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06/08/2021
Inspection, Routine
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: An employee was observed washing their hands for less than 20 seconds before donning gloves and working with food.
Corrective action: The inspector reviewed proper hand washing procedures.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: A serving utensil was observed in the front hand sink basin.
Corrective action: The person in charge removed the container, and the inspector discussed proper use of a hand sink.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments: A moldy dented can of bamboo shoot strips in the dry storage area was stored with other wholesome cans.
Corrective Action: The moldy dented can was voluntarily condemned (see voluntary condemnation).
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments: An open container of ready-to eat bread was stored with raw fish in the two door refrigerator by the grill line.
Corrective Action: The food items were rearranged and stored according to cooking temperatures.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: The final rinse of the kitchen chlorine dish machine did not reach at least 50 ppm chlorine residual. An employee did not follow the three step procedure of wash, rinse
and sanitize for cleaning the strainer.
Corrective Action: Liquid dishwasher sanitizer was refilled. Manual dish washing procedures were discussed with the operator.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments: Fried pan of Tilapia located in the buffet line was 120°F which was less than 135°F.
Corrective Action: Advised the operator to add fried tilapia to the time as a public health control plan.
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| 24 - Foodborne Illness Risk Factors |
| Time as a Public Health Control; procedures & records |
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Inspector Comments: Sushi rice was not discarded after being stored between 41-135 °F for more than 4 hours.
Corrective Action: Time as a public health control plan was reviewed with the operator.
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| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
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Inspector Comments: A fly strip with flies on it was observed hanging over kum chun mushroom and a bag of flour in the dry storage area.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: Several bulk food containers were stored on the floor in the walk-in refrigerator and near the food preparation sink.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: Multiple single service food containers were reused throughout the kitchen.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: The front face plate of the kitchen ice machine was missing.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: The hood vent panels were soiled in grease.
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12/16/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: The restaurant did not have a certified food protection manager.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: An employee in the front kitchen area was observed washing their hands in the dump sink. An employee was observed washing their hands without using soap and paper towels.
Corrective Action: proper hand sink usage was discussed with the operator. Hand washing procedures were reviewed with the operator.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments: Sesame chicken (78°F) after cooling for 2 hours in the walk in refrigerator was above 70°F.
Corrective Action: sesame chicken that was not properly cooled was voluntarily discarded.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: Cooked imitation crab in the two door refrigerator was 47°F during the time of inspection. Cooked beef in the cold well was 70°F during the time of inspection.
Corrective Action: the food items were rearranged to maintain the correct temperature.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: The following food items were not properly date marked in the two door refrigerator: opened can of milk, cabbage, cooked noodles, cooked chicken and crab mixture.
Corrective Action: date marking was extensively discussed with the operator.
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| 24 - Foodborne Illness Risk Factors |
| Time as a Public Health Control; procedures & records |
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Inspector Comments: Sushi rice was not discarded after being stored between 41-135 for more than 4 hours. The food items in the salad bar were not discarded after exceeding the 4-hour limit. The facility was following a 5 hour time limit for the foods under the temperature control.
Corrective Action: sushi rice was voluntarily discarded. Time as a public health control plan was reviewed with the operator.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: A chemical spray bottle near the food preparation sink was not labeled. A bottle of bleach near the food preparation sink was labeled as degreaser.
Corrective action: the chemical spray bottle was labeled. The bottle of bleach was properly labeled.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments: A two door refrigerator near the middle kitchen table was not provided with a thermometer.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: Several bulk food containers were stored on the floor in the walk-in refrigerator and near the food preparation sink.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: A sanitizer bucket near the grill line was stored on the floor.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: Multiple in-use utensils were stored in standing cold water next to the cook line.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: The caulking on the kitchen three compartment sink was torn.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: Ice build-up was observed on the interior of the chest freezer.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments: The trash can located in the employee women's restroom did not have a lid. The facility did not have a self-closing door in the employee men's restroom.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: The hood vent panels were soiled in grease. Multiple lights in the vent hood were not in operational order. A light at the dry storage area was not shielded.
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09/11/2018
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee was observed to have donned gloves without washing their hands before working with food. The manager instructed the staff member to wash their hands.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An approved employee beverage container was stored above broccoli at a wire rack by the grill line. An approved employee beverage container was stored next to clean utensils under the center food preparation table. Both were relocated by staff.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Cooked beef was 124°F in a pan above the grill line. The beef was moved into 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: Per the facility time as a public health control plan, the time that sushi was placed on the buffet line was at 1:06pm, but sushi was observed at the buffet line at 12:20pm. The parameters of the plan were discussed with the manager and the time on the white board was adjusted to reflect the actual time. Cut tomatoes were 46-57°F at the buffet line. The containers was adjusted to be placed into the ice rather than on top of the ice.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Multiple bulk white powder containers in the dry storage room were not labeled as to their contents.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Watermelons were not stored at least 6" off the floor in the back storage room. Sesame chicken was observed cooling (68°F) in tightly covered containers in the walk-in refrigerator.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: The three-door refrigerator by the ware washing area did not have a thermometer available.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The table mounted can opener blade was 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 table mounted can opener holster was soiled with grime. The shelves in the dry storage room were soiled with grime. The door gaskets to the two-door refrigerator by the dry storage room were soiled with food residue. The fan guards in the walk-in refrigerator were soiled with dust. The three-compartment sink caulking was soiled with grime.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Cups at the wait station were stored stacked and nested wet.
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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 containers were re-used for storing other various food in the walk-in refrigerator.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor under the rice cooker was pitted and not smooth and easily cleanable.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Lights were observed as non-functional in both the ventilation hoods. A light in the dry storage room was not shielded.
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09/18/2017
Inspection, Critical Item
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Two dented cans of bean sauce and pineapples were stored with wholesome cans in the dry storage room.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Hot pan chicken was 112-120°F, mangolian beef was 126°F, and fried shrimp was 118°F at the buffet line.
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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 tomatoes were 48°F, macaroni pasta was 46°F, california roll sushi was 60°F, and avocado roll was 48°F at the buffet line.
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05/16/2017
Inspection, Routine
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| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
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Inspector Comments: Several oyster tags had the end date written as 'monday 24', instead of having the month, day, and the year.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee was observed entering the kitchen and handling clean food equipment without washing their hands first.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Two approved employee beverage containers were stored on the cold-top refrigerator at the grill line. Two unapproved employee beverage containers were stored next to customer utensils in the wait station.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Spring rolls were 99-119°F, sweet and sour chicken was 119°F, fried chicken was 127°F, and cooked corn was 130°F at the hot holding buffet line.
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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: Coleslaw was 46°F, potato salad was 44°F, and cooked potatoes were 46°F at the cold bar at the buffet line. Cut cabbage in a plastic container at the grill line was 57°F.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Frozen shrimp and frozen fish were observed thawing in pans with standing water in the back kitchen.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting boards at the sushi station and food preparation table in the back kitchen were scored and stained.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A scoop without a handle was observed in a container of chicken seasoning in the back kitchen.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The ice cream freezer at the entrance had heavy ice accumulation. Grease was observed lining the water sprayer at the wok line. The ventilation panels at the wok line were soiled with grease. The caulking at the hand sprayer table by the dish machine was soiled with grime.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Clean dishes by the dry storage area and at utensil storage racks were stacked and nested wet.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Wiping clothes throughout the kitchen were stored out of sanitizer solution.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: The ice scoop handle was in direct contact with ice at the ice machine. A pizza cutter was stored in standing water (68°F).
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Customer single service utensils were stored with their food contact surfaces in haphazard directions and at risk for possible contamination in a box at the front service counter
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| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
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Inspector Comments: An employee was observed without a hair restraint during food preparation. A child was observed exiting the kitchen.
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