- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Fish 46. 46. Poultry 46. (01B) beef 52. Shrimp 48 **Warning** 8/13/14: tofu 46. Noodles 46. The unit was just fixed freon added to the system. The owner moved the items to the walk in freezer to chill down until the unit is at 41 or colder
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Sprouts 59 in the walk in cooler **Warning** 8/13/14 no cooling
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08/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Fish 46. 46. Poultry 46. (01B) beef 52. Shrimp 48 **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Prep area: Tofu 75 corrective action taken. Moved to the walk in cooler. Sandwich unit: squid 44. Shrimp 45. (01B) poultry 48 **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See 03A and D **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Rice cooker/warmer **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. The firer grill **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. In the wait staff area **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Storage unit on the cook line **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At two hand sinks one at the wait staff area the second by the Dish machine **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and the ice has all melted. Sprouts 47 in the wait staff area **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Sprouts 59 in the walk in cooler **Warning**
- Intermediate - Soil residue in food storage containers. A couple of soiled containers noted in the walk in cooler **Warning**
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08/12/2014 | Routine - Food | Warning Issued |
- Basic - Grease accumulated under cooking equipment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 46. Carrots and peas 46 (commercial) scallop 46. Poultry 45. Beef 44 in the unit to the right side of the hand sink on the cook line
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- Intermediate - Food-contact surface, the Ice scoop was soiled
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Rare beef. The form was emailed for compliance. The owner printed the consumer advisory during the inspection **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. Rice, pork, beef, etc all cooked foods shall be dated when held from the previous day or longer
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies in use
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4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Throughout facility.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in kitchen. Ag of onions on floor by cook line **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. By front counter
- 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. On prep table across from cook line
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Nonfood-grade bags used in direct contact with food. Walk In Cooler/freezer, food items stored in plastic grocery bags
- Basic - Paper towel used as liner for food container. Container of peanuts lined with newspaper
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Throughout facility
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over lettuce in Walk In Cooler/ eggs over vegetables. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Employee used handwash sink as a dump sink. Ice in Handwash sink by soda dispenser
- Intermediate - Handwash sink not accessible for employee use at all times. Several Handwash sinks blocked throughout facility. Dishwash area blocked by garbage can/ front Handwash sink by wait staff area blocked by dish rack **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Handwash sink by cook line
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12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Hood soiled with accumulated grease.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Handling lettuce all the servers
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 44. Shrimp 44 in the reach in cooler in/at cook line
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over spring rolls on the cook line **Corrected On-Site**
- High Priority - Stop Sale issued due to adulteration of food product. Touching lettuce with bare hands
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All cooked foods requires to be dated. Noodles, rice, beef, pork etc
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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cooked potentially hazardous food not cooled from 135F to 70F within 2 hours. Tofu 81F approx 4 hours
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength 0ppm
- Critical - Handwash sink not accessible for employee use at all times. Glass rack placed in front of the hand sink in the wait staff area COS
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. Cookline COS
- Critical - Observed accumulation of debris in warewashing machine and associated equipment
- Observed buildup of grease on nonfood contact surface. Hood filters
- Critical - Observed buildup of slime/residue on soda dispensing nozzles, heads and body to the unit in the wait staff area COS
- Observed cloth used as a food contact surface when placed under the cutting board
- Observed employee food in several units on the cookline
- Critical - Observed food contact surfaces encrusted with grease and/or soil deposits cutting board
- Observed food stored on floor oil in rear prep area
- Observed potentially hazardous food cold held at greater than 41 F. Rice 44F in walk in cooler
- Observed potentially hazardous food cold held at greater than 41F dumpling 44, pork 45, shrimp 48, squid 45, noodles 45F in reach in cooler on the cookline (left)
- Observed potentially hazardous food cold held at greater than 41F. Beef thawed 47F in the walk in cooler. Corrective action taken moved to walk in freezer
- Observed potentially hazardous food cold held at greater than 41F. Noodles 60-64F degrees in a bucket on the cookline. Corrective action taken lots of ice added retemp at 41 COS
- Observed processed ready to eat, potentially hazardous food held more than 24 hours not properly date marked after opening. All commerical items opened not dated, milk, tofu, pork, etc
- Ready to eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All food made in house not dated, pork, rice, etc in any unit
- Stop sale issued on potentially hazardous food due to temperature abuse (see stop sale notice). Tofu 81 and shrimp 48.
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10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. temp at 36 f degrees Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. rear prep area hand sink Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. onnshelf oveer the prep table on the cookline Repeat Violation. Corrected On Site.
- Observed employee with no hair restraint. cook wrapping foods at the rear prep area 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. owner/operator touched her face several times during the inspection and she had been handling food containers and utensils. informed operator of deficiency Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice paddle 81 f degrees Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 49 f degrees in the storage reach in cooler on the prep line. corrective action taken added ice retemp 41 f degrees 10 minutes
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. corn starch 74, garlic n oil 73 f degrees at the wok area on the cookline. provided DBPR Hr form
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk open held 24 hrs or greater not dated in the storage reach in cooler on the prep line
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Soups held 24 hrs or greater not dated in the walk in cooler. removed from the walk in freezer
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3/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. walk in cooler thermometer said 20 f degrees. unit operating at 41
- Critical - Certified Food Manager unable to answer basic Food Code questions. unaware of big five. provided form hr 5030 160
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Noodles 65 f degrees, at 6.5 hours. corrective action recommended ice bath. recheck temp at 427 pm 38-43 f degrees. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs and pot stored on a floor mat Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on the prep table Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner. 4 packets of soup base where thawing in the hand sink by the dish machine. corrective action taken moved to the walk in cooler for thawing Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. rear door has a gap on the bottom of the door.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef 44 f degrees in the walk in cooler
- Critical - Stem type thermometer not within the intended measuring range of use. 0 220 f degrees
- Critical - Working containers of food removed from original container not identified by common name. bottled oil at the dish machine Repeat Violation.
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11/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored overnight. not covered or inverted
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm
- Lights missing the proper shield, sleeve coatings or covers. food storage area
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No thermometer provided to measure temperature of food product. Corrected On Site.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. wooden shelf for rice cooker
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. cases of fish
- Observed nonfood-grade containers used for food storage. bucket designed for paint used to hold noodles
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed raw animal food stored over ready-to-eat food. raw pork over veg wic
- Observed residue build-up on nonfood-contact surface. walkin cooler shelves
- Observed scoop with handle in contact with rice
- Critical - Observed unlabeled spray bottle. red liquid
- Critical - Working containers of food removed from original container not identified by common name.water spray bottle
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4/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw shell eggs over raw beef in reach in cooler. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Tongs burried in sprout container. Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands. Steel wool stored in hws. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Coffee thermos stored in reach in above ready to eat foods. Corrected On Site.
- Observed employee with no hair restraint. Server scooping foods out of fryers onto plates not wearing hair restraint.
- Observed nonfood-grade containers used for food storage. Throughout establishment.
- Critical. No handwashing sign provided at a handsink used by food employees. Hws at dish area.
- Observed personal care item stored with clean eqiupment. Empty water bottle and jacket.
- Critical. Observed toxic item stored by utensils. Corrected On Site.
- Wet mop not hung to dry.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Corrected On Site.
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12/23/2010 | 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. cooked soups, sauces , chicken; pasta in ric no labeled; or date marked in ric
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sweet condense milk @ 62 dEsserts , sprouts @ 62 desserts , eggs @ 62 degrees; Corrected On Site.
- Critical. Observed food stored on floor. soup @ cook area
- Critical. Observed food stored on floor. in wic numerous phf
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 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. dishwasher
- 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. cooks dirty to put on clean gloves, no wash between
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed nonfood-contact equipment in poor repair wood top table @ sidE
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. @ side wood table
- Observed water draining onto floor surface. up from draine @ hws @ side front
- Drain cover(s) missing. @ hws
- Critical. Observed handwash sink used for purposes other than handwashing. pots
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed the presence of insects, little flying
- Critical. Exit signs not visible from any direction. For reporting purposes only. @ back door to kitchen;
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3/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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. Pro
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11/3/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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