- Basic - Bathroom door not self-closing.
- Basic - Case/container/bag of food stored on floor in kitchen. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee eating while preparing food.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Whole fish in chest freezer. Operator cannot provide receipt.
- Basic - Employee used food thermometer to measure food temperatures without first cleaning the thermometer.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Food stored in holding unit not covered. Reach in cooler fried chicken and egg rolls.
- Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Repeat Violation**
- Basic - Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Operator unable to provide documentation for source of fish. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. *Chicken wings 93°F, *fried rice 80°F, *bean sprouts 65°F **Repeat Violation**
- High Priority - Raw animal food stored over cooked food. Chicken wings over egg rolls and fried chicken. **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Repeat Violation**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
- Intermediate - Water pressure lacking at fixtures that require the use of water. Handwash sink in the kitchen.
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10/21/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises. By evidence of 7 **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. In kitchen
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. In kitchen near back door.
- Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. All
- Basic - Storage of maintenance equipment in areas that may result in cross contamination. Flash light and other tools.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. *Fried chicken 125°F corrective action taken.
- High Priority - Raw animal food stored over cooked food marinated poultry over cooked chicken. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in freezer.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Soiled reach-in cooler gaskets. All
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - High Priority - Dead roaches on premises. Kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic/oil. Rice
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pork roasts, left in oven overnight , 98°F at the time of inspection.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- High Priority - Roach activity present as evidenced by 1 live roach found on kitchen floor. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pork roasts
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Big 5
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/4/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef, pork
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. 2 units located in the kitchen .
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Corrected On-Site**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **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.
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1/17/2013 | Routine - Food | Warning Issued |
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.
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7/6/2012 | Routine - Food | Emergency Order Callback Complied |
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed roach activity as evidenced by 20+ live roaches found in the kitchen on the side of the same reach-in cooler on the wall Repeat Violation.
- Critical - Observed rodent activity as evidenced by 12+ fresh rodent droppings found under 3 compartment sink and also underneath front counter Repeat Violation.
- Critical - Observed the presence of 2 live rodents in the kitchen, 1 live rodent with its hind foot caught in a rat trap, another roaming, both behind and on the to the side of a reach in refrigerator on the floor, also observed a wall and floor hole at the trap site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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7/5/2012 | Routine - Food | Emergency order recommended |
- No Violations Were Observed
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2/25/2012 | Routine - Food | Emergency Order Callback Complied |
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area.kitchen
- Critical - Violation: 35A-04-1 Observed rodent activity as evidenced by 45+ freash rodent droppings found in the kitchen on floors and food shelves. No rodent droppings observed, however, a live rat was observed in kitchen area.
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2/24/2012 | Routine - Food | Emergency Order Callback Time Extension |
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 15-32-1 Observed reach in cooler gasket soiled
- Critical - Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 24-10-1 Observed utensils stored in crevices between equipment.
- Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area.kitchen
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. mens/women
- Critical - Violation: 35A-04-1 Observed rodent activity as evidenced by 45+ freash rodent droppings found in the kitchen on floors and food shelves.
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by 55+ live roaches found in the kitchen on walls, shelves, underneath food prep tables. also found inside bags and boxes in several locations throughtout the kitchen.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.
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2/23/2012 | Routine - Food | Emergency Order Callback Time Extension |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. mens/women
- Critical - Hand sink missing in food preparation room or area.kitchen
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic/oil Corrected On Site.
- Observed reach in cooler gasket soiled
- Critical - Observed roach activity as evidenced by 55+ live roaches found in the kitchen on walls, shelves, underneath food prep tables. also found inside bags and boxes in several locations throughtout the kitchen.
- Critical - Observed rodent activity as evidenced by 45+ freash rodent droppings found in the kitchen on floors and food shelves.
- Observed utensils stored in crevices between equipment.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice, chicken . Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/22/2012 | Routine - Food | Emergency order recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Observed utensils stored in crevices between equipment.
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8/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Observed build-up of grease on nonfood-contact surface. filters over stove
- Observed residue build-up on nonfood-contact surface. next to refrigerator in kitchen
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Lights missing the proper shield, sleeve coatings or covers.refrigerator
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3/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed potentially hazardous food thawed in an improper manner.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface.
- Observed single-service articles stored without protection from contamination.
- Critical. Observed container of medicine improperly stored.
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11/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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