- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Beef,chicken,pizza at cook line.Advised operator to place food in walk in freezer for a quick chill. Beef 50°-52°f, raw chicken 50-52°f stored inside walk in cooler Issued stop sale notice on several items refer to stop sale attached. Pizza 46°f stored in reach in cooler on cooks line recommend Employee to place in reach in freezer for quick chill. 41°f or below, before placing on buffet. NOTE: On 11/13/14, cooked noodles at 45F, raw chicken 46F, cooked pork 46F, imitation crab meat 47F, raw fish 49F, in walk in cooler. Pizza 47F, chicken 49F rice noodles 47F in cook line reach in cooler
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11/13/2014 | Complaint Full | Admin. Complaint Callback Not Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.Cooks line. **Repeat Violation**
- Basic - Dishwashing racks soiled with encrusted debris.
- Basic - Floor tiles cracked.Dishwashing area.
- Basic - Shelves under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets throughout the establishment. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Beef,chicken,pizza at cook line.Advised operator to place food in walk in freezer for a quick chill. Beef 50°-52°f, raw chicken 50-52°f stored inside walk in cooler Issued stop sale notice on several items refer to stop sale attached. Pizza 46°f stored in reach in cooler on cooks line recommend Employee to place in reach in freezer for quick chill. 41°f or below, before placing on buffet.
- Intermediate - Accumulation of black mold-like substance inside the ice bin.Servers station.
- 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. Cooks line and upright cooler by dishwashing area. Ambient temperatures 47°f observed lomein noddles 63°f Discarded at time inspection.
- Intermediate - Walk-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. Chef stated that walk in cooler was at 41 degrees f at 10:00 a.m AMBIENT TEMP OF WALK IN COOLER 50°f at time callback Inspection.
- High Priority - Observed: High Priority - Milk,sea food salad,mussels,chicken cold held at greater than 41 degrees Fahrenheit at walk in cooker.Advised operator to transfer all time temperature control for safety food to walk in freezer for quick chill Seafood salad 50°f, chicken ( thigh) 50-52°f, chicken wings 50°f Beef 50-53°f stored inside walk in cooler. Mussels prepared on 7/9 45°f stored in cooler.
- Intermediate - Observed: Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.Noodles in walk in cooler. Noddles inside walk in cooler 50°f - 52°per owner prepared on Wednesday 7/9 at 8 pm Checked at 12:50 pm 7/10 on thursday 50/52°f stored in walk in cooler issued stop sale notice. Restaurant not properly cooling noddles overnight. Discarded product
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07/10/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Inside discarded food container by three comp sink area.
- Basic - Build-up of heavy grease on nonfood-contact surface.Filters in kitchen.
- Basic - Cutting board has cut marks and is no longer cleanable.Cooks line. **Repeat Violation**
- Basic - Dishwashing racks soiled with encrusted debris.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Floor tiles cracked.Dishwashing area.
- Basic - Food stored in holding unit not covered.Crab Rangoon in walk in freezer .
- Basic - Food stored on floor.Oil ,canteloupe in dry storage area.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Shelves under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets throughout the establishment. **Repeat Violation**
- High Priority - Egg roll cold held at greater than 41 degrees Fahrenheit in reach in cooler by ice machine area.Advised operator to put all time temperature control for safety food in walk in freezer for a quick chill.
- High Priority - Milk,sea food salad,mussels,chicken cold held at greater than 41 degrees Fahrenheit at walk in cooker.Advised operator to transfer all time temperature control for safety food to walk in freezer for quick chill
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Beef,chicken,pizza at cook line.Advised operator to place food in walk in freezer for a quick chill. **Admin Complaint**
- High Priority - Raw animal food stored over ready-to-eat food.Open package of chicken stored over vegetables in reach in freezer.
- Intermediate - Accumulation of black mold-like substance inside the ice bin.Servers station.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Handwash sink used for purposes other than handwashing.Scrub is inside handwashing sink at servers area.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.Noodles in 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. Cooks line and upright cooler by dishwashing area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Sea food salad in walk in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled.Bleach in kitchen.
- Intermediate - Walk-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. Chef stated that walk in cooler was at 41 degrees f at 10:00 a.m
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07/09/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.SS cups used as food scoops
- Basic - Case/container/bag of food stored on floor in kitchen.noted oil boxes onfloor **Corrected On-Site**
- Basic - Ceiling soiled with accumulated grease. **Admin Complaint**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises. Under buffet bar **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.open water bottle on shelf over prep **Corrected On-Site**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Used wash,sanitize,rinse
- Basic - Food stored in dry storage area not covered.sugerbucket not covered **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair.all
- Basic - Grease accumulated under equipment.noted in cookline and buffet line
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Kitchen Wall soiled with accumulated grease.
- Basic - Outer openings not protected with self-closing doors.rear door closer broken
- Basic - Walk-in cooler and ric gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Noted wet clothsinkitchen
- High Priority - All potentially hazardous (time/temperature control for safety) foods on salad buffet cold held at greater than 41 degrees Fahrenheit. Tuna sushi,tomatoes,cut romaine,melon,flan,
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. No sanitizer. In machine. Product added,running100 ppm
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Hose attached to dipperwell faucet eliminating required air gap. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.chicken,beef. On cookline 44F. Re chilled to 40f **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Noted beef over cooked foods. In prep reach in cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.noted chicken and pork over fish
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Cut chicken,beef. At44f
- High Priority - Toxic substance/chemical stored by or with food. Noted degreaser and dish soap on floor by crash cart **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. . By front counter **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.noted fried product. Produced on site,no date marking. (Dumpling,egg roll,battered meats)
- Intermediate - Required employee training provided by a person who is not a certified food manager. Training by Yue Yao Zheng. No proof of certification
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2/7/2014 | Complaint Full | Inspection Completed - No Further Action |
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