September 14, 2009 (Critical Procedures)

• 0850 - Corrected During Inspection Critical Chicken for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: Rice strainer.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.

June 25, 2009 (Critical Procedures)

• 0220 - Corrected During Inspection Critical The food service emplyees were drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0470 - Corrected During Inspection Critical Repeat Raw foods of animal origin (Eggs)stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

March 16, 2009 (Critical Procedures)

December 08, 2008 (Routine)

• 0470 - Corrected During Inspection Critical Cut onions, cut cabbage, cut lettuce, celery & cooked shrimp observed stored unprotected/uncovered inside the walk-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - metal rack shelving unit on the left side of the walk-in refrigerator- wooden shelves/cabinetry into which bulk food storage bins are inserted
  Clean above-cited equipment. Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Grease accumulation observed on the exhaust hood filters.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

September 15, 2008 (Critical Procedures)

May 28, 2008 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Raw pork observed stored over ready-to-eat (RTE) cooked chicken in the walk-in refrigeration unit.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) rack of BBQ Spare Ribs in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.

February 25, 2008 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Raw chicken and chicken juices observed dripping over the sides of a food storage container that was stored directly above containers of sliced onions and sliced mushrooms.
  Properly store raw animal foods so as to avoid cross-contamination with raw RTE food such as vegetables.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) cooked shriimp & cooked chicken in the walk-in refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.

November 26, 2007 (Routine)

• 0470 - Corrected During Inspection Critical Raw pork stored over ready-to-eat (RTE) cooked shrimp in the walk-in refrigeration unit. Also, raw chicken observed stored above cut onions in the walk-in refrigerator.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0480 - Container of baking powder observed unlabeled.
  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.
• 1060 - The painted wooden shelves in the dry storage room and beneath the stainless steel table in the back walk-in area are chipped/peeling. The nonfood contact surfaces of the shelves are not corrosion resistant, nonabsorbent, nor smooth.
  Re-surface/ re-paint wooden storage shelves. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - wooden shelf beneath the stainless steel prep. table in rear walk-in area.- wooden shelf on which large bags of rice are stored in dry storage room
  Maintain nonfood-contact surfaces of equipment clean.
• 2720 - One outside grease drum observed open/ uncovered.
  Cover all waste containers when not in continuous use.
• 3180 - Ceramic-tiled wall along the backsplash of prep. table in food prep. area is dirty/ greasy. Also the wooden rear exit door to facility is dirty.
  Clean ceramic wall & rear door. All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3300 - Facility is storing items unnecessary to the operation or maintenance of the establishment outside the rear of facility. The following items were observed stored on premises:- old exhaust filters- pieces of plywood- scrap metal- tube light bulbs
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

September 10, 2007 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Raw shell eggs observed stored over ready-to-eat (RTE) food in the walkk-in refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0820 - Corrected During Inspection Critical Repeat Raw shrimp & raw beef cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0820 - Corrected During Inspection Critical Repeat Raw beef, raw chicken, raw shrimp, and cooked pork cold holding at improper temperatures inside the Leader refrigeration uniit
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.

June 11, 2007 (Critical Procedures)

• 0380 - Corrected During Inspection Critical Three badly dented cans of water chestnuts observed stored on shelf in rear dry storage room.
  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.
• 0820 - Corrected During Inspection Critical Raw beef, raw chicken, and raw shrimp cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) cooked shrimp, cooked chicken, and cooked sliced pork in the walk-in refrigeration unit are not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.

March 12, 2007 (Routine)

• 0470 - Corrected During Inspection Critical Raw chicken & raw beef stored over ready-to-eat (RTE) tofu & chopped onions in the walk-in refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0820 - Corrected During Inspection Critical Raw shrimp & cooked pork cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1750 - Corrected During Inspection Manufacturer containers were observed reused for the storage of cleaned utensils.
  Discontinue the reuse of manufacturer containers for utensil storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: back edge of employee handsink
  Maintain nonfood-contact surfaces of equipment clean.
• 3050 - No waste receptacle provided at handwashing lavatories in food prep. area.
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels

December 11, 2006 (Routine)

• 0470 - Critical Repeat Raw eggs observed stored above Ready To Eat (RTE) foods. (Produce.)Beef, pork, chicken rice, produce, and eggs rolls were observed stored in the refrigerator and freezer uncovered.
  Store raw eggs below RTE foods to reduce the chance of cross contamination.Cover stored foods to reduce the chance of cross contamination.
• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor. (Bagged Rice.)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0790 - Improper methods used to thaw seafood was observed. (Thawing in pan of water in 3 vatk sink area.)
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0820 - Corrected During Inspection Critical Chicken and eggs rolls cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0960 2 - Wooden shelving, throughout the facility, were observed soiled.
  Clean and maintain cleanness of the wooden shelving.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: meat grinder, slicer, and can opener.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterior of ingredient storage bins, exhaust hood and filter system.
  Maintain nonfood-contact surfaces of equipment clean.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3180 - Floors throughout the facility were observed in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3220 - Corrected During Inspection Repeat Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

July 17, 2006 (Routine)

• 0470 - Critical Unwrapped or uncovered food in the reach in freezer (uncovered dumplings, meat, etc)
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - In-use utensils improperly stored between use.Scoop for cooked rice stored in standing water.
  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.
• 0960 2 - The food contact surface of the metal can used as a scoop in the bulk raw rice bin is not durable, easily cleanable, or resistant to pitting.
  Replace the metal can to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1060 - The nonfood contact surface of the cardboard is not corrosion resistant or nonabsorbent.Cardboard boxes used store dumplings and meat in the reach in freezer.The raw wood shelves in the walk in cooler are not nonabsorbent and need to be sealed or painted.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1550 - The hand sink in the restroom is not sealed to the wall.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.

July 12, 2006 (Routine)

• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator, Leader lowboy refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0480 - Unlabeled food containers.
  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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 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 prepared ready-to-eat (RTE) meats in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener and holder.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the exhaust filters 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.
• 3080 - Less than 50 foot candles of light was noted in the food preparation area. Less than 20 ft. candles of light in the warewash area
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Provide at least 20 ft.candles of light in the warewash area.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

December 29, 2005 (Routine)

• 0470 - Critical Containers of food stored in walk-in freezer and refrigerator (ie; chicken, meats) not covered.
  Protect food that is being stored.
• 0960 1 - Corrected During Inspection Critical Tin can used a scoop to measure dry rice.
  Not a safe multi-use food-contact utensil, replace with an approved safe multi-use food-contact utensil.
• 1750 - Repeat Single-service, single-use articles being reused as a food container, ie: Soy sauce buckets and plastic bags.
  No reuse of single-service and single-use articles.

March 30, 2005 (Routine)

• 0470 A 4 - Numerous food items are being stored uncovered/unprotected inside walk-in refrigeration unit. (ie: cut vegetables, meats, etc.).
  Properly cover/protect all stored food items.
• 1150 - Paint is chipping from wooden frame work used to support large plastic food storage bins.
  Paint/re-surface wood surfaces.
• 1150 - Side of stainless steel shelves mounted above Leader cooler box is dirty and covered with soiled paper and masking tape.
  Remove dirty tape and clean side of shelving unit.
• 1750 - Repeat Single-use articles are being re-used to store various food items. (ie: cut celery and carrots in "dried chicken seasoning " container and batter mix stored in "Soy sauce container).
  Do not re-use single use containers.
• 1770 A - Critical Food splash on underneath side of lift lid to refrigerated cooler box
  Clean underneath side of metal lift lid.
• 1770 B - Food particle accumulation on lids to 10 plastic food storage bins.
  Clean lids of bins used to store sugar, flour, MSG etc.
• 1770 C - Food/dirt/grease accumulation along upper edge of wall-mounted stainless steel edging around stainless steel prep table.
  Clean along sides of prep table at junction with walls.
• 1800 - Heavy grease accumulation on exhaust ventilation hood filters.
  Clean hood filters.
• 2740 - Trash/debris on ground outside rear door of establishment.
  Clean outside , rear of establishment including steps to basement.
• 3170 - Approximately five (5) vinyl flooring tiles is front of walk freezer are deteriorated.
  Replace vinyl flooring tiles.
• 3170 - Ceramic tiles are removed from base of walls to left of deep fat fryer and at corner of walk-in unit.
  Replace ceramic wall tiles.
• 3180 - Food splash on ceramic tiled wall surface beneath stainless steel prep table.
  Clean wall surface.
• 3180 - Dirt/mildew accumulation on ceiling in walk-in refrigerator.
  Clean ceiling inside walk-in, especially above shelving units.

August 19, 2004 (Routine)

• 0550 - Assorted bowls, cups are being stored inside sugar, salt, rice, and MSG storage bins.
  Use an appropriate dispensing utensil (ie: scoop) that can be stored in the food with the handle extended out of the food product.
• 1750 - Single-use articles are being re-used. "Savor-Rich" dried chicken seasoning containers are being re-used to store various vegetables.
  Do not re-use single-use articles.

April 19, 2004 (Routine)

• 0820 - Critical Large pan of cooked rice is being held out-of temperature at 82≈F on tabletop.
  Hold all PHF's at either 41≈F and below or 140≈F and above.
• 0960 1 - Critical Bowls are being stored in food products stored in large plastic bins (ie: bins of rice, flour, salt, corn starch and msg).
  Remove bowls and used an appropriate food dispensing utensil such as a handled scoop.
• 2710 - Cardboard boxes stored outside rear of establishment contain food residue.
  Store only cardboard/boxes that contain no food residue outside establishment.
• 2720 - 1 of 2 grease barrels outside is open/uncovered.
  Obtain a tight-fitting lid for grease barrel.

February 13, 2004 (Complaint)

November 10, 2003 (Routine)

• 0820 - Critical Cooked chicken wings hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0610 - Several food items inside walk-in refrigerator are being stored open/uncovered. (ie: chopped onions, sliced peppers,soy sauce)
  Properly cover/protect all food items stored inside walk-in refrigerator.
• 1100 - Cardboard is being used througthout establishment to line/cover shelves.
  Remove/discard cardboard.(not an approved food contact surface) Resurface shelves as necessary to provide a surface that is smooth and easily cleanable.

June 10, 2003 (Complaint)

April 15, 2003 (Routine)

• 3270 - Critical Harborage conditions exist
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 0820 - Critical Cooked rice hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 2710 - Discarded products with food residue are being stored outside of refuse containers, outside of the establishment.
  Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.