- No Violations Were Observed
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08/11/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Rice table in front of duck cooker
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor. Heavy accumulation of food debris and grease around rice cooker and duck cooker
- Basic - Food stored in holding unit not covered. Egg rolls in walkin freezer **Corrected On-Site**
- Basic - Food stored on floor. Duck sauce, oil on kitchen floor. Cased shrimp on walkin freezer floor.
- 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. Napa cabbage **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over wontons in front reachin cooler **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Opened raw pork over raw shrimp in upright reachin freezer
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. WD-40 **Corrected On-Site**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pork, duck
- Intermediate - Records/documents for required employee training appear to be falsified. Some certificates have training date as 2017.
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08/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in kitchen. Food pails
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on food shelves.
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On cart in kitchen, chicken 87-100°, Cornstarch and water 91, cut cabbage 83. In cookline reachin, shrimp 49-56, pork 50, chicken 48, beef 46, gravy 45
- Intermediate - Handwash sink not accessible for employee use at all times. Food strainer in cookline handsink
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5/29/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Food pails **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drinks on food shelves **Admin Complaint** **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Flip flops on food storage shelves **Corrected On-Site**
- Basic - Employee preparing food on employee break table. Another employee eating by the food.
- Basic - Food stored on floor. Oil **Corrected On-Site**
- Basic - Grease/food debris accumulated under cooking equipment. **Repeat Violation**
- Basic - Plastic jugs cut in half and reused as scoop.
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. After eating and putting on hat, employee began food prep without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On cart in kitchen, chicken 87-100°, cornstarch and water 91°, cut cabbage 83°. In cookline reachin, shrimp 49-56, pork 50, chicken 48, beef 46, gravy 45. **Admin Complaint** **Repeat Violation**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer broken in small reachin
- Intermediate - Handwash sink not accessible for employee use at all times. Food strainer in cookline handsink **Admin Complaint** **Repeat Violation**
- 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. Cookline reachin
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5/29/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. In bulk MSG **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Repeat Violation**
- Basic - Case of single-service articles stored on floor in kitchen. Napkins **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottles on shelf over cookline reachin. Other drinks on shelf with single service items **Admin Complaint**
- Basic - Food stored on floor. Oil **Corrected On-Site** **Repeat Violation**
- Basic - Food-contact surface not smooth and easily cleanable. Fried foods stored on paper placemats.
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Stored food not covered in walk-in cooler. Napa cabbage, chicken
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On cart in kitchen, chicken 70-82°, Cornstarch and water 73°. On counter, noodles 65°-70°, napa cabbage 65°. **Admin Complaint**
- Intermediate - Handwash sink not accessible for employee use at all times. Box of napkins in front of counter handsink, chopsticks and food container in the sink. Long handled fork in rear handsink. **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. Chicken, pork, napa cabbage, gravy **Admin Complaint** **Repeat Violation**
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3/24/2014 | Routine - Food | Administrative complaint recommended |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 83
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Smaller cookline reachin
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11/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
- Basic - Equipment and utensils not rinsed between washing and sanitizing.
- 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.
- Basic - Food placed in soiled container/equipment. Dirty cutting board covered with dirty cloth on top of cabbage
- Basic - Food stored on floor. Tub of chicken
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 83°
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Smaller cookline reachin
- Basic - Unnecessary items stored in garbage enclosure. Old pots, bus pans, mop buckets and other items filled with dirty, standing water
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. None
- High Priority - Dented/rusted cans present. See stop sale. Water chestnuts
- High Priority - Operator continued to use food after notification by inspector that food is unsafe for human consumption.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On counter, wings 81, chicken 71, cornstarch and water 93, noodles 53, cabbage 66-71. In cookline reachin, pork 48°. In walkin cooler, noodles 65°. Tub of chicken on floor at 50°
- 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.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- 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. Cabbage
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.pork 99°
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork, chicken, eggrolls
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area.small child in kitchen
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11/5/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/29/2013 | Complaint Partial | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. All sinks. **Corrected On-Site**
- Critical - Handwash sink not accessible for employee use at all times. Plastic buckets in sink. **Corrected On-Site**
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Over smoker. **Corrected On-Site**
- Observed a nonfood-grade mixer in use. **Repeat Violation**
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table. **Corrected On-Site**
- Critical - Observed cloth used as a food-contact surface. Wiping cloth under cutting board. **Corrected On-Site**
- Critical - Observed dented/rusted cans. One can of oyster sauce dented on lid seam.
- Observed gaskets with slimy/mold-like build-up. Reach in coolers.
- Critical - Observed handwash sink used for purposes other than handwashing. Plastic buckets in sink. **Corrected On-Site**
- Critical - Observed potentially hazardous food thawed in standing water. Shrimp and pork in three compartment sink. **Corrected On-Site**
- Critical - Observed raw animal food stored over ready-to-eat food. Chicken and fish over vegetables in walk in freezer. **Corrected On-Site**
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over fish in walk in freezer. **Corrected On-Site**
- Observed single-service articles stored without protection from contamination. Take out containers not inverted. **Corrected On-Site**
- Critical - Observed soil buildup inside ice bin. Soda machine in dining area.
- Critical - Observed uncovered food in holding unit/dry storage area. Food in reach in coolers. On cookline. **Corrected On-Site**
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12/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/1/2012 | Routine - Food | Call Back - Complied |
- Equipment or utensils not designed or constructed in a durable manner. Non-food grade mixer.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs hanging between fryer and front prep table. Knives stored in between prep table.
- Critical - Observed employee engage in food preparation without washing hands before putting on gloves.
- Critical - Observed employee food stored next to customer food. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous foods in walk in cooler held at greater than 41 degrees Fahrenheit. Shrimp 47 F. Operator discarded
- Critical - Observed sauce stored on walk in cooler floor. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed to-go containers on dry storage area floor.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Egg rolls, chicken, pork, beef
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Shrimp 47 F
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. Raw chicken thawing in 3 compartment sink next to soiled dishes. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/1/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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