- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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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10/01/2015 | Inspection | 8A - Several bags of produce stored on floor in walk in cooler. Operator moved products to shelving. Corrected
8A - Several containers of food throughout coolers in establishment are not covered. Operator covered containers with plastic wrap. Corrected
15A - Floors underneath cooking equipment have significant food debris accumulation
15B - Fan grates in walk-in cooler have dust accumulation |
| No violation noted during this evaluation. | 03/26/2015 | Re-Inspection | |
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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)
- 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.
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03/10/2015 | Inspection | |
- 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)
- Improper use and storage of clean, sanitized equipment and utensils
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Non food contact surfaces of equipment not clean
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08/11/2014 | Inspection | |
| No violation noted during this evaluation. | 03/17/2014 | 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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)
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03/03/2014 | Inspection | |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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)
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10/18/2013 | Inspection | 8A--Product in walk-in cooler and in storage areas is not stored >= 6"" off floor, or on easily movable racks to allow for easy access to clean beneath.
8A--Foods in most freezers/coolers are not covered.
10A--Can opener has debris build-up.
10B--Cardboard lining shelves in storage. Smooth and easily cleanable or food grade quality surfaces required.
15B--Compressor fan covers in walk-in cooler have dust build-up. |
| No violation noted during this evaluation. | 03/28/2013 | Re-Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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 below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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03/18/2013 | Inspection | 5A Chicken in bin for general tso's was 49 deg F not under refrigeration. Put in cooler to be held below 45 deg F. Out on counter in anticipation of dinner. Corrected
10B No handle on freezer door
12C No mop sink. Discard mop water on ground behind restaurant
12C No sink with indirect drain for vegetable washing.
12E Lids in handwash sink makes it inaccessible for handwashing corrected |
| No violation noted during this evaluation. | 10/11/2012 | Re-Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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09/21/2012 | Inspection | 8A - Bowls used as scoops in back storage room, Large bins not labeled for contents.
8A - Misc. containers throughout kitchen and coolers uncovered and not labeled for contents.
10B - Shelves in dry storage area need cleaning and painting.
14B - Back screen door was left ajar and screen is in disrepair
15A - Walls and ceilings throughout need cleaning |
- Wiping cloths dirty, not stored properly in sanitizing solutions
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04/12/2012 | Re-Inspection | 11b.
wiping cloths not stored in sanitizing solution |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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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03/13/2012 | Inspection | 1d.
At 1:30 pm., these inspectors found 1 #10 can of bamboo shoots and 1 #5 can of oyster sauce to be severely dented. Owner voluntarily removed cans and placed in an area for returns. Corrected
5c.
At 1:10 pm, these inspectors found 7 egg rolls and 3 lbs of battered chicken sitting on top of True coller near the line. Using the inspectors calibrated food testing thermometer it was found that both the egg rolls and chicken temped at 62 degrees F. After speaking with the chef, it was determined that htey were placed there at 11:30 am. Chef placed both back into cooler. Corrected.
8a.
Bowl in rice pot being used to scoop rice into dishes. Chef replaced bowl with spoon. Corrected
8a.
Bins of cooked chicken in walk-in cooler being covered by cardboard.
8a.
Open container of cashews found in dry storage.
8a.
Plastic silverware not stored with handles facing out.
8a.
Shitake mushrooms in a glass jar labeled pickles.
10b.
Table with large can opener in rear of kitchen in disrepair (surface is peeling)
11b.
Wiping cloths are not stored in sanitizing solution.
11c.
Food preparation areas are not being sanitized between uses in cooked food area.
15a.
Wall near back door in disrepair. Some drywall missing at bottom due to previous water damage.
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- 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
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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08/11/2011 | Inspection | 5c- at 12:00pm this inspector found a flat of eggs out at room temperature to be 57dF and bowl of rice at 54dF. Both had been out < 2 hrs per the owner- allowed to put back in the cooler- corrected
11d- blue shelving unit in back room with cannisters of flour etc - have a lot of food build up on shelves and below. Owner had 2 staff to start cleaning it and corrected
8a- boxes of vinegar and single service products found stored on floor in back storage room- owner and staff moved and corrected
2c- at 12:20pm this inspector found a box of raw eggs stored next to celery in walk in cooler. Owner moved celery and corrected |
| No violation noted during this evaluation. | 03/02/2011 | Re-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
- 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
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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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02/28/2011 | Inspection | 5C Cooked rice in container above stove was 66 dF. Corrected, rice was voluntarily discarded
8A Plastic containers with various products/ liquids are not labeled for conyent
15B Fan grates in walk-in cooler contain debris
10B Cardboard is used to cover bottom shelf of center island
11B Wipe cloths stored on countertops, not in sanitizing solution
11C Samsung microwave oven is dirty inside and outside
11D Frigidare freezer & other upright freezer up front and GE freezer in back room have dirty gaskets/ shelves |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Hot, cold running water not provided, pressure inadequate
- 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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10/25/2010 | Inspection | 12a- cold water does not work at first bay- owner fixed faucet and corrected
2c- one case of eggs are found stored over celery in walk in cooler- owner moved aggs and corrected
8a- one bag of rice and one bag of onions are found stored on floor of dry storage- owner moved and corrected
10b- front of ge cooler is starting to rust |
- 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)
- In use food dispensing utensils improperly stored
- 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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03/23/2010 | Inspection | 8A Shredded lettuce stored in cardboard box in walkin cooler-must use food grade material (ex. plastic or metal containers)
8B Bowls used as scoops for containers in back storage room-must have handle
10B Shelving on left side of walkin cooler worn-not easily cleanable |
| No violation noted during this evaluation. | 10/16/2009 | Re-Inspection | |
- Critical: Water/ice: unsafe, unapproved sources, cross connections
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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.
- 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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09/11/2009 | Inspection | 5b- at time of inspection, this inspector temped and found bowl of rice on top of line and it temped at 110dF. made less than 2 hrs ago per cook. allowed to put back in cooler and corrected
4a- at time of inspection this inspector found a spray bottle not labeled for its contents and found to be a cleaner. Owner labeled and corrected
15b- light shield is cracked in back room corrected
10b- inside lid of large GE chest freezer in back room- lid is cracked with exposed insulation corrected
1b- at time of inspection, water i believe that is coming from walk in cooler going across ceiling pipe and emptying into 3 bay sink- owner says using water for cleaning. I advised him to remove or not to use water for any purpose corrected |
| No violation noted during this evaluation. | 04/13/2009 | Re-Inspection | |
- 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)
- 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)
- Single service items reused, improperly stored, dispensed, not used when required
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03/26/2009 | Inspection | 5C At time of inspection plastic container of uncooked peeled shrimp was found sitting ontable in back kitchen area at 68 dF. According to owner shrimp had been peeled and were going to be floured and battered but cook got busy, shrimp had been out less than 2 hours-shrimp placed in cooler CORRECTED
8A Food stored on floor of walkin cooler
8A Many foods uncovered in coolers and freezers throughout kitchen
8C Plastic container used as a scoop for rice-should have handle
10B Grime accumulation on shelves in walkin cooler |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Hair is improperly restrained
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11/25/2008 | Inspection | 2c- raw meats stored over produce in walk in cooler. Meats moved by cooks and corrected
9c- prep worker was not wearing a hair restraint
11b- bleach bucket is not available. made and corrected |
| No violation noted during this evaluation. | 03/13/2008 | Re-Inspection | |
- 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.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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03/06/2008 | Inspection | 4A Found one spray can of Raid Ant & Roach killer on shelf in restroom. Corrected, owner removed from premises
5B Pork riblets were found out on counter at 2:50 PM at 110 dF. Owner said they were cooling since about 2:00 PM. Corrected, owner placed riblets in walk-in cooler to continue cooling.
5C Found 4 trays of sweet and sour chicken out on counter @ 3:00 PM. Chicken was 72 dF. Owner could not say how long it had been out and voluntarily discarded the chicken.
15A Floor in dry storage area is bare concrete - Repeat |
- Improper thawing procedures used
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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03/02/2007 | Inspection | 5c- breaded pork balls out at room temperature actual temp was 115dF, out less than 2 hours per cook put back in cooler and corrected. they had cooked the pork balls and were waiting for them to cool prior to putting them in the cooler
8f- pork in container of standing water - improperly thawing - pork was put under running water less than 70dF and corrected
8a- some foods found uncovered in walk in cooler
15a- dry storage floor is made of concrete and is not smooth and easily cleanable |
| No violation noted during this evaluation. | 01/16/2007 | Re-Inspection | |
| No violation noted during this evaluation. | 01/02/2007 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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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03/20/2006 | Inspection | 8A- soy sauce and flour are not in original containers and not labeled for contents
12C- faucet in employee bathroom leaks
8A- foods not covered in walk in cooler |
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