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11/12/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: The facility did not have a certified food protection manager. (Core)
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| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
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Inspector Comments: The facility did not have a vomit fecal clean up procedure. (Priority violation)
Corrective Action: A vomit/fecal clean up procedure was discussed with staff and a handout was left on site.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments: Cooked chicken was stored in a raw chicken box in the kitchen. (Priority)
Corrective Action: the chicken was moved to a clean container.
Raw shell eggs were stored above produce in the walk-in refrigerator. (Priority)
Corrective Action: The eggs were moved to a bottom shelf.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: Fried chicken near the cook line was 49-55°F. (Priority)
Corrective Action: The chicken was placed in a refrigerator.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: A stove lighter was stored next to plates and above the steam table. (Priority)
Corrective Action: The lighter was moved to an approved location.
Low splash bleach was used for sanitizer solution. (Priority)
Corrective Action: Sanitizer solution was remade with approved bleach.
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| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
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Inspector Comments: Rodent droppings were observed in multiple locations in the kitchen. (Core)
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: A popsicle was stored in drink ice in the ice machine. (Priority)
Corrective Action: The popsicle was moved and the drink ice was discarded.
A box of food was stored on the floor in the walk-in freezer. (Core)
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: Tongs were stored on the oven handle in a manner that does not protect them from contamination. A cutting board was stored on the floor next to the preparation table. (Core)
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: Cardboard was used to line the cart by kitchen shelving. The chicken skewer for getting chicken out of oil was not made to be smooth and easily cleanable. The cutting board in front of the cold-top refrigerator was deeply grooved and stained. The cart under the rice cooker was made with carpeting and unpainted wood making it not smooth and easily cleanable. The shelf under the three-compartment sink was made of raw wood. The rubber on the hand sink by the three-compartment sink was peeled from the splash guard. (Core)
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: A metal plate next to the woks was soiled with grease. The fan guard in the walk-in refrigerator was soiled with dust. The shelves in the walk-in refrigerator were soiled with food debris. (Core)
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: A sprayer was located downstream of the AVB on the mop sink faucet. (Priority)
Corrective Action: The sprayer was removed from the hose.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments: The women’s restroom was not equipped with a covered trashcan. (Core)
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: The floor under the woks was soiled with grease. The wall behind the steam table was unpainted particle board (not smooth and easily cleanable). (Core)
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12/20/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Multiple (4) cans of bamboo shoots were severely dented and stored next to wholesome cans. Corrective Action: The cans were removed so they could be returned to the supplier.
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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: Cooked chicken in a box next to the kitchen hand sink was 57°F. Corrective Action: The box of chicken was placed in the walk-in refrigerator.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: Rodent droppings were observed on the floor in the storage room. Corrective Action: Reinspection required.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting board by the three-compartment sink was deeply grooved.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets on the cold-top refrigerator were soiled with food debris.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Quaternary ammonia test strips were not available at the facility.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: A bucket of sanitizer solution had a concentration less than 200ppm quaternary ammonia.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: A hole was present in the wall in the storage room.
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11/28/2017
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Multiple twist top employee beverages were stored above containers of cooking oil on the storage rack across from the back door. A twist top employee beverage was stored above a rice cooker on the storage rack next to the back door. A twist top employee beverage was stored on the food preparation table across from the food preparation sink.
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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: A large container of raw chicken was 52°F on a bucket next to the food preparation sink.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A shut off spray nozzle was observed downstream of the atmospheric vacuum breaker at the mop sink.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A bottle of sanitizer beneath the food preparation sink was unlabeled.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A large 5 gallon bucket of cooked sesame sauce (140°F) by the back office was observed cooling at room temperature. Cooked noodles (50°F) were observed cooling in a tightly wrapped 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: The cutting board behind the faucet of the three-compartment sink was deeply grooved.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A rice scoop was stored in a container of stagnant water which measured 59°F by the rice cookers next to the three-compartment sink.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall coving next to the reach in freezer across from the three-compartment sink was damaged.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: The back door to the kitchen was open.
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11/10/2016
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw chicken was stored next to and above ready to eat chili sauce and ginger at the walk-in refrigerator.
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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: Cooked breaded chicken was 48°F to 51°F at the walk-in refrigerator. Pooled eggs were 46°F at the cook line food preparation station.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Raw shrimp in the preparation process for coconut shrimp dishes at the cook line food preparation table was 54°F while in room temperature.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Single service to-go plastic bags were utilized to store food at the cook line cold top refrigerator.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Carton box lining was observed at the cook line food cart shelves, the wait station table, and the cook line food preparation table. The caulking at the three compartment sink and the food preparation sink at the ware washing area was cracked and in disrepair.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the reach-in freezer at the ware washing area was soiled with debris. The can opener at the food preparation table in the ware washing area was soiled with debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets at the cook line cold top refrigerator were soiled with debris. The fryer heads at the cook line fryer were 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: Single service soy sauce buckets were being reused throughout the facility.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall next to cook line fryers was soiled with debris.
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11/23/2015
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Two dented cans of baby corn and two dented cans of pineapple chunks were stored with wholesome cans at the dry goods storage shelves.
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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: Garlic in oil was 49°F at the cook line cold top refrigerator.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle was not labeled as to its contents under the food preparation sink at the ware washing area.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A non-commercial food grade microwave was observed at the cook line wait station. The cutting board at the cook line cold top refrigerator was stained and deeply grooved. A non-commercial food grade reach-in freezer was observed at the ware washing area.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The heating plate and walls inside the microwave at the cook line wait station were soiled with food debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The hood vents at the cook line grill were soiled with debris. The headboards at the cook line fryers were soiled with food debris.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The walls behind the cook line fryers were soiled with debris. A ceiling tile was observed missing above the food preparation sink in the ware washing area.
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