- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Intermediate - Cutting board(s) stained.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Pilot light on water Hester went out , relit water heater and retained hot water . **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken 96° **Corrected On-Site**
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08/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In reaching freezer . **Corrected On-Site**
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Was shut off below sink and turned on T time of visit. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- 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.on front prep table. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Phone on cookline. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. in the rice, corn starch, grain. Corrected On-Site** **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. In the flour. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Corrected On-Site**
- Basic - Packaged food has no English labeling. On all containers donating flour, salt, grain, MSG, and rice. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Container of medicine improperly stored. Medicine on the front prep table . **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over ready to eat vegetables in top holding cooler, raw out of package chicken I over ready to eat in chest freezer. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.raw chicken over raw beef , raw shrimp and raw pork. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. WD 40 by the food prep table. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times.blocked by mop bucket, garbage pail and containers of oil. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.no hot water through out business. Owner arrived before end of inspection and turned on the hot water heater. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
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10/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Rice and flour containers.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. HANDWASH sink and soap dispenser soiled , near back door area.
- Basic - Clean utensils or equipment stored in dirty container.
- Basic - Food stored on floor. Prepped veggies at walkin cooler.
- Basic - Hood soiled with accumulated grease.
- Basic - Interior and exterior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. HANDWASH sink by 3 compartment sink.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Reuse of single-service articles. Reuse of oil containers to store chicken, reuse of tofu containers to store sauce .
- Basic - Soil residue build-up on nonfood-contact surface. Utensil storage container soiled.
- Basic - Soiled reach-in cooler gaskets. At unused Randell cooler and FRIGIDAIRE cooler.
- Basic - Stored food not covered in walk-in cooler. Prepped veggies.
- Basic - Utensils in poor condition. Rusted can opener.
- Basic - Working containers of food removed from original container not identified by common name. Flour and cornstarch containers.
- High Priority - Container of medicine improperly stored. Peroxide in food storage shelving. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Oil container cut to use as rice scoop.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice at 48? at make table. Place inside cooler to maintain 41? F or below at all time. Must discard within 4 hours from leaving temperature control. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw pork over wontons at FRIGIDAIRE cooler. Raw pork over veggies at walkin cooler.
- High Priority - Toxic substance/chemical stored by or with food. Chemical bottle by bag of onions. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Cookline, dishwashing area and restrooms. Water at 76? F.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. KENMORE cooler, FRIGIDAIRE cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In rear prep area. **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. Chicken, EGGROLLS, pork at walkin cooler.
- Intermediate - Soil residue in food storage containers. Rice , cornstarch and flour containers.
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No conspicuously located thermometer in holding unit.REACHIN
- Observed build-up of grease on nonfood-contact surface.HOOD FILTERS
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food stored on floor.
- Critical - Observed uncovered food in holding unit/dry storage area.WALKI N
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.BACK DOOR NEED SELF CLOSER
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.WALKI N COOKED DUMPLINGS CHICKE N
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/27/2012 | Routine - Food | Call Back - Complied |
- Equipment or utensils not designed or constructed in a durable manner.REUSE OF OIL CONTAINERS FOR FOODS WALKIN
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical -
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6/4/2012 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times.MOP BUCKET BLOCKS
- Observed build-up of grease on nonfood-contact surface.HOOD FILTERS
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.BAG OF ONIONS Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.CUTTING BOARD
- Wet mop not hung to dry.
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1/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Observed ceiling in disrepair.STAINS OVER FRONT COUNTER
- Observed employee with no hair restraint.FOODHANDLERS
- Critical - Observed food stored on floor.WALKIN
- 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.RICE
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.RICE
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.DOUBLE STACKED REACHIN COOKSLINE
- Observed utensils stored in crevices between equipment.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.WHITE SUBSTANCES
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8/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.NO SELF CLOSEE RESTROOM DOOR
- Critical - Handwash sink not accessible for employee use at all times.LARGE PLASTIC CONTAINERS IN HANDWASH
- Critical - No conspicuously located thermometer in holding unit. REACHIN
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.PREPARATION TABLE SHELVING
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.RICE STATION
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.RAW CHICKEN OVER RAW BEEF WALKIN
- Critical - Observed toxic item stored by food.SHELVING BACK PREPARATION TABLE WD 40 with FOOD ITEMS
- Observed utensils stored in crevices between equipment.COOKSLINE
- Critical - Outer openings not protected with self-closing doors.SELF CLOSER BROKEN TO BACK DOOR
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. WHITE SUBSTANCE NOT IDENTIFIED IN ENGLISH
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6/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Covered waste receptacle not provided in women's bathroom.
- 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 - Outer openings not protected with self-closing doors.BACK DOOR
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2/8/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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