- Basic - Bowl or other container with no handle used to dispense food. Metal container scooping the rice **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Mop sink very soiled. Inside the container with the knife at the hand sink at the cook line
- Basic - Covered waste receptacle not provided in women's bathroom. Employees restroom
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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. Employee tea at the cook line. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Employee bracelet / keys on the shelf with the plates at the cook line Pain killer in the reach in cooler at the cookline Personal items on the top of the ice machine x
- Basic - Food stored on floor. Rice on the floor in the dry storage. **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Walk-in cooler floor soiled under the racks
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket was 200ppm. **Repeat Violation**
- High Priority - Displayed food not properly protected from contamination. Foods cooling on the speed rack with empty carton boxes stored on the top. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked shrimps on the speed rack at the prep table 91-95°. Moved to the walk in freezer to finish cooling.
- High Priority - Raw animal food stored over ready-to-eat food. Pooled eggs over the cream cheese and beans in the cook line cooler **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Cleaning solution stored by the wait area at the buffet **Repeat Violation**
- Intermediate - Soil residue in food storage containers. All the food containers in the dry storage.
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09/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Black push cart
- Basic - Dusty ceiling air conditioning vent cover in the mop sink room.
- 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. Drinks / coffee on the shelf with food and next to clean plates **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook frying chicken **Corrected On-Site**
- Basic - Light not functioning above the soup area
- Basic - Smoking in an enclosed indoor workplace. Observed employee smoking at the dish machine area. Owner sent him outside **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Outside rice cooler. Mop sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket was 0ppm. Rechecked at 50ppm **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Sesame / seasoning / containers **Repeat Violation**
- Basic - containers of sauces stored on the floor at the cook line **Corrected On-Site**
- 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. Employee transferring the cooked shrimps from one container to another with bare hands. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw pooled eggs siting on top of the cut onions in the cooler at the cook line. Raw prepped chicken over the sauce at the cook line cooler. *Corrected On-Site** **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Windex sprays bottle next to the clean utensils at the Waite area. **Repeat Violation**
- 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 pork / duck / in the walk in cooler. **Corrected On-Site**
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4/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Chlorine sanitizer in bucket not at proper minimum strength. 200ppm **Corrected On-Site** **Warning**
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7/30/2013 | Routine - Food | Call Back - Complied |
- 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. Waite area. **Corrected On-Site** **Warning**
- Basic - Food stored on floor. Cooking oil. **Corrected On-Site** **Warning**
- Basic - Nonfood-contact equipment in poor repair. Walk in cooler/ reach in cooler at the cook line. Establishment has more than one cooling unit. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of the walk in cooler door. **Warning**
- Basic - Walk-in cooler floor soiled under the racks **Warning**
- Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Baking soda/ sesame containers. **Corrected On-Site** **Warning**
- High Priority - Chlorine sanitizer in bucket not at proper minimum strength. 200ppm **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler : dumplings 55/noodles 53/pork 53/chicken 50/sprouts 52/tofu 49. Per Deputy District Manager, operator to moved food to the walk in freezer. Per operator cooler was frozen up, temperatures were fine at 11:am, repairs to the equipment completed at 12:00pm. . Call Back inspection schedule. Business will be closed for one week per the operator ( sign on the door). All foods will be left in the walk in freezer per the operator. Call back will be completed when the restaurant reopens. Ric: chicken 48/49 **Warning**
- 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 and the time removed from temperature control cannot be determined. See stop sale. Fry rice on the rack.. Per operator at line 1:00pm **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Windex at the Waite area. **Corrected On-Site** **Warning**
- Intermediate - Soil residue in food storage container lid . Rice container. **Corrected On-Site** **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Waite area. **Corrected On-Site** **Warning**
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7/10/2013 | Routine - Food | Call Back - Extension given, pending |
- 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. Waite area. **Corrected On-Site** **Warning**
- Basic - Food stored on floor. Cooking oil. **Corrected On-Site** **Warning**
- Basic - Nonfood-contact equipment in poor repair. Walk in cooler/ reach in cooler at the cook line. Establishment has more than one cooling unit. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of the walk in cooler door. **Warning**
- Basic - Walk-in cooler floor soiled under the racks **Warning**
- Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Baking soda/ sesame containers. **Corrected On-Site** **Warning**
- High Priority - Chlorine sanitizer in bucket not at proper minimum strength. 200ppm **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler : dumplings 55°/noodles 53°/pork 53°/chicken 50°/sprouts 52°/tofu 49°. Per Deputy District Manager, operator to moved food to the walk in freezer. Per operator cooler was frozen up, temperatures were fine at 11:am, repairs to the equipment completed at 12:00pm. . Call Back inspection schedule. Business will be closed for one week per the operator ( sign on the door). All foods will be left in the walk in freezer per the operator. Call back will be completed when the restaurant reopens. Ric: chicken 48/49° **Warning**
- 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 and the time removed from temperature control cannot be determined. See stop sale. Fry rice on the rack.. Per operator at line 1:00pm **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Windex at the Waite area. **Corrected On-Site** **Warning**
- Intermediate - Soil residue in food storage container lid . Rice container. **Corrected On-Site** **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Waite area. **Corrected On-Site** **Warning**
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7/9/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in freezer. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean storage pans at the prep area not stored inverted.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Open bottle of water in the prep cooler at the cook line. **Repeat Violation**
- Basic - Food-contact surface not smooth and easily cleanable. Wiping towel under the cutting board. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Sesame seed container. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg rolls 47? prep cooler. Remove to the freezer. Corn starch 80? cook line . Iced. (Egg rolls 33?.) **Corrected On-Site**
- Intermediate - Encrusted material on can opener holder .
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Beef 78?, pork 76?. Remove to the freezer to chill.
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser bottle. **Corrected On-Site**
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2/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Onions stored under the hands ink. **Corrected On-Site**
- Food-contact surface not smooth and easily cleanable. Soiled towel under the cutting board **Corrected On-Site**
- Observed clean utensils stored under the hand sink. **Corrected On-Site**
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Employee drink in the reach in cooler at cookline.
- Critical - Observed encrusted material on can opener. **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. Employee at cookline using bare hand to pick up vegetables. **Corrected On-Site**
- Critical - Observed interior of microwave soiled. **Corrected On-Site**
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Bucket 200 ppm **Corrected On-Site**
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Styro foam containers not stored inverted at cook line.
- Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Critical - Working containers of food removed from original container not identified by common name. Sesame container. **Corrected On-Site**
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11/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken 47F in reach in cooler - prepared day before. Corrected On Site. Immediately discarded by manager.
- Missing drain plug at dumpster.
- Observed hole in ceiling. Ceiling tiles buckled creating gaps in ceiling.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Make table: container of shells eggs stored at back and containers of produce stored in front. Corrected On Site. Repeat Violation.
- Observed nonfood-grade containers used for food storage. Linen cloths used to cover food products - reach in cooler. Corrected On Site.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork 46-50F in make table - returned to walk in cooler. Chicke 43-45F and sweet and sour chicken 45F in make table - stacked too high - transferred to walk in cooler - stored 2.5 hours.
- Critical - Observed unlabeled spray bottle. Numerous unlabeled spray bottles - chemical shelf. Repeat Violation. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Chicken - time not recorded on board. Held on time from 11am. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Serving steaks and cooked to customers specification. Consumer advisory verbage provided to operator. Hand written sign posted in establishmen. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Chicken not cooled from 135F to 41F in 6 hours. Immediately discarded.
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5/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. / walk in freezer.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed attached equipment soiled with accumulated dust. / venting fan / walk in cooler.
- Critical - Observed dented/rusted cans. / dry storage room.
- Critical - Observed food stored on floor. / buckets of sauces stored on floor / walk in cooler.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. / scoop for dry noodles / wait station.
- Observed nonfood-grade containers used for food storage. / opened metal can container used for food storage.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / observed cornstarch with water at 75F / product was discarded / Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. / raw beef and raw chicken not properly separated / Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. / chlorine over 200ppm / sanitizing bucket / wait station / Corrected On Site.
- Critical - Observed unlabeled spray bottle. / wait station.
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12/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. wait staff area
- Critical - Hand sink missing at dishwashing machine or area. kitchen has one hand sink by the cooking equipment. missing hand sink by the three compartment sink
- Critical - Hand sink missing in food preparation room or area. wait staff area has no hand sink when scooping ice.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. raw wood on shelf in wait staff area (pealing)
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. waiter was handling dry noodles with bar hands. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Critical - Observed buildup of soiled material on mixer head.
- Observed ceiling soiled with accumulated grease. right side of the smoker
- Critical - Observed cloth used as a food-contact surface. using non food grade towels on noodles, etc
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. waiter placed on gloves without washing hands to break the contamination cycle
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Metal container attached to the prep reach in cooler by the only hand sink in the kitchen is soiled
- Observed nonfood-grade containers used for food storage. black and grey containers being used to store unpackaged foods in the walk in cooler
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. wait staff area exit obstruction
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Noodles 49 bottom, in reach in cooler in front of the cooking equipment
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggrolls 49 in the reach in cooler in front of the cooking equipment
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. lobster 47, chicken, shrimp, beef, pork, etc 47 or higher in the walk in cooler
- Critical - Observed raw animal food stored over cooked food. chicken raw non commercially wrapped over cooked chicken in the reach in cooler in froont of the cooking equipment
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken raw non commercially wrapped in beef raw non commercially wrapped in the walk in cooler
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. chlorine 200 plus ppm in bucket at the wait staff area Corrected On Site.
- Observed wall soiled with accumulated grease. right side of the smoker
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. poultry 82 on top shelf of the reach in cooler facing the cooking equipment
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. noodles in the reach in cooler and at the walk in cooler
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4/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening imitation crab meat, shrimp, etc 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. pasta, rice, chicken etc in the walk in cooler
- Critical. Working containers of food removed from original container not identified by common name Flour bucket
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. poultry 46 sitting on other items in the prep reach in cooler closest to the rear door Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cracked pooled eggs 46 in reach in cooler in the kitchen
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit pork ribs 46, moved to lower area of the reachh in cooler in the kitchen against the wall
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. poultry non commercially wrapped over pork non commercially wrapped in the walk in cooler 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 in the duck sauce bucket
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food in the sugar bucket , soy sauce bucket etc Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice spoons Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. wait staff employee rinsed hands at the drinking water dispenser in the wait staff area.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee placed on hair restraint and failed to wash hands to break the contamination cycle before handling cooking utensils in kitchen
- Critical. Observed employee wash hands with no soap by the rear door hand sink Corrected On Site.
- Observed employee with no hair restraint. Cook Corrected On Site.
- Observed nonfood-grade containers used for food storage use of black and grey containers for non commercially wrapped cooked/raw products, multiple items.
- Critical. Observed soil residue in storage container used to store butcher knives Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed spray hose at dish sink lower than flood rim of sink. at the dish machine
- Critical. Hand sink missing in food preparation room or area. wait staff area where small ice bin is located has no hand wash sink
- Critical. Handwash sink not accessible for employee use at all times. storing buckets in front of the hand sink by the rear door
- Ceiling tile missing. in a few areas as plumbing upgrades for the facility are in progress
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine 200 plus ppm bucket at the wait staff area
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. exit by small wait staff area is blocked with equipment
- Critical. Exit signs not properly illuminated. For reporting purposes only. dining area exit sign not functioning
- Critical. Exit signs not properly illuminated. For reporting purposes only. small wait staff area sign
- Critical. Hotel and Restaurant license not properly displayed.
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10/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). pork cooling
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken and eggrolls cooked 5/3/10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fresh garlic and oil at cookline cart, food stored in cookline fryer make table reach in cooler and middle cookline reach in cooler. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. no written plan for items being stored at room temp using time as a public health control.
- Critical. Observed food being cooled by nonapproved method. cooked pork stored in large, deep containers with lids/covers in walkin cooler. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pork walkin cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. middle cookline reach in cooler and right cookline by fryers reach in cooler. Repeat Violation.
- Critical. Observed potentially hazardous food thawed at room temperature. shrimp thawing at room temp.In tub at back kitchen area.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw shrimp and beef stored in back of make table behind veggies cookmust go over ready to eat veggies to access raw meat.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. togo cup in soy sauce.
- Critical. Observed food chef washing hands in the 3 comp sink.
- Critical. Observed establishment utilizing time as a public health control without having written procedures.
- Critical. Observed food employee touch forehead then engage in food preparation, without washing hands. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. chef handled raw egg then handled veggies without changing gloves and washing hands. Corrected On Site.
- Observed employee with no hair restraint. chef preparing food with no hair restraint.
- Observed sponge used as a wiping cloth on a food-contact surface. at 3 comp sink.
- Observed utensils stored in crevices between equipment. knife honer stored in hole at hop sink.
- Critical. Observed live flies in kitchen.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present. back door open.
- 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. No cards available for all cook staff on duty.
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5/5/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods, raw chicken next to raw pork defrosting in same container in walkin cooler.
- Critical. Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods, raw shrimp over vegetables in walkin cooler and raw chicken over raw beef in walkin cooler. Repeat Violation.
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw chicken stored over raw beef in walkin freezer.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food, raw meat stored over egg rolls and raw fish stored over cooked sausage in walkin freezer. Repeat Violation.
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area, shrimp in walkin cooler.
- Violation: 13-01-1 Observed employee with soiled clothing, employees with soiled aprons. Corrected On Site.
- Critical. Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees, mens restroom.
- Violation: 37-01-1 Ceiling tile missing over waittress station soda machine.
- Critical. Violation: 41B-03-1 Observed unlabeled spray bottle, wait station and near dishmachine area. Repeat Violation.
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10/8/2009 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name, bulk bins of flour and msg not labeled in English.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, shrimp 83 F, chicken 52 F, rice 113 F walkin cooler. Repeat Violation. This violation must be corrected by : 10-08-09.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; raw chicken 52 F, breaded chicken 54 F and 56 F, egg rolls 53 F reachin cooler #3. All food in cooler less 1 hour per manager except raw chicken which owner discarded. Repeat Violation. This violation must be corrected by : 10-8-09.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, prep coolers 1 & 2 on cook's line; beef 58 F, cooked chicken 47 F, ham 44 F, chicken 49 F, pork 49 F, shrimp 45 F , pork 50 F, pasta 48 F, shrimp 50 F, chicken 58 F, chicken 50 F, pork 68 F. Manager said all product in these coolers have been in there only 1 hour. Repeat Violation. This violation must be corrected by : 10-8-09.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, fresh garlic and oil mixture on cook's line 84 F since this morning with no timemarking. Repeat Violation. This violation must be corrected by : 10-8-09.
- Critical. Observed food being cooled by nonapproved method, chicken wings 57 F in walkin cooler cooling per cook covered and white rice 73 F and another rice 113 F cooling per cook for 1 hour with cover on it..
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, all 3 prep coolers on cook's line. This violation must be corrected by : 10-8-09.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, all 3 prep coolers on cook's line.
- Critical. No conspicuously located thermometer in holding unit, reachin on cook's line. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods, raw chicken next to raw pork defrosting in same container in walkin cooler.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods, raw shrimp over vegetables in walkin cooler and raw chicken over raw beef in walkin cooler. Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw chicken stored over raw beef in walkin freezer.
- Critical. Observed raw animal food stored over ready-to-eat food, raw meat stored over egg rolls and raw fish stored over cooked sausage in walkin freezer. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food, raw eggs stored over een beans in prep cooler. Corrected On Site. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area, shrimp in walkin cooler.
- Critical. Observed papertowels used as a food-contact surface, lining and covering egg rolls and won tons.
- Critical. Observed cloth used as a food-contact surface, wiping cloth under cuttingboard.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with soiled clothing, employees with soiled aprons. Corrected On Site.
- Observed employee with no hair restraint, cook on line. Corrected On Site.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface, hood filters and hood system.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls, knives and spoons stored in dirty containers. Corrected On Site.
- Observed utensils stored in crevices between equipment, knife by back door stored between pipe and wall. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees, mens restroom.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present, gaps along side of screen door while door is open. Corrected On Site.
- Ceiling tile missing over waittress station soda machine.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed, chlorine 200ppm in wiping cloth bucket.
- Critical. Observed unlabeled spray bottle, wait station and near dishmachine area. Repeat Violation.
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10/7/2009 | Routine - Food | Warning Issued |
| No report available. | 4/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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