- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored on floor. In kitchen
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw chicken
- Basic - Reuse of single-service articles.
- Basic - Wall in disrepair. Around door jam at back door to kitchen
- 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.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cabbage in reach in cooler
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands.
- Intermediate - Handwash sink used for purposes other than hand-washing, thawing chicken
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In men's room **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.
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08/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair. Card board used on chest freezer lid
- Basic - Single-service articles not stored inverted or protected from contamination. Large tins not inverted , on top of front reach in cooler
- Basic - Wall soiled with accumulated food debris. On end of cooks line
- 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.
- High Priority - Container of medicine improperly stored. Next to tea bags at front area
- High Priority - Raw animal food stored over ready-to-eat food. Raw pork over cabbage in reach in cooler .
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. In 3 comp sink
- Intermediate - Handwash sink used for purposes other than hand-washing, dish and cup stored in employees hand wash 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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6/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Clean equipment stored on floor. Clean wok
- Basic - Food stored on floor.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Reuse of single-use number 10 cans.
- 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.
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over vegetables in reach in cooler **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Blocked by tray
- 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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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. Cloth used to cover egg rolls
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.pork thawing on counter
- Basic - Reuse of single-use number 10 cans.
- 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.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over celery , reach in cooler
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times.blocked by large reach in cooler
- 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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9/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface.over fried rice
- Basic - Food stored in dry storage area not covered.open bags of rice
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at rice cooker
- Basic - Single-service articles not stored inverted or protected from contamination.
- 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.
- High Priority - Raw animal food stored over cooked food.in reach in cooler
- Intermediate - Handwash sink not accessible for employee use at all times in kitchen area
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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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6/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed potentially hazardous food thawed in an improper manner. raw chicken thawing out on counter
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over cooked food. raw eggs over cooked cooled noodles , reach in cooler .
- Critical - Observed soiled reach-in cooler gaskets.
- Observed walk-in cooler gasket torn/in disrepair. held with duct tape, glass reach in cooler .
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wash hands and wear disposable-plastic gloves when chopping vegetables. 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. Provide a scoop with a handle to scoop rice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Store rice scoop in hot rice, hot water, or on dry surface. Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer rice from open bag to clean, covered container.
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7/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in flour container.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. at rice cooker.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over vegetables , large reachin cooler .
- Observed reuse of single-service articles. can.
- Observed single-service articles stored without protection from contamination. rounds tins and lids not invterted, over cooks line .
- Critical - Observed toxic item stored by utensils. tube of silicon.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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1/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food establishment lacking the facilities for cleaning and sanitizing multiuse utensils and equipment not using single-use and single-service articles as required. reusing cans.
- Critical - Hot water not provided/shut off at employee hand wash sink. plumber in establishment fixing 3 comp sink.
- Critical - Observed cloth used as a food-contact surface. wiping cloth used to cover vegetables in reachin cooler .
- Critical - Observed food stored on floor. at dry storage area .
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw eggs next to vegetables , reachin cooler .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in bulk containers.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. child in kitchen area.
- Plumbing system in disrepair. plumber fixing 3 comp sink ,at time of inspection .
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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9/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. front employee handwash sink .
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. at rice cooker.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef and chicken over soy sauce , reachin cooler .
- Observed single-service articles stored without protection from contamination. round tin lids.
- Critical - Observed uncovered food in holding unit/dry storage area. reachin cooler .
- Observed unnecessary items on the premise. bike in front kitchen 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.
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6/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. mens room .
- Critical - Manager lacking proof of Food Manager Certification.
- 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
- Critical - Observed cloth used as a food-contact surface. on cooks line.
- Critical - Observed dented/rusted cans. can of bamboo shoots .
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. at rice cooker.
- Critical - Observed potentially hazardous food thawed in an improper manner. shrimp thawing on counter.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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4/6/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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