- Basic - Bowl or other container with no handle used to dispense food. Cup in flour container manager removed. **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On lids and outside containers of flour under prep table.
- Basic - Build-up of grease on nonfood-contact surface. On floor behind cookline.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. On lights in main kitchen.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage area. **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor. At front counter manager moved to elevate. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Hose attached to hot water heater no vacuum breaker.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At entry of kitchen. Corrected manager added paper towels. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Containers in walk in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. At front counter pink liquid.
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07/14/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Sugar. **Corrected On-Site** **Repeat Violation**
- 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. Numerous tea in mugs and bottles of water above prep table. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lamp in dry storage.
- Basic - Old food stuck to clean dishware/utensils. Knives on shelf.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Cooked frozen beef, sitting on prep table. Moved to walk in cooler. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table. **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket at front, 0 ppm.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch 66°, chef cart. Corrective action taken, Discarded voluntarily by operator **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Fried chicken, cooked wonton and cooked pasta. Moved to walk in cooler.
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1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Multiple in sugar, flour, and sauces in walk in cooler.
- Basic - Establishment advertised no MSG used in the food, but a large quantity of MSG was present in establishment. Large container of MSG on shelf and small pan in use on chef cart. Manager stated he will no longer use it and took all the product outside and voluntarily discarded it.**Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Salt, sugar, flour bulk containers. Also spoon laying in spices containers.
- Basic - Reuse of single-use articles. Jug cut in have and use as scooper in rice.
- Basic - Soil residue build-up on nonfood-contact surface. Shelves and also floor in dry storage.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. No light.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. By prep table.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch-water mixture on chef cart. 76°. Manager explained he uses Time as Public Health Control but there is not time mark nor written procedure. Form was provided.
- High Priority - Raw animal food stored over ready-to-eat food. Shelled eggs over container of cooked chicken. Walk in cooler.
- High Priority - Sewage/wastewater backing up through floor drains. Observed sewage water under cooking equipment (woks stoves). Foul smell under and around this area. There are two floor drains nearby but I was unable to see if waste waters are backing up through them. Grease trap is outside the building. Manager cleaned the area. Toilet was flushed, all the sinks were drained, no more water or back up was observed.**Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage. Boxes and empty jug of oil. Next to kitchen entry.
- Intermediate - Hot water not provided/shut off at employee handwash sink. No hot water at any of the three hand wash sinks in establishment. Only triple sink has hot water. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Bottom of cooler and racks. Make table.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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9/18/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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