- Basic - Bowl or other container with no handle used to dispense food. Plastic cup in the container of soy sauce **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Cooks drink in the food storage reach in cooler at the front counter next to the fryers **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Employee bag stored to the fortune cookies at the front counter. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Hand sink at the frontline
- Basic - Stored food not covered in walk-in freezer. Krab ran goons **Corrected On-Site**
- Basic - Wood food-contact surface not properly sealed. Pallet under the ware washing sink where the trays are stored.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Hand sink at the frontline
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of the 3-compartment sink.
- Basic - Walk-in cooler floor soiled.
- High Priority - Chlorine sanitizer in bucket not at proper minimum strength. Bucket 200 **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pork 45°. Moved to the freezer to drop the temperature
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Prep reach in cooler
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9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Stored food not covered in walk-in freezer. Wontons **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for Bucket .Do not use equipment/utensils not properly sanitized. Bucket 0ppm/ 5ppm
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Rice stored in the trash container.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch at the cook line 71?. Iced.
- High Priority - Raw animal food stored over ready-to-eat food. Raw liquid eggs over the sauce in the prep line cooler. **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. Egg rolls in the walk in cooler.
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3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bucket chlorine sanitizer not at proper minimum strength. 0ppm bucket .
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Plastic cup without handle inside the sugar. Corrected On Site.
- No suitable facilities provided to store employee clothing and other possessions. Cellphone on the top of the prepline cooler. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Storage container lids-flour, cornstarch , rice at rear exit.
- Critical - Observed encrusted, soiled material scoop handle in the flour. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.
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10/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. Number 10 can used to stored knives-under prep table .
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook walked to the walk in cooler, touched handle, returned to the cookline without changing his gloves. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Cookline prep cooler.
- Observed residue build-up on nonfood-contact surface. Seasoning rack at the cooking line.
- Observed ripped/worn tin foil used as shelf cover. Shelf under the rice cooker in the rear, next to oven.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Breading for shrimps . Corrected On Site.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. Operators child around the frontline pickup food counter.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Trays of eggrolls in the walk in cooler. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Pork 51 degrees, cooked 3/7/10 per operator, reach in cooler, cookline.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Sesame container on the shelf at the cookline.
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3/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Scoop handle in the flour.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of the rice cooker.
- Observed build-up of light grease on nonfood-contact surface. Hood filters.
- Observed wall soiled with accumulated food debris. Wall behind the 3-compartment sink.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Corrected On Site.
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10/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of sprite next to the slicer . Corrected On Site.
- Critical - Observed dented/rusted cans. Bamboo shoot. Pulled from storage. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food being cooled by nonapproved method. Observed pan of cooked chicken at the cookline at 122 degrees cooling. Chicken was moved to the walk in cooler. Corrected On Site.
- Observed food debris accumulated on kitchen floor. Walk in frezeer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornstarch 79 degrees at the cookline. Corrected On Site.
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6/22/2011 | 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. Eggrolls in the walk in cooler. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken cooked 1/2/11. Corrected On Site.
- Critical. Prep surface not sanitized after contamination and prior to use. Operator washed the grey prep container under the faucet, turned it down to dry without sanitizing it.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Storage shelf next to the reach in cooler.
- Observed utensils stored in crevices between equipment. Chopping knife stuck between the prep table and the reach in cooler.
- Critical. Observed toxic item stored in food preparation area. Degreaser at the cookline. Corrected On Site.
- Wet mop not hung to dry.
- Establishment rules not written in English. Cooking wine at the cookline labeled in Chinese. Corrected On Site.
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1/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. [Container of pepper on the storage rack, dry storage ]. Corrected On Site. Repeat Violation.
- Critical. Observed potentially hazardous food thawed at room temperature. [Raw chicken thawing at the warewashing sink].
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. [Owner washed hands at the 3-compartment sink].
- Observed employee with no hair restraint.
- Observed nonfood-grade containers used for food storage. [Shopping bags in the reach in cooler at the fryers]. Corrected On Site. Repeat Violation.
- Observed nonfood-grade containers used for food storage. Cooked chicken stored on cardboard box in the reach in cooler at fryers]. Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. [Both handsinks blocked]. Corrected On Site.
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8/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. [Shell eggs]. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. [ All containers-flour, sugar, salt, ect].
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. [Raw chicken over the raw beef in the walk in feezer ].
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. [Raw chicken over the french fries, eggrolls in the walk in freezer].
- Critical. Observed food stored on floor. [Cooking oil].
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. [Rice spoon in water at 68 degrees ].
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. [Open bottle of water on the prep table before the fryers].
- Food-contact surface not smooth and easily cleanable. [Carton box storing the fried noodles].
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3/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No handwashing sign provided at a handsinks used by food employees. Corrected On Site.
- No Heimlich maneuver sign posted.
- Observed no child labor law poster. Corrected On Site.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. [NEW OPERATOR]. Employee's must be trained within 60 days of hire.
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1/27/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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