- Basic - Bowl or other container with no handle used to dispense food. Observed take-out containers used for sugar and MSG.
- Basic - Case/container/bag of food stored on floor in kitchen. Raw duck thawing at room temp on the floor of the dish washing room. **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. Observed cloth used to cover raw duck and prepped vegetables in the walk-in cooler. Observed cloth under cooked duck in a pan in a reach-in cooler. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Kitchen employees. **Corrected On-Site**
- Basic - Food stored on floor. Fresh ginger in the dry store room.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water next to a rice warmer with a temperature of 87°. Dumped water. **Corrected On-Site**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. In the dish washing room.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Observed drain pipes that pass through a garage door at the rear of the kitchen with a large enough opening that could allow vermin to enter.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed duck on the floor in the dish washing room being thawed at room temperature. Placed in the walk-in cooler. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed raw chicken, raw duck, raw fish and raw ribs all being thawed in standing water. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Observed raw shrimp and raw squid stored above unwashed produce in the walk-in cooler. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Presenting uncovered fried noodles on tables in the dining room.
- High Priority - Raw animal food stored over cooked food. Raw chicken over cooked chicken in a reach in cooler in the kitchen. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen. **Corrected On-Site**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. cooked cut-up pork in a freezer.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked pork removed from freezing and placed in walk-in cooler.
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5/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Case/container/bag of food stored on floor in kitchen. Chicken and beef. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Cutting board
- Basic - Food debris accumulated on kitchen floor.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Found in walk in freezer.
- Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated dust. Throughout kitchen
- Basic - Wall soiled with accumulated grease throughout kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 46° beef 46° pork 46° fish 46° shrimp 46° pasta 46° in walk in cooler. Corrective action taken.
- 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.
- 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 - Handwash sink used for purposes other than handwashing. Used to wash rice. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pork in walk in cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pork in walk in cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork, poultry and beef in walk in cooler.
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12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Throughout, also in coolers.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in kitchen. Pot of soup.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Sugar and cornstarch.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Single-service articles not stored inverted or protected from contamination. To go food containers.
- Basic - Stored food not covered in reach-in cooler. Variety of products.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Corn starch, sugar, rice.
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken, duck, veggie roll.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Beef over pasta, fish over produce.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken 50° f, veggie roll 50° f, duck 52° f.
- 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 - Employee used handwash sink as a dump sink. Ice in sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Throughout.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ribs, chicken, duck,
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6/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Observed attached equipment soiled with accumulated dust.
- Critical - Observed bathroom facility not clean.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor.
- Observed hole in wall.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef in walk in cooler
- Critical - Observed raw animal food stored over cooked food. **Corrected On-Site**
- Critical - Observed soiled reach-in cooler shelves. Walk in cooler
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed unnecessary items on the premise.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed insect control device installed over food preparation area.---flypaper over prep area. Corrected On Site.
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4/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.---ducks, chicken, ribs, garlic in oil.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.---several open drinks. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.---FSW with cooked broccoli
- Observed employees with no hair restraint.---cooks. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.---washing mushrooms. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.---garlic in oil. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.---raw beef and raw chicken. Corrected On Site.
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12/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, chicken in walk-in cooler
- Critical - Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods, raw chicken stored over ready to eat in reach-in cooler .
- Critical - Violation: 08A-28-1 Observed food stored on floor, carrot and\crab in walk-in cooler.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area, chicken,chopped vegetables.
- Critical - Violation: 08B-04-1 Observed cloth used as a food-contact surface, for cashew, noodles.
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, noodles.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Violation: 13-03-1 Observed employee with no hair restraint. Corrected On Site.
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner, plates.
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable, wood cutting board.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical - Violation: 22-26-1 Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Violation: 23-04-1 Observed build-up of mold-like substance on surface of nonfood-contact surface, walls of walk-in cooler, and external surface of coolers.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface, walk-in cooler floor.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment, under cooking station.
- Violation: 37-05-1 Observed wall soiled with accumulated food debris.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease, hood filters.
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers.
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4/1/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, chicken in walk-in cooler
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, walk-in cooler, and true reach-in cooler. This violation must be corrected by : 3-31-11.
- Critical - Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods, raw chicken stored over ready to eat in reach-in cooler .
- Critical - Violation: 08A-28-1 Observed food stored on floor, carrot and\crab in walk-in cooler.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area, chicken,chopped vegetables.
- Critical - Violation: 08B-04-1 Observed cloth used as a food-contact surface, for cashew, noodles.
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, noodles.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Violation: 13-03-1 Observed employee with no hair restraint. Corrected On Site.
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner, plates.
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable, wood cutting board.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical - Violation: 22-26-1 Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Violation: 23-04-1 Observed build-up of mold-like substance on surface of nonfood-contact surface, walls of walk-in cooler, and external surface of coolers.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface, walk-in cooler floor.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment, under cooking station.
- Violation: 37-05-1 Observed wall soiled with accumulated food debris.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease, hood filters.
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers.
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3/31/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, walk-in cooler, and true reach-in cooler. This violation must be corrected by : 3-31-11.
- Equipment or utensils not designed or constructed in a durable manner, plates.
- Food-contact surface not smooth and easily cleanable, wood cutting board.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed attached equipment soiled with accumulated grease, hood filters.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, walk-in cooler floor.
- Observed build-up of mold-like substance on surface of nonfood-contact surface, walls of walk-in cooler, and external surface of coolers.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed cloth used as a food-contact surface, for cashew, noodles.
- Critical - Observed dented/rusted cans, shitake mushrooms.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food stored on floor, carrot and\crab in walk-in cooler.
- Observed grease accumulated under cooking equipment, under cooking station.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods, raw chicken stored over ready to eat in reach-in cooler .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, noodles.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area, chicken,chopped vegetables.
- Observed wall soiled with accumulated food debris.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, chicken in walk-in cooler
- Critical - Stop Sale issued due to adulteration of food product, shitake mushroom.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/30/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, cooked meats in reachin coolers.
- Critical. Observed torn packages/bags of food exposing the contents to contamination, flour.
- Critical. Observed food stored on floor, box with oranges.
- Critical. Observed presetting of unwrapped silverware.
- Observed worn, torn and/or soiled floors/carpeting in dining room.
- Observed wall soiled with accumulated food debris in kitchen.
- Observed ceiling tiles water stained.
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12/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area, in walkin cooler.
- Equipment or utensils not designed or constructed in a durable manner, shelves in kitchen and in dishwashing area.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed build-up of mold-like substance on surface of nonfood-contact surface exterior of walkin freezer. Repeat Violation.
- Observed residue build-up on nonfood-contact surface inside walkin cooler.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions, by wait station and in kitchen.
- Critical. Handwashing cleanser lacking at handwashing lavatory, by wait station.
- Critical. Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices in kitchen.
- Observed worn, torn and/or soiled floors/carpeting in dining room. Repeat Violation.
- Observed wall soiled with accumulated food debris, in prep area.
- Observed wall soiled with accumulated grease by cookline.
- No suitable facilities provided to store employee clothing and other possessions.
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2/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, cooked meats in walkin cooler.
- Violation: 23-04-1 Observed build-up of mold-like substance on surface of nonfood-contact surface, around walkin freezer door.
- Violation: 36-10-1 Observed worn, torn and/or soiled floors/carpeting.
- Violation: 37-05-1 Observed wall soiled with accumulated food debris, in kitchen.
- Violation: 37-14-1 Observed ceiling tiles water stained.
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11/18/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, cooked meats in walkin cooler.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Displayed food not properly protected from contamination, dried noodles and sauces.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices, plates.
- Food-contact surface not smooth and easily cleanable, dishwashing racks.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits, shelves in kitchen.
- Observed build-up of mold-like substance on surface of nonfood-contact surface, around walkin freezer door.
- Critical. Observed live flies in kitchen.
- Observed worn, torn and/or soiled floors/carpeting.
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated food debris, in kitchen.
- Observed ceiling tiles water stained.
- 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. This violation must be corrected by : 11/17/09.
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9/16/2009 | Routine - Food | Warning Issued |
| No report available. | 6/3/2009 | Complaint Full | Administrative complaint recommended |
| No report available. | 3/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/24/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/18/2008 | Routine - Food | Warning Issued |
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