- Basic - Bathroom facility not clean. Toilet
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Repeat Violation**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of mold-like substance on nonfood-contact surface. Lid of reach in coolers, corrective action taken , removed and washing
- Basic - Ceiling tile in disrepair. **Repeat Violation**
- 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 beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Light not functioning. Dining room **Repeat Violation**
- Basic - Nonfood-grade bags used in direct contact with food. **Repeat Violation**
- Basic - Raw animal food stored above unwashed produce.raw chicken over scallions and cabbage **Corrected On-Site**
- Basic - Reuse of single-use number 10 cans.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Soiled dry wiping cloth in use. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Storage of maintenance equipment in areas that may result in cross contamination. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Over soy sauces
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken over raw beef
- 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 - Handwash sink not accessible for employee use due to items stored in the sink. Electric cord **Corrected On-Site** **Repeat Violation**
- Intermediate - Interior of freezer soiled with accumulation of food residue.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Repeat Violation**
- 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. **Repeat Violation**
- Intermediate - Soil residue in food storage containers. Bulk bins and lids **Repeat Violation**
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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Dining room
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food contaminated by unsanitized equipment. See stop sale. Fried Rangoon draining in box
- Basic - Gaskets with slimy/mold-like build-up.
- 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. Bulk bins
- Basic - Light not functioning. Dining room
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Noodle, chicken
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken
- Basic - Screen in door torn/in poor repair - back door screen
- Basic - Soiled dry wiping cloth in use.
- Basic - Storage of maintenance equipment in areas that may result in cross contamination. Mop bucket not emptied
- Basic - Stored food not covered in walk-in cooler.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Uncovered food stored near sink exposed to splash.rice
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Displayed food not properly protected from contamination. Bx if fried chicken near back door
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Bulk bins and scoops
- 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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Electric cord
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Repairman called
- 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 - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reair man called
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6/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Case/container/bag of food stored on floor in kitchen.bulk oil
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bulk soy **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Screen on back door ripped
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in freezer. Wontons
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Raw animal food stored over ready-to-eat food. Raw protein over soy **Corrected On-Site**
- 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 - Handwash sink used for purposes other than handwashing. Electric cords in sink **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash 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.
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4/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen, bulk soy sauce
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Plastic jug cut in half and reused as scoop.
- Basic - Reuse of single-use number 10 cans.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Water leaking from faucet/faucet handle.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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 - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Lids of reach in cooler **Corrected On-Site**
- High Priority - Medicine stored in refrigerator/cooler with food.
- 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. **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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8/19/2013 | Routine - Food | Inspection Completed - No Further Action |
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