- Basic - Bowl or other container with no handle used to dispense food from rice container.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed debris buildup on hood over cook line.
- Basic - Ice buildup in walk-in cooler fins
- Basic - Soil residue build-up on nonfood-contact surface. Observed debris buildup on floor in walk in cooler.
- Basic - Soiled reach-in cooler gaskets across from cook line under microwave.
- Basic - Stored food not covered in reach in cooler.
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - Vacuum breaker missing at mop sink faucet. Vacuum breaker capped off at mop sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed container holding meat in reach in cooler without proper date marking.
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08/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowls in working containers of sugar and flour without handles near three compartment sink. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed single served items (take home plates) not inverted on shelf over serve line. **Corrected On-Site**
- Basic - Dead roaches on premises. Observed four dead roaches on "sticky pad" next to cash register under Handwash station.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed fish designated for personal consumption per manager in reach in freezer not labeled or segregated near three compartment sink.
- Basic - Hood soiled with accumulated grease over cook line.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees at handwash sink next to three compartment sink at back of kitchen
- Basic - Wall soiled with accumulated grease behind cook line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Toxic substance/chemical stored by or with food. Observed bottle of hydrogen peroxide and BBQ starter fluid placed on shelf over reach in cooler with uncovered food inside cooler across from cook line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to three compartment sink at back of kitchen.
- Intermediate - No soap provided at handwash sink at handwash sink next to three compartment sink at back of kitchen
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2/10/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/4/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site** **Warning**
- Basic - Plastic jug cut in half and reused as scoop. Voluntarily discarded. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken, pork, beef, egg rolls etc at 44°F in walkin cooler., amber temperature 49°F **Warning**
- High Priority - Raw animal food stored over cooked food. Raw beef over cooked pork in walkin cooler, as well as raw chicken over shrimp. **Corrected On-Site** **Warning**
- 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. Walkin cooler ambient temperature 49°F. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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10/3/2013 | Routine - Food | Warning Issued |
- Basic - Clean knives/utensils stored in crevices between equipment. Butcher knife between coolers **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Cook line coolers have residue buildup on outside of units.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Rice scoop handles in cooked rice. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Beverage cooler, have frappuccino stored in unit-contains milk.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Lip contact surface of plastic forks facing towards customer.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Egg rolls in direct contact with sides of storage crates in WIC. Operator will use food grade plastic bags on hand to store egg rolls. Operator corrected problem by transferring egg rolls into food grade plastic bags with gloved hands. **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.
- Intermediate - Slicer blade soiled with old food debris.
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2/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide tank not adequately secured. by beverage cooler
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 56 F ambient temperature of vegetable reach-in cooler in cookline
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving under rice cookers in cookline Corrected On Site.
- Observed gaskets with black-like slimy/mold-like build-up. reach in cooler gaskets in cookline
- Observed residue build-up on nonfood-contact surface. flour containers
- Critical - Observed uncovered food in holding unit/dry storage area. unwrapped meat in upright freezer
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8/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/27/2012 | Complaint Full | Admin. Complaint Callback Complied |
- No Violations Were Observed
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2/10/2012 | Complaint Full | Call Back - Complied |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. bottom shelves of prep tables in kitchen have encrusted food debris
- Critical - Observed dead roaches on premises. at least 20+ dead roaches underneath equipment throught kitchen
- Observed food debris accumulated on kitchen floor. underneath equipment, ie. coolers, freezers, crates; behind large rice cooker and roaster oven in cookline.
- Critical - Observed roach activity as evidenced by live roaches found. 1 live roach under cookline equipment, 3 live roaches underneath chest freezer in back area. Repeat Violation.
- Critical - Observed the accumulation of dead insects in control devices. sticky fly trap with dead flies above food prep area Corrected On Site. removed
- Observed water draining onto floor surface. water from piping connected to reach-in cooler going onto floor and not near floor drain.
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2/9/2012 | Complaint Full | Administrative complaint recommended |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 56 F ambient temperature of right reach-in cooler in cookline [across from woks] On callback, 55 F ambient temperature of right reach-in cooler in cookline [across from woks] On 11/28/2011 callback, 44 F ambient temperature of right reach in cooler in cookline. Note: no PHFs in unit, just fresh vegetables. Next unannounced inspection.
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11/28/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 54 F pork, 55 F beef in top part of left reach-in cooler in cookline [across from woks]; operator iced proteins On callback, 47 F beef and chicken in top part of left cookline reach-in cooler; operator iced proteins.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 50 F shrimp, right reach-in cooler in cookline [across from woks]; operator iced proteins. On callback, 50 F shrimp, right reach-in cooler in cookline [across from woks]; operator iced proteins
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 55 F ambient temperature of left cookline reach-in cooler [across from wok] On callback, 51 F ambient temperature of left cookline reach-in cooler [across from wok]
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 56 F ambient temperature of right reach-in cooler in cookline [across from woks] On callback, 55 F ambient temperature of right reach-in cooler in cookline [across from woks]
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found. 2 live roaches near chest freezer; 2 live roaches on floor in cookline area On callback, 1 live roach on floor in cookline area; operator killed roach
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. licensed for 10 seats, counted 18 seats. Provided seating change evaluation form.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. 4 employees on duty engaged in various types of food preparation and no certified food manager on duty.
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9/28/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 55 F ambient temperature of left cookline reach-in cooler [across from wok]
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 56 F ambient temperature of right reach-in cooler in cookline [across from woks]
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. licensed for 10 seats, counted 18 seats. Provided seating change evaluation form.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. 4 employees on duty engaged in various types of food preparation and no certified food manager on duty.
- Critical - Observed dead roaches on premises. 6 dead roaches on sticky traps on bottom storage shelf, 6 dead roaches on floor near chest freezer, 80-100+ dead roaches underneath crates towards front counter - operator swept this area and discarded dead roaches. Will need to sanitize floors.
- Observed food debris accumulated on kitchen floor. underneath cookline equipment, coolers, freezers
- Observed grease accumulated under cooking equipment. under fryers, pork roaster
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 54 F pork, 55 F beef in top part of left reach-in cooler in cookline [across from woks]; operator iced proteins
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 50 F shrimp, right reach-in cooler in cookline [across from woks]; operator iced proteins.
- Critical - Observed roach activity as evidenced by live roaches found. 2 live roaches near chest freezer; 2 live roaches on floor in cookline area
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9/27/2011 | Routine - Food | Warning Issued |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. back food prep table
- Critical - Observed handwash sink used for purposes other than handwashing. storing pans, utensils in back area handwash sink
- Critical - Observed the accumulation of dead insects on sticky fly strip in food preparation area.
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. broken vacuum breaker at mop sink comply by next unannounced inspection
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2/11/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 60 F ambient temperature of right cookline reach-in cooler across from woks.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 53 F ambient temperature of left cookline reach-in cooler across from woks
- Critical - Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
- Observed food debris/grease build-up accumulated on kitchen floor. underneath cooking equipment.
- Observed hole in ceiling. where gas flume for gas water heater had gone through. Any other holes around piping in ceiling need to be repaired.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 54 F shrimp, 55 F beef, other PHFs in left cookline reach in cooler [across from woks], PHFs need to be ice packed or store in walk-in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 60 F shrimp in right cookline reach in cooler across from wok. need to ice pack or store in walk-in cooler
- Observed reach-in cooler gaskets with black-likeslimy/mold-like build-up. cookline
- Observed utensils stored in crevices between equipment. butcher knife between both cookline reach-in coolers
- Critical - Vacuum breaker mising at hose bibb. broken vacuum breaker at mop sink
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2/10/2011 | 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. eggrolls in walk-in cooler in about 3 days according to operator.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. 77 F fried sitting out at cookline Corrected On Site. reheated in wok, placed in rice steamer for hotholding.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. collander with cooked rice sitting on top of dirty crate left of cookline Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken above raw beef in top part of reach-in cooler in cookline Corrected On Site.
- Critical. Observed employee wash hands with no hot water.
- Observed gaskets/seals on cold holding unit in poor repair. small reach-in freezer at front area.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Unwrapped single-service utensils not presented so that only the handles are touched. forks, spoons at public beverage/condiment area
- Critical. Vacuum breaker mising at hose bibb. vacuum breaker is broken Repeat Violation.
- Observed grease accumulated under cooking equipment. under fryers, [also on sides of fryers] Repeat Violation.
- Observed ceiling in disrepair. certain areas of kitchen have damaged ceil9ng tiles, severe water stains.
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9/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. THE FOLLOWING VIOLATION IS FOR TIME EXTENED - NEXT UNANNOUNCED INSPECTION OBSERVED VACUUM BREAKER FOR MOP SINK FAUCET BROKEN. ALL OTHER VIOLATIONS ARE IN COMPLIANCE.
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7/1/2010 | Complaint Full | Call Back - Complied |
- Critical. OBSERVED POTENTIALLY HAZARDOUS FOOD BEING COLD HELD ABOVE 41 DEGREES F. PFH(S) SOTRED IN BOTH MIDDLE AND RIGHT REACH-IN COOLER. SHRIMP 59 DEGREES F, BEEF 58 DEGREES F, SHRIMP 60 DEGREES F,. OPERATOR PUT ICE PACKS ON MEATS AND SEAFOOD IN UNITS.
- Critical. OBSERVED RIGHT REACH-IN COOLER IN COOK LINE NOT MAINTAINING PROPER COLD HOLDING TEMPERATURE. 59 DEGREES F AMBIENT TEMPERATURE
- Critical. OBSERVED MIDDLE REACH-IN COOLER NOT MAINTAINING PROPER COLD HOLDING TEMPERATURE. 53 DEGREES F AMBIENT TEMPERATURE
- Critical. OBSERVED BAG OF ONIONS ON KITCHEN FLOOR
- Critical. OBSERVED RAW SHELL EGGS STORED OVER WASHED PRODUCE IN REACH-IN COOLER
- Critical. OBSERVED EMPLOYEE NOT SANITIZING PROBE THERMOMETER IN BETWEEN USAGES IN TAKING FOOD TEMPERATURES.
- Critical. OBSERVED BARE HAND CONTACT WITH READY-TO-EAT FOOD AND NO APPROVED ALTERNATIVE OPERATING PROCEDURE IN EFFECT. BARE HAND CONTACT WITH CUT VERGETABLES USED, NOT COOKING. COS NOW USING TONGS
- OBSERVED THE SIDES OF FRYERS, WITH ACCUMULATED GREASE.
- OBSERVED BUTCHER KNIFE STORED IN BETWEEN EQUIPMENT IN COOKLINE
- OBSERVED OLD CARBOARD THAT WAS VERY DIRTY USED FOR SHELF LINER TO STORE EQUIPMENT ON. BACK PREP TABLE BY CHEST FREEZER.
- Critical. OBSERVED VACUUM BREAKER FOR MOP SINK FAUCET BROKEN
- Critical. OBSERVED DEAD FLIES IN FLY STICKY STRIP IN KITCHEN/FOOD PREP AREA
- OBSERVED BUILD UP / ACCUMULATION OF GREASE ON FLOOR UNDERNEATH COOKING EQUIPMENT, FRYERS.
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6/29/2010 | Complaint Full | Warning Issued |
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