- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw sprouts 80° in standing water on COOKLINE . CORRECTIVE ACTION TAKEN: moved to reach in cooler to keep cold **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over cooked rice in walk in cooler. Raw shell eggs in COOKLINE cooler over cooked pork. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked chicken wings 86° less than two hours into cool; cooked egg rolls 101° less than one hour into cool; raw marinated chicken ambient cooling 56° less than one hour. **Corrected On-Site**
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10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/9/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Multiple instances in walk in cooler **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Wok station cook **Corrected On-Site** **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door has gap. **Warning**
- Basic - Garbage on the ground and/or pad around dumpster. Outside rear door. **Warning**
- Basic - In-use utensil stored in sanitizer between uses. Metal tongs **Corrected On-Site** **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Heavy use in walk in freezer. Also using these bags in walk in cooler **Repeat Violation** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wiping cloths on food prep table **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Bulk containers of flour not labeled in English. Squeeze bottles on COOKLINE not labeled at wok station. **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cardboard boxes used to hold cooked chicken on COOKLINE **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked rice 54° on COOKLINE. Moved to walk in cooler. Cooked chicken on COOKLINE 45-52°. Moved to walk in cooler. Raw bean sprouts 71° on food prep table. Partially cooked chicken wings 46-56° next to fryer station. **Repeat Violation** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200 ppm **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plastic trays **Corrected On-Site** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Nothing in walk in cooler or reach in cooler date marked. **Repeat Violation** **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Only provided photo copies. **Warning**
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4/9/2014 | Routine - Food | Warning Issued |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. Large fly in food - see stop sale
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Cardboard box container used as food contact surface **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cooked rice - in kitchen at 58° f - corrective action - back in walk cooler - chicken raw 46° in reach in cooler - corrective action - in walk in freezer- chopichen nugget in kitchen 57° f- corrective action back in walk in cooler- bean sprout in kitchen at 54° f-
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Contaminated by fly - cabbage and shrimp
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen **Corrected On-Site**
- Critical - Handwashing cleanser lacking at handwashing lavatory.kitchen
- Critical - Observed handwash sink used for purposes other than handwashing.kitchen **Corrected On-Site**
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.rice/storeroom
- Observed open dumpster lid.
- Observed single-service articles stored without protection from contamination.to go containers/storeroom
- Unwrapped single-service utensils not presented so that only the handles are touched.spoons/forks
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12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.chlorine
- Observed personal care item stored with food.cell phones/cookline Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.shrimps /chicken /walk in freezer Corrected On Site.
- Observed utensils stored in crevices between equipment.knives/cookline Corrected On Site.
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8/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. kitchen
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed equipment and utensils not rinsed between washing and sanitizing.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. owner/manager child
- Critical - Sanitizing solution not being used at three compartment sink.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in all holding units.
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7/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. rice container
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Wet mop not hung to dry.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro Corrected On Site.
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1/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. No handwashing sign provided at a handsink used by food employees. bathroom
- Observed improper storage of maintenance tools that interferes with cleaning.
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7/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area. fish walk-in cooler Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- Observed gaskets with mold-like build-up.
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1/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. rice
- Critical. Hot water not provided/shut off at employee hand wash sink. hot water s off. Corrected On Site.
- Wet mop not hung to dry.
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7/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/7/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/28/2008 | Routine - Food | Warning Issued |
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