- Basic - Case/container/bag of food stored on floor in kitchen. Case of oil in kitchen. **Repeat Violation**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Stored on shell egg crates throughout kitchen.
- Basic - Cloth used as a food-contact surface. Wet cloth covering bowl of cut lettuce.
- Basic - Employee used food thermometer to measure cold holding unit temperatures by placing ambient thermometer directly in food, Krab meat. Corrected operator moved. **Corrected On-Site**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Numerous cardboard shell egg containers used to store equipment and oil, boxes of food.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In reach in cooler, beef. **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. On bottom of reach in freezer.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Two rice steamers at 115° and 120°. Corrective action, operator reheated in microwave to 190°.
- High Priority - Raw animal food stored over ready-to-eat food. In reach in cooler raw egg roll mix over mixed greens. Corrected manager moved to bottom shelf. Also in reach in freezer raw chicken over raw beef. **Repeat Violation**
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10/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Numerous obtain ears throughout establishment. **Repeat Violation**
- Basic - Bowl or other container with no handle used to dispense food. Cup in rice container. **Corrected On-Site**
- Basic - Build-up of soil/debris on the floor under shelving. And in between units.
- Basic - Case/container/bag of food stored on floor in kitchen. Case of oil on floor. **Repeat Violation**
- Basic - Dead roaches on premises. Approximately 10 to 15 dead roaches on behind first reach in cooler in kitchen. Cleaned on site.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water 75°. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Throughout establishment. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. In reach in cooler raw beef over vegetables. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Several cooking utensils in sink in kitchen.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. First reach in cooler in kitchen. **Repeat Violation**
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6/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/7/2014 | Routine - Food | Call Back - Complied |
- Basic - Cloth used as a food-contact surface. On salad. **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Numerous in chest freezer and in reach in cooler in kitchen. **Warning**
- Basic - Food stored on floor. Numerous containers of sauces, vegetables, salt bucket. **Repeat Violation** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. Cutting raw chicken. **Warning**
- Basic - No hot running water at mop sink. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Numerous in chest freezer and reach in freezer in kitchen. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Numerous large packages of beef, ribs and shrimp in triple sink, also cooked beef tendon on stove. **Repeat Violation** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Numerous in chest freezer and reach in freezer. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts and sprout salad (with chopped lettuce) 60-63°, thin pork egg rolls 65-70°, sitting on prep table in kitchen. Discussed Time as Public Health Control as an option for these items. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pork egg rolls 80°, cut cooked pork 78°, thin sliced cooked pork 76°, sitting on back prep table near stove. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Containers of raw pork and raw beef above containers of sauces, salad and mixed garlic. Reach in cooler in kitchen. **Repeat Violation** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Kitchen. **Repeat Violation** **Warning**
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1/30/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water by cups, next to stove. **Corrected On-Site**
- Basic - Food stored on floor. Jug of oil. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pork.
- Basic - Soiled reach-in cooler gaskets. Throughout.
- Basic - Wall soiled with accumulated grease. Back, by small fryer.
- Basic - Working containers of food removed from original container not identified by common name. Multiple in freezers and coolers.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Orange Home Depot bucket with rice.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts in water on prep table 85°F. Corrective action taken, Drained and moved to cooler
- High Priority - Raw animal food stored over cooked food. Multiple in reach in freezer also container of raw beef over cooked sauces. Double door cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw beef over cooked soups and washed vegetables. Reach in cooler. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions, nor has the knowledge of the big 5 food borne illnesses. Handouts provided.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Black build up on walls and racks, inside of double door reach in cooler. Kitchen.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Peanut soup cooked three days ago. **Repeat Violation**
- Marked exit/path to marked exit blocked. For reporting purposes only. Mop bucket, chairs and fan. **Corrected On-Site**
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9/26/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. In 3 compartment sink, corrective action moved to cooler still frozen. **Repeat Violation**
- Basic - Uncovered food stored near sink exposed to splash. Colander of vegetables, pot of soup in front of sink in kitchen. **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken and pork cooked and sitting next to stove at 73-74?F, corrective action moved to cooler had been out less than 2 hours.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup cooked with beef in it 64-67?F in chest freezer in server station room. According to Operator, cooked last night at 8:00 pm, placed in 3 five gallon buckets and left sitting on the floor overnight. At 9:30 am today, they were placed in the chest freezer. At 1:30pm during inspection temperatures taken were 64-67?F in all 3 buckets.
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers. Scallops and shrimp over green peppers and pasta noodles cooked, corrective action reversed storage.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Several raw items over cooked and ready to eat items in 2 door glass reach in cooler. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Several items in 2 door glass reach in cooler, chicken and beef over seafood, chicken over beef. **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Handwash sink used for purposes other than handwashing. Storing plastic container, in kitchen. **Corrected On-Site** **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Beef stock at 123?F, soup with cooked vegetables at 73-74?F, corrective action both moved to cooler. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked items in reach in cooler. **Repeat Violation**
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs on oven handle, corrective action remmoved tongs.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before gloves when prepping food.
- Critical - Observed food being cooled by nonapproved method. Several items cooling on counter next to cook line-beef 83F, pork 80F, pork 77F, chicken 95F, eggrolls 78F, corrective action, items placed in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. Blocked by strainer full of vegetables, corrective action moved strainer. Repeat Violation.
- Observed ice scoop with handle in contact with ice. Corrective action removed ice scoop.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Container with rice scoops at 82F, corrective action removed water.
- Critical - Observed potentially hazardous food thawed at room temperature. Raw pork and cooked meat, corrective action raw pork put under running water, cooked meat placed in cooler-both items still frozen.
- Critical - Observed raw animal food stored over ready-to-eat food. Multiple items in glass 2 door upright cooler. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Multiple items in glass 2 door upright cooler-raw chicken over raw beef, raw beef over raw shrimp.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Multiple cooked items in glass 2 door upright cooler.
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. Jugs of cooking oil. By hand sink.
- Critical - Observed handwash sink used for purposes other than handwashing. Blocked by strainer full of lettuce. Corrected On Site. Removed.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef, shrimp, and chicken over cut vegetables in 2-door reach in cooler at cookline. Corrected On Site. Reversed storage practice. Repeat Violation.
- Critical - Observed unlabeled spray bottle. Clear liquid cleaner, on service cart in hallway. Corrected On Site. Labeled.
- Observed utensils stored in crevices between equipment. Knife in between make table reach in cooler and prep table in kitchen. Corrected On Site. Removed.
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5/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Wet wiping cloth under cutting board at cookline. Corrected On Site. Removed.
- Critical - Handwash sink not accessible for employee use at all times. Bowl of lettuce on handsink in kitchen, jugs of cooking in front of same sink. Corrected On Site. Moved items.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle. Corrected On Site. Moved.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed cloth used as a food-contact surface. On cut lettuce at cookline. Corrected On Site. Removed towel, discarded lettuce.
- Critical - Observed food stored on floor. Jugs of cooking oil, bag of onions. Corrected On Site. Moved.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops. Corrected On Site. Emptied water, cleaned scoops.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bean sprouts in bowl of water in storage area 84 degrees F. Corrected On Site. Put in reach in cooler, had been out only 1 hour per operator.
- Critical - Observed potentially hazardous food thawed at room temperature. Raw shrimp in triple sink. Corrected On Site. Started running water.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs stored in drawer over cut cabbage stored in lower drawer in reach in cooler at cookline. Corrected On Site. Reversed storage practice.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Rewrapped raw beef over rewrapped raw shrimp in reach in freezer at cookline. Corrected On Site. Reversed storage practice.
- Critical - Observed toxic item stored by food. Chemical spray bottles of bleach cleaner next to bowl of lettuce. Corrected On Site. Moved lettuce.
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9/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/10/2011 | Food-Licensing Inspection | Call Back - Complied |
- Critical - Hand sink missing in food preparation room or area. / work table and freezer room.
- 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 / 60 days for employee food safety training.
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5/4/2011 | Food-Licensing Inspection | Warning Issued |
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