- Basic - Floor area(s) covered with standing water. Outside of walk in freezer - AC abve walk in freezer is leaking on to floor. Water on floor by dry storage area due to leaking ceiling- manager placed bucket on floor, manager stated repair has been contacted.
- Basic - Food storage container/container lid cracked or broken. On raw chicken bottom reach in cooler drawer across from wok, manager voluntarily discarded. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth sitting on side of prep sink back of kitchen, manager removed. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Orange chicken 130°, sesame chicken 121°,shrimp 130°, orange chicken 130° **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw bacon over closed container of soy sauce n reach in cooler across from fryers, manager removed bacon. **Corrected On-Site**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Manager calibrated thermometer, thermometer was reading 42° in ice water.
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09/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Scoop handle in bulk corn starch container.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch and water 65° on cook line, Cabbage 50° prep, cabbage/bok choy mix 50° bowl on prep, corrective action, kept lid closed on prep.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Orange chicken 120-125°, fried rice 119-126° on buffet line steam table. Pasta in warmer by cook line 90°, corrective action, temperature turned up on steam table and pasta cooked immediately.
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Inside fryers behind doors.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over dry storage area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Next to hand sink at cook line. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Flat of raw shell eggs over cut vegetables. Moved eggs. **Corrected On-Site**
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11/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Handled cash at register then clean utensils on buffet line without washing hands **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area.
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6/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans **Corrected On-Site**
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1/14/2013 | 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. employee chopping onions with bare hands Corrected On Site. washed hands put on gloves
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9/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. pans stacked wet at 3 compartment sink
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11/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed old food stuck to clean dishware/utensils.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. sauces spilled inside
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. plastic knives and spoons organizer at register
- Equipment and utensils not properly air-dried. Repeat Violation.
- Critical. No complete proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. *observed a copy of SafeStaff
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9/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area. Ice tea container in public area, not covered. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. By soda boxes
- Observed cutting board grooved/pitted and no longer cleanable. Two green cutting boards stored on shelf
- Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine. Plastic lids stored by microwaves
- Wet wiping cloth not stored in sanitizing solution between uses. opposite fryer
- Equipment and utensils not properly air-dried. containers above 3 compartment sink Corrected On Site.
- Missing drain plug at dumpster. Outside dumpster.
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5/25/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. bulk
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. liquid egg Corrected On Site-products discarded
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2/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. liquid egg
- Equipment and utensils not properly air-dried. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. No complete proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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10/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/20/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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