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05/22/2019
Inspection, Routine
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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) - Signs that state that employees must wash hands were not provided to hand sinks throughout the facility.
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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) - Foods, such as cooked noodles that were considered in need of time/temperature control, were ready-to eat, and were kept for longer then 24 hours were not marked with a discard date of 7 days. Corrective Action: Facility was provided guidance and instructed to begin date marking procedures.
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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) -The door gasket to the tall freezer near the back door was torn.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-201.11 Floors, Walls and Ceilings-Cleanability (c ) - The floor tiles near the back door were in disrepair.
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05/21/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Two cans of oyster sauce, one can of bamboo shoots, and one can of soy sauce were dented on their seam and found to be unwholesome in the dry storage room. Corrective action: operator placed cans in dented can area to be returned.
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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 handling dirty dishes then proceeded to don a pair of gloves and work with food. An employee was observed handling dirty dishes then proceeded to handle clean dishes without first washing their hands. Corrective action: educated operator on proper hand washing times.
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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 rice (90-92°F) sitting on a sheet pan above the flat top grill below 135°F. Corrective action: operator voluntarily discarded the food.
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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 peas and carrots (52°F) and wantons (46-50°F) in the cook line cold top refrigerator above 41°F. Tofu (46°F) in the self service buffet bar above 41°F.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: Two unlabeled chemical spray bottles were present in the establishment.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Multiple boxes of meat were stored on the floor inside the walk in refrigerator. Drink garnish was uncovered at the bar.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Grocery bags were being used to store cut meat and deep fried chicken.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door on the cook line cold top refrigerator was taped. Cardboard was lining the floor and shelves inside the walk in refrigerator. The shelves inside the walk in refrigerator were chipping paint. The handles on various wok pans were wrapped with cloth and tied with string. Unfinished wood was present on a whet stone used to sharpen knives and a magnetic strip above the three compartment sink.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: Multiple knives were soiled with debris and stored as clean on the magnetic strip above the three compartment sink. Multiple stained cutting boards were present on the shelf across from the walk in refrigerator.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The shelves in the dry storage room were soiled with debris. The hood vent on the cook line and above the circular flat top grill were soiled with grease and debris.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Plastic cups were stacked wet at the bar.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Metal spoons were stored in room temperature water next to the rice cooker. Tongs were stored waist high on the oven handle on the cook line exposing them to potential contamination.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Single use containers were being reused throughout the facility to store various food items. Various bottles that used to contain liquor had syrup substances present inside of them.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The dumpster lid was open.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The ceiling inside the walk in refrigerator was dusty. The floor tiles were broken near the back door. The floor was in disrepair at the bar. The floor was soiled with debris in the dry storage area underneath the shelves. A ramp used to access the walk in refrigerator was made out of unfinished wood.
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| 14e - Non-Critical |
| Physical Facilities: Ventilation |
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Inspector Comments: Various panels were missing in the hood vent above the main cook line equipment.
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05/23/2017
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Several employees returned to the kitchen from taking a break in the dining room and began food preparation without washing their hands.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage was stored on the cook line cold top cutting board.
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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 noodles on the buffet were 49°F.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: The dish sprayer was hanging below the rim of the sink.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Noodles were cooling in deep tubs covered with plastic wrap. The ice bin at the bar was uncovered.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Refrigerator door gaskets were torn.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: A sanitizer bucket was below 50ppm chlorine sanitizer.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Single use cans were reused for food storage in the kitchen.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor tile near the back door was cracked and in poor repair.
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05/11/2016
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Dented cans were stored with wholesome cans in the dry storage area.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee washed his hands in the 3-compartment 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: *3-501A Potentially hazardous foods are received and/or held at temperatures greater than 41° F during cold storage (sprouts and cabbage piled high on the buffet were 52°F).
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: 4-203C; 4-408: Non-food contact surfaces are not clean (refrigerator door gaskets, Refrigerator door handles).
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: 4-602D: Single-service/single-use articles are being reused (soy sauce buckets).
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The dumpster lids were open.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floors under the dry storage shelves were soiled with food debris.
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11/03/2015
Inspection, Critical Item
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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 chilis in oil by the wok were 66°F.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A 3/4 inch threaded hose bib was present on the 3-compartment sink faucet with no atmospheric vacuum breaker provided.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Glass cleaner was stored next to cutting boards below the back kitchen prep counter.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: Three unlabeled chemical spray bottles were present in the kitchen area.
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05/05/2015
Inspection, Routine
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: An atmospheric vacuum breaker was not provided on the threaded 3-compartment sink faucet.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Glass cleaner was stored next to bags of rice in the dry storage area.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: Two unlabeled chemical spray bottles were present in the kitchen.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Potable drink ice was stored uncovered at the bar.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Food items were stored in non food grade bags in the 3-door kitchen refrigerator. The laminate wait station counter was in poor repair.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The knife sharpener was constructed of bare wood. Bare wood was present below the tea urn. The interiors of the cabinets at the wait station were in poor repair. The bar 3-compartment sink was not caulked to the wall. The mixer stand at the bar was constructed of bare wood.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Pans were stacked while wet on the ware washing area shelf.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Tongs were stored at knee level on the cook line oven handle.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The kitchen hand sink was not caulked to the wall. The bar hand sink was not caulked to the wall. A dual check valve was not provided on the water line supplying the tea urn.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Cardboard lined the floor of the walk in cooler. A bare wooden ramp was present at the entrance to the walk in cooler. The floor tiles by the back door were in poor repair. The floor below the racks in the dry storage area was soiled. Grout was missing between the floor tiles in the mens restroom. The wall behind the tea urn was in poor repair. Acoustical ceiling tiles were present above the wait station. The floor at the bar was in poor repair. The wall behind the bar 3-compartment sink was in poor repair.
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04/22/2014
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee in the kitchen was observed wiping their hands on a common towel.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The FRP on the wit station counter was split.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The fan in the upright reach-in refrigerator was dusty.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gasket of the kitchen reach-in refrigerator was soiled with food debris. The door of the ice machine was soiled with food 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 use food containers were being reused for seasoning in the kitchen.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The dumpster doors were left open. The trash can at the bar was not lined.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall behind the kitchen handsink was lined with duct tape. The caulking on the baseboard underneath the dishwasher was moldy. The paint on the wall in the wait station was chipped.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light in the wait station was burned out. The light shield above the grill area was cracked.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The caulking for the toilet in the men's restroom was split.
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