- Basic - Hood soiled with accumulated grease. Clean the grease from the hood filters.
- Basic - Interior of microwave soiled with encrusted food debris. Clean the inside surfaces of the microwave oven.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Do not wrap frozen foods in take-out bags; use food-grade rated zip-lock bags.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Spread out rice on flat trays to cool. Cool to 70°F within 2 hours; then to 41°f within the next 4 hours - a total of 6 hours. **Corrected On-Site**
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07/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated grease. Clean the accumulated grease from the hood filters.
- Basic - Cardboard used to line food-contact shelves. Do not line shelves, in refrigerator, with cardboard.
- Basic - Clean knives/utensils stored in crevices between equipment. Do not store clever in crack between equipment.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Do not store frozen foods in takeout bags; use ziplock bags.
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1/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils stored between equipment and wall. Do not store clever in the crack between equipment. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses.
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9/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in dry storage area not covered. Transfer baking soda and flour, from open bags, to clean, covered containers.
- Basic - Reuse of single-use articles. Do not store frozen meats in plastic-takeout bags; use zip-lock bags.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Label the open carton of milk with the date it is originally opened.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates that they are originally repackaged.
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6/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on the counter tops; store them in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses. **Corrected On-Site**
- 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. Label rice, on the counter top, with a four-hour label. Discard any unserved rice at the end of four hours.
- 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. Remind employees to wash hands, and change disposable-plastic gloves, every time they change food-preparation activities. This should reduce the possible spread of shigella, e-coli, norovirus, salmonella, and hepatitis A.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Label open carton of milk with the date it is originally opened. **Corrected On-Site**
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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated grease. Clean the grease from the hood filters.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer flour and baking soda, from open bags, to clean, covered containers.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label repackaged, refrigerated foods with the dates they are originally rewrapped.
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface. Clean grease from the hood filters.
- Critical - Observed food being cooled by nonapproved method. Do not cover rice, in refrigerator, until it reaches 41 F; then cover it. Corrective action taken.
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5/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated grease. Clean the grease from the hood filters.
- Observed cardboard used as shelf cover. Do not line refrigerator shelves with cardboard.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands, and wear plastic gloves, when chopping raw vegetables. Corrected On Site.
- 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. Do not scoop dry rice with a bowl; use a scoop- with a handle.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be labeled with 7-day-date labels.
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12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated grease. Clean drip ledge above the cookline.
- Observed reuse of single-service articles. Do not wrap frozen meats in plastic-takeout bags; use foodgrade-rated ziplock bags.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Do not leave dry goods in open bags; transfer contents to clean, covered containers.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods need to be marked with 7-day-date labels.
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9/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed improper storage of maintenance tools that interferes with cleaning. Empty dirty-mop water, into the mop sink, after each use. Corrected On Site.
- 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. Provide a scoop, with handle, in the bulk-storage bin of rice.
- Observed reuse of single-service articles. Do not wrap frozen meats in plastic-takeout bags; use foodgrade-rated plastic.
- Observed single-service items stored on floor. Store takeout clam shells off the kitchen floor. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Keep bulk-storage bin of rice covered. Corrected On Site.
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4/13/2011 | 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. Repackaged, refrigerated foods must be m
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Do not leave flour in an open bag; transfer the contents to a clean, covered container.
- Observed reuse of single-service articles. Do not wtap frozen-egg rolls in plastic-takeout bags; use foodgrade-rated plastic.
- Observed attached equipment soiled with accumulated grease. Clean the grease from the hood filters.
- Lights missing the proper shield, sleeve coatings or covers. Replace the missing-end caps on the overhead-fluorescent-light fixture.
- Observed unnecessary items on the premise. Remove the unused-deep fryer from the premises.
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12/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed box of food stored on floor.
- Observed utensils stored in crevices between equipment.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed open dumpster lid.
- Wet mop not hung to dry.
- 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 This violation must be corrected by : 8//6/10.
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8/5/2010 | Routine - Food | Warning Issued |
- Critical. Observed food stored on floor./kitchen. Corrected On Site.
- Wet mop not hung to dry.
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3/23/2010 | 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./ product in reachin.
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1/6/2010 | 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./ rice in walkin.
- Critical. Observed cloth used as a food-contact surface.
- Observed employee with no hair restraint.
- Critical. Observed handwash sink used for purposes other than handwashing./ utensils in handsink. Corrected On Site.
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10/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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