- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED SOILED REFRIGERATOR,GRILL SPLASH BOARD, AND FLOOR IN COOKING AREA. CLEAN FACILITY AS OFTEN AS NECESSARY TO KEEP CLEAN. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- OBSERVED PERSON-IN-CHARGE (PIC) NOT WEARING HAIR RESTRAINTS. WEAR HAIR RESTRAINTS TO AVOID EXPOSING HAIR TO FOOD AND COOKING EQUIPMENT. WEAR HAT OR HAIR NET. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall 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
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12/09/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- COOKED RICE IS NOT BEING STORED IN THE WALK-IN COOLER. OWNER STATES HE COOKS WHITE RICE IN WOK AND PLACES IT IN WARMER. IF CUSTOMERS WANT BROWN RICE IT IS FRIED IN A DIFFERENT WOK. HOT HOLDING IS USED FOR RICE . THE HOT HOLDING TEMPERATURE WAS 167 F. CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- OWNER IS DATE MARKING READY-TO- EAT, POTENTIALLY HAZARDOUS S FOOD BY INDICATING THE DATE FOOD WERE PREPARED OR STORED. CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
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07/03/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED COOKED RICE INSIDE WALK-IN COOLER AT 45 F. EXCEPT DURING PREPARATION,COOKING,COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) FOR COLD HOLDING MUST BE 41 F OR LESS. DURING INSPECTION OWNER DISCARDED RICE. KEEP PHF AT 41 F OR LESS FOR COLD HOLDING. FOLLOW UP WITHIN 10 DAYS.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- COOKED RICE WAS NOT DATE MARKED INSIDE THE WALK-IN COOLER. READY-TO-EAT PHF STORED FOR MORE THAN 24 HOURS SHALL BE DATE MARKED FOR NO MORE THAN 7 DAYS. DAY 1 BEGINS THE FIRST DAY YOU OPEN OR PREPARE FOOD. DATE MARK. FOLLOW UP WITHIN 10 DAYS.,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
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06/20/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN FLOOR UNDER STOVE.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
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12/11/2013 | Routine |
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- OBSERVED RICE SERVING SPOON STORED IN STANDING WATER. USE CLEAN DRY SURFACE OR KEEP WATER 135F OR ABOVE.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
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06/20/2013 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- FLOOR HAS A LARGE AMOUNT OF GREASE BUILD UP UNDER THE FRYER AT THE SOUTH END OF THE COOKLINE. INCREASE CLEANING FREQUENCY TO AVOID BUILD-UP OF SOILS/GREASE. RECHECK NEXT INSPECTION.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
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12/10/2012 | Routine |
| No violation noted during this evaluation. | 06/04/2012 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Rough
- Corrections:
- Repair/replace.
- Comment:
- REPLACE CRACKED CHICKEN TUB BY NEXT INSPECTION. FRIED CHICKEN, PLASTIC TUB HAS A LARGE CRACK AND HOLE AT THE TOP. MAKE SURE ALL FOOD CONTAINERS ARE SMOOTH AND EASILY CLEANABLE. REPLACE BY NEXT INSPECTION.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN VENTILATION HOOD /BACKSPLASH ON AN INCREASED FREQUENCY. CORRECT BY NEXT INSPECTION, HOOD HAS GREASE BUILD UP TODAY.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
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12/15/2011 | Routine Inspection |
| No violation noted during this evaluation. | 06/21/2011 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE VULCAN RANGE DRIP PAN (UNDER BURNERS). CLEAN THE HOOD & FILTERS. CLEAN THE DOORS OF THE 2 DOOR COOLERS. CLEAN THE INSIDE BOTTOM FLOOR AND DOOR EDGE OF THE TRUE FREEZER.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- UNDER ALL OF THE TABLES, STEAM TABLE, STORAGE RACKS, COOLERS, RANGE, WOK LINE, 3 COMP. SINK, MEAT GRINDER TABLE CLEAN THE FLOOR - - - - & REMOVE DEBRIS FROM ALONG WALLS.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
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12/03/2010 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean the range top and drip pan. Clean the wok range top.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean the floor near wall at back of hood. Clean the lower wall behind cook line.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
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07/01/2010 | Routine Inspection |
- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Locations:
- food prep area
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- 2 DENTED CANS OF BEAN SAUCE, 1 DENTED CAN OF MUSHROOMS, 1 DENTED CAN OF PINEAPPLE WERE SEEN ON SHELF UNDER COUNER., CORRECTED TODAY BY MANAGER. MANAGER UNDERSTANDS THAT CANS THAT ARE DELIVERED DENTED MUST BE RETURNED TO SUPPLIER FOR CREDIT OR DISCARDED. HE ALSO KNOWS THAT WHEN HE DROPS A CAN AND DENTS IT, THE CAN MUST BE USED AS SOON AS POSSIBLE.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE FLOOR UNDER THE GREEN STORAGE RACK, THE STEAM TABLE AND THE WOK RANGE NEAR THE BACK WALL.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- IN THE BARREL OF UNCOOKED RICE THE SCOOP MAY BE STORED STUCK IN RICE WITH THE HANDLE STICKING OUT ABOVE THE RICE......... BUT NOT LAYING ON THE RICE SO THAT THE HAND TOUCHES THE RICE WHEN THE SCOOP IS PICKED UP.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Kitchenware and Tableware
- Items:
- Kitchenware and tableware
- Problems:
- Stored jumbled
- Corrections:
- Handle so as to prevent contamination.
- Comment:
- WHEN THE PLASTIC SPOONS AND FORKS ARE PLACED IN THE WHITE CONTAINER THE HANDLES MUST BE UP SO THE FOOD CONTACT PART OF THE SPOON AND FORK ARE NOT TOUCHED BY THE EMPLOYEE.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
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01/05/2010 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- 1-door upright freezer(s)
- Comment:
- CORRECTED TODAY., IN THE 1 DOOR FREEZER TRAYS WITH THIN PIECES OF CHICKEN ON THEM ARE STACKED ON TOP OF EACH OTHER. THE CHICKEN IS NOT COVERED. COVER THE CHICKEN WITH DELI PAPER OR PLASTIC WRAP BEFORE SETTING A TRAY ON TOP. CORRECTED TODAY BY MANAGER.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE RANGE OVEN DOOR. CLEAN THE FLOOR ALONG THE WALL UNDER THE COOKLINE.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
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07/15/2009 | Routine Inspection |
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