- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food stored on floor. Bag of onions. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. In bulk flour.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Working containers of food removed from original container not identified by common name. Bulk dry items.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over sauces.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Soiled utensils. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **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. Egg rolls, cooked meats, etc.
- Intermediate - Soil residue in food storage containers.
- Intermediate - Spray bottle containing toxic substance not labeled. Blue cleanser. **Corrected On-Site**
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07/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Cases of sauce.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Food storage container.
- Basic - Food stored in a location that is exposed to splash/dust. Bulk container of sugar under hand sink.
- Basic - Food stored in a prohibited area. Whole fish stored in freezer with customer food.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Cleavers. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80° spoon on cook line.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Reuse of single-service articles. Cut off jug plastic used for scooping **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Bulk dry goods.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. On counter. Will discard after 4 hours. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. For bulk dry goods.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 51°, ambient thermometer 49° in upright reach in cooler. Rid chill in freezer.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Food storage containers.
- Intermediate - Cold holding equipment incapable of 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. Upright two door reach in cooler. No warning issued due to other refrigeration working.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cut off jug , scoop. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Egg rolls, chicken.
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5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Food stored in a prohibited area. Employee food over customer food in reach in cooler.
- Basic - Grease accumulated under cooking equipment. Heavy build up.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unsealed wood prep shelf by hand sink.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 63° will discard at 3:00
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw in shell eggs over sauce. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach in freezer - not all products commercially packaged. Front counter freezer, up packaged chicken over cream cheese dumplings.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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11/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated grease.hood filters
- Basic - Bowl or other container with no handle used to dispense food.in bulk grains and flower **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Hood soiled with accumulated grease.medium build up
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.shrimp in the 3 bay sink in standing water **Corrected On-Site**
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Prep cook put on gloves without washing his hands **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.prep cook cutting cooked ready to eat pork with bare hands **Corrected On-Site**
- 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 and the time removed from temperature control cannot be determined. Corn starch **Corrected On-Site**
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3/8/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Corrected On-Site**
- Basic - Food stored in a prohibited area. Employee food over customer food. **Repeat Violation**
- Basic - Food stored on floor. Case of corn, **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In reach in freezer.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- 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.
- 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 and the time removed from temperature control cannot be determined. See stop sale. Cornstarch **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over vegetables, wic. **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of food debris/grease on food-contact surface. In rice pots, holding units.
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. walk in shelving.
- Critical - Observed food stored in a prohibited area. observed employee food stored with customer food . Corrected On Site.
- Critical - Observed food stored on floor. several items, walk in cooler .
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. food container bins.
- Critical - Observed food/ice received from unapproved source. observed whole fish with head on stored in freezer with customer food . operator stated it wwas for their own use and rmoved.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. cooked rice, scooping with non handled plastic bowl. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Repeat Violation.
- Observed nonfood-grade containers used for food storage. non food grade bins.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cornstarch water. will discard after 4 hours.
- Critical - Observed raw animal food stored over ready-to-eat food. raw meats over sauces, walk in cooler. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. cooked meats in wzlk in cooler .
- Critical - Observed used cardboard egg crates used as drain board for equipment .
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted. Repeat Violation.
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10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site. management arrived.
- Observed build-up of grease on nonfood-contact surface. hood filters.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed dented/rusted cans. 2 cans of soy, 2 cans of hoisin.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl used for cooked rice
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed light shield soiled with accumulated food debris/ dust.
- Observed nonfood-grade containers used for food storage. towel placed directly on cabbage. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. raw egg over peppers. reach in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shrimp over cut cabbage. walk in cooler. Repeat Violation.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. to go containers not inverted.
- Critical - Observed soiled reach-in cooler gaskets.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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6/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. very heavy on walk in shelves. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. on top of pork. walk in.
- Critical - Observed food being cooled by nonapproved method. breaded chicken, covered. Corrected On Site.
- Critical - Observed food stored in a prohibited area. observed employee food, fish and pickled vegetables with customer food.
- Critical - Observed food-contact surfaces encrusted with grease and/or food soil deposits. food containers in walk in.
- Observed nonfood-grade containers used for food storage. towel stored on top of chopped broccoli. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shrimp over sauces, walk in.
- Critical - Observed unlabeled spray bottle. blue window cleaner. Repeat Violation.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cornstarch and water. will discard in an hour.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted and peeling.
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1/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler. will use walk in or ice until maintaining food 41 degrees or below. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. cleaned broccoli, in dirty box.
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. mcdonalds cup, front ric. Corrected On Site. Repeat Violation.
- Observed attached equipment soiled with accumulated dust. walk in fan cover. heavy.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. very heavy. walk in shelves.
- Critical - Observed food stored in undrained ice. soaking raw shrimp. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. dry bulk item scoop, heavy.
- Observed grease accumulated under cooking equipment/ and on wall.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in cooked rice. Corrected On Site. Repeat Violation.
- Critical - Observed interior of reach-in coolers soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in cook line reach in. Corrected On Site. less than 4 hours, rapid chill. Repeat Violation.
- Critical - Observed potentially hazardous food thawed at room temperature. wonton shells.
- Critical - Observed uncovered food in holding unit/dry storage area. pork, meats from yesterday.
- Critical - Observed unlabeled spray bottle. blue and green liquid.
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8/23/2011 | 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. rice, walk in cooler. Corrected On Site. placed in freezer to rapidly chilled.
- Equipment or utensils not designed or constructed in a durable manner. non handled bowl, rice., soup container. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. pass through area. Corrected On Site. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint. cooks. Repeat Violation. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. rice, covered, walk in cooler.
- Critical - Observed food stored on floor. walk in, eggs, sauces, etc. Repeat Violation.
- Observed nonfood-grade containers used for food storage. towels covering, broccoli.
- Observed personal care item stored with food. aprons, jackets, etc. on storage rack.
- Critical - Observed raw animal food stored over ready-to-eat food. raw non sealed chicken over spring rolls, upright freezer. Corrected On Site. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meats, rolls, etc Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/9/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- In use food dispensing utensils properly stored
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Single service articles not re-used
- Single service items properly stored, handled, dispensed
- Storage/handling of clean equipment, utensils
- Critical - Toxic items labeled and used properly
- Critical - Toxic items labeled and used properly
- Critical - Toxic items properly stored
- Walls, ceilings, and attached equipment, constructed, clean
- Wiping cloths clean, used properly, stored
- Clean clothes, hair restraints
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Cross-contamination, equipment, personnel, storage
- Employee lockers provided and used, clean
- Floors properly constructed, clean, drained, coved
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Food protection during storage, preparation, display, service, transportation
- Food protection during storage, preparation, display, service, transportation
- Foods properly cooled
- Hot food at proper temperatures
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
- Wholesome, sound condition
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1/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Wholesome, sound condition
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Foods properly cooled
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Critical. Food management certification valid
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7/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method.Observed a large 8 inch deep container of fried yellow rice cooling at room temperature and a large 6 inch deep plastic container of roasted chicken at 92 degrees Farenheit cooling at room temperature. Repeat Violation. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.Observed raw chicken stored above ready to eat food washed,diced vegetables in walk in cooler. Repeat Violation. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food in uprright freezers.Raw chicken and raw scallops stored above fried sweet n sour pork in upright freezers in dining room. Repeat Violation. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food.Raw chicken was found stored above fried sweet n sour pork and raw scallops stlred above cooked pork spare ribs in uprright freezers behind front counter in dining room. Repeat Violation. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface.Observed cloth covering cooked rice in walk in cooler and spring rolls in upright freezer. 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.Food worker observed chopping washed,peeled onions with bare hands. Corrected On Site.
- Critical. Observed non-service animals in the food establishment or on premises.Observed live turtle in fish,set up in dining room.
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1/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit for fried rice at cookline at 97 degrees F. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method.Observed a large 8 inch deep container of fried rice cooling at room temperature.Cooked rice should be cooling on shallow trays of no deeper tnan 2 inches.Same procedure used for cooling bbq pork. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods in walkin cooler.
- Critical. Observed raw animal foods not properly separated from each other in upright freezers.
- Critical. Observed raw animal [chicken] food stored over cooked food in walkin cooler and freezers. Corrected On Site.
- Critical. Observed uncovered food in walkin cooler. Corrected On Site.
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7/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/10/2009 | Food-Licensing Inspection | Call Back - Complied |
| No report available. | 3/18/2009 | Food-Licensing Inspection | Warning Issued |
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