- Basic - Cardboard used to line nonfood-contact shelves. / front table above the sodas.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. / tongs for raw chicken wings / **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Soiled reach-in cooler gaskets. / reach in cooler / cook line.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. / back small prep table.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. / green bucket with raw chicken wings / front reach in cooler / **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. / 2 cans of raid under prep tale / next to 3 sink.
- 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. / cornstarch with water 84F with no time mark / operator stated that cornstarch with water start time 11:15 / **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. / raw chicken over raw shrimp.
- Intermediate - Cutting board(s) stained/soiled. / white cutting board no longer cleanable.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. / observed employee washed hands in 3 compartment sink.
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10/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Observed significant build up of grease in between walk station and deep fryer.
- Basic - Case/container/bag of food stored on floor in kitchen. Open container of flour on floor under prep table. Operator discarded flour.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Chicken 67f for 2 hours on floor in walk in cooler.
- Basic - Cloth used as a food-contact surface. Wiping cloth used to line bowl with broccoli and napa cabbage.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. cup of water with straw but no lid on top of steam well on cook line. Operator discarded.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Tong handles touching chicken wings in reach in cooler.
- Basic - Raw animal food stored above unwashed produce. Raw shrimp over green peppers and raw chicken over cabbage in walk in cooler.
- Basic - Significant Build-up of grease/dust/debris on hood filters.
- Basic - Wet mop not stored in a manner to allow the mop to dry. In bucket in front of water heater.
- 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. Cornstarch and water mixture 90f on crash cart on cook line. Operator put time stamp 11:30am.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer. Raw chicken prepared on site above snow crab legs in walk in freezer.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cup and thermos stored in hand washing sink.
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6/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In sugar bucket. **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters. Hood filters.
- Basic - Case/container/bag of food stored on floor in kitchen. Rice, flour. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walk in cooler: shrimp, chicken. Walk in freezer: chicken **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. Flour and rice. **Corrected On-Site**
- Basic - Reuse of single-service articles. Egg carton under cooked chicken. **Corrected On-Site**
- Basic - Soiled Cardboard used to line nonfood-contact shelves. Cook line.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - Cooked chicken not reaching a minimum internal temperature of 165 degrees Fahrenheit. First cooked to 143f. Final cook 173f. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook. **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of Raid
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over peppers and mushroom. Raw sausage over sauce.
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw beef satay over shrimp. Raw chicken over beef
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken in Reach in cooler.
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12/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/31/2013 | Routine - Food | Call Back - Complied |
- Basic - Reuse of single-service articles. Using egg cartons as a holding platform for food containers **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Pork 50. 49. 48. Poultry 57. 50. Lettuce 50. Shrimp 48 **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch 84 left at the wok **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Poultry 63 left out in the prep area. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See walk in cooler temps **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Poultry, pork, etc placed into the walk in cooler **Warning**
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7/30/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Rice, **Corrected On-Site**
- Basic - Screening is not 16-mesh to the inch. Back door
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. Cook discarded
- 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 and chicken front line cooler
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed. **Corrected On-Site**
- Critical - Observed food stored on floor. A bag of onion **Corrected On-Site**
- Observed gaskets with slimy/mold-like build-up. Cook line
- 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. Plastic container with no handle used as scoop in rice, seasonings **Repeat Violation**
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chickens over vegetables in walk in cooler **Repeat Violation**
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Cooked chickens, pork, shrimp, noodles **Repeat Violation**
- Observed ripped/worn card boards used as shelf cover/ food contact surface. Rice pick, ladle set on used card board
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Empty egg trays, rice sacks
- Critical - Observed soil residue in storage containers. Seasonings containers
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Rice, flour **Corrected On-Site**
- Observed utensils stored in crevices between equipment. Knives **Repeat Violation**
- Critical - Pesticide use not in accordance with manufacturer's directions. "Raid" for household use only
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves are rusty
- Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
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12/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. Chicken, pork, eggrolls in walk in cooler made yesterday per cook
- Critical - Observed improper use of bowl used to dispense rice and salt in bulk containers
- Critical - Observed liquid shortening stored on floor.
- Observed nonfood-grade plastic storage containers used for food storage. Corn starch, salt bulk containers
- Critical - Observed raw animal food (chicken) stored over ready-to-eat food (celery) in walk in cooler . Corrected On Site.
- Observed utensils stored in crevices between equipment.Butcher knives at prep table
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Corn starch, garlic in oil, cooked chicken for 1.75 hours per operator
- Wet wiping cloth not stored in sanitizing solution between uses on cookline Corrected On Site.
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12/28/2011 | Routine - Food | Inspection Completed - No Further Action |
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