- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Repeat Violation**
- Basic - Ceiling soiled with accumulated grease. Kitchen
- Basic - Duct tape used to repair black/silver refrigerator **Repeat Violation**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Nonfood-grade bags used in direct contact with food. Egg rolls
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Walk in
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Repeat Violation**
- Basic - Self-closing device on bathroom door disconnected/broken.
- Basic - Soil residue build-up on all shelving in kitchen **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. Cook line
- Basic - Stored food not covered in walk-in cooler. **Repeat Violation**
- Basic - Utensils in poor condition. Food storage container taped
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Black/silver refrigerator
- 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. **Repeat Violation**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- 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.
- 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 being blocked by garbage can.
- 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. Black/silver refrigerator. Door does not seal tightly
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled.
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09/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on shelving, equipment in kitchen
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cardboard used to line food-contact shelves.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Duct tape used to repair white freezer and silver refrigerator interiors
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Ash tray and ashes on shelf next to drink
- Basic - Food storage container/container lid cracked or broken.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Objectionable odors in bathroom.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food.
- Basic - Stored food not covered in walk-in cooler. Most food partially covered by plastic wrap
- Basic - Wall soiled with accumulated food debris/ grease in kitchen
- 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.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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.
- 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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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line food-contact shelves.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Single-service items stored on floor.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Utensils in poor condition food storage container cracked
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- 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.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over sauces in walk in cooler
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. W chicken over beef in white freezer
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Rice 125°
- 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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8/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.shelves in walk in cooler
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Wall soiled with accumulated grease.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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4/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed cloth used as a food-contact surface. Under cutting board
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint. **Corrected On-Site**
- Observed gaskets/seals on cold holding unit in poor repair. Reach in
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed potentially hazardous food thawed in standing water. **Corrected On-Site**
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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11/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized. only washed and rinsed only
- Light not functioning. kitchen
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed attached equipment soiled with accumulated dust. walkin cooler walls
- Critical - Observed cloth used as a food-contact surface. under cutting board
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed employee with no hair restraint.
- Observed food debris accumulated on kitchen floor. under equipment
- Critical - Observed food stored on floor.oil
- Observed grease accumulated on kitchen floor. around edges
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed live flies in kitchen. front door open
- Observed nonfood-contact equipment in poor repair coffin freezer lid broken
- Observed residue build-up on kitchen equipment
- Observed ripped/worn tin foil, dirty cardboard used as shelf cover.
- Critical - Observed soil residue in/on storage containers.
- Critical - Observed uncovered food in holding unit/dry storage area. walkin
- Observed wall soiled with accumulated dust.
- Observed wall soiled with accumulated food debris.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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5/9/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cold holding white refrigerator equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. cooler, cookline
- Observed grease accumulated on kitchen floor.
- Observed grease accumulated under cooking equipment.
- Observed nonfood-contact equipment in poor repair coffin freezer in disrepair
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed raw animal food stored over ready-to-eat food. raw choner cooked chicken
- Observed residue build-up on kitchen equipment
- Observed ripped/worn tin foil used as shelf cover.
- Observed single-service articles stored without protection from contamination.
- Critical - Observed uncovered food in holding unit/dry storage area. walkin
- Observed wall soiled with accumulated food debris.kitchen
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly/consistently date marked.
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1/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed dusty, greasy ceiling tiles and/or air conditioning vent covers.
- Observed employee with no hair restraint.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed residue build-up on kitchen equipment
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed soil residue in storage containers.
- Critical - Observed uncovered food in holding unit/dry storage area. cooler
- Observed wall soiled with accumulated food debris. kitchen
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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8/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Observed employee with no hair restraint.
- Critical - Observed food being cooled by nonapproved method. deep covered bustub Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Observed nonfood-grade containers used for food storage. bulk
- Observed residue build-up on all kitchen equipment
- Observed ripped/worn/dirty cardboard used as shelf cover.
- Observed wall soiled with accumulated dust. walkin cooler
- Observed wall soiled with accumulated food debris.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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3/21/2011 | 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.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed raw animal food stored over ready-to-eat food. beef over sauce
- Critical. Observed uncovered food in holding unit/dry storage area. walkin
- Critical. Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Observed equipment in poor repair. food storage container
- Observed dirty cardboard used as shelf cover
- Observed build-up of food debris on all kitchen equipment
- Observed grease accumulated under cooking equipment.
- Observed grease accumulated on kitchen floor. by baseboards
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. Observed toxic item stored in food preparation area.
- Critical. Pesticide use not in accordance with manufacturer's directions. raid intended for household use only
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8/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/2/2010 | Routine - Food | Call Back - Complied |
- 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: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All the following in reachin cooler: beef at 44F, scrambled egg at 48F, chicken at 52F, cooked pork at 48F.
- Critical. Violation: 05-05-1 Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. in reachin cooler
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
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5/18/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- 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.
- Critical. Observed food being cooled by nonapproved method. sitting on prep cooler in large container
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. in reachin cooler
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed employees using same clamshell container to store raw and cooked product.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. touching herbs with bare hands Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Observed employee with no hair restraint.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Observed take-home food container refilled with potentially hazardous food. using single service container to measure raw product then putting cooked ptoduct in same container
- Light not functioning. hood
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5/17/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/18/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.walk-in
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.rice@125 Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.sugar
- 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. flour
- Critical. Observed an employee with long fingernails working with exposed food.
- Observed employee with no hair restraint.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.barewood shelf by microwave
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed build-up of grease on nonfood-contact surface.hood filters
- Observed residue build-up on nonfood-contact surface.food storage bins
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.all bottom shelves
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated black residue ,bathroom door,all base boards
- Observed wall soiled with accumulated grease.
- Observed attached equipment soiled with accumulated dust.walk-in fan cover
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. Hotel and Restaurant license not properly displayed.expired license displayed but establishment is "current active"
- No copy of latest inspection report.
- Critical. Identity of food or food product misrepresented. imitation crabmeat used for products listed on the menus as "CRABMEAT RANGOON " &"SEAFOOD GO BA" made with Lobster meat,shrimp,scallops,Crabmeat with mixed veggies
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12/14/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 1/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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