- Basic - Cloth used as a food-contact surface. Towels on sliced cabbage in walk in cooler. Removed by manager. **Corrected On-Site** **Repeat Violation**
- Basic - Food stored on floor. Container of flour near walk in cooler. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 111°F water on soup station.
- High Priority - Raw animal food stored over ready-to-eat food. Raw Chicken over cooked shrimp in reach in freezer by walk in cooler. Moved by manager. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw shrimp in walk in cooler. Raw beef over raw shrimp in make table. Moved by employee. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Multiple.
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Container of flour by box freezer. Moved by manager. **Corrected On-Site** **Warning**
- Basic - Stored food not covered in walk-in cooler. Multiple items. **Warning**
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5/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Cloth used as a food-contact surface. On onions in walk in cooler. **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. In box freezer. Moved by manager. **Corrected On-Site** **Warning**
- Basic - Food stored on floor. Container of flour by box freezer. Moved by manager. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for rice in 95°F water by soup station. **Warning**
- Basic - Stored food not covered in walk-in cooler. Multiple items. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flour and water at 56°F in make table reach in cooler. Sitting above unit. Placed in bottom part by manager **Corrected On-Site** **Warning**
- 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. Chicken over beef and pork. Moved by manager. **Corrected On-Site** **Warning**
- Intermediate - Food manager certification expired. Expired 2/23/14 Q. Liu. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
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3/11/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In rice by microwave.
- Basic - Case/container/bag of food stored on floor in kitchen. Jug of oil by wok station.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. White reach in cooler by register.
- Basic - Stored food not covered in walk-in cooler. Multiple items. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shrimp and raw chicken over sprouts. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pot in hand wash sink by triple sink.
- Intermediate - No soap provided at handwash sink. By register.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler. **Repeat Violation**
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11/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In flour in dry storage.
- Basic - Cloth used as a food-contact surface. Lettuce on cloth towel on prep table in kitchen.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of Gatorade on prep table in kitchen.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food in walk in cooler over customer food.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Keys and cigarettes stored with dry storage items.
- Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Broken container being used to store sweet and sour chicken in reach in cooler by register.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Handle of scoops in flour and rice containers in dry storage.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Storing spring rolls in reach in freezer by register.
- Basic - Stored food not covered in walk-in cooler. Multiple items in walk in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table in kitchen.
- Basic - Working containers of food removed from original container not identified by common name. Container of flour by box freezer.
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Corn starch and water was at 75°F at 2:00 pm then at 73°F at 3:00 pm.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer ' not all products commercially packaged. Raw chicken and beef over cooked pork in reach in freezer by box freezer. Cooked bagged poek on bagged raw chicken in box freezer. Moved by manager. **Corrected On-Site**
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Egg drop soup at 131°F in steam tray. Turned up by manager. Soup reached 136°F when retemperatured. **Corrected On-Site**
- 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 - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager did not know cooling parameters for hot foods. Sweet and sour chicken one batch found at 129°F another at 79°F cooling at room temperature instead of being cooled inside of walk in cooler. Manager informed of correct cooling processes.
- Intermediate - No soap provided at handwash sink. By front register. Placed by manager. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Corn starch and water made at 2:00 pm. At 3:00 pm it was temperatured at 75°F. Operator was informed to keep product cold or use time as a public health control.
- 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, sweet and sour chicken, and egg rolls in reach in cooler and walk in cooler not dated. Dated by manager. **Corrected On-Site**
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6/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In pork in walk in cooler. Removed by manager, **Corrected On-Site**
- 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. On prep table by make line.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on prep table by make line. Moved by manager. **Corrected On-Site**
- Basic - Food stored on floor. Buckets of soy sauce and boxes of oil on ground by back door. **Repeat Violation**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler on make line and prep table. Knives stored between pipes on grill.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Beef in reach in freezer by mop sink.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken in sink by back door. Moved to walk in cooler. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table by make line. **Repeat Violation**
- High Priority - Container of medicine improperly stored. On prep table by make line. Removed by manager. **Corrected On-Site**
- Basic - High Priority - Dead roaches on premises. 6 dead roaches in dry storage area by triple sink and mop sink. Cleaned up by manager. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken in sink thawing temperature read at 51?F. Flour and water at 49?F on cook station by woks. Moved to walk in cooler by manager. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Shrimp over vegetables in reach in cooler on make line. Moved by manager. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. Cooked chicken under raw pork and shrimp. Rearranged by manager.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Beef over shrimp in make line cooler. Chicken over beef in reach in cooler. Moved by manager. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer y not all products commercially packaged. Chicken over shrimp in reach in freezer. Rearranged by manager. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand sink by triple sink. Turned on by manager. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. By triple sink. Placed by manager. **Corrected On-Site**
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1/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Backflow prevention device mising at hose bibb. Mop sink
- Bowls used as scoops in powdered foods. Throughout restaurant.
- Equipment and utensils not properly air-dried.
- Equipment or utensils not designed or constructed in a durable manner. Cut off jug used for scoop.
- Equipment or utensils not designed or constructed in a durable manner. Using metal scrub pads for cleaning woks.
- Critical - Fruits/vegetables not washed prior to preparation. Mushrooms in walk in cooler.
- Critical - Handwash sink not accessible for employee use at all times. Blocked by food containers by triple sink. Corrected On Site. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. By triple sink. Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed. 6-1-2012 license displayed.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs stored on grill handle. Knives in crevace between equipment.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Throughout restaurant
- Critical - No conspicuously located thermometer in holding unit. Reach in Freezer by mop sink.
- Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. By prep table.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table.
- Observed clean equipment stored on floor.Cutting boards.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee went from drinking to food preparation without washing hands.
- Critical - Observed food stored on floor. Beef, soy sauce in walk in cooler. Oil by cookline.
- Observed nonfood-grade containers used for food storage. Storing beef.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch and garlic with oil both 79 F on cookline. Corrective action: moved to reach in cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Throughout restaurant.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw seafood over plant foods in walk in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. In reach in freezer raw poultry over raw seafood.
- Critical - Observed toxic item stored by food. Soap with vinegar prep table.
- Critical - Observed uncovered food in holding unit/dry storage area. Walk in cooler. Onions, eggrolls, cooked chicken, etc.
- Critical - Unlabeled toxic container does not bear the manufacturer's label. Metal cleaning agents by triple sink.
- Wet wiping cloth not stored in sanitizing solution between uses. Throughout restaurant.
- Critical - Working containers of food removed from original container not identified by common name. Powdered food products .
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8/1/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed hand sink not accessible. Ladder blocking sink.
- Critical - Observed no chemical test strips to test sanitizer at triple sink.
- Critical - Observed no covered trash can in ladies room.
- Critical - Observed no hand wash sign at hand wash sink.
- Critical - Observed no proof of required employee training.
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5/23/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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