- Basic - Bathroom door left open other than during cleaning or maintenance. Mgr closed it **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of corn starch container **Repeat Violation**
- Basic - Employee eating in a food preparation or other restricted area. On prep table, employee went to dining table **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. For corn starch
- Basic - Utensils in poor condition. Spoon with mesh, mgr discarded it **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table
- Basic - Working container of food not labeled in English. Corn starch under prep table, mgr wrote name **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw salmon over avocados in ric and raw chicken-opened over cream cheese mix in rif **Repeat Violation**
- Intermediate - Cold water not provided/shut off at employee handwash sink. mgr turned it on **Corrected On-Site**
- Intermediate - Failure to maintain invoice records on nonexempt fish for 90 days. Has July only **Repeat Violation**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Some are, but not all
- Intermediate - No soap provided at handwash sink. Sanitizer in dispenser, mgr got soap **Corrected On-Site** **Repeat Violation**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Bathroom, mgr fixed its **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. 125° cooked chicken on table, corrective action: mgr placed it in cooler **Repeat Violation**
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08/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. On soy sauce bucket
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On curtain in kitchen **Repeat Violation**
- Basic - Reuse of single-use articles. Cooked chicken wings in egg roll box
- Basic - Working containers of food removed from original container not identified by common name. Spice on cart shelf by cook line **Corrected On-Site** **Repeat Violation**
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing and rinsing dishes only
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 47° cream cheese, cooked shrimp, egg rolls,, tofu-cut and new one, cooked chicken in upright cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 109-130° soups sitting above warmer, corrective action: placed in microwave to heat up
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over onions, uncooked chicken over fries in freezer, raw chicken over egg rolls also **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Rice warmer, interior
- 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. Upright cooler, ambient thermometer reading 46°
- Intermediate - Employee washed hands with gloves on.
- Intermediate - Failure to maintain invoices on nonexempt fish for 90 days. Only February
- Intermediate - No soap provided at handwash sink. **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. 88° chicken wings on table, 85° noodles on table, corrective action: placed in reach in cooler
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Cooked chicken in cooler at 46°, corrective action: moved to good cooler
- Intermediate - Spray bottle containing toxic substance not labeled. By water heater **Repeat Violation**
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2/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Curtain in kitchen
- Basic - Employee personal items stored in or above a food preparation area. Milk for employee over customer food **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 85° water for utensils **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Snap peas in coo,er
- Basic - Reuse of single-service articles. Cardboard boxes for cooked chicken **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Bulk contained by cook line **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. To grab noodles **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. For cooked chicken, soy sauce boxes
- High Priority - Raw animal food stored over ready-to-eat food. Raw Salmon over cooked shrimp in reach on cooler, raw meat bones over sprouts in reach in cooler and raw chicken - open bag over veggies in reach in freezer
- Intermediate - Accumulation of food debris/grease/dust on food-contact surface. Vent in upright cooler
- 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. Sprouts opened two days ago
- Intermediate - No soap provided at handwash sink. Sanitizer in dispenser instead of soap, kitchen **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Restroom **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Under triple sink
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9/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Cardboard boxes used to store cooked chicken. **Corrected On-Site** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- 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. Employee preparing sushi rolls with bare hands.
- High Priority - Employee washed hands with no soap.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Deep containers cooling chicken.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken temp 77?F.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Noodles.
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2/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting board on prep table.
- Observed ice scoop with handle in contact with ice. Container of ice in reach in freezer.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw fish over container of drink ice. Also container of beef over fish. Reach in freezer.
- Observed reuse of single-service articles. Cardboard boxes reused to stored cooked chicken.
- Critical - Observed uncovered food in holding unit/dry storage area. Reach in freezer.
- Wet wiping cloth not stored in sanitizing solution between uses. Prep table.
- Critical - Working containers of food removed from original container not identified by common name. Multiple bulk containers in kitchen.
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9/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical - Observed potentially hazardous food thawed at room temperature, bags of frozen chicken. Corrected On Site, placed under running water.
- Observed utensils stored in crevices between equipment, knife.
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3/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/19/2011 | Routine - Food | Call Back - Complied |
- Critical - Observed incorrect information on Hotel and Restaurant license. Now has 18 seats, licensed for 6. Seating change evaluation form provided.
- Observed nonfood-grade containers used for food storage, sterlite shoe boxes.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper temperature, very hot water (+100 degrees )used. Wall chart says 75 degree water needed. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, fried meats from yesterday.
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10/14/2011 | Routine - Food | Warning Issued |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine, quaternary used.
- Critical - Observed food being cooled by nonapproved method, beef and general tso chicken tighly wrapped in reach in box while cooling. Cooked about 3:30-3:45, found at 75 degrees.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, re-uses gloves.
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3/16/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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