- Basic - Cutting board has cut marks and is no longer cleanable. Prep line . **Repeat Violation**
- Basic - Hood soiled with accumulated grease.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Prep line .
- Basic - Plastic jug cut in half and reused as scoop. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Take out containers over prep station .
- Basic - Stored food not covered in walk-in freezer . Beef . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg rolls 64°f . Observed operator putting product into reach in cooler upon entry into kitchen . Cornstarch mixture 86°f- held on area next to wok . **Repeat Violation**
- 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. Cornstarch mixture .
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice in cooker 125°f and rice in pot on top of wok station 117°f . OPERATOR VOLUNTARILY DISCARDED RICE IN POT ABOVE WOK. **Repeat Violation**
- 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 **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One broken egg in reach in cooler , three broken eggs in container at prep reach in cooler .
- 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 - No probe thermometer provided to measure temperature of food products.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Cornstarch mixture.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls held in walk-in and reach-in cooler units . **Repeat Violation**
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10/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of carrots . **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Reuse of ridged single-use container. Used as scoop in sauce container .
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Used for storing chicken in walk-in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic and oil - temp 75°f, cornstarch 83°f .
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Rice 117°f . REHEATED ON STOVE .
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Apron stored in sink in rear. **Corrected On-Site**
- Intermediate - No written procedures or time marked for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Garlic and oil , cornstarch mixture .
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls
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5/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Cornstarch and soy sauce . **Corrected On-Site** **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in kitchen. Oil container below wok station . **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline . **Repeat Violation**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Temp - 78°f .
- Basic - Single-service articles not stored inverted or protected from contamination. Take out trays above prep line . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch mixture on counter area - temp 64°f **Corrected On-Site** **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 raw beef in reach in cooler at front area. **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200ppm . DILUTED . **Corrected On-Site** **Repeat Violation**
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Prep cooler.
- Basic - Clean knives/utensils stored in crevices between equipment. kitchen.
- Basic - Cutting board has cut marks and is no longer cleanable.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Storage of food in walkin cooler and dry storage products.
- 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, egg rolls, chicken , pork.
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10/23/2013 | Complaint Full | Call Back - Complied |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Prep cooler.
- Basic - Bowl or other container with no handle used to dispense food. Soy sauce
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Container containing meats- chicken.
- Basic - Clean knives/utensils stored in crevices between equipment. kitchen.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dumpster not on proper pad/nonabsorbent surface. **Repeat Violation**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach in cooler . **Corrected On-Site**
- Basic - Food in contact with a surface that was contaminated and not cleaned and sanitized before use. Container of broccoli store inside tub of flour.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop -temp 82°f
- Basic - Plastic jug cut in half and reused as scoop.
- Basic - Reach-in cooler gasket torn/in disrepair. Throughout food establishment.
- Basic - Single-use plastic bag reused. Used in reach in freezer unit. **Corrected On-Site**
- Basic - Stored food not covered in reach -in freezer.Chicken .
- Basic - Working containers of food removed from original container not identified by common name. Flour
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Storage of food in walkin cooler and dry storage products.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch mixture 86°f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried rice - temp 107°f. Held in containers on top of wok station.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over container containing vegetables. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw beef.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200ppm.
- Intermediate - Encrusted material on can opener blade.
- 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, egg rolls, chicken , pork.
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8/19/2013 | Complaint Full | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in dry storage area. RICE. SUGAR, and FRYING OIL.
- Basic - Dumpster not on proper pad/nonabsorbent surface.
- Basic - Reuse of single-service articles. Cut out plastic jug used for rice scoop. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink in front counter area **Corrected On-Site**
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2/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/15/2013 | Complaint Partial | Admin. Complaint Callback Complied |
- Critical - Observed potentially hazardous foods not maintained at 41 degrees F or below. Chicken 100 degrees F, chicken 58 degrees F. Repeat
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11/30/2012 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken in kitchen 50-63'F. **Admin Complaint** **Repeat Violation**
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11/30/2012 | Complaint Partial | Administrative complaint recommended |
- No Violations Were Observed
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8/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Observed all processed and prepared potentially hazardous foods on-site not date marked throughout kitchen.
- Critical - Observed bare hand contact with ready to eat foods. Employee sorted cooked chicken without gloves or utensils. COS Repeat
- Critical - Observed blocked hand wash sink in kitchen area.
- Observed cardboard used to line shelving in storage area.
- Critical - Observed chicken (cooked) not actively cooling. Chicken 100, degrees F, 95 degrees F and 88 degrees F in storage room area and prep table. Repeat
- Critical - Observed employee food stored with customer food.
- Critical - Observed employee using bowl withoug a handle to scoop shrimp and chicken. Repeat
- Observed grooved and pitted cutting board at cookline. Repeat
- Observed metal scrubbers being used.
- Critical - Observed no proof of employee food safety training.
- Critical - Observed no thermometer in chest freezer. Repeat
- Observed paper used as food contact surface. Chicken in walk-in cooler and front reach-in cooler.
- Critical - Observed potentially hazardous foods not maintained at 41 degrees F or below. Chicken 100 degrees F, chicken 58 degrees F. Repeat
- Critical - Observed raw chicken stored on top of ready to eat foods in chest freezer.
- Critical - Observed rice not at 135 degrees F or above. Rice 84 degrees F
- Critical - Observed soiled mold-like substance on cutting board. Repeat
- Critical - Observed three live flies in kitchen.
- Observed to go bags used as food contact surface.
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8/27/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Fried chicken and other cooked chicken products 50?F and 58?F. These items were sitting out at room temperature. Stop sale issued. Also observed live flies around food. Shrimp (raw) in walkin cooler 44?F.
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4/27/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Bowls used as scoops. Repeat violation.
- Critical - Chemical test strips not provided for manual dish washing sanitizer. Chlorine strips needed.
- Critical - Cooked chicken not actively cooling. Chicken 128F, 99F and 111F.
- Cooked chicken stored in brown paper bags in the freezer.
- Critical - Cooked pork and chicken prepared on site and held more than 24 hours not date marked.
- Critical - Cooked pork in the walkin cooler not covered.
- Cooks friend walked into the kitchen also.
- Cutting board is worn and has old food build up in the grooved areas.
- Critical - Employee drinks on food prep table.
- Critical - Employee failed to wash hands before working with exposed food.
- Critical - Employee food is not stored completely separated from restaurant food.
- Fan guards in the walkin cooler not covered.
- Critical - Food on the floor. Onions in the walk in cooler and oil jug under the woks. Repeat violation.
- Critical - Food storage containers are soiled. Cornstarch, rice, flour.
- In use knife stored in crevice.
- In use knives stored in a soiled rack with clean knives. Repeat violation.
- No hair restraint.
- Critical - No proof of employee food safety training provided.
- Observed a child walk through the kitchen. Twice.
- Critical - Observed dirty utensils stored with clean utensils.
- Critical - Observed employee improperly wash hands. Less than 20 seconds (about 5 seconds).
- Critical - Observed establishment using imitation crab meat in the seafood delight. Menu reads: Seafood Delight: fresh king crab meat, scallops, jumbo shrimp, with mixed vegetables in uadicional white rice.
- Critical - Observed food prepared on site and frozen not date marked. Chicken, pork, shrimp.
- Critical - Observed food removed from original packaging not labeled. Cornstarch, flour.
- Observed on live roach in the dry storage area where they are also cooling cooked chicken.
- Critical - Observed potentially hazardous foods not maintained at 41 degrees F or below. Cookline: chicken 58, 62, batter - 69, garlic and oil 80 and cornstarch/water 75 degrees F and rice 118 degrees F. Reachin cooler: cooked noodles 44 degrees F.
- Paper placemat used to drain cooked chicken.
- Critical - Raw chicken stored above raw shrimp and wantons in freezer.
- Critical - Raw shrimp above broccoli in the walkin cooler.
- Critical - Reusing a raw cardboard chicken box top to drain cooked chicken.
- Shelving in dry storage area lined with cardboard.
- Critical - Thermometer not provided.
- Critical - Thermometers not provided in chest freezers.
- Using a cardboard box to drain cooked chicken.
- Using a cut off plastic jug as a scoop.
- Using a homemade fork to prepare/toss chicken. Raw wood and nails.
- Using a non-food grade drill to prepare batter.
- Critical - Using bowl without a handle to scoop chicken. Repeat violation.
- Using nonfood grade bags and plastic containers for food storage. Repeat violation.
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4/23/2012 | Routine - Food | Administrative complaint recommended |
- Clean spoons /forks are stored uninverted .
- Observed build-up of grease on hood filters .
- Critical - Observed food/cooking oil stored on floor.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl used to scoop cooked shrimp .
- Observed nonfood-grade containers/ plastic bags used for food storage.
- Critical - Observed scoop handle buried in flour .
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Critical - Observed uncovered food/soup in holding unit . Corrected On Site.
- Observed utensils stored in crevices between equipment.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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11/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Utensils inside kitchen hand sink . Corrected On Site.
- 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. All new employees must be trained within 60 days of hire .
- Critical - Observed cooking oil stored on kitchen floor.
- Critical - Observed handle of tongs on the nooddles .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef and shrimp inside reach in cooler at 47 F each . Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice on kitchen counter at 87 F . Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Flour container in kitchen not labeled .
- Critical - Working containers of food removed from original container not identified by common name. Sugar container not labeled .
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5/9/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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