June 04, 2009 (Routine)

• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 1800 - Repeat The nonfood contact surface of the shelves have ccumulations of debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

February 03, 2009 (Routine)

August 21, 2008 (Routine)

April 09, 2008 (Routine)

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: knives and strainer.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the shelves has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

November 30, 2007 (Routine)

August 01, 2007 (Routine)

March 14, 2007 (Routine)

November 03, 2006 (Routine)

June 21, 2006 (Routine)

• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: wire wisk.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the refrigerator door gaskets has accumulations of debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

February 17, 2006 (Routine)

• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch:wire wisk.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the refrigerator gaskets has accumulations of debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

October 05, 2005 (Routine)

• 0260 - Critical The fish found in freezer is unsound or adulterated.
  Ensure food is safe and unadulterated. SPOKE WITH PIC REGARDING FOOD STORAGE
• 0380 - Corrected During Inspection Critical Repeat Food from damaged packaging offered for sale or service. Several dented cans of food found in dry storage.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0470 - Critical Repeat Unwrapped or uncovered food in the refridgeration and freezer units.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. SPOKE WITH PIC IN REGARDS TO COVERING AND SEGREGATING FOODS
• 0470 A 4 - Several food items observed stored without being in packages, in covered containers, or wrapped.
  Store food in packages, covered containers, or wrappings.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Critical The ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. SPOKE WITH PIC REGARDING DATE MARKING
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: wire wisk, sugar, ice, and flour scoops.
  Clean and sanitize these surfaces for food contact. SPOKE WITH PIC REGARDING CLEANING UTENSILS.
• 1800 - Repeat The nonfood contact surface of the following surfaces has accumulations of grime and debris: refridgerator gaskets, portable fan and fan inside walk-in refridgerator.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

June 02, 2005 (Routine)

• 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.Several dented cans of food were found in dry storage area.
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.SPOKE WITH PIC IN REGARDS TO DENTED CANS.
• 0450 C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
• 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the walk-in refrigeration unit.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.SPOKE WITH PIC REGARDING UNCOVERED FOOD
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1800 - The nonfood contact surface of the food prep area has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

December 20, 2004 (Critical Procedures)

• 0450 C - Corrected During Inspection Critical Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. A bowl was observed used as a scoop in uncooked rice.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use an approved scoop for food distribution.
• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food (rice) in the kitchen.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.

April 09, 2004 (Routine)

• 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Several Dented cans were observed in the dry storage area.
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. DENTED CANS PLACED ON RETURN SHELF-CORRECTED DURING INSPECTION
• 0480 - Unlabeled food containers of salt, sugar and MSG.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. CORRECTED DURING INSPECTION
• 0470 - Critical Unwrapped or uncovered food in the walk-in refrigerator and in the chest freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings. CORRECTED DURING INSPECTION
• 0960 2 - Table cloths and towels are being used as covers on the stainless prep table. Napkins are used to line the utensil drawer at the server stand.
  Remove the table cloths and cloth towels, and remove the napkins from the drawers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. CORRECTED DURING INSPECTION
• 1600 - The interior and exterior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1800 - The nonfood contact surface of the following equipment has accumulations of grime and debris: shelving throughout facility and inside of all refrigerator/freezers.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - Roof and ceiling are not maintained in good repair. Roof is leaking in several places. Ceiling tiles are missing in several areas in kitchen and storage areas.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0550 - Dispensing utensils improperly stored between uses. Ice scoop observed stored on top of the ice machine.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 3270 - Premises are not being routinely inspected for evidence of pests. Mouse droppings observed in the dry storage area.
  Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

January 08, 2004 (Routine)

• 0470 - Unwrapped or uncovered food in the walk in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1060 - The nonfood contact surface of the storeroom shelving and peeling paint around woks is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1600 - The interior and exterior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: deep fat fryers, air ventilation hood and filters, etc.
  Maintain nonfood-contact surfaces of equipment clean.
• 1770 - The following food contact surfaces were observed in need of cleaning: several glasses, chest freezer and upright freezer in need of defrosting and cleaning.
  Clean and sanitize these surfaces for food contact.
• 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: cleavers and knives
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.

August 20, 2003 (Follow-up)

August 13, 2003 (Complaint)

April 07, 2003 (Follow-up)

April 01, 2003 (Routine)

• 0820 - Critical Egg rolls,shrimps and noodles cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1550 - The kitchen hand wash sink is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 0560 - Napkins in contact with food.
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 0550 - Dispensing utensils improperly stored between.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.
• 2920 - Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ventilation hood and filters.
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - The kitchen ceiling is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.