- No Violations Were Observed
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01/11/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed food with rodent droppings in it.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked egg rolls.
- Critical. Observed potentially hazardous food thawed in standing water hens. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food shell eggs above veggies.
- Critical. Observed food stored on floor oil/sauces.
- Critical. Observed food stored on floor beef in walkin.
- Critical. Observed uncovered food in holding unit/dry storage area egg rolls.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food pot without handle chicken.
- Critical. Observed encrusted material on can opener.
- Observed reuse of single-service articles using jug as a scoop.
- Critical. Observed spray hose at dish sink lower than flood rim of sink by dish machine.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Hand wash sink lacking proper hand drying provisions not working.
- Critical. Handwashing cleanser lacking at handwashing lavatory in kitchen.
- Critical. Observed rodent activity as evidenced by rodent droppings found 10(dry) on shelf by oven in main kitchen.6 Fresh (soft) behind wok,droppings on top of cans on shelf in main kitchen.droppings in bucket with sugar.8 (fresh) on floor by wok. 3 on top of each can on shelf about 40 cans mainly dry. 20 drops in old dry storage.
- Observed personal care item stored with food jacket on food shelf.
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01/10/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/29/2010 | Routine - Food | Emergency Order Callback Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. no prepared food is dated Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic in oil 55, cornstarch/water batter 65 in reachin. on salad bar, seafood salad 52. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. on food bar, chicken sticks 100, wings 120, general tso's chicken 112, vegetable lo mein 130. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs, raw chicken, raw seafood over vegetables, sauce in reachin. raw chicken over Bucket of ginger in walkin. Repeat Violation.
- Critical. Observed food contaminated by rodent droppings. bag of rice. discarde by owner
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bread crumbs, bulk vinegar. Repeat Violation.
- Critical. Observed soil residue on storage containers.rodent droppings on bulk food containers Repeat Violation.
- Critical. Observed buildup of soil in the interior lid of ice machine. Repeat Violation.
- Critical. Observed buildup of slime on soda dispensing nozzles and in drip tray. rodent droppings in drip tray.
- Equipment and utensils not properly air-dried. beverage glasses
- Critical. Observed rodent activity as evidenced by rodent droppings found. 15 semi soft droppings on top of opened bag of rice. soft droppings found inside open bag of rice-could not count because they kept sifting through the rice. 4 semi soft in container of fried noodles on top of soda machine. hard droppings found throughout kitchen in the following locations: 4 under rice cooker10-15 on floor under storage shelves at end of cookline, 5 on top of flour bag, 6 on top of food buckets, 6 on shelf over cookline reachin, 3 on prep table, 10 on floor under cookline, 7 on shelf & slicer under prep table in dish area, 18 in soda machine drip tray, 7-10 on shelving in storeroom. Repeat Violation.
- Critical. Observed screen in door torn/in poor repair. Repeat Violation.
- Observed holes in ceiling throughout where electrical conduit goes into ceiling.
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4/28/2010 | Routine - Food | Emergency order recommended |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. no prepared food was dated. Repeat Violation.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic in oil 55, cornstarch /water batter 65, in reachin. on salad bar, seafood salad 52. Repeat Violation.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. on food bar, chicken sticks 100, wings 120general tso's chicken 112, vegetable lo mein 130.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food.raw eggs,raw chicken, raw seafood over vegetables, sauce in reachin Repeat Violation.
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food. raw chicken over bucket of ginger, walkin
- Critical. Violation: 08A-35-1 Observed food contaminated by rodent droppings.bag of rice. discarded By owner
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bread crumbs, vinegar Repeat Violation.
- Critical. Violation: 22-18-1 Observed soil residue on storage containers. rodents droppings on bulk food containers
- Critical. Violation: 22-20-1 Observed buildup of soil on the interior lid of ice machine.
- Critical. Violation: 22-24-1 Observed buildup of slime on soda dispensing nozzles and in drip tray. rodent droppings in drip tray.
- Violation: 24-08-1 Equipment and utensils not properly air-dried. beverage glasses
- Critical. Violation: 35A-04-1 Observed rodent activity as evidenced by rodent droppings found throughout the establishment, too numerous to count. approximately 15 semi soft droppings on top of opened rice bag. soft droppings found inside open bag of rice-could not count because they kept sifting through the rice. 4 semi soft in container of fried noodles on top of soda machine. hard droppings found throughout kitchen in the following locations: 4 under rice cooke , 10-15 on floor under storage shelves at end of cookline, 5 on top of flour bag, 6 on top of food buckets, 6 on shelf over cookline reachin, 3 on prep table, 10 on floor under cookline, 7 on shelf & slicer under prep table in dish area, 18 in soda machine d ip tray, 7-10 on shelving in storeroom.
- Critical. Violation: 35B-15-1 Observed screen in door torn/in poor repair.
- Violation: 37-13-1 Observed holes in ceiling throughout where electrical conduit goes into ceiling
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4/28/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- No Violations Were Observed
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4/23/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Establishment not maintaining shellstock tags for 90 days.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. no prepared food was dated. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. noodles 58 , garlic in oil 80, flour/water batter 95, on counter.shrimp 60 in reachin. on salad bar, seafood salad 65, cut melon 62. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. on food bar, chicken sticks 92, wings 95. large pan of pork sitting in kitchen at 50.Repeat Violation.
- Critical. Displayed food not properly protected from contamination. crispy noodles, onions at food bar
- Critical. Observed raw animal food stored over ready-to-eat food. seafood over sauce & gravy in reachin Repeat Violation.
- Critical. Observed raw animal food stored over cooked food. raw chicken over cooked chicken in reachin.
- Critical. Observed food stored on floor. walkin cooler Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area.walkin cooler
- Critical. Observed food contaminated by rodent droppings.bag of rice. discarded By owner
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. soy sauce Repeat Violation.
- 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. flour
- Critical. Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. pan in handsink
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. vegetables Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Food-contact surface not smooth and easily cleanable.soil encrusted tape on spoons
- Observed a nonfood-grade basting brush used in food.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. none
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue on storage containers. rodents droppings on bulk food containers
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of soil on the interior lid of ice machine.
- Critical. Observed buildup of slime on soda dispensing nozzles and in drip tray. rodent droppings in drip tray.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. rice cooker, knives in rack
- Equipment and utensils not properly air-dried. beverage glasses
- Observed single-service items stored on floor.
- Drain cover(s) missing. dish area
- Critical. Handwash sink not accessible for employee use at all times. end of cookline Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. dish area Repeat Violation.
- Observed grease on the ground outside back door.
- Critical. Observed dead roaches on premises.one dead roach on floor by ice machine
- Critical. Observed rodent activity as evidenced by rodent droppings found throughout the establishment, too numerous to count. Under dry storage shelving in 2 separate locations, on shelf under rice cooker, in bag of rice, on top of bulk food bags & bulk food containers, in clean utensils, on floor under cookline & on floors throughout kitchen, in pots & pans, in aluminum foil box, around water heater, on shelf under prep table, on slicer, top of disHMACHINE, in soda machine drain tray, in cabinet in wait station, in cabinets under food bars, in restrooms, in storage room on floor, under shelving, on soda boxes. repeat violation
- Critical. Observed screen in door torn/in poor repair.
- Observed hole in wall. by rear stoREROOM
- Observed holes in ceiling throughout where electrical conduit goes into ceiling
- Observed personal item stored with food.tshirt on food shelves Corrected On Site.
- Critical. Observed toxic item stored by food.WD40
- Critical. Observed container of medicine improperly stored. with food Corrected On Site.
- Critical. Identity of food or food product misrepresented. on hot bar, food item labeled cheese crab meat but item is made of imitation crabmeat. item labeled fried scallops on food bar but using scallop flavored seafood nuggets
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4/23/2010 | Routine - Food | Administrative complaint recommended |
- Critical. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; and (5) Except as exempted in the Federal Food, Drug, and Cosmetic Act Section 403(Q)(3)-(5), nutrition labeling as specified in 21 CFR 101 - FOOD Labeling and 9 CFR 317 Subpart B Nutrition Labeling.
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above;
- Critical. Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- Critical. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical. (A) A handwashing lavatory shall be maintained so that it is accessible at all times for EMPLOYEE use.
- Critical. (A) A handwashing lavatory shall be maintained so that it is accessible at all times for EMPLOYEE use.
- Critical. Handwashing Cleanser, Availability. Each handwashing lavatory or group of 2 adjacent lavatories shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Critical. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
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1/8/2010 | Routine - Food | Administrative complaint recommended |
- 1 35A-04-1 OBSERVED RODENT DROPPINGS UNDER SODA DRINK STATION . THESE WERE CLEAN UP PRIOR TO FINISHING THE INSPECTION .
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1/8/2010 | Complaint Full | Admin. Complaint Callback Not Complied |
- Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only.
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9/25/2009 | Complaint Full | Emergency Order Callback Complied |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name in english.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food.RAW FISH OVER COOKED MEAT. Repeat Violation.
- Critical. Violation: 08A-28-1 Observed food stored on floor.
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.RIC. Repeat Violation.
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.AFTER SMOKING .
- Critical. Violation: 12B-06-1 Observed evidence of employee smoking while preparing food .
- Critical. Violation: 22-28-1 Observed thermometer in product inside reach in cooler soiled with accumulation of food residue so thick temp could not be read.
- Violation: 26-02-1 Observed reuse of single-service articles.AS A SCOOP IN DRIED FOODS.
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times.TWO.
- Critical. Violation: 35A-04-1 Observed rodent activity as evidenced by rodent droppings found.20 TO 40 SOME FRESH DROPPINGS UNDER ICE BIN AND SODA & TEA DRINK AREA, ANOTHER 12 to 15 IN STORAGE AREA UNABLE TO DETERMINE FRESHNESS. ABOUT 12 TO 15 FRESH DROPPINGS FOUND UNDER PREP TABLE AND TRIPLE SINK IN PREP AREA. ABOUT 50 TO 60 SOME FRESH FOUND UNDER SALAD BAR ALONG WITH A DEAD RODENT. 5 DROPPINGS FOUND ON RICE COOKER STAND,THE ONE TESTED WAS FRESH.
- Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Violation: 53B-04-1 Employees have not received training related to their assigned duties.
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9/25/2009 | Complaint Full | Emergency Order Callback Not Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name in english.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed raw animal food stored over cooked food.RAW FISH OVER COOKED MEAT. Repeat Violation.
- Critical. Observed food stored on floor.
- 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 ready-to-eat food.RIC. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.AFTER SMOKING .
- Critical. Observed evidence of employee smoking while preparing food .
- Critical. Observed thermometer in product inside reach in cooler soiled with accumulation of food residue so thick temp could not be read.
- Observed reuse of single-service articles.AS A SCOOP IN DRIED FOODS.
- Critical. Handwash sink not accessible for employee use at all times.TWO.
- Critical. Observed rodent activity as evidenced by rodent droppings found.50 to 75 SOME FRESH DROPPINGS UNDER ICE BIN AND SODA & TEA DRINK AREA, ANOTHER 12 to 15 IN STORAGE AREA UNABLE TO DETERMINE FRESHNESS. ABOUT 12 TO 15 FRESH DROPPINGS FOUND UNDER PREP TABLE AND TRIPLE SINK IN PREP AREA. Repeat Violation.
- Critical. Observed rodent activity under customers drink station, live rodent found in glue trap.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Employees have not received training related to their assigned duties.
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9/24/2009 | Complaint Full | Emergency order recommended |
| No report available. | 3/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/11/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/11/2008 | Food-Licensing Inspection | Admin. Complaint Callback Complied |
| No report available. | 7/10/2008 | Routine - Food | Warning Issued |
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