EGG ROLL #1, 4540 S EMERSON AVE, Beech Grove, IN - Restaurant inspection findings and violations

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Business Info

Name: EGG ROLL #1
Type: Restaurant
Address: 4540 S EMERSON AVE, Beech Grove, IN 46203
County: Marion
License #: 203320
Smoking: Smoke Free
Total inspections: 20
Last inspection: 05/15/2014
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Inspection findings

Inspection Date

Type
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. leak inside walk in freezer under compressor. repair. do not store food beneath leak.NOT CORRECTED ON RECHECK DATE 5/2/142. door gaket need replace on bottom.3. large can under shelf supporting broken shelf. repair or replace.4. large can supporting broken shelf. repair or replace.
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. leak inside walk in freezer under compressor. repair. do not store food beneath leak.NOT CORRECTED ON RECHECK DATE 5/2/142. door gaket need replace on bottom.3. large can under shelf supporting broken shelf. repair or replace.4. large can supporting broken shelf. repair or replace.
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. leak inside walk in freezer under compressor. repair. do not store food beneath leak.NOT CORRECTED ON RECHECK DATE 5/2/142. door gaket need replace on bottom.3. large can under shelf supporting broken shelf. repair or replace.4. large can supporting broken shelf. repair or replace.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. leak inside walk in freezer under compressor. repair. do not store food beneath leak.NOT CORRECTED ON RECHECK DATE 5/2/142. door gaket need replace on bottom.3. large can under shelf supporting broken shelf. repair or replace.4. large can supporting broken shelf. repair or replace.
    Location: Dry storage
    Equipment: Metal shelving
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. multiple containers of food not covered and unprotected. (REPEAT VIOLATION 5/2/14)2. uncovered meat, egg rolls and crab rangoon
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. multiple containers of food not covered and unprotected. (REPEAT VIOLATION 5/2/14)2. uncovered meat, egg rolls and crab rangoon
    Location: Walk-in freezer
 05/15/2014Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: egg rolls on cart with out heat source plugged in. egg rolls discarded.cooked shrimp in steam table is over filled and lid will not fit causing improper tempreature. reheated to 165 dgrees F.REPEAT VIOLATION 5/2/14EGG ROLLS STORED ON CART WITHOUT HEAT SOURCE PLUGGED IN. FOODS ON STEAM TABLE OVERFILLED AND PANS PLACED ON TOP OF FOODS IN STEAM TABLE WITHOUT ANY HEAT SOURCE TO MAINTAIN 135 DEGREES F TEMPERATURE. REHEAT ALL FOODS THAT ARE NOT HELD ABOVE 135 DEGREES F TO 165 DEGREES F. THEN HOLD AT 135 DEGREES F OR PLACE IN REFRIGERATION OF 41 DEGREES F OR BELOW.
    Location: Cook line
    Equipment: -
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: egg rolls on cart with out heat source plugged in. egg rolls discarded.cooked shrimp in steam table is over filled and lid will not fit causing improper tempreature. reheated to 165 dgrees F.REPEAT VIOLATION 5/2/14EGG ROLLS STORED ON CART WITHOUT HEAT SOURCE PLUGGED IN. FOODS ON STEAM TABLE OVERFILLED AND PANS PLACED ON TOP OF FOODS IN STEAM TABLE WITHOUT ANY HEAT SOURCE TO MAINTAIN 135 DEGREES F TEMPERATURE. REHEAT ALL FOODS THAT ARE NOT HELD ABOVE 135 DEGREES F TO 165 DEGREES F. THEN HOLD AT 135 DEGREES F OR PLACE IN REFRIGERATION OF 41 DEGREES F OR BELOW.
    Location: Cook line
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: egg rolls on cart with out heat source plugged in. egg rolls discarded.cooked shrimp in steam table is over filled and lid will not fit causing improper tempreature. reheated to 165 dgrees F.REPEAT VIOLATION 5/2/14EGG ROLLS STORED ON CART WITHOUT HEAT SOURCE PLUGGED IN. FOODS ON STEAM TABLE OVERFILLED AND PANS PLACED ON TOP OF FOODS IN STEAM TABLE WITHOUT ANY HEAT SOURCE TO MAINTAIN 135 DEGREES F TEMPERATURE. REHEAT ALL FOODS THAT ARE NOT HELD ABOVE 135 DEGREES F TO 165 DEGREES F. THEN HOLD AT 135 DEGREES F OR PLACE IN REFRIGERATION OF 41 DEGREES F OR BELOW.
    Location: Kitchen
    Equipment: -
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: egg rolls on cart with out heat source plugged in. egg rolls discarded.cooked shrimp in steam table is over filled and lid will not fit causing improper tempreature. reheated to 165 dgrees F.REPEAT VIOLATION 5/2/14EGG ROLLS STORED ON CART WITHOUT HEAT SOURCE PLUGGED IN. FOODS ON STEAM TABLE OVERFILLED AND PANS PLACED ON TOP OF FOODS IN STEAM TABLE WITHOUT ANY HEAT SOURCE TO MAINTAIN 135 DEGREES F TEMPERATURE. REHEAT ALL FOODS THAT ARE NOT HELD ABOVE 135 DEGREES F TO 165 DEGREES F. THEN HOLD AT 135 DEGREES F OR PLACE IN REFRIGERATION OF 41 DEGREES F OR BELOW.
    Location: Kitchen
    Equipment: Steam table
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. soaking sprouts in bucket on prep table. store under refrigeration.2. raw shell eggs storing at room tempreature. multiple flat egg cartons aproximately 48 eggs were discarded.3. owner wqas preparing raw chicken, three boxes were sitting on the floor at 45 degrees F. prep one box at a time. owner returned to cooler.REPEAT VIOLATION 5/2/141. EGGS TRAYS STORED ON COOKS LINE AT ROOM TEMPERATURE. COOK IMMEDIATELY REMOVED AND PLACED IN WALK IN COOLER WHEN INSPECTOR ENTERED KITCHEN. 2. MULTIPLE CONTAINERS (SEE COMMENTS) OF RAW BEEF AND CHICKEN STORED AT ROOM TEMPERATURE DURING PREP. TOO MUCH FOOD BEING STORED ON PREP TABLES DURING PREP AND PROPER TEMPERATURE IS NOT BEING MAINTAINED. ALL FOODS RETURNED TO COOLER.
    Location: Kitchen
    Equipment: Prep table
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. soaking sprouts in bucket on prep table. store under refrigeration.2. raw shell eggs storing at room tempreature. multiple flat egg cartons aproximately 48 eggs were discarded.3. owner wqas preparing raw chicken, three boxes were sitting on the floor at 45 degrees F. prep one box at a time. owner returned to cooler.REPEAT VIOLATION 5/2/141. EGGS TRAYS STORED ON COOKS LINE AT ROOM TEMPERATURE. COOK IMMEDIATELY REMOVED AND PLACED IN WALK IN COOLER WHEN INSPECTOR ENTERED KITCHEN. 2. MULTIPLE CONTAINERS (SEE COMMENTS) OF RAW BEEF AND CHICKEN STORED AT ROOM TEMPERATURE DURING PREP. TOO MUCH FOOD BEING STORED ON PREP TABLES DURING PREP AND PROPER TEMPERATURE IS NOT BEING MAINTAINED. ALL FOODS RETURNED TO COOLER.
    Location: Cook line
    Equipment: -
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. soaking sprouts in bucket on prep table. store under refrigeration.2. raw shell eggs storing at room tempreature. multiple flat egg cartons aproximately 48 eggs were discarded.3. owner wqas preparing raw chicken, three boxes were sitting on the floor at 45 degrees F. prep one box at a time. owner returned to cooler.REPEAT VIOLATION 5/2/141. EGGS TRAYS STORED ON COOKS LINE AT ROOM TEMPERATURE. COOK IMMEDIATELY REMOVED AND PLACED IN WALK IN COOLER WHEN INSPECTOR ENTERED KITCHEN. 2. MULTIPLE CONTAINERS (SEE COMMENTS) OF RAW BEEF AND CHICKEN STORED AT ROOM TEMPERATURE DURING PREP. TOO MUCH FOOD BEING STORED ON PREP TABLES DURING PREP AND PROPER TEMPERATURE IS NOT BEING MAINTAINED. ALL FOODS RETURNED TO COOLER.
    Location: Kitchen (back)
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. soaking sprouts in bucket on prep table. store under refrigeration.2. raw shell eggs storing at room tempreature. multiple flat egg cartons aproximately 48 eggs were discarded.3. owner wqas preparing raw chicken, three boxes were sitting on the floor at 45 degrees F. prep one box at a time. owner returned to cooler.REPEAT VIOLATION 5/2/141. EGGS TRAYS STORED ON COOKS LINE AT ROOM TEMPERATURE. COOK IMMEDIATELY REMOVED AND PLACED IN WALK IN COOLER WHEN INSPECTOR ENTERED KITCHEN. 2. MULTIPLE CONTAINERS (SEE COMMENTS) OF RAW BEEF AND CHICKEN STORED AT ROOM TEMPERATURE DURING PREP. TOO MUCH FOOD BEING STORED ON PREP TABLES DURING PREP AND PROPER TEMPERATURE IS NOT BEING MAINTAINED. ALL FOODS RETURNED TO COOLER.
    Location: Kitchen
    Equipment: -
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. soaking sprouts in bucket on prep table. store under refrigeration.2. raw shell eggs storing at room tempreature. multiple flat egg cartons aproximately 48 eggs were discarded.3. owner wqas preparing raw chicken, three boxes were sitting on the floor at 45 degrees F. prep one box at a time. owner returned to cooler.REPEAT VIOLATION 5/2/141. EGGS TRAYS STORED ON COOKS LINE AT ROOM TEMPERATURE. COOK IMMEDIATELY REMOVED AND PLACED IN WALK IN COOLER WHEN INSPECTOR ENTERED KITCHEN. 2. MULTIPLE CONTAINERS (SEE COMMENTS) OF RAW BEEF AND CHICKEN STORED AT ROOM TEMPERATURE DURING PREP. TOO MUCH FOOD BEING STORED ON PREP TABLES DURING PREP AND PROPER TEMPERATURE IS NOT BEING MAINTAINED. ALL FOODS RETURNED TO COOLER.
    Location: Kitchen (back)
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. drinks above cold top.2. drinks on prep tableREPEAT VIOLATION5/2/14OBSERVED TWO DRINKS WITHOUT LIDS OR STRAWS. ONE DRINK IS LOCATED ON THE BOTTOM SHELF NEXT TO THE FRONT HAND SINK UNDER WHERE THE BOWLS ARE STORED. THE SECOND DRINK WITHOUT A LID OR STRAW IS STORED ON THE BACK PREP TABLE NEXT TO WHERE THE EMPLOYEE IS PREPARING/SLICING RAW BEEF.
    Location: Kitchen
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. drinks above cold top.2. drinks on prep tableREPEAT VIOLATION5/2/14OBSERVED TWO DRINKS WITHOUT LIDS OR STRAWS. ONE DRINK IS LOCATED ON THE BOTTOM SHELF NEXT TO THE FRONT HAND SINK UNDER WHERE THE BOWLS ARE STORED. THE SECOND DRINK WITHOUT A LID OR STRAW IS STORED ON THE BACK PREP TABLE NEXT TO WHERE THE EMPLOYEE IS PREPARING/SLICING RAW BEEF.
    Location: Kitchen (back)
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. drinks above cold top.2. drinks on prep tableREPEAT VIOLATION5/2/14OBSERVED TWO DRINKS WITHOUT LIDS OR STRAWS. ONE DRINK IS LOCATED ON THE BOTTOM SHELF NEXT TO THE FRONT HAND SINK UNDER WHERE THE BOWLS ARE STORED. THE SECOND DRINK WITHOUT A LID OR STRAW IS STORED ON THE BACK PREP TABLE NEXT TO WHERE THE EMPLOYEE IS PREPARING/SLICING RAW BEEF.
    Location: Kitchen
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. drinks above cold top.2. drinks on prep tableREPEAT VIOLATION5/2/14OBSERVED TWO DRINKS WITHOUT LIDS OR STRAWS. ONE DRINK IS LOCATED ON THE BOTTOM SHELF NEXT TO THE FRONT HAND SINK UNDER WHERE THE BOWLS ARE STORED. THE SECOND DRINK WITHOUT A LID OR STRAW IS STORED ON THE BACK PREP TABLE NEXT TO WHERE THE EMPLOYEE IS PREPARING/SLICING RAW BEEF.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. leak inside walk in freezer under compressor. repair. do not store food beneath leak.NOT CORRECTED ON RECHECK DATE 5/2/142. door gaket need replace on bottom.3. large can under shelf supporting broken shelf. repair or replace.4. large can supporting broken shelf. repair or replace.
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. leak inside walk in freezer under compressor. repair. do not store food beneath leak.NOT CORRECTED ON RECHECK DATE 5/2/142. door gaket need replace on bottom.3. large can under shelf supporting broken shelf. repair or replace.4. large can supporting broken shelf. repair or replace.
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. leak inside walk in freezer under compressor. repair. do not store food beneath leak.NOT CORRECTED ON RECHECK DATE 5/2/142. door gaket need replace on bottom.3. large can under shelf supporting broken shelf. repair or replace.4. large can supporting broken shelf. repair or replace.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. leak inside walk in freezer under compressor. repair. do not store food beneath leak.NOT CORRECTED ON RECHECK DATE 5/2/142. door gaket need replace on bottom.3. large can under shelf supporting broken shelf. repair or replace.4. large can supporting broken shelf. repair or replace.
    Location: Dry storage
    Equipment: Metal shelving
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. seal along trim and wall next to soda machine at entrance to front counter.2. remove sealant clean and replace, behind 3 bay sink
    Location: Service counter
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. seal along trim and wall next to soda machine at entrance to front counter.2. remove sealant clean and replace, behind 3 bay sink
    Location: Kitchen
    Equipment: 3-bay
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. food stored on floor in boxes in containers.2. raw chicken boxes and container of sprouts on floor. (REPEAT VIOLATION 5/2/14)3. box of corn starch and bag of flour on floor.
    Location: Walk-in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. food stored on floor in boxes in containers.2. raw chicken boxes and container of sprouts on floor. (REPEAT VIOLATION 5/2/14)3. box of corn starch and bag of flour on floor.
    Location: Walk-in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. food stored on floor in boxes in containers.2. raw chicken boxes and container of sprouts on floor. (REPEAT VIOLATION 5/2/14)3. box of corn starch and bag of flour on floor.
    Location: Kitchen (back)
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. food stored on floor in boxes in containers.2. raw chicken boxes and container of sprouts on floor. (REPEAT VIOLATION 5/2/14)3. box of corn starch and bag of flour on floor.
    Location: Kitchen
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. multiple containers of food not covered and unprotected. (REPEAT VIOLATION 5/2/14)2. uncovered meat, egg rolls and crab rangoon
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. multiple containers of food not covered and unprotected. (REPEAT VIOLATION 5/2/14)2. uncovered meat, egg rolls and crab rangoon
    Location: Walk-in freezer
 05/02/2014Recheck
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. dead cockroaches in kitchen on wall and by back hand sink.2. mice droppings in dry storage area on floor.contact pest control for service immediately
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. dead cockroaches in kitchen on wall and by back hand sink.2. mice droppings in dry storage area on floor.contact pest control for service immediately
    Location: Kitchen (back)
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. dead cockroaches in kitchen on wall and by back hand sink.2. mice droppings in dry storage area on floor.contact pest control for service immediately
    Location: Dry storage
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: can of raid for pest can not be used in food establishments. contact pest control for service with a product safe foor kitchens.
    Location: Kitchen
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. drinks above cold top.2. drinks on prep tableREPEAT VIOLATION
    Location: Kitchen
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. drinks above cold top.2. drinks on prep tableREPEAT VIOLATION
    Location: Kitchen (back)
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. re-using rice noodle bags for raw meat.2. using thank you bags for food storage REPEAT VIOLATIONprovide food bags for food storage.3. broken plastic scoop in wonton. discarded4. rice paper container lid is broken. replace5. spoon with thread and piece of wood attached stored in sauce. discontinue use.6. can with plastic lid with holes cut into containing seasame seeds. replace with food grade equipment.7. bus tub with large hole in side. discontinue using for food storage.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. re-using rice noodle bags for raw meat.2. using thank you bags for food storage REPEAT VIOLATIONprovide food bags for food storage.3. broken plastic scoop in wonton. discarded4. rice paper container lid is broken. replace5. spoon with thread and piece of wood attached stored in sauce. discontinue use.6. can with plastic lid with holes cut into containing seasame seeds. replace with food grade equipment.7. bus tub with large hole in side. discontinue using for food storage.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. re-using rice noodle bags for raw meat.2. using thank you bags for food storage REPEAT VIOLATIONprovide food bags for food storage.3. broken plastic scoop in wonton. discarded4. rice paper container lid is broken. replace5. spoon with thread and piece of wood attached stored in sauce. discontinue use.6. can with plastic lid with holes cut into containing seasame seeds. replace with food grade equipment.7. bus tub with large hole in side. discontinue using for food storage.
    Location: Kitchen
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. re-using rice noodle bags for raw meat.2. using thank you bags for food storage REPEAT VIOLATIONprovide food bags for food storage.3. broken plastic scoop in wonton. discarded4. rice paper container lid is broken. replace5. spoon with thread and piece of wood attached stored in sauce. discontinue use.6. can with plastic lid with holes cut into containing seasame seeds. replace with food grade equipment.7. bus tub with large hole in side. discontinue using for food storage.
    Location: Kitchen
  • Unapproved food contact materials (corrected on site)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. re-using rice noodle bags for raw meat.2. using thank you bags for food storage REPEAT VIOLATIONprovide food bags for food storage.3. broken plastic scoop in wonton. discarded4. rice paper container lid is broken. replace5. spoon with thread and piece of wood attached stored in sauce. discontinue use.6. can with plastic lid with holes cut into containing seasame seeds. replace with food grade equipment.7. bus tub with large hole in side. discontinue using for food storage.
    Location: Kitchen
    Equipment: Cold top
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. re-using rice noodle bags for raw meat.2. using thank you bags for food storage REPEAT VIOLATIONprovide food bags for food storage.3. broken plastic scoop in wonton. discarded4. rice paper container lid is broken. replace5. spoon with thread and piece of wood attached stored in sauce. discontinue use.6. can with plastic lid with holes cut into containing seasame seeds. replace with food grade equipment.7. bus tub with large hole in side. discontinue using for food storage.
    Location: Cook line
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. re-using rice noodle bags for raw meat.2. using thank you bags for food storage REPEAT VIOLATIONprovide food bags for food storage.3. broken plastic scoop in wonton. discarded4. rice paper container lid is broken. replace5. spoon with thread and piece of wood attached stored in sauce. discontinue use.6. can with plastic lid with holes cut into containing seasame seeds. replace with food grade equipment.7. bus tub with large hole in side. discontinue using for food storage.
    Location: Walk-in cooler
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. raw chicken and beef stored over vegetable
    Location: Walk-in cooler
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: no inplace sanitzer during food preparing and handlingREPEAT VIOLATION
    Location: Kitchen
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. petroleum jelly and advil on shelf over pass through window and hot foods. removed.2. cigarettes, band aids and equipment lubricantstored above rice cookers.3. employee jacket stored on food boxes. store away fromm food and equipment.
    Location: Kitchen
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. petroleum jelly and advil on shelf over pass through window and hot foods. removed.2. cigarettes, band aids and equipment lubricantstored above rice cookers.3. employee jacket stored on food boxes. store away fromm food and equipment.
    Location: Kitchen (back)
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. petroleum jelly and advil on shelf over pass through window and hot foods. removed.2. cigarettes, band aids and equipment lubricantstored above rice cookers.3. employee jacket stored on food boxes. store away fromm food and equipment.
    Location: Dry storage
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: remove dead insects from cooking area.
    Location: Kitchen (back)
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: trash cans in stalls are overflowing
    Location: Womens restroom
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: hood filter soiled over woks
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. floor in dish room under clean equipment shelf, dish machine and the three bay sink is heavily soiled with food debris.2. clean the floor in dry storage area due to mice droppings. 3. clean all floors regulary throughout.4. ceiling vents in cook line were heavily dusty. clean
    Location: Dish machine area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. floor in dish room under clean equipment shelf, dish machine and the three bay sink is heavily soiled with food debris.2. clean the floor in dry storage area due to mice droppings. 3. clean all floors regulary throughout.4. ceiling vents in cook line were heavily dusty. clean
    Location: Dry storage
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. floor in dish room under clean equipment shelf, dish machine and the three bay sink is heavily soiled with food debris.2. clean the floor in dry storage area due to mice droppings. 3. clean all floors regulary throughout.4. ceiling vents in cook line were heavily dusty. clean
    Location: -
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. floor in dish room under clean equipment shelf, dish machine and the three bay sink is heavily soiled with food debris.2. clean the floor in dry storage area due to mice droppings. 3. clean all floors regulary throughout.4. ceiling vents in cook line were heavily dusty. clean
    Location: Cook line
  • Hand sink temperature (corrected)
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: provide hot water to all restroom handsinks.
    Location: Emp restroom
  • Hand sink temperature (corrected)
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: provide hot water to all restroom handsinks.
    Location: Mens restroom
  • Hand sink temperature (corrected)
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: provide hot water to all restroom handsinks.
    Location: Womens restroom
  • Thawing (corrected on site)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. multiple tubs of frozen chicken and beef stored covered on lower shelves of prep table thawing at room tempreature. store under refrigeration.
    Location: Kitchen (back)
    Equipment: Prep table
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. leak inside walk in freezer under compressor. repair. do not store food beneath leak.2. door gaket need replace on bottom.3. large can under shelf supporting broken shelf. repair or replace.4. large can supporting broken shelf. repair or replace.
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. leak inside walk in freezer under compressor. repair. do not store food beneath leak.2. door gaket need replace on bottom.3. large can under shelf supporting broken shelf. repair or replace.4. large can supporting broken shelf. repair or replace.
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. leak inside walk in freezer under compressor. repair. do not store food beneath leak.2. door gaket need replace on bottom.3. large can under shelf supporting broken shelf. repair or replace.4. large can supporting broken shelf. repair or replace.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. leak inside walk in freezer under compressor. repair. do not store food beneath leak.2. door gaket need replace on bottom.3. large can under shelf supporting broken shelf. repair or replace.4. large can supporting broken shelf. repair or replace.
    Location: Dry storage
    Equipment: Metal shelving
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. seal along trim and wall next to soda machine at entrance to front counter.2. remove sealant clean and replace, behind 3 bay sink
    Location: Service counter
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. seal along trim and wall next to soda machine at entrance to front counter.2. remove sealant clean and replace, behind 3 bay sink
    Location: Kitchen
    Equipment: 3-bay
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. food stored on floor in boxes in containers.2. raw chicken boxes and container of sprouts on floor.3. box of corn starch and bag of flour on floor.
    Location: Walk-in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. food stored on floor in boxes in containers.2. raw chicken boxes and container of sprouts on floor.3. box of corn starch and bag of flour on floor.
    Location: Walk-in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. food stored on floor in boxes in containers.2. raw chicken boxes and container of sprouts on floor.3. box of corn starch and bag of flour on floor.
    Location: Kitchen (back)
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. multiple containers of food not covered and unprotected.2. uncovered meat, egg rolls and crab rangoon
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. multiple containers of food not covered and unprotected.2. uncovered meat, egg rolls and crab rangoon
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. shelf over cold top is heavily dusty. next to pass through window.2. wok cart used for cooking, sauces and spices is heavily soiled. clean daily.3. multiple food containers in walk in freezer heavily soiled. clean.4. walk in cooler ceiling is soiled. clean5. door on inside of walk in cooler is soiled. clean6. fan gaurds are soiled. clean7. metal shelving is soiled. clean8. microwave is soiled. clean9. stainless shelf above front steam table is soild beneath. clean8. exterior of bulk food containers are soiled. clean9. shelf under bulk food containers( flour, salt, MSG) are soiled with food debris.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. shelf over cold top is heavily dusty. next to pass through window.2. wok cart used for cooking, sauces and spices is heavily soiled. clean daily.3. multiple food containers in walk in freezer heavily soiled. clean.4. walk in cooler ceiling is soiled. clean5. door on inside of walk in cooler is soiled. clean6. fan gaurds are soiled. clean7. metal shelving is soiled. clean8. microwave is soiled. clean9. stainless shelf above front steam table is soild beneath. clean8. exterior of bulk food containers are soiled. clean9. shelf under bulk food containers( flour, salt, MSG) are soiled with food debris.
    Location: Cook line
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. shelf over cold top is heavily dusty. next to pass through window.2. wok cart used for cooking, sauces and spices is heavily soiled. clean daily.3. multiple food containers in walk in freezer heavily soiled. clean.4. walk in cooler ceiling is soiled. clean5. door on inside of walk in cooler is soiled. clean6. fan gaurds are soiled. clean7. metal shelving is soiled. clean8. microwave is soiled. clean9. stainless shelf above front steam table is soild beneath. clean8. exterior of bulk food containers are soiled. clean9. shelf under bulk food containers( flour, salt, MSG) are soiled with food debris.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. shelf over cold top is heavily dusty. next to pass through window.2. wok cart used for cooking, sauces and spices is heavily soiled. clean daily.3. multiple food containers in walk in freezer heavily soiled. clean.4. walk in cooler ceiling is soiled. clean5. door on inside of walk in cooler is soiled. clean6. fan gaurds are soiled. clean7. metal shelving is soiled. clean8. microwave is soiled. clean9. stainless shelf above front steam table is soild beneath. clean8. exterior of bulk food containers are soiled. clean9. shelf under bulk food containers( flour, salt, MSG) are soiled with food debris.
    Location: Walk-in cooler
    Equipment: -
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. shelf over cold top is heavily dusty. next to pass through window.2. wok cart used for cooking, sauces and spices is heavily soiled. clean daily.3. multiple food containers in walk in freezer heavily soiled. clean.4. walk in cooler ceiling is soiled. clean5. door on inside of walk in cooler is soiled. clean6. fan gaurds are soiled. clean7. metal shelving is soiled. clean8. microwave is soiled. clean9. stainless shelf above front steam table is soild beneath. clean8. exterior of bulk food containers are soiled. clean9. shelf under bulk food containers( flour, salt, MSG) are soiled with food debris.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. shelf over cold top is heavily dusty. next to pass through window.2. wok cart used for cooking, sauces and spices is heavily soiled. clean daily.3. multiple food containers in walk in freezer heavily soiled. clean.4. walk in cooler ceiling is soiled. clean5. door on inside of walk in cooler is soiled. clean6. fan gaurds are soiled. clean7. metal shelving is soiled. clean8. microwave is soiled. clean9. stainless shelf above front steam table is soild beneath. clean8. exterior of bulk food containers are soiled. clean9. shelf under bulk food containers( flour, salt, MSG) are soiled with food debris.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. shelf over cold top is heavily dusty. next to pass through window.2. wok cart used for cooking, sauces and spices is heavily soiled. clean daily.3. multiple food containers in walk in freezer heavily soiled. clean.4. walk in cooler ceiling is soiled. clean5. door on inside of walk in cooler is soiled. clean6. fan gaurds are soiled. clean7. metal shelving is soiled. clean8. microwave is soiled. clean9. stainless shelf above front steam table is soild beneath. clean8. exterior of bulk food containers are soiled. clean9. shelf under bulk food containers( flour, salt, MSG) are soiled with food debris.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. shelf over cold top is heavily dusty. next to pass through window.2. wok cart used for cooking, sauces and spices is heavily soiled. clean daily.3. multiple food containers in walk in freezer heavily soiled. clean.4. walk in cooler ceiling is soiled. clean5. door on inside of walk in cooler is soiled. clean6. fan gaurds are soiled. clean7. metal shelving is soiled. clean8. microwave is soiled. clean9. stainless shelf above front steam table is soild beneath. clean8. exterior of bulk food containers are soiled. clean9. shelf under bulk food containers( flour, salt, MSG) are soiled with food debris.
    Location: Dry storage
    Equipment: Bulk food containers
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. shelf over cold top is heavily dusty. next to pass through window.2. wok cart used for cooking, sauces and spices is heavily soiled. clean daily.3. multiple food containers in walk in freezer heavily soiled. clean.4. walk in cooler ceiling is soiled. clean5. door on inside of walk in cooler is soiled. clean6. fan gaurds are soiled. clean7. metal shelving is soiled. clean8. microwave is soiled. clean9. stainless shelf above front steam table is soild beneath. clean8. exterior of bulk food containers are soiled. clean9. shelf under bulk food containers( flour, salt, MSG) are soiled with food debris.
    Location: Dry storage
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. shelf over cold top is heavily dusty. next to pass through window.2. wok cart used for cooking, sauces and spices is heavily soiled. clean daily.3. multiple food containers in walk in freezer heavily soiled. clean.4. walk in cooler ceiling is soiled. clean5. door on inside of walk in cooler is soiled. clean6. fan gaurds are soiled. clean7. metal shelving is soiled. clean8. microwave is soiled. clean9. stainless shelf above front steam table is soild beneath. clean8. exterior of bulk food containers are soiled. clean9. shelf under bulk food containers( flour, salt, MSG) are soiled with food debris.
    Location: Service counter
    Equipment: Microwave oven
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. shelf over cold top is heavily dusty. next to pass through window.2. wok cart used for cooking, sauces and spices is heavily soiled. clean daily.3. multiple food containers in walk in freezer heavily soiled. clean.4. walk in cooler ceiling is soiled. clean5. door on inside of walk in cooler is soiled. clean6. fan gaurds are soiled. clean7. metal shelving is soiled. clean8. microwave is soiled. clean9. stainless shelf above front steam table is soild beneath. clean8. exterior of bulk food containers are soiled. clean9. shelf under bulk food containers( flour, salt, MSG) are soiled with food debris.
    Location: Service counter
    Equipment: Metal shelving
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. ice scoop handle in ice machine.2. large bowl being used for ice scoop.3. scoop handle touching wonton.
    Location: Kitchen
    Equipment: Ice machine
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. ice scoop handle in ice machine.2. large bowl being used for ice scoop.3. scoop handle touching wonton.
    Location: Kitchen (back)
    Equipment: Ice machine
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. ice scoop handle in ice machine.2. large bowl being used for ice scoop.3. scoop handle touching wonton.
    Location: Kitchen
 04/24/2014Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: egg rolls on cart with out heat source plugged in. egg rolls discarded.cooked shrimp in steam table is over filled and lid will not fit causing improper tempreature. reheated to 165 dgrees F.
    Location: Cook line
    Equipment: -
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: egg rolls on cart with out heat source plugged in. egg rolls discarded.cooked shrimp in steam table is over filled and lid will not fit causing improper tempreature. reheated to 165 dgrees F.
    Location: Cook line
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. soaking sprouts in bucket on prep table. store under refrigeration.2. raw shell eggs storing at room tempreature. multiple flat egg cartons aproximately 48 eggs were discarded.3. owner wqas preparing raw chicken, three boxes were sitting on the floor at 45 degrees F. prep one box at a time. owner returned to cooler.
    Location: Kitchen
    Equipment: Prep table
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. soaking sprouts in bucket on prep table. store under refrigeration.2. raw shell eggs storing at room tempreature. multiple flat egg cartons aproximately 48 eggs were discarded.3. owner wqas preparing raw chicken, three boxes were sitting on the floor at 45 degrees F. prep one box at a time. owner returned to cooler.
    Location: Cook line
    Equipment: -
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. soaking sprouts in bucket on prep table. store under refrigeration.2. raw shell eggs storing at room tempreature. multiple flat egg cartons aproximately 48 eggs were discarded.3. owner wqas preparing raw chicken, three boxes were sitting on the floor at 45 degrees F. prep one box at a time. owner returned to cooler.
    Location: Kitchen (back)
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. dead cockroaches in kitchen on wall and by back hand sink.2. mice droppings in dry storage area on floor.contact pest control for service immediately
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. dead cockroaches in kitchen on wall and by back hand sink.2. mice droppings in dry storage area on floor.contact pest control for service immediately
    Location: Kitchen (back)
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. dead cockroaches in kitchen on wall and by back hand sink.2. mice droppings in dry storage area on floor.contact pest control for service immediately
    Location: Dry storage
  • Restricted use pesticides
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: can of raid for pest can not be used in food establishments. contact pest control for service with a product safe foor kitchens.
    Location: Kitchen
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. drinks above cold top.2. drinks on prep tableREPEAT VIOLATION
    Location: Kitchen
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. drinks above cold top.2. drinks on prep tableREPEAT VIOLATION
    Location: Kitchen (back)
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. re-using rice noodle bags for raw meat.2. using thank you bags for food storage REPEAT VIOLATIONprovide food bags for food storage.3. broken plastic scoop in wonton. discarded4. rice paper container lid is broken. replace5. spoon with thread and piece of wood attached stored in sauce. discontinue use.6. can with plastic lid with holes cut into containing seasame seeds. replace with food grade equipment.7. bus tub with large hole in side. discontinue using for food storage.
    Location: Kitchen
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. re-using rice noodle bags for raw meat.2. using thank you bags for food storage REPEAT VIOLATIONprovide food bags for food storage.3. broken plastic scoop in wonton. discarded4. rice paper container lid is broken. replace5. spoon with thread and piece of wood attached stored in sauce. discontinue use.6. can with plastic lid with holes cut into containing seasame seeds. replace with food grade equipment.7. bus tub with large hole in side. discontinue using for food storage.
    Location: Kitchen
  • Unapproved food contact materials (corrected on site)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. re-using rice noodle bags for raw meat.2. using thank you bags for food storage REPEAT VIOLATIONprovide food bags for food storage.3. broken plastic scoop in wonton. discarded4. rice paper container lid is broken. replace5. spoon with thread and piece of wood attached stored in sauce. discontinue use.6. can with plastic lid with holes cut into containing seasame seeds. replace with food grade equipment.7. bus tub with large hole in side. discontinue using for food storage.
    Location: Kitchen
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. re-using rice noodle bags for raw meat.2. using thank you bags for food storage REPEAT VIOLATIONprovide food bags for food storage.3. broken plastic scoop in wonton. discarded4. rice paper container lid is broken. replace5. spoon with thread and piece of wood attached stored in sauce. discontinue use.6. can with plastic lid with holes cut into containing seasame seeds. replace with food grade equipment.7. bus tub with large hole in side. discontinue using for food storage.
    Location: Kitchen
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. re-using rice noodle bags for raw meat.2. using thank you bags for food storage REPEAT VIOLATIONprovide food bags for food storage.3. broken plastic scoop in wonton. discarded4. rice paper container lid is broken. replace5. spoon with thread and piece of wood attached stored in sauce. discontinue use.6. can with plastic lid with holes cut into containing seasame seeds. replace with food grade equipment.7. bus tub with large hole in side. discontinue using for food storage.
    Location: Kitchen
    Equipment: Cold top
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. re-using rice noodle bags for raw meat.2. using thank you bags for food storage REPEAT VIOLATIONprovide food bags for food storage.3. broken plastic scoop in wonton. discarded4. rice paper container lid is broken. replace5. spoon with thread and piece of wood attached stored in sauce. discontinue use.6. can with plastic lid with holes cut into containing seasame seeds. replace with food grade equipment.7. bus tub with large hole in side. discontinue using for food storage.
    Location: Cook line
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. re-using rice noodle bags for raw meat.2. using thank you bags for food storage REPEAT VIOLATIONprovide food bags for food storage.3. broken plastic scoop in wonton. discarded4. rice paper container lid is broken. replace5. spoon with thread and piece of wood attached stored in sauce. discontinue use.6. can with plastic lid with holes cut into containing seasame seeds. replace with food grade equipment.7. bus tub with large hole in side. discontinue using for food storage.
    Location: Walk-in cooler
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. raw chicken and beef stored over vegetable
    Location: Walk-in cooler
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: no inplace sanitzer during food preparing and handlingREPEAT VIOLATION
    Location: Kitchen
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. petroleum jelly and advil on shelf over pass through window and hot foods. removed.2. cigarettes, band aids and equipment lubricantstored above rice cookers.3. employee jacket stored on food boxes. store away fromm food and equipment.
    Location: Kitchen
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. petroleum jelly and advil on shelf over pass through window and hot foods. removed.2. cigarettes, band aids and equipment lubricantstored above rice cookers.3. employee jacket stored on food boxes. store away fromm food and equipment.
    Location: Kitchen (back)
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. petroleum jelly and advil on shelf over pass through window and hot foods. removed.2. cigarettes, band aids and equipment lubricantstored above rice cookers.3. employee jacket stored on food boxes. store away fromm food and equipment.
    Location: Dry storage
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: remove dead insects from cooking area.
    Location: Kitchen (back)
  • Dumpster lids open (corrected on site)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items (corrected on site)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: trash cans in stalls are overflowing
    Location: Womens restroom
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: hood filter soiled over woks
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. floor in dish room under clean equipment shelf, dish machine and the three bay sink is heavily soiled with food debris.2. clean the floor in dry storage area due to mice droppings. 3. clean all florrs regulary throughout.4. ceiling vents in cook line were heavily dusty. clean
    Location: Dish machine area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. floor in dish room under clean equipment shelf, dish machine and the three bay sink is heavily soiled with food debris.2. clean the floor in dry storage area due to mice droppings. 3. clean all florrs regulary throughout.4. ceiling vents in cook line were heavily dusty. clean
    Location: Dry storage
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. floor in dish room under clean equipment shelf, dish machine and the three bay sink is heavily soiled with food debris.2. clean the floor in dry storage area due to mice droppings. 3. clean all florrs regulary throughout.4. ceiling vents in cook line were heavily dusty. clean
    Location: -
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. floor in dish room under clean equipment shelf, dish machine and the three bay sink is heavily soiled with food debris.2. clean the floor in dry storage area due to mice droppings. 3. clean all florrs regulary throughout.4. ceiling vents in cook line were heavily dusty. clean
    Location: Cook line
  • Hand sink temperature
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: provide hot water to all restroom handsinks.
    Location: Emp restroom
  • Hand sink temperature
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: provide hot water to all restroom handsinks.
    Location: Mens restroom
  • Hand sink temperature
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: provide hot water to all restroom handsinks.
    Location: Womens restroom
  • Thawing
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. multiple tubs of frozen chicken and beef stored covered on lower shelves of prep table thawing at room tempreature. store under refrigeration.
    Location: Kitchen (back)
    Equipment: Prep table
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. leak inside walk in freezer under compressor. repair. do not store food beneath leak.2. door gaket need replace on bottom.3. large can under shelf supporting broken shelf. repair or replace.4. large can supporting broken shelf. repair or replace.
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. leak inside walk in freezer under compressor. repair. do not store food beneath leak.2. door gaket need replace on bottom.3. large can under shelf supporting broken shelf. repair or replace.4. large can supporting broken shelf. repair or replace.
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. leak inside walk in freezer under compressor. repair. do not store food beneath leak.2. door gaket need replace on bottom.3. large can under shelf supporting broken shelf. repair or replace.4. large can supporting broken shelf. repair or replace.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. leak inside walk in freezer under compressor. repair. do not store food beneath leak.2. door gaket need replace on bottom.3. large can under shelf supporting broken shelf. repair or replace.4. large can supporting broken shelf. repair or replace.
    Location: Dry storage
    Equipment: Metal shelving
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. seal along trim and wall next to soda machine at entrance to front counter.2. remove sealant clean and replace, behind 3 bay sink
    Location: Service counter
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. seal along trim and wall next to soda machine at entrance to front counter.2. remove sealant clean and replace, behind 3 bay sink
    Location: Kitchen
    Equipment: 3-bay
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. food stored on floor in boxes in containers.2. raw chicken boxes and container of sprouts on floor.3. box of corn starch and bag of flour on floor.
    Location: Walk-in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. food stored on floor in boxes in containers.2. raw chicken boxes and container of sprouts on floor.3. box of corn starch and bag of flour on floor.
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. food stored on floor in boxes in containers.2. raw chicken boxes and container of sprouts on floor.3. box of corn starch and bag of flour on floor.
    Location: Kitchen (back)
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. multiple containers of food not covered and unprotected.2. uncovered meat, egg rolls and crab rangoon
    Location: Walk-in cooler
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. multiple containers of food not covered and unprotected.2. uncovered meat, egg rolls and crab rangoon
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. shelf over cold top is heavily dusty. next to pass through window.2. wok cart used for cooking, sauces and spices is heavily soiled. clean daily.3. multiple food containers in walk in freezer heavily soiled. clean.4. walk in cooler ceiling is soiled. clean5. door on inside of walk in cooler is soiled. clean6. fan gaurds are soiled. clean7. metal shelving is soiled. clean8. microwave is soiled. clean9. stainless shelf above front steam table is soild beneath. clean8. exterior of bulk food containers are soiled. clean9. shelf under bulk food containers( flour, salt, MSG) are soiled with food debris.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. shelf over cold top is heavily dusty. next to pass through window.2. wok cart used for cooking, sauces and spices is heavily soiled. clean daily.3. multiple food containers in walk in freezer heavily soiled. clean.4. walk in cooler ceiling is soiled. clean5. door on inside of walk in cooler is soiled. clean6. fan gaurds are soiled. clean7. metal shelving is soiled. clean8. microwave is soiled. clean9. stainless shelf above front steam table is soild beneath. clean8. exterior of bulk food containers are soiled. clean9. shelf under bulk food containers( flour, salt, MSG) are soiled with food debris.
    Location: Cook line
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. shelf over cold top is heavily dusty. next to pass through window.2. wok cart used for cooking, sauces and spices is heavily soiled. clean daily.3. multiple food containers in walk in freezer heavily soiled. clean.4. walk in cooler ceiling is soiled. clean5. door on inside of walk in cooler is soiled. clean6. fan gaurds are soiled. clean7. metal shelving is soiled. clean8. microwave is soiled. clean9. stainless shelf above front steam table is soild beneath. clean8. exterior of bulk food containers are soiled. clean9. shelf under bulk food containers( flour, salt, MSG) are soiled with food debris.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. shelf over cold top is heavily dusty. next to pass through window.2. wok cart used for cooking, sauces and spices is heavily soiled. clean daily.3. multiple food containers in walk in freezer heavily soiled. clean.4. walk in cooler ceiling is soiled. clean5. door on inside of walk in cooler is soiled. clean6. fan gaurds are soiled. clean7. metal shelving is soiled. clean8. microwave is soiled. clean9. stainless shelf above front steam table is soild beneath. clean8. exterior of bulk food containers are soiled. clean9. shelf under bulk food containers( flour, salt, MSG) are soiled with food debris.
    Location: Walk-in cooler
    Equipment: -
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. shelf over cold top is heavily dusty. next to pass through window.2. wok cart used for cooking, sauces and spices is heavily soiled. clean daily.3. multiple food containers in walk in freezer heavily soiled. clean.4. walk in cooler ceiling is soiled. clean5. door on inside of walk in cooler is soiled. clean6. fan gaurds are soiled. clean7. metal shelving is soiled. clean8. microwave is soiled. clean9. stainless shelf above front steam table is soild beneath. clean8. exterior of bulk food containers are soiled. clean9. shelf under bulk food containers( flour, salt, MSG) are soiled with food debris.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. shelf over cold top is heavily dusty. next to pass through window.2. wok cart used for cooking, sauces and spices is heavily soiled. clean daily.3. multiple food containers in walk in freezer heavily soiled. clean.4. walk in cooler ceiling is soiled. clean5. door on inside of walk in cooler is soiled. clean6. fan gaurds are soiled. clean7. metal shelving is soiled. clean8. microwave is soiled. clean9. stainless shelf above front steam table is soild beneath. clean8. exterior of bulk food containers are soiled. clean9. shelf under bulk food containers( flour, salt, MSG) are soiled with food debris.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. shelf over cold top is heavily dusty. next to pass through window.2. wok cart used for cooking, sauces and spices is heavily soiled. clean daily.3. multiple food containers in walk in freezer heavily soiled. clean.4. walk in cooler ceiling is soiled. clean5. door on inside of walk in cooler is soiled. clean6. fan gaurds are soiled. clean7. metal shelving is soiled. clean8. microwave is soiled. clean9. stainless shelf above front steam table is soild beneath. clean8. exterior of bulk food containers are soiled. clean9. shelf under bulk food containers( flour, salt, MSG) are soiled with food debris.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. shelf over cold top is heavily dusty. next to pass through window.2. wok cart used for cooking, sauces and spices is heavily soiled. clean daily.3. multiple food containers in walk in freezer heavily soiled. clean.4. walk in cooler ceiling is soiled. clean5. door on inside of walk in cooler is soiled. clean6. fan gaurds are soiled. clean7. metal shelving is soiled. clean8. microwave is soiled. clean9. stainless shelf above front steam table is soild beneath. clean8. exterior of bulk food containers are soiled. clean9. shelf under bulk food containers( flour, salt, MSG) are soiled with food debris.
    Location: Dry storage
    Equipment: Bulk food containers
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. shelf over cold top is heavily dusty. next to pass through window.2. wok cart used for cooking, sauces and spices is heavily soiled. clean daily.3. multiple food containers in walk in freezer heavily soiled. clean.4. walk in cooler ceiling is soiled. clean5. door on inside of walk in cooler is soiled. clean6. fan gaurds are soiled. clean7. metal shelving is soiled. clean8. microwave is soiled. clean9. stainless shelf above front steam table is soild beneath. clean8. exterior of bulk food containers are soiled. clean9. shelf under bulk food containers( flour, salt, MSG) are soiled with food debris.
    Location: Dry storage
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. shelf over cold top is heavily dusty. next to pass through window.2. wok cart used for cooking, sauces and spices is heavily soiled. clean daily.3. multiple food containers in walk in freezer heavily soiled. clean.4. walk in cooler ceiling is soiled. clean5. door on inside of walk in cooler is soiled. clean6. fan gaurds are soiled. clean7. metal shelving is soiled. clean8. microwave is soiled. clean9. stainless shelf above front steam table is soild beneath. clean8. exterior of bulk food containers are soiled. clean9. shelf under bulk food containers( flour, salt, MSG) are soiled with food debris.
    Location: Service counter
    Equipment: Microwave oven
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. shelf over cold top is heavily dusty. next to pass through window.2. wok cart used for cooking, sauces and spices is heavily soiled. clean daily.3. multiple food containers in walk in freezer heavily soiled. clean.4. walk in cooler ceiling is soiled. clean5. door on inside of walk in cooler is soiled. clean6. fan gaurds are soiled. clean7. metal shelving is soiled. clean8. microwave is soiled. clean9. stainless shelf above front steam table is soild beneath. clean8. exterior of bulk food containers are soiled. clean9. shelf under bulk food containers( flour, salt, MSG) are soiled with food debris.
    Location: Service counter
    Equipment: Metal shelving
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: all paper towel dispensers are broken. repair or replace.
    Location: Kitchen
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: all paper towel dispensers are broken. repair or replace.
    Location: Kitchen (back)
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: all paper towel dispensers are broken. repair or replace.
    Location: Mens restroom
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: all paper towel dispensers are broken. repair or replace.
    Location: Womens restroom
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. ice scoop handle in ice machine.2. large bowl being used for ice scoop.3. scoop handle touching wonton.
    Location: Kitchen
    Equipment: Ice machine
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. ice scoop handle in ice machine.2. large bowl being used for ice scoop.3. scoop handle touching wonton.
    Location: Kitchen (back)
    Equipment: Ice machine
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. ice scoop handle in ice machine.2. large bowl being used for ice scoop.3. scoop handle touching wonton.
    Location: Kitchen
 04/16/2014Routine
No violation noted during this evaluation. 03/24/2014Non-Illness Complaint
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCONTINUE USING "THANK YOU" BAGS FOR FOOD STORAGE. PROVIDE FOOD GRADE BAGS OR CONTAINERS.
    Location: Walk-in freezer
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. STANDING WATER IN DRY STORAGE. ENSURE WHEN FLOOR IS CLEANED THAT THE WATER IS REMOVED FROM ALL AREAS. 2. CLEAN CEILING AND VENTS ON COOKSLINE AND IN BACK KITCHEN. HEAVILY DUSTY.
    Location: Dry storage
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. STANDING WATER IN DRY STORAGE. ENSURE WHEN FLOOR IS CLEANED THAT THE WATER IS REMOVED FROM ALL AREAS. 2. CLEAN CEILING AND VENTS ON COOKSLINE AND IN BACK KITCHEN. HEAVILY DUSTY.
    Location: Cook line
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL PREP SINK TO WALL
    Location: Kitchen
    Equipment: Prep sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN SHELF IN WALK IN FREEZER. SOILED WITH BLOOD FROM BEEF. 2. CLEAN SHELF ABOVE COLD TOP COOLER. 3. CLEAN LOWER SHELF OF PREP TABLE NEXT TO COLD TOP. SOILED.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN SHELF IN WALK IN FREEZER. SOILED WITH BLOOD FROM BEEF. 2. CLEAN SHELF ABOVE COLD TOP COOLER. 3. CLEAN LOWER SHELF OF PREP TABLE NEXT TO COLD TOP. SOILED.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN SHELF IN WALK IN FREEZER. SOILED WITH BLOOD FROM BEEF. 2. CLEAN SHELF ABOVE COLD TOP COOLER. 3. CLEAN LOWER SHELF OF PREP TABLE NEXT TO COLD TOP. SOILED.
    Location: Kitchen
 12/10/2013Recheck
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: DISHMACHINE IS SANITIZING AT 200 PPM. ENSURE TO HAVE ADJUSTED.
    Location: Kitchen
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCONTINUE USING "THANK YOU" BAGS FOR FOOD STORAGE. PROVIDE FOOD GRADE BAGS OR CONTAINERS.
    Location: Walk-in freezer
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. STORAGE OF PERSONAL ITEMS (BURN CREAM, BAND AIDS, VASOLINE) STORED ABOVE WINDOW WHERE HEAT LAMPS ARE LOCATED. 2. BANDAIDS, TOOTHPASTE AND OTHER PERSONAL ITEMS STORED ABOVE RICE COOKERS. PROVIDE A CONTAINER AND STORE AWAY FROM FOOD, UTENSILS, EQUIPMENT, LINENS AND SINGLE USE ITEMS.
    Location: Kitchen
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. STORAGE OF PERSONAL ITEMS (BURN CREAM, BAND AIDS, VASOLINE) STORED ABOVE WINDOW WHERE HEAT LAMPS ARE LOCATED. 2. BANDAIDS, TOOTHPASTE AND OTHER PERSONAL ITEMS STORED ABOVE RICE COOKERS. PROVIDE A CONTAINER AND STORE AWAY FROM FOOD, UTENSILS, EQUIPMENT, LINENS AND SINGLE USE ITEMS.
    Location: Kitchen
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: CUTTING BOARD STORED BEHIND PREP SINK FAUCET. DO NOT STORE CLEAN EQUIPMENT IN LOCATION WHERE IT CAN BECOME CONTAMINATED.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. STANDING WATER IN DRY STORAGE. ENSURE WHEN FLOOR IS CLEANED THAT THE WATER IS REMOVED FROM ALL AREAS. 2. CLEAN CEILING AND VENTS ON COOKSLINE AND IN BACK KITCHEN. HEAVILY DUSTY.
    Location: Dry storage
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. STANDING WATER IN DRY STORAGE. ENSURE WHEN FLOOR IS CLEANED THAT THE WATER IS REMOVED FROM ALL AREAS. 2. CLEAN CEILING AND VENTS ON COOKSLINE AND IN BACK KITCHEN. HEAVILY DUSTY.
    Location: Cook line
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL PREP SINK TO WALL
    Location: Kitchen
    Equipment: Prep sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: CONTAINERS OF FOOD STORED ON THE FLOOR IN WALK IN COOLER.
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: FOOD IS NOT COVERED IN WALK IN COOLER.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN SHELF IN WALK IN FREEZER. SOILED WITH BLOOD FROM BEEF. 2. CLEAN SHELF ABOVE COLD TOP COOLER. 3. CLEAN LOWER SHELF OF PREP TABLE NEXT TO COLD TOP. SOILED.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN SHELF IN WALK IN FREEZER. SOILED WITH BLOOD FROM BEEF. 2. CLEAN SHELF ABOVE COLD TOP COOLER. 3. CLEAN LOWER SHELF OF PREP TABLE NEXT TO COLD TOP. SOILED.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN SHELF IN WALK IN FREEZER. SOILED WITH BLOOD FROM BEEF. 2. CLEAN SHELF ABOVE COLD TOP COOLER. 3. CLEAN LOWER SHELF OF PREP TABLE NEXT TO COLD TOP. SOILED.
    Location: Kitchen
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CLEAN SODA NOZZLES MORE FREQUENTLY.
    Location: Wait staff area
    Equipment: Soda machine
  • Lubricant contamination (corrected)
    Food contact surfaces contaminated with lubricants.
    Correction: Lubricants shall be applied to food-contact surfaces that require lubrication in a manner that does not contaminate food-contact surfaces.
    Comments: DISCONTINUE USING 3 IN 1 OIL FOR EQUIPMENT. PROVIDE FOOD GRADE SAFE LUBRICANT FOR EQUIPMENT.
    Location: Kitchen
 11/25/2013Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: SHRIMP AND CHICKEN IS NOT STORED PROPERLY IN STEAM TABLE. FOOD IS STACKED TOO HIGH AND NO LIDS ON PANS. CORRECTED.
    Location: Kitchen
    Equipment: Steam table
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: DISHMACHINE IS SANITIZING AT 200 PPM. ENSURE TO HAVE ADJUSTED.
    Location: Kitchen
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. MULTIPLE DRINKS STORED ABOVE FOOD ON COOKSLINE, IN DISHROOM ABOVE CLEAN DISHES AND ABOVE RICE COOKERS
    Location: Kitchen
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. MULTIPLE DRINKS STORED ABOVE FOOD ON COOKSLINE, IN DISHROOM ABOVE CLEAN DISHES AND ABOVE RICE COOKERS
    Location: Dish machine area
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCONTINUE USING "THANK YOU" BAGS FOR FOOD STORAGE. PROVIDE FOOD GRADE BAGS OR CONTAINERS.
    Location: Walk-in freezer
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN PLACE SANITIZER PRESENT.
    Location: Kitchen
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. STORAGE OF PERSONAL ITEMS (BURN CREAM, BAND AIDS, VASOLINE) STORED ABOVE WINDOW WHERE HEAT LAMPS ARE LOCATED. 2. BANDAIDS, TOOTHPASTE AND OTHER PERSONAL ITEMS STORED ABOVE RICE COOKERS. PROVIDE A CONTAINER AND STORE AWAY FROM FOOD, UTENSILS, EQUIPMENT, LINENS AND SINGLE USE ITEMS.
    Location: Kitchen
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. STORAGE OF PERSONAL ITEMS (BURN CREAM, BAND AIDS, VASOLINE) STORED ABOVE WINDOW WHERE HEAT LAMPS ARE LOCATED. 2. BANDAIDS, TOOTHPASTE AND OTHER PERSONAL ITEMS STORED ABOVE RICE COOKERS. PROVIDE A CONTAINER AND STORE AWAY FROM FOOD, UTENSILS, EQUIPMENT, LINENS AND SINGLE USE ITEMS.
    Location: Kitchen
  • Improper storage location
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: CUTTING BOARD STORED BEHIND PREP SINK FAUCET. DO NOT STORE CLEAN EQUIPMENT IN LOCATION WHERE IT CAN BECOME CONTAMINATED.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. STANDING WATER IN DRY STORAGE. ENSURE WHEN FLOOR IS CLEANED THAT THE WATER IS REMOVED FROM ALL AREAS. 2. CLEAN CEILING AND VENTS ON COOKSLINE AND IN BACK KITCHEN. HEAVILY DUSTY.
    Location: Dry storage
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: NO SANITIZER PRESENT. NO STORAGE FOR WIPING CLOTH. PROVIDED DURING INSPECTION.
  • Thawing (corrected on site)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: IMPROPER THAWING OF IMITATION CRAB MEAT IN KITCHEN, ON TOP OF COLD TOP COOLER. DO NOT PLACE FOODS AT ROOM TEMPERATURE.
    Location: Kitchen
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL PREP SINK TO WALL
    Location: Kitchen
    Equipment: Prep sink
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: CONTAINERS OF FOOD STORED ON THE FLOOR IN WALK IN COOLER.
    Location: Walk-in cooler
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: FOOD IS NOT COVERED IN WALK IN COOLER.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN SHELF IN WALK IN FREEZER. SOILED WITH BLOOD FROM BEEF. 2. CLEAN SHELF ABOVE COLD TOP COOLER. 3. CLEAN LOWER SHELF OF PREP TABLE NEXT TO COLD TOP. SOILED.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN SHELF IN WALK IN FREEZER. SOILED WITH BLOOD FROM BEEF. 2. CLEAN SHELF ABOVE COLD TOP COOLER. 3. CLEAN LOWER SHELF OF PREP TABLE NEXT TO COLD TOP. SOILED.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN SHELF IN WALK IN FREEZER. SOILED WITH BLOOD FROM BEEF. 2. CLEAN SHELF ABOVE COLD TOP COOLER. 3. CLEAN LOWER SHELF OF PREP TABLE NEXT TO COLD TOP. SOILED.
    Location: Kitchen
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CLEAN SODA NOZZLES MORE FREQUENTLY.
    Location: Wait staff area
    Equipment: Soda machine
  • Lubricant contamination
    Food contact surfaces contaminated with lubricants.
    Correction: Lubricants shall be applied to food-contact surfaces that require lubrication in a manner that does not contaminate food-contact surfaces.
    Comments: DISCONTINUE USING 3 IN 1 OIL FOR EQUIPMENT. PROVIDE FOOD GRADE SAFE LUBRICANT FOR EQUIPMENT.
    Location: Kitchen
 11/21/2013Routine
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: CONTAINER OF PORK HELD ON TOP OF STEAM TABLE. STEAM TABLE IS FULL OF FOOD. DO NOT STORE ADDITIONAL POTENTIALLY HAZARDOUS FOODS ON TOP OF LID OF CONTAINERS IN STEAM TABLE. THIS PRACTICE DOES NOT KEEP FOODS AT PROPER HOT HOLDING TEMPERATURE. REHEAT PORK AND STORE HOT HOLDING ABOE 135 DEGREES F.
    Location: Kitchen
    Equipment: Steam table
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: FOODS STORED ON CART ARE BEING HELD AT ROOM TEMPERATURE DURING LUNCH HOURS. DISCONTINUE. ALL FOODS DISCARDED.EGG ROLLS 76 DEGREES FSWEET & SOUR CHICKEN 61 DEGREES FSPRING ROLLS 85 DEGREES F
    Location: Kitchen
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: FOODS STORED ON CART ARE BEING HELD AT ROOM TEMPERATURE DURING LUNCH HOURS. DISCONTINUE. ALL FOODS DISCARDED.EGG ROLLS 76 DEGREES FSWEET & SOUR CHICKEN 61 DEGREES FSPRING ROLLS 85 DEGREES F
    Location: Kitchen
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: FOODS STORED ON CART ARE BEING HELD AT ROOM TEMPERATURE DURING LUNCH HOURS. DISCONTINUE. ALL FOODS DISCARDED.EGG ROLLS 76 DEGREES FSWEET & SOUR CHICKEN 61 DEGREES FSPRING ROLLS 85 DEGREES F
    Location: Kitchen
  • Medicines storage and labeling (corrected)
    Improper storage and labeling of employee medications.
    Correction: Medicines for employee use shall be labeled and located to prevent contamination.
    Comments: ADVIL, VASOLINE, PRESCRIPTION CREAM AND PSORIASIS CREAM STORE ON SHELF ABOVE RICE WRAP PAPERS. REMOVE. DISCONTINUE STORING MEDICINES ABOVE OR WITH FOOD.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: PROVIDE PEST CONTROL INVOICE. DEAD COCKROACHES OBSERVED. PREVIOUS VIOLATION FOR COCKROACHES IN ESTABLISHMENT. PROVIDE MONTHLY PEST CONTROL SERVICES.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: MULTIPLE #10 FOOD CANS WITH CONTENTS EMPTIED BEING COLLECTED. TWO CANS PREVIOUSLY CONTAINING BAMBOO SHOOTS, CONTAIN A SAUCE. DO NOT REUSE #10 CANS FOR FOOD. PROVIDE FOOD GRADE CONTAINERS, PLASTIC OR STAINLESS.
    Location: Kitchen
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW BEEF, SHRIMP AND OTHER FOODS ARE NOT READY TO EAT ARE BEING STORED NEXT TO AND WITH READY TO EAT FOODS (CUCUMBERS, TOMATOES, COOKED PORK ETC. )ARRANGE COLD TOP TO ALLOW FOR FOODS TO BE PREPARED WITHOUT CROSS CONTAMINATING RAW PORK WITH CUCUMBERS/TOMATOES AND PRECOOKED FOODS.
    Location: Kitchen
    Equipment: Cold top
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: HAND SINK SOILED IN BACK OF KITCHEN. CLEAN
    Location: Kitchen (back)
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: ENSURE SANITIZER BUCKET (BLEACH WATER) IS PROVIDED IN KITCHEN FOR EMPLOYEES TO CLEAN FOOD AND NON-FOOD CONTACT SURFACES.
    Location: Kitchen
  • Eating utensils presentation (corrected)
    Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
    Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
    Comments: 3 LARGE CONTAINERS OF PLASTIC SPOONS AND FORKS THAT ARE NOT STORED CORRECTLY. ALL UTENSILS ARE STORED WITH FOOD/LIP CONTACT SURFACE STORE UPWARDS. STORE WITH HANDLES UP.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: DO NOT STORE NAIL CLIPPERS AND BAND AIDS ABOVE RICE COOKERS. REMOVE.
    Location: Kitchen
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: WET MOPS SITTING ON THE FLOOR. FLOOR IS WET AND SOILED. ENSURE TO DRY ALL MOPS PROPERLY. PROVIDE A WALL HANGER FOR WET MOPS, ABOVE THE MOP SINK OR TURN MOPS UPSIDE DOWN TO DRY.
    Location: Dish machine area
  • Open doors and windows (corrected on site)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: DISCONTINUE PROPPING OPEN BACK DOOR.
    Location: Kitchen (back)
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD COCKROACHES BY BACK HAND SINK AND BY ICE MACHINE AND WET MOPS.REMOVE DEAD PESTS.
    Location: Kitchen
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: DUMPSTER LIDS OPEN. KEEP CLOSED AT ALL TIMES.
    Location: Dumpster area
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: HOOD FILTERS ON EXHAUST HOOD WHERE CHINESE FOOD IS PREPARED, ARE SOILED. CLEAN.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. CLEAN FLOOR UNDER PREP SINK. WET, SOILED AND FOOD DEBRIS UNDER SINK CAN ATTRACT PESTS. KEEP CLEAN, FREE OF FOOD DEBRIS AND DRY. 2. CLEAN CEILING VENTS AND CEILING AROUND VENTS. HEAVILY SOILED/DUSTY.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. CLEAN FLOOR UNDER PREP SINK. WET, SOILED AND FOOD DEBRIS UNDER SINK CAN ATTRACT PESTS. KEEP CLEAN, FREE OF FOOD DEBRIS AND DRY. 2. CLEAN CEILING VENTS AND CEILING AROUND VENTS. HEAVILY SOILED/DUSTY.
    Location: Kitchen
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: RICE VERMICELLI NOODLES COOKED AND COVERED WITH PLASTIC WRAP IN BOWL, ON PREP TABLE. IMPROPER METHOD OF COOLING FOODS. REMOVE PLASTIC WRAP AND COOL UNTIL TEMPERATURE REACHES 135 DEGREES F. THEN PLACE FOOD IN WALK IN COOLER TO CONTINUE COOLING TO A TEMPERATURE OF 41 DEGREES F OR BELOW.
    Location: Kitchen
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. PLASTIC BOTTLE CUT TO BE USED FOR UTENSIL STORAGE. STORING TONGS IN BOTTLE ON CART WITH EGG ROLLS. DISCARD.2. WOOD PLATFORM ON CASTERS IS DETERIORATED AND SOILED. REMOVE. ENSURE ANY CARTS USED TO MOVE TRASH CANS OR LARGE POTS OF HEAVY EQUIPMENT ARE MADE OF EITHER PLASTIC OR METAL TO ALLOW FOR A SMOOTH AND EASILY CLEANABLE SURFACE. 3. SHELVING UNIT NEXT TO HAND SINK, HAS CARBOARD LINING EACH SHELF. REMOVE. CARDBOARD IS NOT SMOOTH OR EASILY CLEANABLE.
    Location: Kitchen
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. PLASTIC BOTTLE CUT TO BE USED FOR UTENSIL STORAGE. STORING TONGS IN BOTTLE ON CART WITH EGG ROLLS. DISCARD.2. WOOD PLATFORM ON CASTERS IS DETERIORATED AND SOILED. REMOVE. ENSURE ANY CARTS USED TO MOVE TRASH CANS OR LARGE POTS OF HEAVY EQUIPMENT ARE MADE OF EITHER PLASTIC OR METAL TO ALLOW FOR A SMOOTH AND EASILY CLEANABLE SURFACE. 3. SHELVING UNIT NEXT TO HAND SINK, HAS CARBOARD LINING EACH SHELF. REMOVE. CARDBOARD IS NOT SMOOTH OR EASILY CLEANABLE.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: WALK IN FREEZER HAS FROST BUILD UP. REPAIR DOOR SEAL TO CORRECT.
    Location: Walk-in freezer
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. BAG OF MSG AND CHOW MEIN NOODLE BOX STORED ON THE FLOOR. DO NOT STORE FOOD ON THE FLOOR.2. BAGS OF BEAN SPOUTS ON FLOOR IN CORNER OF WALK IN COOLER. STORE ON SHELF OR DUNAGE RACK
    Location: Dry storage
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. BAG OF MSG AND CHOW MEIN NOODLE BOX STORED ON THE FLOOR. DO NOT STORE FOOD ON THE FLOOR.2. BAGS OF BEAN SPOUTS ON FLOOR IN CORNER OF WALK IN COOLER. STORE ON SHELF OR DUNAGE RACK
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. COVER FOODS IN WALK IN COOLER. 2. NO LIDS ON BULK FOOD CONTAINERS.
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. COVER FOODS IN WALK IN COOLER. 2. NO LIDS ON BULK FOOD CONTAINERS.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WALK IN COOLER DOOR IS SOILED ON INTERIOR. CLEAN.2. CLEAN UTENSIL HOLDER ON BOTTOM SHELF OF PREP TABLE, BY WALK IN COOLER. 3. SOAP DISPENSER AT HAND SINK IN FRONT KITCHEN IS HEAVILY SOILED WHERE PUSHING TO DISPENSE. CLEAN. 4. LOWER SHELF OF PREP TABLE IS SOILED FROM SAUCES. CLEAN (NEXT TO REACH IN COLD TOP COOLER) 5. CLEAN RICE PAPER CONTAINER SOILED.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WALK IN COOLER DOOR IS SOILED ON INTERIOR. CLEAN.2. CLEAN UTENSIL HOLDER ON BOTTOM SHELF OF PREP TABLE, BY WALK IN COOLER. 3. SOAP DISPENSER AT HAND SINK IN FRONT KITCHEN IS HEAVILY SOILED WHERE PUSHING TO DISPENSE. CLEAN. 4. LOWER SHELF OF PREP TABLE IS SOILED FROM SAUCES. CLEAN (NEXT TO REACH IN COLD TOP COOLER) 5. CLEAN RICE PAPER CONTAINER SOILED.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WALK IN COOLER DOOR IS SOILED ON INTERIOR. CLEAN.2. CLEAN UTENSIL HOLDER ON BOTTOM SHELF OF PREP TABLE, BY WALK IN COOLER. 3. SOAP DISPENSER AT HAND SINK IN FRONT KITCHEN IS HEAVILY SOILED WHERE PUSHING TO DISPENSE. CLEAN. 4. LOWER SHELF OF PREP TABLE IS SOILED FROM SAUCES. CLEAN (NEXT TO REACH IN COLD TOP COOLER) 5. CLEAN RICE PAPER CONTAINER SOILED.
    Location: Kitchen
    Equipment: Hand sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WALK IN COOLER DOOR IS SOILED ON INTERIOR. CLEAN.2. CLEAN UTENSIL HOLDER ON BOTTOM SHELF OF PREP TABLE, BY WALK IN COOLER. 3. SOAP DISPENSER AT HAND SINK IN FRONT KITCHEN IS HEAVILY SOILED WHERE PUSHING TO DISPENSE. CLEAN. 4. LOWER SHELF OF PREP TABLE IS SOILED FROM SAUCES. CLEAN (NEXT TO REACH IN COLD TOP COOLER) 5. CLEAN RICE PAPER CONTAINER SOILED.
    Location: Kitchen
    Equipment: Prep table
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WALK IN COOLER DOOR IS SOILED ON INTERIOR. CLEAN.2. CLEAN UTENSIL HOLDER ON BOTTOM SHELF OF PREP TABLE, BY WALK IN COOLER. 3. SOAP DISPENSER AT HAND SINK IN FRONT KITCHEN IS HEAVILY SOILED WHERE PUSHING TO DISPENSE. CLEAN. 4. LOWER SHELF OF PREP TABLE IS SOILED FROM SAUCES. CLEAN (NEXT TO REACH IN COLD TOP COOLER) 5. CLEAN RICE PAPER CONTAINER SOILED.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: NO PAPERTOWELS AT BACK HAND SINK. PROVIDE AT ALL TIMES.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand washing (where) (corrected on site)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: COOK ATTEMPTED TO WASH HIS HANDS IN PREP SINK. INFORMED COOK HE MUST USE SOAP AND PAPERTOWELS; ALSO TO USE THE PROPER SINK FOR HANDWASHING.
    Location: Kitchen
    Equipment: Hand sink
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. ICE SCOOP HANDLE STORED IN ICE. DO NOT STORE SCOOP IN ICE 2. DISCONTINUE STORING KNIFE BETWEEN COLD TOP AND PREP TABLE. KNIFE IS SOILED, WHICH IS CAUSING SOILING OF SIDES OF EQUIPMENT. UNSANITARY. 3. ICE SCOOP IN SODA MACHINE ICE BIN. HANDLE TOUCHING ICE. DISCONTINUE STORING UTENSIL HANDLES WITH FOOD.
    Location: Kitchen
    Equipment: Ice machine
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. ICE SCOOP HANDLE STORED IN ICE. DO NOT STORE SCOOP IN ICE 2. DISCONTINUE STORING KNIFE BETWEEN COLD TOP AND PREP TABLE. KNIFE IS SOILED, WHICH IS CAUSING SOILING OF SIDES OF EQUIPMENT. UNSANITARY. 3. ICE SCOOP IN SODA MACHINE ICE BIN. HANDLE TOUCHING ICE. DISCONTINUE STORING UTENSIL HANDLES WITH FOOD.
    Location: Kitchen
 06/07/2013Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: CONTAINER OF PORK HELD ON TOP OF STEAM TABLE. STEAM TABLE IS FULL OF FOOD. DO NOT STORE ADDITIONAL POTENTIALLY HAZARDOUS FOODS ON TOP OF LID OF CONTAINERS IN STEAM TABLE. THIS PRACTICE DOES NOT KEEP FOODS AT PROPER HOT HOLDING TEMPERATURE. REHEAT PORK AND STORE HOT HOLDING ABOE 135 DEGREES F.
    Location: Kitchen
    Equipment: Steam table
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: FOODS STORED ON CART ARE BEING HELD AT ROOM TEMPERATURE DURING LUNCH HOURS. DISCONTINUE. ALL FOODS DISCARDED.EGG ROLLS 76 DEGREES FSWEET & SOUR CHICKEN 61 DEGREES FSPRING ROLLS 85 DEGREES F
    Location: Kitchen
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: FOODS STORED ON CART ARE BEING HELD AT ROOM TEMPERATURE DURING LUNCH HOURS. DISCONTINUE. ALL FOODS DISCARDED.EGG ROLLS 76 DEGREES FSWEET & SOUR CHICKEN 61 DEGREES FSPRING ROLLS 85 DEGREES F
    Location: Kitchen
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: FOODS STORED ON CART ARE BEING HELD AT ROOM TEMPERATURE DURING LUNCH HOURS. DISCONTINUE. ALL FOODS DISCARDED.EGG ROLLS 76 DEGREES FSWEET & SOUR CHICKEN 61 DEGREES FSPRING ROLLS 85 DEGREES F
    Location: Kitchen
  • Medicines storage and labeling (corrected)
    Improper storage and labeling of employee medications.
    Correction: Medicines for employee use shall be labeled and located to prevent contamination.
    Comments: ADVIL, VASOLINE, PRESCRIPTION CREAM AND PSORIASIS CREAM STORE ON SHELF ABOVE RICE WRAP PAPERS. REMOVE. DISCONTINUE STORING MEDICINES ABOVE OR WITH FOOD.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: PROVIDE PEST CONTROL INVOICE. DEAD COCKROACHES OBSERVED. PREVIOUS VIOLATION FOR COCKROACHES IN ESTABLISHMENT. PROVIDE MONTHLY PEST CONTROL SERVICES.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: MULTIPLE #10 FOOD CANS WITH CONTENTS EMPTIED BEING COLLECTED. TWO CANS PREVIOUSLY CONTAINING BAMBOO SHOOTS, CONTAIN A SAUCE. DO NOT REUSE #10 CANS FOR FOOD. PROVIDE FOOD GRADE CONTAINERS, PLASTIC OR STAINLESS.
    Location: Kitchen
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW BEEF, SHRIMP AND OTHER FOODS ARE NOT READY TO EAT ARE BEING STORED NEXT TO AND WITH READY TO EAT FOODS (CUCUMBERS, TOMATOES, COOKED PORK ETC. )ARRANGE COLD TOP TO ALLOW FOR FOODS TO BE PREPARED WITHOUT CROSS CONTAMINATING RAW PORK WITH CUCUMBERS/TOMATOES AND PRECOOKED FOODS.
    Location: Kitchen
    Equipment: Cold top
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: HAND SINK SOILED IN BACK OF KITCHEN. CLEAN
    Location: Kitchen (back)
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: ENSURE SANITIZER BUCKET (BLEACH WATER) IS PROVIDED IN KITCHEN FOR EMPLOYEES TO CLEAN FOOD AND NON-FOOD CONTACT SURFACES.
    Location: Kitchen
  • Eating utensils presentation (corrected)
    Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
    Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
    Comments: 3 LARGE CONTAINERS OF PLASTIC SPOONS AND FORKS THAT ARE NOT STORED CORRECTLY. ALL UTENSILS ARE STORED WITH FOOD/LIP CONTACT SURFACE STORE UPWARDS. STORE WITH HANDLES UP.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: DO NOT STORE NAIL CLIPPERS AND BAND AIDS ABOVE RICE COOKERS. REMOVE.
    Location: Kitchen
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: WET MOPS SITTING ON THE FLOOR. FLOOR IS WET AND SOILED. ENSURE TO DRY ALL MOPS PROPERLY. PROVIDE A WALL HANGER FOR WET MOPS, ABOVE THE MOP SINK OR TURN MOPS UPSIDE DOWN TO DRY.
    Location: Dish machine area
  • Open doors and windows (corrected on site)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: DISCONTINUE PROPPING OPEN BACK DOOR.
    Location: Kitchen (back)
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD COCKROACHES BY BACK HAND SINK AND BY ICE MACHINE AND WET MOPS.REMOVE DEAD PESTS.
    Location: Kitchen
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: DUMPSTER LIDS OPEN. KEEP CLOSED AT ALL TIMES.
    Location: Dumpster area
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: HOOD FILTERS ON EXHAUST HOOD WHERE CHINESE FOOD IS PREPARED, ARE SOILED. CLEAN.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. CLEAN FLOOR UNDER PREP SINK. WET, SOILED AND FOOD DEBRIS UNDER SINK CAN ATTRACT PESTS. KEEP CLEAN, FREE OF FOOD DEBRIS AND DRY. 2. CLEAN CEILING VENTS AND CEILING AROUND VENTS. HEAVILY SOILED/DUSTY.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. CLEAN FLOOR UNDER PREP SINK. WET, SOILED AND FOOD DEBRIS UNDER SINK CAN ATTRACT PESTS. KEEP CLEAN, FREE OF FOOD DEBRIS AND DRY. 2. CLEAN CEILING VENTS AND CEILING AROUND VENTS. HEAVILY SOILED/DUSTY.
    Location: Kitchen
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: RICE VERMICELLI NOODLES COOKED AND COVERED WITH PLASTIC WRAP IN BOWL, ON PREP TABLE. IMPROPER METHOD OF COOLING FOODS. REMOVE PLASTIC WRAP AND COOL UNTIL TEMPERATURE REACHES 135 DEGREES F. THEN PLACE FOOD IN WALK IN COOLER TO CONTINUE COOLING TO A TEMPERATURE OF 41 DEGREES F OR BELOW.
    Location: Kitchen
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. PLASTIC BOTTLE CUT TO BE USED FOR UTENSIL STORAGE. STORING TONGS IN BOTTLE ON CART WITH EGG ROLLS. DISCARD.2. WOOD PLATFORM ON CASTERS IS DETERIORATED AND SOILED. REMOVE. ENSURE ANY CARTS USED TO MOVE TRASH CANS OR LARGE POTS OF HEAVY EQUIPMENT ARE MADE OF EITHER PLASTIC OR METAL TO ALLOW FOR A SMOOTH AND EASILY CLEANABLE SURFACE. 3. SHELVING UNIT NEXT TO HAND SINK, HAS CARBOARD LINING EACH SHELF. REMOVE. CARDBOARD IS NOT SMOOTH OR EASILY CLEANABLE.
    Location: Kitchen
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. PLASTIC BOTTLE CUT TO BE USED FOR UTENSIL STORAGE. STORING TONGS IN BOTTLE ON CART WITH EGG ROLLS. DISCARD.2. WOOD PLATFORM ON CASTERS IS DETERIORATED AND SOILED. REMOVE. ENSURE ANY CARTS USED TO MOVE TRASH CANS OR LARGE POTS OF HEAVY EQUIPMENT ARE MADE OF EITHER PLASTIC OR METAL TO ALLOW FOR A SMOOTH AND EASILY CLEANABLE SURFACE. 3. SHELVING UNIT NEXT TO HAND SINK, HAS CARBOARD LINING EACH SHELF. REMOVE. CARDBOARD IS NOT SMOOTH OR EASILY CLEANABLE.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: WALK IN FREEZER HAS FROST BUILD UP. REPAIR DOOR SEAL TO CORRECT.
    Location: Walk-in freezer
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. BAG OF MSG AND CHOW MEIN NOODLE BOX STORED ON THE FLOOR. DO NOT STORE FOOD ON THE FLOOR.2. BAGS OF BEAN SPOUTS ON FLOOR IN CORNER OF WALK IN COOLER. STORE ON SHELF OR DUNAGE RACK
    Location: Dry storage
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. BAG OF MSG AND CHOW MEIN NOODLE BOX STORED ON THE FLOOR. DO NOT STORE FOOD ON THE FLOOR.2. BAGS OF BEAN SPOUTS ON FLOOR IN CORNER OF WALK IN COOLER. STORE ON SHELF OR DUNAGE RACK
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. COVER FOODS IN WALK IN COOLER. 2. NO LIDS ON BULK FOOD CONTAINERS.
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. COVER FOODS IN WALK IN COOLER. 2. NO LIDS ON BULK FOOD CONTAINERS.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WALK IN COOLER DOOR IS SOILED ON INTERIOR. CLEAN.2. CLEAN UTENSIL HOLDER ON BOTTOM SHELF OF PREP TABLE, BY WALK IN COOLER. 3. SOAP DISPENSER AT HAND SINK IN FRONT KITCHEN IS HEAVILY SOILED WHERE PUSHING TO DISPENSE. CLEAN. 4. LOWER SHELF OF PREP TABLE IS SOILED FROM SAUCES. CLEAN (NEXT TO REACH IN COLD TOP COOLER) 5. CLEAN RICE PAPER CONTAINER SOILED.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WALK IN COOLER DOOR IS SOILED ON INTERIOR. CLEAN.2. CLEAN UTENSIL HOLDER ON BOTTOM SHELF OF PREP TABLE, BY WALK IN COOLER. 3. SOAP DISPENSER AT HAND SINK IN FRONT KITCHEN IS HEAVILY SOILED WHERE PUSHING TO DISPENSE. CLEAN. 4. LOWER SHELF OF PREP TABLE IS SOILED FROM SAUCES. CLEAN (NEXT TO REACH IN COLD TOP COOLER) 5. CLEAN RICE PAPER CONTAINER SOILED.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WALK IN COOLER DOOR IS SOILED ON INTERIOR. CLEAN.2. CLEAN UTENSIL HOLDER ON BOTTOM SHELF OF PREP TABLE, BY WALK IN COOLER. 3. SOAP DISPENSER AT HAND SINK IN FRONT KITCHEN IS HEAVILY SOILED WHERE PUSHING TO DISPENSE. CLEAN. 4. LOWER SHELF OF PREP TABLE IS SOILED FROM SAUCES. CLEAN (NEXT TO REACH IN COLD TOP COOLER) 5. CLEAN RICE PAPER CONTAINER SOILED.
    Location: Kitchen
    Equipment: Hand sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WALK IN COOLER DOOR IS SOILED ON INTERIOR. CLEAN.2. CLEAN UTENSIL HOLDER ON BOTTOM SHELF OF PREP TABLE, BY WALK IN COOLER. 3. SOAP DISPENSER AT HAND SINK IN FRONT KITCHEN IS HEAVILY SOILED WHERE PUSHING TO DISPENSE. CLEAN. 4. LOWER SHELF OF PREP TABLE IS SOILED FROM SAUCES. CLEAN (NEXT TO REACH IN COLD TOP COOLER) 5. CLEAN RICE PAPER CONTAINER SOILED.
    Location: Kitchen
    Equipment: Prep table
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WALK IN COOLER DOOR IS SOILED ON INTERIOR. CLEAN.2. CLEAN UTENSIL HOLDER ON BOTTOM SHELF OF PREP TABLE, BY WALK IN COOLER. 3. SOAP DISPENSER AT HAND SINK IN FRONT KITCHEN IS HEAVILY SOILED WHERE PUSHING TO DISPENSE. CLEAN. 4. LOWER SHELF OF PREP TABLE IS SOILED FROM SAUCES. CLEAN (NEXT TO REACH IN COLD TOP COOLER) 5. CLEAN RICE PAPER CONTAINER SOILED.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: NO PAPERTOWELS AT BACK HAND SINK. PROVIDE AT ALL TIMES.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand washing (where) (corrected on site)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: COOK ATTEMPTED TO WASH HIS HANDS IN PREP SINK. INFORMED COOK HE MUST USE SOAP AND PAPERTOWELS; ALSO TO USE THE PROPER SINK FOR HANDWASHING.
    Location: Kitchen
    Equipment: Hand sink
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. ICE SCOOP HANDLE STORED IN ICE. DO NOT STORE SCOOP IN ICE 2. DISCONTINUE STORING KNIFE BETWEEN COLD TOP AND PREP TABLE. KNIFE IS SOILED, WHICH IS CAUSING SOILING OF SIDES OF EQUIPMENT. UNSANITARY. 3. ICE SCOOP IN SODA MACHINE ICE BIN. HANDLE TOUCHING ICE. DISCONTINUE STORING UTENSIL HANDLES WITH FOOD.
    Location: Kitchen
    Equipment: Ice machine
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. ICE SCOOP HANDLE STORED IN ICE. DO NOT STORE SCOOP IN ICE 2. DISCONTINUE STORING KNIFE BETWEEN COLD TOP AND PREP TABLE. KNIFE IS SOILED, WHICH IS CAUSING SOILING OF SIDES OF EQUIPMENT. UNSANITARY. 3. ICE SCOOP IN SODA MACHINE ICE BIN. HANDLE TOUCHING ICE. DISCONTINUE STORING UTENSIL HANDLES WITH FOOD.
    Location: Kitchen
 05/29/2013Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: CONTAINER OF PORK HELD ON TOP OF STEAM TABLE. STEAM TABLE IS FULL OF FOOD. DO NOT STORE ADDITIONAL POTENTIALLY HAZARDOUS FOODS ON TOP OF LID OF CONTAINERS IN STEAM TABLE. THIS PRACTICE DOES NOT KEEP FOODS AT PROPER HOT HOLDING TEMPERATURE. REHEAT PORK AND STORE HOT HOLDING ABOE 135 DEGREES F.
    Location: Kitchen
    Equipment: Steam table
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: FOODS STORED ON CART ARE BEING HELD AT ROOM TEMPERATURE DURING LUNCH HOURS. DISCONTINUE. ALL FOODS DISCARDED.EGG ROLLS 76 DEGREES FSWEET & SOUR CHICKEN 61 DEGREES FSPRING ROLLS 85 DEGREES F
    Location: Kitchen
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: FOODS STORED ON CART ARE BEING HELD AT ROOM TEMPERATURE DURING LUNCH HOURS. DISCONTINUE. ALL FOODS DISCARDED.EGG ROLLS 76 DEGREES FSWEET & SOUR CHICKEN 61 DEGREES FSPRING ROLLS 85 DEGREES F
    Location: Kitchen
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: FOODS STORED ON CART ARE BEING HELD AT ROOM TEMPERATURE DURING LUNCH HOURS. DISCONTINUE. ALL FOODS DISCARDED.EGG ROLLS 76 DEGREES FSWEET & SOUR CHICKEN 61 DEGREES FSPRING ROLLS 85 DEGREES F
    Location: Kitchen
  • Medicines storage and labeling
    Improper storage and labeling of employee medications.
    Correction: Medicines for employee use shall be labeled and located to prevent contamination.
    Comments: ADVIL, VASOLINE, PRESCRIPTION CREAM AND PSORIASIS CREAM STORE ON SHELF ABOVE RICE WRAP PAPERS. REMOVE. DISCONTINUE STORING MEDICINES ABOVE OR WITH FOOD.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: PROVIDE PEST CONTROL INVOICE. DEAD COCKROACHES OBSERVED. PREVIOUS VIOLATION FOR COCKROACHES IN ESTABLISHMENT. PROVIDE MONTHLY PEST CONTROL SERVICES.
    Location: Kitchen
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: MULTIPLE #10 FOOD CANS WITH CONTENTS EMPTIED BEING COLLECTED. TWO CANS PREVIOUSLY CONTAINING BAMBOO SHOOTS, CONTAIN A SAUCE. DO NOT REUSE #10 CANS FOR FOOD. PROVIDE FOOD GRADE CONTAINERS, PLASTIC OR STAINLESS.
    Location: Kitchen
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW BEEF, SHRIMP AND OTHER FOODS ARE NOT READY TO EAT ARE BEING STORED NEXT TO AND WITH READY TO EAT FOODS (CUCUMBERS, TOMATOES, COOKED PORK ETC. )ARRANGE COLD TOP TO ALLOW FOR FOODS TO BE PREPARED WITHOUT CROSS CONTAMINATING RAW PORK WITH CUCUMBERS/TOMATOES AND PRECOOKED FOODS.
    Location: Kitchen
    Equipment: Cold top
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: HAND SINK SOILED IN BACK OF KITCHEN. CLEAN
    Location: Kitchen (back)
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: ENSURE SANITIZER BUCKET (BLEACH WATER) IS PROVIDED IN KITCHEN FOR EMPLOYEES TO CLEAN FOOD AND NON-FOOD CONTACT SURFACES.
    Location: Kitchen
  • Eating utensils presentation
    Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
    Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
    Comments: 3 LARGE CONTAINERS OF PLASTIC SPOONS AND FORKS THAT ARE NOT STORED CORRECTLY. ALL UTENSILS ARE STORED WITH FOOD/LIP CONTACT SURFACE STORE UPWARDS. STORE WITH HANDLES UP.
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: DO NOT STORE NAIL CLIPPERS AND BAND AIDS ABOVE RICE COOKERS. REMOVE.
    Location: Kitchen
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: WET MOPS SITTING ON THE FLOOR. FLOOR IS WET AND SOILED. ENSURE TO DRY ALL MOPS PROPERLY. PROVIDE A WALL HANGER FOR WET MOPS, ABOVE THE MOP SINK OR TURN MOPS UPSIDE DOWN TO DRY.
    Location: Dish machine area
  • Open doors and windows (corrected on site)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: DISCONTINUE PROPPING OPEN BACK DOOR.
    Location: Kitchen (back)
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD COCKROACHES BY BACK HAND SINK AND BY ICE MACHINE AND WET MOPS.REMOVE DEAD PESTS.
    Location: Kitchen
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: DUMPSTER LIDS OPEN. KEEP CLOSED AT ALL TIMES.
    Location: Dumpster area
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: HOOD FILTERS ON EXHAUST HOOD WHERE CHINESE FOOD IS PREPARED, ARE SOILED. CLEAN.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. CLEAN FLOOR UNDER PREP SINK. WET, SOILED AND FOOD DEBRIS UNDER SINK CAN ATTRACT PESTS. KEEP CLEAN, FREE OF FOOD DEBRIS AND DRY. 2. CLEAN CEILING VENTS AND CEILING AROUND VENTS. HEAVILY SOILED/DUSTY.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. CLEAN FLOOR UNDER PREP SINK. WET, SOILED AND FOOD DEBRIS UNDER SINK CAN ATTRACT PESTS. KEEP CLEAN, FREE OF FOOD DEBRIS AND DRY. 2. CLEAN CEILING VENTS AND CEILING AROUND VENTS. HEAVILY SOILED/DUSTY.
    Location: Kitchen
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: RICE VERMICELLI NOODLES COOKED AND COVERED WITH PLASTIC WRAP IN BOWL, ON PREP TABLE. IMPROPER METHOD OF COOLING FOODS. REMOVE PLASTIC WRAP AND COOL UNTIL TEMPERATURE REACHES 135 DEGREES F. THEN PLACE FOOD IN WALK IN COOLER TO CONTINUE COOLING TO A TEMPERATURE OF 41 DEGREES F OR BELOW.
    Location: Kitchen
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. PLASTIC BOTTLE CUT TO BE USED FOR UTENSIL STORAGE. STORING TONGS IN BOTTLE ON CART WITH EGG ROLLS. DISCARD.2. WOOD PLATFORM ON CASTERS IS DETERIORATED AND SOILED. REMOVE. ENSURE ANY CARTS USED TO MOVE TRASH CANS OR LARGE POTS OF HEAVY EQUIPMENT ARE MADE OF EITHER PLASTIC OR METAL TO ALLOW FOR A SMOOTH AND EASILY CLEANABLE SURFACE. 3. SHELVING UNIT NEXT TO HAND SINK, HAS CARBOARD LINING EACH SHELF. REMOVE. CARDBOARD IS NOT SMOOTH OR EASILY CLEANABLE.
    Location: Kitchen
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. PLASTIC BOTTLE CUT TO BE USED FOR UTENSIL STORAGE. STORING TONGS IN BOTTLE ON CART WITH EGG ROLLS. DISCARD.2. WOOD PLATFORM ON CASTERS IS DETERIORATED AND SOILED. REMOVE. ENSURE ANY CARTS USED TO MOVE TRASH CANS OR LARGE POTS OF HEAVY EQUIPMENT ARE MADE OF EITHER PLASTIC OR METAL TO ALLOW FOR A SMOOTH AND EASILY CLEANABLE SURFACE. 3. SHELVING UNIT NEXT TO HAND SINK, HAS CARBOARD LINING EACH SHELF. REMOVE. CARDBOARD IS NOT SMOOTH OR EASILY CLEANABLE.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: WALK IN FREEZER HAS FROST BUILD UP. REPAIR DOOR SEAL TO CORRECT.
    Location: Walk-in freezer
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. BAG OF MSG AND CHOW MEIN NOODLE BOX STORED ON THE FLOOR. DO NOT STORE FOOD ON THE FLOOR.2. BAGS OF BEAN SPOUTS ON FLOOR IN CORNER OF WALK IN COOLER. STORE ON SHELF OR DUNAGE RACK
    Location: Dry storage
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. BAG OF MSG AND CHOW MEIN NOODLE BOX STORED ON THE FLOOR. DO NOT STORE FOOD ON THE FLOOR.2. BAGS OF BEAN SPOUTS ON FLOOR IN CORNER OF WALK IN COOLER. STORE ON SHELF OR DUNAGE RACK
    Location: Walk-in cooler
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. COVER FOODS IN WALK IN COOLER. 2. NO LIDS ON BULK FOOD CONTAINERS.
    Location: Walk-in cooler
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. COVER FOODS IN WALK IN COOLER. 2. NO LIDS ON BULK FOOD CONTAINERS.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WALK IN COOLER DOOR IS SOILED ON INTERIOR. CLEAN.2. CLEAN UTENSIL HOLDER ON BOTTOM SHELF OF PREP TABLE, BY WALK IN COOLER. 3. SOAP DISPENSER AT HAND SINK IN FRONT KITCHEN IS HEAVILY SOILED WHERE PUSHING TO DISPENSE. CLEAN. 4. LOWER SHELF OF PREP TABLE IS SOILED FROM SAUCES. CLEAN (NEXT TO REACH IN COLD TOP COOLER) 5. CLEAN RICE PAPER CONTAINER SOILED.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WALK IN COOLER DOOR IS SOILED ON INTERIOR. CLEAN.2. CLEAN UTENSIL HOLDER ON BOTTOM SHELF OF PREP TABLE, BY WALK IN COOLER. 3. SOAP DISPENSER AT HAND SINK IN FRONT KITCHEN IS HEAVILY SOILED WHERE PUSHING TO DISPENSE. CLEAN. 4. LOWER SHELF OF PREP TABLE IS SOILED FROM SAUCES. CLEAN (NEXT TO REACH IN COLD TOP COOLER) 5. CLEAN RICE PAPER CONTAINER SOILED.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WALK IN COOLER DOOR IS SOILED ON INTERIOR. CLEAN.2. CLEAN UTENSIL HOLDER ON BOTTOM SHELF OF PREP TABLE, BY WALK IN COOLER. 3. SOAP DISPENSER AT HAND SINK IN FRONT KITCHEN IS HEAVILY SOILED WHERE PUSHING TO DISPENSE. CLEAN. 4. LOWER SHELF OF PREP TABLE IS SOILED FROM SAUCES. CLEAN (NEXT TO REACH IN COLD TOP COOLER) 5. CLEAN RICE PAPER CONTAINER SOILED.
    Location: Kitchen
    Equipment: Hand sink
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WALK IN COOLER DOOR IS SOILED ON INTERIOR. CLEAN.2. CLEAN UTENSIL HOLDER ON BOTTOM SHELF OF PREP TABLE, BY WALK IN COOLER. 3. SOAP DISPENSER AT HAND SINK IN FRONT KITCHEN IS HEAVILY SOILED WHERE PUSHING TO DISPENSE. CLEAN. 4. LOWER SHELF OF PREP TABLE IS SOILED FROM SAUCES. CLEAN (NEXT TO REACH IN COLD TOP COOLER) 5. CLEAN RICE PAPER CONTAINER SOILED.
    Location: Kitchen
    Equipment: Prep table
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WALK IN COOLER DOOR IS SOILED ON INTERIOR. CLEAN.2. CLEAN UTENSIL HOLDER ON BOTTOM SHELF OF PREP TABLE, BY WALK IN COOLER. 3. SOAP DISPENSER AT HAND SINK IN FRONT KITCHEN IS HEAVILY SOILED WHERE PUSHING TO DISPENSE. CLEAN. 4. LOWER SHELF OF PREP TABLE IS SOILED FROM SAUCES. CLEAN (NEXT TO REACH IN COLD TOP COOLER) 5. CLEAN RICE PAPER CONTAINER SOILED.
    Location: Kitchen
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: NO PAPERTOWELS AT BACK HAND SINK. PROVIDE AT ALL TIMES.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand washing (where) (corrected on site)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: COOK ATTEMPTED TO WASH HIS HANDS IN PREP SINK. INFORMED COOK HE MUST USE SOAP AND PAPERTOWELS; ALSO TO USE THE PROPER SINK FOR HANDWASHING.
    Location: Kitchen
    Equipment: Hand sink
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. ICE SCOOP HANDLE STORED IN ICE. DO NOT STORE SCOOP IN ICE 2. DISCONTINUE STORING KNIFE BETWEEN COLD TOP AND PREP TABLE. KNIFE IS SOILED, WHICH IS CAUSING SOILING OF SIDES OF EQUIPMENT. UNSANITARY. 3. ICE SCOOP IN SODA MACHINE ICE BIN. HANDLE TOUCHING ICE. DISCONTINUE STORING UTENSIL HANDLES WITH FOOD.
    Location: Kitchen
    Equipment: Ice machine
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. ICE SCOOP HANDLE STORED IN ICE. DO NOT STORE SCOOP IN ICE 2. DISCONTINUE STORING KNIFE BETWEEN COLD TOP AND PREP TABLE. KNIFE IS SOILED, WHICH IS CAUSING SOILING OF SIDES OF EQUIPMENT. UNSANITARY. 3. ICE SCOOP IN SODA MACHINE ICE BIN. HANDLE TOUCHING ICE. DISCONTINUE STORING UTENSIL HANDLES WITH FOOD.
    Location: Kitchen
 05/20/2013Routine
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Location: Kitchen (back)
 01/22/2013Non-Illness Complaint Recheck
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Location: Kitchen
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Location: Kitchen (back)
 01/14/2013Non-Illness Complaint
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: CARTONS OF RAW EGGS STORED UNDERNEATH THE SINK AT THE NORTH END OF THE COOKLINE. REMOVE TO COOLER.
    Location: Cook line
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW CHICKEN AND RAW BEEF SKEWERS STORED TOGETHER IN SAME CONTAINER. SEPERATE CHICKEN FROM BEEF, USE SEPERATE CONTAINERS FOR STORAGE.
    Location: Cook line
    Equipment: Cold top
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: COOKING POT WITH HANDLE STORED AT HAND SINK. USED TO GET WATER FOR COOKING FOOD. POT REMOVED.
    Location: Cook line
    Equipment: Hand sink
  • Outdoor enclosure design
    Outdoor enclosure for refuse, recyclable, and returnables not properly designed.
    Correction: Outdoor enclosure for refuse, recyclable, and returnables shall be constructed of durable and cleanable materials.
    Comments: DUMPSTER NEEDS AN ENCLOSURE.
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: CLEAN AROUND DUMPSTER. CALL SERVICE PROVIDER AND HAVE THE COOLER EMPTIED, IT HAS REACHED CAPACITY.
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: REMOVE ALL CARDBOARD FROM EQUIPMENT AND SHELVING. REPLACE WITH RIGID PLASTIC OR METAL.
    Location: Cook line
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: PROPERLY LABEL TARO WITH STICKY RICE CONTAINERS, AND ALL OTHER CONTAINERS FOR SALE WITHOUT LABELS.
    Location: Sales floor
    Equipment: Reach in cooler
 12/28/2012Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: CARTONS OF RAW EGGS STORED UNDERNEATH THE SINK AT THE NORTH END OF THE COOKLINE. REMOVE TO COOLER.
    Location: Cook line
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW CHICKEN AND RAW BEEF SKEWERS STORED TOGETHER IN SAME CONTAINER. SEPERATE CHICKEN FROM BEEF, USE SEPERATE CONTAINERS FOR STORAGE.
    Location: Cook line
    Equipment: Cold top
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: COOKING POT WITH HANDLE STORED AT HAND SINK. USED TO GET WATER FOR COOKING FOOD. POT REMOVED.
    Location: Cook line
    Equipment: Hand sink
  • Outdoor enclosure design
    Outdoor enclosure for refuse, recyclable, and returnables not properly designed.
    Correction: Outdoor enclosure for refuse, recyclable, and returnables shall be constructed of durable and cleanable materials.
    Comments: DUMPSTER NEEDS AN ENCLOSURE.
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: CLEAN AROUND DUMPSTER. CALL SERVICE PROVIDER AND HAVE THE COOLER EMPTIED, IT HAS REACHED CAPACITY.
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: REMOVE ALL CARDBOARD FROM EQUIPMENT AND SHELVING. REPLACE WITH RIGID PLASTIC OR METAL.
    Location: Cook line
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: PROPERLY LABEL TARO WITH STICKY RICE CONTAINERS, AND ALL OTHER CONTAINERS FOR SALE WITHOUT LABELS.
    Location: Sales floor
    Equipment: Reach in cooler
 12/13/2012Routine
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE EATING IN KITCHEN. EMPLOYEES MAY ONLY EAT IN DESIGNATED AREAS, NOT INCLUDING THE KITCHEN.
    Location: Kitchen
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Location: Kitchen
    Equipment: Hand sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: FOOD ON FLOOR IN WALK-IN COOLER. ELEVATE AT LEAST 6 INCHES.
    Location: Walk-in cooler
 09/24/2012Recheck
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE EATING IN KITCHEN. EMPLOYEES MAY ONLY EAT IN DESIGNATED AREAS, NOT INCLUDING THE KITCHEN.
    Location: Kitchen
  • Improper hand washing
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Location: Kitchen
    Equipment: Hand sink
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: FOOD ON FLOOR IN WALK-IN COOLER. ELEVATE AT LEAST 6 INCHES.
    Location: Walk-in cooler
 09/17/2012Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The egg rolls on the cart were 57-70F. Discard. Owner said they were from the previous day and may not have cooled down. Cool hot food from 135 to 70 in 2 hours and from 70 to 41 in another 4 hours.2) Cooked chicken pieces were at 63F. Discard.
    Location: Cook line
  • Reusing tasting utensil (corrected)
    Food employee reusing utensil to taste food.
    Correction: A food employee shall provide new utensil for each item tasted.
    Comments: Cook tasted food from the ladle and put the ladle back on the pot. Cease this practice. Wash rinse and sanitize the ladle.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: There was an open drink on the toaster oven. Provide lids and straws.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: There are trash cans used as bulk food containers. Replace with approved food storage containers.
    Location: Dry storage
  • Food contact surface cleanability
    Food contact surface(s) not cleanable.
    Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
    Comments: Wood handled spiders with metal fasteners are not approved equipment. Discard. Provide approved equipment.
    Location: Cook line
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: There is water in the bottom of the reach in cooler. Clean inside the cooler.
    Location: Kitchen
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: There was a pan in the handsink. Never store anything in a handsink.
    Location: Kitchen
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: The dumpster lids are open. Keep lids closed.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: The mop sink is soiled.
    Location: Kitchen
  • Nonfood contact surface design (corrected)
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: Wood dollie in the kitchen with cracks. Discard.
    Location: Kitchen
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: There are pans of food on the floor below the vegetable sink.
    Location: Kitchen
 06/05/2012Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The egg rolls on the cart were 57-70F. Discard. Owner said they were from the previous day and may not have cooled down. Cool hot food from 135 to 70 in 2 hours and from 70 to 41 in another 4 hours.2) Cooked chicken pieces were at 63F. Discard.
    Location: Cook line
  • Reusing tasting utensil (corrected on site)
    Food employee reusing utensil to taste food.
    Correction: A food employee shall provide new utensil for each item tasted.
    Comments: Cook tasted food from the ladle and put the ladle back on the pot. Cease this practice. Wash rinse and sanitize the ladle.
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: There was an open drink on the toaster oven. Provide lids and straws.
    Location: Kitchen
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: There are trash cans used as bulk food containers. Replace with approved food storage containers.
    Location: Dry storage
  • Food contact surface cleanability
    Food contact surface(s) not cleanable.
    Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
    Comments: Wood handled spiders with metal fasteners are not approved equipment. Discard. Provide approved equipment.
    Location: Cook line
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: There is water in the bottom of the reach in cooler. Clean inside the cooler.
    Location: Kitchen
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: There was a pan in the handsink. Never store anything in a handsink.
    Location: Kitchen
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: The dumpster lids are open. Keep lids closed.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: The mop sink is soiled.
    Location: Kitchen
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: Wood dollie in the kitchen with cracks. Discard.
    Location: Kitchen
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: There are pans of food on the floor below the vegetable sink.
    Location: Kitchen
 05/29/2012Routine
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Employee drink nor in a closed container (open can). Provide cups with lids & straws.
    Location: Kitchen
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: Coat on the dry storage shelve.
    Location: Dry storage
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: The floor is soiled in the walk in freezer.
    Location: Walk-in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: A box of food is on the walk in freezer.
    Location: Walk-in freezer
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Emp restroom
 02/07/2012Routine

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