- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Floors not maintained smooth and durable.
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - Single-service articles stored on a soiled surface.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch 90°f, less than 4 hrs. Operator put item in the cooler.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In the back area
- Intermediate - Metal stem-type thermometer soiled. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers.floor
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10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/16/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. On hot holding unit where chicken wings is located.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Buildup of food debris/soil residue on equipment door handles. On reach in freezer
- Basic - Floors not maintained smooth and durable. On front counter area and some places in kitchen
- Basic - Food stored in dry storage area not covered. Flour
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Coked Rice 109/110°f,
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg rolls 80°f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 95°f, ham92°f,
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Soil residue in food storage containers. In kitchen, container with honey chicken
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5/15/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
- 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.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Live flies in kitchen.
- High Priority - Toxic substance/chemical stored by or with food.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.chlorine
- Intermediate - Water pressure lacking at fixtures that require the use of water.at the hand sink
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area.bag of rice
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.rice on cook line
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.rice cover while in the cooling process **Corrected On-Site**
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.pork over lettuce and milk
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Water pressure lacking at fixtures that require the use of water.handsink in kitchen hot water
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed nonfood-contact equipment in poor repair. OBSERVED WIC COOLER DOOR RUSTY.
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6/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. OBSERVED EMPLOYEES PUTTING ON GLOVES WITHOUT WASHING THEIR HANDS.
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2/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/19/2010 | Routine - Food | Call Back - Complied |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. TOO MUCH SANITIZER 200 PLUS CONCENATION. MORE WATER IS ADDED TO DILUTE. Corrected On Site.
- Observed floor area(s) covered with standing water. OBSERVED CLEAR WATER LEAKING UNDER THE THREE COMPARTMENT SINK AND INTO THE KITCHEN FLOOR. DRAIN IS CLOGGED. MANAGER CALLED THE PLUMBER TO FIX THE PROBLEM AND.
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10/15/2010 | Routine - Food | Warning Issued |
- IN USE FOOD DISPENSING UTENCILS NOT PROPERLY STORED. SCOOP IN WATER.
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6/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. BEAN SPROUTS, GARLIC IN OIL
- Critical. Violation: 08B-09-1 Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Violation: 12A-03-1 Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
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10/23/2009 | Routine - Food | Emergency Order Callback Complied |
- Critical. Observed food offered in a way that misleads/misinforms the consumer. ADVERTISING CRAB RANGOON ON BOARD AND USING IMITATION CRAB.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. BEAN SPROUTS, GARLIC IN OIL
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed newspaper used as a food-contact surface. Corrected On Site.
- Critical. Observed cardboard used as a food-contact surface.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Observed rodent activity as evidenced by 7+ dried and 5+ fresh rodent droppings found UNDER KITCHEN HAND SINK.
- Critical. Observed rodent activity as evidenced by 50+ fresh rodent droppings found IN A ROOM LOCATED NEXT TO A WALK_IN COOLER AND APPROXIMATELY THREE FEET AWAY FROM THE KITCHEN WHERE POTS, PANS, AND OIL CONTAINERS ARE STORED.
- Critical. Observed roach activity as evidenced by1 live roach found ON A SPINNER/MIXER.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
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10/22/2009 | Routine - Food | Emergency order recommended |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- Critical. Observed uncovered food in holding unit/dry storage area. RICE
- Wet wiping cloth not stored in sanitizing solution between uses.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Observed dead roaches on premises. 3 DEAD IN KITCHEN
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.
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7/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/29/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/1/2008 | Routine - Food | Administrative complaint recommended |
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