- Basic - Bowl or other container with no handle used to dispense food. In soy bucket, employee removed it **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment. Table and prep unit, mgr removed it **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee food above customer food in walk in cooler, mgr rearranged **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. Rice bag opened, too full, employee put a bag on top, storage room **Corrected On-Site**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. By front counter
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. By rice warmer
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Container for cut cabbage in walk in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 89° corn starch and water and 75° cut cabbage, corrective action: added to time as public health control and wrote time down **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Mgr couldn't find it, gave a new one
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Noodles made yesterday morning, mgr put date on **Corrected On-Site**
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09/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On prep unit handles
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Brown powder over prep table
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 48-50° raw pork, chicken, shrimp, cut cabbage, 50° tofu, raw beef, noodles, in prep unit, stope sale for noodles, other used 4 hrs because they were brought from wic at 10:30 am **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 90° cooked broccoli on table, corrective action: placed in cooler, explained time as public health control
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Cold holding equipment incapable of 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. Thermometer reading 45° in prep reach in cooler
- Intermediate - No soap provided at handwash sink. Sanitizer instead, front counter
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. 80° noddles on rach, corrective action: placed in walk in cooler
- Intermediate - Spray bottle containing toxic substance not labeled. Under triple sink **Corrected On-Site**
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4/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over prep area **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 90° water **Corrected On-Site**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Working containers of food removed from original container not identified by common name. Bulk flour **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Blue big container for pork, also blue Fontainebleau for chicken in wic
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 70° cabbage, chicken and rice on table, corrective action: added to time as public health control for
- 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. Sprouts, garlic and oil, corn starch, **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw pork in reach in freezer **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Cook line, corrective action: added to time as public health control
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Manager lacking proof of food manager certification. Mei
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in dry storage area not covered. Rice. **Corrected On-Site**
- Basic - Stored food not covered in reach in freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Salts on shelf attached to cooking equipment.
- High Priority - Shell eggs in use or stored with cracks or broken shells. **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. Multiple foods. **Repeat Violation**
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5/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Cup in bag of rice in rear storage area. **Repeat Violation**
- Basic - Build-up of dust or dirt on nonfood-contact surface. Fan covers in walk in cooler.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Multiple foods in walk in cooler. **Corrected On-Site**
- Basic - Food stored in undrained ice. Multiple foods on the make line. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Multiple foods in walk in cooler and reach in freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep surface across from cooking equipment.
- High Priority - Toxic substance/chemical improperly stored. Cleaner on hand wash sink across from 3 compartment 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. Multiple cooked foods in reach in cooler behind front counter. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle of cleaner on handsink across from 3 compartment sink. **Repeat Violation**
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1/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Scoops without handles used to scoop food. Multiple cups in bulk containers throughout kitchen. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on shelves above prep surfaces across from fryers. Corrected On Site.
- Critical - Observed container of medicine improperly stored. Bottle of pills on shelf with food items above prep surface across from fryers. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. In between glove changes.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee used prep sink to wash hands.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed cook repeatedly touching his face without washing hands afterwards.
- Critical - Observed food stored in undrained ice. Multiple containers of vegetables in walk in and reach in cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. On prep table next to upright reach in freezer. Temperature was 90 degrees. Corrected On Site.
- Critical - Observed interior of microwave soiled. Interior top. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Container of chicken and pork in reach in cooler across from fryers. Also containers of garlic, corn starch mix, and sprouts. Corrected On Site. Voluntarily discarded.
- Critical - Observed raw animal food stored over cooked food. Raw pork over cooked chicken in reach in cooler closest to front counter. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw fish in upright reach in freezer. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Multiple foods in walk in cooler.
- Critical - Unlabeled toxic container does not bear the manufacturer's label. Bottle of cleaner under handwash sink next to 3 compartment sink.
- Wet wiping cloth not stored in sanitizing solution between uses. Cloth on prep surface along cook line. Repeat Violation.
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9/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location. cardboard box with single service items sitting on egg rolls on counter
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed dented/rusted cans. water chestnuts. voluntarily discarded
- Observed employee with no hair restraint.
- Critical - Observed food being cooled by nonapproved method. rice 88'F sitting on box freezer Corrected On Site. Repeat Violation.
- Observed food debris accumulated on kitchen floor. under equipment
- Critical - Observed food stored in a prohibited area. employee food on restaurant food in upright freezer Corrected On Site.
- Critical - Observed interior of microwave soiled. top
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed shell eggs in use or stored with cracks or broken shells.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/9/2012 | Complaint Full | 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 when putting on gloves.
- Critical - Observed food being cooled by nonapproved method. Deep plastic containers with cooling chicken. Corrected On Site, showed how to use sheet pans uncovered.
- Observed trash accumulated under cooling equipment.
- Critical - Operator's food is not marked as such, reach in cooler.
- Shelves in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, rust noted.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, when leaving cook line.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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12/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets with slimy/mold-like build-up.REACH IN COOLERS cooks line units.
- Observed nonfood-grade containers used for food storage.STERILITE . Repeat Violation. SOME WHERE REPLACED.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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6/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/9/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken on top shelf in freezer. At call back, raw chicken over bags of peas and carrots and over raw beef in reach in, raw pork over cooked rice and raw vegetables in walk in. Poster was previously provided.
- Critical - Violation: 08B-04-1 Observed cloth used as a food-contact surface, under cutting board. Corrected On Site.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage, bulk bins and other food containers, Sterlite.
- Critical - Violation: 22-09-1 Food-contact surfaces not cleaned after being contaminated. Not sanitizing anything after washing. Observed cutting board, metal bowl and knife rinsed only.
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2/8/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, in kitchen on cook line. Corrected On Site. Will use time.
- Critical. Fruits/vegetables not washed prior to preparation. Must wash before, not after preparation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken on top shelf in freezer.
- Critical. Observed uncovered food in holding unit/dry storage area, freezer.
- Critical. Observed cloth used as a food-contact surface, under cutting board. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, ice water used. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Food-contact surface not smooth and easily cleanable, paper menus used to store food on.
- Observed nonfood-grade containers used for food storage, bulk bins and other food containers, Sterlite.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Food-contact surfaces not cleaned after being contaminated. Not sanitizing anything after washing.
- Observed clean equipment stored on floor, round cutting board.
- Observed single-service articles improperly stored, not inverted. Corrected On Site.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment. No one knows how to set up dishwashing sink.
- 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. 1 has expired card.
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12/6/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
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10/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/29/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 3/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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