- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / rice scoop next to rice container / **Corrected On-Site** **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor. / cook line / **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. / raw chicken, raw shrimp over containers of sauces / walk in cooler.
- High Priority - Raw animal foods not properly separated from each other in holding unit. / raw beef over raw shrimp / **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. / raw chicken over raw shrimp.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. / thermometer used in prep cooler.
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10/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table next to customer food. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease accumulated under cooking equipment. Under fryer in kitchen.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Next to rice container. **Corrected On-Site**
- Basic - Sides of fryer had heavy accumulation of grease.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken stored directly over a container of open ready to eat sauce in walk in cooler.
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4/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. On right side of fryers.
- Basic - Cardboard used to line nonfood-contact shelves. Card board on bottom shelf of crash cart
- Basic - Equipment in poor repair. Reach in cooler at cook line has standing water in bottom of unit. Establishment has a towels in unit to catch water/leak and container outside unit to catch extra water dripping. Unit at this time is maintaining temperatures between 39-42f degrees .
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen door on bottom left side of door has a gap/hole
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Tray of frozen chicken thawing on table by ware wash area
- Basic - Reach-in cooler gasket torn/in disrepair. 2 reach in coolers on cook line
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Cook line cooler
- Basic - Soiled reach-in cooler gaskets. All coolers on cook line
- Basic - Stored food not covered in reach in coolers. Numerous food items not covered in reach in coolers on cookline and storage of raw meats over ready to eat in cooler
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spoon for rice in water at 78f degrees.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over chopped vegetables in reach in cooler cook line
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Raw beef over wont tons in freezer at front counter area **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer. Tray of raw beef at top over raw chicken and raw chicken on shelf over raw fish stand up reach in freezer in back prep area
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10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Working container of food not labeled in English.
- High Priority - Dented/rusted cans present. See stop sale. Baby corn 1 can. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over pork in reach in freezer **Corrected On-Site** **Repeat Violation**
- Intermediate - Cold holding equipment incapable of 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.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Strainer in sink basin **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.Pork 91, shallower and placed into walk in cooler
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed 2 dented cans of water chestnuts. Immediately discarded by owner.
- Observed open dumpster lids.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.Chicken over pork in reach in freezer.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested below 50 ppm Corrected On Site.
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10/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - BOWL USED TO DISPENSE SOY SAUCE.
- CHICKEN OVER BEEF IN REACH-IN FREEZER.
- MAKE LINE COOLER GASKETS DIRTY.
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6/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. Cut off plastic jug used for food. Operator discarded
- Critical - Observed improper use of bowl to dispense diced onions in walk in cooler Corrected On Site.
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1/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
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8/19/2011 | Routine - Food | Call Back - Complied |
- Critical - 2 door makeline cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 47-49F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 8 18 11.
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Chicken 47F, pork 49F in makeline cooler less than 2 hours per operator. Moved into walk in cooler for temperature recovery This violation must be corrected by : 8 18 11.
- Critical - Observed potentially hazardous food thawed in standing water.Shrimp in 3 bay sink Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Corn starch mixture not time marked. Made 20 minutes ago per operator
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8/17/2011 | Routine - Food | Warning Issued |
- Observed clean utensils/equipment (knives) stored in dirty bucket in preparation area Corrected On Site.
- Observed nonfood-grade containers used for food storage.Common plastic tubs used for bulk food storage by back door
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3/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/10/2010 | Routine - Food | Call Back - Complied |
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. This violation must be corrected by : 11 10 10.
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9/13/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Working containers of food removed from original container not identified by common name.2 in dry storage area
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Several foods in right makeline cooler 46-51F for less than 2 hours per operator, noodles 50F, pork 46F. Moved towealk in cooler for temperature recovery. This violation must be corrected by : 9 13 10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Corn starch/water mixture 83F less than 2 hours, move into cooler for temperature recovery
- Critical. Right makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 46-51F. Do not store potentially hazardous foods in this un9t until maintaining 41F or colder. This violation must be corrected by : 9 13 10.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Chicken over beef in upright freezer. Corrected On Site.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. This violation must be corrected by : 9 10 10.
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9/10/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 35B-13-1 Back doorScreening is not 16-mesh to the inch.
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Establishment licensed for 8 seats, observed 16 during inspection
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5/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Cooked eggrolls,wonton,chicken,pork,shrimp in walk in cooler
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cooked rice/pork 84F on rail over wok line. Operator discarded
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Fresh chopped garlic in oil 84F on cooks cart for oner hour per operator, moved to walk in cooler for temperature recovery
- Critical. Right makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 48-56F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 5 27 10.
- Equipment or utensils not designed or constructed in a durable manner.Common black & decker drill used as part of sauce mixing device
- Observed nonfood-grade containers used for food storage.Common shopping bags uused for food storage. Use only food grade bags.
- Critical. Back doorScreening is not 16-mesh to the inch.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Establishment licensed for 8 seats, observed 16 during inspection
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5/26/2010 | Routine - Food | Warning Issued |
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