- Basic - Bowl or other container with no handle used to dispense food. In bulk rice
- Basic - Cardboard used to line food-contact surface, cardboard box with cut cabbage
- Basic - Ice buildup in reach-in freezer.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. In bulk cooked pork container
- Basic - Reuse of ridged single-use container.
- Basic - Stored food not covered in reach in freezer
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 52°
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Rice 64°
- 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. Handling egg rolls cooked and placing into containers
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Handsink off of cook line **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Containers of cooked pork, sheets of chicken.
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09/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Coffin freezer
- Basic - Reuse of ridged single-use container. Plastic jugs cut in half and used for food storage
- Basic - Reuse of single-use number 10 cans. Reused as scoops
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 52°
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Noodles 49° rice 67°
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cabbage 62°
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Crabmeat listed on menu, establishment using imitation Krab meat.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Large wok utensil **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
- 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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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in kitchen. Bulk oil
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Ice buildup in reach-in freezer.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Plastic jug cut in half and reused as scoop.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp in bucket of water
- Basic - Reuse of ridged single-use container. Plastic jugs cut in half for food storage
- Basic - Reuse of single-use number 10 cans.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Water leaking from faucet/faucet handle. 3CS faucet
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Noodles 54°
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice 70°
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cabbage 71°
- 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. Cutting onions
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over sprouts
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands in 3CS
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Crab meat on menu and establishment using Krab
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken nuggets
- 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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9/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in kitchen. Bulk oil, sauce buckets.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Sauce buckets.
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Coffin freezer exposed insulation on inside of lid.
- Basic - Open dumpster lid.
- Basic - Outer openings not protected with self-closing doors. Back door.
- Basic - Packaged food has no English labeling. On bulk containers labeled in Chinese only.
- Basic - Plastic jug cut in half and reused as scoop.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Cut chicken
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Chipped paint and rusting.
- Basic - Reuse of ridged single-use container. Cooking wine plastic bottle cut in half and reused for sauce storage.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Some bulk containers not labeled.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Rice on counter 64? Noodles in reach in cooler 76?
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. On counter 68?
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Dried hands with wiping cloth.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Shelling shrimp and switching to placing dumplings into containers.
- 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. Removing cooked noodles from large container into smaller one.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. On cook line garlic 83?
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Shelled eggs next to sauces in reach in cooler and in walk in cooler
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Laundry plastic containers used for food storage.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken and beef over sauces.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Under happy family on paper menu, ingredient indicated is crabmeat and establishment is using imitation krab meat instead.
- Intermediate - Handwash sink not accessible for employee use at all times. Gallon jug inside sink.
- Intermediate - Nonfood-grade basting brush used in food. Metal band paint brush used for applying sauces.
- 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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4/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times. Articles stored in HANDSINK. corrected on site
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Observed dumpster rusted out on bottom. corner of dumpster rusting out.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoop for rice in standing water.
- Critical - Outer openings not protected with self-closing doors. rear kitchen door.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. egg rolls need to be date marked.
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12/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times....water containers insde 3 comp sink hsnd sink.
- 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.
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4/23/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions....cook line sink
- Critical - Handwashing cleanser lacking at handwashing lavatory.....cook line sink.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food stored on floor....crate of eggs in walk in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area....frozen chicken in reach in freezer.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.....egg rolls in walk in cooler.
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4/9/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Exit signs not properly illuminated.....front door exit. For reporting purposes only.
- Critical - Hand wash sink lacking proper hand drying provisions....cook line sink
- Critical - Handwashing cleanser lacking at handwashing lavatory....cook line sink.
- 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.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
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1/10/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- 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.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked....egg rolls in walk in cooler.
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7/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked....egg rolls in walk in cooler.
- Critical. Observed food stored on floor....box of won ton wrappers in walk in cooler
- Critical. Observed uncovered food in holding unit/dry storage area....egg rolls iwalk in cooler.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- 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.
- Critical. Handwash sink not accessible for employee use at all times....water jugs store in 3 comp sink handsink Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory....cook line hand sink.
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1/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor....box of cabbage in walk in.
- Critical. Observed uncovered food in holding unit/dry storage area....frozen items in reach in freezer.
- 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.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.... cook line shelf.
- Critical. Handwash sink not accessible for employee use at all times....items in handsink near 3 comp sink. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times....items in hand sink near cook line.
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7/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed packaged food not labeled as specified by law.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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3/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Temperature of vegetables left out at room temperature for lunch rush 70 degrees F. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. Cooler opposite fryers.
- 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 in-use utensil stored in standing water less than 135 degrees Fahrenheit. Small scoop for rice in standing water.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Washing hands in three compartment sink.
- Critical. Handwash sink not accessible for employee use at all times. Filled with gallon jugs.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Outer openings not protected with self-closing doors. Rear kitchen door is not self closing.
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12/8/2009 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- 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. Cooler opposite fryers.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. Missing from bathroom.
- Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only. Powering refrigerator opposite fryers.
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7/29/2009 | 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.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Temperature of beef 52 degrees F. Chicken 63 degrees F. inside reach in cooler opposite fryers . Move food to working cooler, have unit serviced . This violation must be corrected by : 7/29/09.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. Cooler opposite fryers.
- Critical. Handwash sink not accessible for employee use at all times. Dirty utensils stored in handsink by cooks line.
- Critical. Handwash sink not accessible for employee use at all times. Gallon jugs of water in handsink by three compartment sink.
- Critical. No handwashing sign provided at a handsink used by food employees. Missing from bathroom.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. Powering refrigerator opposite fryers.
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7/28/2009 | Routine - Food | Warning Issued |
| No report available. | 4/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/18/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/1/2008 | Routine - Food | Inspection Completed - No Further Action |
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