- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food grease/soil residue on exterior of microwave.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood in walk in used as shelf.
- Basic - Soil residue build-up on nonfood-contact surface. Shelf over 3 comp sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine in bucket. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard/bean sprouts cold held at greater than 41 degrees Fahrenheit. Bean sprouts at 77° at cook line shelf, PIC put in reach in cooler and discussed with Owner. Corrective action taken.
- Intermediate - Handwash sink not accessible for employee use at all times. Cardboard used as shelf. **Corrected On-Site**
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6/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf above cook line.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Can openers. **Corrected On-Site**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cardboard covers for container tops.
- Basic - Plastic jug cut in half and reused as utensil storage. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Shelf at microwave.
- Basic - Wall in disrepair. At 3 comp sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Fried rice at 98° in small bus tub at cook line. PIC heated in wok to 181°. **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Ant spray at back room, PIC will remove from premise.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts at 69° stored at prep table next to reach in cooler. Discussed cold hold requirements for sprouts , PIC store in reach in cooler. Corrective action taken.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine. 1000 **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. BBQ Pork meat at 93° at prep area. PIC put in freezer. **Corrected On-Site**
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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line food-contact surface, pork cooling on cardboard. **Corrected On-Site**
- Basic - Clean knives stored in soiled cardboard sleeve.
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Table used at rice cooker.
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Styrofoam used as shelf seperator.
- Basic - Plastic bags re-used in direct contact with food. Walk in cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced pork at 54° near won ton soup. Employee put in reach in cooler. Corrective action taken.
- High Priority - Presence of ants at HWS west end of cook line.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked pork at 90°, PIC put in walk in cooler until it can be cut. Corrective action taken.
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10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. On wet plastic wrap on old 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 - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food debris accumulated on kitchen floor. In storeroom.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Broiler cookline.
- Basic - Reuse of single-use number 10 cans. Sesame oil can. **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - food in container in reach in not properly protected from contamination. Top make table, food nesting.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Won tons, chicken and PHF foods in walkin. **Corrected On-Site**
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2/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed clean utensils/equipment stored in dirty drawers, racks, knive at cookline. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When putting on gloves.
- Observed reachin cooler gasket torn/in disrepair. cookline
- Observed residue build-up on nonfood-contact surface. handwashing sink and pipe end of cookline .
- Observed reuse of plastic film for food service. Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. # 10 Cans.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pork and phFood in walkin cooler. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. At cookline , Corrected On Site.
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9/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. chicken at 89 degrees in bus tub on speedrack . move to walkin . Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on gloves.
- Critical - Observed interior of microwave soiled.
- Observed old labels stuck to food containers after cleaning. in walkin .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked eggs at cookline at 61 degrees. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice in bus tub on speedrack at 91 degrees. moved to walkin. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.fried rice in large container at cookline 102 degrees, moved to walkin . Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. wontons in walkin. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. fried chicken at cookline at 86 ,put in reachin cooler. Corrected On Site.
- Critical - Hand sink missing HWS sign in food preparation room or area.
- Critical - Hand sink missing in food preparation room or area. PIC states he will use utilty sink as hand sink,already set up. Sink at cookline removed before he took over.
- Observed employee with no hair restraint. Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. SS Sponges used in woks.
- Critical - Observed handwash sink used for purposes other than handwashing. used as dump sink. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoop next to rice cooker, Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork strips at soup station , 73 degrees, put in reachin , Corrected On Site.
- Critical - Observed unlabeled spray bottle. floor cleaner.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. bus tub of rice at cookline at 96 degrees,put in walkin , Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. PIC filling wok with cooked items and cutting cabbage ,discussed Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. eggs behind cooked pork,top of make table,cookline , Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. next to rice cooker
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over beef, walkin cooler, Corrected On Site.
- Critical - Observed wood used as a food-contact surface. to separate eggroll containers
- Critical - Vacuum breaker mising at hose bibb.
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2/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. wontons in walkin cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. eggrolls at cookline at 95 degrees, moved to reachin cooler. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over pork and seafood in walkin cooler. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over beef in walkin freezer . Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. knive in tray at cookline .
- Observed cutting board grooved/pitted and no longer cleanable. cookline
- Food-contact surface not smooth and easily cleanable. use of egg crates to drain pork
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. at 3 comp sink
- Critical. Observed flammable material stored around water heater. For reporting purposes only. Corrected On Site.
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9/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. eggrolls, fried shrimp and RTE in walkin.
- Critical. Working containers of food removed from original container not identified by common name. bulk labels not in english
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw in front of cooked, top of make table reachin cooler. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. raw chicken over vegies, walkin cooler.
- Critical. Observed food stored on floor. pan of meat, walkin cooler. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoops Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on gloves Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. SS sponges on cookline.
- Observed ripped/worn tin foil used as shelf cover. table in kitchen .
- Observed single-use containers (boxes and/or cans) reused for the storage of food. tofu containers and oil containers cut in half, walkin .
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. cardboard used as shelf cover.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Establishment operating without a current Hotel and Restaurant license. EXPIRED ON 12/1/2009
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5/11/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name. SUGAR
- Critical. Observed paper towel used as a food-contact surface. IN THE WALKIN
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. SCLICED MUSHROOMS WITHOUT GLOVES
- Observed employee with no hair restraint. Corrected On Site.
- Observed soiled dry wiping cloth in use. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. TOP SHELF ON LINE
- Critical. Manager lacking proof of Food Manager Certification. OPENING INSPECTION MGR HAS 60 days
- 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 OPENING INSPECTION 60 days TO COMPLETE TRAINING
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10/27/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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