- 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
- Improper thawing procedures used
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12/30/2015 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 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
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- 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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11/24/2015 | Inspection | 5C Bowl of cooked, breaded chicken pieces on shelf in back of kitchen at 96 F- 106 F. Per operator, product was cooked one hour ago and was in process of cooling and draining before moving to walk-in cooler. Corrected- chicken moved to walk-in cooler.
5C- Sauce containing meat in large rolling, metal container at back of kitchen by walk-in freezer at 47 F. Per operator, product was out of refrigeration for less than two hours. Corrected- sauce moved to walk-in cooler. |
- 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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04/22/2015 | 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)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Pesticide application not supervised by a certified applicator
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12/01/2014 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- 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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08/15/2014 | 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)
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04/23/2014 | Re-Inspection | |
- 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).
- Improper thawing procedures used
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Non food contact surfaces of equipment not clean
|
04/17/2014 | Inspection | 5C- Bowl of fried rice in corner of kitchen on cart at 52 F at 1:30pm. Per operator, rice was taken out of refrigeration less than two hours ago for lunch service. Corrected- rice moved to walk-in cooler and room temperature storage of potentially hazardous foods discussed. |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Non food contact surfaces of equipment not clean
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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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12/17/2013 | 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)
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10/09/2013 | Re-Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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)
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10/02/2013 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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)
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Non food contact surfaces of equipment not clean
- Wiping cloths dirty, not stored properly in sanitizing solutions
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03/04/2013 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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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10/01/2012 | 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)
|
03/06/2012 | 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)
- 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 of equipment not clean
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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02/27/2012 | Inspection | 5C- Bowl of fried rice on top of low boy cooler by wok at 1:00 pm at 55 F. Per operator product was out low boy cooler for less than two hours. Corredcted- bowl moved to low boy. |
- 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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11/22/2011 | Re-Inspection | |
- Improper thawing procedures used
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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11/17/2011 | Inspection | 4A- Encovered containers of marinating beef stored under shelving with windshield washer fluid. Corrected- Chemicals relocated. Marinating beef (39 F) to be moved to walk-in cooler per owner within one hour after additional ingrediaents are added and mixing is completed.
5C- Approximately five gallons of chicken stock with bones on burner (turned off) at 63. Chicken stock voluntarily discarded.
5C- Approximately twenty pounds of fried chicken in hotel pan by deep fryer at 75 F. per owner, chicken was cooked 1 1/2 Hrs ago and was cooling. Corrected- chicken relocated to walk-in cooler. Proper storage of potentially hazardous foods explained. |
| No violation noted during this evaluation. | 08/26/2011 | Re-Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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: 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.
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08/22/2011 | Re-Inspection | One half chicken in plastic tub with about a dozen half chickens at 80 degrees F. in walk-in cooler. Other half chickens are less than 70. Interview with worker reveals chicken cooked around 11:30AM today and placed in cooler around 1PM. Temperature taken at 3:15 PM. Corrected-One chicken discarded
Probe thermometer not being used to monitor cooling temperatures. |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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)
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Single service items reused, improperly stored, dispensed, not used when required
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08/16/2011 | Inspection | Collander of cooked chicken pieces on counter at 85 degrees F., about 10 pounds, taken out of cooler for lunch service. Food on counter about 2 hours. Corrected-Relocated to cooler
About 10 pounds of cooked chicken wings in plastic tub at 80 degrees F., taken out of cooler for lunch service. Food on counter about 2 hours. Corrected-Relocated to cooler |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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)
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Non food contact surfaces of equipment not clean
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05/12/2011 | Inspection | |
- Improper use and storage of clean, sanitized equipment and utensils
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
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12/27/2010 | Inspection | |
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Improper use and storage of clean, sanitized equipment and utensils
- 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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10/13/2010 | Inspection | |
- 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)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Wiping cloths dirty, not stored properly in sanitizing solutions
|
03/02/2010 | Re-Inspection | |
- 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 of equipment not clean
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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).
|
02/25/2010 | Inspection | 5B- large bus pan of fried chicken on shelf by deep fryer at 83 F. Per owner, chicken had been cooked approximately one hour ago than placed in pan on shelf. Corrected- chicken moved to walk-in cooler to properly cool. Product temperature must drop to 70 F within one hour and to 45 F within four additional hours.
5C- Bus pan of raw chicken pieces on bottom self of three tier cart next to wok station at 53 F. per worker, product removed from refrigeration less than two hours ago and is to be cooked. Corrected- product relocated to walk-in cooler. |
| No violation noted during this evaluation. | 11/05/2009 | Re-Inspection | |
- 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 stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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09/28/2009 | Inspection | 5A: Approx. 1 pound of raw shrimp was found during cold holding (reach-in-cooler) at 60 degrees F. BOI, food service workers had prepped item this morning. Item in state less than 2 hours. Product moved to freezer for rapid chilling. Advised operator to monitor temperatures.
5C: At start of inspection, approx 5 quarts of cooked rice observed on countertop and not currently being prepped. FS worker then moved product to reach-in-cooler. Temperature of item in cooler was 71 degrees F. BOI, fried rice was cooked this morning; however, based on size, quantity, and temperature, DCDOH uncertain of this. Rive voluntarily 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)
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
09/03/2009 | Inspection | |
- Non food contact surfaces of equipment not clean
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Improper thawing procedures used
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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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02/19/2009 | Inspection | |
| No violation noted during this evaluation. | 11/06/2008 | Inspection | |
| No violation noted during this evaluation. | 05/28/2008 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
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05/08/2008 | Inspection | 6A- Bowl of fried rice on counter at 71F. Corrected-Approximately 4lbs of fried rice voluntarily discarded.
6B- Bowl of general tao chicken over steam table at 112 F. Per owner, product was cooked and placed in bowl less than 2 hours ago. Corrected- chicken relocated to pot within steam unit with temp of 160 F one hour later.
5C- Steet pan of egg rolls on top of refrigeration unit at 60 F. per owner, product was taken out of refrigeration less than 2 hours earlier. Corrected- Egg rolls relocated to walk-in cooler. |
| No violation noted during this evaluation. | 02/05/2008 | Inspection | |
| No violation noted during this evaluation. | 10/30/2007 | Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
|
10/19/2007 | Inspection | 5C- Raw shrimp in bucket of still water, found on floor in kitchen at 63 F. Staff stated product was out of refrigeration less than 2 hours. corrected- water drained from bucket and shrimp placed in walk-in cooler.
4C- one bottle of eye drops found on open shelf in reach-in cooler over open containers of food. corrected- eye drop bottle removed and stored away from food. |
| No violation noted during this evaluation. | 05/18/2007 | Inspection | |
- Critical: Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
|
02/02/2007 | Inspection | Approximately six pooled eggs found in container within bain marie. Corrected- Pooled eggs voluntarily discared. Hazard explained |
| No violation noted during this evaluation. | 11/14/2006 | Inspection | |
| No violation noted during this evaluation. | 06/15/2006 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
|
06/05/2006 | Inspection | Small bowl of garlic in oil on self next to WOK staion at 78 F. Approximately 2 cup of diced garlic in oil voluntarily discarded. |
| No violation noted during this evaluation. | 02/09/2006 | 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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02/01/2006 | Inspection | cooked bonless chicken peices in stainless steel bowl on cart by wok station at 67 F. Owner stated product was out of refrigeration for less than 2 hours. Approximately 5lbs of cooked chicken pieces moved to bottom of bain marie unit. |
| No violation noted during this evaluation. | 10/24/2005 | Inspection | |
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