- Basic - Accumulation of food debris/soil residue on soap dispenser. Hand sink on cooks line
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Plastic jug cut in half and reused as scoop.
- Basic - Reuse of single-use number 10 cans.
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- Basic - Stored food not covered in chest freezer. Chicken
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Flour, MSG
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Rice storage. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen. Marinating/prepping beef. **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Food stored in holding unit not covered. Reach in freezer, chicken and beef.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Chicken walk in cooler
- Basic - Reach-in cooler gasket torn/in disrepair. Front double door reach in cooler
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Reach in freezer/spring rolls
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Yellow rice/front counter 122.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cabbage 72, cook's line
- High Priority - Dented/rusted cans present. See stop sale. Dented oyster sauce cans 2 each.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken walk in cooler **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Front counter.
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6/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup/ soup . **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Both Handwash sink .
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Cook's line Reach in cooler, and front Reach in cooler. **Corrected On-Site**
- Basic - Plastic jug cut in half and reused as scoop. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken and beef. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Chicken /Walk in cooler **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler cook's line
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Stored food not covered in chest freezer. Chicken
- Basic - Water leaking from faucet/faucet handle.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. Chicken.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler/ not consistent through out.
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1/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Cooked rice **Corrected On-Site**
- Basic - Build-up of grease on nonfood-contact surface. Hoods
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Food stored in holding unit not covered. Beef/ stand up Reach in freezer.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Tongs/chicken wings **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer _ not all products commercially packaged.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler.
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7/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. rice **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. **Corrected On-Site**
- Basic - Dollies, pallets, racks or skids used to store or transport packaged food not designed to be moved easily to allow for cleaning access. Pepsi racks/ drinks.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food storage container/container lid cracked or broken. Flour bin
- Basic - Food stored on floor. Chicken **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Walk in cooler. **Corrected On-Site**
- Basic - Single-use plastic bag reused. Noodle bags.
- Basic - Soiled reach-in cooler gaskets. Cook's line.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Walk in cooler
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- 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. Chest freezer.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Yellow rice. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler
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3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in bathroom.
- Equipment or utensils not designed or constructed in a durable manner. non handle container used as scoop in bulk flour Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. tongs/chicken wings.
- Observed build-up of grease on nonfood-contact surface. hood filter.
- Critical - Observed cloth used as a food-contact surface. under cuttingboard.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. fork/utensil used to batter and fry chicken.
- Observed nonfood-grade containers used for food storage. walkin cooler.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. chicken , beef reach in freezer.
- Critical - Observed uncovered food in holding unit/dry storage area. chicken, beef reach in freezer, walkin cooler.
- Observed utensils stored in crevices between equipment. cleaver/knife. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. plastic bottle wok area.
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Handwashing cleanser lacking at handwashing lavatory. back kitchen Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Repeat Violation.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. racks in walkin cooler.
- Critical - Observed food stored on floor. rice. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic/oil mixture. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets. cook's line.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cut veggies walkin cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/24/2012 | Routine - Food | Administrative complaint recommended |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Observed cloth used as a food-contact surface. cover noodles.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food stored on floor. chicken
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. can in bulk rice. Corrected On Site.
- Observed nonfood-grade containers used for food storage. bulk rice/prepped veggies.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic/oil mixture. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. prepped vegtables .
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken/beef.freezer.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. box in freezer/can in bulk rice.
- Critical - Observed uncovered food in holding unit/dry storage area. chicken/beef, freezer.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Single-service containers not constructed with the required characteristics. scoops made from 1 galllon container. Corrected On Site.
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. chicken.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.bulk rice, cornstarch.
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Critical - Observed egg crates used as a food-contact surface. Corrected On Site.
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair. reach in cook's line. Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. chest freezer. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed nonfood-grade containers used for food storage. walkin cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chest and reach in freezer. Repeat Violation.
- Observed reuse of single-service articles. reuse of #10 cans. Corrected On Site.
- Observed single-service articles improperly stored. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. bulk cornstarch.
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7/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.(walk in cooler)
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hot water not provided/shut off at employee hand wash sink.(front) Repeat Violation.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(inside bulk food containers)
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed dented/rusted cans.(7 cans of thick soy sauce)
- Critical - Observed employee improperly washing hands.(20 seconds)
- Critical - Observed employee wash hands with no soap.
- Critical - Observed food stored on floor.(bag of onion)
- Observed gaskets/seals on cold holding unit in poor repair.(reach in at cook line)
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(chest freezer)
- 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.(inside bulk food containers)
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.(chest freezer) Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(rice scoop) Corrected On Site.
- Observed nonfood-grade containers used for food storage. Repeat Violation.
- Observed open dumpster lid.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(chest and reach in freezer)
- Observed soiled reach in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.(reach in freezer)
- Observed utensils stored in crevices between equipment.(knives)
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.raw chicken over dumplings
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed nonfood-grade containers used for food storage.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Hot water not provided/shut off at employee hand wash sink. both handsinks need repair
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7/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over beef in freezer
- Critical. Observed food stored on floor. dry storage
- Critical. Observed uncovered food in holding unit/dry storage area.
- 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.
- Observed employee with no hair restraint.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed nonfood-grade containers used for food storage.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed clean utensils/equipment stored in dirty bucket.
- Equipment and utensils not properly air-dried.
- Observed utensils stored in crevices between equipment.
- Observed reuse of single-service articles.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed screen door n poor repair. metal damaged
- Observed dusty ceiling tiles and/or air conditioning vent covers.
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12/8/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. pork over ready to eat. walk in cooler
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over beef in freezer
- Critical. Observed food stored on floor. kitchen
- Critical. Observed uncovered food in holding unit/dry storage area. cooler
- Critical. Observed cloth/newspaper used as a food-contact surface.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. chicken
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed employee with no hair restraint.
- Observed ripped/worn cardboard used as shelf cover.
- Food-contact surface not smooth and easily cleanable. egg crates
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed nonfood-grade containers used for food storage. bags and bulk containers
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease on hood filter
- Equipment and utensils not properly air-dried.
- Observed utensils stored in crevices between equipment. knive
- Observed single-service articles stored without protection from contamination.
- Observed reuse of single-service articles.
- Critical. Handwash sink not accessible for employee use at all times. front
- Critical. Handwashing cleanser lacking at handwashing lavatory. front
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Wet mop not hung to dry.
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8/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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