- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils, Cook, corrected on site.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. **Corrected On-Site**
- Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Basic - Toilet unclean.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands, cook, corrected on site.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, Pork ribs, oven, 125 f, corrected on site, operator placed racks in WIC.
- High Priority - Raw animal foods not properly separated from each other in holding unit, chicken over seafood, RIC, corrected on site.
- Intermediate - Accumulation of food debris/grease on food-contact surface, oven.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours frozen not properly date marked.Pork, Rif. Corrected on site.
- Intermediate - Soil residue in food storage containers.
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Observed: Bathroom facility not clean, toilet, handwash sink, "repeated violation."
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08/26/2014 | Routine - Food | Call Back - Complied |
| No report available. | 6/23/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Bathroom facility not clean.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored on floor, spices, veggies, kitchen, corrected on site.
- Basic - Grease accumulated under cooking equipment.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water, shrimp, COS
- Basic - Shelf under preparation table soiled with food debris.
- High Priority - Employee failed to wash hands before putting on gloves to work with food, cook, COS
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temp control, rice, 117 f, cooks line, corrected on site, Repeated violation.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, rice, 117 f, corrected on site, see 3f
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler, row chicken over veggies, WIC, corrected on site.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, egg rolls, pork, sauces, pasta, WIC, corrected on site.
- Intermediate - Soil residue in food storage containers.
- Intermediate - Spray bottle containing toxic substance not labeled, cleaner, **Corrected On-Site**
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2/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/30/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface, stoves, fryers.
- Basic - Grease accumulated under cooking equipment.
- Basic - Improper storage of maintenance equipment that interferes with cleaning.Organize back door area, remove unnecessary items from premises.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Reach-in cooler shelves soiled with food debris.
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8/30/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of grease on nonfood-contact surface, stoves, fryers.
- Basic - Case/container/bag of pork stored on top of garbage can. COS
- Basic - Food stored on floor, pork, **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - Improper storage of maintenance equipment that interferes with cleaning.Organize back door area, remove unnecessary items from premises.
- Basic - Shelf under preparation table soiled with food debris.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice, WIC COS, PRODUCT DISCARDED.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands, cook, COS
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, cooked rice, 47 f, WIC, and pork, 109 f, prep table.COS.
- 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. 10 pounds of cooked Rice, 57 f, WIC, left to cool overnight. Product discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. RIC, 115 f, cooks line. COS.
- High Priority - Rodent activity present as evidenced by about 11 dry rodent droppings found on floor, dry storage room, back door area, extermination needed, provide report in 24 hours.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing, pots and pans in it, COS.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling, rice, pork, chicken, WIC, COS.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Soil residue in food storage containers.
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8/29/2013 | Routine - Food | Warning Issued |
- Basic - Bathroom facility not clean, handsink.
- Basic - Grease accumulated under cooking equipment. BBQ, cookline
- Basic - Raw animal food stored above unwashed produce, walkin, **Corrected On-Site**
- Basic - Unnecessary items on the premise, outside plastic buckets.
- Basic - Wall soiled with accumulated food debris, door frame to flour area.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over shrimp, cookline.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, gaskets at cookline and 2 door true inside.
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6/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/5/2013 | Routine - Food | Call Back - Complied |
- Ceiling not smooth and easily cleanable, acoustic tiles in prep area, **Repeat Violation**
- Critical - Food cooling and grease being absorbed by paper menus, chicken nuggets.
- Critical - Handwash sink not accessible for employee use at all times, dishes inside. **Corrected On-Site**
- Critical - No conspicuously located thermometer in holding unit, all units. **Repeat Violation**
- Nonfood-contact equipment not designed and constructed in a durable manner, small table bottom shelf rusted next to walk-in and top of freezer rusted-Frididare.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, shelf with flour containers soiled, back room.
- Observed clean linens stored in improper location, sitting on soda cans, kitchen.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee improperly washing hands with gloves **Corrected On-Site**
- Critical - Observed employee putting on gloves without washing and drying hands.
- Critical - Observed flammable material stored around water heater. For reporting purposes only, paper menus
- Critical - Observed food being cooled by nonapproved method, stored in walkin at 97? with seran wrap covering.
- Critical - Observed food stored in a prohibited area, on garbage can and frozen meat in grocery bags.
- Observed grease accumulated on kitchen floor, around fryers. **Repeat Violation**
- Critical - Observed interior of rotisserie oven soiled.
- Observed open dumpster lid.
- Observed personal care item stored with food, cigarettes on shelf with can foods.
- Critical - Observed potentially hazardous food thawed at room temperature, chicken kabobs.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked, sauces in walkin **Repeat Violation**
- Observed residue build-up on nonfood-contact surface, walkin door and gaskets and mop sink soiled.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination at takeout wait station.
- Observed soda gun holster with accumulated slime/debris. **Repeat Violation**
- Critical - Observed soiled reach-in cooler gaskets, frigidare
- Critical - Observed toxic item improperly stored in bathroom.
- Observed unnecessary items on the premise, hardware in bathroom
- Observed utensils stored in crevices between equipment, knives between cookline.
- Critical - Raw animal food not properly separated from ready-to-eat food in banmarie. **Repeat Violation**
- Critical - Working containers of food removed from original container not identified by common name, sauces in walkin
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12/27/2012 | Routine - Food | Warning Issued |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location on wood shelf.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location utensils on soiled carboard under cookline.
- Critical - No conspicuously located thermometer in holding unit-white refrigerator . Corrected On Site.
- Critical - Observed bathroom facility not clean.
- Observed grease accumulated on kitchen floor-under fryers.
- 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-flour, rice.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue-True freezer.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation==raw chicken and beef next to vegetables in banmarie-cookline.
- Observed residue build-up on nonfood-contact surfaceshelves and containers by back door.
- Observed ripped/worn carboard used as shelf cover.
- Critical - Observed soil residue in storage containers and shelves.
- Critical - Observed soiled reach-in cooler gaskets--freezer
- Critical - Observed uncovered food in holding unit/dry storage area-breadcrumbs in dry storage Corrected On Site. Repeat Violation.
- Observed unnecessary items on the premise-outside-buckets with standing water.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-cooked foods-walkin. Repeat Violation.
- Wall not smooth and easily cleanable-acoustic tiles in prep area. Repeat Violation.
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8/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food contact surfaces and utensils not sanitized. 3 compartment sink.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a food within a closed container. flour.
- Critical - Potentionally hazardous food not held at 135 degrees fahrenheit or above. chicken wings at the cookline. moved to a cooler. repeat violation.
- Critical - Ready to eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken, pork, noodles in the walk in cooler. repeat violatoin.
- ceiling not smooth and easily cleanable. acoustic tiles in prep areas. repeat violation.
- Critical - observd dead roaches on premises. one dead roach at the front counter area, 4 dead roaches in warewashing area. corrected on site. cleaned.
- Critical - observed and open beverage container on a food preparation table or over/next to clean equipment /utensils. corrected on site. repeat violation.
- 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.
- observed buid up of food debris, dust or dirt on nonfood contact surface. exterior of reach in coolers and freezers. repeat violaton.
- observed build up of food debris, dust or dirt on nonfood contact surface. prep table lower shelves.
- observed build up of grease on nonfood contact surface. cookline equipment.
- Critical - observed cloth used as a food contact surface. soiled cloth covering cooked rice at the walk in cooler.
- Critical - observed container of medicine improperly stored. prep table shelf. corrected onsite
- observed dispensing equipment that allows contamination. no handled cup/ bowl inside a food container, flour, rice, sauces. corrected on site. repeat violation.
- observed employee with no hair restraint. corrected on site. repeat violation.
- Critical - observed food contact surfaces encrusted with grease and/or soil deposits. kitchen shelves.
- observed food debris accumulated on kitchen floor. repeat violation.
- Critical - observed food employee (cook, dishwasher, wait staff, etc) washing hands in a sink other than an approved hand wash sink, 3 compartment sink. repeat violation.
- Critical - observed food stored i a prohibited area. tray with cooked noodles on top of an open trash can. corrected on site.
- Critical - observed food stored on floor. walk in cooler prep area. repeat violation.
- Critical - observed raw animal food stored over cooked food, raw meat over cooked rice in the walk in cooler, raw meat over cooked pork in a freezer. repeat violation
- Critical - observed sanitizing solution exceeding the maximum concentration allowed. corrected on site.
- Critical - observed torn packages/bags of food exposing the contents to contamination. rice. repeat violaton. corrected on site
- Critical - observed uncovered food in holding unit/dry storage area. sauces, tempura in the dry storage area.
- Critical - observed unlabeled spray bottle.
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5/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Critical - Handwashing cleanser lacking at handwashing lavatory. restroom.
- Critical - Hot water not provided/shut off at employee hand wash sink. throughout premises.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. rice scoop. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of reach in coolers / freezers.
- Observed build-up of grease on nonfood-contact surface. hood filters.
- Observed dispensing equipment that allows contamination. no-handled cup inside a rice container.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when returning from outdoors. Corrected On Site.
- Critical - Observed employee wash hands with no soap. 3 compartment sink, Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Observed food debris accumulated on kitchen floor. under equipment.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink, Corrected On Site.
- Critical - Observed food prepared in a prohibited area, employee peeling onions outdoors in the backyard. Corrected On Site.
- Critical - Observed food stored on floor. sugar, flour. Corrected On Site.
- Observed galvanized metal in contact with acidic foods. rice container.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. fliptop reach in cooler raw meats behind sauces. Corrected On Site. Repeat Violation.
- Critical - Observed interior of reach-in frrezer soiled with accumulation of food residue. TRUE
- Observed nonfood-grade containers used for food storage. grocery store type bags with meat in a reach in freezer. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic and oil, shell eggs at the prep area. Corrected On Site. moved inside a cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese, ham in the walk in cooler. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. raw eggs over cooked chicken in a reach in cooler. Corrected On Site. Repeat Violation.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. cut plastic bottle used as a scoop. Corrected On Site. discarded.
- Critical - Observed soiled reach-in cooler gaskets. cookline.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. flour, sugar. Corrected On Site. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above., chicken, rice, rolls at the prep area. Corrected On Site. moved inside a cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice, pork in the walk in cooler. Corrected On Site. Repeat Violation.
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1/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WHIRLPOOL reach in cooler. operator turned the unit colder.
- Critical - Observed food being cooled by nonapproved method. tightly closed containers. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw eggs with cut onions on the same container. Corrected On Site. onios were discarded.
- Observed nonfood-grade containers used for food storage. grocery store type bags with meat in the reach in freezers and walk in cooler. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, spring rolls in the WHIRLPOOL reach in cooler. operator turned the unit colder.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork on top ofbthe cookline fliptop reach in cooler. Corrected On Site. moved inside the unit.
- Critical - Observed raw animal food stored over cooked food. raw eggs over cooked shrimps in the walk in cooler. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. raw seafood over cooked pork, reach in cooler. Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. flour, dry storage.
- Critical - Observed unlabeled spray bottle.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork, chicken, pasta in the walk in cooler. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
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9/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/26/2011 | Routine - Food | Call Back - Complied |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. crevices between equipment.
- Observed a nonfood-grade basting brush used in food.
- Observed beverage/ice dispensing equipment that allows contamination of the lip-contact surface. no-handled cup inside rice container. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. prep tables lower shelves
- Observed build-up of grease on nonfood-contact surface. cookline equipment
- Observed build-up of grease on nonfood-contact surface. hood and filters. Repeat Violation.
- Observed ceiling in disrepair. some water damaged tiles. Repeat Violation.
- Critical - Observed cloth used as a food-contact surface. covering rice on the walk-in cooler. Corrected On Site.
- Critical - Observed dead roaches on premises. 3 dead roaches on the drystorage area, 6 dead roaches on the cookline-dishwashing area, two dead roaches on the restroom.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor. walk in cooler.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of reach-in cooler/freezer soiled with accumulation of food residue.
- Observed nonfood-grade containers used for food storage. shopping bags with meat on a reach in freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic at the cookline. Corrected On Site. moved to a cooler. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. raw meat over sauces on the walk-in cooler. Repeat Violation.
- Critical - Observed roach activity as evidenced by live roaches found. 1 live roach on the restroom.
- Critical - Observed uncovered food in holding unit/dry storage area. sauces on the walk-in cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken, rolls at the cookline. Corrected On Site. moved to a cooler. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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4/25/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic at the cookline. Corrected On Site. moved to a cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken, rice at the cookline. Corrected On Site. moved to a the cooler
- Critical. Observed raw animal food stored over cooked food. raw seafood over cooked pork in a reach in cooler. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. raw eggs over cooked rice in the walk in cooler.
- Critical. Raw animal food not properly separated from ready-to-eat food. raw eggs and cut cabagge in the same container.
- Critical. Observed employee experiencing persistent sneezing, coughing, runny nose, working with food, equipment and/or utensils. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. touching raw eggs then take out boxes without washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Observed dispensing equipment that allows contamination. no-handled cup inside food container.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. cardboard box reused for storage of fried chicken wings.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease on nonfood-contact surface. hood & filters
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Observed ceiling in disrepair. some damaged tiles.
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12/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location-on wood shelf Next to rice-back room-scoop.
- Critical. Violation: 22-28-1 Observed interior of reach-in-freezer-soiled with accumulation of food residue.-True freezer
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9/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-ribs, egg rolls, chicken pieces cooked,cre cheese, sauce buckets.
- Critical. Working containers of food removed from original container not identified by common name-flour-and sauces in walkin. Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation-raw fish over cooked vegetable pockets ih white freezer. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food--eggs chicken over vegetable -walkin.
- Critical. Observed raw animal food stored over ready-to-eat food.-raw foods next to rte at ban/marie at cookline.
- Critical. Observed food stored on floor-rice bags.
- Critical. Observed uncovered food in holding unit/dry storage area-True freezer.
- Critical. Observed uncovered food in holding unit/dry storage area-true freezer and white freezer.
- Critical. Observed uncovered food in holding unit/dry storage area-walkin-egg rolls, fried chicken bits, intestines.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location-on wood shelf Next to rice-back room.
- Observed employee with no hair restraint-Juan.
- Critical. Observed interior of reach-in-freezer-soiled with accumulation of food residue.-True freezer
- Observed residue build-up on nonfood-contact surface--rust on air Vent cover-walkin.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.--back door needs to be sealed.
- No Heimlich maneuver sign posted-google online.
- 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.--Si-cook
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7/19/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Prepared PHF in WIC.
- Critical. Working containers of food removed from original container not identified by common name. flour.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic at the cookline. moved to a cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice at the cookline.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over washed vegetables in a RIC. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. handling washed vegetables with bare hands. Corrected On Site. Gloves
- In-use utensil not stored on a clean portion of food preparation or cooking equipment, in crevices between equipment.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed dispensing equipment that allows contamination. cups inside food flour container
- Observed single-use containers (boxes and/or cans) reused for the storage of food. plastic bottle reused as scoop.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. reused cans.
- Observed a nonfood-grade basting brush used in food.
- Critical. Equipment food-contact surfaces and utensils not sanitized. at the 3C sink.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Observed reuse of single-service articles. ziplock bags.
- Critical. Vacuum breaker mising at hose bibb. steamtable, mopsink
- Critical. Observed live flies in kitchen.
- Observed hole in wall. drystorage
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
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4/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PHF in WIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in WIC. Corrected On Site. Operator turn the unit colder.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, rice at the cookline. Corrected On Site. moved to a cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in cookline RIC. Corrected On Site. operator turn the unit colder.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WIC. Corrected On Site. Operator turn the unit colder.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline RIC. Corrected On Site. Operator turn the unit colder.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed food stored on floor. WIC. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed employee with no hair restraint. Corrected On Site.
- Observed nonfood-contact equipment in poor repair. rusty metal drawer used as auxiliary table.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Observed utensils stored in crevices between equipment.
- Critical. Vacuum breaker mising at hose bibb. mopsink, 3C sink.
- Critical. Observed spray hose at dish sink lower than flood rim of sink. Corrected On Site.
- Critical. Observed dead roaches on premises. one dead roach at the restroom. Corrected On Site.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- 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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11/16/2009 | Routine - Food | Inspection Completed - No Further Action |
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