- Basic - Bowl or other container with no handle used to dispense food. In rice container. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Buildup of food debris and grease in between equipment on cook line. **Warning**
- Basic - Cloth used as a food-contact surface. Cloth in contact with cooked chicken. **Corrected On-Site** **Warning**
- 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. Water bottle and coffee cup without lid/straw in prep area. **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers. **Warning**
- Basic - Equipment or utensils not designed or constructed in a durable manner. Scoop made out of plastic jug. **Warning**
- Basic - Food stored in dry storage area not covered. Flour. **Warning**
- Basic - Food-contact surface not smooth and easily cleanable. Shelves covered in plastic coating in prep area. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between prep table and reach in cooler . **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Salt, MSG. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops. **Corrected On-Site** **Warning**
- Basic - Missing drain plug at dumpster. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Chicken in walk in freezer. **Warning**
- Basic - Stored food not covered in walk-in freezer. Cooked beef. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working container of food not labeled in English. Flour and sauces in kitchen. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Salt, flour, sugar. **Warning**
- 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. Cooked rice, lettuce, and garnish touched with bare hands. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliding two door reach in cooler Cooked pork 45° crab 45°. Corrective action taken, food moved to working reach in cooler. True reach in cooler wontons 51°. Corrective action taken, food moved to working reach in cooler. Two door reach in cooler next to chest freezer chicken 50° chicken 54° chicken 52° noodles 53 (ambient 41°). Corrective action taken, food cooled down in reach in freezer. Chicken 45° and chicken 41° at end of inspection. Cabbage 81° and sprouts 55° sitting out at room temperature. Corrective action taken, placed in reach in cooler . **Warning**
- High Priority - Raw animal food stored over cooked food. Raw chicken over raw beef over cooked ribs in walk in freezer. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over cooked wontons in walk in cooler. Raw chicken next to raw beef in walk in cooler. Raw lobster over cheese in reach in freezer. **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Corrective action taken, moved to reach in cooler . **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands in three compartment sink. **Corrected On-Site** **Warning**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Rice cooling at room temperature in kitchen, found at 80-95°f **Warning**
- Intermediate - Reach-in cooler not 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. True reach in cooler next to two door glass reach in cooler . Ambient air 50°. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked duck, wonton, eggrolls in walk in cooler. **Warning**
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11/05/2014 | Routine - Food | Warning Issued |
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Handles Reachin cooler
- Basic - Food debris/dust/soil residue on dry storage shelves. Flour
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm corrected to 100 ppm **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 113°
- High Priority - Raw animal food stored over cooked food. Eggs over egg roll Reachin cooler **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Scallops, chicken in cookline Reachin cooler over vegetables
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen next to 3 comp sink **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Rice in Walkin cooler advised operator to place in smaller portions.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice in Walkin cooler
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop on counter **Corrected On-Site**
- Basic - Uncleanable knife block in use to store knives.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food. She'll eggs over rte **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
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7/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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2/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Dry food storage room
- Observed build-up of grease on nonfood-contact surface. Hoid filters
- Observed employee with no hair restraint. Cook
- Critical - Observed soiled reach-in cooler gaskets. Cookline ric
- Critical - Observed unlabeled spray bottle.
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9/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- 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. rice bin.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. multiple containers - walkin cooler .
- Wet wiping cloth not stored in sanitizing solution between uses. sanitizer bucket not set up. Corrected On Site.
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5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed cloth used as a food-contact surface. NOODLES Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 78f-RICE SCOOP_BY RICE COOKER Corrected On Site.
- Observed reuse of single-service articles. VINEGAR CONTAINER CUT IN HALF and USED AS A FOOD CONTAINER WITH CHOPPED SCALLIONS, ETC_COOK LINE SHELF
- Critical - Raw animal food not properly separated from ready-to-eat food. BAGS WITH RAW BEEF THAWING INSIDE THE SAME CONTAINER WITH RAW CHICKEN _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. COOKED RIBS WALK IN COOLER
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11/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.kitchen
- 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
- Observed equipment in poor repair.illegal locking device/walk in cooler
- Critical - Observed handwash sink used for purposes other than handwashing.kitchen Corrected On Site.
- Wet mop not hung to dry.
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6/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.kitchen
- 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
- Observed equipment in poor repair.illegal locking device/walk in cooler
- Critical - Observed handwash sink used for purposes other than handwashing.kitchen Corrected On Site.
- Wet mop not hung to dry.
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6/21/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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