- Basic - Bowl or other container with no handle used to dispense food. Do not scoop dry rice with a plastic bowl; provide a scoop with a handle. **Repeat Violation**
- Basic - Food stored in dry storage area not covered. Transfer the dry rice (from its open bag) to a clean, covered container. **Repeat Violation**
- Basic - Food stored on floor. Store the bags of onions and cabbage, off the floor, in the walk-in cooler. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. Clean the interior surfaces of the microwave oven.
- Basic - Leaking pipe at plumbing fixture. Repair the broken drain pipe, beneath the hand-washing sink, in the dish-washing area.
- 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 ziplock bags. **Repeat Violation**
- Basic - Open dumpster lid. Keep the dumpster lids closed.
- 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. **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water. **Repeat Violation**
- 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 egg rolls, on the counter top, with 4-hour-time label. Discard any unserved egg rolls at the end of four hours. **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. Provided copies of health and safety handouts.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Complete the time plan (provided) for holding foods, on the counter top, at room temperature.
- 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 (in the walk-in cooler) with the dates they are originally repackaged. **Repeat Violation**
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10/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated grease. Clean the accumulated grease from the hood filters.
- Basic - Build-up of grease on nonfood-contact surface. Clean the grease from the bottom of the smoker.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Store the bags of cabbage, off the floor, in the walk-in cooler.
- Basic - Food stored in dry storage area not covered. Transfer the dry rice, from its open bag, to a clean, covered container.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Empty dirty-mop water, into the mop sink, after each use. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Do not store frozen foods in plastic-takeout bags; use "ziplock" bags.
- Basic - Single-service articles not stored inverted or protected from contamination. Invert the plastic-takeout containers, on the top shelf, of the food-prep line. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on the counter tops; store them in sanitizer between uses.
- 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.
- Basic - Working containers of food removed from original container not identified by common name. Label the bulk-storage bin of sugar with its common name.
- 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. Wash hands, and wear disposable-plastic gloves, when chopping vegetables. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Clean the inside surfaces of the three-compartment sink.
- 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. Provided copy of the "Bid Five" handout.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean the food crumbs from the inside surfaces of the reach-in freezers and refrigerators.
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1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Provide a scoop with handle for scooping the dry rice.
- Basic - Buildup of food debris/soil residue on equipment door handles. Clean the exterior surfaces of the cook-line refrigerators.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Store bags of cabbage and carrots, off the floor, in the walk-in cooler.
- Basic - Raw animal food stored above unwashed produce. Store washed vegetables and egg rolls,above unwashed vegetables, in the walk-in cooler.
- Basic - Stored food not covered in walk-in cooler. Cover raw chicken in the walk-in cooler.
- 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. **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 - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Store meats on one side of the walk-in cooler, and vegetables on the other side.
- 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 foods, in the reach-in refrigerator on the cook line, with four-hour-time labels. Discard any unserved portion at the end of four hours.
- High Priority - Raw animal food stored over cooked food. Store cooked meats above raw meats in the walk-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Store raw meats,on the bottom shelves,in the walk-in cooler.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Repair cook-line refrigerator to maintain foods at 41°F or colder at all times.
- 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 they are originally repackaged.
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8/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Provide a scoop, with handle, for scooping cooked rice.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Store the bags of carrots and cabbage off the floor in the walk-in cooler.
- Basic - Food stored in dry storage area not covered. Transfer dry rice, from the open bag, to a clean, covered container.
- Basic - Hood soiled with accumulated grease. Clean the grease from the hood filters.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Empty dirty mop water into mop sink after each use.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Do not wrap frozen meats in takeout bags; use food-grade rated zip-lock bags.
- Basic - Open dumpster lid. Keep dumpster lid closed.
- Basic - Soil residue build-up on nonfood-contact surface. Clean the food splash from the exterior surfaces of the cook-line refrigerators.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on counter tops; store them in sanitizing solution between uses. **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. Wash hands, and wear disposable-plastic gloves, when chopping vegetables. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Do not store battering flour, in the hand-washing sink, in the dishwashing area. **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. Label repackaged, refrigerated foods with the dates they are originally repackaged.
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6/12/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Clean the tops of the bulk-storage bins.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Store the bags of carrots, onions, and cabbage off the floor in the walk-in cooler.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Empty dirty-mop water, into the mop sink, after each use. **Corrected On-Site**
- Basic - Reuse of single-service articles. Do not store frozen meats in take-out bags; use food-grade-rated plastic bags.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on counter tops; store them in sanitizing buckets between uses.
- 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. Wash hands, and wear disposable-plastic gloves, when chopping vegetables. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Do not set battering flour in the hand-washing sink. The sink must be available for hand washing at all times.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean the food splash from the bottom of the reach-in freezer.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Repackaged, refrigerated foods must be labeled with the date they are originally repackaged.
- Intermediate - Torn packages/bags of food exposing the contents to contamination. Transfer flour, from open bag, to a clean, covered container.
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1/17/2013 | Routine - Food | Inspection Completed - No Further Action |
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