- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in room temp water **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.kitchenchand sink and employee restroom
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Extensive use throughout cooling and freezer units
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Kitchen employees
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rehydrated corn starch and garlic in oil mixture on cooks cart at room temp 84-86°. CORRECTIVE ACTION TAKEN: items were moved to COOKLINE reach in cooler to chill down
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. Raw chicken in upright freezer over multiple frozen RTE foods
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. Employee restroom and kitchen hand sink **Corrected On-Site**
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08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/20/2014 | Complaint Full | Admin. Complaint Callback Complied |
- No Violations Were Observed
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4/17/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Heavy build up inside wok station in and around burners. Around refuse catch on wok station.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door
- Basic - Nonfood-grade bags used in direct contact with food. Heavy use throughout all cooling units and freezers
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened water bottle in COOKLINE reach in cooler
- Intermediate - Accumulation of food debris/grease on food-contact surface. Top of wok station cook unit.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Nothing date marked in walk in cooler
- Intermediate - Spray bottle containing toxic substance not labeled. Contains degreaser. Located by 3 compartment sink
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4/3/2014 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Scoop raw beef in reach in cooler **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Heavy build up inside wok station in and around burners. Around refuse catch on wok station.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Dead roaches on premises. 4 dead roaches in employee bathroom. 15 dead roaches inside and under wok station by burners. 2 dead roaches inside walk in cooler used for cardboard storage. 1 dead roach on floor beside incense burner.
- Basic - Employee with no hair restraint while engaging in food preparation. Wok cook
- Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door
- Basic - Food stored in dry storage area not covered. Multiple bags of rice, flour, seasoning
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located in front of rib cooked
- Basic - Nonfood-grade bags used in direct contact with food. Heavy use throughout all cooling units and freezers
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened water bottle in COOKLINE reach in cooler
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Pig section in 3 compartment sink **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. 5 live roaches inside wok station unit around burners. 2 live roaches on ground beneath wok station.
- High Priority - Rodent activity present as evidenced by rodent droppings found. 1 old dropping in cardboard box holding oranges near rear door.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. For less than 2 hours. Removed to walk in cooler for chilling
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Top of wok station cook unit.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Multiple items including shrimp, ribs, chicken, egg rolls
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Nothing date marked in walk in cooler
- Intermediate - Spray bottle containing toxic substance not labeled. Contains degreaser. Located by 3 compartment sink
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4/2/2014 | Complaint Full | Emergency order recommended |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Sweaters, t shirts, socks in dry storage **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Employee bathroom **Warning**
- Basic - Reuse of single-service articles. Single service aluminum cans reused for sauce and topping storage on hibachi prep table. Reuse of vegetable oil container to store green beans **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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12/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Dead roaches on premises. 1 dead roach under hand sink. 2 dead roaches in inoperable walk in cooler. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Sweaters, t shirts, socks in dry storage **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Hibachi cook **Warning**
- Basic - Equipment in poor repair. COOKLINE reach in cooler not able to maintain 41° or below. COOKLINE cooler ambient temp 64° . At beginning of inspection,Walk in cooler ambient temperature of 60°. At end of inspection, walk in cooler ambient temperature was 42°.COOKLINE Upright cooler at 70°. **Warning**
- Basic - Food stored in dry storage area not covered. Bags of flour and rice left opened near rear door **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water temp of 81° Water was discarded. **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. COOKLINE reach in cooler **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Employee bathroom **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.cooked chicken water temp 71° raw shrimp water temp 55°. Shrimp was removed from water and placed in freezer. Water was turned on to run while chicken thaws in the sink. **Corrected On-Site** **Warning**
- Basic - Reuse of single-service articles. Single service aluminum cans reused for sauce and topping storage on hibachi prep table. Reuse of vegetable oil container to store green beans **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.hand sink behind front counter **Warning**
- High Priority - Container of medicine improperly stored. Stored above sauce buckets and above open bags of rice near rear door. Medicine was discarded by the operator. **Corrected On-Site** **Warning**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Hibachi cook **Warning**
- 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 touched carrots in water in COOKLINE cooler. Carrots were discarded by the operator. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg rolls 60° walk in cooler Raw beef 64° COOKLINE Chicken 65° cookline Shrimp 65° cookline Cooked pork 60° COOKLINE Cut watermelon 65° walk in Ground beef 64° walk in Chicken 63° walk in Raw shrimp 68° walk in **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked rice under the grill at 81°. Will be moved to the cooler. Less than 4 hours sitting out of temp. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp stored over ready to eat gravy in walk in cooler **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in inoperable walk in cooler. 7 live roaches under kitchen prep table. 1 live roach on ground outside walk in cooler **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Raw beef 64° 2 lb Chicken 65° 1lb Shrimp 65° 5lb Cooked pork 60° 6lb **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Used 3 compartment sink **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Behind front counter **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.behind front counter **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooling rice at room temp 130°. Cooking process began at 10:30am. Rice will be divided into smaller pans to help cool in the freezer . Corn starch was cooling at room temperature. Corn starch was 81° at time of inspection. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. 2 bottles Near rear 3 compartment sink **Warning**
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12/10/2013 | Routine - Food | Emergency order recommended |
- Basic - Employee with no hair restraint while engaging in food preparation.cookline
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.rice scoop/kitchen **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.walk in cooler
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.cookline
- Basic - Uncovered food stored near sink exposed to splash.chicken/cookline **Corrected On-Site**
- High Priority - Container of medicine improperly stored.cookline **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.cookline
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.cookline **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.cookline **Corrected On-Site**
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2/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.cookline Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.cookline
- Critical - No conspicuously located thermometer in holding unit.walk in cooler
- Critical - Observed interior of microwave soiled.kitchen
- Critical - Observed misalignment of hood suppression system nozzles. For reporting purposes only.fryers/cookline
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.chicken /pork/walk in freezer
- Critical - Observed soiled reach-in cooler gaskets.cookline
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10/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.walk in cooler
- Observed employee with no hair restraint.cookline Corrected On Site.
- Critical - Observed food stored on floor.chicken /kitchen Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.shelves/walk in cooler
- 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/sugar Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water.chicken Corrected On Site.
- Observed utensils stored in crevices between equipment.knife/cookline
- Wet wiping cloth not stored in sanitizing solution between uses.kitchen Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.flour/sugar/kitchen
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2/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/13/2011 | Routine - Food | Call Back - Complied |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. not in all units
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro two (2) employee need training
- Critical - Observed dented/rusted cans.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Critical - Observed uncovered food in holding unit/dry storage area. chicken not cover in walk-in freezer
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. brown rice on counter. held at 107 under counter.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/1/2011 | Routine - Food | Warning Issued |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. suger container
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. flour container
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed improper storage of equipment and tools that interferes with cleaning.
- No copy of latest inspection report.
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1/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- Critical. Observed interior of microwave soiled. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. kitchen
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7/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Observed food stored on floor. chicken Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. flour container
- 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.
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3/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-28-1 Observed food stored on floor. chicken, and beef
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets. cookline
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. on cookline
- Violation: 29-09-1 Faucet/handle missing at plumbing fixture. HWS on cookline
- Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
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12/2/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed dented/rusted cans.
- Critical. Working containers of food removed from original container not identified by common name. flour, or suger
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw shell eggs over raw beef.
- Critical. Observed food stored on floor. chicken, and beef
- Critical. Observed soiled reach-in cooler gaskets. cookline
- Critical. Hot water not provided/shut off at employee hand wash sink. on cookline
- Faucet/handle missing at plumbing fixture. HWS on cookline
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Observed objectionable odors in bathroom.
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9/29/2009 | Routine - Food | Warning Issued |
| No report available. | 5/28/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/17/2009 | Routine - Food | Warning Issued |
| No report available. | 11/10/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/5/2008 | Routine - Food | Warning Issued |
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