October 13, 2009 (Routine)

Violations:

• 0380 - Corrected During Inspection Critical There was one can of bamboo shoots, with a dent in the bottom seam, which was being stored on the storage rack where canned foods intended for service to the public are being stored. There was one can of peaches slices, with a dent in a seam, which was being stored on the strorage rack where canned foods intended for service to the public are being stored.
  Cans with dents in top, bottom, or side seams may not be used for service to the public. Cans with dents in seams need to be segregated, as soon as cases of canned foods are unpacked at the establishment. Cans with dents in seams need to be placed in the specially designated area for "damaged cans only" designated by the sign-not put up on shelves where the undamaged cans are being stored. This violation was immediately corrected by the establishment management..
• 1890 - Corrected During Inspection Critical There was one steel pan, stored where only presumably clean pans are to be stored, which had visible debris in it.
  The dirty pan, and the surrounding pans, were immediately taken to the dirty dishes side of the mechanical dishwasher-to be scrubbed, and then washed, rinsed, and sanitized. This corrected the violation.

Comments:
Handwashing, and dishwashing, facilities were being maintained correctly. No food tempeature problems were observed.

June 19, 2009 (Follow-up)

Violation: 0450 - Corrected During Inspection Critical A cook was observed touching precooked seafood ("sea legs") with bare hands.
We do not allow any bare hand contact with ready-to-eat foods (such as "sea Legs" precooked seafood product). Even if the food will be cooked again, prior to service to customers, no bare hand contact is allowed. Restaurant workers must wear disposable gloves when handling precooked seafood products ("sea legs") and other ready-to-eat foods.
Comments:
No food temperature problems were observed. Cold food prep bar refrigerator have been repaired and is working properly. Handwashing facilities were being maintained correctly.

June 16, 2009 (Risk Factor Assessment)

Violations:

• 0470 - Corrected During Inspection Critical There was a raw egg (not in shell), in a bowl, above a pan of cooked, unsliced pork, on top of the cold food prep bar across from the grill.
  Raw eggs may not be stored above precooked foods or ready-to-eat foods. The bowl with the egg in it was immediately moved to a storage area below ready to eat foods. This corrected the violation.
• 0820 A 2 - Critical Foods were "out of temperature" on top of the cold food prep bar, and in the 3-door reach-in refrigerator below the cold food prep bar, in the kitchen, across from the woks/grill. Cooked chicken pieces were at 58 F. Fried fish was at 62 F. Baby corn in pan on top of the "cold food" prep bar was at 57. Cooked, unsliced pork in a pan on top of the cold food prep bar was at 57 F.
  All foods in the cold food prep bar/refrigerator unit which had been placed in this unit for more than 4 hours were immediately discarded by the establishment management, were at our request. When a potentially hazardous "cold" food goes out of temperature, that is above 41 F, it must be eaten , or discaded, within 4 hours of going out of temperature, or there is a risk of foodborne illness. No foods may be stored in this unit until it has been repaired, and is capable of holding all potentially hazardous foods at 41 F, or lower at all times.

January 23, 2009 (Critical Procedures)

Violations:

• 0470 - Critical Raw pork was being sliced directly on the large cutting board , which is attached to the front of the cold food prep bar across from the woks.
  The raw meat may not ever be in direct contact with the cutting board surface attached to the front of the large board where green peppers and other ready-to-eat foods are being sliced. Use a seperate, samller cutting board for raw meats. Wash rinse and then sanitize cutting boards after each use with raw meats. This prevents the possibility of foodborne illness from cross contamination from the raw meats.
• 0820 A 2 - Critical Foods were "out of temperature" in big 2-door reach-in refrigerator across from woks. Cooked pork on stick was at 48 F. Dumplings were at 46 F. Lo mein was at 47 F. Fried chicken wings were at 46 F.
  Potentially hazardous foods must be stored at 41 F, or lower. When a potentially hazardous food goes out of temperature, that is above 41 F, it must be eaten or discarded within 4 hours, or there is a risk of foodborne illness. The big 2-door refrigerator needs to be adjusted/repaired, so that it will hold foods at 41 F, or lower at all times.
• 1890 - Critical The mechanical dishwasher was not sanitizing dishes. The final rinse step was not getting any sanitizing solution.
  The available chlorine level, associated with the final rinse step, must be 50 to 100 ppm, for the mechanical dishwasher to be santiizing correctly. All items must be sanitizied manually, using the three compartment sink, until the mechanical dishwasher has been repaired and is again working correctly.

September 04, 2008 (Critical Procedures)

Violation: 3270 - Critical A live roach was seen crawling up the wall in front of the mechanical dishwasher, in the kitchen.
A licensed pest control operator must be contacted by the restaurant to inspect,and treat, the establishment, as soon as possible. Foods are covered and food temperatures are acceptable, so the restaurant may continue to operate, as they work to correct this problem.

April 29, 2008 (Routine)

Comments:
No violations were observed on this inspection.

December 17, 2007 (Routine)

Violations:

• 0610 - Corrected During Inspection There was an opened plastic bag of carrots on the floor, in the walk-in refrigerator.
  All foods must be stored at least 6 inches above the floor. The only exception to this regulation is that unopened cases/boxes of food may be stored on the floor, until they are opened. This violation was immediately corrected by the establishment management.
• 1890 - Corrected During Inspection Critical No detectable sanitizer was being delivered associated with the sanitizing step (the final rinse step) of the mechanical dishwasher.
  We require that the available chlorine level associated with the sanitizing step of the mechanical dishwasher always be 50 to 100 ppm, as measured by the test strips, which are on hand. Until the mechanical dishwasher is again sanitizing correctly, our requirement is that all items must be sanitized manually, using the three compartment sink, following running them through the mechanical dishwasher. A service call was placed immediately by the restaurant management. The problem with the mechanical dishwasher was corrected.
• 3080 - The lighting intensity in the back part of the walk-in refrigerator was less than 2 foot candles.
  We require that the lighting intensity in all areas in the walk-in refrigerator be 10 foot candles or higher, measured 30 inches from the floor. An additional lighting fixture needs to be installed, on the wall near the compressor. And 100 watt bulbs should be used in the two existing light fixtures in the walk-in refrigerator, instead of the 60 watt bulbs that are now used in those two light fixtures.

Comments:
All handwashing sinks were being properly maintained. No food temperature problems were observed.

August 10, 2007 (Routine)

Violation: 0470 - Corrected During Inspection Critical There was a plate of raw sausage (ground pork), in plastic wrap, being stored on a shelf above covered storage tubs of cantelope pieces and honey dew melon pieces, in the walk-in refrigerator.
Raw meats and raw seafood must always be stored below all ready-to-eat foods. This violation was immediately corrected by the management.
Comments:
Handwashing facilities, and dishwashing facilities were being properly maintained.

March 19, 2007 (Critical Procedures)

Violations:

• 0380 - Corrected During Inspection Critical There were two cans, with dents in a seam, which were stored intermixed with cans of foods intended for service to the public.
  Cans with dents in top, bottom, or side seams may not be used for service to the public. Cans with dents in seams must be stored in a place well separated from the place where cans intended for service to the public are being stored. And there must be a sign in this place-where the cans with dents in seams are stored-which says "damaged cans only." (The sign can be hand written.) Damaged cans may be held in this special area, until they can be returned to the supplier for reimbursement. Or they may be discarded. This violation was immediately corrected by the management.
• 1770 A - Corrected During Inspection Critical The ice scoop was sitiing in a pool of standing water which was located on top of the ice machine, above the door to the ice bin.
  The ice scoop must be stored on a smooth, clean tray, or in a smooth, clean container. The ice scoop may not ever be stored directly on the top of the ice machine. The top of the ice machine (above the door to the ice bin) is not easy to clean, because of the risk of "dripping" down into the ice bin. And the top of the ice machine must be kept dry all times. This violation was immediately corrected by the management. The ice scoop was washed, rinsed, and sanitized, and then stored in a clean pan. The water on top of the ice machine was wiped up.

Comments:
No food temperature problems were observed.

November 20, 2006 (Routine)

Violations:

• 0550 - Corrected During Inspection The spoon for the cooked white rice (in the white warmer unit), in the customer buffet bar area, was being stored in non-running water, at room temperature.
  This is not allowed. Store the spoon on a clean plate, or on a clean tray. If you wish to store the spoon in water, a "dipper well," with running water, must be installed.
• 0820 - Corrected During Inspection Critical Cooked white rice in white warmer unit in customer buffet bar area, ,was "out of temperature." The cooked white rice was at 106 F.
  All potentially hazardous "hot" foods (including cooked rice) must be held at 140 F, or higher, until served. This cooked rice was immediately discarded by the restaurant management, at our request.

May 22, 2006 (Routine)

Violations:

• 1700 - Corrected During Inspection Critical The mechanical dishwasher was not getting any sanitizer associated with the final step of the cycle (the sanitizing step).
  Available chlorine level must always be 50 to 100 ppm, as measured by the test strips. There was an air bubble in the sanitizer-pump dispensing line which was the problem. The problem was corrected. Available chlorine level associated with final step of the mechanical dishwasher is now 75 ppm.
• 3240 - Corrected During Inspection No handwashing soap was present at the kitchen handwashing sink.
  We require that there be handwashing soap at the kitchen handwashing sink, at all times. We need to do everything possible to encourage frequent, and whenever necessary, handwashing.

November 21, 2005 (Routine)

Violations:

• 1730 - The plastic wrap being used to block a leak in the drain pipe coming out of the ice machine, in the back part of the kitchen, is not allowed.
  The ice machine drain pipe must be replaced, or properly repaired, as soon as possible.
• 2310 - Corrected During Inspection Critical There was no handwashing soap at the kitchen handwashing sink.
  We require that there be handwashing soap at the kitchen handwashing sink, at all times. We need to do everything possible to encourage frequent, and whenever necessary, handwashing. This violation was immediately corrected by thye owner.

May 31, 2005 (Routine)

Violations:

• 0380 - Corrected During Inspection Critical Three cans with dents in top, bottom, or side seams were being stored on a storage rack along with canned foods intended to be served to the public.
  Cans with dents in top, bottom. or side seams may not be used for service to the public. The damaged cans must be stored in a special area (with a sign) designated for "damaged cans only." This violation was immediately corrected by the owner.
• 0470 - Corrected During Inspection Critical Cooked foods, in pans, were being stored below a pan of raw beef, in the 2-door reach-in refrigerator, across from the deep fryer unit, in the kitchen.
  Raw meats must always be stored below all precooked, or ready-to-eat foods. This is true, even if the pre-cooked foods will be agian reheated, prior to service. This violation was immediately corrected by the owner.
• 0550 - Plastic "carry-out" containers were being used as a substitute for proper scoops, with handles, in the bulk sugar storage bin, the bulk flour storage bin, and in the rice cooker unit.
  Only scoops or spoons, with proper handles, may be used. Handles must always be up, out of the product. This violation was immediately corrected by the owner.

Comments:
Handwashing and dishwashing were being carried out correctly. No food temperature problems were observed.

December 19, 2004 (Follow-up)

Comments:
No violations were observed on this inspection. Handwashing soap and paper towels were available at all handwashing sinks, as we require. Available chlorine level associated with the sanitizing step (the final step) of the mechanical dishwasher was between 50 ppm and 100 ppm, as we require.

December 15, 2004 (Routine)

Violations:

• 3020 - There was no available handwashing soap at the kitchen handwashing sink.
  We require that all handwashing sinks be stocked with handsoap, and paper towels, at all times. This violation was immediately corrected by the owner.
• 1700 - Critical Repeat There was no detectable sanitizer associated with the sanitizing step of the mechanical dishwasher.
  We require that available chlorine level associated with the mechanical dishwasher be 50 to 100 ppm, as measured by the test strips. A service call was immediately placed by the owner. Until the mechanical dishwasher is again getting the proper level of sanitizer, associated with the sanitizing step (the final step), all items must be sanitized in the sanitizing compartment of the three compartment sink, following the run through the mechanical dishwasher.
• 1770 C - There was visible dried debris in the bottom of the storage pan for the ice scoop, associated with the big ice machine, in the kitchen.
  The ice scoop and the storage pan were taken to the three compartment (dishwashing) sink, and immediately washed, rinsed, and sanitized by the owner.

June 28, 2004 (Routine)

Violations:

• 1700 - Critical Mechanical dishwasher was not getting any detectable sanitizer, associated with the final rinse step (the sanitizing step).
  Available chlorine level associated with the sanitizing step of the mechanical dishwasher always needs to be 50 to 100 ppm. Repair /maintenance personnel were called immediately, and the problem was immediately corrected.
• 1530 - The required test strip kit, for monitoring sanitizer levels, was not on hand.
  We require that a test strip kit be on hand at all times, for monitoring sanitizer levels. This violation was immediately corrected. The appropriate test strip kit was provided to the establishment by the repair/maintenance company which repaired the mechanical dishwasher, at the time of our inspection.
• 0470 - Critical In the walk-in refrigerator, a plastic tub of raw chicken meat, and a bowl of raw shrimp, were stored above a half of a watermelon, covered in plastic, and a bowl of cooked shrimp, covered with plastic.
  Raw meats, and raw seafood, always need to be stored below cooked foods and othere ready-to-eat foods. This violation was immediately corrected by the food establishment manager.

April 07, 2004 (Routine)

Violations:

• 0540 - Critical Knives/choppers on magnetic strip knife rack had dried food debris on them.
  All knives on the rack, and the magnetic strip inself, were immediately washed, rinsed, and sanitized by the cook.
• 3140 - There was an employee drink in the kitchen which had a straw in it, as we require, but was uncovered.
  We require that all employee drinks in the kitchen be covered, and have a straw in them at all times. This violation was immediately corrected by a foodservice worker.
• 0690 - There was a yellow popsickle, in plastic, being stored in the big ice machine.
  Nothing may be stored in the ice machine, except plain ice. This violation was immediately corrected by the cook.
• 0550 - The handle of the ice scoop in the ice bin below the soft drink dispenser was touching the ice.
  If ice scoops are stored in the ice, then the handle must always be up, out of the ice. This problem was immediately corrected by the manager on duty.
• 2260 - Critical There is no back-flow prevention hose bib between the faucet of the mopsink, and the hose which is hooked up to the faucet of the mopsink.
  We require that all faucets which may be hooked up to a hose have a means of back-flow prevention. A back-flow prevention hose bib must be installed immediately, between the faucet and the hose.

Comments:
Handwashing and manual and mechanical dishwashing appeared to be carried out correctly.