June 05, 2009 (Risk Factor Assessment)

March 09, 2009 (Routine)

• 3045 - Observed the lack of a handwashing sign at the kitchen handsink.
  Supply a handwashing sign at all handsinks used by foodservice personnel.
• 2310 - Corrected During Inspection Critical Observed a bowl in the kitchen handsink.
  Remove the bowl; the sink must be accessible at all times and is for handwashing only. Removed.
• 0480 - Observed the lack of identification labeling on the bulk food containers located at the end of the cooks line.
  Provide identification labeling on the bins (top and bin).
• 0610 - Observed boxes of raw chicken on the walk-in flooring and box of shrimp on the walk-in freezer flooring.
  Store all foods at least 6" off of flooring.
• 3080 - Observed 36 foot candles of lighting on the cook line and 6 foot candles of lighting in the walk-in vault.
  Supply at least 50 foot candles of lighting on the cook line and at least 10 foot candles in the walk-in vault. Supply brighter lighting.

December 15, 2008 (Risk Factor Assessment)

• 0220 - Corrected During Inspection Critical Observed male cook eating in the kitchen.
  Do not eat, drink in the kitchen.
• 0160 - Corrected During Inspection Critical Observed kitchen staff members step out into the hallway, then return to work without washing hands.
  Staff must wash hands after changing duties/changing actions before resuming cooking. Wash hands after returning from halllway to cooking.

September 11, 2008 (Risk Factor Assessment)

• 0470 - Critical Observed foods in the low boy reach-in (cooks line) refrigeration unit with no coverings/lids.
  Supply a cover/lid on all foods.
• 0830 - Critical Repeat Observed large bus bans of breaded chicken in the walk-in vault with no date markings.
  Supply date markings on all foods (prepared) held for 24 hours or more.

June 05, 2008 (Risk Factor Assessment)

March 26, 2008 (Routine)

• 0070 - Corrected During Inspection Observed a young boy (son) behind the counter.
  No persons other than those working in the restaurant are allowed behind counter. The child must leave/sit in the food court.
• 0170 - Observed the male cook wash his hands in the 3 compartment sink.
  Use the handsink to wash hands.
• 0610 - Observed boxes of foods on the walk-in flooring.
  Store foods at least 6" off of flooring.
• 0830 - Critical Repeat Observed foods in refrigeration units with no date markings (egg rolls, noodles, etc).
  Supply date markings on all potentially hazardous foods held for 24 hours or more.
• 3045 - Corrected During Inspection Observed the lack of a handwashing sign at the kitchen sink.
  Supply a handwashing sign.

January 07, 2008 (Critical Procedures)

October 17, 2007 (Critical Procedures)

July 11, 2007 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Observed raw eggs being stored above produce.
  Store raw eggs below cooked foods/produce.
• 0470 - Corrected During Inspection Critical Observed raw shrimp being stored above box of green peppers.
  Store raw meats below produce/cooked foods; remove at once.

March 30, 2007 (Routine)

• 0470 - Corrected During Inspection Critical Raw beef was stored over cooked chicken that was cooling.
  Corrected by moving beef to shelf below chicken.
• 0480 - Corrected During Inspection Found sugar and corn starch containers not labeled.
  Corrected by labeling in English and Spanish.
• 0550 - Corrected During Inspection Found rice dispenser in a container of water.
  Store on clean surface and change every 4 hours.
• 0810 - Corrected During Inspection Found hot cooked chicken stacked and covered in the walk-in cooler.
  Corrected by uncovering and dividing into 2 pans.

January 23, 2007 (Critical Procedures)

• 0160 - Corrected During Inspection Critical An employee was handling raw chicken and then went to pull cooked chicken from steamer without washing hands.
  Corrected by instructing employee to wash hands.
• 0470 - Corrected During Inspection Critical Raw chicken was stored above cooked shrimp in the low boy refrigerator.
  Corrected by moving items to proper location.

October 18, 2006 (Critical Procedures)

• 0160 - Corrected During Inspection Critical Employee returned to work and did not wash hands.
  Corrected by washing hands.
• 0470 - Corrected During Inspection Critical Repeat Raw eggs stored above fruits and RTE vegetables.
  Corrected by moving eggs to bottom shelf.

August 10, 2006 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Raw eggs and meats stored above fresh melons.
  Raw products moved under melons.
• 0850 - Corrected During Inspection Critical Grilled chicken at 112 degrees on table. Fried chicken pieces 69 degrees in gray container.
  Put in walk in.

May 19, 2006 (Critical Procedures)

March 20, 2006 (Follow-up)

February 03, 2006 (Routine)

• 0220 - Corrected During Inspection Critical Repeat Open employee drink above prep table.
  Discarded. Must have lid and straw.
• 0820 - Critical Grilled chicken at 99 degrees in hot holding.
  Reheat to 165 degrees.
• 1320 - Thermometer could not be read in sandwich prep unit.
  Hang so temp can be read.
• 1570 - Ice scoop and several gray plastic containers cracked.
  Discard.
• 3170 - Coving tiles missing behind wok line.
  Replace.
• 3180 - Ceiling vents dusty.
  Clean.
• 3270 - Critical Roaches around coving tiles behind grill.
  Call exterminator immediately.
• 3330 - Critical Unlabeled chemical spray bottle.
  Label properly.

October 28, 2005 (Critical Procedures)

• 0220 - Corrected During Inspection Critical Employee eating and drinking in kitchen.
  Corrected by making employee leave while eating.
• 0850 - Critical Rice at 47 degrees; chicken at 64 degrees, grilled chicken at 88 degrees.
  Rice refrigerated; chicken cooked to 165 degrees; grilled chicken cooked to 165 degrees.

July 29, 2005 (Critical Procedures)

April 05, 2005 (Follow-up)

February 25, 2005 (Routine)

• 0480 - Ingredient bins not labeled.
  Label.
• 0570 - Wet wiping cloth on table.
  Store in sanitizer.
• 1880 - Corrected During Inspection Critical Employee not sanitizing equipment after washing.
  Corrected by fixing 3rd compartment sink with proper amount of sanitizer.
• 3170 - Floor and wall around mop sink in need of repair.
  Repair.
• 3180 - Floor dirty under wok line around pipes and on ramp in walk in cooler.
  Clean.

January 27, 2005 (Other)

November 23, 2004 (Critical Procedures)

• 0850 - Critical Rice at 48-49 degrees, cooked chicken at 63 degrees.
  Put in prep unit.
• 0700 - Critical Fried rice at 145 degrees.
  Reheated to 173 degrees.

August 11, 2004 (Routine)

• 0470 - Critical Repeat Foods in reach in refrig units with no cover/lid.
  Provide cover/lid on all foods.
• 0220 - Critical Open cup of beverage on table with soup well.
  Remove at once. Obtain cup with top/lid/internal straw. Corrected.
• 3080 - Missing light bulb in hood system.
  Replace bulb.
• 0610 - Repeat Foods on walk in floor.
  Store all foods at least 6" off floor.

May 17, 2004 (Critical Procedures)

March 09, 2004 (Routine)

• 0470 - Critical Foods in reach in refrig with no cover/lids.
  Provide protective covering for all foods.
• 0610 - Foods in walk in vault on floor.
  Store all foods at least 6" off floor.
• 0480 - Bulk storage bins with no ID label.
  Label.

December 17, 2003 (Critical Procedures)

• 0470 - Critical Frozen meats being stored in plastic bags with writing/print.
  Use food grade plastic.
• 0160 - Critical Lack of trash receptacle at handsink.
  Provide.

September 30, 2003 (Routine)

• 2310 - Critical Kitchen handsink not accessible/covered by tray.
  Remove tray and handsinks must be accessible at all times.
• 0470 - Critical Foods in walk in box without cover/lid. Pan of lemons in service line's ice bin.
  Prived cover/lid on all foods.Do not store anything in ice that is used for consumption.
• 0610 - Pans of chicken on kitchen floor; refrigerate after prepping.
  Store all foods at least 6" off floor.
• 3100 - Purse on shelving above kitchen prep table.
  Do not store personal items with food/food equipment. Remove.
• 2020 - Plastic utensils on service counter without handles being stored upward (nested)
  Store all utensils with handles in upward position.
• 1570 - Missing vent cover in kitchen's hood system.
  Replace.
• 1700 - Critical Wiping cloths not being stored in sanititzing solution but on couters instead.
  Store wiping cloths in sanitizing solution in between uses.

September 05, 2003 (Other)