Oct 2, 2024
Food-Licensing Inspection
Inspection Completed - No Further Action
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 dishmachine 0 ppm with chlorine sanitizer at time of inspection. Observed sanitizer bucket empty. Operator had employee change bucket. New reading at 50 ppm. Corrected On-Site
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of pooled raw eggs stored over cooked wontons in reach-in cooler on cook line. Employee moved and stored correctly. Corrected On-Site
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 Wontons (51F - Cold Holding); Dumplings (52F - Cold Holding) in reach-in cooler on cook line and that had been in cooler overnight. Operator stated temperatures were not taken today. Issued stop sale.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Wontons (51F - Cold Holding); Dumplings (52F - Cold Holding) in reach-in cooler on cook line and that had been in cooler overnight. Operator stated temperatures were not taken today. See stop sale.
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in front wait station area. Operator placed paper towels. Corrected On-Site
22-20-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
36-73-4
Basic - Floor soiled underneath warewashing area and behind dishmachine wall and three compartment sink wall and in dry storage room.
14-69-4
Basic - Ice buildup on outside frame of walk-in freezer door connected to walk-in cooler.