- Basic - Accumulation of food debris/soil residue on handwash sink. Observed the knobs for the handwashing sink near cookline soiled.
- Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle used to scoop cooked rice.
- Basic - Buildup of food debris/soil residue on equipment door handles. Observed the handles on the WIC and WIF soiled.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food stored on floor. Observed food items in walk-in freezer stored on the floor. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed container in hand washing sink next to 3 comp sink. **Corrected On-Site**
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08/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. Observed grease build-up on the light covers under the hood.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. Observed grease residue on microwaves exterior.
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Observed trash bag covering food tray in the WIC. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Observed bowls of rice left at room temperature to cool.
- 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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4/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed a container with no handle used to scoop rice.
- High Priority - Dented/rusted cans present. Operator voluntarily discarded can.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Observed raw shrimp over cooked chicken.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in bathroom. **Corrected On-Site**
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12/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/13/2013 | 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. observed cooked rice at 73 degrees in walk-in cooler after cooling for 3.5 hrs according to operator
- Critical - Handwash sink not accessible for employee use at all times. sanitizer bucket sitting in cookline handsink. several white plastic buckets sitting in handsink next to 3 container sink Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. observed raw chicken stored behind tofu in cookline reach-in cooler top.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. observed cookline sanitizer bucket at 0ppm
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11/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. observed cookline sanitizer bucket at 0 ppm.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline reach-in cooler across from fryers at ambient temperature of 51 degrees. operator removed all food from unit.
- Critical - Handwash sink not accessible for employee use at all times. observed sanitizer bucket in cookline handsink. observed multiple white buckets filling handsink next to 3 compartment sink. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked egg roll at 48 degrees and cooked meat-filled puffs at 48 degrees in cookline reach-in cooler across from fryers.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed no date-marking on any cooked meats in walk-in cooler held more than 24 hrs
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6/6/2012 | 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 cookline employee grab green pea pods with bare hands. Corrected On Site. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. observed sanitizer bucket sitting in cookline handsink. observed large scrub brush on extendable pole sitting in handsink next to 3 compartment sink. Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. observed raw chicken stored behind cooked veggies and tofu slices in cookline reach-in cooler top.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked rice in cookline reach-in cooler at 66 degrees. operator states that rice was cooked yesterday. Repeat Violation. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw chicken stored above water chestnuts in cookline reach-in cooler.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed chlorine in cookline sanitizer bucket exceeding 200ppm.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. observed flat of eggs sitting out at cookline with three used/cracked empty egg shells sitting on top of unused eggs. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed no date marking on many containers of cooked meats or sauces in walk-in cooler.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. observed an entire flat of raw shell eggs sitting out at cookline with two customers in establishment.
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11/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- 02-22-1. On stip callback observed no date-marking on any cooked meats in walk-in cooler.
- 31-09-1. On stip callback observed empty sanitizer bucket in cookline handsink in addition to bar soap in holder.
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7/12/2011 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. back handsink by 3 compartment sink
- Critical - Handwash sink not accessible for employee use at all times. sanitizer bucket filling cookline handsink
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee cutting green peppers and onions with bare hands contacting foods.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked shrimp at 51 degrees and cooked noodles at 49 degrees in cookline reach-in cooler top. Corrected On Site. closed lid
- Critical - Observed shell eggs in use or stored with cracks or broken shells. observed flat of eggs sitting out at cookline with half eggs used and replaced in flat with uncracked eggs Corrected On Site.
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5/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meats, cooked noodles, and sauces in walk-in cooler. On callback same exact observation.
- Critical. Violation: 08B-05-1 Observed employees using same utensil to handle raw and cooked product. observed same bowls at cookline being used to dispense veggies and raw chicken. pair of tongs at cookline reach-in cooler top being used to dispense multiple raw animal proteins. On callback same exact observation.
- Violation: 14-50-1 Observed a nonfood-grade basting brush used in food. using metal-rimmed paintbrush in sauces at cookline. on callback same exact observation.
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. sanitizer bucket in cookline handsink. On callback same exact observation.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. cookline handsink and handsink by 3 sink. On callback observed no hand drying provisions at handsink next to 3 sink.
- Critical. Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in cookline sanitizer bucket exceeds 200ppm. On callback observed sanitizer bucket at concentration of 200ppm chlorine.
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1/6/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed shell eggs in use or stored with cracks or broken shells. at cookline. placing cracked, used shells back into carton with whole raw shell eggs.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meats, cooked noodles, and sauces in walk-in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed noodles at 52 degrees in cookline reach-in cooler top. Corrected On Site.
- Critical. Observed employees using same utensil to handle raw and cooked product. observed same bowls at cookline being used to dispense veggies and raw chicken. pair of tongs at cookline reach-in cooler top being used to dispense multiple raw animal proteins.
- Observed a nonfood-grade basting brush used in food. using metal-rimmed paintbrush in sauces at cookline
- Critical. Handwash sink not accessible for employee use at all times. sanitizer bucket in cookline handsink
- Critical. Hand wash sink lacking proper hand drying provisions. cookline handsink and handsink by 3 sink
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in cookline sanitizer bucket exceeds 200ppm
- Critical. Manager lacking proof of Food Manager Certification. Only CFM expired. This violation must be corrected by : 12/28/10.
- Critical. No Certified Food Manager for establishment. Only CFM expired. This violation must be corrected by : 12/28/10.
- Critical. Observed expired Food Manager Certification. Xinmlng Gao expired 1/13/10 This violation must be corrected by : 12/28/10.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location. Only CFM expired. This violation must be corrected by : 12/28/10.
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10/27/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. egg rolls found at 71 degrees in cookline reach-in cooler across from fryers. raw beef found at 52 degrees and cooked noodles found at 62 degrees in cookline reach-in cooler top nearest back exit door . Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw pooled egg stored on,top of chopped celery in cookline reach-in cooler top. raw pork stored over noodles in cookline reach-in cooler closest to back exit door
- Critical. Food-contact surfaces not cleaned after being contaminationed. employee dropped pair of tongs on floor of cookline then placed them back on prep surface without washing, rinsing, and sanitizing
- Critical. Handwash sink not accessible for employee use at all times. sanitizer bucket sitting in cookline handsink
- Critical. Observed handwash sink used for purposes other than handwashing. employee observed filling up sanitizer bucket in cookline handsink
- Critical. Hand wash sink lacking proper hand drying provisions. handsink next to 3 sink
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in cookline sanitizer bucket found at 200ppm
- Critical. Manager lacking proof of Food Manager Certification. Only CFM is expired
- Critical. No Certified Food Manager for establishment. Only CFM is expired
- Critical. Observed expired Food Manager Certification. Xinmlng Gao
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location. Only CFM is expired
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5/20/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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