- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Improper thawing procedures used
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Single service items reused, improperly stored, dispensed, not used when required
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Critical: Foods or food area/public area contamination by sewage or drippage from waste lines.
- In use food dispensing utensils improperly stored
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03/01/2016 | Inspection | Accurate thermometer available, Gloves used. Hair properly restraints. Dishmachine properly sanitizing (Chlorine sanitizing). Handwash Station OK. Ice machine Ok. Restrooms OK. Dumpster OK. Choking Poster OK. CPR kit OK. Choking poster OK. Inspection conducted Pat Toye as Co-inspector. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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01/06/2016 | Inspection | |
| No violation noted during this evaluation. | 01/04/2016 | Inspection | |
| No violation noted during this evaluation. | 11/19/2015 | Re-Inspection | Violations from complaint investigation dated 11/17/15 have been corrected |
| No violation noted during this evaluation. | 09/15/2015 | Re-Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Insects, rodents present
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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09/09/2015 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Wiping cloths dirty, not stored properly in sanitizing solutions
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07/29/2015 | Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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02/27/2015 | Inspection | 8A--Product in walk-in freezer found uncovered. Corrected
11A--Sanitizer for wipe towels measured a shade higher then100ppm cl. Slightly diluted to 100ppm cl. Corrected |
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Non food contact surfaces of equipment not clean
- Wiping cloths dirty, not stored properly in sanitizing solutions
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01/12/2015 | Inspection | |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Non food contact surfaces of equipment not clean
- Insects, rodents present
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09/15/2014 | Inspection | |
| No violation noted during this evaluation. | 08/13/2014 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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08/05/2014 | Re-Inspection | |
- Insects, rodents present
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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07/22/2014 | Inspection | |
- Non food contact surfaces of equipment not clean
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04/02/2014 | Inspection | |
- Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above.
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01/30/2014 | Inspection | 7 B - STAFF REMOVING PORK FROM UPRIGHT COOKER ( TO BE COOLED AND LATER CUT AND COOKED AGAIN IN WOK ) AT 120-130F, INSTRUCTED ( AND SHOWN CHINESE LITERATURE ) THAT MUST BE COOKED TO 150F MINIMUM, FOOD TESTING THERMOMETER CHECKED AND ACCURATE, INSTRUCTED ON PROPER USE OF THERMOMETER, PORK PLACED BACK IN COOKER, CORRECTED |
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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01/10/2014 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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11/18/2013 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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08/28/2013 | Inspection | |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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07/22/2013 | Inspection | |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Non food contact surfaces of equipment not clean
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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01/25/2013 | Inspection | 8A--Food products stored on the floor in the walk-iin cooler and walk-in freezer. 1"" racks do not meet requirements for shelving or allow access to clean beneath.
10B--Cardboard lining shelves in walk-in cooler, prep table lower shelves, and dry storage racks.
11D--Ice maker in kitchen had mold growth on the ceiling of the ice holding bin.
14B--Back door open in kitchen with no screen door.
15A--Grease build-up under fryers. Debris build-up under one inch racks in walk-in freezer. |
- In use food dispensing utensils improperly stored
- Critical: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
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07/26/2012 | Inspection | 2 B - WORKER IN KITCHEN SEEN CUTTING UP FLAT SHEET OF JELLO TYPE FOOD AND SCOOPING UP SQUARES WITH BARE HANDS FOR STORAGE PRIOR TO SERVING, VOLUNTARILY DISCARDED
8 B - SPOON USED FOR PUTTING SPRINKLES (CANDY) ON TOP OF ICE CREAM FOUND LAYING WITH HANDLE IN SPRINKLES, CORRECTED |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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01/09/2012 | Inspection | 5C Two large bins of cooked General Tso's chicken were on the countertop in the kitchen. Chicken was 80 - 95dF. Temp taken with inspector's digital thermometer. Cook said chicken was fried less than one hour ago. Corrected, bins of chicken were placed in walk-in cooler. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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07/20/2011 | Inspection | |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Non food contact surfaces of equipment not clean
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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02/17/2011 | Inspection | 10B Shelving under sink at waitress station worn-no longer easily cleanable
10B Pink table by dishwasher worn-no longer easily cleanable
11D Cabinet under soda machine has grime accumulation
14B Screen for back door in disrepair |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Acid foods are stored in containers or pipes that consist of toxic metals.
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11/23/2010 | Inspection | 4B- Open can of Pineapple chunks (6 lbs, 12 oz) stored in the reachin cooler; open can of Bamboo shoots- stored in the walkin cooler. Products transferred, labeled due to time factor.
8A- Food containers stored on the floor- walkin cooler.
14B- Door (rear) open at this time.
10B- Shelves in kitchen, rice container shelf, bare wood - not smooth, easily cleanable surfaces.
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| No violation noted during this evaluation. | 07/16/2010 | Re-Inspection | |
- Non food contact surfaces of equipment not clean
- In use food dispensing utensils improperly stored
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
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07/01/2010 | Inspection | 2C At time of inspection, inside walk-in cooler, inspector found a box of raw eggs stored next to raw celery. Owner moved eggs. Corrected.
5A At time of inspection, inspector temped a dozen pieces of sushi on buffet line and found them to be at 53 dF. Spoke with owner who stated sushi was put on line within an hour. Allowed to put sushi back in walk-in cooler. New sushi brought out and temped <45 dF. No pH meter. Corrected.
B At time of inspection, inspector found tray of cooked chicken wings on moveable rack in kitchen at room temperature. Temped and found to be at 92 dF. Spoke with owner who stated wings were cooked an hour ago. Allowed to put wings in walk-in cooler. Corrected.
8A Boxes of food and multiple bags of chicken found on walk-in freezer floor. Staff moved food items. Corrected.
8A Cones, cookies and sprinkles on cold line, lemons at waitress station, and flour in bin in kitchen, all found to be uncovered. All items covered by staff. Corrected.
8B At hot hold line, inspector found two in use scoops in cups and not stored in rice. Scoops put in product. Corrected.
10B All metal food prep tables lower shelves are rusting and have food debris in kitchen prep area.
11D Ice machine in kitchen vent has dust debris.
11D Dry storage shelving in kitchen has dust debris.
15A Walls in rear dry storage area are drywall and not smooth and easily cleanable.
15C Non-food items found in rear dry storage on bottom shelf.
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| No violation noted during this evaluation. | 01/08/2010 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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01/05/2010 | Inspection | 6A French fries on buffet line were 130 dF & vegetable rolls were 135 dF @ 12:40 PM Mgr said the products were placed out ~ 11:30 AM. If fries & v. rolls are not gone by 1:30 PM they will be discarded |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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07/15/2009 | Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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01/20/2009 | Inspection | 5c- at time of inspection, previously cooked chicken wings found in bowl on counter temped at 57dF. Out less than 2 hours per cook, allowed to put back in cooler and corrected
8a- some foods on line in large bowls are not under sneeze guard. Put food in smaller bowls and corrected |
- Hair is improperly restrained
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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07/18/2008 | Inspection | 5C Found a small container of breaded chicken in cooler to be 70 dF at 11:45 AM. Temp was taken with inspector's digital thermometer. Kitchen worker said at some point this AM, some hot was put on top of some cold. Corrected, worker voluntarily discarded the breaded chicken
9C Food workers' hair was improperly restrained. Corrected |
| No violation noted during this evaluation. | 02/05/2008 | Re-Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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01/09/2008 | Inspection | 11b- wipeclothes are not stored in sanitizer corrected
5c- breaded chicken is out at room temp and found to be 55dF out less than 2 hours per cook and put back in cooler and corrected
6a- at time of inspection, buttered potatoes on line actual temp was 130dF, crispy chicken 125dF, boneless bbq ribs 118dF, roasted mussels 110dF, and shrimp egg foo young 120dF,. all out less than 2 hours per cook and all reheated to 165dF and corrected
10b- table top in back kitchen area has peeling paint bare wood is exposed corrected
8a- some foods are stored on walk in freezer floor corrected
11a- chemical dish machine is not sanitizing corrected |
| No violation noted during this evaluation. | 08/16/2007 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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07/25/2007 | Inspection | |
| No violation noted during this evaluation. | 04/17/2007 | Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Non food contact surfaces of equipment not clean
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06/27/2006 | Inspection | |
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