- Basic - Bowl or other container with no handle used to dispense food. In raw rice, mgr removed it **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment.prep unit and table, cook moved them **Corrected On-Site**
- Basic - Dead roaches on premises. On e dead by water heater, kitchen, mgr cleaned it **Corrected On-Site**
- 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. On prep tables, employee discarded it **Corrected On-Site** **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board. Prep unit
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
- 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. Grabbed cut lettuce and shredded carrots, got tongs **Corrected On-Site** **Repeat Violation**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Due to dish machine not properly working
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 46° spring roll on table, corrective action: placed in ric, explained time as public health control **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 86° noodles on top of microwave, corrective action: mgr discarded, explained time as public health control,
- High Priority - Raw animal food stored over ready-to-eat food. Raw pork over lemons in three door cooler, raw meatball over cooked beef in freezer by cook line, mgr rearranged **Corrected On-Site** **Repeat Violation**
- High Priority - Roach activity present as evidenced by live roaches found. One live on top of water heater, kitchen, mgr killed it **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. In mop sink, explain to cook, she moved to hand sink **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Pitcher in it, server area, mgr moved it, pouring water in cups, server area **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen and server area, mgr got rolls **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Also in very deep containers, 45° chicken bullion and 75° noddles in prep unit, corrective action: uncovered
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09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/20/2014 | Complaint Partial | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Kitchen
- 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. In cooler **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purses on food shelf, above food **Corrected On-Site**
- Basic - No copy of latest inspection report available. At his house
- Basic - Outer openings not protected with self-closing doors.
- Basic - Working container of food not labeled in English. Salt and sugar under prep table, and two little containers with no name on table by cooler
- High Priority - Employee failed to wash hands before putting on gloves to work with food. To make spring roll **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. Making spring tools with rice paper, got gloves on **Corrected On-Site**
- High Priority - Live flies in kitchen. Several
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Container for Cooked rice in 3 door cooler, bulk salt and sugar, filing containers
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 60° cooked shrimp, and pork, 70° cut lettuce, on table to make spring rolls, explained time as public health control, wrote time **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over sauces, raw eggs over lettuce in 3 door cooler **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw quail over raw steak and raw pork in freezer **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Water filter attached to faucet, server area
- Intermediate - Manager lacking proof of food manager certification. Trang, at home
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. Table and cooler **Corrected On-Site**
- 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. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Purses on shelf **Corrected On-Site**
- Basic - Nonfood-grade containers/bags used in direct contact with food. Blue tops, file holders , and thank you bags in freezer and cooler
- Basic - Outer openings not protected with self-closing doors. Rear
- Basic - Reuse of single-service articles. Water jug
- Basic - Working containers of food removed from original container not identified by common name. Small containers under table, shelf
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Faucet by cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 70° noodles by cook line, explained time as public health control, corrective action: placed in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 130° soup on stove, and rice 105 in warmer not connected, corrective action: reheated
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken and beef over veggies in reach in cooler **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken-opened bag over raw shrimp in freezer **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Kitchen, fan and bucket **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification. Phuong Huinh, it is at home because has a mistake on her name
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Raw thin steak placed in bowl before serving it, gave sign, and posted
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Shrimp made two days ago
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
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