- Critical. Observed flour container contaminated with bugs. Corrected On Site. (discarded).
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. dressings, sauces in WIC.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. egg rolls, pork, chicken, rice in WIC.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi rice. time control procedure must be used.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. fliptop RIC. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef sticks over dumplings in RIF.
- Critical. Observed raw animal food stored over cooked food. raw meat over cooked food in the WIC.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. (gloves)
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. plastic cup used for dispensing flour, starch.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface. hood and filters.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen lower shelves.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. dusty fan covers.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees. 3C Sink area.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated food debris. kitchen.
- Wet mop not hung to dry.
- No copy of latest inspection report.
- Critical. Identity of food or food product misrepresented. publiciting "CRAB" and "WHITE TUNA" on the menu when using imitation crabmeat and escolar.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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8/11/2009 | Routine - Food | Administrative complaint recommended |
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