- Basic - Bathroom facility in disrepair. Urinal in men's room.
- Basic - Bowl or other container with no handle used to dispense food. Inside rice container. Salt container, **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of flour container.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Reuse of single-service articles. Tofu container reused to house fried pork, fried chicken. Soy sauce container to house rice. Duck sauce container used to house salt.
- Basic - Wall soiled with accumulated food debris. By chest freezer.
- Basic - Working containers of food removed from original container not identified by common name. Peanuts, almonds,
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cardboard to house fried chicken. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs stored above vegetables in refrigerator.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **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. Frozen cooked pork, ribs, egg rools, wonton.
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10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. See stop sale
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. See stop sale
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.all food by left side of reach in cooler - corrective action lowered thermostat - raw chicken at 47/48° f in different working reach in cooler- corrective action in reach in freezer-
- 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. Rice
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Rice
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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12/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/26/2013 | Routine - Food | Call Back - Complied |
- Basic - Food debris accumulated on kitchen floor under equipments
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Employee restrooms **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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7/23/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Food debris accumulated on kitchen floor under equipments
- Basic - Food stored in a prohibited area. In mop sink **Corrected On-Site**
- Basic - Food stored in dry storage area not covered.rice **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- High Priority - Container of medicine improperly stored. **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flour with water, pasta and beans sprout - corrective action back in reach in cooler
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Employee restrooms **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. **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. **Corrected On-Site**
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7/22/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface. Hood filters
- Basic - Clean knives/utensils stored in crevices between equipment. Knives cook line
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area. iPad on prep table where vegetable are being cut
- Basic - Food stored on floor.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef on prep table
- Basic - Single-service articles not stored inverted or protected from contamination. Plastic forks should be stored inverted to touch Handle only when dispensing to customers
- 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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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
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