- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. Cook plated chicken @ 145/15. The following corrective action was taken discarded. Recommend the following form be reviewed by the staff Hot Tips on Temps DBPR Form HR 5030-060 which is available on line @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning** 8/28: Not observed and/or Not verified and/or Not Set Up. However the cooks were aware of the cooking temperatures additionally the thermometers were calibrated
- Intermediate - Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and the ice has all melted. 1. Lettuce 63 ice had melted this item was in the expo area of the cook line. The following corrective action was taken ice added to the product. Ice added to pan **Warning** 8/28: Not observed and/or Not verified and/or Not Set Up
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08/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Food stored on floor. Flour and cornstarch both were noted in the dry storage area floor **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. 1. Noodles 50. 51. Bamboo 50. See stop sale **Warning**
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. Cook plated chicken @ 145/15. The following corrective action was taken discarded. Recommend the following form be reviewed by the staff Hot Tips on Temps DBPR Form HR 5030-060 which is available on line @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook **Repeat Violation** **Warning**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook was handling raw chicken failed to remove the soiled gloves prior to handling RTE tofu **Repeat Violation** **Warning**
- High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. The food prep employee was handling raw chicken then picked u the tofu container sitting on the reach in cooler on the cook line **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. 1. Salmon would be undercooked if requested. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1: tofu 51 sitting on ledge of reach in cooler see stop sale. 2: lettuce 62. 52. 50. These items were sitting in the cook line and moved to the reach in cooler **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 1 live in the bottom section of the middle reach in cooler by the prep island in the kitchen **Repeat Violation** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improperly cooked chicken mixed with other items that if continued to cook would not be palatable. Plate was discarded. **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. 1. The cook had no idea what the minimum cook temperature of chicken when informed that it was cooked to 145 and asked if it was cooked the employee stated yes it is cooked. Recommend retraining of employees in their duties. 2. The employee handled raw chicken then RTE tofu on the cookline. **Warning**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. 1. The hand sink adjacent the prep sink as you enter the cook line was removed. This sink shall be reinstalled to avoid abiding by the plan review requirements in section 51. **Warning**
- Intermediate - Identity of food or food product misrepresented. 1. Line item 4 fried crab cheese this item is made with imitation crab meat. 2. Line item 12 south east asia golden fritters this item includes fried crab cheese which is made with imitation crab meat. 3. Special of the month and the menu board : whole red snapper the receipt states scarlet snapper, the box states snapper. 4. Fish specials: whole red snapper substituted with scarlet snapper. **Admin Complaint**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. 1. See violation 31 if complied then this violation is null. 2. A hand sink was removed in the prep area 3. Plan review packet, drawings, water bill, the menu and a fee of 150.00 are needed to process the plans. **Warning**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. The manager on duty had no idea of any cooking temperatures. Was unaware of the minimum cook temperature of chicken **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and the ice has all melted. 1. Lettuce 63 ice had melted this item was in the expo area of the cook line. The following corrective action was taken ice added to the product. Ice added to pan **Warning**
|
08/27/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
5/2/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Build-up of grease on nonfood-contact surface. To the underside of the tables used to store the hot hold equipment on the cook line and exterior surface of the cook line equipment, the reach in coolers etc **Warning**
- Basic - Dead roaches on premises. 1 dead in the reach in freezer. 8 plus in the gasket to the reach in freezer, 30 plus behind three reach in coolers, 8 plus in compressor area of reach in cooler on the cook line **Warning**
- Basic - Employee eating in a food preparation or other restricted area. The cooks where all eating on the kitchen prep table **Corrected On-Site** **Warning**
- Basic - Food stored on floor. Onions, rice, in dry storage **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Lettuce 51. 57. 58. Seaweed 61 all in the home style reach in cooler (expo side) **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cooks **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noodle 48. 48. In the igloo which sits on the cook line **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 52. Shrimp 48. Scallop 57. Pork 57. Poultry 57 all in the larger prep reach in cooler on the cook line. The previously mention equipment cold/hot holding unit, was incapable of maintaining foods at the required temperature. Do not use the equipment for the safe storage of (TCS) temperature controlled foods for safety until certain the equipment has been repaired and functioning correctly. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 7 in the gasket to the reach in freezer, 10 behind the hand sink on the cook line and 4 running on the floor by the three reach in coolers **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Prep table, expo table **Corrected On-Site** **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Because the faucet is missing to the cook line hand sink **Warning**
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5/1/2014 | Routine - Food | Emergency order recommended |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Buildup of food debris/soil residue on equipment door handles. **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cab 52. Lettuce 52 both in the home style reach in cooler by the wait staff area
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reconstituted noodles 50 the reach in cooler was overstuffed
- Intermediate - Cold water not provided/shut off at employee handwash sink. To the hand sink on the cook line
- Intermediate - Handwash sink not accessible for employee use at all times. The hand sink on the cook line was completely blocked in by a chair and a wire rack **Corrected On-Site**
|
12/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Cook line
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Fr left unit on the cook line
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water shrimp in the prep sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - License is expired and is more than 60 after expiration date. Renewal fee of 0.00 is due **Admin Complaint**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cooks
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cooks
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting cucumbers a single item with bare hands
- High Priority - Operator unable to provide documentation for source of fish. See stop sale. Red snapper, grouper and all fish on location are without required documents.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flour mix 89 left on the wire rack in the kitchen
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cooks
- High Priority - Stop Sale issued due to food originating from an unapproved source. All fish
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Flour
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink. On the cook line
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Cook line blocked by wire rack **Corrected On-Site**
- Intermediate - Soil residue in food storage containers. Flour containers
|
6/10/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Hood soiled with accumulated grease.
- Basic - Paper towel used as liner for food container. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. All the Dish machine racks/baskets are soiled
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple **Corrected On-Site**
- High Priority - Cooked steak not reaching 155 degrees Fahrenheit. Beef 142 plated, continued cook temp 179 **Corrected On-Site**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm no sanitizer was available for the Dish machine
- High Priority - Medicine stored in refrigerator/cooler with food. **Corrected On-Site**
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Server area
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee used handwash sink as a dump sink. Kitchen **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Unit in the expo area (middle)
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Soup base 179 covered in the prep area, spring rolls 52 covered in a reach in cooler in/at expo area **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All the Spanish employees
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3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/11/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
- Critical - No person in charge of establishment.
- Critical - No thermometer provided to measure temperature of food product. 0-220 f degrees or intended range
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drink cup over the expo table on the cookline side
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime/residue on soda dispensing nozzles, heads and body to the unit in the wait staff area
- Critical - Observed cloth used as a food-contact surface. brown paper in metal pan on the expo area
- Critical - Observed cloth used as a food-contact surface. brown towels in container with bean sprouts
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee handling both raw chicken and containers with ready to eat foods without washing hands
- Observed employee with no hair restraint. all food prep employees on the cookline
- Critical - Observed food stored on floor. poultry, beef on the cookline
- Critical - Observed food stored on floor. rice bads in the wait staff area
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. expo table
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. reach in coolers on the cookline
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. rice cookers Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bean sprouts 55 f degrees in a reach in cooler closest the three compartment sink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. noodles 67, 70 f degrees in buckets on the cookline. previously sited as 03D-02-1 3/28/12. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. poultry 46, 47 f degrees in a reach in cooler on the expo area
- Critical - Observed potentially hazardous food thawed in standing water. fish items multiple in the prep sink
- Critical - Observed raw animal food stored over ready-to-eat food. eggs in carton over pots and vegetables in the reach in cooler at the expo area
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. poultry raw noncommercially wrapped over beef in the reach in freezer
- Critical - Observed toxic container reused for food storage. a bottle with degreaser label was being used for oil. see stop sale
- Critical - Observed unlabeled spray bottle. redish colored liquid (degreaser) by the cookline Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. spring rolls in a reach in cooler in the expo area
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. employee scatching head and failed to remove gloves
- Critical - Stop Sale issued due to adulteration of food product. oil placed in degreaser bottle Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. oil bottles x2 on the cookline
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11/5/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 53B-08-1 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. Photo copies in use.
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4/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment. This violation must be corrected by : 3.29.12.
- Critical - Violation: 53B-08-1 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. Photo copies in use.
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3/29/2012 | Routine - Food | Call Back - Extension given, pending |
- 03a.07.1 Noodles 51 f degrees in the storage reach in cooler prep area
- 22.27.1 Food contact surfaces clean
- 23.03.1 Non Food contact surfaces
- 37.04.1 black debris at the three compartment sink
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3/28/2012 | Routine - Food | Admin. Complaint Callback Not Complied |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. 8 employees present
- 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. Photo copies in use.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. This violation must be corrected by : 3.29.12.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed dead roaches on premises. behind a storage reach in cooler closest the ice jachine, the three compartment sink etc.
- Critical - Observed dead roaches on premises. behind the four coolers on the expo area
- Critical - Observed dead roaches on premises. on electrical junction box located directly above the rice warmers in the expo area
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. handle to the far left reach in cooler was encrusted with old food Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. three rice holders in kitchen soiled Repeat Violation.
- Observed grease accumulated under cooking equipment.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken raw noncommercially wrapped over beef in a storage reach in cooler on the cookline
- Observed residue build-up on nonfood-contact surface. underside of tables, shelves, etc soiled with splattered foods, grease etc Repeat Violation.
- Critical - Observed roach activity as evidenced by live roaches found 1 ran from under an ice cooler.
- Critical - Observed roach activity as evidenced by live roaches found 1 ran under the storage reach in cooler on the cookline
- Critical - Observed roach activity as evidenced by live roaches found 2 behind the hand sink on the cookline
- Critical - Observed roach activity as evidenced by live roaches found 3 behind the prep sink
- Critical - Observed roach activity as evidenced by live roaches found 9 on two wheels to a prep reach in cooler on the cookline
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
- Critical - Pesticide use not in accordance with manufacturer's directions. For home use roach spray stored behind a storage reach in cooler on the cookline
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. The noodles 51, 50 f degrees in the storage reach in cooler. These are the noodles the employees place on the cookline without ice. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Noodles placed in the storage reach in cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). see 3d. noodles from previous day
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3/28/2012 | Routine - Food | Emergency order recommended |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Noodles 51 and 53 f degrees in buckets on the cookline (some ice in buckets). corrective action taken added ice. 1.18.12 noodles 62, 62 and bean sprouts 62 f degrees all in buckets in the prep area
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. wooden bowls worn, old etc. discarded Corrected On Site.
- Critical - Violation: 22-19-1 Observed interior of microwave soiled. x2 cookline
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards on the two reach in coolers on the cookline
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. extremely soiled wooden bowls in use on the cookline, discarded
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. wash, rinse and sanitize all surfaces which come in contact with food
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. door handles to the reach in coolers are severely soiled and thick crust.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. clean rinse all lower tables, doors, Etc most surfaces are soiled.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Violation: 53B-08-1 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. All available training was expired since 2/2011
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1/18/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Certified Food Manager unable to answer basic Food Code questions. unaware of big five Provided HR form 5030 160
- Food-contact surface not smooth and easily cleanable. wooden bowls worn, old etc. discarded Corrected On Site.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- 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. All available training was expired since 2/2011
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. employee washed hands at the three compartment sink Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooks wearing am bands in the kitchen Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards on the two reach in coolers on the cookline
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. extremely soiled wooden bowls in use on the cookline, discarded
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. wash, rinse and sanitize all surfaces which come in contact with food
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. making dumplings in the prep area
- Critical - Observed interior of microwave soiled. wait staff area
- Critical - Observed interior of microwave soiled. x2 cookline
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. door handles to the reach in coolers are severely soiled and thick crust.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Noodles 51 and 53 f degrees in buckets on the cookline (some ice in buckets). corrective action taken added ice
- Critical - Observed potentially hazardous food thawed at room temperature. shrimp in the prep sink Corrected On Site.
- Observed residue build-up on nonfood-contact surface. clean rinse all lower tables, doors, Etc most surfaces are soiled.
- Critical - Observed soil residue in storage containers. rice poweder container.
- Observed wall soiled with accumulated black debris in dishwashing area.
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11/18/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Light not functioning. Over stove.
- Critical - No conspicuously located thermometer in holding unit. Server station reach in cooler.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook at cook line wearing bracelet.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Half and half cold holding at 44 degrees farenheit in wait station reach in cooler.
- Critical - Observed unlabeled spray bottle. Spray bottle containing purple liquid.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Scewers removed from original package not date marked.
- Critical - Vacuum breaker mising at hose bibb. Next to cook line.
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3/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/11/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheeses 44-beef 44 & 47degrees , chicken; 45 degrees; , shrimp ric @ line ric Corrected On Site. @ cb shrimp 48-squid-48-scallops -48-tofu-47 chicken; -47
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. springs rolls @ ric @ 46degrees; Corrected On Site. @ cb 62 degrees; discarded;
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. ric @ line
- Critical. Violation: 08A-04-1 Observed unwashed fruits/vegetables stored with other ready-to-eat food. unwashed veggie over prepped veggie @ ric @ cb unwashed tomates over prep veggie ric & unwashed veggie over rte desserts ric
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner. dry bulk plastc bins not food grade
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb.
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. garbage; @ cb used for dumping pitcher
- Critical. Violation: 35A-08-1 Observed live flies in kitchen.
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7/21/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lg vats of rice & soups cook no date marks
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. springs rolls @ ric @ 46degrees; Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheeses 44-beef 44 & 47degrees , chicken; 45 degrees; , shrimp ric @ line ric Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. ric @ line
- Critical. Observed potentially hazardous food thawed in an improper manner.0 in coole on ice acing over 41degrees . fish @ 50degrees -mussels; @ 51 degrees; Corrected On Site.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. unwashed veggie over prepped veggie @ ric
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. open pkgs of raw over rte in freezer ri.
- Critical. Observed raw animal food stored over cooked food. ric @ side back raw Chicken; over soups , veggie rte
- Critical. Observed raw animal food stored over cooked food. raw chicken; over soups & veggie ric
- Critical. Observed food stored on floor. stoage rm
- Critical. Observed uncovered food in holding unit/dry storage area. open noodles stoage rm
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. @ prep sink
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cooks @ back put on gloves not wash hands
- Critical. Observed employee improperly washing hands. no hot water
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Equipment or utensils not designed or constructed in a durable manner. dry bulk plastc bins not food grade
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting; brds
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface. all equipment
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Observed handwash sink used for purposes other than handwashing. garbage;
- Critical. Observed live flies in kitchen.
- Observed wall soiled with accumulated food debris. all
- Observed attached equipment soiled with accumulated grease. filters
- Critical. Observed container of medicine improperly stored. in ric
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
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7/16/2010 | 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. ppared sauces not date marked
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. spting rolls not labeled or date marked;
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. unwashed produce; over prep veggie in back ric
- Critical. Observed raw animal food stored over cooked food. raw chicken; over noodles & veggie in back ric Corrected On Site.
- Critical. Observed food stored on floor. sugar under prep table
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Equipment or utensils not designed or constructed in a durable manner. non food; grade plastc holding dry foods
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler shelves. freezers
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. all
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all shelving
- Critical. Observed handwash sink used for purposes other than handwashing. @ all hws
- Observed food debris accumulated on kitchen floor. all
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2/16/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken; & mussels; discarded Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. lg ric @ wok not @ proper setting on knob inside to cold hold @ 41 degrees; & below
- Critical. No conspicuously located thermometer in holding unit. in ric & one there broken
- Critical. Observed potentially hazardous food thawed in standing water. @ prep sink seafood
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food.
- Critical. Observed raw animal food stored over cooked food. in back two dorr glass unit chicken; over rte, veggie
- Critical. Observed food contaminated by d equipment in rice maker
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee eating in a food preparation or other restricted area.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed insect control device installed over food preparation area.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- Observed residue build-up on nonfood-contact surface. on shelves through out
- Critical. Observed live flies in kitchen.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Portable fire extinguisher blocked/not easily accessible. For reporting purposes only.
- Critical. Certified Food Manager unable to answer basic Food Code questions. min cold hold temp
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8/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/20/2008 | Routine - Food | Administrative complaint recommended |
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