- Basic - Employee with ineffective hair restraint while engaging in food preparation.
- Basic - Soiled reach-in cooler gaskets. Both reach in coolers in kitchen.
- Basic - Stored food not covered in walk-in cooler. Chicken, egg rolls, beef, pork , napa, etc.
- Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to 3 compartment sink blocked by buckets of rice in oy sauce containers nd tool with a bucket of chicken. **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bathroom.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Product in walk in cooler. **Repeat Violation**
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11/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.chicken 51
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Utensils
- Intermediate - No paper towels or mechanical hand drying device provided at handwash 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.
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - 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.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Scrubbing pad, plastic pitcher
- 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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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Carrots i
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Grease accumulated on kitchen floor.behind stove
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked I with metal lid
- 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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1/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.blocked with plastic lids,utensils
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. water bottle -need to put in cup with lid
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.raw shell eggs stored over cooked shrimp
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. tiles broken beside freezer
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times. blocked with utensils ,plastic pans
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.open coke
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Observed gaskets with slimy/mold-like build-up.reachin coolers
- Observed grease accumulated under cooking equipment.cookline
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed uncovered food in holding unit/dry storage area.walkin coolers
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times. blocked with scrubbing pad-
- Observed attached equipment soiled with accumulated grease. hood filters
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed employee eating in a food preparation or other restricted area. cupcake on prep tables
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.
- Observed gaskets with slimy/mold-like build-up.reachin coolers
- Observed grease accumulated on kitchen floor.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. using to dip cooked chicken
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed toxic item improperly stored. WD40 need to be off prep tables
- Critical - Observed uncovered food in holding unit/dry storage area. walkin coolers
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Observed attached equipment soiled with accumulated grease. cookline
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. three compartment sink -prep employee
- Critical - Observed food stored on floor. kitchen areas onion
- Critical - Observed food stored on floor.carrots in walkin coolers
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed screen in door torn/in poor repair. bottom of door needs door sweep
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. all dishes held over night need to date marked
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Observed gaskets with slimy/mold-like build-up. reachin coolers
- Observed utensils stored in crevices between equipment. Repeat Violation.
- Observed single-service items stored on floor. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Repeat Violation.
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9/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed packaged food not labeled as specified by law. Label all of the bulk-food-storage containers with the common name of their contents.
- Critical. Unpackaged food not protected from environmental sources of contamination during preparation. Do not store cut vegetables in cardboard box; store washed and cut vegetables in clean, covered, plastic containers.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Store all meats on one side of the cooler, and all vegetables on the other side.
- Critical. Observed food stored on floor. Do not store plastic-food containers on the floor in the walk-in cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. Keep trays of frozen-chicken meat covered. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Keep foods covered in the walk-in cooler.
- 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. Do not scoop dry rice with a plastic cup; provide a scopp with a handle.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable-plastic gloves, when cutting up washed vegetables. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing solution between uses.
- Observed utensils stored in crevices between equipment. Do not store cleaver in the crack between cookline equipment; lay it on a clean, dry surface. Corrected On Site.
- Observed reuse of single-service articles. Do notvwrap frozen meats in plastic-takeout bags; wrap them in foodgrade-rated plastic.
- Critical. Hand wash sink lacking proper hand drying provisions. Provide paper towels at the dishwashing-area-handwashing sink. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Provide soap at the cookline-handwashing sink. Corrected On Site.
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4/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or to discard, the food item.
- Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labelled with their common names.
- Critical. Working containers of food removed from original container not identified by common name. Label bulk-food-storage containers with the common-English name of their contents.
- Critical. Observed food stored on floor. Do not store bags of vegetables on the floor in the walk-in cooler. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Cover all trays of frozen chicken with foodgrade-rated-plastic wrap.
- 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. Provide scoops, with handles, in bulk-food-storage bins where missing.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing buckets, of 2 capfuls bleach per gallon of water, for the storage of wet-wiping cloths between uses. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not store wet-wiping cloths on countertops. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Clean the handwdwashing sink in the dishwashing area. Corrected On Site.
- Observed single-service items stored on floor. Store the case of styrofoam-takeout containers, off the floor, in the dry-storage area.
- Critical. Hand wash sink lacking proper hand drying provisions. Provide paper towels at the dishwashing-area-handwashing sink. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Provide soap at the dishwashing-area-handwashing sink. Corrected On Site.
- Observed food debris accumulated on kitchen floor. Clean the floor of the walk-in cooler. Corrected On Site.
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1/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. Segregate the severely-dented cans; and return them, to their respective vendors, for exchange. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. Label the bulk-food containers with the common-English names of their contents.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Store lo mein under refrigeration until reheated for service. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Allow hot foods to cool, uncovered, on the countertop, (stirring often) until steam stops rising. Place the food under refrigeration, stirring often, until temperature reaches 41 F; then cover.
- Critical. Observed potentially hazardous food thawed at room temperature. Do not stack cases of raw chicken at room temperature. Keep all meats refrigerated until prepared. Bring out only one case of meat at a time. Corrected On Site.
- Critical. Observed food stored on floor. Store the case of soy sauce off the kitchen floor. Corrected On Site.
- Critical. Observed food stored on floor. Store bags of carrots & onions off the floor in the walk-in cooler. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Wrap frozen foods in foodgrade-rated-plastic wrap.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing solution between uses. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Clean the food crumbs from the inside surfaces of the reach-in freezers.
- Observed reuse of single-service articles. Do not wrap foods in plastic-takeout bags; wrap foods in foodgrade-rated-plastic wrap.
- Critical. Hand wash sink lacking proper hand drying provisions. Provide paper towels, at the handwashing sink, in the dishwashing area. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Provide soap, at the handwashing sink, in the dishwashing area. Corrected On Site.
- Observed attached equipment soiled with accumulated grease. Clean the accumulated grease from the overhead-hood filters.
- Critical. Observed expired Food Manager Certification. It is time to renew your Food Manager Certification . Call 866 372 7233 to schedule an exam.
- Critical. 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. It is time to renew employees' Food Safety Training. This must be accomplished at least every three years. Call 866 372 7233 to order Food Safety Training workbooks.
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8/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/12/2008 | Routine - Food | Inspection Completed - No Further Action |
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