Gaos Orient Express LLC

Year by year

Inspections

1. Jun 9, 2026 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - SPRAY ARM

     No air gap provided at the spray arm at the 3-compartment sink.

     Correction: Provide an air gap between water supply and flood rim of fixture to protect water supply or remove hose.

     Code WFC 5-202.13

   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     Food prep sinks do not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Not serious Good Retail Practice Corrected on site

     FOOD - CONTAMINATION

     Unwashed produce boxes reused to store cut vegetables.

     Correction: Do not reuse cardboard produce boxes to store prepared cut vegetables. Rewash all prepared cut vegetables and store in food grade container.

     Code WFC 3-307.11

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Handle on chest freezer is missing. non-cleanable rope is used to open lid.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     MATERIAL - FOOD CONTACT SURFACE

     Frozen food stored in customer to go thank you bags.

     Correction: Provide a food grade contact surface that designed to prevent the migration of deleterious substances, will not impart colors, odors or tastes to food, and is smooth, durable, nonabsorbent, corrosion-resistant, and easily cleanable. Alternately, provide a food grade bag, insert, or liner that will protect the food from the unapproved material.

     Code WFC 4-101.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     Chef knives improperly stored in dirty space between prep cooler and adjacent wall and prep table.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Not serious Good Retail Practice

     STORAGE - SINGLE-SERVICE

     Boxes of single use items are improperly stored on basement floor and stored under unprotected sewer lines.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor. Relocate from unprotected sewer lines or shield sewer lines to prevent leaks or drips.

     Code WFC 4-903.11, 3-305.12

   • Not serious Good Retail Practice

     THERMOMETER - INACCURATE STEM

     Thermometer used to measure food temperatures is inaccurate by greater than +/- 2 degrees.

     Correction: Calibrate or replace thermometer.

     Code WFC 4-203.11

   • Not serious Good Retail Practice

     WAREWASHING - WASHING

     Dirty chef knives were rinsed off at food prep sink not and put back into use.

     Correction: Wash all equipment food contact surfaces and utensils in a manner that would effectively remove soils using warewashing sinks, then rinse and sanitize equipment and utensils.

     Code WFC 4-603.14(A)

2. Jul 26, 2024 Pre-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Nonfood contact surface of metal noodle table that may be exposed to splash, spillage, or other food soiling is not easily cleanable. Large gap between sheets of metal.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials. Seal large gap to provide easily cleanable surface.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor) Corrected on site

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge. No signed Employee Health Reporting Agreement forms onsite for verification of training.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice

     EQUIPMENT - NSF/ANSI

     Fried dumpling machine, hydraulic noodle press, and hardback dough mixer do not meet ANSI standards for food service equipment, or have not received prior approval from the Department. All three items appear to be commercial-grade and constructed with stainless steel, but do not have an NSF (ANSI) approval.

     Correction: Replace with only ANSI accredited equipment in the facility, or submit to the Department for evaluation and approval of non-ANSI equipment.

     Code WFC 4-205.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Kitchen has been cleaned, however, final cleaning has not been completed yet.

     Correction: Complete final cleaning prior to receiving any food deliveries. Wash/rinse/sanitize all food contact and non-food contact surfaces of equipment. Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - UNNECESSARY ITEMS

     Items leftover from previous establishment, stored in the kitchen and basement, is unnecessary to its operation or maintenance.

     Correction: Remove items that are unnecessary to the operation and maintenance of the food establishment. This includes food service equipment that is no longer used or nonfunctional.

     Code WFC 6-501.114

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     Thermometer in prep cooler, walk-in cooler, and freezer is missing or not properly located.

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112