- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Clean the flour from the exterior surfaces of the bulk-storage containers.
- Basic - Clean knives/utensils stored in crevices between equipment. Do not store cleavers and cutting knives in the cracks between equipment. **Corrected On-Site**
- Basic - Faucet/handle missing at plumbing fixture. Replace the missing hot-water-faucet handle at the three-compartment sink. **Repeat Violation**
- Basic - Open dumpster lid. Keep dumpster lids closed. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses. **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. Label repackaged, refrigerated foods, in the walk-in cooler, with the dates they are originally repackaged. Discard any unserved portion at the end of seven days. **Repeat Violation**
- Intermediate - Torn packages/bags of food exposing the contents to contamination. Transfer rice flour, from its open bag, to a clean, covered container.
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09/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. Do not store cleavers in the cracks between equipment; store them on a clean dry surface between uses.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on the counter tops - store them in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean the food crumbs from the inside of the reach-in freezer.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Spread chicken wings on flat racks (like the pasta) to cool. **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. Label the repackaged foods, in the walk-in cooler, with the dates they are originally repackaged.
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6/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Do not scoop dry rice with a tin can; provide a scoop with handle.
- Basic - Faucet/handle missing at plumbing fixture. Replace the missing hot-water handle at the three-compartment sink.
- Basic - Food stored in dry storage area not covered. Transfer dry rice, from the open bags, to clean, covered containers.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Do not wrap frozen meats in takeout bags; use "ziplock" bags.
- Basic - Open dumpster lid. Keep dumpster lids closed.
- Basic - Packaged food has no English labeling. Label bulk-storage bins with the common-English name of their contents.
- Basic - Stored food not covered in reach-in freezer. Keep chicken and beef covered inside reach-in freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping-cloths lying on counter tops; store them in sanitizing buckets between uses.
- 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. Label the fried foods, on the counter top, with four-hour-time labels. Discard any unserved portions at the end of four hours. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean the food crumbs from the inside surfaces of the reach-in freezer.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged.
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11/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Do not use tin can to scoop dry rice; provide a scoop with handle.
- Basic - Build-up of grease on nonfood-contact surface. Clean grease from the bottom of the smoker.
- Basic - Case/container/bag of food stored on floor in kitchen. Store rice off the kitchen floor.
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Store bag of carrots off the floor in the walk-in cooler.
- Basic - Clean utensils stored between equipment. Do not store clever in the crack between equipment.
- Basic - Garbage in dumpster not covered. Securely bag all garbage, before placing it into dumpster.
- Basic - Garbage on the ground and/or pad around dumpster. Break down boxes, on rear porch, and place them in the dumpster.
- Basic - Open dumpster lid. Keep dumpster lid closed.
- Basic - Stored food not covered in reach-in freezer. Cover beef inside reach-in freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable-plastic gloves, when chopping raw vegetables.
- High Priority - Food not properly protected from contamination. Do not stack cases of raw chicken in the kitchen. Store them under refrigeration, and prepare only one case at a time.
- 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. Label cooked meats, on the counter top with 4-hour-time labels. Discard any unserved portion at the end of four hours.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cool foods on counter top, only until they reach 135°F. Place them in the walk-in cooler, until they reach 41°F; then cover. Use probe thermometer to verify temperatures.
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8/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Store bag of cabbage off the floor in the walk-in cooler.
- Basic - Clean knives/utensils stored in crevices between equipment. Do not store the clever in the crack between equipment; store it on a clean, dry surface.
- Basic - Current Hotel and Restaurant license not displayed. Post the current copy of your state license in the restaurant.
- Basic - Food stored on floor. Store bag of onions, off the floor, in the kitchen.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Empty dirty mop water, into mop sink, after each use.
- Basic - Packaged food has no English labeling. Label the bulk-storage bins with the common English names of their contents.
- Basic - Stored food not covered in reach-in freezer. Cover all foods in the freez.
- Basic - Wet mop not stored in a manner to allow the mop to dry. Rinse the mop, and hang it to dry, after each use.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on the counter tops; store them in sanitizing buckets between uses.
- 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. Label sweet and sour chicken, on the counter top, with a 4-hour-time label. Discard any unused portion at the end of four hours.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Do not cover rice (80?F), in the walk-in cooler, until it reaches 41?F.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide paper towels at the hand-washing sink in the restroom.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods, in the walk-in cooler, with the dates they are originally repackaged.
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5/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual ware washing. Provide sanitizing solution of two capfuls bleach per gallon of water. **Corrected On-Site**
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable-plastic gloves, when chopping vegetables. **Corrected On-Site**
- Observed improper storage of maintenance tools that interferes with cleaning. Do not stack equipment in the mop sink. Mop sink must be available for dumping used-mop water.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Clean food crumbs from the inside of the reach-in freezer.
- Observed open dumpster lid. Keep dumpster lids closed. **Corrected On-Site**
- Observed reuse of single-service articles. Do not store fried chicken in a cardboard box; store it in a food-grade-rated container. **Corrected On-Site**
- Critical - Observed uncovered food in holding unit/dry storage area. Keep frozen meats covered in the reach-in freezer. **Corrected On-Site**
- Critical - Observed unlabeled spray bottle. Label spray bottles with the common names of their contents.
- Observed utensils stored in crevices between equipment. Do not store cleavers in cracks between equipment. Store them on a clean, dry surface. **Corrected On-Site**
- Observed wall soiled with accumulated grease. Clean the wall behind the microwave oven.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses. **Corrected On-Site**
- Critical - Working containers of food removed from original container not identified by common name. Label bulk-storage bins with the common name of their contents.
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12/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Provide paper towels at the handwashing sink behind the service counter. Corrected On Site.
- Observed attached equipment soiled with accumulated grease. Clean grease from the hood filters.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable-plastic gloves, when chopping vegetables. Corrected On Site.
- Critical - Observed food stored on floor. Store the bag of carrots, off the floor, in the walk-in cooler. Corrected On Site.
- Observed open dumpster lid. Keep dumpster lid closed. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Wrap meats in the walk-in freezer.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label all repackaged, refrigerated foods, in the walk-in cooler, with the date they are repackaged.
- Critical - Working containers of food removed from original container not identified by common name. Label bulk storage bins with the names of their contents.
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8/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing solution, of two capfuls bleach per gallon of water, for storing wiping cloths between uses. Corrected On Site.
- Observed attached equipment soiled with accumulated grease. Clean accumulated grease from the hood filters.
- Critical - Observed dented/rusted cans. Segregate severely-dented cans; and return, to respective vendors, for exchange. Corrected On Site.
- Critical - Observed expired Food Manager Certification. Call 866 372 7233 to renew your Food Manager Certificate.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands,and wear disposable-plastic gloves, when chopping vegetables. Corrected On Site.
- Observed open dumpster lid. Keep dumpster lid closed. Corrected On Site.
- Observed reuse of single-service articles. Do not store cooked chicken in cardboard box; use a plastic tub. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Label SandS Chicken, on the countertop, with a 4-hour-time label. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label repackaged, refrigerated foods with the date they are repackaged. Write the date on the plastic wrap.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops. Corrected On Site.
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Provide sanitizing solution, of twoo capfuls bleach per gallon of water, for the storage of wiping cloths between uses.
- Critical - Hand wash sink lacking proper hand drying provisions. Provide paper towels at the handwashing sinks.
- Critical - Observed food stored on floor. Store the bag of onions off the kitchen floor.
- Observed improper storage of maintenance tools that interferes with cleaning. Empty dirty-mop water into mop sink after each use. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Do not scoop dry goods with bowls; provide scoops, with handles, in the buik-storage bins.
- Observed non-bagged garbage in dumpster. Securely bag garbage before placing it in the dumpster.
- Observed open dumpster lid. Keep dumpster lids closed.
- Critical - Observed uncovered food in holding unit/dry storage area. Keep foods covered in the walk-in cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing solution between uses.
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11/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 1 53B-08-1: Employee must pass Food Safety Training. Keep proof of completed training on the premises. This violation must be corrected by: 1 /01/2011
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10/4/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- 53B-08-1: Employee must pass Food Safety Training. Keep proof of completed training on the premises. This violation must be corrected by: 1 /01/2011
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8/2/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing solution, of two capfuls bleach, per gallon of water, for the storage of wiping cloths between uses.
- Critical - Hand wash sink lacking proper hand drying provisions. Provide paper towels, at the handwashing-sink, in the restroom. Corrected On Site.
- 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. Employee must pass Food Safety Training. Keep proof of completed training on the premises. This violation must be corrected by : 10/01/2011.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint, or otherwuse swal, the bare-wood tabletop next to the deep fryer.
- Critical - Observed food stored in a prohibited area. Store all cases of meats in the walk-in cooler when delivered. Bring out only one case at a time for preparation. Complete each case of meat, before proceding to the next.
- Observed improper storage of maintenance tools that interferes with cleaning. Empty dirty-mop water into mop sink after each use. Corrected On Site.
- Observed non-bagged garbage in dumpster. Securely bag all garbage, before placing it into dumpster.
- Observed open dumpster lid. Keep dumpster lid closed. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Keep prepared foods refrigerated, until reheated fo service; or label them with 4-hour-time labels, and discard the unused portion after 4 hours. This violation must be corrected by : 8/02/2011.
- Observed reuse of single-service articles. Do not store prepared foods in cardboard boxes.
- Critical - Observed uncovered food in holding unit/dry storage area. Keep frozen foods covered.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Label sweet and sour chicken and fried chicken, stored on the countertop, with 4-hour-time labels.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing buckets between uses.
- Critical - Working containers of food removed from original container not identified by common name. Label the bulk-storage bins with the common names of their contents.
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8/1/2011 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. When cooling cooked chicken, place the chicken into the walk-in cooler, (when the steam stops rising) uncovered. Cover the chicken when the meat reaches 41 F.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Label the countertop rice with a 4-hour-time label. Discard any unserved rice at the end of 4 hours.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable-plastic gloves, when chopping vegetables. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Provide scoops with handles in the dry-rice-storage bins.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Do not leave frozen foods in open bags; seal the food bags when in storage.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Place a 4-hour time label on the cooked chicken, stored on the counter, and discard any unserved meat at the end of four hours.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods in the walk-in cooler, must be marked with 7-day-date labels.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing buckets between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Label bulk-storage bins with the common names of their contents.
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3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Label squeeze bottles with the common name of their contents.
- Critical. Working containers of food removed from original container not identified by common name. Label bulk-storage bins with the common names of their contents.
- Critical. Observed uncovered food in holding unit/dry storage area. Keep all foods, in the walk-in cooler, covered. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Provide scoops, with handles, in the bulk-storage bins.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable-plastic gloves, when chopping vegetables. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. Clean the black substance from the refrigerator-door gaskets.
- Observed residue build-up on nonfood-contact surface. Clean the exterior surfaces of the wok line.
- Observed residue build-up on nonfood-contact surface. Clean the exterior surfaces of the smoker.
- Critical. Hand wash sink lacking proper hand drying provisions. Provide paper towels, at the handwashing sink, in the restroom. Corrected On Site.
- Observed grease accumulated on kitchen floor. Clean grease from the floor beneath the deep friers.
- Observed attached equipment soiled with accumulated grease. Clean the grwase from the cookline-hood filters.
- Wet mop not hung to dry. Rinse mop, and hang it to dry, after each use. Corrected On Site.
- Observed improper storage of maintenance tools that interferes with cleaning. Empty dirty-mop water, into the mop sink, after each use. Corrected On Site.
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11/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.In walk in cooler.
- Critical. Working containers of food removed from original container not identified by common name. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed food stored on floor.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed employee with no hair restraint. Repeat Violation.
- Observed equipment in poor repair door on reach in freezer .
- Observed nonfood-grade containers used for food storage.(Cardboard box)
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in freezer near backdoor soiled with accumulation of food residue.
- Observed single-service items stored on floor.
- Critical. Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times.
- Missing drain plug at dumpster.
- Observed dumpster rusted out on bottom.
- Observed open dumpster lid.
- Wet mop not hung to dry.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. Repeat Violation.
- 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. Employees training out of date
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9/3/2010 | Routine - Food | Warning Issued |
- Critical. Observed food/ice received from unapproved source./ fresh fish for employees not seperated from restaurant food/ walkin cooler. Corrected On Site.
- Critical. Observed dented/rusted cans./ dented cans/ dry storage rack.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./product in walkin cooler. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name./ product on cookline.
- Critical. Observed uncovered food in holding unit/dry storage area./walkin cooler Repeat Violation.
- Critical. Observed food contaminated by unsanitized equipment./cooked food stored in cardboard boxes /walkin cooler.
- Observed employee with no hair restraint.
- Equipment or utensils not designed or constructed in a durable manner./ scoop without a handle/scoop buck food containers
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits./ rice cooker.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue./ reachin freezer /near backdoor.
- Observed gaskets with slimy/mold-like build-up./walkin cooler.
- Observed reuse of single-service articles.
- Critical. Observed handwash sink used for purposes other than handwashing./ utensils in handsink / near 3 compartment sink.
- Critical. Hand wash sink lacking proper hand drying provisions./ front counter. Repeat Violation.
- Observed open dumpster lid. Corrected On Site.
- Ceiling tile missing./kitchen
- Observed wall soiled with accumulated dust./walkin cooler.
- Light not functioning./ kitchen
- Critical. Observed toxic item stored by utensils./ Rustcurb stored with carry out containers /dry storage shelf .
- Wet mop not hung to dry.
- Observed unnecessary items on the premise./ basketball on can goods/ dry storage.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only./ front counter.
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5/21/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed dented/rusted cans./ dented cans waterchestnuts/ dry storage rack.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ product in walkin.
- Critical. Working containers of food removed from original container not identified by common name./ bulk food containers.
- Critical. Observed uncovered food in holding unit/dry storage area./product in walkin cooler.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food./ bulk sugar.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed utensils stored in crevices between equipment./ knife between prep table and reachin cooler.
- Critical. Hand wash sink lacking proper hand drying provisions./ frontline.
- Observed ceiling in disrepair./ water stain spots/ kitchen.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area./ minor in kitchen.
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2/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.Hoisin sauce. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ product in walkin cooler Repeat Violation. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name./ bulk food containers.
- Critical. Observed food stored in a prohibited area./ chicken being prep over trash can Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods./raw beef over sauce in walkin cooler.
- Critical. Observed food stored on floor./ walkin cooler Corrected On Site. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area./ walkin cooler Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat./ bulk rice container.
- Wet wiping cloth not stored in sanitizing solution between uses./ cookline. Repeat Violation.
- Critical. Observed interior of microwave soiled. Repeat Violation.
- Observed utensils stored in crevices between equipment./ knife between reachin and prep table. Corrected On Site. Repeat Violation.
- Observed reuse of single-service articles./ oyster flavored sauce can used as a scoop for bulk rice. Repeat Violation.
- Observed open dumpster lid.
- Observed wall soiled with accumulated food debris./ walkin cooler.
- Observed dusty ceiling tiles and/or air conditioning vent covers./ kitchen.
- Wet mop not hung to dry. Repeat Violation.
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11/4/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans./ oyster flavored red sauce.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ product in walkin. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ chicken on prep line. Repeat Violation.
- Critical. Observed potentially hazardous food thawed in standing water./ shrimp
- Critical. Observed food stored on floor./ onions next to backdoor.
- Critical. Observed food stored on floor./ walkin
- Critical. Observed uncovered food in holding unit/dry storage area./ walkin.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container./ yellow rice .
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./ entered building from outside without washing hands.
- Critical. Observed employee eating in a food preparation or other restricted area.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Observed utensils stored in crevices between equipment./ knives between prep table and reachin.
- Observed reuse of single-service articles.
- Observed open dumpster lid.
- Critical. Observed roach activity as evidenced by live roaches found/ inside of bulk flour container.
- Wet mop not hung to dry.
- Observed unnecessary items on the premise.pillows, crates used for a bed cart.
- No copy of latest inspection report.
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7/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/8/2009 | Routine - Food | Warning Issued |
| No report available. | 12/4/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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