- Basic - Build-up of grease/dust/debris on hood filters.
- 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. Bottled water, cook line.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor soiled/has accumulation of debris. Under cooking equipment.
- Basic - Food stored on floor. Bucket of chicken by prep sink/triple sink.
- Basic - Gaskets with slimy/mold-like build-up. Walk in freezer, walk in cooler, make table unit and front reach in cooler unit by register. **Repeat Violation**
- Basic - Gaskets/seals on holding unit in poor repair. Make table unit, front reach in cooler unit, and walk in cooler.
- Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from bottom of wok unit.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Tong handles touching in sweet and sour chicken, wontons and eggs rolls on table by front register. Employee removed. **Corrected On-Site** **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board. Prep area next to triple sink.
- Basic - Plastic jug cut in half and reused as scoop. In container of rice across from walk in cooler.
- Basic - Stored food not covered in walk-in cooler. Cut and washed carrots
- Basic - Wall soiled with accumulated food debris. Wall with bulk containers of corn starch and flour near employee restroom.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Employee rehydrating rice noodles at room temperature. Noodles were 78°. Corrective action, Had employee move to walk in cooler for rapid cooling.
- 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. Sweet and sour chicken, wontons, eggs rolls, and general chicken front table close to register. Employees added time mark. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken stored over raw beef. Had manager switch items. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Interior of bulk containers of flour and corn starch.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At either hand wash sink. **Repeat Violation**
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09/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of bulk containers of sugar and flour in rear.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. In container of chicken in front reach in cooler by register. Also sugar in bulk container in back. **Corrected On-Site**
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Noodles in reach in cooler, cook line were 47°. Food was cooked last night.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Noodles in reach in cooler, cook line were 47°. Employee stated noodles were cooked last night and placed in reach in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Garlic and oil has been left out since yesterday.
- 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. Cut cabbage, garlic and oil, corn starch and oil, sweet and sour chicken, egg rolls, and wontons. Establishment opens at 11:00, items were just placed out. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shelled eggs over opened container of soy sauce. **Corrected On-Site** **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line. **Corrected On-Site** **Repeat Violation**
- Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling potentially hazardous (time/temperature control for safety) food. Noodles in reach in cooler, cook line were 47°. Items were cooked last night.
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Boiling pot with missing handle used as scoop in container of jasmine rice in rear dry storage area.
- 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. Bottled water above prep table. **Corrected On-Site**
- Basic - Old food stuck to clean dishware/utensils. Knife on knives rack above three compartment sink. **Corrected On-Site**
- Basic - Outer openings not protected with self-closing doors. Rear exit door.
- Basic - Plastic jug cut in half and reused as scoop. In container of rice in rear dry storage area. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Wonton dough on dry storage shelf by walk in cooler. Corrective action placed in walk in cooler.
- Basic - Soiled reach-in cooler gaskets. Throughout.
- Basic - Wiping cloth/towel used under cutting board. On prep table across from stir fry.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut cabbages on prep table were 67°. Had moved to walk in cooler. **Corrected On-Site**
- High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Explained to him how to wash hands correctly. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Garlic and oil 77° on Cook line. Corrective action added time procedure and wrote time.
- High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Roach trap over clean pans on pan rack. **Corrected On-Site**
- 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. Chicken, cream cheese wonton and egg rolls **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over bucket of soy sauce in walk in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Eggs on prep table. Corrective action, had moved to walk in cooler.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket chlorine was 300ppm. **Corrected On-Site**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Thermometer read 28° in ice water. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen and employee restroom. **Corrected On-Site** **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken on dry storage rack next to walk in cooler was 120°-134°. Corrective action placed in walk in cooler.
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Sauce and white powder buckets. By cook line.
- Basic - Bathroom facility not clean. Employee bathroom, back of kitchen.
- Basic - Bowl or other container with no handle used to dispense food. In cooked rice. **Corrected On-Site** **Repeat Violation**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Behind and around bulk containers in dry storage.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple opened bottles of water above prep table.
- Basic - Food stored on floor. Sauce bucket and salt/MSG mixture. **Corrected On-Site**
- Basic - Reuse of single-use articles. Cut jug used as scooper.
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation**
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Multiple colanders. Corrective action taken, moved back into triple sink, explained wash-rinse-sanitize procedure and provided hand out. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked broccoli, sitting on table near steam table. Corrective action taken, person in charge decided to cool it down and reheated as needed. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw container of chicken behind raw container of beef. Make table. **Corrected On-Site**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Throughout.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bowl. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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. Establishment has forms but they are not filled out. Using this method for egg rolls, and friend chicken next to fryers. Corrective action taken, explained procedure to person in charge.
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6/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Unable to list any of the big 5 food borne illnesses.
- Equipment and utensils not properly air-dried. Pans wet nesting on shelf
- Critical - Equipment food-contact surfaces and utensils not sanitized. Observed employee wash items with detergent, but did not sanitize
- Equipment or utensils not designed or constructed in a durable manner. Non handled cups used to scoop food. Cloth used under a cutting board. Cut jug used as a scoop for rice.
- Critical - Hand wash sink lacking proper hand drying provisions. Hand sink near 3 compartment sink. Paper towel added
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Tong in noodle container in reachin and walkin coolers
- Critical - Observed employee food not clearly labeled or segregated from establishment food. Personal food in walkin
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Handled raw beef, than handled utensils to stir rice without washing hands
- Observed gaskets with build-up. Throughout kitchen **Repeat Violation**
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Container of raw shell eggs stored over ready to eat foods in top of make table cooler **Repeat Violation**
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for rice in water at 87?F **Repeat Violation**
- Observed old food stuck to clean dishware/utensils. Knifes on rack soiled
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork egg rolls 60? and fried chicken 70?, sitting at room temperature. Put on time. **Corrected On-Site** **Repeat Violation**
- Observed residue build-up on nonfood-contact surface. On hoods, walls and shelves in kitchen
- Observed reuse of single-service articles. Re-using cans for other sauces in walkin cooler
- Critical - Observed used egg crates re-used in a way that could cause contamination. Colanders with food draining on top of old egg crates on cook line
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Cornstarch on cookline
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice in rice cooker at 127-150?F. Rice stirred up to move cold rice to bottom of warmer
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12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Throughout. Repeat Violation.
- Violation: 23-07-1 Observed gaskets with black build-up. Reach in coolers, throughout kitchen.
- Critical - Violation: 35B-03-1 Outer openings not protected with self-closing doors. Rear door.
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9/12/2012 | Routine - Food | Call Back - Complied |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Person in charged stated CFM is on vacations. 5 people working in kitchen+ 1 at front counter.
- Nonfood-contact equipment not designed and constructed in a durable manner. Paper menus used as liner with egg rolls. Reach in cooler. Also, non-food grrade containers are used with multiple items throughout kitchen.
- Critical - Observed card board under open flame, upright roaster. For reporting purposes only. Corrected On Site. Discarded it.
- Critical - Observed food being cooled by nonapproved method. Noodles and shrimp tightly wrapped in walk in cooler. Corrected On Site. Also, pans of cooked chicken being cooled at room temperature, sitting on triple sink. Corrected Action taken: moved to walk in freezer. Repeat Violation.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washed hand in triple sink. Corrected On Site. Explained, washed hands in handwash sink.
- Observed gaskets with black build-up. Reach in coolers, throughout kitchen.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Containers of raw chicken and raw shrimp over bags of cut vegetables. Also, box of unwashed cabbage over washed onion. Walk in cooler. Also, container of raw chicken oveer shrimp and pork containers.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in cookline stored in 85F water. Corrected On Site. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Across wok line. Repeat Violation.
- Critical - Observed packaged food not labeled as specified by law. Multiple in walk in cooler. Also, need date.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Flour/water mixture 80-85F. Reach in cooler. Corrected action taken: discarded. Explained Time as Public Health Control. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine, about 400ppm. Bucket. Corrected On Site.100ppm
- Critical - Observed uncovered food in holding unit/dry storage area. Multiple uncovered food in walk in and walk in freezer.
- Critical - Outer openings not protected with self-closing doors. Rear door.
- Wet wiping cloth not stored in sanitizing solution between uses. Throughout. Repeat Violation.
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7/3/2012 | Routine - Food | Warning Issued |
- Critical - Certified Food Manager unable to answer basic Food Code questions, LACKS KNOWLEDGE OF EXCLUSION ILLNESS
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing, less than 50ppm
- Critical - Observed container of medicine improperly stored, STORAGE TABLE Corrected On Site.
- Critical - Observed food being cooled by nonapproved method., COOLING AT ROOM TEMPERATURE :AFTER 135 F Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, CONTAINER OF PORK: Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, NEAR STEAM TABLE :
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, NEAR DEEPFAT FYER:
- Observed personal care item stored with food, STORAGE ROOM Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/30/2012 | Routine - Food | Inspection Completed - No Further Action |
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