- Basic - Accumulation of food debris/soil residue on handwash sink. In bathroom
- Basic - Bowl or other container with no handle used to dispense food. In MSG
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored on floor. Food buckets
- Basic - Light not functioning. Kitchen
- Basic - Soiled reach-in cooler gaskets. At cook line
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Working containers of food removed from original container not identified by common name. MSG
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. In walk in cooler, raw chicken next to noodle
- 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. Corn starch, garlic in oil
- Intermediate - Handwash sink not accessible for employee use due to being blocked by shopping cart. By 3 compartment sink
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Long handle spoon
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By 3 compartment sink
- Intermediate - No soap provided at handwash sink. At cook line and at 3 compartment sink
- Intermediate - Soil residue in food storage containers.
- Intermediate - Torn packages/bags of food exposing the contents to contamination. Flour, rice **Corrected On-Site**
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07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In rice
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler floor soiled. Under shelves
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. "Raid"
- 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. Corn starch, garlic in oil
- 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.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - No soap provided at handwash 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.
- Intermediate - Soil residue in food storage containers. Sauce buckets in walk in cooler
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom facility not clean. Trash can , bottom of toilet
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Floor drains/drain covers heavily soiled. Under 3 compartment sink
- Basic - Food stored in holding unit not covered. Walk in freezer
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Reuse of single-use number 10 cans.
- Basic - Soil residue build-up on nonfood-contact surface. On bathroom door handle
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid
- High Priority - Raw animal food stored over cooked food. In walk in cooler
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Hot water not provided/shut off at employee handwash sink. The one by 3 compartment sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In bathroom, at hand sink by 3 compartment 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. **Repeat Violation**
- Intermediate - Torn packages/bags of food exposing the contents to contamination.
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In rice
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On surface of bathroom door, on surface of trash can in bathroom
- Basic - Build-up of grease on nonfood-contact surface. On surface of reach in cooler of cook line
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets.
- 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.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash 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.
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5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Drain cover(s) missing. Under 3 comp sink
- Critical - Hand wash sink lacking proper hand drying provisions. **Corrected On-Site**
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Raw wood shelves
- Observed food debris accumulated on kitchen floor. Under dry foods storage shelves
- Observed gaskets with slimy/mold-like build-up. Cook line
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chickens over buckets of sauce in walk in cooler.
- Critical - Observed objectionable odors in bathroom. There is a odor of sewage gas
- Observed personal item stored with food. Stored on the same shelf with fry foods storage
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Corn starch
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times. Got stuff in sink
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed uncovered food in holding unit/dry storage area. In freezer
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4/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/14/2012 | Routine - Food | Call Back - Complied |
- 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. All ready to eat foods
- Critical - Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods. In walk in cooler and freezer, raw chickens over beef, ready to eat foods
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop and rice fork
- Violation: 13-03-1 Observed employee with no hair restraint. Cook
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. At both reach in coolers of cookline
- 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. This violation must be corrected by : 11/26/2011.
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12/2/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Food-contact surface not smooth and easily cleanable. Towel under cutting board
- Food-contact surface not smooth and easily cleanable. Electric drill used as a food contact equipment
- Critical - Handwash sink not accessible for employee use at all times. Tge hand sink cover by towel
- Critical - Identity of food or food product misbrand. Menu stated [NO MSG], observed operator used MSG in their cooking
- Critical - Identity of food or food product misrepresented. Menu stated scallop but operator is usibg imitation scallop
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 11/26/2011.
- 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. This violation must be corrected by : 11/26/2011.
- Observed employee with no hair restraint. Cook
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cutting vegetables
- Critical - Observed food stored on floor. Buckets, noodle
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board
- Observed gaskets with slimy/mold-like build-up. At both reach in coolers of cookline
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Single serve plastic container used\as scoop inside seasonings
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. In walk in cooler and freezer, raw chickens over beef, ready to eat foods
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop and rice fork
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch temp at 58 degree, garlic in oil temp at 70 degree, [C/A freezer] Corn starch temp at 40 degree, garlic in oil temp at 42 degree Corrected On Site.
- Observed ripped/worn card boards used as shelf cover.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Re-used egg trays, #10 cans
- Critical - Observed soil residue in storage containers. Seasonings buckets
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Flour, rice
- Critical - Observed unlabeled spray bottle. Oven cleaner
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All ready to eat foods
- Wet wiping cloth not stored in sanitizing solution between uses. At front counter
- Critical - Working containers of food removed from original container not identified by common name. Salt
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9/26/2011 | Routine - Food | Warning Issued |
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