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09/07/2021
Inspection, Re-Inspection
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: An employee washed their gloved hands at the server station hand sink. (Priority)
Corrective action: employee removed gloves and washed hands.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: The hand sink faucet near the dish pit was blocked by a multi-use towel. (Priority foundation)
Corrective action: the towel was removed.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: In-use knives were stored between the cold top cooler. (Core)
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08/30/2021
Inspection, Routine
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments: Employee beverages were stored next to food on the cook's line. Employee beverages were stored on top of single-use utensils in the dry storage area. (Core)
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: The hand sink near the food preparation sink was blocked by a container of seran wrap and had utensils stored in the basin. (Priority foundation)
Corrective action: the above items were removed from the hand sink.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments: Raw squid was stored above cooked tofu in the walk in cooler. (Priority)
Corrective action: the tofu was moved from possible contamination.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments: A container of vegetable broth on a counter on the cook's line measured 74F. (Priority)
Corrective action: the broth was reheated to measure 165F.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: A container of fried taro on the cook's line measured 69F. A container of raw clams stored in water near the cook's line measured 46F. (Priority)
Corrective action: the operator disposed of the taro and the clams were moved to the cooler.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: Chemical spray bottles were stored next to utensils near the dish area. (Priority)
Corrective action: the chemicals were relocated away from possible contamination.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments: Dry goods (berries and vegetables) near the cook's line were not labeled. (Core)
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: Ramen in the dry storage area was not covered. Cardboard boxes were being reused to store frozen meat. (Core)
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: Soiled multi-use towels on the cook's line were not stored in sanitizing solution. (Core)
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: A sanitizing solution was being used to clean food contact surfaces but no chemical test strips were available. Investigator was unable to verify that the chemical can properly disinfect. (Priority foundation)
Corrective action: a chlorine solution was mixed to measure 100ppm.
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| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
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Inspector Comments: The outdoor waste area was heavily soiled with grease and food debris. (Core)
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12/19/2019
Inspection, Routine
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments: Open employee beverage containers were stored on the cook line directly next to food items and on a shelf in the back food preparation area next to clean food preparation equipment. (Core)
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| 14 - Foodborne Illness Risk Factors |
| Required records available: shellstock tags, parasite destruction |
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Inspector Comments: Shellstock tags were not kept with the shellstock product until last used. (Priority Foundation)
Corrective Action: Provided education on keeping shellstock tags with the product until all is used.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: Sanitizer was not in use during food preparation throughout the kitchen. (Priority)
Corrective Action: Sanitizer was made.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: A container of fish fillet in the cold top at the cook line was 45°F. Garlic oil at the customer self-service cold top was 45°F. (Priority)
Corrective Action: Items were moved to the walk-in refrigerator to cool. Discussed proper cold storage.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: A lighter was stored on a shelf above the cook line cold top. (Priority)
Corrective Action: The lighter was moved to an approved location.
A spray bottle of sanitizer next to the mop sink was unlabeled as to its contents. (Priority Foundation)
Corrective Action: The spray bottle was labeled.
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments: A bucket of frozen squid was being thawed at room temperature in the back food preparation area next to the walk-in refrigerator. (Core)
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments: A container of baking soda on the cook line was unlabeled as to its contents. (Core)
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: Several damp wiping cloths were stored out of sanitizer throughout the kitchen. (Core)
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: The hood vent at the cook line was soiled with grease and debris. (Core)
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12/28/2018
Inspection, Critical Item
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: A bowl of raw beef was stored above ready to eat vegetables in the walk in cooler. Corrective Action: Manager moved bowl to a bottom shelf in the cooler.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A pitcher was stored in the basin of the wait station handsink. Several containers were stored in the basin of the grill line handsink. A large roll of plastic wrap was stored on top of the handsink near the walk in cooler. Corrective Action: Items were removed from the handsinks.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Multiple employee beverages were found next to customer food and containers in the kitchen.
Corrective Action: Beverages were removed.
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| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
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Inspector Comments: A large trash can was blocking the handsink next to the warewashing area.
Corrective Action Trashcan was moved.
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06/13/2018
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw tilapia was stored above cooked beef tripe in the cook line cold top refrigerator. Raw shelled eggs were stored above cut watercress, and raw beef was stored above sauce containers in the walk-in refrigerator. The raw items were moved to the bottom shelves. Corrected on-site.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A dust pan and food scrapers were stored in the hand sink by the warewashing area. Food scrapers were stored in the basin of the hand sink by the food preparation sink. The items were removed from the hand sinks. Corrected on-site.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage (opened soda can) was stored on the preparation table in the preparation area in the back portion of the kitchen. The employee beverage was moved to a different location. 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: Meat balls in the top part of the cold-top cooler on the cook line were 45°F. Raw fish was 60°F and an open container of spam was 53°F in the cook line cold top refrigerator across from the wok. The items were moved to the bottom of the refrigerator to cool to 41°F. Corrected on-site.
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| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
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Inspector Comments: A trash can was blocking the hand sink in the warewashing area making it inaccessible for handwashing. The trash can was moved to allow access to the hand sink. Corrected on-site.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A gallon sized can of sterno was stored on the shelf above the cold top cooler on the cook line. Multiple gallon sized cans of sterno were stored next to tallow beneath the food preparation table in the back preparation area. The cans of sterno were moved and stored appropriately with other chemicals. Corrected on-site.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Boxes of produce were stored directly on the ground in the walk-in refrigerator.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A scoop with no handle was observed in the bulk bin of rice across from the three-compartment sink. A torn door gasket was observed on the customer self serve sauce cold top refrigerator. The caulking behind the food preparation sink was damaged.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: The cold-top cooler on the cook line used for vegetable storage was not equipped with a thermometer.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: A knife was stored soiled with food debris on the magnet holder above the preparation sink.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Ice build up was observed inside the chest freezer by the kitchen entrance.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Knives were stored between the cutting boards on 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: Soy sauce buckets were reused to store food throughout the facility.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Lights in the vent hood were not functioning.
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01/02/2018
Inspection, Education
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Several unapproved, open-top, employee beverages were placed next to clean knives and plates on the cook line preparation table. Employee beverages must be an approved design and not located next to or on food items, food preparation surfaces, and clean dishes. Education about employee beverages was provided and the drinks were moved to a new, approved location. Corrected on-site.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A chemical spray bottle of degreaser was stored next to a bag of potatoes on a shelf to the left of the cook line hand sink. Chemical spray bottles and other toxic materials are not to be stored next to food items. The spray bottle was removed from that location and placed next to other chemical bottles underneath the dish machine. Corrected on-site.
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12/19/2017
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Three dented cans of tomato paste were stored with wholesome foods on a shelf adjacent to the walk-in freezer.
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Ready-to-eat spinach was inappropriately stored below raw pork in the walk-in refrigerator. Raw beef was inappropriately stored above ready-to-eat vegetables in the walk-in refrigerator.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Several pitchers and containers were inappropriately stored in the basin of the food preparation handsink. A dust pan was inappropriately placed in the basin of the ware washing area handsink.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Two unapproved, twist-top, employee beverages were stored on a shelf above the cook line, cold-top refrigerators.
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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: The following potentially hazardous foods were stored above 41°F on a speed rack and in buckets adjacent to the cook line broth pots: raw clams (44°F), cut spinach (44°F), cut cabbage (46°F), and cut lettuce (45°F).
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A bottle of cold medicine was inappropriately stored on a shelf above the cook line, cold-top refrigerators. Several cans of ethanol gel were stored next to potatoes on a shelf below the meat slicer.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Several buckets of sauce and frozen corn were stored on the ground surrounding the cook line handsink. Several buckets of raw clams and noodles were stored on the floor adjacent to the cook line stove-top.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The ventilation panels above the cook line stove-top were dusty.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Two knives were inappropriately stored in the gap between the two cook line, cold-top refrigerators. Several chipped glass plates and bowls were observed on the dish shelves adjacent to the dish machine.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: A leak was observed underneath the ware washing area handsink.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: Numerous unused cardboard boxes were stored adjacent to the back door of the establishment.
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