- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
|
10/07/2014 | Complaint Full | Call Back - Complied |
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food not separated from ready-to-eat food during preparation. Cutting raw beef next to raw cabbage filling
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
|
10/06/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site** **Repeat Violation**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
- Basic - Food stored on floor. Bulk oil, tea, soup **Corrected On-Site** **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - Nonfood-grade bags used in direct contact with food. **Repeat Violation**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Paper towel used as liner for food container. Raw octopus
- Basic - Plastic jug cut in half and reused as scoop. **Repeat Violation**
- Basic - Plumbing system in disrepair. Hand wash sink near prep and PPM 3 compartment sink
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. frog's legs **Corrected On-Site** **Repeat Violation**
- Basic - Reuse of single-use articles. Plastic containers as scoops **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. **Repeat Violation**
- Basic - Stored food not covered in walk-in freezer. **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.
- 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 - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Repeat Violation**
- High Priority - Raw animal food not separated from ready-to-eat food during preparation. Cutting raw beef next to raw cabbage filling
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- 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 - Employee used handwash sink as a dump sink.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by rolling cart with sushi rice **Corrected On-Site** **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. At sushi make station
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
|
10/03/2014 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in kitchen.onions, oil, **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation**
- Basic - Covered waste receptacle not provided in women's bathroom. Ladies room and employee bathroom
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Repeat Violation**
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Plastic jug cut in half and reused as scoop. **Corrected On-Site** **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish **Repeat Violation**
- Basic - Reuse of single-use number 10 cans.
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Ladies room
- Basic - Stored food not covered in walk-in cooler and freezer
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation**
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up. **Repeat Violation**
- 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.
- High Priority - Hose attached to dipperwell faucet eliminating required air gap. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over soy **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw pork
- 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 - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Scrubbies
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Employee bathroom **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Bathroom facility not clean. Employee rest room
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling in disrepair.
- 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. Repair man called
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Raw chicken prep table **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food stored on floor. Chicken, broccoli, oil
- Basic - Grease receptacle lid open, broken, or missing., repair man called
- Basic - Hood soiled with accumulated grease. Over cook tops
- Basic - Improper storage of maintenance equipment that interferes with cleaning, dirty mop bucket water
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Not turned on near ice cream service
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Plastic jug cut in half and reused as scoop.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.fish and duck
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Dressing cups **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- 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 - 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. O ppm chlorine, repairman called
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cooked chicken **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 over crabs **Corrected On-Site**
- 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 - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Cart with rice cooker in front of sink
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Rice cooker lid
- Intermediate - No soap provided at handwash sink. Employee rest room
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
4/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Bathroom facility not clean.
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen. Bulk oil
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clams/mussels/oysters removed from original container for long-term storage. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Duct tape used to repair nonfood-contact surface. Side of chest freezer
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in freezer, on racks
- Basic - Water leaking from faucet/faucet handle. By cook's line
- 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 - Dented/rusted cans present. See stop sale.
- High Priority - Duct tape used to repair plumbing.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- 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 - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by rack on wheels with rice cooker on it
- Intermediate - Handwash sink used for purposes other than handwashing, washing can opener
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Spilled sauces
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink. Employee bathroom
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
12/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bulk rice
- Basic - Case/container/bag of food stored on floor in walk-in /freezer.
- 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. Repair man called
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in freezer.
- 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.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dented/rusted cans present..
- High Priority - Raw animal food stored over ready-to-eat food. Raw meat over cooked chocken
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken with raw skrimp
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. And one blocked by cart with rice cooker
- Intermediate - Handwash sink used for purposes other than handwashing. Slicing eggs
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. **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.
|
5/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory. **Corrected On-Site**
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink.employee bathroom. Faucet turned off
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.ice scoop on ice machine
- Lights missing the proper shield, sleeve coatings or covers. Broken at sushi station
- Missing drain plug at dumpster.
- Critical - No conspicuously located thermometer in holding unit.sushi station
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.outside of ice machine
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Sushi chef
- Observed hole in wall. Sushi bar ceiling tile hole
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Can in rice
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.one back door locked, being fixed **Corrected On-Site**
- Critical - Observed raw animal food stored over ready-to-eat food.chicken over sauce
- Critical - Observed toxic item stored by food. Under grill in sushi bar
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
11/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach-in cooler by rice holder and make table refrigerator (right) not maintaining temperature of potentially hazardous food at or below 41 degrees fahrenheit.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Measured 0 PPM.
- Critical - Hand wash sink lacking proper hand drying provisions - handwash sink next to the one compartment sink.
- Critical - No conspicuously located thermometer in holding unit - reach-in cooler by rice holder and make table refrigerator (right).
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottles stored in food in make table refrigerator.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface - handwash sink next to pepsi cooler.
- Critical - Observed food being cooled by nonapproved method. Observed cooked noodles being cooled in a covered container. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic container without handle used as scoop in sauce containers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp in reach-in cooler by rice holder measured 50 degrees fahrenheit. Raw shrimp, chicken, etc. in make table refrigerator (right) measured 55 degrees fahrenheit. Pot. salad, chicken salad, etc. on ice in buffet line measured 47 degrees fahrenheit. Reach-in cooler products moved into working coolers.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked food in reach-in coolers and walk-in coolers not date marked.
|
7/20/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/20/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink - handwash sink next to the pepsi cooler, next to mop sink, and handwash sink next to food preparation area. Repeat Violation.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb - mop sink and under dishmachine. Repeat Violation.
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors - large gap under employee restroom door.
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom - employee restroom.
- Violation: 34-09-1 Observed grease on the ground and/or pad around grease receptacle. Grease build up on grase receptacle.
- Critical - Violation: 35A-03-1 Observed dead roaches on premises. Throughout kitchen. Repeat Violation.
- Violation: 37-01-1 Ceiling tile missing above one comparment sink.
- Violation: 37-03-1 Observed wall in disrepair - employee restroom.
- Violation: 38-04-1 Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit - walk-in freezer. Repeat Violation.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers - buffet.
|
3/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors - large gap under employee restroom door.
- Ceiling tile missing above one comparment sink.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Measured 0 PPM. Corrected On Site.
- Critical - Covered waste receptacle not provided in women's bathroom - employee restroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Measured 10 PPM.
- Equipment and utensils not properly air-dried. Observed wet nesting on cleaned containers. Repeat Violation.
- Equipment or utensils not designed or constructed in a durable manner. Observed cut plastic used as scoop in cooked rice.
- Critical - Hand wash sink lacking proper hand drying provisions - employee restroom. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only - sushi bar.
- Critical - Hot water not provided/shut off at employee hand wash sink - handwash sink next to the pepsi cooler, next to mop sink, and handwash sink next to food preparation area. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers - buffet.
- Observed build-up of grease on nonfood-contact surface. Excessive grease build up under preparation tables and under flat grill in sushi bar.
- Critical - Observed buildup of mold like substance in the interior of ice machine. Repeat Violation.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler - pepsi cooler. Repeat Violation.
- Critical - Observed dead roaches on premises. Throughout kitchen. Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method. Cooked rice in large bowl being cooled at room temperature. Cooked rice in bowl measured 103F. Product placed in the walk in cooler. Repeat Violation.
- Critical - Observed food stored on floor - sauces in five gallon buckets stored on the floor throughout kitchen, crabs and chicken stored on the floor in the walk-in freezer, and shrimp on the floor in the walk-in cooler. Repeat Violation.
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Observed grease on the ground and/or pad around grease receptacle. Grease build up on grase receptacle.
- Observed hole in ceiling above dishmachine. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Employee scooping ice with customer cup.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Observed plastic cup without handle used as scoop in sauce container. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in 81F water.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue - pepsi cooler and make table refrigerator on cooks line.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue - pepsi cooler.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tuna salad (51F) and chicken salad (47F) on ice in buffet line.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored above shrimp in the walk-in cooler. Corrected On Site.
- Critical - Observed roach activity as evidenced by live roaches found throughout kitchen. Observed over 100 (too many to count) live roaches under cooking equipments, 2 live roaches behind pepsi cooler, 3 live roaches under cooked rice holder, 2 live roaches outside walk-in cooler.
- Critical - Observed toxic item improperly stored - Raid stored on dishmachine.
- Observed wall in disrepair - employee restroom.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sweet and sour chicken (107F) and teriaki chicken (118F) on buffet line.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit - walk-in freezer. Repeat Violation.
- Critical - Vacuum breaker mising at hose bibb - mop sink and under dishmachine. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Water in plastic container not labeled by sushi bar and spices in kitchen not labeled.
|
3/2/2012 | Routine - Food | Emergency order recommended |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Observed large gap under employee restroom door.
- Equipment and utensils not properly air-dried. Observed wet nesting on clean containers. Repeat Violation.
- Faucet/handle missing at plumbing fixture - handwash sink across from ice maker. Repeat Violation.
- Food-contact surface not smooth and easily cleanable. Observed egg cartons used to soak up oil from rice and cooked duck.
- Critical - Hand wash sink lacking proper hand drying provisions - employee restroom. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink - throughout kitchen. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers - buffet line.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored above make table refrigerator. Corrected On Site.
- Critical - Observed buildup of slime and mold like substance in the interior of ice machine. Repeat Violation.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler - pepsi cooler.
- Critical - Observed dead roaches on premises - kitchen. Repeat Violation.
- 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. Dish washer not washing hand between loading dirty dishes and before taking out cleaned and sanitized dishes from the dishmachine.
- Critical - Observed food being cooled by nonapproved method. Cooked rice on cart measured 115F and cooked rice covered in large pan in walk-in cooler measured 110F. Product placed in shallow pans. Corrected On Site.
- Critical - Observed food stored on floor - sauces in 5 gallon buckets throughout kitchen and walk-in cooler, ice cream stored on the floor in the walk-in freezer. Repeat Violation.
- Observed grease accumulated under cooking equipment.
- Observed hole in ceiling above dishmachine and other areas in kitchen.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- 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 - in five gallon sauce buckets and rice containers.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Bar placed across back exit door. Corrected On Site.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch in water measured 76F on cooks cart. Product discarded by staff. Corrected On Site. Repeat Violation. Sushi on sushi bar measured 60F. Management not utelising time as public health control. All sushi from sushi bar discarded by staff. Butter in kitchen measured 68F.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored behind beef in make table refrigerator in kitchen and raw shrimp stored behiind vegitables in hibachi bar. Corrected On Site. Repeat Violation.
- Critical - Observed toxic item stored by food. Bottle od Raid stored next to sauce in kitchen.
- Observed wall in disrepair - employee restroom.
- Critical - Potentially hazardous food not hld at 135 degrees Fahrenheit or above. Cooked fish (110F) on buffet line.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Observed raw shell eggs stored at room temperature. Corrected On Site.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit - walk-in freezer.
- Unwrapped single-service utensils not presented so that only the handles are touched. Spoons on buffet line next to the self serve ice cream stored with handle and mouth piece mixed.
- Critical - Vacuum breaker mising at hose bibb - mop sink and under dishmachine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name - flour, sugar, MSG, etc.
|
1/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Observed large gap under door. Manager stated employees restroom not being used, all employees use customer restroom located in the dining room.
- Ceiling tile missing by electrical panels.
- Critical - Cold water not provided/shut off at employee handwash sink. Handwash sink next to the pepsi cooler and handwash sink in front of produce walk-in cooler.
- Equipment and utensils not properly air-dried. Observed wet nesting on clean metal containers.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink. Handwash sink next to the mop sink. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Reach-in-freezer.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface - fan cover in pepsi cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface - shelf / cart holding cooked rice.
- Critical - Observed buildup of slime and mold like substance in the interior of ice machine. Repeat Violation.
- Critical - Observed cross-connection between fresh water supply and waste water line. Plastic tube attached to running water well at ice cream station. Plastic tube in contact with wateer in the well. Corrected On Site.
- Critical - Observed dead roaches on premises.
- Critical - Observed food stored on floor. Sauces in five gallon buckets (walk-in cooler) and frozen foods in the walk-in freezer stored on the floor.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods. Raw chicken stored behind raw shrimp in make table refrigerator and raw chicken stored behind vegetables on buffet line. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue - pepsi cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch mixed in water measured 95F on cooks line. Product moved into working cooler to control temperature.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil not kept at 41F or below. Product moved into working cooler to control temperature.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked sushi rice at sushi bar measured 75F, fried fish on buffet line measured 121F. Time as public health control application given today.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked chicken and noodles in walk-in cooler not date marked.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer unit.
- Critical - Water pressure lacking at fixtures that require the use of water. Handwash sink next to the ice maker.
- Critical - Working containers of food removed from original container not identified by common name - spices in plastic containers (cooks line).
- Critical - Working containers of food removed from original container not identified by common name. Employees food not separated from other foods and label or date marked on employees food.
- Critical - Working containers of food removed from original container not identified by common name. Sauces stored in plastic bottles on buffet line.
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8/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Observed wet nesting on clean pans.
- Critical - Handwashing cleanser lacking at handwashing lavatory - handwash sink in kitchen. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink - kitchen.
- Lights missing the proper shield, sleeve coatings or covers. Displayed food in buffet.
- Critical - Observed 2 dead roaches on premises.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils - kitchen prep table.
- Critical - Observed buildup of slime and mold like substance in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed not washing hands after closing dumpster lids. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed food being cooled by nonapproved method. Observed noodles being cooled in the walk-in-cooler covered (72 F). Product placed in shallow metal pans to properly cool to 41 F.
- Critical - Observed food stored on floor - walk-in-freezer and on kitchen floor.
- Critical - Observed handwash sink used for purposes other than handwashing. Rice scoop stored in 70 F water in sink.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Observed plastic cups used as scoops in flour, sauce, and rice containers.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in 70 degree F water in handwash sink.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Observed raw eggs stored over vegetables in make table.
- Critical - Observed uncovered food in holding unit/dry storage area. Open bag of cracker mix not stored in covered container.
- Observed wall in disrepair by walk-in-freezer and back room.
- Critical - Raw animal food not properly separated from ready-to-eat food. Observed eggroll wraps stored on prep table with raw chicken, employee cutting raw chicken on prep table. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name - sugar, sauces, water, etc. on prep table.
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3/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Label the steaned rice with a 4-hourltime label. The label is intebded to indicate by when to serve, or discard, the buffet item.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi Rolks myst be marked with 4-hour-time kabels. The label is intebded to indicate by when to discard the sushi rools.
- Critical. Working containers of food removed from original container not identified by common name. Label the bulk-storage food bin, of corn starch, with its common name. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi rolks registered 48 F.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Steamed rice, on the buffet, registered 119 F.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Do not leave dried mushrooms in open bags; transfer the contents to clean, covered containers.
- Critical. Observed food stored on floor. Store the bucket of potatoes, off the floor, in the walklin cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. Keep frozen nears covered with foodgrade-rated plastic
- Observed nonfood-contact equipment in poor repair. Sand thevryst, from the top if the kiftltoo freezer, and repaint.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Clean the food crumbs from the inside of the reach-in freezer.
- Critical. Hot water not provided/shut off at employee hand wash sink. Provide hot water to the dishwashing-area-handwriting sink.
- Plumbing system improperly repaired. Repair tge frozenlhot-water habdke at the dishwashing-area-handwashing sink.
- Plumbing system in disrepair. Repair the leaking-hotlwater faucet at the cookline-handwashing sink.
- Critical. Observed bathroom facility in disrepair. Replace the missing cover, atop the toilet tank, in the employee restroom.
- Observed grease accumulated under cooking equipment. Clean grease from the floor bebeath the cookline.
- Observed wall in disrepair. Repair the broken-wall tiles in front of the walklin cooler.
- Observed wall soiled with accumulated mold. Ckean the bkack mold from the walks in the employee restroom.
- Observed attached equipment soiled with accumulated grease. Clean the grease from the cookline-hood filters.
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9/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. backdoor
- Violation: 37-03-1 Observed wall in disrepair. several places in kitchen
- Violation: 38-10-1 Light not functioning. walkin freezer
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6/8/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 01B-14-1 Observed dented/rusted cans.
- 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.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Critical. Violation: 06-05-1 Observed potentially hazardous food thawed in standing water.
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. tea
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. walkin freezer Repeat Violation.
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. in walkin coolers
- Critical. Violation: 08B-04-1 Observed cloth used as a food-contact surface. undercutting board
- 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.
- Violation: 10-05-1 Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. rice ladel
- Critical. Violation: 12B-03-1 Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Violation: 13-03-1 Observed employee with no hair restraint. Corrected On Site.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
- Violation: 14-50-1 Observed a nonfood-grade basting brush used in food.
- Violation: 15-15-1 Dollies, pallets, racks or skids used to store or transport packaged food not designed to be moved easily to allow for cleaning access. in walkin fReezer
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine. black moldy substance on baffle
- Critical. Violation: 22-22-1 Observed encrusted material on can opener.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. hood filters
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. kitchen shelves
- Violation: 24-08-1 Equipment and utensils not properly air-dried. wet nesting
- Violation: 24-10-1 Observed utensils stored in crevices between equipment. knives
- Violation: 25-06-1 Observed single-service articles stored without protection from contamination. not inverted
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. on cookline
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. storing utensils
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. backdoor
- Violation: 37-03-1 Observed wall in disrepair. several places in kitchen
- Violation: 38-10-1 Light not functioning. walkin freezer
- Violation: 40-03-1 Employee lockers improperly located. jacket on shelf with food.
- Critical. Violation: 41A-07-1 Observed container of medicine improperly stored. on prep tables
- Violation: 42-03-1 Wet mop not hung to dry.
- Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Violation: 53B-08-1 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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4/7/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed dented/rusted cans.
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. This violation must be corrected by : 04/07/2010.
- 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.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Observed uncovered food in holding unit/dry storage area. walkin freezer Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. tea
- Critical. Observed uncovered food in holding unit/dry storage area. in walkin coolers
- Critical. Observed cloth used as a food-contact surface. undercutting board
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. rice ladel
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed a nonfood-grade basting brush used in food.
- Dollies, pallets, racks or skids used to store or transport packaged food not designed to be moved easily to allow for cleaning access. in walkin fReezer
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine. black moldy substance on baffle
- Critical. Observed encrusted material on can opener.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Observed residue build-up on nonfood-contact surface. kitchen shelves
- Equipment and utensils not properly air-dried. wet nesting
- Observed utensils stored in crevices between equipment. knives
- Observed single-service articles stored without protection from contamination. not inverted
- Critical. Hot water not provided/shut off at employee hand wash sink. on cookline
- Critical. Observed handwash sink used for purposes other than handwashing. storing utensils
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor
- Observed wall in disrepair. several places in kitchen
- Light not functioning. walkin freezer
- Employee lockers improperly located. jacket on shelf with food.
- Critical. Observed container of medicine improperly stored. on prep tables
- Wet mop not hung to dry.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- 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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4/6/2010 | Routine - Food | Warning Issued |
- Critical. Observed dented/rusted cans.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soups and meat dishes
- Critical. Observed food stored on floor.walkin coolers
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed cloth used as a food-contact surface. undercutting boards
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Corrected On Site.
- 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.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint. Corrected On Site.
- Observed a nonfood-grade basting brush used in food. in BB Q sauces
- Dollies, pallets, racks or skids used to store or transport packaged food not designed to be moved easily to allow for cleaning access. walkin coolers / freezer
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface. doors
- Observed residue build-up on nonfood-contact surface. shelves in kitchen
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. icecream bowls not inverted
- Equipment and utensils not properly air-dried.
- Critical. Vacuum breaker mising at hose bibb. mop sink
- Critical. Handwash sink not accessible for employee use at all times. blocked
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed open dumpster lid.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. door sweep needs replacing
- Observed floor and wall junctures not coved. behind chest freezer cove molding has been damaged
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.
- Observed floor area(s) covered with standing water. Corrected On Site.
- Observed wall soiled with accumulated food debris.
- Observed attached equipment soiled with accumulated grease.
- Observed hole in ceiling.
- Observed personal care item stored with food. jacket on storage shelf
- Wet mop not hung to dry.
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12/21/2009 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Sushi is left out at room temperature
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over beef
- Critical. Observed food stored on floor.walkin freezer
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed cloth used as a food-contact surface. under cutting board
- 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.
- Critical. Observed employee eating in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Observed ripped/worn tin foil used as shelf cover.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of slime on tea dispensing nozzles.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed gaskets with slimy/mold-like build-up.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
- Equipment and utensils not properly air-dried.
- Observed utensils stored in crevices between equipment. knives
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed open dumpster lid. dumpster lids are missing
- Observed floor and wall junctures not coved. missing tiles on wall at electric panel
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.
- Observed attached equipment soiled with accumulated food debris.
- Observed hole in ceiling.
- Lights missing the proper shield, sleeve coatings or covers. light sheid is broken
- Light not functioning. Sushi area
- Wet mop not hung to dry.
- Critical. Identity of food or food product misrepresented. the ooerator uses imatation crabmeat /menu reads crab rangoon
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8/13/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 2/12/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 11/6/2008 | Routine - Food | Inspection Completed - No Further Action |
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