| 02/08/2023 - Compliance Inspection
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| 02/06/2023 - Routine Inspection
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Single-service, single use articles; properly used
Comments:must not reuse to go plates, single use only. must not reuse Sriratcha bottles
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Physical facilities installed, maintained, clean
Comments:must clean whole establishment . must remove tools, cooking equipment not in use, vaccuum cleaners
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:must clean food bins, serving utensils. must not leave measuring cup laying on sugar. must not reuse single use plates. must remove soiled roll of toilet paper beside grill. must remove personal food from restaurant coolers
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Toxic substances properly identified, stored, used
Comments:must put medicine, window cleaner, paint separate from prep area
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Management, food employees knowledge, reporting
Comments:must acquire knowledge on proper food handling and safety
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Hands cleaned and washed / gloves used properly
Comments:must wash hands before preparing food, after touching other objects
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Non-food contact surfaces clean
Comments:must clean and sanitize all cooking/prepping equipment, grill area, grease filters, frying baskets
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Proper hot holding temperature (135 F)
Comments:must keep pork and chicken on hot hold--135 degrees or hotter
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Food establishment permit (current and valid)
Comments:must post current health permit
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Food contact surfaces cleaned and sanitized
Comments:must use sanitizer on rinse water. must clean and sanitize food prep area and utensils.
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Environmental contamination
Comments:must replace missing ceiling tile. must seal open /broken window
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Warewashing facilities, installed, maintained
Comments:must not use warewashing sinks to hang urensils
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Food & ice obtained from approved source; Food in good condition, safe, & unadulterated
Comments:must clean prep area, ice machine. must dispose of food out of temp, expired orange juice, fresh creme.
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Toilet facilities; properly constructed, supplied
Comments:must clean toilet
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Hot/cold water available; adequate pressure, safe
Comments:must not wash dishes and utensils on hand sink
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Personal cleanliness, eating, drinking, tobacco
Comments:must not eat in grill prep area.
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Proper date marking and disposition
Comments:must date-mark and label food
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Original container labeling (bulk food)
Comments:must label preppped meat, undisclosed meats, opened packages
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Proper cooking time and temperature
Comments:
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Proper cold holding temperature (41 F/ 45 F)
Comments:must keep peas n carrots, shrimp paste, egg rolls, in cooler or on ice
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Food and non-food contact surfaces cleanable
Comments:
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| 06/26/2019 - Compliance Inspection
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| 06/12/2019 - Routine Inspection
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Environmental contamination
Comments:must scrub and sanitize all over the restaurant. must paint or seal porous surfaces in the kitchen.must provide lid for toilet tank in back bathroom. must clean back bat5hroom
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Food contact surfaces cleaned and sanitized
Comments:must use bleach or sanitizer on last rinse. must put straws in clean dispenser. must throw away molldy chopping boards.
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Approved thawing method
Comments:must not thaw chicken at room tewmp
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Proper hot holding temperature (135 F)
Comments:must keep food at 135 degrees or hotter
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Thermometers provided, chemical test strips
Comments:must provide thermometers for all coolers
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Toxic substances properly identified, stored, used
Comments:must put degreaser away from prep area and food contact surfaces
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No evidence of insect, rodent, other animals
Comments:must provide extermination. must provide screen all through the back area
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Adequate handwashing facilities; accessible
Comments:m ust provide hand sanitizer and paper towels. must repair hand sink and faucet--black water coming out
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Proper cold holding temperature (41 F/ 45 F)
Comments:must put eggs and meat on cold hold
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Proper date marking and disposition
Comments:must label and date-mark all prepped food
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:must designate separate break area for employees. they cannot eat in prep areas.must not put drinks on ice. must cover all prepped food
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Personal cleanliness, eating, drinking, tobacco
Comments:must put employee food and drinks separate from restaurant food
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Food and non-food contact surfaces cleanable
Comments:
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| 06/18/2018 - Routine Inspection
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Person in charge demonstration of knowledge CFM
Comments:The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation; their managers were not Certified Food Managers as required
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Food must be covered and protected from contamination; items observed in reach-in coolers were uncovered; flour bowls uncovered in kitchen area
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Proper date marking and disposition
Comments:TCS food prepared on site must be properly labeled and date marked; most containers were not labeled or date marked
Date marking commercially prepared RTE/ TCS food that is removed from original container
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Thermometers provided, chemical test strips
Comments:Food thermometers provided and accessible for all cold hold units (refrigerators).
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| 03/27/2018 - Compliance Inspection
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| 03/26/2018 - Routine Inspection
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Proper date marking and disposition
Comments:Must date mark cooked foods.
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Must keep foods covered in walk-in cooler.
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Proper cold holding temperature (41 F/ 45 F)
Comments:Must keep boiled eggs and other items on cold hold 41 degrees or below. Temp is running 51 degrees. Walk-in cooler is running 58 degrees. Must dispose of all foods in walk-in cooler and fix cooling unit. Must not use window units for cooling a walk-in cooler.
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Adequate handwashing facilities; accessible
Comments:Must provide hand sanitizer for hand sink.
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Physical facilities installed, maintained, clean
Comments:Must clean food prep area.
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Approved sewage / proper wastewater disposal
Comments:Must keep lid closed on grease bin in alley.
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Management, food employees knowledge, reporting
Comments:Owner keeps getting written up for same violations. Must train employees better. Owner must fix walk-in cooler to hold proper temps.
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Toilet facilities; properly constructed, supplied
Comments:Must provide soap for men's restroom.
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Food establishment permit (current and valid)
Comments:Must display current health permit.
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Proper cooling, equipment adequate to hold temp
Comments:Cold hold cooler not holding temp. Walk-in cooler is not holding temp. Temp is 58 degrees. Must dispose of all foods in walk-in cooler. Must fix cooling unit and not use window units for home use to cool walk-in cooler.
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| 10/25/2017 - Routine Inspection
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Must remove drink from ice machine.
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Approved sewage / proper wastewater disposal
Comments:Must bag trash in dumpster.
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Toilet facilities; properly constructed, supplied
Comments:
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Proper cold holding temperature (41 F/ 45 F)
Comments:Must keep cold hold items 41 degrees or below. Temp is 57.
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Person in charge demonstration of knowledge CFM
Comments:Owner / manager must ensure proper temperatures.
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Adequate handwashing facilities; accessible
Comments:Must provide hand sanitizer for hand sink.
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Physical facilities installed, maintained, clean
Comments:Must clean floors in kitchen.
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Proper date marking and disposition
Comments:Must date mark cooked foods.
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| 07/11/2017 - Routine Inspection
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Proper date marking and disposition
Comments:Must date mark all items placed in refrigerator.
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Utensils, equipment, linens; properly used, stored
Comments:Must only use scoops with handles not bowls or cups.
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Adequate handwashing facilities; accessible
Comments:Hand sink must be accessible, this sink should only be used for hand washing. Not as a storage area (purse in hand sink)
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Non-food contact surfaces clean
Comments:Must clean vent a hoods.
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Food and non-food contact surfaces cleanable
Comments:Must clean the bottom of the reach in cooler.
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Proper cold holding temperature (41 F/ 45 F)
Comments:Must keep eggs in cooler to maintain 41 degrees or below at all times.
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Personal cleanliness, eating, drinking, tobacco
Comments:Personal drinking beverages should be covered and use straws
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| 04/19/2017 - Routine Inspection
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Approved thawing method
Comments:Must thaw chicken properly.
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Personal cleanliness, eating, drinking, tobacco
Comments:Must keep lids on employee drinks.
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Must keep food covered in walk-in cooler.
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Person in charge demonstration of knowledge CFM
Comments:Management must ensure proper cold hold temperatures.
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Proper cold holding temperature (41 F/ 45 F)
Comments:Must keep boiled eggs 41 degrees or below. Temp is 56 degrees.
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Adequate handwashing facilities; accessible
Comments:Must provide hand sanitizer for hand sink.
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| 11/29/2016 - Routine Inspection
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Approved sewage / proper wastewater disposal
Comments:Must keep lid closed on grease bin.
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Adequate handwashing facilities; accessible
Comments:Must provide paper towels for hand sink.
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Must keep foods covered in walk-in cooler.
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| 08/17/2016 - Compliance Inspection
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| 08/17/2016 - Routine Inspection
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Person in charge demonstration of knowledge CFM
Comments:Must train employees on food safety.
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Adequate handwashing facilities; accessible
Comments:Must provide hand sanitizer for hand sink.
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Proper hot holding temperature (135)
Comments:Must keep hot hold table with fried rice and cooked pork at least 135 or hotter. Temp is 116.
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Proper date marking and disposition
Comments:Must date mark cooked foods in walk-in cooler.
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Approved sewage / proper wastewater disposal
Comments:Must keep lid closed on grease bin located in alley.
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| 08/09/2016 - Compliance Inspection
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| 08/08/2016 - Compliance Inspection
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| 08/05/2016 - Routine Inspection
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| 08/04/2016 - Routine Inspection
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Adequate handwashing facilities; accessible
Comments:must not dump and wash pitchers at hand sink
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Proper cooling, equipment adequate to hold temp
Comments:walk-in cooler-- cannot store food or thaw food-- made with glass door for exterior of a house. temp is 55 degrees
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Food contact surfaces cleaned and sanitized
Comments:must wash food bins and lids
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Personal cleanliness, eating, drinking, tobacco
Comments:must put lid and straw on employee drinks
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Proper date marking and disposition
Comments:must date-mark all prepped and portioned food
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Approved sewage / proper wastewater disposal
Comments:must use proper plumbing grates in floor drain, not cooking pans
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Thermometers provided, chemical test strips
Comments:must provide thermometers for all coolers andfreezers
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Proper hot holding temperature (135)
Comments:must keep cooked food at 135 or hotter.
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Warewashing facilities, installed, maintained
Comments:must use bleach on final rinse
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Proper cold holding temperature (41 / 45)
Comments:must keep all meat and vegetables in cold hold.
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Food separated and protected during prep, storage
Comments:must not put corn tortillas under raw chicken and beef. must put raw eggs on bottom shelves
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Physical facilities installed, maintained, clean
Comments:must scrub floors,walls and shelves in the back. must wash grease filters. must clean behind grill and fryers.
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Person in charge demonstration of knowledge CFM
Comments:
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| 06/29/2016 - Compliance Inspection
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| 06/14/2016 - Routine Inspection
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No evidence of insect, rodent, other animals
Comments:Must kill flies in kitchen area.
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Proper cold holding temperature (41 / 45)
Comments:Must keep items on cold hold 41 degrees or less. Temp on potato salad, artificial crab, and boiled eggs is running 54 degrees. Must dispose of food on cold hold.
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Proper cooling, equipment adequate to hold temp
Comments:Must repair cold hold table where it will hold temperature of 41 degrees or less. Temp is 54 degrees. Ice is not sufficient to maintain temperature. Must be under electric refrigeration.
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| 04/22/2016 - Routine Inspection
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Toxic substances properly identified, stored, used
Comments:Must not store bag of sugar in area of oily substances.
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Approved sewage / proper wastewater disposal
Comments:Must keep lid closed on grease bin out side.
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Person in charge demonstration of knowledge CFM
Comments:Owner must better train employees on food safety.
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Proper cold holding temperature (41 / 45)
Comments:Must keep cold hold shrimp, potato salad, and eggs at least 41 degrees or below. Temperature is 50 degrees.
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Food separated and protected during prep, storage
Comments:Must throw away 50 pound bag of sugar due to cross contamination of oily substance.
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Adequate handwashing facilities; accessible
Comments:Must provide soap, hand sanitizer, and paper towels for hand sink.
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| 02/11/2016 - Routine Inspection
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Person in charge demonstration of knowledge CFM
Comments:Manager should better train employees on food handling and food safety.
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Proper cold holding temperature (41 / 45)
Comments:Must keep artificial crab and shrimp at least 41 degrees or lower. Temp is 51 degrees.
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Proper hot holding temperature (135)
Comments:Must keep chicken on a stick at least 135 degrees or hotter. Temp is 124 degrees.
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Adequate handwashing facilities; accessible
Comments:Must provide soap, hand sanitizer, and paper towels for hand sink.
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Approved thawing method
Comments:Must thaw meats properly. Do not leave sitting out at room temperature.
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Approved sewage / proper wastewater disposal
Comments:Must keep lid closed on grease bin in alley.
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Non-food contact surfaces clean
Comments:Must clean grease filters.
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Food separated and protected during prep, storage
Comments:Must keep foods covered in walk-in cooler.
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| 10/01/2015 - Routine Inspection
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| 07/29/2015 - Routine Inspection
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