- High Priority - Roach excrement and/or droppings present. By the prep sink **Warning** 8/22/14: still observed small amount of excrement on the legs of wire rack.
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08/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Uncleanable knife block in use to store knives. The following corrective action was taken discarded **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sauces in the wait staff area **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pork 45. Beef 44. Pork balls 44 these items were in the unit closest the long prep table **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu 48 reach in cooler by the wall Cornstarch 72 placed in the reach in cooler by the wall **Warning**
- High Priority - Prep area: cut tomatoes 57. Lettuce 48. 57. In the expo area in the kitchen **Warning**
- High Priority - Roach excrement and/or droppings present. By the prep sink **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Tomato 57. Lettuce 57. 48. Noodles 67. In the prep area. Corn starch 72. In the unit by the wall. **Warning**
- Intermediate - Bowls of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Noodles 69. 70. 70. These items were placed in the storage reach in cooler by the expo area the following corrective action was taken the items were placed on sheet pans and in the walk in cooler **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. Noodles 67 by the wok. Previously sited as (03A) **Repeat Violation** **Warning**
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08/20/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Beef 44. Tofu 47. Shrimp 44. bamboo 46. all in the right side unit on the cook line closest the long prep table.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. The cook
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork 45. In the left side unit on the cook line
- 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. Noddles place in five gallon bucket at 10:00 am
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Operator is forgetting to place the thaw or expiration date on previously cooked foods.
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4/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. 10 ppm
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Upon hearing the inspector was on site the employees placed on gloves without washing hands. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. After having raw pork in a container the employee rinsed it at the two bay sink and placed it on top of other containers on a shelf, skipping the wash, rinse, sanitize portions of ware washing. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 56 left out on the prep area, noodles 78. 81 left out in the prep area. Tofu 45 in the reach in cooler, closest the door
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. The manager was unaware of any illnesses or symptoms
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12/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Paper towel used as liner for food container. Newspaper in contact with washed leafy vegetable in the reach in cooler
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw poultry and raw beef both non commercially wrapped over sauce, vegetables in the glass holding unit in the kitchen.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw poultry over raw beef, pork etc in holding units **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Poultry 47 in small bucket in the reach in cooler in/at cook line. Poultry 54 placed on other items in the prep top reach in cooler in/at cook line.
- Intermediate - Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and the ice has all melted, and not stirred when cooling soup outside **Corrected On-Site**
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Foods pm time control without any markings noodles, cornstarch.
- Noodles 44 duck 48, tofu 44 in walk in cooler (duck moved to WIF)
- Noodles 58, cornstarch 60F on prep line
- Noodles 80 covered while cooling in the walk in cooler, cover removed COS
- Scoop 42F held in water not at 135F or above
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10/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 28-02-1 Condensation or other drainage not disposed of according to law. Using a pan to catch condensation in the walk in cooler (full)
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3/21/2012 | Routine - Food | Call Back - Complied |
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. Far right side wok area. For reporting purposes only.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. food residue, grease residue etc on the underside af all tables in the kitchen
- Critical - Violation: 28-02-1 Condensation or other drainage not disposed of according to law. Using a pan to catch condensation in the walk in cooler (full)
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found two underside of the dish machine
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2/21/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. employee restroom rear prep area
- Critical - Condensation or other drainage not disposed of according to law. Using a pan to catch condensation in the walk in cooler (full)
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. Far right side wok area. For reporting purposes only.
- Critical - Insecticide/rodenticide use not in compliance with regulations. FOR HOUSEHOLD USE roach spray on floor in dry storage
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. 10 employees were present no CFM
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. two glasses on the kitchen prep table Corrected On Site.
- Critical - Observed buildup of slime/residue on soda dispensing nozzles/heads and body .
- Critical - Observed dead roaches on premises. one on lid to food container on the prep table on the cookline
- Critical - Observed employee experiencing persistent sneezing, coughing, runny nose, working with food, equipment and/or utensils. Food prep employee coughing on exposed foods (shrimp rolls)
- Critical - Observed employee improperly washing hands. Food employee rinsed hands at the kitchen hand sink. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing band on wrist on the cookline
- Critical - Observed fresh rodent activity as evidenced by rodent droppings found. 19 on floor of dry storage located in second fllor storage area.
- Critical - Observed interior of microwave soiled. x2 in the kitchen on rack
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch 68 f degrees in the wok area on the cookline. Provided DBPR HR form 5022 090
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bean sprouts 68 f degrees left on the wait staff area prep table in the kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. noodles 89 f degrees in the prep reach in cooler on the cookline (top ledge)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp 46 F degrees in the storage reach in cooler on the cookline (silver)
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Half and Half open held 24 hrs or greater not dated in the storage reach in cooler at the front counter area
- Critical - Observed raw animal food stored over ready-to-eat food. beef raw non commercially wrapped in the storage reach in cooler on the cookline above vegetables (Single glass cooler)
- Observed residue build-up on nonfood-contact surface. food residue, grease residue etc on the underside af all tables in the kitchen
- Critical - Observed roach activity as evidenced by live roaches found Twelve on crevice on the underside of the dish machine (leg)
- Critical - Observed roach activity as evidenced by live roaches found five by gasket of one prep reach in cooler on the cookline
- Critical - Observed roach activity as evidenced by live roaches found one on a nail above the drying rack
- Critical - Observed roach activity as evidenced by live roaches found seven by hinge of the prep reach in cooler closest the wok
- Critical - Observed roach activity as evidenced by live roaches found three on underside of prep table closest the dish machine
- Critical - Observed roach activity as evidenced by live roaches found three on underside of prep table where the slicer is placed closest the dish machine
- Critical - Observed roach activity as evidenced by live roaches found two crawling across prep table on the cookline
- Critical - Observed roach activity as evidenced by live roaches found two on underside of shelf above the prep table on the cookline
- Critical - Observed roach activity as evidenced by live roaches found two underside of the dish machine
- Critical - Observed soil buildup inside ice bin. wait staff area at the front counter area
- Critical - Observed soil residue in storage containers. most white covers in the walk in freezer
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. noodles 110, 52, 86 f degrees and shrinp rolls 72 f degrees left on the kitchen prep table. Employees were not working with the food
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked shrimp, dumplings, pasta etc held 24 hrs or greater not dated in the storage reach in cooler on the cookline (Single glass)
- Critical - Stop Sale issued due to adulteration of food product. Employee coughing on shrimp rolls
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2/20/2012 | Routine - Food | Emergency order recommended |
- Critical - Covered waste receptacle not provided in women's bathroom. Unisex employee bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. Employees restroom.
- Critical - Observed buildup of slime on soda dispensing nozzles.Front counter soda machine.
- Critical - Observed cloth used as a food-contact surface. Cloth used under cutting boards. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. Prep unit.
- Observed gaskets/seals on cold holding unit in poor repair. Two door reach-in cooler.
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs and cornstarch and water held at room temperatures; between 72-81 degrees fahrenheit at cook line. Establishment put eggs and cornstarch in prep unit. Corrected On Site. Repeat Violation.
- Critical - Observed unlabeled spray bottle. Corrected On Site. Repeat Violation.
- Observed wall in disrepair. Employees restroom behind door.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation. Repeat Violation.
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9/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Hws at entrance to kitchen. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Test kit old and doesn't give any reading.
- Critical - No conspicuously located thermometer in holding unit. Prep unit. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Hws at rear of kitchen.
- Critical - No handwashing sign provided at a handsink used by food employees. Hws at three compartment sink.
- Critical - Observed food being cooled by nonapproved method. Noodles covered in reach in cooler cooling for 3 1/2.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp and cooked noodles at 45 and 74 degrees farenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornstarch and water at 78 degrees farenheit at cook line. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw beef and shrimp cold holding at 44-46 degrees farenheit in prep unit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sprouts in water at 74 degrees farenheit in ric. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. Milk with no lid in reach in cooler. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Server station.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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4/12/2011 | 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. / Cooked pork wontos, in RIC, in kitchen
- Critical. Working containers of food removed from original container not identified by common name. / Flour container at cookline
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / bean sprout in water was 74 F, in kitchen RIC
- Critical. Observed food being cooled by nonapproved method. / cooked rice noodles and summer rolls were cooled at room temperature
- Critical. No conspicuously located thermometer in holding unit. / in kitchen RIF
- Critical. No conspicuously located thermometer in holding unit. / through out premises
- Critical. Observed raw animal food stored over ready-to-eat food. / tube of raw mear sausage over RTE food items, in kitchen RIC
- Critical. Observed food stored on floor. / raw shell eggs on WIC floor
- Critical. Observed food stored on floor. / case of noodles on floor in dry storage
- In-use ice scoop on top of dirty area of the ice machine
- Observed nonfood-grade containers used for food storage.
- Observed nonfood-grade containers used for food storage. / through out premises
- Observed nonfood-grade shopping bags used for food storage.
- Observed newspaper used for food storage. / in WIC
- Wet wiping cloth not stored in sanitizing solution between uses. / On top of worktable in kitchen
- Critical. Observed soil buildup inside ice bin/machine .
- Observed build-up of grease on hood filters.
- Critical. Hot water not provided/shut off at employee hand wash sink. / in employee restroom
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. / at employee restroom
- Critical. No handwashing sign provided at a handsink used by food employees. / in employee restroom
- Critical. No handwashing sign provided at a handsink used by food employees. / in kitchen
- Observed jacket stored with food. / in dry storage
- Critical. Several food employees has 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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12/1/2010 | 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. shrimp , beef in ric not date marked or labeled
- Critical. Observed packaged food not labeled as specified by law. cream opened; no date
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. fruit over drinks in ric @ front
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over lettuce in wic
- Critical. Observed raw animal food stored over cooked food. eggs over rte in ric Corrected On Site.
- 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 going from dirty to clean not wash hands between
- Wet wiping cloth not stored in sanitizing solution between uses.
- Non-prewrapped utensils not properly presented. chop sticks pre set not wrapped
- Observed wall soiled with accumulated black debris in dishwashing area.
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2/11/2010 | 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. ie; noodles , chicken; egg roll wic
- Critical. Working containers of food removed from original container not identified by common name. dry in stoage
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed potentially hazardous food thawed in an improper manner. meat in sink no run off @ 57 degrees;
- Critical. Observed uncovered food in holding unit/dry storage area. in ric pinapples in ric, misc foods in ric & wic, noodles
- 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.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on most equipment
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed attached equipment soiled with accumulated grease. filters
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9/14/2009 | Routine - Food | Inspection Completed - No Further Action |
- 23-3-1 The hood filters were encrusted with grease. [observed 3-9-09, 5-11-09
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9/14/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/11/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 3/10/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 3/9/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 10/23/2008 | Routine - Food | Emergency Order Callback Complied |
| No report available. | 10/22/2008 | Routine - Food | Emergency order recommended |
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