- No Violations Were Observed
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10/14/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Sponge used to clean and sanitize food-contact surface. Stainless steel scrubby used to clean woks
- High Priority - Vacuum breaker missing at hose bibb. At mop sink Bibb with no hose
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Container of noodles in walk in cooler, operator stated product was received two days ago
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07/23/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Food stored on floor. Cooking oil at back door near storage area
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Dry noodles stored in garbage bags
- Basic - Sponge used to clean and sanitize food-contact surface. Stainless steel scrubby used to clean woks
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In 1 door reach in cooler across from fryer pork 44-46° fish 47° batter 46° tofu 46° chicken 44° duck 47° in 3 door reach in cooler on cook line shrimp 47° squid 47° pork 51° cabbage 53° bean sprouts 60° noodles 55-75°. shrimp 49° rice noodles 61° in walk in cooler duck 47° beef stew 47° cooked mushrooms 47° melon 47°
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Shrimp wonton 48° chicken 52° pork 51° cabbage 53° bean sprouts 60° noodles 55-57° shrimp 49° rice noodles 61° calamari 48°
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over pork
- High Priority - Vacuum breaker missing at hose bibb. At mop sink Bibb with no hose
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed pink mold like substance on ice deflector in interior
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Container of noodles in walk in cooler, operator stated product was received two days ago
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 1 door reach in cooler across from fryer on cook line ambient temperature 47° and 3 door reach in cooler on cook line ambient temperature 47°
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Ambient temperature of walk in cooler 47°
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07/22/2014 | Routine - Food | Emergency order recommended |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Cup of Starbucks coffee on cooling no straw.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelves by 3comp sink.
- Basic - Food stored on floor. Cooking oil
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop handle in sugar bulk container.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen handsink.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Vegetables walk in cooler.
- Basic - Outer openings not protected with self-closing doors. Rear door
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken and shrimp.
- Basic - Reuse of single-service articles. Gallon plastic jugs cut in half used to store foods walk in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken 46 walk in cooler. Corrective action, bags of ice on chicken, also garlic/oil 46 cookline
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over sauces walk in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw meats in same container walk in freezer not in original packaging.
- Intermediate - Handwash sink not accessible for employee use at all times. Handsink cook line blocked by racks.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken walk in cooler
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/15/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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