Jan 7, 2026
Routine - Food
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. Dishwasher (Chlorine 0ppm). Operator primed the sanitizer, chlorine sanitizer 50ppm. Corrected On-Site
08A-04-5
High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler raw shell eggs are stored above unwashed ginger, sweet potatoes and red onions. Operator moved items to proper storage order. Corrected On-Site
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler in front of the wok station Beef (47F - Cold Holding); cooked chicken (46F - Cold Holding). Operator moved items to another cooler. Corrective Action Taken
14-01-5
Basic - Bowl or other container with no handle used to dispense food. There is a container with no handle inside a bin of Thai rice by the triple sink.
40-06-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There is an employee cellphone on the cutting board of the make table cooler in front of the wok station. Employee removed the cellphone. Corrected On-Site
36-73-4
Basic - Floor soiled/has accumulation of debris. There is a buildup of grease on the floor behind the deep fryer.
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.