Emperor's Choice Restaurant

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed frozen food items stored in plastic grocery bags in the chest freezers in the basement. Management instructed to use proper food grade storage bags and containers only.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed milk crates being used as shelving throughout the prep and storage areas. Must remove and provide shelving that is 6" off the floor and provides floor accessibility to ensure adequate facility cleaning.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: 3-305.12: observed food items stored on the floor in the walk-in cooler in the basement. Instructed not to store food on floor and atleast 6 inches away from the floor and maintain.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c): observed excessive grease build up on the lower electrical box located in between the food prep tables across from the wok station, in the main food prep/dishwashing area. Instructed to remove grease build up and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.114: observed clutter in the storage closet in the dining area. Observed 4-5 unused round tables stored under the rear staircase in the basement creating clutter. Also, observed standing, green water under the compartment sink in the basement. Instructed declutter, remove unneccessary items, and remove standing water.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.17: observed the wallbase near the deep-frying units with severe grease build up. Instructed to deep clean and maintain.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: 3-305.12: observed food items stored on the floor in the walk-in cooler in the basement. Instructed not to store food on floor and atleast 6 inches away from the floor and maintain.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c): observed excessive grease build up on the lower electrical box located in between the food prep tables across from the wok station, in the main food prep/dishwashing area. Instructed to remove grease build up and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.114: observed clutter in the storage closet in the dining area. Observed 4-5 unused round tables stored under the rear staircase in the basement creating clutter. Also, observed standing, green water under the compartment sink in the basement. Instructed declutter, remove unneccessary items, and remove standing water.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.17: observed the wallbase near the deep-frying units with severe grease build up. Instructed to deep clean and maintain.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed approximately 80-100 mice droppings throughout the facility. Also, observed 15-25 live ants. The following floors and surfaces on the main level were observed with mice droppings: in the storage closet in the dining area, under the low temperature dishwashing machine, behind the door leading to the basement, on the shelving unit under the food prep tables, inside of a box with dry ingredients stored under the food prep table, and on the lid of a clear dry ingredient storage container. The floors and surfaces in the basment: in the hot water tank closet, in an opening on the right side of the doorway to the alcohol storage closet, and on a wooden cart in the hot water tank closet. The live ants were observed on the floor near the rear exit door. Instructed to eliminate live ant activity, remove mice droppings, clean and sanitize affected areas and recommended contacting pest…

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items stored on the floor in the walk-in cooler in the basement. Instructed not to store food on floor and atleast 6 inches away from the floor and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed excessive grease build up on the lower electrical box located in between the food prep tables across from the wok station, in the main food prep/dishwashing area. Instructed to remove grease build up and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the wallbase near the deep frying units with severe grease build up. Instructed to deep clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed clutter in the storage closet in the dining area. Observed 4-5 unused round tables stored under the rear staircase in the basement creating clutter. Also, observed standing, green water under the compartment sink in the basement. Instructed declutter, remove unneccessary items, and remove standing water.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Observed previous core violations not corrected from 07/17/2023, report # 2578671 #49: the following equipment needs cleaning; exterior surfaces of cooking equipment (fryer, stove, wok station, refrigeration unit doors and prep tables); clean and maintain. #55: observed the floor under cooking equipment in need of cleaning and floors in basement under and around equipment in need of cleaning. Observed walls around and behind kitchen equipment and sinks in basement in need of cleaning; clean and maintain walls and floors. Also, clean walls and floor under dish machine in kitchen. #55: instructed to organize and maintain storage rooms in basement and maintain. Remove unnecessary items to aviod clutter. Priority foundation:7-42-090, citation issued

Equipment and surfaces were dirty.

Inspector’s note: The following equipment needs cleaning; exterior surfaces of cooking equipment (fryer, stove, wok station, refrigeration unit doors and prep tables); clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed dust on the ventilation fan in the womens washroom; instructed to clean to remove dust. Observed the floor under cooking equipment in need of cleaning and floors in basement under and around equipment in need of cleaning. Observed walls around and behind kitchen equipment and sinks in basement in need of cleaning; clean and maintain walls and floors. Also clean walls and floor under dish machine in kitchen.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed a hole in the ceiling of the rear storage room of the basement; instructed to seal hole in ceiling.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to organize and maintain storage rooms in basement and maintain. Remove unnecessary items to aviod clutter.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed rusted racks in downstairs walk in coolers; observed broken gaskets on several coolers. Instructed manager to repair or replace equipment.

Equipment and surfaces were dirty.

Inspector’s note: Observed soiled equipment near griddle area. Instructed manager to clean.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed clutter, unnecessary items and items stored on the floor in the basement. Instructed to organize, remove unnecessary items and elevate every thing at least 6 inches.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed rusted racks in downstairs walk in coolers; observed broken gaskets on several coolers. Instructed manager to repair or replace equipment.

Equipment and surfaces were dirty.

Inspector’s note: Observed soiled equipment near griddle area. Instructed manager to clean.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed clutter, unnecessary items and items stored on the floor in the basement. Instructed to organize, remove unnecessary items and elevate every thing at least 6 inches.

Wiping cloths weren’t used or stored properly.

Inspector’s note: 3-304.14 observed wiping cloths not stored in a sanitizing solution. Instructed to store all wiping cloths in a sanitizing solution at all times.

Single-use items weren’t stored or used properly.

Inspector’s note: 4-502.13 observed single service container being used for food storage and cardboard and aluminum as shelf liners. Instructed to not reuse single services items for food storage and not reuse cardboard and aluminum for shelf liners.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: 4-101.17 observed a wooden utensil being used at the wok station. Instructed to only use that are easily cleanable.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed the interior of the ice machine by the condenser with accumulated dust debris and a brownish substance on the sides. Observed the interior of the fryer and oven with accumulated grease and dirt debris. Observed the interior of the refrigeration units with accumulated food debris and accumulated dust debris by the fans. Instructed to clean.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-204.12 unable to locate the back flow prevention device on the ice machine. Instructed to locate or provide.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: 5-501.17 observed no covered receptacle inside of the women's toilet room. Instructed to provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.114 observed clutter, unnecessary items and items stored on the floor in the basement. Instructed to organize, remove unnecessary items and elevate every thing at least 6 inches.

Ventilation or lighting was inadequate.

Inspector’s note: 6-202.12 observed the vent in the basement toilet room not working. Instructed to repair.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: 6-501.111 observed evidence of pest activity on site. Observed about 30 rodent droppings under a dry storage shelf and about 20 rodent droppings behind the refrigerations units located in the basement. Instructed to clean and sanitize affected areas and recommended contacting pest control for a service. Priority foundation. Citation issued 7-38-020(a).

Wiping cloths weren’t used or stored properly.

Inspector’s note: 3-304.14 observed wiping cloths not stored in a sanitizing solution. Instructed to store all wiping cloths in a sanitizing solution at all times.

Single-use items weren’t stored or used properly.

Inspector’s note: 4-502.13 observed single service container being used for food storage and cardboard and aluminum as shelf liners. Instructed to not reuse single services items for food storage and not reuse cardboard and aluminum for shelf liners.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: 4-101.17 observed a wooden utensil being used at the wok station. Instructed to only use that are easily cleanable.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed the interior of the ice machine by the condenser with accumulated dust debris and a brownish substance on the sides. Observed the interior of the fryer and oven with accumulated grease and dirt debris. Observed the interior of the refrigeration units with accumulated food debris and accumulated dust debris by the fans. Instructed to clean.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-204.12 unable to locate the back flow prevention device on the ice machine. Instructed to locate or provide

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: 5-501/17 observed no covered receptacle inside of the women's toilet room. Instructed to provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.114 observed clutter, unnecessary items and items stored on the floor in the basement. Instructed to organize, remove unnecessary items and elevate every thing at least 6 inches.

Ventilation or lighting was inadequate.

Inspector’s note: 6-202.12 observed the vent in the basement toilet room not working. Instructed to repair.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed some areas of the basement cluttered; instructed the pic to organize and maintain areas to avoid pest harborage.

Thermometers were missing or inaccurate.

Inspector’s note: Instructed the pic to provide a thermometer for measuring temperatures of hot and cold foods in prep areas.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed mouse activity on premises. Found 50 mouse droppings on the floor in the basement around and behind deep freezers, in storage room under shelves. Instructed to clean areas and have pest control company service prior to reinspection next week. Priority foundation violation 7-38-020(a) issued.

Equipment and surfaces were dirty.

Inspector’s note: Found the following equipment in need of cleaning: surface areas around woks, exterior of large cooking burner, exterior surfaces of bulk storage containers. Clean and maintain equipment.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed some areas of the basement cluttered; instructed the pic to organize and maintain areas to avoid pest harborage.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the floors in the kitchen around and under cooking equipment and sinks in need of detail cleaning; must clean and maintain. Also clean floor under and around dish machine and in basement where needed in various storage areas and prep area. The lower wall underneath the dish machine in the kitchen needs detail cleaning; clean and maintain wall.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: The following needs detail cleaning: food equipment, knives, cleavers, knife holder, interior bottom of fryer to remove grease, exterior surfaces of cooking equipment (fryer, woks, stove) to remove grease, prep table bottoms and tops in kitchen and basement prep, steam table and meat slicer in basement on prep table. Interior bottom of refrigeration units and chest freezers in basement. Instructed to clean and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must clean floors under cooking equipment, behind various heavy kitchen equipment and dishmachine, clean in basement around and behind equipment and storage shelves and in all storage rooms in basement. Clean floors of all walk-in coolers of food debris.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Clean walls around and behind kitchen equipment, sinks and dishmachine to remove grease, splatter and dust where observed. Clean attached equipment such as pipes, tanks, vents etc to ceiling in kitchen to remove dust. Remove dust from ventilation fans on ceilings of all washrooms.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Remove unused items from basement storage room, organize cluttered rear storage room to prevent pest harborage.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must clean and maintain the following: interiors of refrigeration units and freezers, shelves inside of walkin coolers, slicer on basement prep table, exterior surfaces of cooking equipment, interior bottom of fryers to remove grease, bottoms of prep tables in main kitchen and basement prep area.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors need detail cleaning thoroughout kitchen and basement under around and behind kitchen equipment.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Clean walls around and behind kitchen equipment, sinks and dishmachine. Clean ceiling vents and tile, dust observed inside of the hooded system and on the light shields in the system; clean all. Clean dust from the ventilation fans in both washrooms on the ceiling. Clean lower wall behind/under dishmachine.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Found a leak at the faucet of the three comp sink in the main kitchen; repair the leak at the faucet.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Must organize and mainain all areas of storage in the basement to avoid clutter. Remove unnecessary items.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Old viniger jugs use as a multi-use container. Instructed to use use proper utensils that can be washed and sanitized properly.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Chest freezer door in basement prep area in poor repair, exposed insulation, instructed to repair or rplace.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors not clean under cooking and dish washing areas. Instructed to clean and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Ceiling vent at 1st floor at main kitchen with heavy grease build-up noted, instructed to clean andmaintain.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Tea station area cluttered with personal items, instructed to organize.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Bulk-food containers not labeled, instructed to label and maintain.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: No drain board at 3-comp sink, instructed to install.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Cardboard is used to cover shelves in walk-in and prep coolers, instructed to remove and not to use as a shelf coverings

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: The following not clean: food equipment, knives cleavers, knives holder,interior bottom of fryer to remove grease, exterior surfaces of cooking equipment (fryer, woks, stove) to remove grease, prep table bottoms and tops in kitchen and basement prep, steam table and meat slicer in basement on prep table. Instructed to clean and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors not clean at the following areas, behind cooking line first floor,under cooking equipment, behind various heavy kitchen equipment and dishmachine, clean in basement behind equipment and storage shelves and in all storage rooms in basement. Instructed to clean and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Food grease and stains stuck on walls behind prep tabels, sinks and dishmachine, splatter and dust where observed. Attached equipment such as pipes, tanks, vents etc to ceiling in kitchen, heavy grease and dust build-up noted on exhaust vents on kitchen walls, instructed mgr to clean and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Rough dry wall behind prep table, instructed to install a durable smooth surface thats easily cleanable.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Missing sink stoppers at 3-comp sink, instructed to provide.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Cluttered prep shelves through out kitchen, instructed to remove and better organize.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must clean and maintain the following: interior bottom of fryer to remove grease, exterior surfaces of cooking equipment (fryer, woks, stove) to remove grease, prep table bottoms and tops in kitchen and basement prep, steam table and meat slicer in basement on prep table.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must clean floors under cooking equipment, behind various heavy kitchen equipment and dishmachine, clean in basement around and behind equipment and storage shelves and in all storage rooms in basement.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Clean walls around and behind kitchen equipment, sinks and dishmachine to remove grease, splatter and dust where observed. Clean attached equipment such as pipes, tanks, vents etc to ceiling in kitchen to remove dust. Remove dust from ventilation fans on ceilings of all washrooms.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Provide internal thermometers for all refrigeration units.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Remove unnecessary items from storage rooms in basement to avoid clutter.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Must remove food from open tin cans and store them in food grade containers or bags in reach in cooler in the prep area.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Must sand or replace cutting boards in the prep areas with deep dark grooves.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must detail clean and maintain the following: interior/exterior of all cooking/cooling equipment, all prep tables and storage racks.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must detail clean and maintain interior of all floor drains and floors in all corners and under/around all heavy equipment in the basement and 1st fl prep areas. Remove dirt/dust, food and grease build up.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Must detail clean and maintain walls around sinks, cooking equipment and coolers throughout.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Must eliminate clutter and organize front side storage closet.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Must store all foods not in original containers in food grade bags.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Must repaint all rusty shelf racks in the walk-in cooler, at the sliding door refrigerator and at 2dr refrigerator.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must detail clean and sanitize exterior of stove to remove excess grease build-up.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Must detail clean wall above 3comp sink. Must remove chipping paint at wallbase in the basement staff restroom so as to be smooth and easily cleanable.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must repair leaks at 3comp faucet base and both handles as well as at the 2comp sink in the basement.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Must properly store wash cloths in sanitizing solution at all times.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean prep tables in basement, exterior of microwave, fan guards inside refrigeration units in kitchen,grease trap at woks, exterior/interior of deep fryers, under, around three compartment sink, three compartment sink at bar, and rear liquor storage area in basement.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOORS ALONG WALL BASE AND UNDER AROUND EQUIPMENT TO REMOVE DEBRIS AND GREASE BUILDUP.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Instructed to provide backflow prevention device at faucet at utiltiy sink in basement.

Previous minor violation(s) corrected 7-42-090

Inspector’s note: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION #479245 ON 12/28/10: #32 REMOVE CARDBOARD, ALUMINUM, DUCT TAPE LINING RACKS/SHELVES. DEFROST CHEST FREEZERS. REMOVE CLOTHS BEING USED TO COVER SOME FOOD ITEMS AND REPLACE WITH FOOD GRADE PLASTIC AND OR COVERS. REMOVE MILK CRATES BEING USED TO STORE ITEMS IN BASEMENT AND REPLACE WITH ADEQUATE RACKS/SHELVES, #33 CLEAN AND SANITIZE THE FOLLOWING: EXTERIOR/INTERIOR OF COOKING EQUIPMENT, UNDER, AROUND DISH MACHINE, AROUND TEA UNIT, INTERIOR PANEL OF ICE MACHINE, #35 SEAL AROUND ALL PIPING AND CONDUITS AT WALL AND CEILING IN BASEMENT PREP AND STORAGE AREA. CLEAN WALLS AROUND DISH MACHINE AND PREP AREAS TO REMOVE SPILLS. CLEAN FANS AT WALL TO REMOVE DUST BUILDUP, #38 REPAIR LEAKS

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean meat slicer, prep tables in basement,interior/exterior of microwave, fan guards inside refrigeration units in kitchen, interior of two compartment sink, interior of three compartment sinks, grease trap at woks.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOORS ALONG WALL BASE AND UNDER AROUND EQUIPMENT TO REMOVE DEBRIS AND GREASE BUILDUP.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Replace light bulb inside upright refrigerator in kitchen.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Instructed to provide backflow prevention device at faucet at utiltiy sink and reroute waste line from soda gun holder into floor drain at bar.