- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Violation: 36-08-1 Observed floor and wall junctures not coved. broken cove tiles under wok area.
- Violation: 37-14-1 Observed ceiling in disrepair. water damage in restroom.
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6/21/2011 | Routine - Food | Emergency Order Callback Complied |
- Dollies, pallets, soda racks or skids used to store or transport packaged food not designed to be moved easily to allow for cleaning access.
- Critical - Establishment operating without a current Hotel and Restaurant license. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. tablle next to wok.
- Observed ceiling in disrepair. water damage in restroom.
- Critical - Observed dented/rusted cans.
- Observed floor and wall junctures not coved. broken cove tiles under wok area.
- Critical - Observed food stored on floor. onions Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic and oil mixture. Corrected On Site
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical - Observed roach activity as evidenced by live roaches found. observed 50live roaches in variius life stages under storage rack, sat end of cook's line, under prep table and on cooks line
- Observed single-service articles improperly stored. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/20/2011 | Routine - Food | Emergency order recommended |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- In use food dispensing utensils properly stored
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Pre-flushed, scraped, soaked
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Single service articles not re-used
- Outside storage area clean, enclosure properly constructed
- Employee lockers provided and used, clean
- Critical. Toxic items properly stored
- Critical. Toxic items properly stored
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
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1/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Food not stored in a clean/dry location. fried noodles stored in used MSG barrel.
- Critical. Observed food stored on floor. plastic soda bottles
- Critical. Observed food stored on floor. carrots in walkin cooler
- Critical. Observed uncovered food in holding unit/dry storage area. walkin cooler
- Critical. Observed uncovered food in holding unit/dry storage area. walkin freezer
- Observed nonfood-grade containers used for food storage.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Lack of use of chemical test kit 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.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. along upper doors to reachin cooler
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Observed reuse of single-service articles.Reusing cardboard MSG barrel to store fried noodles.
- Observed reuse of single-service articles. plastic bags that commercial foods came in reused as covering on food in walkin freezer
- Critical. Hot water not provided/shut off at employee hand wash sink. front handsink
- Critical. Hot water not provided/shut off at employee hand wash sink. hot water turned off at back handsink Corrected On Site.
- Dumpster not on proper pad.
- Light not functioning. kitchen
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. licensed for 8 seats and 14 are here at time of inspection .
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8/24/2010 | 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.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. freezer
- Critical. Observed food stored on floor. cooler, freezer, dry storage
- Critical. Observed uncovered food in holding unit/dry storage area. cooler
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee eating in a food preparation or other restricted area.
- Observed employee with no hair restraint. Corrected On Site.
- Observed ripped/worn/dirty cardboard used as shelf cover.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed nonfood-grade containers used for food storage. grocery bags, bulk container
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Equipment and utensils not properly air-dried.
- Observed reuse of single-service articles.
- Critical. Handwash sink not accessible for employee use at all times. dish
- Critical. No handwashing sign provided at a handsink used by food employees. dishwasher
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Critical. Observed unlabeled spray bottle.
- No Heimlich maneuver sign posted. 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. Pro
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3/17/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/17/2010 | Routine - Food | Call Back - Complied |
- Critical. Current license properly displayed
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2/24/2010 | Routine - Food | Warning Issued |
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