| Violation Date |
Code |
Description |
| 2018-07-11 |
49 |
prep sink faucet has active leak.5-205.15 (b) system maintained in good repair - c |
| 2018-07-11 |
47 |
fans in walk in cooler have microbial growth and dust present. surfaces of equipment and shelving are present with greasy residues and need more frequent and thorough cleaning.4-602.13 nonfood contact surfaces - c |
| 2018-07-11 |
45 |
wires and part of the prep table behind rice cooker, are wrapped in tape. this is a cleaning obstacle. rice cookers have peeling coating. prep sinks are not balanced properly. make line lid is not stable. walls in walk in cooler are rusted.4-501.11 g |
| 2018-07-11 |
41 |
butcher knife was stored on rusty shelf under prep table.3-304.12 in-use utensils, between-use storage - c |
| 2018-07-11 |
21 |
date marking is much improved, however, there are still containers of fried chicken wings, egg rolls, and cooked noodles present with no date mark.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - |
| 2018-07-11 |
14 |
knives were stored as clean with food particles dried on blade. stainless steel bowls and colanders were stored at clean dish shelving with food particles and grease on food contact surfaces. prep sinks have dried residues in corners of drain boards and |
| 2018-07-06 |
7 |
pic touched cooked noodles with bare hands.3-301.11 preventing contamination from hands - p,pf |
| 2018-07-06 |
19 |
rice in rice cooker registered between 100 and 117 degrees. rice was discarded.3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2018-07-06 |
20 |
raw chicken and raw shrimp were out at room temperature, above 45 degrees, with no one actively working with it. shrimp was thawing and registered 58 degrees, and chicken was just sitting in a large stainless steel bowl and registered 60 degrees.3-501.16 |
| 2018-07-06 |
21 |
cooked noodles, fried chicken, gen tso chicken, sweet and sour chicken, dumplings, chopped cabbage, and egg rolls were found in refrigeration without date marks.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), d |
| 2018-07-06 |
31 |
deep, plastic containers of lomein noodles were placed in the walk in cooler wrapped in plastic. noodles were cooked an hour ago according to the employee, and registered 80 degrees.3-501.15 cooling methods - pf |
| 2018-07-06 |
33 |
shrimp was thawing in a container in the prep sink, in stagnant water. running water registers greater than 70 degrees in the summer, so running water is not an acceptable method to thaw foods. shrimp was moved to the walk in cooler where food temps are |
| 2018-07-06 |
36 |
screen door was ajar at the onset of inspection.6-202.15 outer openings, protected - c |
| 2018-07-06 |
45 |
shelving throughout is rusted or corroding. rice pots appear to be in bad repair, either not working or with peeling coating. seafood prep sink is not balanced properly. stainless steel wall cover in the walk in cooler is very rusty. 4-501.11 good r |
| 2018-07-06 |
47 |
commercial hood vents have build up of grease present. fans in walk in cooler are dusty. 4-602.13 nonfood contact surfaces - c |
| 2018-07-06 |
49 |
prep sink faucet is leaking.5-205.15 (b) system maintained in good repair - c |
| 2018-06-27 |
14 |
all rice cookers have accumulation of cooked on rice, dust, and residue inside and around outer edges of pots. seafood and chicken prep sinks were present with dried or drying residues from raw fish, shrimp, or chicken. prep sinks are a food contact sur |
| 2018-06-27 |
21 |
two large plastic containers of sweet and sour chicken were present on top shelf of walk in cooler with no date marking. plastic tub of noodles was present in reach in cooler with no date mark. large plastic tubs of egg rolls were present in reach in wi |
| 2018-06-27 |
26 |
sanitizers in bottle, bucket, and sanitizing vat were all too strong, registering over 100 ppm when tested.7-204.11 sanitizers, criteria-chemicals - pa bottle of medication was stored next to condiments at the service counter.7-207.11 restriction and stor |
| 2018-06-27 |
36 |
screen door at back of kitchen has gaps and holes present. spiders and webs are present around the gaps.6-202.15 outer openings, protected - c |
| 2018-06-27 |
37 |
raw shrimp was being peeled and deveined at screened, back door, with holes and gaps in the door. food should be protected from environmental sources of contamination. sauce was being prepared in a bucket, directly on the floor, at the onset of inspecti |
| 2018-06-27 |
13 |
walk in cooler had a large box of raw chicken on the floor next to a large stainless steel bowl containing raw beef. employee and personal food is intermingled throughout all refrigeration units and dry storage areas. keep species of raw meat, as well a |
| 2018-06-27 |
43 |
condiments and single service items are stored on counter with miscellaneous personal items. a cell phone is placed on a shelf where single service items are kept.4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles |
| 2018-06-27 |
45 |
shelving throughout is rusted or corroding. rice pots appear to be in bad repair, either not working or with peeling coating. seafood prep sink is not balanced properly. make line has clear tape affixed to hood/table juncture, that has deteriorated and |
| 2018-06-27 |
46 |
rinse basin of 3-compartment sink, had food remnants present. sink vats are not being cleaned regularly. dishes were being washed in murky water that was not 110 degrees. drain board of 3-compartment sink was not clean. faucet is leaking. test strips |
| 2018-06-27 |
47 |
exterior surfaces of food containers and lids are present with accumulation of residues and food particles. shelving at dry storage area is dusty and has film present. shelving in walk in cooler is in need of more frequent cleaning. handles and exterio |
| 2018-06-27 |
42 |
large butcher knife at prep table, was placed on a rusty shelf underneath.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c |
| 2018-03-26 |
14 |
knives stored on magnetic strip were present with food residues. prep table had dried shrimp shells present.4-602.11 equipment food-contact surfaces and utensils-frequency - p |
| 2018-03-26 |
20 |
cooked broccoli and cut cabbage were left out at room temperature and registered more than 45 degrees. egg drop soup was left out at room temperature and was discarded by the pic before a temperature could be taken. 3-501.16 (a)(2) and (b) potentially h |
| 2018-03-26 |
21 |
date mark missing from cooked noodles in the reach in under the make line and fried chicken wings in the reach in cooler. it was observed during the inspection that date mark stickers do not stay on the containers they are initially put on. they fall of |
| 2018-03-26 |
37 |
a sheet pan of cooled rice in the walk in cooler that was cooked last night, per pic, was not covered. a plastic container of raw chicken was frozen uncovered in the walk in freezer. raw shrimp was found in the walk in freezer, uncovered.large container |
| 2018-03-26 |
43 |
container of plastic spoons had a plastic id card inside with the spoons. spoons were discarded. paper bags used to place foods into, were stored on the table with a cell phone and keys. plastic lids in a sleeve, were stored on a dirty shelf underneath |
| 2018-03-26 |
45 |
repair loose make line lid. rice cookers, once lined with a non-stick coating, now have only remnants of the coating. stainless steel wall cover in the walk in cooler is very rusty. milk crates are used to store items such as bottled water. milk crate |
| 2018-03-26 |
47 |
commercial hood is dripping with grease. wok area has food remnants along outer edges. exterior of equipment is in need of more frequent cleaning. shelving throughout kitchen needs to be cleaned to remove buildup of food, dust and grease. interior of r |
| 2018-03-26 |
53 |
a broken/unused piece of equipment is present between the prep sinks in the back of the kitchen.6-501.114 maintaining premises, unnecessary items and litter - cfloor to wall junctures are littered with food crumbs, dust, and debris- especially behind equi |
| 2017-10-17 |
13 |
a tray of raw steak was placed on top of a bottle of sunny delight. raw shrimp was stored uncovered next to chicken in the walk in cooler. raw chicken was stored uncovered next to cooked chicken in the reach in cooler. 3-302.11 packaged and unpackaged |
| 2017-10-17 |
31 |
noodles and gen tso's chicken cooling in deep plastic containers in the walk in cooler.3-501.15 cooling methods - pf |
| 2017-10-17 |
6 |
employee placed a dirty dish into 3-compartment sink, the proceeded to put filling into spring rolls.2-301.14 when to wash - p |
| 2017-10-17 |
36 |
gap present at screen door in the back of kitchen.6-202.15 outer openings, protected - c |
| 2017-10-17 |
37 |
too many personal items present in kitchen, such as bowls with chop stick in them and foods in prep area. keep all foods and utensils to a minimum and kept segregated from establishment's food and utensils. cell phone placed on shelf over make line. do |
| 2017-10-17 |
41 |
in use spatulas are placed on surface beside wok, which are laden with grease, food, and water. place utensils that are in use on a sanitary, cleanable surface.3-304.12 in-use utensils, between-use storage - c |
| 2017-10-17 |
45 |
repair loose make line lid. shelving in walk in cooler is corroded.4-501.11 good repair and proper adjustment-equipment - c |
| 2017-10-17 |
47 |
fans in the walk in cooler are present with dust. shelving in the walk in cooler has accumulation of grease and dust. it is recommended that a deep cleaning occur of the walk in cooler shelving. ledge between dish room and dry storage area has spills a |
| 2017-10-17 |
39 |
wet wiping cloth was placed on prep area. place all wet rags in bucket of sanitizer between uses. |
| 2017-09-14 |
53 |
several tiles are cracked in the floor in the kitchen. floors need more frequent and thorough cleaning. fry area has a buildup of grease in corners. 6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c |
| 2017-09-14 |
47 |
commercial hood has accumulation of grease that is dripping. shelving where sauces and utensils are stored is in need of more frequent cleaning. 4-602.13 nonfood contact surfaces - c |
| 2017-09-14 |
31 |
cooked chicken was cooling at room temperature and registered 108 degrees at the onset of inspection. pic was given a handout on proper cooling methods, and chicken was placed into the freezer. chicken will be reheated to over 165 degrees. noodles in w |
| 2017-09-14 |
21 |
no date marking found on any item in the establishment. an intent to suspend will be issued for the absences of date marking.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf l |
| 2017-09-14 |
14 |
corners of prep sinks were present with residues and debris such as feathers, wire from scouring pad, and raw meat. prep sink was washed, rinsed, and sanitized during inspection.a scoop was found stored in the sugar bin with accumulation of dried residue |
| 2017-09-14 |
8 |
no paper towels at either hand washing sink until asked for by the inspector.5-205.11 using a hand washing sink-operation and maintenance - pf |
| 2017-06-29 |
37 |
a pair of rubber kitchen gloves were stored in a box with wrapped bags of fried noodles. sugar, salt, cornstarch, msg, dehydrated oranges peels, cooked chicken, egg rolls, dumplings, and sauces were stored in containers that were uncovered, or were cover |
| 2017-06-29 |
14 |
plastic containers stored above 3-compartment sink were present with greasy residue. tongs at the fry area had build up that had hardened, and inspection began upon restaurant opening. all items were washed, rinsed, and sanitized in the 3-compartment si |
| 2017-06-29 |
42 |
plastic bins over 3-compartment sink were stacked wet.4-901.11 equipment and utensils, air-drying required - c |
| 2017-06-29 |
21 |
cooked noodles, sweet and sour chicken, gen tso chicken, egg rolls, and dumplings were present in refrigeration with no date marking. pic was able to provide a preparation date and marked the items during the inspection. all cooked, ready to eat, potent |
| 2017-06-29 |
47 |
handles of refrigeration equipment had a buildup of grease and residue present. shelving throughout is accumulating grease and dust. commercial hood has grease dripping from ledges. interior surfaces of equipment are in need of more frequent cleaning.4 |
| 2017-06-29 |
45 |
a wire mesh strainer was found by the wok area in bad repair, with exposed wires that had come loose from the frame. doors of reach in cooler are uneven.4-501.11 good repair and proper adjustment-equipment - cfried, butterflied shrimp were stored in a ch |
| 2017-06-29 |
53 |
three compartment sink is leaking. several tiles are cracked in the floor in the kitchen.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c |
| 2017-02-01 |
53 |
tiles throughout kitchen have sinking grout. walls are damaged in places. screen door at back of building is damaged and there is a gap.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c |
| 2017-02-01 |
47 |
shelving over the 3-compartment sink is dusty and greasy. walls and stainless steel surfaces have residues present.4-602.13 nonfood contact surfaces - c |
| 2017-02-01 |
39 |
wet wiping cloths were placed in various locations throughout kitchen. pic was asked to keep wet wiping cloths in a bucket of sanitizer.3-304.14 wiping cloths, use limitation - c |
| 2017-02-01 |
31 |
cooked broccoli was cooling in the make line and registered 61 degrees. broccoli was placed in walk in cooler to cool more quickly. lo mien was cooling in a container in the walk in, covered in plastic wrap. 3-501.15 cooling methods - pf |
| 2017-02-01 |
21 |
no date marking on cooked beef and noodles in walk in cooler. no date marking on wantons in reach in cooler.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf |
| 2017-02-01 |
20 |
cut cabbage was left out at room temperature. cabbage registered 61 degrees.3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2017-02-01 |
14 |
prep tables had dried food residues present. prep sink had raw meat pieces and residues present. rice cooker had dried rice and residue on interior.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p |
| 2016-10-05 |
14 |
knives stored as clean have dried food residue present. prep sinks have dried residue in corners, and raw chicken in basin.4-602.11 equipment food-contact surfaces and utensils-frequency - p |
| 2016-10-05 |
20 |
plastic bin filled with cut cabbage left out at room temperature was 70 degrees and was voluntarily discarded.3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2016-10-05 |
21 |
no date marking present on won tons, egg rolls, cut cabbage, and cooked pork and chicken in condiment cooler and reach in refrigerator.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf |
| 2016-10-05 |
31 |
fried chicken pieces on speed rack were cooling by the back door, and according to the pic had been cooling for 30 minutes. meat was 75 degrees, and was moved to the walk in cooler. imitation crab meat was lying on prep table next to a rag and a tool. |
| 2016-10-05 |
36 |
gaps present at back door.6-202.15 outer openings, protected - c |
| 2016-10-05 |
47 |
hood vents have an accumulation of dripping grease present.4-602.13 nonfood contact surfaces - c |
| 2016-10-05 |
38 |
no kitchen employees were wearing hair restraints upon beginning of inspection. all employees put on hats at the beginning of inspection.2-402.11 effectiveness-hair restraints - c |
| 2016-10-05 |
53 |
floors are cleaner than the previous inspection, but the tiles must be replaced that are cracked, and grout is sinking in places.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c |
| 2016-10-05 |
37 |
large metal bowl full of raw beef was placed on the walk in cooler floor.3-307.11 miscellaneous sources of contamination - ccondensation drip present in reach in cooler.3-303.12 storage or display of food in contact with water or ice - c |
| 2016-09-27 |
31 |
large container of lo mien noodles cooling in walk in tightly covered in plastic wrap. unwrap cooling items to allow air flow so as to cool product more quickly.3-501.15 cooling methods - pf |
| 2016-09-27 |
13 |
severely dented cans were being stored with other foods and dry goods. raw beef was being stored directly over raw eggs in walk in cooler. raw chicken being processed in both meat and vegetable prep sinks. when asked, pic prepared a bucket of sanitizin |
| 2016-09-27 |
20 |
cut cabbage left out on prep table registered 74 degrees. cabbage discarded. cut cabbage is a potentially hazardous food and must be kept under refrigeration.3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), |
| 2016-09-27 |
21 |
no date marking on multiple items, including cut cabbage, cooked chicken, won tons, egg rolls, and lo mien noodles.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf |
| 2016-09-27 |
33 |
raw chicken thawing in stagnant water in prep sink.3-501.13 thawing - c |
| 2016-09-27 |
14 |
large plastic container of fried chicken in the reach in refrigerator had a paper date-mark sticker stuck directly on top of a new date mark sticker, with no signs of having been immersed in water or washed between uses. a large knife was on a prep surfa |
| 2016-09-27 |
37 |
one box of food stored on floor n the walk in freezer. multiple cans, some with very jagged edges, in reach in refrigerator were being stored opened and uncovered. cooked rice was being hot held in styrofoam conatiners in rice cooker. 3-305.11 food sto |
| 2016-09-27 |
43 |
green cabbage bags are being reused to cover frozen chicken. bags can not be properly washed, rinsed, and sanitized or air dried, and should not be reused. walmart bag containing food items hanging on shelf in walk in cooler.4-502.13 single-service and |
| 2016-09-27 |
47 |
food is accumulating behind cook top area. accumulation is not being removed frequently enough. commercial hood is dripping grease. light fixtures under hood are accumulated with grease. 4-602.13 nonfood contact surfaces - c |
| 2016-09-27 |
53 |
grout missing and/or sinking between tiles in kitchen and dish washing areas. floor slick. food accumulating in between tiles of floor. 6-501.12 cleaning, frequency and restrictions - 6-501.11 repairing-premises, structures, attachments, and fixtures-m |
| 2016-09-27 |
36 |
large gap present at back door.6-202.15 outer openings, protected - c |
| 2016-05-17 |
1 |
operator not demonstrating proficiency of assigned duty. nine of the last ten inspections have had violation of food contact surfaces not being properly washed, rinsed and sanitized.2-103.11 (a)-(l)person-in-charge-duties - pf |
| 2016-05-17 |
13 |
two bags of cooked pork were sitting on prep table thawing directly next to raw chicken. employees were actively processing raw chicken at table at same time. soiled hardware type hammer was lying in direct contact on top of raw chicken on prep table. mea |
| 2016-05-17 |
14 |
utensils stored as clean including multiple knives and scoop stored as clean had dried food residue present.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p |
| 2016-05-17 |
33 |
two bags of frozen minced pork thawing at room temperature on prep table.3-501.13 thawing - c |
| 2016-05-17 |
43 |
items designed for a single use such as cabbage bags being used again for storage of meats. items not designed to be easily cleaned and re-used. used cabbage bags which had been on raw chicken draped across prep sink vat.4-502.13 single-service and single |
| 2016-05-17 |
36 |
dead bird present in open vat of cleaning fluid outside back door of kitchen. white bin soaking in fluid at time.6-501.112 removing dead or trapped birds, insects, rodents and other pest - c |
| 2016-05-17 |
45 |
shelving in walk-in rusting. torn gaskets present on walk-in door and condiment cooler door. spigot of prep sink has multiple pin holes that allow water to shoot in multiple direction s when water is on.4-501.11 good repair and proper adjustment-equipment |
| 2016-05-17 |
47 |
hood vents have accumulation of grease present.4-602.13 nonfood contact surfaces - c |
| 2016-05-17 |
49 |
three compartment sink leaking onto floor.5-205.15 system maintained in good repair - p |
| 2016-05-17 |
53 |
grout missing and/or sinking between tiles in kitchen and dishwashing areas.6-501.12 cleaning, frequency and restrictions - c6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c |
| 2016-05-10 |
6 |
employee blew nose and then proceeded to handle utensils at cook line without washing hands.2-301.14 when to wash - p |
| 2016-05-10 |
1 |
operator not demonstrating proficiency of assigned duty. eight of the last nine inspections have had violation of food contact surfaces not being properly washed, rinsed and sanitized.2-103.11 (a)-(l)person-in-charge-duties - pf |
| 2016-05-10 |
13 |
meats in walk-in freezer loosely covered, freezer burnt. containers of foods including meats, vegetables and sauces located in multiple refrigerated units not covered or protected. high volume of personal employee foods comingled with permitted facility f |
| 2016-05-10 |
14 |
food prep sinks had fresh and dried food and residue present in vats. food prep table left in soiled condition.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p |
| 2016-05-10 |
36 |
live roach observed in food prep area. owner was unable to answer question about control methods.6-501.111 controlling pests - pf |
| 2016-05-10 |
39 |
wet wiping cloths located on prep surfaces, not in container of sanitizer when not in use.3-304.14 wiping cloths, use limitation - c |
| 2016-05-10 |
47 |
exteriors of soy sauce buckets stored as clean were soiled. handle of dry good container had raw meat residue present. exteriors of vegetable bins in walk-in had residue present.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfac |
| 2016-05-10 |
45 |
plastic thank you bags used for direct food contact storage of meat in walk-in freezer. green plastic produce bag from grocery store used for long term storage of meat in walk-in freezer. shelving in walk-in rusting. handle of rice cooker broken.4-501.11 |
| 2016-05-10 |
46 |
food prep table which had food debris on it was lightly spritzed with bleach solution but not actually cleaned of debris first. employees were asked multiple times to wash items with soapy water but employees did not use proper sequence for cleaning. empl |
| 2016-05-10 |
53 |
general cleaning needed of flooring, food debris present. grout missing and/or sinking between tiles in kitchen and dishwashing areas.6-501.12 cleaning, frequency and restrictions - c6-501.11 repairing-premises, structures, attachments, and fixtures-metho |
| 2016-05-10 |
43 |
items designed for a single use such as cabbage bags, ziplock bags and plastic garlic jug being used again for storage of meats and oil. items not designed to be easily cleaned and re-used.4-502.13 single-service and single-use articles-use limitations - |
| 2016-04-20 |
36 |
roaches present in two boxes of ziplock bags located at prep area. no active pest control measures in place.6-501.111 controlling pests - pf |
| 2016-04-20 |
4 |
. employee eating from multiple bowls at food prep table near prep sinks. knife and cutting board present on table at time. use dining room seating or designated employee table for this.2-401.11 eating, drinking, or using tobacco - c |
| 2016-04-20 |
13 |
meats in walk-in freezer loosely covered, freezerburnt. containers of foods including meats, vegetables and sauces located in multiple refrigerated units not covered or protected. high volume of personal employee foods comingled with permitted facility fo |
| 2016-04-20 |
14 |
food prep sinks had residue present. two rice cooker inserts stored as clean had food residue present. two sanitizer bottles present in facility did not have chlorine present in solution.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surf |
| 2016-04-20 |
21 |
containers of ready to eat, potentially hazardous foods located in reach-in including multiple types of meats did not bear any date mark information.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking |
| 2016-04-20 |
34 |
employees unsure of where food thermometer located when asked multiple times to provide item.4-302.12 food temperature measuring devices - pf |
| 2016-04-20 |
39 |
wet wiping cloths located on prep surfaces, no container of sanitizer provided.3-304.14 wiping cloths, use limitation - c |
| 2016-04-20 |
37 |
caulk used to seal crack in prep sink peeling, loose pieces present. rusty water dripping off shelving in walk-in directly into unprotected sliced green onions.3-305.11 food storage-preventing contamination from the premises - c |
| 2016-04-20 |
43 |
single use plastic food storage cover balled up and stored on shelving in walk-in for further use. used ziplock bag stored in container with bag of dumplings inside comdiment cooler. 4-502.13 single-service and single-use articles-use limitations - c |
| 2016-04-20 |
45 |
food prep sink cracked. used metal food cans are being reused to store other foods including vegetables. plastic food storage container holding vegetables cracked, plastic pieces loose and/or missing. rice cooker insert heavily pitted, no longer smooth an |
| 2016-04-20 |
46 |
when prompted to wash utensils at three compartment sink, employee asked another employee if the water was 110f. the employees ran a little hot water and felt of the temperature by hand and continued to question whether water was hot enough but decided it |
| 2016-04-20 |
47 |
shelving unit in walk-in has active rust, debris and microbial growth present. handles of rice cookers have accumulated residue. interior of hollow wok handles have debris accumulation.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact |
| 2016-04-20 |
49 |
three compartment sink leaking onto floor.5-205.15 system maintained in good repair - p |
| 2016-04-20 |
54 |
lighting above food prep sinks and table is 12-22 foot-candles of light.6-303.11 intensity-lighting - c |
| 2016-04-06 |
14 |
food prep sinks had residue present. multiple knives, metal bowl, buckets, rice cooker insert stored as clean had food residue present.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p |
| 2016-04-06 |
21 |
no containers of ready to eat, potentially hazardous foods located in reach-in including multiple types of meats had any date mark information.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf |
| 2016-04-06 |
36 |
live roaches observed in food prep sink area.6-501.111 controlling pests - pf |
| 2016-04-06 |
43 |
cleaned buckets stored inverted on floor. multiple single use plastic food storage bags balled up and stored on shelving in walk-in for further use.4-502.13 single-service and single-use articles-use limitations - c |
| 2016-04-06 |
45 |
food prep sink cracked.4-501.11 good repair and proper adjustment-equipment - c |
| 2016-04-06 |
6 |
employee opened bathroom door, took customers order, opened reach-in and retrieved something, took customer's money, and packed customer's order, all without any handwashing.2-301.14 when to wash - p |
| 2016-04-06 |
47 |
shelving unit in walk-in has debris and microbial growth present. handles of rice cookers have accumulated residue. 4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2016-04-06 |
49 |
handsink leaking onto floor.5-205.15 system maintained in good repair - p |
| 2016-04-06 |
53 |
general cleaning needed of flooring and walls, debris, dead roaches present.6-501.12 cleaning, frequency and restrictions - c |
| 2016-04-06 |
54 |
lighting above food prep sinks and table is 12-22 foot-candles of light.6-303.11 intensity-lighting - c |
| 2016-04-06 |
46 |
employee actively washing utensils in 88f wash solution.4-501.19 manual warewashing equipment, wash solution temperature - pf |
| 2016-03-22 |
14 |
multiple food contact surfaces including knives, vegetable chopper, plastic bins, meat grinder, rice cooker, collander stored as clean had food residue on surfaces. prep table used for peeling raw shrimp was wiped down after use with wet linen but not was |
| 2016-03-22 |
21 |
multiple bins of cooked foods in walk-in including chicken, shrimp not marked with date information.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf |
| 2016-03-22 |
30 |
bucket of 2 week old fermenting rice present in walk-in. no variance request has been received for specialized processing. food to be used in facility, not personal. |
| 2016-03-22 |
36 |
multiple dead roaches present under food prep sinks. multiple live roaches present behind calendar hanging on wall at prep sinks. no active pest management in place.6-501.111 controlling pests - pf |
| 2016-03-22 |
38 |
employee engaged in food prep not wearing effective hair restraint.2-402.11 effectiveness-hair restraints - c |
| 2016-03-22 |
39 |
wet wiping cloths stored wet on food prep table. container of sanitizer was not provided for the storage of wet wiping cloths.3-304.14 wiping cloths, use limitation - c |
| 2016-03-22 |
46 |
employee actively washing dishes in soapy water that was 78f. provide at least 110f in wash compartment.4-501.19 manual warewashing equipment, wash solution temperature - pf |
| 2016-03-22 |
47 |
shelving in walk-in moldy, unclean. exteriors of vegetable storage bins in walk-in unclean.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2016-03-22 |
53 |
general cleaning needed of flooring, debris, dead roaches present.6-501.12 cleaning, frequency and restrictions - c |
| 2016-03-22 |
54 |
lighting above food prep sinks and table is 17-30 foot-candles of light.6-303.11 intensity-lighting - c |
| 2016-03-22 |
42 |
multiple knives and vegetable peeler stored as clean were stored in soiled container and in contact with vial of butane and chisel.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c |
| 2015-12-15 |
38 |
employee preparing food was not wearing a hair restraint.2-402.11 effectiveness-hair restraints - c |
| 2015-12-15 |
6 |
employee entered kitchen from back door and immediately went back to mixing food with hands. hands were not washed upon entering kitchen and prior to handling food.2-301.14 when to wash - p |
| 2015-12-15 |
14 |
knives, chopper, peeler, pans dirty and stored as clean. rice cooker dirty and wet stored lidded and under food prep table. food prep sinks have black microbial growth present in corners of sinks.4-601.11 (a) equipment, food-contact surfaces, nonfood-cont |
| 2015-12-15 |
21 |
ready to eat, potentially hazardous foods in cooler were not labeled with a datemark.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf |
| 2015-12-15 |
31 |
container of cooked chicken sitting out at room temperature on top of rice cooker. temperature of chicken was 72f.3-501.15 cooling methods - pf |
| 2015-12-15 |
39 |
wet wiping cloths stored wet on food prep table. container of sanitizer was not provided for the storage of wet wiping cloths.3-304.14 wiping cloths, use limitation - c |
| 2015-12-15 |
47 |
microbial growth present on shelves in cooler and outside of dry good bins dirty.4-602.13 nonfood contact surfaces - c |
| 2015-12-15 |
49 |
leaking pipe under three compartment sink.5-205.15 system maintained in good repair - p |
| 2015-12-15 |
53 |
microbial growth present on walk in cooler floor. mold growth around and inside floor drains. general cleaning needed on floor throughout kitchen. grout receeded around dish area.6-501.12 cleaning, frequency and restrictions - c6-201.11 floors, walls and |
| 2015-12-15 |
54 |
lighting above food prep sinks and table is 22-30 foot-candles of light.6-303.11 intensity-lighting - c |
| 2015-12-15 |
46 |
second compartment of three compartment sink filled with a small amount of sanitizer. drainboard of three compartment sink was dirty and not cleaned for the storage of cleaned utensils. three compartment sink not set up properly for the wash, rinse and sa |
| 2015-08-31 |
54 |
6-303.11 intensity-lighting - c lighting over prep sis 18 foot candles or less, ligting over condiment cooler 32 foot candles, lighting under hood 20 foot candles. minimum 50 foot candles required above food prep areas. |
| 2015-08-31 |
49 |
5-205.15 system maintained in good repair - p fix leaking pipe at work area. prep sink faucets leaking. |
| 2015-08-31 |
47 |
4-602.13 nonfood contact surfaces - c cleaning needed of shelves, underneath rice cookers, wok area, spice shelf. |
| 2015-08-31 |
45 |
l4-501.11 good repair and proper adjustment-equipment - c multiple refrigerator gaskets torn (walk in cooler, three door prep refrig.) handle of one-door reach in is broken. |
| 2015-08-31 |
39 |
3-304.14 wiping cloths, use limitation - c when wipe cloths are wet, they must be stored in bucket of sanitizer when not in use. |
| 2015-08-11 |
41 |
in use ladle at wok line stored in stagnant soiled water at 86f.3-304.12 in-use utensils, between-use storage - c |
| 2015-08-11 |
9 |
large volume of personal foods stored co-mingled with permitted facility foods. volume of food stored is greater than one day's use. items which could not be identified present in freezer.3-201.11 compliance with food law - p,pf |
| 2015-08-11 |
14 |
rice cooker stored as clean had rice residue inside. owner was asked to clean cooker. he rinsed cooker in rinse compartment of three comp sink and returned cooker to stand. food grinder stored as clean had food residue present. knives stored as clean had |
| 2015-08-11 |
21 |
items in facility which require datemarking not marked with information. items which were marked have discrepancies in the way the dates are recorded. owner could not adequately explain system.3-501.17 ready-to-eat potentially hazardous food (time/tempera |
| 2015-08-11 |
36 |
live roaches observed under prep sink. multiple roaches, both live and dead, present behind loose wall panel at prep sink.6-501.111 controlling pests - pf |
| 2015-08-11 |
39 |
wet linen present on prep surfaces. bucket for linen did not contain sanitizer.3-304.14 wiping cloths, use limitation - c |
| 2015-08-11 |
40 |
green peppers were not washed prior to cutting.3-302.15 washing fruits and vegetables - c |
| 2015-08-11 |
49 |
leak present on water line at wok area.5-205.15 system maintained in good repair - p |
| 2015-08-11 |
43 |
multiple plastic bags which had been used and rinsed were saved for future use. personal items including pocketbook, cleaning gloves and other items sotred in boxes with single service spoons and ketchup packets. 4-502.13 single-service and single-use art |
| 2015-08-11 |
53 |
accumulation of grease and food debris present on floor under wok line. raw chicken from previous day's prep stuck on wall next to prep sink. wall panels loose. 6-501.12 cleaning, frequency and restrictions - c-6-501.11 repairing-premises, structures, att |
| 2015-08-11 |
54 |
lighting throughout kitchen less than required. lighting over prep sink 18 foot candles. lighting over condiment cooler 32 foot candles.6-303.11 intensity-lighting - c |
| 2015-08-11 |
42 |
knives stored on top of partial wall. surface had food and greasy dust residue, not clean.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c |
| 2015-07-28 |
21 |
no food containers in any refrigeration unit were datemarked. operator had dry erase boards with broad terms labeled however multiple batches were present and some items had been taken from freezer without further labelling.3-501.17 ready-to-eat potential |
| 2015-07-28 |
26 |
one unlabeled chemical spray bottle holding cleaning chemical present under hot holding area.7-102.11 common name-working containers - pf |
| 2015-07-28 |
14 |
vegetable chopper, knives, both prep sinks and rice cooker had dried food matter and blood present. homemade utensil for dropping sweet and sour chicken had heavy accumulation of dried raw chicken residue.4-601.11 (a) equipment, food-contact surfaces, non |
| 2015-07-28 |
31 |
egg rolls were placed on sheet pan and placed on speed rack. speed rack was located at open screen door and ambient temperature was 89f. chicken was taken from cooking process and placed into deep dishpan and allowed to sit on prep table at ambient. noodl |
| 2015-07-28 |
9 |
unlabeled, non-restaurant foods in large amounts were found in walk in coolers. personal food shall be labeled and stored away from other foods in refrigerators.3-201.11 compliance with food law - p,pf |
| 2015-07-28 |
1 |
owners with valid certified food protection manager claimed to have no knowledge of proper cooling parameters. multiple foods were improperly cooling at time of inspection.2-103.11 (a)-(l)person-in-charge-duties - pf |
| 2015-07-28 |
13 |
bowl with raw meat residue present sitting on top of cooked pork. tongs located in shrimp container had multiple species of meat residue present. container of vegetables placed into vat of raw meat prep sink which had raw chicken residue present. multiple |
| 2015-07-28 |
33 |
shrimp was thawing in prep sink under water which was 86f.3-501.13 thawing - c |
| 2015-07-28 |
54 |
lighting throughout kitchen less than required. lighting over prep sink 13 foot candles. lighting over condiment cooler 23 foot candles.6-303.11 intensity-lighting - c |
| 2015-07-28 |
39 |
wet linens present on food prep table. no container of sanitizer present.3-304.14 wiping cloths, use limitation - c |
| 2015-07-28 |
41 |
in use ladle at wok line stored in stagnant heavily soiled water at 89f.3-304.12 in-use utensils, between-use storage - c |
| 2015-07-28 |
43 |
single use aluminum pans stored on shelf had food residue present. metal food can which was soiled from previous contents held cut green onions. single use glove was left in raw meat container for future additional uses. plastic bags which had been used s |
| 2015-07-28 |
45 |
strainer had two areas where wires broken and in bad repair. homemade utensil for dropping sweet and sour chicken not approved. item was fashioned from a piece of wood and twisted wire. shelving rusting. gasket on walk-in in bad repair. cutting board crac |
| 2015-07-28 |
47 |
underside of cutting board black with mold.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2015-07-28 |
53 |
accumulation of grease and food debris present on floor under wok line.6-501.12 cleaning, frequency and restrictions - c |
| 2015-07-28 |
38 |
multiple employees engaged in food prep not wearing effective hair restraint. owner engaged in food prep wearing prohibited jewelry.2-402.11 effectiveness-hair restraints - c2-303.11 prohibition-jewelry - c |
| 2015-07-14 |
9 |
unlabeled, non-restaurant foods in large amounts were found in walk in coolers. personal food shall be labeled and stored away from other foods in refrigerators.3-201.11 compliance with food law - p,pf |
| 2015-07-14 |
13 |
cooked meats stored under and beside raw meats in walk-in cooler. containers were uncovered at the time. foods in refrigeration throughout stored uncovered.3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p |
| 2015-07-14 |
14 |
vegetable chopper, tongs, both prep sinks and rice cooker had dried food matter and blood present.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p |
| 2015-07-14 |
21 |
no food containers in any refrigeration unit were datemarked. operator had dry erase board with broad terms labeled however multiple batches were present and some items had been taken from freezer without further labelling.3-501.17 ready-to-eat potentiall |
| 2015-07-14 |
26 |
one unlabeled chemical spray bottle holding cleaning chemical present under hot holding area.7-102.11 common name-working containers - pf |
| 2015-07-14 |
36 |
roaches observed in kitchen area.6-501.111 controlling pests - pf |
| 2015-07-14 |
47 |
shelving in walk-in heavily soiled, microbial growth present. exteriors of boxes and sauce buckets in walk-in have microbial growth on exteriors. shelving throughout heavily soiled. areas under equipment such as rice holding units and exposed pipes have h |
| 2015-07-14 |
46 |
test strips not available for sanitizer.4-302.14 sanitizing solutions, testing devices - pf |
| 2015-07-14 |
49 |
two quick leaks present under 3 compartment sink, water draining onto floor. leak present at valve on side of wok line.5-205.15 system maintained in good repair - p |
| 2015-07-14 |
53 |
heavy accumulation of grease and food debris present on flooring especially under wok line. walls of walk-in cooler moldy.6-501.12 cleaning, frequency and restrictions - c |
| 2015-07-14 |
54 |
lighting throughout kitchen less than required. lighting over prep sink 13 foot candles. lighting over condiment cooler 23 foot candles.6-303.11 intensity-lighting - c |
| 2015-07-14 |
45 |
shelving in walk-in rusting. gasket on walk-in cooler door in bad repair.4-501.11 good repair and proper adjustment-equipment - c |
| 2014-05-21 |
21 |
ready to eat, potentially hazardous foods not used within 24 hours must be date marked. no foods were date marked. must have date of preparation, freezing date, thawing date on foods that are put into the freezer. 3-501.17 ready-to-eat potentially hazardo |
| 2014-05-21 |
45 |
gasket on walk-in cooler in bad repair. shelving in walk-in rusting, not clean.4-501.11 good repair and proper adjustment-equipment4-101.11 characteristics-materials for construction and repair |
| 2014-05-21 |
9 |
3-201.11 compliance with food law - p,pf personal food shall be labeled and stored away from other foods in refrigerators. unlabeled, non-restaurant foods were found in walk in cooler. |
| 2014-05-21 |
54 |
lighting at prep area 11-23 foot candles. lighting at dish sink 14-22 foot candles.6-303.11 intensity-lighting |
| 2014-05-21 |
53 |
grout between some tiles in bad repair. remove storage from floor and provide shelves that you can sweep and mop underneath and around. 6-501.12 cleaning, frequency and restrictions |
| 2014-05-13 |
6 |
employees must wash hands in the hand sink after handling mops, walk in cooler door handles and before ruturning to work areas. 2-301.14 when to wash - p |
| 2014-05-13 |
14 |
provide sanitizer in dish sink. strength was not at least 50 ppm chlorine. provide spray bottles of sanitizer. sanitizer should be 50-100 ppm. 4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and |
| 2014-05-13 |
21 |
ready to eat, potentially hazardous foods not used within 24 hours must be date marked. no foods were date marked. must have date of preparation, freezing date, thawing date on foods that are put into the freezer. 3-501.17 ready-to-eat potentially hazardo |
| 2014-05-13 |
26 |
label spray bottles clearly. 7-102.11 common name-working containers - pf |
| 2014-05-13 |
45 |
gasket on walk-in cooler in bad repair. shelving in walk-in rusting, not clean.4-501.11 good repair and proper adjustment-equipment4-101.11 characteristics-materials for construction and repair |
| 2014-05-13 |
1 |
person in charge must demonstrate knowledge and ensure person in charge duties are followed. 2-103.11 (a)-(l)person-in-charge-duties - pf2-102.11 demonstration - c pic duties handout given. |
| 2014-05-13 |
47 |
general cleaning neeed of shelves and equipment. 4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2014-05-13 |
50 |
wastewater from dish sink is running onto kitchen floor due to a leaking pipe underneath dish sink. have leak repaired. 5-402.13 conveying sewage - p |
| 2014-05-13 |
53 |
flooring under and behind equipment has large amount of food debris present. hub drains have slime accumulation. grout between some tiles in bad repair. remove storage from floor and provide shelves that you can sweep and mop underneath and around. 6-501 |
| 2014-05-13 |
54 |
lighting at prep area 11-23 foot candles. lighting at dish sink 14-22 foot candles.6-303.11 intensity-lighting |
| 2014-05-13 |
46 |
provide a metal stem thermometer at dish sink to monitor wash water temperature. maintain 110f or above when utensils are being washed. 4-302.13 temperature measuring devices, manual warewashing - cuse test strips to check sanitizer strength in sink. 4-30 |
| 2013-02-21 |
6 |
employee coughed in hand, did not wash hands prior to touching clean lines. employee was directed to wash hands, went to handsink and rinsed hands, did not use soap and water. employee talking on phone while handling food. did not wash hands after contact |
| 2013-02-21 |
13 |
cooked chicken stored on bottom shelf uncovered under raw meats including shrimp and chicken. sauce buckets stored under raw chicken. noodles stored between containers of raw shrim[p and raw chicken. all were uncovered. raw meat and raw vegetable residue |
| 2013-02-21 |
14 |
food contact surfaces stored as clean including strainer, white bins had food residue present. food prep sinks both dirty, mold growth present in one vat. fresh and dried accumulation present on drainboards and in vats.4-601.11 (a) equipment, food-contact |
| 2013-02-21 |
19 |
chicken wings in fryer basket 69-70f. chicken pieces in pot on table next to fryer 130f.3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding |
| 2013-02-21 |
21 |
ready to eat, potentially hazardous foods in facility greater than 24 hours not marked with proper information.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking |
| 2013-02-21 |
37 |
personal foods for consumption by employees shall be stored seperated, below and away from permitted facility foods intended for use by consumers. multiple food items stored on floor in walk-in cooler.3-307.11 miscellaneous sources of contamination3-305.1 |
| 2013-02-21 |
39 |
wet linens not stored in container on sanitized when not in use.3-304.14 wiping cloths, use limitation |
| 2013-02-21 |
45 |
gasket on walk-in cooler in bad repair. shelving in walk-in rusting, not clean.4-501.11 good repair and proper adjustment-equipment4-101.11 characteristics-materials for construction and repair |
| 2013-02-21 |
53 |
flooring under and behind equipment has large amount of food debris present. hub drains have slime accumulation.6-501.12 cleaning, frequency and restrictions |
| 2013-02-21 |
54 |
lighting at prep area 11-23 foot candles. lighting at dish sink 14-22 foot candles.6-303.11 intensity-lighting |
| 2013-02-21 |
4 |
2-401.11 eating, drinking, or using tobaccoevidence of personal eating and drinking in the form of multiple utensils (bowls and chopsticks) scattered around kitchen area. employees shall eat or drink in designated areas where the contamination of exposed |
| 2013-02-21 |
38 |
employee wearing band encrusted with diamond.2-303.11 prohibition-jewelry |
| 2013-02-21 |
2 |
no active employee health policy in place. handouts provided.2-103.11 (m) person in charge-duties |