Mar 12, 2026
Food-Licensing Inspection
Inspection Completed - No Further Action
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Dumpling mix over tofu and sprouts Corrected On-Site
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kim chi 56F out and returned to cooler per operator
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. veggies broth 128F on the stove. Operator had heat turned on to begin reheating. Advised to reheat to 165F to hot hold at 135F or above.
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Slicer blade guard - interior reach in cooler gaskets and shelving
31A-11-4
Intermediate - Handwash sink used for purposes other than handwashing. Used to rinse utensil
31B-03-4
Intermediate - No soap provided at handwash sink. Bar Corrected On-Site
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. Kim chi, containers of thawed meats
41-17-4
Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site
14-01-5
Basic - Bowl or other container with no handle used to dispense food. In sauce walk in cooler Corrected On-Site
35A-03-4
Basic - Dead roaches on premises. 10-15 on glue traps. Operator discarded. Corrected On-Site
36-73-4
Basic - Floor soiled/has accumulation of debris. Cookline
21-12-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Bar