- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Beef , chicken containers stored on floor inside walk in freezer. **Repeat Violation**
- Basic - Clean knives/utensils stored in crevices between equipment. Knife in between prep table and cutting board **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Observed employee drinking from bottle water in the kitchen. **Repeat Violation**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Hats stored hanging on storage shelve
- Basic - Employee used food thermometer to measure food temperatures without first cleaning the thermometer.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee cooking with watch on main line
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. License has 11 actual 20 seats
- Basic - Food stored on floor. Boxes of oil stored on the floor near handwash sink **Repeat Violation**
- Basic - Time as a public health control used to hold raw eggs in an establishment that serves a highly susceptible population.
- Basic - Working container of food not labeled in English. Chinese label on containers on cooks line Sugar, chicken stock etc
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Cooked chicken stored next to raw beef on storage shelve inside walk in cooler.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed underneath three compartment sink area
- 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. Vinegar and oil bottles on the cooks line
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by containers of oil on the main cooks line
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. Both handsinks located in kitchen **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Given to owner **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. Cook chicken and pork stored inside walk in cooler **Repeat Violation**
- Intermediate - Slicer blade soiled with old food debris. **Corrected On-Site**
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11/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of meat on walk in cooler floor. Storage bins of prepared items on walk in freezer floor
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.. Water bottle on speed rail **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Sports drink, water jug on rack n walk in cooler and cranberry **Corrected On-Site**
- Basic - Food stored on floor. Oil on kitchen floor **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment. Back of fryers
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use tongs stored on oven door handle.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw shrimp **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by several brooms and mops
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. **Corrected On-Site** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, chicken, not marked
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5/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Oil on floor
- Basic - Employee beverage container on a food preparation table or over food **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Gaskets with slimy/mold-like build-up. **Repeat Violation**
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Soup 72. Discarded. Soup is held at ambient and discarded after 4 hrs, provided TPHC form
- Intermediate - Hot water not provided/shut off at employee handwash sink. **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. Par fried item not marked or labeled , stated product. Was made 2 days ago
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Inside veg container - make table
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. WIC shelving soiled
- Basic - Build-up of grease/dust/debris on hood filters.
- 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. Walk in cooler
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Equipment in poor repair.soap dispenser and pump soap not working - cup with soap placed at handsink **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor.under 3 compartment sink and behind cookline
- Basic - Soiled reach-in cooler gaskets. Cookline
- 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. **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm - from dispenser. Operator will use bleach (chlorine test strips available)
- High Priority - Raw animal food stored over ready-to-eat food. Egg (from shell) container above tofu **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken above shell eggs WIC
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Noodles did not cool over 30 minute period - recommend cooling in shallow trays. Also recommended to operator leaving containers uncovered during cooling and use of the freezer to assist with quicker cooling.
- Intermediate - Handwash sink used for purposes other than handwashing. Storage of food container and utensils **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Employee restroom **Repeat Violation**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- 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 in WIC
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/12/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shell eggs in walk in cooler not maintaining required temperature. Cooler at 50F air temperature inside [near eggs] and 46F air temperature from fans. Eggs stored overnight. As informed by manager, cooler has just been repaired and was 50F at start of shift. Raw chicken 48-50F [thawed overnight and stored in walk-in cooler incapable of maintaining 41F]; tofu and cream cheese 50-51F - stored in walk in cooler overnight. Corn starch 81F and fresh garlic-oil mix 84F at cookline - added to procedure for using time as PHC and containers time marked - less than 4 hours [corrected on-site]. Reach in cooler: tofu and pork/veg dumplings 50F - less than 4 hours - placed in freezer. This violation must be corrected by : 7-18-12. Callback inspection: pork dumplings, cooked meat from 7/17, tofu all at 53F [administrative complaint recommended]. Walk in cooler: tofu, raw chicken, chicken wings at 41F.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler 46F fan temperature and 50F internal air temperature. Reach in cooler opposite cookline at 53F. Coolers must be capable of maintaining food at 41F or lower. Functioning walk in freezer available for cooling/storing food. This violation must be corrected by : 7-18-12. Callback inspection: reach in cooler at cookline at 55F internal temperature [administrative complaint recommended]. Walk in cooler: fan air temperature 42-43F, internal temperature 44F [foods at 41F]
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. No quat test strips.
- Violation: 29-08-1 Plumbing system in disrepair. Handsink in kitchen and customer restroom filling with water / draining slowly.
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7/18/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler 46F fan temperature and 50F internal air temperature. Reach in cooler opposite cookline at 53F. Coolers must be capable of maintaining food at 41F or lower. Functioning walk in freezer available for cooling/storing food. This violation must be corrected by : 7-18-12.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. Hot Water turned off in employee restroom.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. No quat test strips.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shell eggs in walk in cooler not maintaining required temperature. Cooler at 50F air temperature inside [near eggs] and 46F air temperature from fans. Eggs stored overnight. As informed by manager, cooler has just been repaired and was 50F at start of shift. Raw chicken 48-50F [thawed overnight and stored in walk-in cooler incapable of maintaining 41F]; tofu and cream cheese 50-51F - stored in walk in cooler overnight. Corn starch 81F and fresh garlic-oil mix 84F at cookline - added to procedure for using time as PHC and containers time marked - less than 4 hours [corrected on-site]. Reach in cooler: tofu and pork/veg dumplings 50F - less than 4 hours - placed in freezer. This violation must be corrected by : 7-18-12.
- Critical - Observed potentially hazardous food thawed at room temperature. Raw shrimp - not thawed in cooler or under co.d running water. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Bowl of raw beef stored on top of veg - make table. Corrected On Site.
- Plumbing system in disrepair. Handsink in kitchen and customer restroom filling with water / draining slowly.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fried rice - 100F at cookline. Rice is cooked then left at cookline without hot holding - rice is reheated when ordered. Corrected On Site. Procedure for time as PHC filled in and container time markec - less than 4 hours.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Shell eggs stored in cooler higher than 45F for more than 4 hours. TCS food stored above 41F for more than 4 hours: 8 boxes of cream cheese and 4 boxes of tofu, 2 containers of raw chicken thawed in 50F walk in cooler overnight.
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7/17/2012 | Routine - Food | Warning Issued |
- Violation: 15-32-1 Observed REACH-in cooler gasket torn/in disrepair. AT COOK LINE BY FRONT DOOR
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. OUTSIDE IN BACK
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. ABOVE PREP AREA AND COOK LINE
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2/8/2012 | Routine - Food | Call Back - Complied |
- Lights missing the proper shield, sleeve coatings or covers. ABOVE PREP AREA AND COOK LINE
- Observed REACH-in cooler gasket torn/in disrepair. AT COOK LINE BY FRONT DOOR
- Critical - Observed SEVERAL CONTAINERS OF food stored on floor IN WIF.
- Critical - Observed container of medicine improperly stored WITH FOOD ON SHELF. Corrected On Site.
- Critical - Observed foods FLOUR contaminated by BUGS . Food may not be served. Corrected On Site.OPERATOR DISCARDED THE FOOD
- Critical - Observed handwash sink used for purposes other than handwashing. STORING UTENSILS AND PLASTIC CONTAINERS IN HWS ON COOK LINE BY WIC
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BABY CORN 45 F IN RIC ON COOK LINE. ALL OTHER PRODUCTS 43-42(ON BORDER LINE)UNITE WAS CLOSED ALL NIGHT. This violation must be corrected by : 02/08/2012.
- Critical - Observed unlabeled spray bottle. LIGHT YELLOW LIQUID
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ALL COOKED FOODS IN WIC NOT DATE MARKED
- Critical - Vacuum breaker mising at hose bibb. OUTSIDE IN BACK
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2/7/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 01B-13-1 Observed food offered in a way that misleads/misinforms the consumer. ON MENU NO MSG AND USING MSG . ADVISED TO EITHER REMOVE MSG OR REMOVE NO MSG SIGN
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9/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. RIC ON LINE This violation must be corrected by : 09/12/2011.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. FRIED RICE COOLING OVERNIGHT AT 46 F . MGR DISCARDED THE FOOD
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. FRIED RICE COOLING 4 HRS AT 99 F. EXPLAINED OPERATOR TO REHEAT TO 165 F AND START COOLING PROCESS AGAIN
- Critical - Handwash sink not accessible for employee use at all times. ALL THREE HWS HAD POTS AND PANS STORED IN THEM Corrected On Site.
- Observed employee with no hair restraint.COOK Corrected On Site.
- Critical - Observed food offered in a way that misleads/misinforms the consumer. ON MENU NO MSG AND USING MSG . ADVISED TO EITHER REMOVE MSG OR REMOVE NO MSG SIGN
- Critical - Observed food stored on floor.IN WIF
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SHRIMP 47,DICED HAM 46,CKN 46 IN REACH IN COOLER. ADVISED OPERATOR TO COOL QUICKLY TO 41 F OR COLDER. ANY POTENTIALLY HAZARDOUS FOOD HELD ABOVE 41 F FOR 4 HRS MUST BE DISCARDED
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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9/9/2011 | Routine - Food | Warning Issued |
- Ceiling tile missing. Above WIC. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. Hand sink in rear of kitchen blocked by rice cooker.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Hand sink located on the right side of kitchen.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. In both sugar container and flour container.
- Lights missing the proper shield, sleeve coatings or covers. All light bulbs in kitchen are missing shatter proof devices.
- Critical - Observed food stored in a prohibited area. Cooked chicken stored on rack with dirty apron
- Critical - Observed food stored on floor. Oil and batter stored on floor. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Hws to the left of entry door of kitchen had pan in sink.
- Critical - Observed improper vertical separation of raw animal foods and raw animal foods. Chicken stored above raw pork.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic/oil kept at 79 . Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner. Chicken thawing in prep sink.
- Critical - Observed raw animal food stored over ready-to-eat food. chicken stored over vegetables kn walk in cooler.
- Critical - Raw animal food not properly separated from ready-to-eat food. Cook chicken stored on raw chicken in walk in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses. On kitchen counter. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Flour/Sugar containers not labeled.
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4/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. For cook foods inside the walk in cooler.
- Critical. Observed raw animal food stored over cooked food. Shell eggs over sauces inside the walk in cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. For many containers inside the walk in cooler.
- Critical. Observed cloth used as a food-contact surface. Under the cutting board.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. For cutting vegetables. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. For rice container.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Going to and from the front of the restaurant engaged in food prep no hand washing in between task. Corrected On Site.
- Observed employee with no hair restraint. On main cook and female that works as a cashier also cooking. Corrected On Site.
- Observed nonfood-contact equipment in poor repair, walk in freezer shelf rusted.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. For the lids of the food containers on the racks.
- Observed gaskets with slimy/mold-like build-up. At the walk in cooler.
- Observed grease accumulated under cooking equipment. Cook's line.
- Observed grease accumulated on kitchen floor. At the foor drain unser the 3 comp sink.
- Ceiling tile missing. Above walk in cooler.
- Critical. Observed unlabeled spray bottle.
- Critical. Observed extension cord in use for non-temporary period. From the top of the walk icooler to the prep table. For reporting purposes only.
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9/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature. For 3 trays of chicken.
- Critical. Observed food stored on floor.Inside the walk in cooler. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.Inside the walk in cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. For a bag of season exposed to the public. Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Critical. Observed soiled reach-in cooler gaskets. At the unit by the cooks line.
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3/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/31/2009 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Cold water not provided/shut off at employee handwash sink.
- Critical. Hot water not provided/shut off at employee hand wash sink.THERE IS NO WATER TO ANY PART OF THE BUIKDING DUE TO A BROKEN PIPE IN THE BACK OF THE RESTAURANT .
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10/2/2009 | Routine - Food | Emergency order recommended |
- No Violations Were Observed
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10/2/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/29/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/28/2008 | Routine - Food | Warning Issued |
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