Apr 1, 2022
Routine - Food
Call Back - Complied
22-41-4
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine at 0 ppm. Discontinue use and set up 3 compartment sink. - From follow-up inspection 2022-04-01: High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine at 0 ppm. Discontinue use and set up 3 compartment sink. Time Extended
13-03-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cooking on cook line with no hair restraint. - From follow-up inspection 2022-04-01: Still observed Time Extended
08B-38-4
Basic - - From initial inspection : Basic - Food stored on floor. Observed soya sauce containers stored on floor under condiments shelf in kitchen area. - From follow-up inspection 2022-04-01: Still observed Time Extended
29-08-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Observed water draining from pvc pipe overhead from ac unit into bucket by dish ware area - From follow-up inspection 2022-04-01: Still observed Time Extended
Mar 31, 2022
Routine - Food
Warning Issued
22-41-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine at 0 ppm. Discontinue use and set up 3 compartment sink.
12A-12-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee slicing raw chicken and proceeded to touch ready to eat vegetables for cooking process without washing hands
09-01-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching raw and ready to eat products on all cooking without washing hands, gloves or using tongs for food safety.
50-17-2
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operation under expired license Dec 2021 Admin Complaint
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken wings stored over cooked brown rice in standing reach in cooler located in kitchen area next to 2 compartment sink.
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ribs cooked (54F); egg roll (54F - Cold Holding); cooked rib strips (45-46F - Cold Holding); brown rice (54F - Cold Holding); raw chicken (45F - Cold Holding) cooked from March 29th stored in standing reach in cooler per operator See Stop sale.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ribs cooked (54F); egg roll (54F - Cold Holding); cooked rib strips (45-46F - Cold Holding); brown rice (54F - Cold Holding); raw chicken (45F - Cold Holding) cooked from March 29th stored in standing reach in cooler per operator See Stop sale.
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in cooler shelves and gaskets with food residue build up and mold like substance. Observed microwave located in kitchen area soiled with food residue and buildup.
31A-11-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink located in kitchen area next to duck oven used for a prep sink.
02C-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ribs cooked (54F); egg roll (54F - Cold Holding); cooked rib strips (45-46F - Cold Holding); brown rice (54F - Cold Holding); raw chicken (45F - Cold Holding) all cooked from March 29th per operator not labeled in standing reach in cooler located next to 2 compartment sink.
41-17-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle of degreaser stored on floor by rice cookers not labeled.
12B-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on prep table on cook line.
13-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cooking on cook line with no hair restraint.
08B-38-4
Basic - Food stored on floor. Observed soya sauce containers stored on floor under condiments shelf in kitchen area.
10-20-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on equipment handle on cook line
10-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handles of scoop directly touching rice in containers in kitchen area.
29-08-4
Basic - Plumbing system in disrepair. Observed water draining from pvc pipe overhead from ac unit into bucket by dish ware area
21-12-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths in kitchen area not stored in sanitizing solution.