- Basic - Employee with no hair restraint while engaging in food preparation./ employee in the kitchen .
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit./ rice scoop **Repeat Violation**/ re- educated again about keeping in water of 135 degrees for in a dry clean area
- Intermediate - Hot water not provided/shut off at employee handwash sink./ water temp 92° , employee sink ./ still at 92 degrees f- will have someone come check it/ if observed on next inspection an administrative action shall be issued
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07/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Ceiling soiled with accumulated dust./ spider web in the dinning room area.
- Basic - Dead roaches on premises./approximately 5 to 6 dead behind the cook equipment.
- Basic - Employee with no hair restraint while engaging in food preparation./ employee in the kitchen .
- Basic - Hood soiled with accumulated grease. / cook line
- Basic - In-use knife/knives stored in cracks between pieces of equipment. / cook line.
- Basic - In-use wet wiping cloth/towel used under cutting board. / cook line l
- Basic - Stored food not covered in reaching freezer ./ at dining room .
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./cook line
- Basic - Working containers of food removed from original container not identified by common name. / seasoning , sugar .
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. / employee between changing task .
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit./ rice scoop **Repeat Violation**
- High Priority - Roach activity present as evidenced by live roaches found./ 1 live in between the hand sink and smoker , and one more in the bathroom .
- Intermediate - Hot water not provided/shut off at employee handwash sink./ water temp 92° , employee sink .
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ cooked egg rolls ,cooked ribs in walking cooler.
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07/23/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.bowls used to scoop bulk items rice, flour, crn starch **Repeat Violation**
- Basic - No handwashing signs provided at a hand sink used by food employees.kitchen
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.recommend a screen door
- Basic - Plastic buckets of soy sauce on the floor in kitchen.stored on floor.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Bulk storage containers **Repeat Violation**
- Basic - containers of food stored on floor in walk-in cooler.
- High Priority - 2 Live flies in kitchen.operator killed. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.menu used as a food liner
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front line hand sink **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked chicken stored in deep plastic containers on rack in dry storage area. Operator placed cooked chicken wings on sheet pans and placed in the walk in cooler. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.cooked egg rolls assortment of cooked chicken,lo mien noodles, cooked BBQ ribs **Repeat Violation**
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3/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food./ bowl for bulk flour
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit./ water at 62 degrees f **Corrected On-Site**
- Basic - Reuse of single-service articles./ cut plastic milk container for scoop
- Basic - Working containers of food removed from original container not identified by common name./ bulk product
- 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 and the time removed from temperature control cannot be determined. Re- educated will discard at 3:00 pm operator marked container **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food./ educated helped with time as public health control form **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ egg rolls, cooked chicken
- Intermediate - Records/documents for required employee training do not contain all of the required information./ review with owner explained the 3 year date **Corrected On-Site**
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10/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.girl prepping with bracelet on
- Basic - Equipment or utensils not designed or constructed in a durable manner.cardboard in use for sauces. The sauces are not the original item in the box
- Basic - Food stored in a prohibited area.oil, spices etc in employee bathroom
- Basic - Food stored on floor.numerous working containers of sauces are on the floor in the walkin
- Basic - Hole in wall.above 3 bin sink
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.to go cup in use as a scoop in soy sauce.corrected on site
- Basic - No handwashing sign provided at a hand sink used by food employees.prep area has no handwash sign
- Basic - No suitable facilities provided to store employee clothing and other possessions.no sign on frig designating employee food only
- Basic - Outer openings not protected with self-closing doors.side door to tray area
- Basic - Reuse of single-service articles.egg crates are being reused for utensil storage
- Basic - Single-service articles improperly stored.observed Saran Wrap in employee bathroom
- Basic - Stored food not covered in chest freezer.chicken at 18f
- Basic - Stored food not covered in walk-in freezer.numerous items uncovered in walk in . Correted on site
- Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.repeat
- 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 and the time removed from temperature control cannot be determined. See stop sale. Corn starch 81f
- High Priority - Raw animal food stored over ready-to-eat food.observed raw eggs over ready to eat sauce in walk in
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.whole shell at 69f. Overfilled in the prep box. Corrective action taken. Eggs just filled up
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.fried chicken sitting out since the morning per cook.
- Intermediate - Handwash sink used for purposes other than handwashing.employee bathroom sink has unused equiptment on it
- Intermediate - Hot water not provided/shut off at employee handwash sink.corrected on site
- Intermediate - No soap provided at handwash sink.prep area
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.ciooked chicken and other fried items left out on table after cooking for undetermined period of time
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.eggrolls, potstickers, 2 trays each not date marked
- Intermediate - Records/documents for required employee training do not contain all of the required information.card only partially filled in
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5/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable.
- Critical - No conspicuously located thermometer in holding unit./refrigerator
- Observed ceiling in disrepair./several water stained tiles throughout kitchen Repeat Violation.
- Critical - Observed extension cord in use for non-temporary period.for refrigerator and long freezer dinning area For reporting purposes only.
- Observed fan walk in cooler heavily soiled with accumulated dust.
- Critical - Observed food stored on floor/buckets of sauces kitchen area
- Observed heavy build-up of grease on foods
- 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./bowl to scoop rice Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./corn starch mixture chef will discard at 3.pm
- Critical - Observed uncovered food in holding unit/dry storage area./meat I long freezer Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit./corn starch mixture-chef will discard at 3 pm
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./egg rolls,cooked pork,cooked beef Repeat Violation.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area./back mop sink/storage area
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical - observed eye drops stored in reach in above ready to eat foods Corrected On Site.
- Critical - observed proof of employee training but certifications not filled in properly/must have done by next unannounced inspection
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10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No cleaning agent provided in first compartment of sink. Corrected On Site.
- Observed ceiling in disrepair./water stained tiles kitchen area
- Critical - Observed flammables and debris stored in storage room. For reporting purposes only.
- 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./flour dry storage
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed./wiping cloths
- Observed sponge used as a wiping cloth on a food-contact surface. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area./long freezer observed raw chicken,raw beef uncovered
- Observedceiling light shield soiled with heavy accumulated dust./kitchen
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ cooked breaded chicken,egg rolls,cooked pork
- Critical - Vacuum breaker mising at hose bibb./on hose outside
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - observed employee not sanitizing clean equipment Corrected On Site.
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6/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/7/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit./stemlike at 40 degrees f need to turn down to 32 degrees f not able to do at time of inspection no tool available
- Light not functioning./in back area and under hood system
- Critical - Observed food stored on floor./walk in cooler/container raw chicken Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./will discard this batch at 3.00 pm
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses./kitchen area Repeat Violation.was on a/c inspection not on a/c call back if this violation is observed on any firther inspection an automatic administration action shall be taken-re-educated and showed operator how to properly make bleach bucket
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10/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-26-1 Observed sheet pan of raw chicken over cabbage in the walkin cooler. Corrected On Site. Repeat Violation.bucket of raw chicken and plate of raw pork stored over clean diced vegetables,broken raw shell eggs over sauces in walkin cooler,
- Critical - Violation: 08A-29-1 Observed uncovered sheet pan of raw chicken in chest freezer.uncovered raw pork
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.rice spoon.spoon stored in water 98F
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.wet towels on counter
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.no lided can
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.front line.no paper towels
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7/12/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Covered waste receptacle not provided in women's bathroom. Repeat Violation.sent ac 7/12
- Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation.sent AC on 7/12
- Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation.sent ac 7/12. Corrected On Site.got paper towels from store
- Critical - Handwashing cleanser lacking at handwashing lavatory.cook line. Corrected On Site.got from store
- Critical - Handwashing cleanser lacking at handwashing lavatory.front line
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.sent ac 7/12
- Critical - Observed plate of raw pork and bucket of raw chicken stored over clean diced vegetables,broken raw shell eggs over sauces all found in walkin cooler.sent on AC 7/12
- Critical - Observed shell eggs in use or stored with cracks or broken shells.
- Critical - Observed uncovered sheet pan of raw pork in chest freezer. Repeat Violation.sent AC on 7/12/11
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions.front line
- Critical - Insecticide/rodenticide use not in compliance with regulations.can of raid
- Observed clean linens stored in improper location.inside hand sink
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.rice spoon
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.fresh garlic oil 63F and corn starch mixture 79F.make at 11:30 recommend rapid chill. Repeat Violation.
- Critical - Observed sheet pan of raw chicken over cabbage in the walkin cooler. Corrected On Site. Repeat Violation.
- Critical - Observed sheet pan of raw chicken stored over vegitables and diced bbq pork In chest freezer. Repeat Violation.
- Critical - Observed uncovered sheet pan of raw chicken in chest freezer
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Cooked ribs,cooked chicken,cooked egg rolls,cooked breaded chicken all found in the walkin cooler Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
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5/2/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.cooked bbq pork,cooked chicken,cooked egg rolls,all in walkin cooler and 2 door RIC on cook line that is there more than 24 hours
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.corn starch mixture and fresh garlic oil found on cook line cart 85F. Corrected On Site.operator discarded
- Critical. Observed raw animal foods not properly separated from each other in chest freezer
- Critical. Observed opened containers of raw chicken stored over opened containers of clean vegitables and sauces Corrected On Site.
- Observed thank you bags/plastic walmart bags,card board boxes used for food storage bags in chest freezer
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed non-bagged garbage in dumpster.meat scrapes in dumpster
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10/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No handwashing sign provided at a handsink used by food employees.restrooms
- Critical. Hand wash sink lacking proper hand drying provisions.front line
- Critical. Hand wash sink lacking proper hand drying provisions,soap and paper towels in kitchen .
- Critical. Observed unlabeled spray bottle.front line
- No Heimlich maneuver sign posted.
- 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.HAS 60 DAYS FROM LICENSED INSPECTION
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7/21/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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