- Basic - Grease accumulated under cooking equipment. Under fryer and stove in kitchen. **Warning**
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10/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On dry storage lids in back of kitchen. **Warning**
- Basic - Dead roach on premises. Under handsink on ground next to stove. **Warning**
- Basic - Equipment in poor repair.Cooler near dry storage area ambient air temperature 46°f. Other double door cooler in back of kitchen ambient temperature 47°f. **Warning**
- Basic - Grease accumulated under cooking equipment. Under fryer and stove in kitchen. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. In men's restroom. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw fish on kitchen countertop. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Container of cooked vegetables 47°f in very back reach in cooler. cut cabbage 52°f at frotnlie .Products were not in the process of preparation or cooling. Operator stated that both products had been sitting out of temperature for approximately 30 minutes. Corrective Action: operator was asked to place products in an environment of 41°f or lower for cold holding. Products were not being controlled by time either. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Chinese cooked spinach like vegetables 87°f, wok.product was not in the process of preparation, hot holding or reaheating, operator stated product had been out of temperature for approximatley 30 minutes. Corrective action: operator was asked to hot hold product at 135°f or higher for hot holding. Gravy/tcs/phf sauce 77°f kitchen countertop, product was not in the process of preparation, hot holding or reaheating, operator stated product had been out of temperature for approximatley 30 minutes. Corrective Action: operator was asked to hold product at 135°f. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef stored over ready to eat bok Choy in make table. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen handsink. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- 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 chicken, beef and mixed vegetables in very backed reach in cooler. **Warning**
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10/14/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Cardboard used to line nonfood-contact shelves. / on shelf above chest freezer, by rear exit
- Basic - Clams/mussels/oysters removed from original container for long-term storage.
- Basic - Exterior door has a gap at the threshold that opens to the outside. /. At kitchen rear door
- Basic - Floor soiled/has accumulation of debris. / around water heater area
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors. /. Kitchen rear door
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. / white substance in plastic container, on shelf by front line
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Soil residue in food storage containers and bag, at dry storage area/room
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5/2/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Cardboard used to line nonfood-contact shelves. / on shelf above chest freezer, by rear exit
- Basic - Case/container/bag of food stored on floor in kitchen. / 5 gallon bucket
- Basic - Clams/mussels/oysters removed from original container for long-term storage.
- Basic - Clean knives/utensils stored in crevices between equipment. / at prep kitchen
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / on shelf behind tea kettle
- Basic - Exterior door has a gap at the threshold that opens to the outside. /. At kitchen rear door
- Basic - Floor soiled/has accumulation of debris. / around water heater area
- Basic - Food stored in dry storage area not covered. / bags of salt and flour, on dry storage area/room
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / spoon and chopsticks
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / in reach in cooler
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors. /. Kitchen rear door
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. /. Fish pieces
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. / white substance in plastic container, on shelf by front line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. /. Cut spinach, rice noodle, dried fish, canned bamboo shoots, clams all temped 55F to 61F, inside cook line reach in cooler, operator stated that products been stored in reach in cooler since last night
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Toxic substance/chemical stored by or with food. / 2 wrapped bar soaps on food shelf with food products, near rear exit
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 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. / gallon of milk in reach in cooler
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. and water
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Operator stated that clams were purchased from Restaurant Depot. Note: Clams were stop sale due to temperature abuse. Clams were 60 F, in reach in cooler since last night.
- Intermediate - Refrigerator 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. /. Cook line reach in cooler has ambient air temperature of 60F
- Intermediate - Soil residue in food storage containers and bag, at dry storage area/room
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5/1/2014 | Routine - Food | Warning Issued |
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment licensed for 10 seats, counted 23 or more seats. Operator were informed about seating before and they were stacked up, seats placed out again. **Warning**
- Basic - Grease accumulated under cooking equipment. Under the wok and fryer areas. **Warning**
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7/19/2013 | Complaint Full | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Vegetable cooler temping 50° and higher. **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment licensed for 10 seats, counted 23 or more seats. Operator were informed about seating before and they were stacked up, seats placed out again. **Warning**
- Basic - Food debris/dust/soil residue on dry storage shelves. Rusted. **Warning**
- Basic - Food not stored at least 6 inches off of the floor. Bucket of soy sauce. **Corrected On-Site** **Warning**
- Basic - Grease accumulated under cooking equipment. Under the wok and fryer areas. **Warning**
- Basic - Holes in the ceiling. **Warning**
- Basic - In-use tongs stored on the handle of the push cart. **Warning**
- Basic - Ripped/worn tin foil lining the rice cooker, fryer must be removed and cleaned daily. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Forks at the frontline counter. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage 50°/cornstarch 45°/tofu 62°/sprouts 50°/seaweed 52°/noodles 54° **Warning**
- Intermediate - Interior of reach-in freezers soiled with accumulation of food residue. **Warning**
- Intermediate - Soil residue in food storage containers. Flour / cornstarch containers. **Warning**
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7/17/2013 | Complaint Full | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of the rice cooker. **Warning**
- Basic - Build-up of grease on nonfood-contact surface. Cooking equipment. **Warning**.
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning**
- Basic - Ceiling vents soiled with accumulated dust. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
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4/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. No handle container used to scoop the tea. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of the rice cooker. **Warning**
- Basic - Build-up of grease on nonfood-contact surface. Cooking equipment. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning**
- Basic - Ceiling vents soiled with accumulated dust. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation** **Warning**
- Basic - Food stored in dry storage area not covered. Breading left uncovered under the prep table . **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - In-use tongs stored on fryer door handle between uses. **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Container without handle scooping the ice. **Warning**
- Basic - Nonfood-grade bags used in direct contact with food. Shopping bags storing food. **Repeat Violation** **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of the reach in prep cooler. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sesame/ cinnamon containers. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Employee packed up the dirty dishes then handled the clean napkins. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook. **Warning**
- 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. Touched the trash can kept working with chicken. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Whole chickens left on the shelf next to the ware washing area at 106? **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked with cart. **Repeat Violation** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice cake in the rear reach in cooler not dated. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at the frontline hand sink. **Warning**
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3/14/2013 | Routine - Food | Warning Issued |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Plastic cup without handle scooping the sauce.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of drinking water on the rear pre table.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of the rice cooker. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. White dish tray drainboard at the 3-compartment sink.
- Observed build-up of grease on nonfood-contact surface. Detail cleaning of the entire wok/cooking area.
- Observed build-up of heavy grease on nonfood-contact surface. Hood filters.
- Observed ceiling fans soiled with accumulated dust.
- Critical - Observed dead shellfish and/or shellfish with broken shells. May not be served. Uncooked open clams in the prepline/cooking cooler. Corrected On Site. Products removed by the operator.
- Observed dusty ceiling air conditioning vent cover in dinning area.
- Critical - Observed encrusted, soiled material on the scale.
- Critical - Observed food stored on floor. Pot of cooked chicken . Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the fryers.
- Observed grease accumulated under cooking equipment. Behind the wok area.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. No-handle container scooping the ice with no glove intact .
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Cookline cooler.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Cream house freezer /cooler at the cooking area.
- Observed knives on the knife rack soiled with food debris .
- Observed nonfood-contact equipment in poor repair. Hand towel dispenser at the handsink - cookline area.
- Observed old labels stuck to food containers after cleaning. Plastic container in the cream freezer /cooler at the cookline .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tofu 47 degrees, prepline cooler. Iced.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cream cheese in the cooler in the rear.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Gallon bottle of milk in the black reach in freezer /cooler in the rear.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken prepped chicken over the cooked cabbage in the cookline cooler. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Mopsink too soiled.
- Observed wall soiled with accumulated food debris. Seasoning rack area.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Class K in the hallway.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Poured cooked noodles in middle of gloved hand to taste, keep working with same glove. Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Sugar/bread crumb, dry storage rack. Repeat Violation.
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7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. Rear exit door not properly sealed at the bottom. Repeat Violation. Repeat Violation.
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4/20/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. Handsink at the warewashing area. Corrected On Site.
- Critical - No 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. This violation must be corrected by : 4/14/12.
- Observed attached equipment soiled with accumulated dust. Ceiling fan over the black reach in freezer /cooler. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Outside the rice cooker next to the fryers.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Storage shelf under rice cooker next to the fryer.
- Observed ceiling in disrepair above the prep table in the rear.
- Observed food debris accumulated on kitchen floor underneath the mop sunk/hot water heater area.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Operator washed his hands at the 3-compartment sink. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Operator handling food with watch on her hand.
- Critical - Observed operator washed is hands, did not dry then before putting on the clean gloves. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornstarch 78 degrees at the cookline. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fried tofu on a rack next to the fryers at 81 degrees.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Noodles 78 degrees on shelf under the prep table before the warewashing sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausages on a rack next to the fryers 76 degrees.
- Critical - Observed potentially hazardous food thawed at room temperature. Container of pork tripe on the prep table in the rear thawing out.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Foil pans on the rack in the rear not stored inverted .
- Observed soiled dry wiping cloth hanging throughout.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Rear exit door not properly sealed at the bottom. Repeat Violation. Repeat Violation.
- Critical - Prep surface not sanitized after contamination and prior to use. Operator used the cutting board to chop the raw chicken, washed it, did not sanitize it before placing it back on the prep table . Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Operator went outside the rear exit with gloves on hand returned to handle food without changing his gloves. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Salt/pepper container on the rack behind the white rice cooker. Corrected On Site. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Sesame container on the rack before the cookline. Corrected On Site. Repeat Violation.
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2/14/2012 | Routine - Food | Warning Issued |
- Critical - Buckets chlorine sanitizer not at proper minimum strength. 200ppm + bucket .
- Critical - Equipment food-contact surfaces and utensils not sanitized. Lids washed and not sanitized prior to use. [Conducted training]. Corrected On Site.
- Critical - No 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. Operator has only the training manual. Orignal proof of training must be provided at the next unannounced inspection.
- Critical - Observed 1 dead roach on premises over the light fixture in the dinning area.
- Observed attached equipment soiled with accumulated dust. Ceiling fan in the warewashing area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of the double door white reach in /frezeer at the cookline.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of the rice cooker.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of the soup pot.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Mop sink.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Outside the 3-compartment sink.
- Observed build-up of light grease on nonfood-contact surface. Hood filters.
- Observed ceiling soiled with accumulated dust, warewashing area around the ceiling fan.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside /outside the convection oven.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Inside the reach in cooler lid at the cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornstarch 90 degrees, cookline . [Iced].
- Critical - Observed uncovered food in holding unit/dry storage area. Raw breaded fish in the white reach in cooler left uncovered. Corrected On Site.
- Observed wall soiled with accumulated food debris. Walls in the dishwashing area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Seal the bottom of the rear exit door.
- Critical - Working containers of food removed from original container not identified by common name.
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10/3/2011 | Routine - Food | Inspection Completed - No Further Action |
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