- Basic - Buildup of food debris/soil residue on equipment door handles. Dim sum area reach in cooler **Warning** 9/4: the interior surface of the handles are still soiled
- Basic - Condensation or other drainage not disposed of according to law. 1. The main walk in cooler is dripping on the shelf under the fan system 2. The dim sum walk in cooler is dripping in the center of the room **Warning** 9/4: not complied on both walk in coolers
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. 1. Brown rice 90 left out in the kitchen by the rear door 2. See stop sale **Warning** 9/4: Not observed and/or Not verified and/or Not Set Up
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 1. Buffet: sweet n sour chicken 94. Chicken wings and drums 98. Pork egg foo young 99 2. See stop sale **Warning** 9/4: Not observed and/or Not verified and/or Not Set Up. This is only set up during lunch
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09/04/2014 | Routine - Food | Call Back - Complied |
- Basic - Buildup of food debris/soil residue on equipment door handles. Dim sum area reach in cooler **Warning**
- Basic - Condensation or other drainage not disposed of according to law. 1. The main walk in cooler is dripping on the shelf under the fan system 2. The dim sum walk in cooler is dripping in the center of the room **Warning**
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator/ freezers x 5 units **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. 1. Brown rice 90 left out in the kitchen by the rear door 2. See stop sale **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1. Bean sprouts 52. Tofu 49. Tofu 45. Mushrooms 52. N noodles 49. In the vegetables reach in cooler. 2. Beef 44. Dumpling filling 45. In the walk in cooler 2. See stop sale temperatures 47 or higher. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 1. Buffet: sweet n sour chicken 94. Chicken wings and drums 98. Pork egg foo young 99 2. See stop sale **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 1.hot hold temps of 129 or colder in section 03B 2. Cold hold temperatures of 47 of warmer in section 03A **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. 1. To the scale in the dim sum area 2. The prep top reach in cooler in the dim sum area. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. All commercial foods shall be dated, baby corn, tofu, etc **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. 1. All cook foods shall be dated rice, pork, beef, dumpling, etc **Warning**
- Intermediate - Soil residue in food storage containers. 1. The container for the cornstarch. 2. grey container for the cooked chicken. **Corrected On-Site** **Warning**
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09/03/2014 | Routine - Food | Warning Issued |
- Basic - Condensation or other drainage not disposed of according to law. The dim sum and the main walk in cooler are both dripping on the inside by the condensers
- Basic - Soil residue build-up on nonfood-contact surface. The door handle to the reach in cooler, the exterior of the dim sum reach in cooler, the cover to the dim sum cooker, the exterior of the hot box in the dim sum area, etc
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Bamboo 55. Water chestnut 62. Baby corn 52. Cabbage 59. All in the vegetable reach in cooler in the prep line 1 of 4 reach in coolers
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice 78. 77 was moved into the walk in cooler upon commencement of the inspection
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. The employees started multi-tasking upon commencement of the inspection and failed to wash hands when necessary **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 and the time removed from temperature control cannot be determined. See stop sale. Cornstarch 89. 94 both at the cook line
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cornstarch and all foods in the vegetable reach in cooler
- Intermediate - Accumulation of food debris/grease on food-contact surface. Te following surfaces were soiled: prep tables, interior of hot box in the dim sum area, the reach in cooler in the dim sum area, etc
- Intermediate - Handwash sink used for purposes other than handwashing. Used for storage in dim sum cooking area and used to fill a pan on the main cook line **Corrected On-Site**
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4/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg rolls 50. 56. 53 in small pan, all discarded by the cook
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Egg foo young 118. Chicken 118 at the customer buffet island
- Intermediate - Accumulation of food debris/grease on food-contact surface. The scale in the bakery department or section. The rice holder at the wait staff area is soiled.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. The air gun used to inflate duck was severely soiled, owner discarded the air machine **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. Rice noted in two locations undated when held from the previous day
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11/6/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Build-up of grease on nonfood-contact surface. On pole where the ducks are hung to dry in the kitchen
- Basic - Build-up of grease/dust/debris on hood filters. cook line 1
- Basic - Cloth used as a food-contact surface. In the hot box in the steaming kitchen section **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Walk in cooler 1
- Basic - Hood soiled with accumulated grease. Cook line 1
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Pork 44. Meatball 44. Pate 44. Walk in cooler 2
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale.
- 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. Bean sprouts on top of the reach in cooler in/at prep area; cornstarch, garlic n oil at the wok, egg foo young and poultry at the steam table
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw poultry mixed with raw oyster in chest freezer **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. At the wait staff area
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Tofu in walk in cooler 1
- Intermediate - Handwash sink used for purposes other than handwashing. Used as storage on the cook line **Corrected On-Site**
- Intermediate - Non-pitting surface rust on food-contact equipment. Exterior of the reach in freezer in/at outside unit
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls in walk in cooler 1
- Intermediate - Soil residue in food storage containers. Flour, corn starch, containers, lids, prep tables, work surfaces etc
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4/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/24/2012 | Routine - Food | Emergency Order Callback Not Complied |
- No Violations Were Observed
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10/24/2012 | Routine - Food | Emergency Order Callback Complied |
- Critical - Hot water not provided/shut off at employee hand wash sink. 1st cookline
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels by the 2nd cookline
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of grease on nonfood-contact surface. hood filters at 1st cookline
- Observed build-up of grease on nonfood-contact surface. the underside of multiple tables throughout the kitchen
- Critical - Observed clothed used as a food-contact surface. red cloth in with egg rolls in the reach in cooler by the fryers
- Critical - Observed dead roaches on premises on top of reach in cooler, in a bucket, on bottom section of prep table, on shelves etc.
- Critical - Observed dead roaches on premises, upon opening the reach in cooler door a dead roach was present
- Critical - Observed expired Food Manager Certification. Mr. Mark 1.12e
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at the reach in cooler in front of the fryers
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. rice cooker
- Critical - Observed fresh rodent activity as evidenced by rodent droppings found 27 in a cabinet in the 2nd cookline
- Observed grease accumulated under cooking equipment, thick layer of grease adjacent to the cabinet in the 2nd cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tofu 44 f degrees in the reach in cooler at the 2nd cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees fahrenheit. cornstarch 70, cornstarch 77 and garlic in oil 72 at the 1st cookline
- Critical - Observed potentially hazardous food held at greater than 41 degrees fahrenheit. egg flat x2 at 85 F degrees left out on the prep table on the cookline
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. non commercially wrapped poultry over beef in the reach in cooler Corrected On Site.
- Observed residue build-up nonfood-contact surface. pile of rice on rear of reach in freezer.
- Critical - Observed roach activity as evidenced by live roaches found 30 on the rear side of the reach in freezer in the kitchen
- Critical - Observed roach activity as evidenced by live roaches found 4 on corner edge of butcher block table by the walk in cooler
- Critical - Observed roach activity as evidenced by live roaches found 6 on the right door to the vegetable reach in cooler
- Critical - Observed roach activity as evidenced by live roaches found 7 on shelf above the prep table between the two cooklines
- Critical - Observed rodent activity as evidenced by rodent droppings found at least 10 old in same cabinet in the 2nd cookline
- Observed single-service articles stored without protection from contamination. to go plates not covered when held in outside storage building
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. front door has a gap on the bottom section
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. egg foyoung 102, egg rolls 116 F degrees at the buffet line
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. all cooked foods not dated. rice, poultry, beef, etc in any unit
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10/23/2012 | Routine - Food | Emergency order recommended |
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. the underside of the dish machine
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6/12/2012 | Complaint Full | Call Back - Complied |
- Critical - Certified Food Manager unable to answer basic Food Code questions. unaware of big five. review comments section
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The walk in cooler at the main cookline
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. The food prep employee closest the fryers was cutting green beans without gloves Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. the underside of the dish machine
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. tree trunk cutting board. not allowed
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Dim sum employee was wearing a bracelet Corrected On Site.
- Critical - Observed food stored in a prohibited area. no food prep allowed outside of the establishment even if screened in room. all food prep is required inside. cabbage being prepared outside
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. The steamtable facing the cookline was soiled
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. tree trunk cutting board soiled.
- 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. in the flour container Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue in the dim sum table top storage reach in cooler on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch 68 f degrees, at the dim sum area, item placed into the storage reach in cooler . Provided DBPR HR form
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Popcorn chicken 45 f, egg rolls 45 f degrees in the prep reach in cooler on the cookline. closest the fryers
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 46, fish 47, chicken 46, shrimp 46 f degrees in the walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. crab meat 45 f degrees in the prep reach in cooler on the cookline closest the vegetable station
- Critical - Observed toxic item stored by food. chlorine sanitizer bucket was sitting on the sweet n sour sauce bucket on the cookline Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. provided DBPR HR form
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fried chicken 98 f, Egg rolls 118 f degrees at the steamtable.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm bucket at the prep reach in cooler on the cookline closest the fryers.
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6/11/2012 | Complaint Full | Warning Issued |
- No Violations Were Observed
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12/21/2011 | Routine - Food | Call Back - Complied |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. corn starch 56 in pan on cookline (steamers) provided HR 5022- 090
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12/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/21/2011 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Unaware of big five. provided health policy form
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm
- 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. All expired February 2010
- Observed dusty ceiling tiles and/or air conditioning vent covers. over the wok cookline
- Observed equipment in poor repair.reach in freezer heavy rust by the three compartment sink
- Observed gaskets/seals on cold holding unit in poor repair. small reach in freezer located near the dish machine
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. unit by the three compartment sink
- Observed wall soiled with accumulated dust. area over the wok cookline
- Critical - Stop Sale issued due to adulteration of food product. Two dead fishes were floating in the display tank.
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10/21/2011 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom. Handicapped stall in the women's restroom.
- Critical - Displayed food not properly protected from contamination. Self-dispensing sauce containers on the tables in the dinning area.
- Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Observed employee at the dim sum station going from task to task and not washing his hands.
- Food-contact surface not smooth and easily cleanable. Using cardboard box underneath the cooking chicken in the container in the walk in cooler.
- Food-contact surface not smooth and easily cleanable. Wire collander hanging from wall at the wok area. Repeat Violation.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Collander and dishware with chips/broken.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open glass of water at the makeline area prep cooler. Corrected On Site. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of the rice cooker.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Soup bowls stored in soiled container.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Storage racks in the walk in cooler. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Storage shelves in the walk in cooler. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. Four burner stove.
- Observed build-up of heavy grease on nonfood-contact surface. Hood filters.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Detail cleaning at the entire waite area.
- Critical - Observed buildup of soiled material on mixer head. Dougj mixer.
- Observed clean equipment stored on floor. Dishwashing trays stored on the floor .
- Observed cutting board grooved/pitted and no longer cleanable. Mold-like substance, not maintained clean underneath.
- Observed employee with no hair restraint.
- Critical - Observed encrusted, soiled material on the wisk stored on the soiled wall.
- Critical - Observed encrusted, soiled material on slicer. Vegetable slicer.
- Critical - Observed encrusted, soiled on the sugar scoop, flour scoop outside .
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Dim sum roller.
- Critical - Observed food stored on floor. Cooking oil stored on the floor . Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Detail cleaning of the fryer baskets.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Detail cleaning on the fryers.
- Critical - Observed handwash sink used for purposes other than handwashing. Using the handsink for dumping.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Non-handle cup scooping the sugar. Corrected On Site.
- Observed leaking pipe at plumbing fixture at the three compartment sink.
- Observed nonfood-grade containers used for food storage. Food stored in shopping bags and used # 10 containers.
- Observed old food stuck to clean dishware/utensils.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggrolls 54 degrees at reach cooler.
- Critical - Observed potentially hazardous food thawed in standing water. Shrimps . Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Foods in the walk in cooler more 24 hours not dated. Pork and dried shrimps stuffing in walk in cooler labeled 8/4. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw establishment package fish stored with cooked noodles in the reach in freezer. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw pork stored with the cooked foods in the white reach in freezer to the rear exit area. Repeat Violation.
- Observed residue build-up on nonfood-contact surface. Dishwashing trays heavily soiled .
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. To go containers, foil pans not stored inverted. .
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed soil residue in storage containers. Bulk storage containers.
- Observed soiled dry wiping cloth in use. Soiled towels hanging out to dry in the rear.
- Critical - Observed toxic item stored by food. Cleaning items stored with food at the waite area. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. In the white reach in freezer. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. Walk in cooler. Repeat Violation.
- Observed utensils stored in crevices between equipment. Knife stored between the prep table and the wall.
- Observed wall soiled with accumulated food debris. Maintain the wall at the cooking areas. Repeat Violation.
- Critical - Person in charge not monitoring employees regarding Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sprouts held at the prepline area not time controlled.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served. Oyster tags not maintain in order for 90 days.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Eggrolls .
- Waste line at soda gun holster at the waite area very soiled .
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Food containers not labeled throughout . Repeat Violation.
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1/25/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
12/2/2010 | Routine - Food | Call Back - Complied |
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. ri cooler
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture. @ dw area
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb. @ hose
- Violation: 36-22-1 Observed floor area(s) covered with standing water. wic
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7/21/2010 | 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. cook, meats chicken; , egg roll, shrimp , not date marked wic & ric
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cook wonto chicken; meats noodles in ric & wic not date marked
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. turnip & pork pans, veggie & wonton chicken; wic not date marked
- Critical. Working containers of food removed from original container not identified by common name. spices, nuts, dry white
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. noodles @ 46 degrees;
- Critical. Observed food being cooled by nonapproved method,water temped intestine 80 degrees fahrenheit . Repeat Violation.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. veggie open baggie on raw chicken; open baggies ri freezer
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw fish going over rte veggie @ ric
- Critical. Observed raw animal food stored over ready-to-eat food. raw oysters over rte bean sprouts @ wic
- Critical. Observed raw animal food stored over ready-to-eat food. raw meat over rte sauces in wic
- Critical. Observed raw animal food stored over cooked food. raw eggs over cook rte in ric @ dw area
- Critical. Observed food stored on floor. rte in wic
- Critical. Observed uncovered food in holding unit/dry storage area. dim sum not covered in wi freezer
- Critical. Observed uncovered food in holding wic storage area. potatoes, veggie , pork turnip,
- Critical. Observed uncovered food in holding unit/dry storage area. preped dim sum in ri freezer
- Critical. Observed cloth used as a food-contact surface. wic in food cloth used
- 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. dry bulk
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. emplooee putting on gloves not wash hands & put on gloves
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. two emplooee using bare hands to rte veggie
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Equipment or utensils not designed or constructed in a durable manner. non food grade brush
- Equipment or utensils not designed or constructed in a durable manner. wire collander
- Observed equipment in poor repair. melted & chipped
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. wood & rusted iwic
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wet wiping cloth not stored in sanitizing solution between uses. carpet in wic
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed residue build-up on nonfood-contact surface. on equipment thru kitchen;
- Observed gaskets with slimy/mold-like build-up. ri cooler
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. in ri freezer with raw chicken;
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. clean equipment in dirtu pan covered dir y cloth @ dim sum aa
- Observed single-service articles stored without protection from contamination. tooth picks
- Observed leaking pipe at plumbing fixture. @ dw area
- Critical. Vacuum breaker mising at hose bibb. @ hose
- Observed floor area(s) covered with standing water. wic
- Observed wall soiled with accumulated food debris. through out
- Critical. Observed container of medicine improperly stored. over food
- Critical. Observed toxic item improperly stored. sanitizer buckets
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Certified Food Manager unable to answer basic Food Code questions.
- Critical. Person in charge failed to insure proper cooling.
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7/19/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
5/14/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans. of pinapples on shelving 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 chicken; & duck & pork in wic not date marked; in t shirt bags Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cook potatoe , & veggie in wic & cook seafood & meats in wic not date marked Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. white dry bulk containrs & produts in shed not labeled; Repeat Violation.
- Critical. Observed food being cooled by nonapproved method. phf covered @ cooling stage Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken; over raw pork in ric by dishwasher wok
- Critical. Observed raw animal food stored over ready-to-eat food. baggies of raw chicken; over open baggies of cook pork in ri freezer
- Critical. Observed raw animal food stored over ready-to-eat food. raw pork over veggie in wic Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken; & fish over sWeet & sour veggie in wic
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over produce; in wic
- Critical. Observed raw animal food stored over cooked food. raw meats over cook pork & other cook phf in ric by wic
- Critical. Observed food stored on floor. wic sweet & sour veggie & sauces on floor in wic
- Critical. Observed food stored on floor. pork on floor in wi freezer
- Critical. Observed uncovered food in holding unit/dry storage area. egg rolls & duck feet in freezers not covered Repeat Violation.
- Critical. Raw animal food not properly separated from ready-to-eat food. raw scallops in pan with cook shrimps & chicken; @ wic
- Critical. Observed cloth used as a food-contact surface. cloths on open oysters & newspapers on clams Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. emplooee using bare hands to chop veggie in kitchen
- 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. single use bowls used a scoops in dry bulk containrs
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. emplooee chopping veggie bared hand then put on gloves not wash hands between tasks;
- Observed equipment in poor repair. chipped bowls on shrimp
- Food-contact surface not smooth and easily cleanable. t-shit bags used to hold phf in freezers & wic
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Observed wiping cloth used for food spills also used for other purposes.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed cleaned wiping cloth that has food debris/soil.
- Critical. Observed soil residue in storage containers. white dry bulk insides of containrs
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue all.
- Observed residue build-up on nonfood-contact surface. shelving in wic
- Observed residue build-up on nonfood-contact surface. on outside of ric, cooking equipment , microwave , freezers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on dry containrs in shed with dry bulk
- Critical. Condensation or other drainage not disposed of according to law. in wic dripping on phf in wic
- Critical. Handwash sink not accessible for employee use at all times. @ back wok steam area fan, napkinns, grip, in hw sink Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. filling pans of water @ hw sink
- Critical. Hand wash sink lacking proper hand drying provisions. by doors to kitchen
- Critical. Handwashing cleanser lacking at handwashing lavatory. & no drying devices @ soup hw sink
- Observed wall soiled with accumulated food debris. in wic
- Critical. Portable fire extinguisher(s) obstructed from view. For reporting purposes only.
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5/10/2010 | Routine - Food | Warning Issued |
- 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. wic ie; noodles , egg rolls, chicken; , potatoe , dumpster , cook duck Repeat Violation. Repeat @ cb potatoes , shrimp Violation.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw eggs over raw oysters in wic Repeat Violation. eggs over sauces @ call back wic
- Violation: 15-12-1 Nonfood-contact equipment not designed and constructed in a durable manner. wood shelving Repeat Violation. Repeat Violation.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease. filters Repeat Violation. Repeat Violation.
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3/22/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. wic ie; noodles , egg rolls, chicken; , potatoe , dumpster , cook duck Repeat Violation. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. white dry produts bulk Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. crab ragoon & egg rolls on ric @ dishwasher @ 46 & 44 degrees;
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.0 rice on line @ 122 degrees;
- Critical. Observed potentially hazardous food thawed in an improper manner. in water in pan @ sink
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. on outside patio onion on ground
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. lemons with raw eggs in same pan @ ric @ dishwasher aa
- Critical. Observed raw animal food stored over ready-to-eat food. raw pork over veggie ric @ side flip top Repeat Violation. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over raw oysters in wic Repeat Violation.
- Critical. Observed food stored on floor. potatoe , onions, rutabaga, cabbage Repeat Violation. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. wic numerous rte foods uncovered; cooked veggies, egg rolls, tofu, noodles, potatoe Repeat Violation. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. in wic & side freezers Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook portioning cook shrimp with bare hands ; chopping veggie & cook chicken; with bare hands
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook handling noodles with bare hands
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher going from dirty to clean no wash hands between
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. misc open drinks on prep tables
- Observed a nonfood-grade basting brush used in food.
- Observed a nonfood-grade cloths & newspapers used for covering food in wic suchas opened; oyster , clams, veggie cook ,
- Observed nonfood-grade containers used for food storage. plastc bags in wic for rte meat
- Nonfood-contact equipment not designed and constructed in a durable manner. wood shelving Repeat Violation. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed buildup of soiled material on mixer head.
- Observed residue build-up on nonfood-contact surface. on all ric, cooking equipment , microwave
- Equipment and utensils not properly air-dried. plates @ pss thru @ wok with flour build up from food prep @ same aa; dishes not protected
- Critical. Observed handwash sink used for purposes other than handwashing. cloths & tongs @ back hws, pans @ hws @ wok aa
- Observed attached equipment soiled with accumulated grease. filters Repeat Violation. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers. @ light @ stoage rm
- Critical. Emergency lighting illumination insufficient. For reporting purposes only @ back door.
- Carbon dioxide/helium tanks not adequately secured.
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3/18/2010 | Routine - Food | Administrative complaint recommended |
- Violation: 15-12-1 Nonfood-contact equipment not designed and constructed in a durable manner. shelving
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease. filters
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10/15/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. egg rolls, misc other phf soups, dumpster
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and , not properly date marked. misc foods in wic; sauces , dairy
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ric & wic ie; noodles, chicken; dumplings rice meats
- Critical. Working containers of food removed from original container not identified by common name. numerous dry & other rte in miscellaneous containrs Not labeled; of produts inside
- Critical. Observed raw animal food stored over ready-to-eat food. raw over cook duck wic
- Critical. Observed raw animal food stored over cooked food. in ric & wic; ie; chicken; over beef; seafood over veggie ; wic & ric
- Critical. Observed food stored on floor. wic & wi freezer ; veggie , meats
- Critical. Observed uncovered food in holding unit/ wic; meats, veggie misc rte foods
- Observed ice scoop with handle in contact with ice.
- Food-contact surface not smooth and easily cleanable. tin can reused
- Nonfood-contact equipment not designed and constructed in a durable manner. shelving
- Observed nonfood-contact equipment in poor repair tin foil torn on stove
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Floors not maintained smooth and durable. carpet in wic
- Observed attached equipment soiled with accumulated grease. filters
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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10/8/2009 | Routine - Food | Warning Issued |
| No report available. | 3/5/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 12/10/2008 | Routine - Food | Emergency Order Callback Complied |
| No report available. | 12/9/2008 | Routine - Food | Emergency order recommended |
| No report available. | 9/2/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/2/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/5/2008 | Routine - Food | Call Back - Extension given, pending |
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