- Basic - Bowl or other container with no handle used to dispense food. Observed in rice bin of purple color.
- Basic - Cardboard used to line nonfood-contact shelves. Observed under prep table by 3-compartment sink.
- Basic - Food stored in a location that is exposed to splash/dust. Observed raw shrimp in container peeled and deveined on floor by 3-compartment sink. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee only wash and rinse food container. Instructed employee and operator proper was,rinse and sanitize procedure in 3-compartment sink.
- 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. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw shrimp stored over cut onions in flip top unit. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device, or soap provided at handwash sink, observed next to 3-compartment sink. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed pasta covered during cooling in WIC. **Corrected On-Site**
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07/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed beef tripe thawing in standing water.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. observed on cook line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed in Flip top unit ham 48°f, pork 48°, cooked chicken 48°.operator adjusted temperature to lower ambient temperature to comply.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed egg roll 80°f on cook line. Time as a public health control form e-mailed to operator.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed female employee in food prep area with non-effective hair restraint. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. Observed container of bread crumbs uncovered in dry storage.
- Basic - Working containers of food removed from original container not identified by common name. Observed cornstarch and rice in containers not labeled. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in flip top reach-in cooler, observed raw shrimp stored over ready to eat chopped onions. **Corrected On-Site**
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8/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. blocked by boxes and lids of containers.
- Critical - Observed food stored on floor. chicken in walk in freezer.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar container in kitchen .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice at 55 degress,moved to walk in cooler. Corrected On Site.
- Observed single-service articles stored without protection from contamination. to go containers in kitchen not inverted.
- Critical - Observed uncovered food in holding unit/dry storage area. in reach in cooler beef,chicken,eggrools.
- Critical - Observed uncovered food in holding unit/dry storage area. sugar in dry storage area.
- Observed utensils stored in crevices between equipment. in kitchen.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in reach in cooler ribs,beef,poultry,eggrools.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. throughout walk in cooler. beef,poultry,ribs,shrimp.
- Critical - Working containers of food removed from original container not identified by common name. flour in prep area. Corrected On Site.
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11/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. cook washing hands in 3 compartment sink .
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. 3 door fliptop cooler in cookline.
- Critical - Observed potentially hazardous food thawed in standing water. chicken wings in 3 compartment sink .
- Critical - Observed raw animal food stored over ready-to-eat food. in walkmin coller raw shell eggs over cole slaw.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. in walk in cooler raw chicken over raw shrimps . Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in 2 door reach in cooler cooked eggroll,ribs,cooked chicken.
- Wet wiping cloth not stored in sanitizing solution between uses. on prep table in kitchen .
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8/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/17/2012 | Complaint Full | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. No sanitizer available at establishment to properly sanitize. emty bleach container by dishwash sink. Corrected On Site. Employee purchased bleach from store at time of Inspection.
- Clean utensils not stored in a protected manner. tonges hanging on gasline of cooking equipment. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice in walk-in cooler, cooked on prior day in evening found at 51 degrees fahrenheit. stop sale issued. Corrected On Site.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Observed 3 tables/12 seats at establishment and observed people dine in restaurant at tables. Must change to seatings establishment. This violation must be corrected by : 04/17/2012.
- Critical - Food-contact surfaces, equipment, dishware and utensils not sanitized properly after cleaning. no sanitizer available at establishment.
- Critical - Handwash sink not accessible for employee use at all times. lids in handwash between cookline and dishwash area in kitchen. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. bathroom.
- Critical - Handwashing cleanser lacking at handwashing lavatory. cookline handwash sink. Corrected On Site.
- Critical - Insecticide/rodenticide use not in compliance with regulations. "household only" labeled raid in kitchen with foods. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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 : 04/17/2012.
- Observed build-up of food debris, grease, dust and/or dirt on nonfood-contact surface. shelfs throughout.
- Observed build-up of grease on nonfood-contact surface. on exterior of cooking equipment.
- Observed clean equipment stored on floor. equipment and cooking pots on cookline and in kitchen. Corrected On Site.
- Observed clean utensils/equipment stored in dirty containers. several.
- Critical - Observed container of medicine improperly stored. with utensils, plates, food storage containers on cookline shelf. Corrected On Site.
- 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. Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food being cooled by nonapproved method. rice in deep container stored over 6 inches deep at 51 degrees. observed walk-in cooler at 40 degrees ambient air temperature. Corrected On Site.
- Critical - Observed food stored on floor. boxes of produce, chicken, sprouts and bag of onions on wet kitchen floor. Corrected On Site.
- Critical - Observed food stored on floor. in walk-in cooler: sauces, raw shrimp, chicken, bag of carrots, peeled raw onions in strainer pot, box of lettuce /produce.
- Observed grease and debris accumulated under cooking equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastic cup without handle used to scoop sugar from sugar bag and container stored in sugar bag after use. Corrected On Site.
- Observed insect control device installed over food preparation area. flystrip over food prep table/surface near dishwash area in kitchen.
- Critical - Observed live flies in kitchen area.
- Observed nonfood-grade containers used for food storage. chicken, pork and seafoods stored in non food grade shopping / grocery bags in walk-in cooler and in walk-in freezer.
- Observed nonfood-grade containers used for food storage. flour for breading in re-used cardboard box lid unprotected. boxand flour was discarded by manager. Corrected On Site.
- Observed personal item stored with food. purse, clothes, keys on shelf with foods in kitchen. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked rice in walk-in cooler at 51 degrees fahrenheit. stop sale issued. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. chicken on 3 compartment drain board during lunch service. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. raw chicken over cooked half duck and eggrolls in walk-in cooler. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. raw shell eggs over cooked chicken, pork in walk-in cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over cut lettuce, diced onions and sauces in walk-in cooler. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw pork in walk-in cooler. Corrected On Site.
- Observed reuse of single-service articles. using cut re-used plastic gallon jug/container as rice scoop. stored in cooked rice. Corrected On Site. "scoop" was discarded.
- Critical - Observed uncovered food in holding unit/dry storage area. in walk-in cooler: sauces, rice, cooked chicken, cooked pork, eggrolls. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. sugar bags, starch container, sugar container and bag od dried mushrooms on shelf in storage area in kitchen.
- Observed unnecessary items on the premise. bicycle in kitchen area.
- Observed utensils stored in crevices between equipment. knifes between tables and walls and in between preptables. several areas on cookline and in kitchen. Corrected On Site.
- Observed utensils, equipment and container/strainer with cooked rice stored on top of re-used egg cartons. Corrected On Site.
- Critical - Outer openings not protected with self-closing doors. kitchen backdoor.
- Plumbing system in disrepair. slow draining handwash sink on cookline.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked rice, chicken, pork, noodles, duck, eggrolls throughout walk-in cooler and reach-in cooler for items cooked on day before. Note: nothing datemarked throughout all cooling units.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. raw shell eggs on cookline at 73 degrees fahrenheit. Corrected On Site.
- Critical - Stop Sale issued due to adulteration of food product. ants in sugar.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name. sugar container/bin, starch container, flour container on storage shelf in kitchen.
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2/17/2012 | Complaint Full | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
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8/30/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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