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11/30/2021
Inspection, Routine
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: Employees were observed handling raw squid and a trash can without washing their hands, and handling other items in the kitchen. An employee was observed washing their hands without soap (priority). Corrective Action: Discussed hand washing with the operator.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: A kitchen hand sink was blocked by a trash can making it inaccessible for use. A strainer basket was located in the basin of a kitchen hand sink (priority foundation). Corrective Action: Discussed hand sink usage with the operator.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: An employee was observed washing a knife and did not sanitize it during the warewashing process (priority). Corrective Action: The knife was placed in the dirty area to be washed properly later in the day.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: A bowl of raw squid by the three-compartment sink was 53°F and was not actively being prepared (priority). Corrective Action: The squid was placed in the refrigerator.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: Bleach was mixed with soap in a sanitizer bucket which was not used in accordance with the label on the bleach bottle. Sanitizer solution had a concentration greater than 200ppm chlorine. A chemical spray bottle was unlabeled as to its contents. A lighter was stored above the cold-top refrigerator (priority). Corrective Action: The spray bottle was labeled. The sanitizer solution was remade to a concentration between 50-200ppm chlorine and without soap. The lighter was moved to an appropriate location.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: Utensils by the woks were stored in water. A scoop for the rice was stored in ice at the wait station (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 (core).
Single use forks and spoons were stored with their food contact surface exposed next to the wait station hand sink (core).
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: The area between the woks was extensively soiled with grease (core).
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: The paper towels at the front kitchen hand sink were not stored in a paper towel dispenser (core).
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04/02/2019
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
A scoop was observed in the hand sink by the three compartment sink. Corrective Action: Discussed proper use of hand sinks with manager. Scoop was removed from the hand sink.
6-301.14 Handwashing Signage (C)
Proper hand washing signs were missing at hand sinks throughout the facility.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw beef was stored above water chestnuts in the cold top refrigerator. Corrective Action: The items were moved to an approved location.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: 7-204.11 Sanitizers, Criteria-Chemicals (P)
A can of WD40 chemical was stored above the preparation area by the noodle station. Corrective Action: The chemical was moved to an approved location.
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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)
Containers of flour and potato starch were unlabeled.
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| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
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Inspector Comments: 6-202.13 Insect Control Devices, Design and Installation (C)
A fly strip was hanging above food in the dry storage room.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
A sanitizer bucket was on the floor under the three compartment sink in the front service area. Several wiping cloths were stored outside the sanitizer buckets.
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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)
Utensils were stored on a handle of the cook line oven. Utensils were stored in containers of water that measured between 49°F-64°F. A spoon handle was touching the mussels stored in the cold top refrigerator.
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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)
Stainless steel containers were stacked while wet on a shelf above the three compartment sink.
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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)
A food container of black pepper was reused.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The caulking on the hand sink to the left of the cold top refrigerator was torn.
4-202.16 Nonfood-Contact Surfaces (C)
Torn door gaskets were observed on several refrigerators.
4-501.12 Cutting Surfaces (C)
The cold to refrigerator cutting board was grooved.
4-101.19 Nonfood-Contact Surfaces (C)
The base coving under the hand sink in the front service area was in disrepair. Foam was observed on the reach in refrigerator handle.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
Holes were observed in the walls throughout the kitchen.
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03/15/2018
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 beef was stored above a container of water chestnuts in the cook line cold top refrigerator. The raw beef was moved to the bottom of the refrigerator. An employee was observed handling raw breaded pork, then proceeding to make a ready to eat salad with the same gloves, without first discarding their gloves and washing their hands. The salad was discarded and remade, discussed proper hand washing with the employee. Corrected on-site.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed rinsing their hands at the three-compartment sink while wearing single use gloves. An employee was observed washing their hands at the hand sink next to the three-compartment sink while wearing single use gloves. Employee was instructed to remove their gloves, wash their hands, and put on a new pair of gloves. Corrected on-site.
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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: Don katsu sauce was 126°F in the steam table by the serving window in the kitchen. Sauce was reheated to 165°F and placed back in the steam table. 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: Cold water was not available at the mop sink.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap was not available at the front hand sink by the serving window. Soap was provided to the hand sink. Corrected on-site.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The cook line ventilation hood 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: Pairs of tongs were stored on the handle of the cook line oven. Rice scoops were stored in stagnant 67°F water by the rice cookers near the two door reach in refrigerator.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The right faucet of the three-compartment sink by the kitchen hand sink was damaged.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor around the food preparation three-compartment sink was damaged and in disrepair.
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03/30/2017
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can of bamboo shoots was stored with wholesome cans in the hallway behind the kitchen. Corrected on-site.
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| 07b - Critical |
| Pest Control: Pesticide application |
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Inspector Comments: An unapproved, domestic-use only pesticide was observed on the chemical storage shelf. Corrected on-site.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Frozen, raw chicken feet were inappropriately stored out of temperature control in the hallway behind the establishment.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Plastic wrap was used to line the cook line push cart.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The caulking at the kitchen three-compartment sink was torn.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The noodle maker in the storage room was soiled.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The side of the noodle maker in the kitchen was soiled.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Clean cups stored above the wait station three-compartment sink were stored and nested while wet. Clean dishes stored adjacent to the kitchen's three-compartment sink were stored and nested while wet.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A pair of tongs was stored with its handle immersed in raw chicken at the cook line, cold-top refrigerator. Two rice scoops were stored in a container of water adjacent to the cook line rice cookers.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking at the ware washing area handsink was torn.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall behind the cook line cold-top refrigerator was soiled with food debris. The wall behind the three-compartment sink was soiled.
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03/29/2016
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 ware washing area was observed dumping dirty water in the basin of the ware washing area handsink. 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: Raw chicken was 49°F on the low shelf underneath the kitchen preparation table. Corrected on-site.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle of bleach was unlabeled as to its contents adjacent to the cook line handsink. A container of floor cleaner stored near the mens' restroom door was not labeled. Corrected on-site.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting board on the cook line, cold-top refrigerator was deeply grooved.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A door gasket was torn in the cook line, one-door, reach-in refrigerator. A door gasket was torn in the storage area, reach-in refrigerator.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The shelves above the noodle station were soiled with food debris.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Rice scoops and cook line serving utensils were stored in containers of room-temperature water throughout the kitchen. A scoop without a handle was observed in a container of vegetables on the cook line. A scoop without a handle was observed in a bag of potato starch near the cook line handsink.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Several containers of single-use chopsticks were stored on the floor underneath the wait station handsink.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Numerous, single-use containers of soy sauce were reused in the kitchen and dry storage room to store flour, sugar and salt.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The walls underneath the preparation and three-compartment sinks were soiled. The paint on the walls of the food preparation area was chipped. Newspaper and cardboard were observed on the floor by the wok. The wall above the three-compartment sink was stained with food debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Several lights were not operational above the kitchen.
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03/23/2015
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Multiple employees on the cook line were observed not washing their hands before putting on gloves.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: An unlabeled chemical spray bottle was observed in the mop storage room.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: An unlabeled water spray bottle was observed in the mop storage room.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A container of rice did not have a lid in the dry storage room.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A non-commercial crock pot was in use next to the hand sink at the wait station.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A torn door gasket was observed on the reach in freezer in the dry storage room. Tape was observed on the handle of the reach in freezer in the dry storage room. Cardboard was observed on the bottom of the shelf above the chest freezer in the kitchen.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The vent hood along the cook line was soiled with grease.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Cloth rags were observed on top of the chest freezer in the kitchen where containers were being stored.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Utensils were observed stored at knee level on oven handles along the cook line. A scoop with no handle was present in a container of cooked pork at the reach in cooler along the cook line.
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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 egg cartons were observed being reused to store utensils above the rice cookers in the kitchen.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The walls were heavily soiled in the following areas: by the preparation sink, behind the grill on the cook line, the 3 compartment sink, and the mop storage room. There were holes in the walls next to the preparation sink, kitchen chest freezer, and mop storage room.
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12/11/2014
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: In the reach-in refrigerator in the office raw beef and fish were stored above ready to eat food.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved twist top employee beverage was stored next to clean utensils on the rack above the three compartment sink.
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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: Rice on the cold top refrigerator cutting board was 93F. A pot of chicken stock on the stove top was 122F.
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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: Beef on the cold top refrigerator cutting board was 51F. Raw seafood in a bowl in the cold top refrigerator was 56F.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not provided to the hand sink in the ware washing area.
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