- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Fans are very soiled, this is affecting the coldness of three units **Warning** the interior coil to the unit by the rear door still needs to be cleaned
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07/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. To at least two coils to two units on the cook line **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Crab Rangoon 61. Cabbage 46. In the glass door reach in cooler closest the rear door **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. The employee opened the water to the hand sink faucet rinsed one hands in about two seconds closed the faucet and proceeded to work in/at the cook line **Warning**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. The cook kept sweeping back the hair behind the ear and continued to handle food containers on the cook line **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu 59. Corn starch 59. Poultry 44 (thawed) in the prep reach in cooler on the cook line **Warning**
- 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. Chicken over/next to scallops and over ready to eat foods in the tall reach in freezer. The inspector provided the safe refrigeration storage form 5030-098 via email. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Refer to 03A violations 47 or higher **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Fans are very soiled, this is affecting the coldness of three units **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Bamboo 61. Chicken 122. Water chestnut 55 in the prep reach in cooler on the cook line. Bamboo 67. Bean sprouts 63 in the glass reach in cooler closest the door. **Warning**
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07/28/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On lids of dry foods in dry storage area.
- Basic - Employee beverage container stored directly above customer food in display reach in cooler near dishmachine.
- Basic - Grease accumulated under cooking equipment. Under stove and fryer in kitchen.
- Basic - Wall soiled with accumulated debris. Behind dishmachine.
- Basic - Working containers of food removed from original container not identified by common name. One large container of flour under dish area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cooked duck sitting on top of drainboard 66°f product was not in the process of preparation or cooling. Corrective action: operator. Was asked to store product under refrigeration of 41°f or lower.
- High Priority - Raw meat stored in make table in way in which it could have dripped into prepared cucumber. **Corrected On-Site**
- Intermediate - Cigarettes stored on top of ice machine. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front handsink in kitchen. **Corrected On-Site**
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4/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Flour, rice in dry storage.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dust on filters on ice machine.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling air conditioning vent. Missing in storage room.
- Basic - Employee lunch in reach-in cooler with food to be served to customers. Kitchen and front counter.
- Basic - Employee personal items stored in or above a food preparation area. Clothing in dry storage.
- Basic - Exterior door has a gap at the threshold that opens to the outside. In kitchen.
- Basic - Food stored on floor. Rice, soybean oil, salt in dry storage/ cook line area.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water at 116f.
- Basic - No handwashing sign provided at a hand sink used by food employees. In bar area next to ice bin.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Cut broccoli in reach in cooler.
- Basic - Old labels stuck to food containers after cleaning. By cook line.
- Basic - Outer openings not protected with self-closing doors. Left propped open during business hours. **Corrected On-Site**
- Basic - Paper towel used as liner for food container.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Thawing duck at room temp.
- Exit door locked. For reporting purposes only. **Corrected On-Site**
- High Priority - Container of medicine improperly stored. Vitamins, aspirin in dry storage.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Corrective action: advised.
- High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food heated as a sole ingredient not heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Cut carrots. Corrective action: advised. Employee washed hands and put on gloves afterwards. **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw chicken next to ready to eat papaya.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Snapper next to RTE.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. More than 200 ppm.
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Next to 3 compartment sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area next to ice bin.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. A splash guard is required at the front counter double sink to separate the drinking ice from the hand sink. A splash guard is required on the right side of the hand sink in the kitchen to protect the rice holder stored adjacent the sink **Warning**
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4/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Located in two units not identified **Warning**
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. A splash guard is required at the front counter double sink to separate the drinking ice from the hand sink. A splash guard is required on the right side of the hand sink in the kitchen to protect the rice holder stored adjacent the sink **Warning**
- Basic - Reuse of single-service articles.reuse of egg cartons in the kitchen **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 56 in the reach in cooler in/at by the Dish machine **Warning**
- High Priority - Medicine stored in refrigerator/cooler with food.the reach in cooler in/at by the ice machine **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noodles 55 left out in the prep area. Bean sprouts 45 left out in the prep area. Cornstarch 56, noodles angle hair 48 in the reach in cooler in/at by the Dish machine **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Poultry, beef over tofu etc in the reach in cooler in/at on the cook line **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at the prep sink **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For noodles, garlic n oil, cornstarch etc. provided state form **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 in the reach in cooler in/at by the ice machine **Warning**
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4/18/2013 | Routine - Food | Warning Issued |
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface. reusing news paper as a food contact surface
- Observed equipment in poor repair. handle is missing to the glass door reach in cooler
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. handle to the reach in cooler on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Noodles 56 f degrees in a bucket on the cookline (lots of ice added)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. noodles 47, imitation krab 48 moved to colder section of the reach in cooler on the cookline
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Poultry over fish in the reach in cooler Corrected On Site.
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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. at the hand sink in the kitchen
- Nonfood-contact equipment not designed and constructed in a durable manner. a splash guard is required on the left side of the hand sink to prevent contamination of the prep sink in the kitchen
- Critical - Observed cloth used as a food-contact surface. used under the large white cutting board Corrected On Site.
- Critical - Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee on the cookline coughed into hands touched prep table then proceeded to wash her gloved hands at the prep sink.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Two cookline employees washed their hands at the prep sink which is adjacent to the hand sink in the kitchen Corrected On Site.
- Critical - Observed food stored on floor. soya oil box at the cookline
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. large white cutting board on the prep line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Noodles 61, 47 f degrees left on the cookline. establishment failing to add and maintain ice when setting up on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. corn starch 50, shrimp 45 f degrees in the prep reach in cooler on the cookline
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 201 ppm chlorine bucket cookline Corrected On Site.
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5/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Unaware of big five and unable to calibrate a thermometer.. Provided HR form 5030 160
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. one thermometer off by 8 f degrees. Corrected On Site.
- Critical - No current boiler certification provided/available. Uncertain if water heater wall mointed on exterior is a boiler or not. no identifying marks for capacity noted on the cover. For reporting purposes only.
- 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. Photo copies are in use.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards by the dish machine are severely ssoiled.
- 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. in msg container in dry storage
- 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. in the bulk rice container in dry storage
- Critical - Observed obstructed exits, stairs, hallways or egress. A vacuum and beer boxes placed in front of other end of dining room door. For reporting purposes only.
- Critical - Observed obstructed exits, stairs, hallways or egress. baby chairs placed in front of the exit in the dining room. For reporting purposes only.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. noodles 65. 73. 76 f degrees held in plastic containers by the stove. corrective action taken added ice to each bucket. rechecked temp 43, 43, 41 Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. large piece of beef in pot of standing water on prep table in kitchen. corrective action moved to a reach in cooler.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. egg carton sleeve being used to drrain noodles Corrected On Site.
- Critical - Observed the use of an unclean thermometer.x2 in the kitchen
- Critical - Observed toxic item stored in food preparation area. Soap dispenser located directly above the prep sink in the kitchen
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. batter mix made earlier today was at 71 f degrees. Provided HR form 5022 090
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. dumplings thawed not dated held more than 24 hrs in small reach in cooler on the cookline
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Batter mix made earlier today not properly cooled, discarded.
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11/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. Both bathrooms.
- Critical - Observed employee improperly washing hands. Employee washed hands with gloves on.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet.
- Observed nonfood-grade containers used for food storage.Cut vegetables in grocery bags in reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bean sprouts at 60 degrees farenheit in ice bath. Corrected On Site.
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4/18/2011 | 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. cook noodles in ric not date marked ,
- Critical. Working containers of food removed from original container not identified by common name. spices
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sprouts @ 83 degrees; Corrected On Site. noodles reconstituded
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. noodles @ 77degrees; cook @ 9 am
- Critical. Observed food being cooled by nonapproved method. noodles in deep pan & covered
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. noodles in ric @ 9-10 am now @ 77degrees; Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. in ri freezer opened; pkgs
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. ric @ carrotts
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cook with gloves touuching face, cooking not chg glove or wash hands between
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. child drink over veggie ric
- Observed insect control device installed over food preparation area.
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7/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef in water @ 55 degrees; Corrected On Site.
- Critical. Observed potentially hazardous food thawed in an improper manner. beef in water on counter Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. raw egg over cook chicken; in ric @ back
- Critical. Observed raw animal food stored over cooked food. rw beef over rte krab ric @ back
- Critical. Observed raw animal food stored over cooked food. raw scallops over lettuce in ric
- Critical. Observed uncovered food in holding unit/dry storage area. spices @ fRont counter not covered
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. white pwder with scoop handle insides
- 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. dishwasher going from dirty to clean not wash between
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Observed handwash sink used for purposes other than handwashing. draine beef into hws
- Observed attached equipment soiled with accumulated grease. hood filters
- Critical. Observed container of medicine improperly stored. over food @ make station;
- No copy of latest inspection report.
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2/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over cooked food. eggs over krab & veggie ric
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. @ 3 comp sink
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee improperly washing hands. @ kitchen
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed nonfood-grade containers used for food storage.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 20 ppm or so
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed handwash sink used for purposes other than handwashing.
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9/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/23/2009 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 10/16/2008 | Routine - Food | Administrative complaint recommended |
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