- Basic - Case/container/bag of shortening stored on floor in dry storage area. **Corrected On-Site**
- Basic - Ceiling tile out of place in dry storage room.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawing in standing water. FISH.
- Basic - Stored food not covered in walk-in freezer, and walk in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
- Intermediate - Employee spray hands of with dish sprayer, wiped hands on pants and entered walk in cooler to start working with food. HE WAS STOPPED.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Sprayer under dishmachine containing toxic substance not labeled.
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/4/2013 | Complaint Full | Admin. Complaint Callback Complied |
- Carbon dioxide/helium tanks not adequately secured. Storage area.
- Ceiling tile missing. Storage area.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. Cuttin board.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food being cooled by nonapproved method. Homemade sauce at 112 degrees F cooling on kitchen floor.
- Critical - Observed food stored on floor. Box of pork on walk-in freezee floor. Noodles on walk-in cooler floor. Homemade sauce on kitchen floor. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Stipulation callback conducted. Today's visit temperatures: Shrimp and krab meat mixture at 67 degrees F in reach-in cooler. Chicken at 47 degrees F in sliding reach-in cooler. Egg rolls at 61 degrees F in walk-in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over cream cheese mixture in walk-in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. Cream cheese mixture.
- Critical - Observed uncovered food in holding unit/dry storage area. Homemade sauce in kitchen area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice on counter at 98 degrees F.
- Rinse solution not clean.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/17/2012 | Complaint Full | Administrative complaint recommended |
- Critical - Observed potentially hazardous food not being held at 41 degrees F or below. today's callback temperatures: shrimp and krab meat mixture at 67 degrees F in cookline reach-in cooler. Chicken at 47 degrees F in sliding reach-in cooler. Egg rolls at 61 degrees F in walk-in cooler. Administrative complaint recommended.
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10/17/2012 | Complaint Full | Admin. Complaint Callback Not Complied |
- Critical - Observed employee food stored next to customer food.
- Critical - Observed food stored on floor. Chicken, shrimp and beef in walk-in freezer.
- Critical - Observed potentially hazardous foods not being cold held at 41?F or below. Egg rolls - 54?F, sweet and sour chicken - 47?F and raw chicken - 49?F. All foods in reach-in cooler.
- Critical - Observed reach-in cooler at cookline at 48?F. Ambient air temperature at 50?F.
- Critical - Observed ready to eat foods, potentially hazardous foods prepared on site not date marked. Cooked pork, shrimp and chicken in walk-in cooler.
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6/26/2012 | Complaint Full | Call Back - Admin. complaint recommended |
- Observed CO2 tanks not secured in dry storage area.
- Critical - Observed bleach and detergent stored next to clean utensils by hand sink.
- Observed clean cups stored on cloth towels in waitress area.
- Observed clean plates and utensils not stored inverted at buffet station.
- Critical - Observed employee food stored next to customer food.
- Observed employee jackets stored in dry storage area.
- Critical - Observed employee medicine stored by food at cook line.
- Critical - Observed employee working over 60 days without training.
- Critical - Observed five dead roaches and one live roach in kitchen. Three dead by handsink, one under prep table, one under triple sink and one under rice cooker.
- Critical - Observed flour container not labeled in dry storage area.
- Critical - Observed food stored on floor. Chicken, shrimp and beef in walk-in freezer. Shrimp and chicken in walk-in cooler. Soy sauce and duck sauce in kitchen area. Also oil stored on floor.
- Observed knife stored in crevices between equipment.
- Critical - Observed live flies in kitchen area.
- Critical - Observed no probe thermometer reading 0 to 220 degrees F
- Observed non-food grade mixer.
- Critical - Observed open employee drink on prep table.
- Critical - Observed outer openings of establishment not properly sealed. One inch gap at bottom of back screen door. No self closure on screen door.
- Critical - Observed package of flour and tempura mix not covered in dry storage area. COS
- Critical - Observed pesticide not approved for food service use being applied by unlicensed person.
- Critical - Observed potentially hazardous foods not being cold held at 41 degrees F or below. Raw chicken, krab salad and sweet and sour chicken at 48 degrees F. Ribs at 46 degrees F at reach-in cooler at cookline.
- Critical - Observed potentially hazardous foods not being cold held at 41 degrees F or below. Sushi at 61 degrees F, krab salad at 47 degrees F at buffet station. Eggs 48 degrees F at buffet station.
- Critical - Observed potentially hazardous foods not held at 135 degrees F or above. Fried sushi at 110 degrees F on buffet.
- Critical - Observed raw chicken over veggies in reach in cooler on cook line. Fish over veggies in walk-in cooler.
- Critical - Observed reach-in cooler at cookline at 48 degrees F.
- Critical - Observed ready-to-eat foods, potentially hazardous foods prepared on site - not date marked. Cooked pork, shrimp and chicken in walk-in cooler.
- Critical - Observed self service ice cream, dessert table, green onions and crispy wontons not under sneezeguared at buffet station.
- Critical - Observed shrimp thawed in standing water.
- Observed single use item being reused. Foil pieces.
- Critical - Observed soiled make table with old food debris.
- Observed utensils stored in standing water at the back prep table. Also observed ice cream scoop stored in standing water at buffet area.
- Observed wet wiping cloth not stored in sanitizing solution. Sanitizing solution at 0 ppm.
- Critical - Stop sale issued for bad temps.
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6/12/2012 | Complaint Full | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit. Ice cream freezer .
- 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 food service employees training must be completed within 60 days of hire .
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor of storage room .
- Critical - Observed food/cooking oil stored on floor. Kitchen area .
- Critical - Observed food/soy sauce stored on floor of walk in cooler . Corrected On Site.
- Observed ice scoop handle is broken .
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken /shrimp at 45-46 F inside reach in cooler . Corrected On Site.
- Critical - Observed scoop handle buried in flour . Corrected On Site.
- Critical - Observed uncovered food/flour in holding unit/dry storage area. Corrected On Site.
- Critical - Observed unlabeled spray bottles in dishwashig area . Corrected On Site.
- Observed utensils stored in crevices between equipment.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. One inch gap at the bottom of back screen door .
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12/29/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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