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03/24/2022
Inspection, Routine
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| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
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Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
There was no certified food protection manager associated with this facility upon inspection.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
The following items in the cold top were above 41 degrees F: Shredded lettuce 46 degrees F, vegetable egg rolls 47 degrees F, wontons 46 degrees F, pot stickers 44 degrees F, beef sticks 47 degrees F.
Corrective Action: Unit was turned down.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Cooked chicken and shredded cabbage were not date marked in the reach in refrigerator. Cooked chicken and shredded cabbage were not date marked in the walk in refrigerator.
Corrective Action: Staff will continue to date mark all required items.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
Non food contact surfaces throughout the kitchen area were soiled.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments:
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C)
Vents over the stove area in the kitchen were soiled.
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02/13/2020
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: Facility does not have a certified food protection manager.
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments: A half eaten bowl of soup was stored above food used for customers in the walk in refrigerator.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: Staff came into the kitchen from outside of the building and immediately began preparing food without a hand wash.
Corrective action: discussed when to wash hands with staff.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: Multiple shelving units and carts in the main kitchen are lined with aluminum foil and seran wrap.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: Non-food contact surfaces on and underneath the wok station are soiled with grease and food debris. The cold top cooler on the cook's line is soiled with food debris.
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04/23/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
The facility did not have a certified food protection manager on staff. Corrective Action: obtain this certification within 90 days.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: 2-301.15 Where to Wash (Pf)
An employee was observed washing their hands in the three compartment sink. Corrective Action: Discussed proper handwashing with the manager.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 6-301.14 Handwashing Signage (C)
Several handsinks were not supplied with handwashing reminder signs. Corrective Action: Provided 5 handwashing signs to the facility during inspection.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The main kitchen preparation cutting board was stained and scored. Corrective Action: Discussed reconditioning or replacing the cutting board.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
The facility did not have a date marking procedure in place.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: 7-207.11 Restriction and Storage-Medicines (P)
Personal medications were observed on the food preparation sink drainboard, and on the preparation table next to the rice cooker. Corrective Action: Manager moved the items to an appropriate location.
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments: 3-501.13 Thawing (C)
Chicken and beef were thawing at room temperature in the three compartment sink.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Several bulk spice containers in the kitchen were not labeled as to their contents.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
Several utensils on the grill line were stored in standing water.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C)
Several food storage containers above the three compartment sink were stacked wet.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: 4-502.13 Single-Service and Single-Use Articles-Use Limitations (C)
Single service containers were being reused for food storage throughout the facility.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C)
Several door gaskets on reach in refrigerators along the grill line were torn.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The caulking around several sinks in the kitchen area was in disrepair.
4-101.19 Nonfood-Contact Surfaces (C)
Cardboard was used to line several shelves in the walk in refrigerator. A raw wood shelf was present in the walk in freezer. Several shelves in the walk in refrigerator were rusty.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The exterior of the microwave in the kitchen was soiled with grime.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: 5-205.15 System Maintained in Good Repair (C)
The condenser line in the walk in freezer was leaking.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments: 5-501.17 Toilet Room Receptacle, Covered (C)
A covered receptacle for sanitary products was not provided to the womens restroom.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-101.11 Surface Characteristics-Indoor Areas (C)
Several absorbent acoustic ceiling tiles were present in the food preparation areas of the kitchen.
6-501.12 Cleaning, Frequency and Restrictions (C)
The floor edges throughout the kitchen and grill line area were soiled with debris.
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05/10/2018
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: A utensil was being used to prepare raw chicken, beef, and fish in the grill line cold top cooler. Manager provided individual utensils for each different raw meat product.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Employee food and beverages were stored next to and above customer food in the walk in cooler. Manager moved employee items to an appropriate location in the cooler.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Crab cream cheese, garlic in oil, and cooked noodles were 44°F in the walk in cooler. Manager turned the thermostat down in the walk in cooler.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A personal medication was stored on top of the slicer under the rear kitchen preparation table. Manager moved the item to an appropriate location.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A domestic grade mini refrigerator was located behind the bar. A household grade blender was located behind the bar. A domestic grade rice cooker was present on the grill line.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A piece of raw wood was present in the walk in freezer. A raw wood panel was present in the walk in cooler. Both door gaskets on the two door vegetable reach in cooler near the kitchen entrance were torn.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The condenser in the walk in freezer contained an ice build up. The storage shelves in the walk in cooler were soiled with food debris. The area under the wok station on the grill line was soiled with food build-up. Th door gaskets on several of the grill line reach in coolers were soiled with food debris. The top of the dishmachine was soiled with debris. The interior of the microwave was soiled with food splatter.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Several pans were stacked wet on the shelf above the three compartment sink. The caulking around the dishmachine drainboard was moldy.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Several single service containers were being reused for food storage throughout the facility.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor below the three compartment sink and the food preparation sink was soiled with grime. Several acoustic ceiling tiles in the kitchen were soiled and in disrepair. Manager is getting a new roof, and ceiling tiles are being changed to non-absorbent approved tiles.
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03/28/2017
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: A bowl of raw chicken pieces was stored above ready to produce In the walk-in refrigerator. The same serving spoon was used to pick up raw seafood, raw pork, raw beef, and raw chicken from different containers in the cold-top refrigerator on the north side of the cook line.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: Several rodent droppings were observed in the cupboard near the cashier station.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket was torn on the cold-top refrigerator next to the steam table. The door gasket was torn on cold-top refrigerator on the north side of the cook line. The caulking was soiled with debris on the dirty dish drain board on the dish machine. Foil was used to line the bottom shelf of the preparation table next to the walk-in refrigerator.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the cook line microwave and the interior of the preparation area microwave was soiled with food splatter.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The exterior door handles were soiled with debris on the cold-top refrigerator next to the steam table. The interior of the south side cold-top refrigerator was soiled with debris. The door gaskets were soiled with debris on the north side and south side cold-top refrigerators. The exterior of the reach-down freezer was soiled with food debris. The exterior of several bulk ingredient bins were soiled with debris. The walk-in refrigerator vent guard was soiled with debris.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: The scoop handles were being stored in contact with the flour and corn starch in the bulk ingredient bins in the kitchen.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking was loose on the cook line hand sink.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall around the cook line hand sink was soiled with debris. The wall behind the rice pots was soiled with food debris. The wall base coving was missing from the wall behind the steam table and cold-top refrigerator on the south wall. The ceiling tiles above the cook line and preparation area were porous ceiling tiles. The floor was soiled with debris under the preparation sink, ice machine, and dry storage shelf.
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04/05/2016
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: A container of raw pooled eggs were stored above ready to eat curry sauce in the north side cold-top refrigerator on the cook line. Raw shelled eggs were stored above ready to eat vegetables and sauces in the walk-in refrigerator.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The preparation sink lacked hot and cold water.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The storage containers used to store the dry noodles and fried wonton pieces were noncommercial grade containers.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets were torn on all three cold-top refrigerators on the cook line. A piece of cardboard was being used as a divider between the cut green onions and the cut green peppers on the cook line cold-top refrigerator on the north end of the cook line. The caulking on the dirty dish drain board of the dish machine was soiled with grime. The bottom shelf of the small preparation table was lined with foil.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior was soiled with food debris in the cold-top refrigerator on the north end of the cook line.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The exterior of the dry noodle and fried wongton containers were soiled soiled with debris.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Several single-use food containers were being reused to house multiple foods throughout the kitchen.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The ceiling tiles on the cook line were porous tiles. The wall behind the rice pots and fryer were soiled with grease splatter. The corner wall by the dish machine was soiled with food debris. The wall above the wait station counter was soiled with debris and several small holes.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The lights above the wait station soda machine were not functioning correctly.
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12/03/2015
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw shell eggs were stored above ready-to-eat cilantro in the walk-in refrigerator. Corrected on-site.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee failed to wash their hands for a full twenty (20) seconds at the front handsink. Corrected on-site.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A metal baking sheet for food storage was placed on top of a trash can in the preparation area. Corrected on-site.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: A box of employee donuts was observed on top of customer food items in the walk-in refrigerator. Corrected on-site.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Cut cabbage was 65°F on top of the cook line cold-top refrigerator. Corrected on-site.
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: The establishment's probe food thermometer measured 40°F in a glass of slushy ice water. Corrected on-site.
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| 04c - Critical |
| Sanitation: In-place |
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Inspector Comments: The person-in-charge stated that the cook line preparation tables are cleaned with oven cleaner instead of washing, rinsing, and sanitizing. Corrected on-site.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot water was not readily provided at the preparation sink. Corrected on-site.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Raw chicken was inappropriately thawing out of temperature control on the three-compartment sink drainboard. Cooked rice was inappropriately cooling in a large, plastic container in the walk-in refrigerator.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Numerous cutting boards throughout the establishment were deeply grooved and scored.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The front handsink was not firmly attached to the wall. The caulking at the three-compartment sink was worn away. Aluminum foil was inappropriately used to line shelves at the preparation area. The front of the chest reach-in freezer was in disrepair.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interiors of the cook line microwaves were heavily soiled with food debris. The cart on the cook line was heavily soiled with food debris. THe interior of the cook line reach-in refrigerator was soiled with grime. The interior of the reach-in refrigerator was soiled.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The soap machine and paper towel dispenser at the front handsink were soiled with grime. The door gasket on the walk-in refrigerator was soiled with food debris. The soda lines at the back of the serving station were sticky and grimy. The handles of all refrigerated equipment on the cook line were soiled with grime. The caulking behind the dish machine spray arm was grimy. The can racks were soiled with food debris. The exteriors of the cook line microwaves were soiled with food debris. The tops and sides of bulk food containers in the storage area were soiled. The door gaskets for the walk-in freezer were heavily soiled.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: The top of the dish machine was soiled with grime.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Several plastic buckets used for food storage above the three-compartment sink were worn and in poor condition.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The mop sink was heavily soiled with grime.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The walls throughout the food preparation and storage areas in the establishment were heavily soiled. Wall coving throughout the establishment was in disrepair. The wall in the womens' restroom was significantly warped due to water damage. The ceiling tiles above the preparation table were stained. The floor of the kitchen was heavily soiled. Several ceiling tiles were in disrepair above the womens' restroom.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: Numerous employee belongings, including keys and phones, were stored on the drainboard of the preparation sink.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: The back door to the establishment was left open when not in-use.
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12/29/2014
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can of ketchup was stored on the can rack with wholesome cans.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Wet noodles (45°F) were stored in the warewashing area microwave for less than 4 hours.
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: A food thermometer for measuring food temperatures was not readily available in the establishment.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish machine had a chlorine sanitizer residual of less than 50 parts per million after the final rinse. Corrected on-site.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Several unlabeled, bulk food containers were observed in the dry storage area.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Multiple food containers were stored on the floors of the walk-in refrigerator and walk-in freezer.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Cooking utensils stored in the warewashing area were worn and cracked along the edges. Plastic bags were utilized as food-contact surfaces throughout the establishment.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Cardboard was used to line the floor of the walk-in refrigerator. The door gaskets on the cook line reach-in refrigerators were torn.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: A thermometer was not available to monitor the temperature of the cook line reach-in refrigerator.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The shelves of the cook line reach-in refrigerator were soiled with food debris. Multiple scoops stored in flour and rice were soiled.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Storage racks and shelves throughout the establishment were dusty and soiled. The caulking on the kitchen area handsink was soiled with grime.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: The dish machine was soiled with grime and food debris.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Damp wiping cloths throughout the establishment were stored out of sanitizer.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A scoop without a handle was observed stored in a container of flour.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Tomato cans were reused throughout the facility.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Floor drains throughout the establishment were soiled with grime. The floor adjacent to the cook line handsink was heavily soiled. The wall behind the dish machine was coated with grime. The floor beneath the 3-compartment sink was excessively soiled.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The walls of the women's restroom were warped from water damage.
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