- No Violations Were Observed
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08/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Sugar , soy sauce , salt **Corrected On-Site** **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in kitchen. Oil container . **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pork 44°f, shrimp 45°f, chicken 45°f, dumplings 44°f, egg rolls 45°f
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic and oil - temp 74°f, cornstarch mixture 71°f. CORRECTIVE ACTION TAKEN . PLACED IN REACH IN COOLER .
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over cut cabbage in walkin cooler **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Serving spoons stored in handsink - rear of kitchen . **Corrected On-Site** **Repeat Violation**
- 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. Ambient air temp - 47°f
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08/08/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Soy sauce and rice . **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Scallops in reach in freezer and soups at hot holding area . **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Dumplings 53°f,rice noodles 51°f , tofu 48°f, pork 52°f,
- 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 beef .
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Front service area . **Corrected On-Site** **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sweet and sour chicken held at front counter . **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Rice in walk in cooler . **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. Ambient air temp -prep reach in cooler 53°f / ambient air temp - reach in cooler - kitchen - 55°f .
- Intermediate - Soil residue in food storage containers. Cornstarch container .
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4/25/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Pork and oil container
- Basic - Employee personal items stored in or above a food preparation area. Cell phone above prep cooler **Corrected On-Site**
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Temp 81°f **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Forks.
- Basic - Stored food not covered in walk-in cooler and reach in freezer .
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - First aid supplies improperly stored. On shelf above prep cooler .
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Used for pork storage in walkin cooler . **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic and oil 80°f, cornstarch mixture 76°f **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over seafood . **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 - Handwash sink not accessible for employee use due to items stored in the sink. Utensils . **Corrected On-Site**
- Intermediate - Knifes soiled with old food debris. Stored on knife rack
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Sauce and seasoning . **Repeat Violation**
- Basic - Cardboard used to line nonfood-contact shelves. Stored in container containing fried noodles.
- Basic - Case/container/bag of food stored on floor in kitchen. Oil container.
- Basic - In-use fork stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour. **Corrected On-Site**
- Basic - Plastic jug cut in half and reused as scoop.
- Basic - Working containers of food removed from original container not identified by common name. Salt.
- High Priority - Container of medicine improperly stored. EmergenC and Advil on shelf.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Storing pork in walkin cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic and oil -temp 82°f, cornstarch mixture -temp 82°f
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Fried pork . **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food. **Corrected On-Site**
- 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, pork, chicken. **Corrected On-Site**
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8/2/2013 | Routine - Food | Inspection Completed - No Further Action |
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