More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Apr 16, 2026
Pass
3 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
handsink next to ranges blocked with a cart
[CA]handsinks should be easily accessible at all time
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
meat defrosting in food prep sink at room temperature
[CA]properly defrost meat under cold running or refrigerator
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Time as a public health control; procedures & records
Inspector’s notes
ice covered pre cooked rice noodle at 53F. operator stated that each rice noodle batch is used within 1-2 hrs.
[CA]properly use timer or record logs to montior perishable food when stored at room temperature
In plain English
An issue that does not fit the common categories. Check the official wording for details.
portable soap dispenser in restroom
[CA]use wall mounted soap dispenser
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
tofu in 2 door reach in cooler at 44F
[CA]maintain perishable food under 41F
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
prepackaged duck meat in merchandiser cooler without proper label
[CA]prepackaged food should container common name, ingredients, weight and address in english
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
several wiping clothes on food contact surface
[CA]maintain wiping clothes in sanitizing solution when not in use
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Toxic substances properly identified, stored, used
Inspector’s notes
a can of 'raid'
[CA]use only commercially approved insecticide
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
one handsink blocked with noodle cart and other handsink with empty soap dispenser
[CA]make handsinks available at all time and refill empty dispensers
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.