- No Violations Were Observed
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12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Soap dispenser
- Basic - Interior of microwave soiled with encrusted food debris.
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4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all shelves, soap and paper towel dispenser, handsink handles
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9/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. using tin can to store dried peppers, can says water chestnuts on label Corrected On Site- discarded
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw proteins on back side of cooler, raw foods have to come over cut ready to eat vegetables in order to come out of cooler top Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. flour
- Observed old labels stuck to food containers after cleaning.
- Observed ripped/worn tin foil used as shelf cover. *Over 3 compartment sink - used for drying Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. *chicken broth for wonton, cooked in a.m. then placed in table to keep warm Corrected On Site.- reheating product to 165F with in 2 hrs, 140F at 1220pm
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice , sweet n sour chicken, fried shrimp, eggrolls etc...other ready to eat proteins Repeat Violation.
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7/20/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs hanging on bucket. Corrected On Site.
- Nonfood-contact equipment not designed and constructed in a durable manner. Foil lining storage shelves torn in multiple places.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Above make table. 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. Touching ready to eat eggrolls. Corrected On Site. Discussed proper procedure with manager.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Inside of oven.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Lid above prep table.
- Critical - Observed food being cooled by nonapproved method. Rice being cooled in container with lid. Corrected On Site. Removed lid.
- Critical - Observed handwash sink used for purposes other than handwashing. Storing toothbrush. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Chicken behind vegetables in make table cooler. Repeat Violation.
- Observed personal care item stored with food. Employee food with restaurant food in walk in freezer.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Open container of chicken over pork spring rolls in walk in freezer.
- Observed residue build-up on nonfood-contact surface. Outside of make table.
- Critical - Observed uncovered food in holding unit/dry storage area. Multiple in walk in cooler. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Beef wontons in walk in cooler.
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6/8/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. chicken behind veggies
- Critical. Observed food stored on floor. bucket, walk-in freezer Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. under cutting board Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Observed ceiling tiles in disrepair, throughout kitchen
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1/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee touch her hair and not wash hands before handling food.
- Observed non-food grade hose being used to rinse dishes.
- Observed foil used to line shelves in dry storage area and blue shelf liners.
- Observed non-food grade drill in dry storage used to mix flour.
- Observed wet wiping cloth not stored in sanitizing bucket.
- Critical. Observed soiled can openers and peeler hanging on rack
- Observed dishes not stored inverted.
- Critical. Observed hole in bottom left corner of back door.
- Observed employee belongings in kitchen (keys over prep area) body lotion. Corrected on site. Repeat violation.
- Critical. Observed chemicals (WD-40) stored over meat slicer.
- Critical. Observed unlabeled spray bottle above meat slicer. Corrected on site.
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6/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-14-1 Observed ceiling in disrepair. water stained ceiling tiles in dining room
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11/5/2009 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. corn starch, salt in bucket Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. fried chicken at buffet, discarded by employee . Gave time as a public health control Repeat Violation.
- Critical. Observed potentially hazardous food thawed at room temperature. chicken and pork, placed in cooler Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken and beef over sauces in reach-in Repeat Violation.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. tongs on noddles in walk-in Corrected On Site.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed food-contact surfaces encrusted with food and/or soil deposits. salt bucket
- Observed gaskets with slimy/mold-like build-up. walk-in Repeat Violation.
- Observed reuse of single-service articles. can to place oil on cook line
- Critical. Hot water not provided/shut off at employee hand wash sink. handsink by cook line
- Observed ceiling in disrepair. water stained ceiling tiles in dining room
- Observed personal care item stored with single service. purses next to lids and straws, front counter Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 200ppm bleach in bucket Repeat Violation.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. mgr out of town
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8/31/2009 | Routine - Food | Administrative complaint recommended |
- Critical. When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
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7/29/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/27/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 1/23/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/15/2008 | Routine - Food | Administrative complaint recommended |
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