- Basic - Bowl or other container with no handle used to dispense food. Observed that a bowl is being used to scoop raw shrimp and a pot with no handle is used to scoop raw rice. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed grease and food debris on the shelving of a cart at the end of the cook's line.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Raw pork in the walk-in cooler. **Corrected On-Site**
- Basic - Food stored on floor in the walk-in cooler. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment. Observed grease on the floor under the deep fat fryer.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit next to a rice cooker. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture under the right side compartment of the 3 compartment sink.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed under water that was barely running/dripping. Raw shrimp in the 3 compartment sink. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed that cardboard egg trays are being re-used to store raw cabbage in the walk-in cooler.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Observed raw chicken and raw beef stored behind cooked pork in the top of the Bain Marie cooler on the cook's line. This could cause cross contamination if the chicken juices drip onto the beef or cooked pork. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Chicken over beef. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. Cooked in a reach-in freezer in the kitchen.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked pork that was in a freezer. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers. The bulk food storage container used for sugar and cornstarch.
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09/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Grease accumulated under cooking equipment. Under the deep fat fryer in the kitchen.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed beef being thawed at room temperature in the kitchen. Placed in the walk-in cooler. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce.raw chicken over unwashed produce in the walk-in cooler. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Cooked rice **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Salt container in the kitchen. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw pork thawing over cooked chicken wings in the walk-in cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over pork **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. Cooked pork ribs in the walk-in cooler. **Corrected On-Site**
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Build-up of grease on nonfood-contact surface. On the outside of the deep fat fryer.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored in a location that is exposed to splash/dust. Duck sauce and flour under a dry board of the 3 compartment sink.
- Basic - Grease accumulated under cooking equipment. Under the deep fat fryer.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit on the cooks line. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Fried rice **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch water on the cooks line.
- High Priority - Raw animal food stored over cooked food. Raw shrimp above cooked chicken in the walk-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over sauces in the walk-in cooler.
- 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. Roast pork
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked pork **Corrected On-Site**
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11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.sides of cooking equipments
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Hood soiled with accumulated grease.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Nonfood-grade bags used in direct contact with food.storage container
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.in walk in cooler
- Intermediate - Soil residue in food storage containers.
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed food debris accumulated under equipments on floor.
- Critical - Observed food-contact surfaces encrusted food deposit- Bathing brush
- Observed residue build-up on nonfood-contact surface. Walk in cooler shelves
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Soupes at 130* F- Corrective action - Reheated
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Corrective action back in reach in cooler
- Critical - Working containers of food removed from original container not identified by common name. Water -
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8/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves-
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed build-up of grease on nonfood-contact surface. Sides of cooking equipments
- Critical - Observed food prepared in a prohibited area. Corrected On Site.
- Critical - Observed soil residue in storage containers.
- Critical - Observed uncovered food in holding unit/dry storage area. Several items in 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.Egg rolls and pork ribs Corrected On Site.
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3/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. Shrimp Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Ocen-
- Critical - Observed potentially hazardous food thawed at room temperature. Srimp Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over ready to eat in walk in cooler Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Shelves in kitchen-
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed soil residue in storage containers.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Porks and numerous food in walk icooler
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
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8/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.employees restroom
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. walk in cooler and walk in freezer
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed raw animal food stored over cooked food. raw beef over white rice
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over beef Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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4/6/2011 | 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. Walkin cooler,Corrected On Site.
- Critical. Observed potentially hazardous food thawed in an improper manner shrimp,not in running water. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits clean food storage containers.
- Equipment and utensils not properly air-dried wet stacking. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed chlorine 200 ppm.
- Critical. Identity of food or food product misrepresented crab,must be spelled with a "k".
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12/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Battered cooked chicken, chicken wings and eggrolls in walkin cooler, both already cooked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggs
- Critical. Observed potentially hazardous food thawed at room temperature.Chicken Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw shrimp stored above produce in walkin cooler. Repeat Violation.
- Critical. Observed food stored on floor. Frozen chicken in kitchen , onions in walkin cooler. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. Battered chicken and eggrolls in walkin cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. Observed reuse of cardboard as covers for food in walkin cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Son for rice Repeat Violation.
- Observed employee with no hair restraint.
- Observed ripped/worn tin foil used as shelf cover.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. reusing cans for other foods.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Reusing cardboard as food covers in walkin cooler.
- Observed nonfood-grade containers used for food storage. Galvanized garbage cans. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board on cook's line. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. Side of deep fat fryer.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen .
- Observed floor area(s) covered with standing water under deep fat fryer.
- Observed wall soiled with accumulated food debris. Throughout kitchen . Repeat Violation.
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4/20/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed raw animal food stored over ready-to-eat food over veggies in walkin.
- Critical. Observed food stored on floor.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spoon for rice
- Observed nonfood-grade containers used for food storage reused tofu etc containers for food storage.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards stained
- Observed build-up of food debris, dust or dirt on nonfood-contact surface sheet pan rack.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface shelving.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface under lid of baine marie.
- Unwrapped single-service utensils not presented so that only the handles are touched. utensils not inverted
- Observed wall soiled with accumulated food debris.
- Observed attached equipment soiled with accumulated debris/residue swing door, cooler doors.
- Observed attached equipment soiled with accumulated dust fan cover in walkin.
- Critical. Observed toxic item stored by food. 10-w 40
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12/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/3/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/5/2009 | Routine - Food | Warning Issued |
| No report available. | 9/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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