Inspection findings | Inspection date | Type | |
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Establishment with an adequate metal food stem thermometer & chlorine test kit. The bleach water/sanitizer set-up was adequate. Adequate employee health policy in place. Health permit posted & visible.
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05/06/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. Adequate employee health policy in place. Health permit posted & visible.
|
01/06/2015 | Routine | |
A standardization inspection was conducted for training purposes. No violation noted during this evaluation. | 07/23/2014 | Training | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. The bleach/water set-up was adequate. Adequate employee health policy in place. Health permit posted & visible. Additional food temperatures (degree Fahrenheit) cooked breaded chicken 38, 37, 37, 36, 39, 40, beef 39, 40, 40, 39, chicken 37, 37, 38, 40, 35, shrimp 38, 36, mayonnaise 31, sliced mushrooms 38, 40, 40, sliced cheese 38, egg rolls 37, 38, 38, 37, shell eggs 37, 38, chicken wings 37, 37, 38, 30, water chestnuts 38, 39, sliced & cut green peppers 40, 40, 37, bamboo shoots 40, cut & diced onions 37, 39, 39, 40, bean sprouts 38, peas & carrots 38, 34, egg rolls 212, 208, garlic & oil mixture 38. Cooking temperatures: pork fried rice 172, 181, 193, egg drop soup 196, 189+, chicken with mixed vegetables 192+, fried rice 179+, broccoli with garlic sauce 201+, lo mein 190+, cashew chicken 204, crab Rangoon 206, 211, 200+, shrimp with mixed vegetable 203, chicken dishes 184, 205, 188, 171, 203, seafood delight (lobster, shrimp, crab , scallops with mixed vegetables) 206+, beef dishes 188, 193, 169, 211, 202, shrimp with mixed vegetables 193+, vegetable lo mein 203+.
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03/21/2014 | Routine | |
Establishment with an adequate metal food stem thermometer and chlorine test kit. The bleach/water sanitizer set up was adequate. Additional food temperatures (degree Fahrenheit) shrimp 37, 38, 38, 40, 40, peas & carrots 37, diced onions 38, egg drop soup 139, steamed rice 170+, fried rice 166+, garlic & oil mixture 41, sweet & sour sauce 140, beef 37, 38, 36, 35, 35, sliced onions 35, 40, cut green peppers 35, 41, egg rolls 36, 36, 35, 35, 38, tofu 36, water chestnuts 39, sliced bamboo shoots 36, 40.
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11/26/2013 | Routine | |
Establishment with an adequate metal food stem thermometer and chlorine test kit. The bleach water set up was adequate. Excellent employee hand-washing observed. Additional food temperatures (degree Fahrenheit) shrimp 37, 36, pork 38, 37, 37, peas & carrots 33, chicken 37, 36, 36, 36, 33, 28, 26, shell eggs 37, 37, 38, chicken base mix 37, 38, 38, sliced mushrooms 37, 36, 35, egg rolls 37, 37, 36, 36, 36, 35, 38, shrimp 37, 37, produce 36, 36, 39, 40, 40, 36.
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07/02/2013 | Routine | |
All violations marked on last inspection have been corrected. Steam-table was holding at 180+. Sanitizer set-up was adequate. Additional food temperatures (degree Fahrenheit) cooling lo mein: 126 to 103 to 84 to 72, cooking: chicken with broccoli 184, chicken with mixed vegetables 191, shrimp dish 177, egg rolls 180+, 186+, spring rolls 212, 200, 179, beef & broccoli 189, 192, 178+, Szechuan chicken 199, 206. No violation noted during this evaluation. | 04/19/2013 | Follow-up | |
Establishment with an adequate metal food stem thermometer and chlorine test kit. Additional food temperatures (degree Fahrenheit) cooked chicken 38, 39, 39, 40, 36, sprouts 38, peas and carrots 38, cut onions 38, 37, 34, 34, sliced bamboo shoots 39, fried rice 164+, baby corn 35, sliced mushrooms 36, sliced water chestnuts 35, cut green peppers 34, 35, ground bean sauce 38, 39, salmon 38, tofu 37, 38, shell eggs 37, 38, 38, 37, garlic & oil mixture 37.
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04/12/2013 | Routine |
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