They have been packed since their soft opening. The Yelp reviews have been great. Hope they do well.
I think it's good for what they're doing...Americanized Asian food. But let's be clear: this isn't food you'd find at a hawker stall in Asia. I think the name of the restaurant is a misnomer. I'm going to get a lot of flack for this, but I'd almost compare them to a better PF Changes.
PS, the place is rapidly getting corporate. They're opening restaurants in ATL and Tampa within the next 1-2 years.
I will say that they did a fantastic job with the space and have enhanced 5 Points beyond recognition. Love the floor to ceiling windows, the reclaimed wood, and the open kitchen.
I'll go back for sure....mostly for the Roti ;D
I tried tonight but decided to go to another spot on the block since the wait time was 90 minutes.
Heard from friends the food is great. Going to try to get in for dinner tomorrow. Agree the building renovation is wonderful.
Renovation is just fantastic inside and out. Food was excellent the one time we have been there. The noise level is AWFUL!
Probably just going to be a take-out place for us if they don't turn the music volume down.
Quote from: Dog Walker on February 15, 2014, 09:34:29 AM
Renovation is just fantastic inside and out. Food was excellent the one time we have been there. The noise level is AWFUL!
Probably just going to be a take-out place for us if they don't turn the music volume down.
Couldn't agree more Re: noise. I have a high tolerance for loud restaurants. This was headache inducing. And there's no rhyme or reason to the music, it's just annoying pop.
Yes my wife and I tried it this past week and it was great! Despite the quoted 30-45 minute wait for a table we noticed that there were spots open at the bar so we sat there immediately. Right after we sat down the manager and a couple of waiters behind the bar introduced themselves and we were offered drinks, menus and a suggestion to get some roti for while we looked at the menus. We tried 5 different dishes in addition to the roti which was way too much food for the two of us but we couldn't resist. Everything we tried was delicious.
They've applied for a liquor license and they still hadn't yet received their full selection of bottled beers and kegs so they only had a couple of selections but I'm sure they'll get it all in. And the take out menus were still on order, too.
But the staff was great, the food was phenomenal, and the renovations they did were very impressive. I give it an A+. Perhaps it was because of where we were seated, we didn't really have a problem with loud music.
If I HAD to complain about something, I don't like the way they incorporated the beer fridge into the design behind the front bar.
Having never been to Asia I'll have to take people's word for it when they talk about authenticity. It doesn't really matter to us, though. Five Points now has another great restaurant that we can enjoy without getting in our car.
I thought it was just okay. Had a crispy porkbelly plate that I thought was just too fatty and gross but the sauce was good. Felt like I was chewing meat marshmallows though.
Also had Roasted Duck Curry Noodles, which were just okay. The duck disappears pretty fast and you're just left with a bowl of noodles which is not too exciting.
There's still a lot of stuff on the menu I want to try though.
They seemed emphatic that we should each order 2-3 dishes, but I think that would be way overkill. My friend was fine with just a bowl of pad thai and I was good with just the pork chiu soke and curry duck noodles. Couldn't even finish it all. They seem to want it to be kind of tapas-like, but big bowls of noodles and rice are really not that great for sharing.
Too fatty for my taste, yes. It's billed as "crispy" so I was hoping that it'd be a bit more crunchy than chewy. Perhaps my fault for going outside of what I know I like *shrug*
On my next visit I will probably stick to things that I know are closer to my taste. They have a pork tenderloin plate that would probably be more up my alley. The honey sriracha wings sound great, as do a number of the rice dishes. For whatever reason I don't mind a big bowl of rice, veggies, and meat.....but a big bowl of noodles, veggies, and meat just gets boring after a while.
Tried going tonight but with Corner Taco also opening and the usual Friday night crowds 5 Points was a cluster.
I think I'll try going tomorrow around 11-11:30 for an early lunch.
It's a good addition to 5 points in that it is busy, has a great bar area (especially with the windows open), and seems well liked.
The food, however, is just OK. I've probably tried about 10 dishes there and all of them were rather bland and over-sauced for my taste; few lighter vegetable offerings. The shrimp looks and tastes frozen and when I asked a manager about it, he wouldn't give a direct answer. Despite the long speech they give you at the table, the food is better described as a heavily Americanized version of southeast Asian (predominantly Malaysian and Cantonese) street food.
I'm glad it's busy -- it's nice to see something in that space that looks like it will work long-term.
Edited: EXACTLY what Ben Says said: Our first reaction was that it was like P.F. Changs in terms of food. We didn't really expect it to be just like the shameful amount of street food we've consumed while traveling, but we perhaps expected better than it was.
Did anyone else just assume this thread was started NY Ben Says??
I've been there twice and I've enjoyed it. Out of the 10 dishes or so that I have tried, 3 were outstanding, 5 were pretty good, and 2 just didn't come as advertised. I love the atmosphere and the staff, so I'll keep going back. I'm sure I'll find a few more great dishes on that expansive menu.
Quote from: Captain Zissou on February 22, 2014, 07:32:36 AM
Did anyone else just assume this thread was started NY Ben Says??
;D
Agree with the above two comments, especially JaxByDefault's.
Shrimp is definitely frozen.
Every noodle dish tastes the same.
Everything is over sauced.
Flavors are pretty pedestrian.
That all being said, I'll be going back...they have a big menu, and I'm sure I'll find some things I like (the roti is delicious).
Glad it's busy and it's a welcome addition to 5 Points. Hope the newness doesn't wear off and they keep as busy as they've been this first week or two!
For a non-Riversider who's visiting this cool locale, what's the parking advice? We went to Black Sheep the other night (loved it) but had to search a little. Is there a good spot(s)?
I'd park on Copeland or Goodwin and have a nice 1-2 block stroll, weather permitting.
For Hawkers, I'd park on Park Street, between I-95 and Post. For some reason, I always tend to find a space between the church and Riverside Park.
If you are going at night you can also park behind Hawkers in one of the empty lots on Oak Street and simply walk around the corner. Also a good place to park at night if you are going to Blacksheep.
When Corner Taco gets rolling those places might fill up at night.
You guys pretty much have summed up my expectations. I haven't been yet but have eaten at the original location in Orlando with the same result: not bad but slightly overpriced and certainly not authentic. I was very excited to try and somewhat let down by the experience.
I won't have those same expectations when I try the Five Points location.
Quote from: ProjectMaximus on February 22, 2014, 10:50:50 AM
You guys pretty much have summed up my expectations. I haven't been yet but have eaten at the original location in Orlando with the same result: not bad but slightly overpriced and certainly not authentic. I was very excited to try and somewhat let down by the experience.
I won't have those same expectations when I try the Five Points location.
Good point. I think it all goes to expectations...with everything!! Best to have no expectations and I think you'll be quite pleased.
I will say that this Hawkers has a "big city" vibrancy to it that most other establishments are lacking.
Quote from: Apache on February 22, 2014, 09:20:48 AM
Lots of comments on the shrimp. Far as I know, shrimp in restaurants is frozen 98% of the time you get it. You go to Medures or a fine dining seafood joint and you'll get fresh shrimp, but even in those type places I doubt you'll find fresh shrimp in a stir fry type dish or any dish where the shrimp is buried like that as an ingredient. Wouldn't make sense to put fresh shrimp in that, cost prohibitive and you are mostly covering the flavor of the shrimp itself anyway.
There is no excuse not to source and use fresh, local shrimp. It's often not that much more expensive at all. It's a local culture thing. On the creole coast (New Orleans to Florida border), you won't find frozen shrimp south of I-10 unless it's a chain tourist place. Even every local po-boy/pho/etc dive uses fresh shrimp. You literally couldn't keep a place serving frozen stuff open there -- locals wouldn't touch it. I've found that JAX does not value its local bounty and is largely uneducated about seafood, which is a shame.
^Don't know if I can agree with that. I've had a hard time finding local shrimp in the Panhandle and southern AL. New Orleans is of course a different story. In NE Florida, for whatever reason it tends to be higher end or specialty places that use fresh shrimp, and they usually make a big deal about it. If a manager won't tell you, it's a safe bet it's frozen. There definitely should be more shrimp pride around here.
If you had trouble finding fresh shrimp in southern AL, then it must have been Gulf Shores tourist spots (and even many of those use fresh) Honestly, I've seen places fold in Fairhope that tried to use frozen in shrimp salad. I'd kill to see someone open up something like The Gulf here. <http://www.urbanspoon.com/r/223/1713398/restaurant/Mobile-Bay/The-Gulf-Orange-Beach> or the Windmill Market/Sweet Olive <http://www.windmillmarket.org> here. Yes, NOLA is a beauty entirely of its own, but the point is is that those communities are better tied to their local fishing industries and know what's in their waters.
So, yeah, I won't give Hawkers a pass for limpid frozen shrimp because I don't really give any place a pass for it (or flown-in, farmed, or unsustainably harvested fish for the most part, either). Hawkers' prices are high enough to cover 3 fresh shrimp in a bowl of noodles. I still think the restaurant's main problem is over-saucing, but it has a great bar area, is well designed, and is destined to be well liked. Great. I'll go back with people, but it won't be on my usual rotation.
The wait times can be pretty long.
Tip: They do offer call ahead seating if you're able to plan 2 hours ahead of time. Just call and wait on hold for a bit to get through to somebody and they'll put you on the list for 2 hours later. Then take your sweet time getting there and you'll be seated promptly when you arrive.
In my opinion the roast pork is so good I wouldn't bother with the shrimp. We love the duck as well.
For the nights when there's a long wait we'll head over to rain dogs or birdies and enjoy a pre-dinner beverage until they text us.
I've only had the pad thai from there, first time was delicious, had a very fiery/smoky taste to the noodles. 2nd time it was just sauce and noodles. Flavor wasn't the same. The duck appetizer was pretty delicious. Well seasoned, not too greasy.
I went about two weeks ago during lunch. Wasnt much of a wait because it was raining outside so I was happy about that. Food was really good. Im going back
I love Hawkers and it has certainly energized the neighborhood..We ate there and then walked to Brothers for drinks...
The food is good, the atmosphere kind of loud.
All and all a great place.
Though, I find it most interesting that the three times that I've been there, it was crowded, waiting a long while for a seat to open up, yet, I've never seen an actual Asian in the place, neither working nor eating there.
Yeah I went there for lunch earlier this week. I had the Singapore Mei Fun. It was okay. I lived in Japan for 2 years and I know good oriental food when I taste it. I will go back and try the wings. Nice atmosphere. I wish that area had more nice dining options like Hawkers.
Naturally, your time in Japan made you an expert on a noodle dish from Singapore. :o
Quote from: BoldBoyOfTheSouth on April 04, 2014, 02:20:13 PM
Though, I find it most interesting that the three times that I've been there, it was crowded, waiting a long while for a seat to open up, yet, I've never seen an actual Asian in the place, neither working nor eating there.
I've been served by two different asian males.
Not that it should matter.
Quote from: InnerCityPressure on April 04, 2014, 04:09:55 PM
Naturally, your time in Japan made you an expert on a noodle dish from Singapore. :o
D'oh!
The food at Hawker's isn't meant to be 100% purist street food; they've def put their own spin on things. Having spent a lot of time in Asia as well, I never found a Korean stall selling bulgogi sliders (although it's been few years since I've been to S. Korea). But, I'll say this: I've enjoyed everything I've had there. It's simple. It's fun. It's well executed. They did a great job on the space; opening it up to the sidewalk. My only complaint is that Japan isn't represented more on the menu, but I'll live. The spicy udon dish is great.
Oh, and FWIW, every time I eat there I always see a hot asian girl sitting across from me...last time she even bought me dinner.
I thought oriental was a descriptive term for a style of carpet. I've never heard a person from the continent of Asia describe themselves as oriental.
Quote from: RockStar on April 04, 2014, 07:11:38 PM
Quote from: InnerCityPressure on April 04, 2014, 04:09:55 PM
Naturally, your time in Japan made you an expert on a noodle dish from Singapore. :o
D'oh!
The food at Hawker's isn't meant to be 100% purist street food; they've def put their own spin on things. Having spent a lot of time in Asia as well, I never found a Korean stall selling bulgogi sliders (although it's been few years since I've been to S. Korea). But, I'll say this: I've enjoyed everything I've had there. It's simple. It's fun. It's well executed. They did a great job on the space; opening it up to the sidewalk. My only complaint is that Japan isn't represented more on the menu, but I'll live. The spicy udon dish is great.
Oh, and FWIW, every time I eat there I always see a hot asian girl sitting across from me...last time she even bought me dinner.
FWIW, I'm Asian and I've been there once with my family. And I believe they focus on South/Southeast Asian cuisine, so Japanese/Korean and even most Chinese food doesn't really fit. Hawker refers to (or at least usually) Southeast Asia.
Quote from: JaxJerry on April 04, 2014, 10:28:31 PM
I thought oriental was a descriptive term for a style of carpet. I've never heard a person from the continent of Asia describe themselves as oriental.
I think it's totally PC to call food Oriental. The use earlier was not in reference to people.
I don't think you need to have to have been to Singapore to know what hawker food really is. Try any West Coast city, for instance.
I'll give credit where credit is due...they did a great job with a space and brought a "big city" vibe to Riverside.
I'm solely judging them on the food: the proteins are of the same quality as Hot Wok on Margaret Street; the flavors aren't that unique (even for Jacksonville's standards); there are no iconic hawker items (chili crab? oyster omelet? seafood pancakes? Hainanese chicken and white rice? Hot pot?); all the noodle dishes taste more or less the same (overcooked noodles tossed in some version of soy sauce).
If you want unique Asian flavors: Chef Chan on Baymeadows...Hon Korean on Beach...Pho Viet on Mayport...Peony Asian Bistro in Mandarin...NO big city vibes, no cool spaces, but flavors one would actually find in an Asian kitchen.
Rant over
Quote from: ProjectMaximus on April 05, 2014, 01:29:48 AM
Quote from: RockStar on April 04, 2014, 07:11:38 PM
Quote from: InnerCityPressure on April 04, 2014, 04:09:55 PM
Naturally, your time in Japan made you an expert on a noodle dish from Singapore. :o
D'oh!
The food at Hawker's isn't meant to be 100% purist street food; they've def put their own spin on things. Having spent a lot of time in Asia as well, I never found a Korean stall selling bulgogi sliders (although it's been few years since I've been to S. Korea). But, I'll say this: I've enjoyed everything I've had there. It's simple. It's fun. It's well executed. They did a great job on the space; opening it up to the sidewalk. My only complaint is that Japan isn't represented more on the menu, but I'll live. The spicy udon dish is great.
Oh, and FWIW, every time I eat there I always see a hot asian girl sitting across from me...last time she even bought me dinner.
FWIW, I'm Asian and I've been there once with my family. And I believe they focus on South/Southeast Asian cuisine, so Japanese/Korean and even most Chinese food doesn't really fit. Hawker refers to (or at least usually) Southeast Asia.
Yah, that was kind of my point...the part about it not being 100% authentic. It's not meant to be. Being only of Italian, German and Irish descent, though I'm only an expert on all things Italian, German and Irish (food, fighting and booze, anyway). It must be tiring being an expert on all things asian. ::) One would wonder where the Indian food is (or does that not count anymore as part of south asia)... Pretty sure street hawkers are a staple there.
Sorry rockstar, this is getting confusing cause I think we're both saying a lot of things but only a fraction of it is in reference to each other? At least for me my response mostly wasn't directed at you I just quoted you cause I was attempting to spin off your comments.
Anyway, I certainly didn't intend to position myself as an expert of all things asian. (but, yes, it is tiring ;))
Quote from: ProjectMaximus on April 05, 2014, 03:34:45 PM
Sorry rockstar, this is getting confusing cause I think we're both saying a lot of things but only a fraction of it is in reference to each other? At least for me my response mostly wasn't directed at you I just quoted you cause I was attempting to spin off your comments.
Anyway, I certainly didn't intend to position myself as an expert of all things asian. (but, yes, it is tiring ;))
No worries. ;)
Will trade Shoppes Of Avondale Mellow Mushroom for Hawkers.Even if at risk of Further Corporate Embrace ( and even increased Popularity/Parking demands, impacts).But here's the deal: Five Points gets MM.
:) ;) :D ;D >:( :( :o 8) ??? ::) :P :-[ :-X :-\ :-* :'( :) :) :) :) :) :) $$$$$$$$$
Over sauced.I just knew the post would illicit a response from you! Get a Life! Shut this dang thing off for a week or so.Relax.
Brick was happily packed Friday evening- preferred outdoor seating a long wait, sat at a high top,just a couple of feet from where Noel Friedline's piano was in the Partner's days daze.
MM,Bluefish,Biscottis bustling. Yea! Bicottis out of Carrot Cake..the truest form of Apocalypse ;)
Although a bit more frenetic now,nothing has really changed in the Avondale and Shoppes I have known and invested in for twenty years.
Have actually looked OUT the Mello Mushroom wonderful slider wall windows a couple of times.Interesting to see,feel the difference between the establishments.On average,it's good to look from the outside. Personal taste.Or lack thereof. The over-riding concern with MM was the initial application,not venue.Agreed- MM sure beats what was likely never intended; 7 Eleven!So I and others harbor preference,on average for other venues, a perhaps ardent discernment-so what.
Really great to see the same wall windows at Hawkers-which have been in open mode each and every time I have been there.A bunch.I am far more inclined towards hawkers than MM. Would not be surprised if Five Points area residents,advocates would rather have Hawkers. Others wondered out loud how great it would have been for Hawkers to have located at the Shoppes instead of MM.So what.
In fact,could the Shoppes accommodate both at this point?
But how is the orange tree holding up?
Love the Udon, love the service, the staff are all awesome. Who doesn't like this place?!
Quote from: Local Artist on April 17, 2014, 09:10:25 PM
Love the Udon, love the service, the staff are all awesome. Who doesn't like this place?!
+1 The Udon is really good. Noticed they had a booth at the Jaxson Night Market.
Popular clearly does mean ServSafe! I hope they resolve all of these issues.
From http://jacksonville.com/slideshow/2014-05-18/you-are-what-you-eat-check-out-latest-list-worst-restaurant-inspections-list#slide-22
Hawkers Asian Street Fare
1001 Park St.
Inspection date: May 7, 2014
Inspection disposition: Warning Issued
Violations: 17 total (High: 5, Intermediate: 4, Basic: 8)
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Open bottle of water at end of cook line. **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Numerous employee drinks stored along cook line. **Warning**
Basic - In-use knife/knives stored in crack between equipment and wall. At make table at end of cook line closest to restrooms. Knives stored between make table and wall. **Warning**
Basic - In-use tongs stored on equipment door handle between uses. Tongs on equipment handles along cook line. **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in room temperature water next to walk in cooler on prep table. **Warning**
Basic - In-use wet wiping cloth/towel used under cutting board. At end of cook line near make table across from grill. Employee removed cloth from under cutting board. Discussed placing latex gloves under cutting board. **Warning**
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash signs at hand sinks throughout restaurant in kitchen and bar area. **Warning**
Basic - Wiping cloth sanitizing solution stored on the floor. At end of cook line. Manager moved sanitizer bucket off ground. **Corrected On-Site** **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. On cook line at make table units: Cut cabbage 55°, salsa 49°, cooked noodles 54°, cooked tofu 60°, tofu 56°, shrimp 56°, fish 56°, cut tomatoes 56°, bean sprouts 56°, cut cabbage 56°, cooked chicken 56°, raw chicken 55°, cooked shrimp 56°, beef 56°. In reach in cooler portion of coolers: Chicken wings 52°, rehydrated noodles noodles 60° 63°, cooked chicken 60°, pork 63°. Corrective action: placed items on ice and called for refrigeration truck. **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Walk in cooler fan blowing at 54° with the following items: Cut bok Choy 56°, egg roll mix 56, garlic in oil 56°, rehydrated noodles 55°, cut lettuce 58°, cooked pork 60°, cooked duck 55°, cooked shrimp 55°, rice 57°. Corrective action: ice placed on all items. General manager ordered a cooler truck for out of temp items. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Walk in cooler at 54° ambient on inspector thermometer. All items above 54°. Inspector measured the following temperatures: cut bok choy 56°, egg roll mix 56, garlic in oil 56°, rehydrated noodles 55°, cut lettuce 58°, cooked pork 60°, cooked duck 55°, cooked shrimp 55°, and rice 57°. Discarded the following items dated 5/6/2014: 12 chicken egg rolls, 24 lbs crispy pork, 5 lbs roast duck, 5 lbs meatballs, 2 lbs satay chicken, 6 lbs cooked tofu, 1 lb julienne pork, 20 lbs potstickers, 4 lbs fish strips, 2 lbs cooked shrimp, and 40 lbs rehydrated noodles. **Warning**
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In make table unit at end of cook line, raw fish stored behind cut cabbage and prepped vegetables. **Corrected On-Site** **Warning**
High Priority - Vacuum breaker missing at hose bibb. On spigot in alleyway outside of kitchen. **Warning**
Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Walk in cooler at ambient temperature of 54° with the following items: Cut bok Choy 56°, egg roll mix 56, garlic in oil 56°, rehydrated noodles 55°, cut lettuce 58°, cooked pork 60°, cooked duck 55°, cooked shrimp 55°, rice 57°. Both make tables on cook with temps above 50° for the following items: Cut cabbage 55°, salsa 49°, cooked noodles 54°, cooked tofu 60°, tofu 56°, shrimp 56°, fish 56°, cut tomatoes 56°, bean sprouts 56°, cut cabbage 56°, cooked chicken 56°, raw chicken 55°, cooked shrimp 56°, beef 56°, Chicken wings 52°, rehydrated noodles noodles 60° 63°, cooked chicken 60°, pork 63°. **Warning**
Intermediate - Employee used handwash sink as a dump sink. Ice dumped in hand wash sink next to dish machine. **Warning**
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Cooling numerous items in walk in cooler at ambient temperature of 54°. Corrective action: bags of ice placed on items. **Warning**
I wondered why that refrigerated truck suddenly appeared in the parking lot behind Hawkers.
Growing pains.
Quote from: RiversideHusker on May 21, 2014, 09:43:06 AM
Popular clearly does mean ServSafe! I hope they resolve all of these issues.
From http://jacksonville.com/slideshow/2014-05-18/you-are-what-you-eat-check-out-latest-list-worst-restaurant-inspections-list#slide-22
Hawkers Asian Street Fare
1001 Park St.
Inspection date: May 7, 2014
Inspection disposition: Warning Issued
Violations: 17 total (High: 5, Intermediate: 4, Basic: 8)
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Open bottle of water at end of cook line. **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Numerous employee drinks stored along cook line. **Warning**
Basic - In-use knife/knives stored in crack between equipment and wall. At make table at end of cook line closest to restrooms. Knives stored between make table and wall. **Warning**
Basic - In-use tongs stored on equipment door handle between uses. Tongs on equipment handles along cook line. **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in room temperature water next to walk in cooler on prep table. **Warning**
Basic - In-use wet wiping cloth/towel used under cutting board. At end of cook line near make table across from grill. Employee removed cloth from under cutting board. Discussed placing latex gloves under cutting board. **Warning**
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash signs at hand sinks throughout restaurant in kitchen and bar area. **Warning**
Basic - Wiping cloth sanitizing solution stored on the floor. At end of cook line. Manager moved sanitizer bucket off ground. **Corrected On-Site** **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. On cook line at make table units: Cut cabbage 55°, salsa 49°, cooked noodles 54°, cooked tofu 60°, tofu 56°, shrimp 56°, fish 56°, cut tomatoes 56°, bean sprouts 56°, cut cabbage 56°, cooked chicken 56°, raw chicken 55°, cooked shrimp 56°, beef 56°. In reach in cooler portion of coolers: Chicken wings 52°, rehydrated noodles noodles 60° 63°, cooked chicken 60°, pork 63°. Corrective action: placed items on ice and called for refrigeration truck. **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Walk in cooler fan blowing at 54° with the following items: Cut bok Choy 56°, egg roll mix 56, garlic in oil 56°, rehydrated noodles 55°, cut lettuce 58°, cooked pork 60°, cooked duck 55°, cooked shrimp 55°, rice 57°. Corrective action: ice placed on all items. General manager ordered a cooler truck for out of temp items. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Walk in cooler at 54° ambient on inspector thermometer. All items above 54°. Inspector measured the following temperatures: cut bok choy 56°, egg roll mix 56, garlic in oil 56°, rehydrated noodles 55°, cut lettuce 58°, cooked pork 60°, cooked duck 55°, cooked shrimp 55°, and rice 57°. Discarded the following items dated 5/6/2014: 12 chicken egg rolls, 24 lbs crispy pork, 5 lbs roast duck, 5 lbs meatballs, 2 lbs satay chicken, 6 lbs cooked tofu, 1 lb julienne pork, 20 lbs potstickers, 4 lbs fish strips, 2 lbs cooked shrimp, and 40 lbs rehydrated noodles. **Warning**
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In make table unit at end of cook line, raw fish stored behind cut cabbage and prepped vegetables. **Corrected On-Site** **Warning**
High Priority - Vacuum breaker missing at hose bibb. On spigot in alleyway outside of kitchen. **Warning**
Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Walk in cooler at ambient temperature of 54° with the following items: Cut bok Choy 56°, egg roll mix 56, garlic in oil 56°, rehydrated noodles 55°, cut lettuce 58°, cooked pork 60°, cooked duck 55°, cooked shrimp 55°, rice 57°. Both make tables on cook with temps above 50° for the following items: Cut cabbage 55°, salsa 49°, cooked noodles 54°, cooked tofu 60°, tofu 56°, shrimp 56°, fish 56°, cut tomatoes 56°, bean sprouts 56°, cut cabbage 56°, cooked chicken 56°, raw chicken 55°, cooked shrimp 56°, beef 56°, Chicken wings 52°, rehydrated noodles noodles 60° 63°, cooked chicken 60°, pork 63°. **Warning**
Intermediate - Employee used handwash sink as a dump sink. Ice dumped in hand wash sink next to dish machine. **Warning**
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Cooling numerous items in walk in cooler at ambient temperature of 54°. Corrective action: bags of ice placed on items. **Warning**
Luckily,for assumed upscale Riverside / Avondale residents,the very best meals are at Home 8)