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I ate here once…ONCE. It was an unfortunate mistake that I can still remember. The orange chicken was near deadly. I didn’t even get through the whole thing before I realized the gravity of my mistake. The fact that the orange chicken close to what I imagine a cat tastes like was too much to bare. I think I will have a war like flashback if I keep thinking about it felt like my body was filled with fiberglass insulation… oh the humanity.

Anyways yeah this place isn’t a beacon of cleanliness either.

• There is an accumulation of grease on the filters. Hood filters must be cleaned as often as necessary to prevent the accumulation of grease.
• There are several missing and damaged ceiling tiles in the kitchen and dinning areas. There is some water leaking from the roof. Repair the roof to stop the leaking and replace all damaged and missing ceiling tiles. Do not store or prepare any food under these areas until repaired.

Clean the floors in the kitchen, especially under the equipment on the cook line—much grease accumulation.
• The cooler doors, the scoops used in the flour bins, and the large white bins (used to hold flour, sugar and rice) are dirty with old food debris and need to be cleaned. Also repair the seal on the 2 door upright cooler as it has come away from the door.
• There was no bucket of sanitizer set up anywhere in the kitchen area. Dirty wiping cloths were sitting out on prep tables. Properly set up and maintain sanitize buckets at food prep stations to the proper concentration. Keep the wiping cloths in the buckets in between uses.
• Bean sprouts, cooked chicken and other potentially hazardous foods are being left out on the counters by the cook line. Sprouts were found at 55 degrees and chicken at 58. All potentially hazardous foods must be kept at 41 degrees or below for cold holding. Do not allow food to sit out on counters.
• Cooked mushrooms were found at 81 degrees on the hot hold table in the kitchen. Also there was a large batch of cooked rice sitting on the counter at 118 degrees. All potentially hazardous foods being hot held must remain at 135 degrees or more.
• There is no date marking being done. All ready to eat potentially hazardous foods that are prepared on site must be marked with a 7 day use by date when held for more than 24 hours.
• There were many rat droppings in front of the walk in cooler and the fencing outside. None were noted inside, however the dropping need to be cleaned up and effective pest control measures taken to eliminate the rat activity. There were also possible burrows seen in the cement around the fence. Remove all items along the fence to eliminate any harborage areas as well.
• Raw meat was stored above onion rings and potatoes in the tall cooler behind the cookline. Store all raw animal foods below and away from ready to eat foods and cooked ready to eat foods.
• The soda dispensers were moldy and in-need of cleaning. Remove and clean soda dispensers on a regular basis.

Fortune Cookie say: If you eat here; you may die
Lucky Numbers 3, 56, 9, 13, 64, 18, 42

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