids used to store or transport packaged food not designed to be moved easily to allow for cleaning access.
- Observed nonfood-contact equipment in poor repair coffin freezer lid Repeat Violation.
- Observed mop sink not accessible. blocked by storage shelf
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. tested over 400 ppm Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed build-up of grease on hood filters
- Observed residue build-up on kitchen equipment
- Equipment and utensils not properly air-dried.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Outer openings not protected with self-closing doors.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. gaps around door
- Critical. Observed screen in door torn/in poor repair. Repeat Violation.
- Observed food debris accumulated on kitchen floor. kitchen Repeat Violation.
- Light not functioning. several in kitchen
- Critical. Observed toxic item stored by food. dish soap next to thawing pork
- Critical. Observed toxic item stored in food preparation area. bug spray
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. towels
- Critical. Observed unlabeled spray bottle.
- Critical. Insecticide/rodenticide use not in compliance with regulations. bug spray intended for household use only
- Critical. Observed a gas appliance without proper access. water heater blocked in by shelf. For reporting purposes only.
- 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
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8/24/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/18/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued due to adulteration of food product.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. egg rolls in walkin cooler Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. open bag of salt
- Critical. Observed food contaminated by unsanitized equipment.cabbage and vegetables blanched for spring rolls put in colander with round cutting board, dirty cloth and filthy soy sauce bucket on top of it to get all liquid out.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. handle missing to scoop for flour.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. fried rice scoop
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical. Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. water bottle on front prep counter and on back storage shelf next to plastic wrap.
- Observed employee with no hair restraint.
- Observed equipment in poor repair. lid to chest freezer broken and taped
- Observed utensils in poor condition.Chipped pressed wood bowls
- Observed nonfood-grade containers used for food storage.flour, cornstarch, etc. Also plastic bags used in freezer not food grade.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. reading greater than 400ppm.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present. Front door open; flies observed in prep area.
- Critical. Observed back screen in door in poor repair.
- Observed food debris accumulated on kitchen floor.
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4/6/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Food not stored in a clean/dry location vegetable containers stored on top of other food
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.raw beef on sauces
- Critical. Observed uncovered food in holding unit/dry storage area.chicken wings
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical. Observed an beverage container on a food preparation table or over/next to clean equipment/utensils.
- Single-service containers not constructed with the required characteristics.using greasy, worn sauce boxes
- Observed utensils in poor condition.chipped bowls
- Observed a nonfood-grade basting brush used in food.
- Observed nonfood-grade containers used for food storage.bags, plastic tubs
- Observed nonfood-contact equipment in poor repair chest freezer lid broken and taped
- Observed old food stuck to clean dishware/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.on clean rack over sink
- Observed build-up of grease on nonfood-contact surface.hood
- Observed gaskets with slimy/mold-like build-up.walkin cooler
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. Hot water not provided/shut off at employee hand wash sink.front
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. space around screen door
- Observed grease accumulated on kitchen floor.behind hood area
- Observed personal care item stored with single service items
- No copy of latest inspection report.
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9/28/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 2/10/2009 | Routine - Food | Inspection Completed - No Further Action |
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