- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tiles over prep area, will replace as they become damaged.
- Basic - Employee with no hair restraint while engaging in food preparation. Black shirt young lady in kitchen.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice bowls and spoon. Eliminated water, corrective action taken.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Frozen Chicken kabobs and raw scallops on counter.
- Basic - Soil residue build-up on nonfood-contact surface. Sliding glass door cooler in kitchen.
- 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. Sanitize in 3 compartment sink until dish machine repaired.
- High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Young girl in kitchen.
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over sauce in G E refrigerator. **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken over raw beef in GE freezer in storage room.
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. 106° soup in hot hold. Reheated to 171°, corrective action taken.
- Intermediate - Probe thermometer not used to ensure proper food temperatures.
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10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Handle broke off scooper for ice.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stemware, plates, front shelf in dining room.
- Basic - Food stored in holding freezer not covered, spring rolls, **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Red peppers in GE freezer.
- Basic - Single-service articles not stored inverted or protected from contamination. Styrofoam takeout containers, front counter.
- Basic - Soil residue build-up on nonfood-contact surface. Hand sink at cookline.
- Basic - Soiled dry wiping cloth in use, next to microwave.
- Basic - Storage area not maintained clean and organized, back room shelves.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Container of medicine improperly stored, on shelf with coffee cups.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. GE freezer
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. In both bathrooms
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. In prep area
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to rice cooker in kitchen
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In reach in freezer using to store chicken and beef
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimps in prep area
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/28/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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4/29/2013 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed potentially hazardous food thawed in an improper manner.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed unnecessary items on the premise.
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6/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - ALL COMPLIED: OBSERVED A PEST CONTROL INVOICE FROM SHIP SHAPE PEST CONTROL and INTELLIGENT TERMITE CONTROL WHERE SERVICE WAS RENDERED TO ESTABLISHMENT ON 2/21/12.
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2/21/2012 | Routine - Food | Emergency Order Callback Complied |
- Clean wiping cloth not properly stored.
- Equipment and utensils not properly air-dried. Repeat Violation.
- Critical - Food-contact surfaces not cleaned after being contaminationed.PREP TABLES IN REAR OF THE KITCHEN PREP AREA Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. Repeat Violation.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. KITCHEN PREP AREA AND KITCHEN DISHMACHINE AREA
- Critical - No conspicuously located thermometer in holding unit. REAR REACHIN COOLER 1 AND 2 ON THE PREP COOKLINE
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. CUP OF SODA ON THE PREP TABLES
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. COOK TOUCHED COOKED BEEF, THEN HANDLED RAW FISH WITHOUT WASHING HANDS AND NO USE OF GLOVES. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. WOK EXTERIOR, RICE COOKER EXTERIOR, COUNTER TOPS, REACHIN COOLER AND REACHIN FREEZER Repeat Violation.
- Critical - Observed buildup of slime in the interior of red ice chest. Repeat Violation.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed dumpster rusted out on bottom.
- 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 switch from working with raw food to ready-to-eat food without washing hands.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Observed food debris accumulated on kitchen floor. Repeat Violation.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. WOK, GRILL, RICE COOKER,PREP TABLES, Repeat Violation.
- Observed garbage on the ground and/or pad around dumpster.
- Observed gaskets with slimy/mold-like build-up. REACHIN COOLER BY THE 3 COMPARTMENT SINK
- Observed grease accumulated on kitchen floor. Repeat Violation.
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Repeat Violation.
- Observed hole in wall. HOLE IS IN THE LOWER WALL BY PREP COUNTER RIGHT SIDE. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. OLD MEAT TRAYS, OLD GALLON CANS
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. RAW CHICKEN NEXT TO COOKED BEEF
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Repeat Violation.
- Observed mop/service sink in disrepair.
- Observed open dumpster lid. Repeat Violation.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Repeat Violation.
- Critical - Observed roach activity as evidenced by 4 live roaches found HOTWATER TANK
- Critical - Observed roach activity as evidenced by 7live roaches found ON THE WALL UNDER WALL MAIL BOX. MAIL BOX IS BY THE RICE COOKER
- Critical - Observed roach activity as evidenced by 1 live roach and 5 dead found in the mens restroom.
- Critical - Observed roach activity as evidenced by 10 LIVE ROACHES UNDER WOK STOVE
- Critical - Observed roach activity as evidenced by 3 live roaches found NEXT TO HANDWASH SINKS IN THE KITCHEN
- Critical - Observed roach activity as evidenced by 4 live roaches found IN THE STOCK ROOM
- Critical - Observed roach activity as evidenced by 6 DEAD roaches found BY RICE COOKER AND UNDER SHELVES IN THE STOCK ROOM
- Critical - Observed roach activity as evidenced by 7 EGGS found IN THE WHITE REACHIN COOLER GASKET IN THE REAR OF THE KITCHEN
- Critical - Observed roach activity as evidenced by 7 live roaches found AT KITCHEN NEXT TO WOKS STOVE.
- Critical - Observed roach activity as evidenced by live roaches found
- Critical - Observed roach activity as evidenced by4 live roaches found BY THE MOPSINK
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Observed single-service articles improperly stored. Repeat Violation.
- Observed single-service articles stored without protection from contamination. Repeat Violation.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves. Repeat Violation.
- Observed take-home food container refilled with potentially hazardous food. YELLOW MEAT TRAYS
- Critical - Observed toxic item stored in food preparation area. LYSOL NEXT TO SPRAY OIL
- Critical - Observed uncovered food in holding unit/dry storage area. Repeat Violation.
- Observed unnecessary items on the premise. BOXES
- Observed utensils stored in crevices between equipment. KNIFE ON THE PREP TABLES
- Observed walk-in cooler gasket torn/in disrepair. Repeat Violation.
- Observed wall in disrepair. Repeat Violation.
- Observed wall soiled with accumulated food debris. KITCHEN PREP Repeat Violation.
- Observed wall soiled with accumulated grease. Repeat Violation. THROUGHOUT KITCHEN
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Single-service containers not constructed with the required characteristics. GALLON CANS Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Repeat Violation. BEEF STOCK, RICE, LO MEIN NOODLES, Repeat Violation.
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2/20/2012 | Routine - Food | Emergency order recommended |
- Critical - Handwash sink not accessible for employee use at all times. 2 sink in the prep and cook area
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. counter top, cook area
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed bare hand contact with ready-to-eat food while the establishment is under foodborne illness investigation. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. doors ,handles, lower shelves
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. reachin cooler doors
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Observed employee with no hair restraint. Corrected On Site. Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. woks and ladles
- Observed nonfood-grade containers used for food storage. store bags
- Observed ripped/worn tin foil used as shelf cover. cart in the prep AREA
- Critical - Observed soiled reach-in cooler shelves,refrigerator and freezer
- Critical - Observed soiled reach-in cooler gaskets.
- Obseved hood filters in disrepair.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. raw chicken, beef, beef on a stick.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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10/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/31/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tofu, chicken on the cookline fliptop reach in cooler. Observed potentiallly hazardous food on the fliptop reach in cooler in ice baths at proper temperature.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.cookline fliptop reach in cooler. potentiallly hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Violation: 09-04-1 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. Repeat Violation.
- Critical - Violation: 12A-03-1 Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. cookline faucets. Corrected On Site.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting gloves on. Corrected On Site. Repeat Violation.
- Critical - Violation: 12A-22-1 Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site. gloves.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair. kitchen cabinets.
- Violation: 15-38-1 No mop sink or curbed cleaning facility provided. Repeat Violation.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical - Violation: 35A-03-1 Observed dead roaches on premises. 12 dead german roaches in cookline area floor and shelves, 6 in dishwashing area and back preparation area floor, 3 on a detergent cup over dishwashing machine , 1 inside the mop bucket. Repeat Violation. by the end of the inspection some dead roaches were observed
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found. live german roaches, 1 on the kitchen handsink, 3 on the kitchen floor, 1 in a kitchen cabinet, 3 on warewashing area wall. Repeat Violation. Pest control conducted on 03/30/11. Observed 3 adult live german roaches on the prep area wall and floor, 3 adult live german roaches and 4 juvenile live german roaches in the back prep area wall and 1 live juvenile german roah on the back prep area prep table next to a cutting board with carrots. According to pest control personnel who spray the establishment the chemical needs some time (1/2 h) to be effective.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
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3/30/2011 | Routine - Food | Call Back - Extension given, pending |
- 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.cookline fliptop reach in cooler. potentiallly hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Hand wash sink lacking proper hand drying provisions. cookline. Corrected On Site. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink. restroom. Corrected On Site. Repeat Violation.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- No mop sink or curbed cleaning facility provided. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. 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. Corrected On Site. gloves. Repeat Violation.
- Critical - Observed dead roaches on premises. 12 dead german roaches in cookline area floor and shelves, 6 in dishwashing area and back preparation area floor, 3 on a detergent cup over dishwashing machine , 1 inside the mop bucket. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting gloves on. Corrected On Site. Repeat Violation.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. cookline faucets. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site. gloves.
- Critical - Observed food stored in a prohibited area. dry peppers on top of the grease trap. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice spoon. Repeat Violation. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Repeat Violation.
- Observed nonfood-contact equipment in poor repair. kitchen cabinets.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tofu, chicken on the cookline fliptop reach in cooler.
- Critical - Observed potentially hazardous food thawed at room temperature. Repeat Violation.
- Critical - Observed roach activity as evidenced by live roaches found. live german roaches, 1 on the kitchen handsink, 3 on the kitchen floor, 1 in a kitchen cabinet, 3 on warewashing area wall. Repeat Violation.
- Critical - Observed toxic item stored by food. nail polish and remover on kitchen shelf with food. Corrected On Site.
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3/29/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/3/2011 | Routine - Food | Call Back - Complied |
- Violation: 15-38-1 No mop sink or curbed cleaning facility provided. Repeat Violation.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine test paper needed.
- Violation: 37-05-1 Observed wall soiled with accumulated food debris. cookline
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
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2/2/2011 | Routine - Food | Call Back - Complied |
- Critical - A license renewal filed with the division more than 30 days but no more than 60 days after the expiration date shall be accompanied by a delinquency fee of $100 in addition to the renewal fee and any other fees required by law or rule.
- Critical - Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- Critical - Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Prohibiting Animals. (A) Except as specified in (B) and (C) of this section, live animals may not be allowed on the PREMISES of a FOOD ESTABLISHMENT. (B) Live animals may be allowed in the following situations if the contamination of FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES cannot result: (1) Edible FISH or decorative FISH in aquariums, SHELLFISH or crustacea on ice or under refrigeration, and SHELLFISH and crustacea in display tank systems; (2) Patrol dogs accompanying police or security officers in offices and dining, sales, and storage areas, and sentry dogs running loose in outside fenced areas; (3) In areas that are not used for FOOD preparation and that are usually open for customers, such as dining and sales areas, SERVICE ANIMALS that are controlled by the disabled EMPLOYEE or PERSON, if a health or safety HAZARD will not result from the presence or activities of the SERVICE ANIMAL;
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2/2/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dairy products in HOTPOINT reach in cooler.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sprouts, eggs at the cookline. Corrected On Site. moved to a cooler.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood on the prep area. Corrected On Site. moved to the cooler.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup at the cookline.
- Critical. Violation: 06-04-1 Observed potentially hazardous food thawed at room temperature. meat.
- Critical. Violation: 08A-28-1 Observed food stored on floor. carrots, prep area.
- Critical. Violation: 08A-28-1 Observed food stored on floor. carrots in prep area.
- Critical. Violation: 08A-35-1 Observed food contaminated by unsanitized equipment. noodles on top of eggs trays. Corrected On Site. voluntarily discarded.
- Critical. Violation: 08B-09-1 Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cookline. Corrected On Site. gloves
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- Critical. Violation: 12A-12-1 Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 14-49-1 Observed single-use containers (boxes and/or cans) reused for the storage of food. cardboard egg trays reused, in contact with fried noodles.
- Violation: 15-38-1 No mop sink or curbed cleaning facility provided. Repeat Violation.
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine test paper needed.
- Critical. Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. manual sanitization needed.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 21-14-1 Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Violation: 22-19-1 Observed interior of microwave soiled. Repeat Violation.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. kitchen shelves
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. warmers.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. throughout the premises.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. cookline equipment.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. hood & filters.
- Violation: 23-04-1 Observed build-up of mold-like substance on surface of nonfood-contact surface. dishwashing racks.
- Violation: 25-02-1 Unwrapped single-service utensils not presented so that only the handles are touched. plastic forks.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. women restroom.
- Critical. Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. women restroom
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. Kitchen
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. kitchen
- Violation: 37-05-1 Observed wall soiled with accumulated food debris. cookline
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Critical. Violation: 41B-03-1 Observed unlabeled spray bottle.
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification.
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11/6/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dairy products in HOTPOINT reach in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sprouts, eggs at the cookline. Corrected On Site. moved to a cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood on the prep area. Corrected On Site. moved to the cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup at the cookline.
- Critical. Observed potentially hazardous food thawed at room temperature. meat.
- Critical. Observed food stored on floor. carrots, prep area.
- Critical. Observed food stored on floor. carrots in prep area.
- Critical. Observed food contaminated by unsanitized equipment. noodles on top of eggs trays. Corrected On Site. voluntarily discarded.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cookline. Corrected On Site. gloves
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.
- Observed employee with no hair restraint.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. cardboard egg trays reused, in contact with fried noodles.
- No mop sink or curbed cleaning facility provided. Repeat Violation.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine test paper needed.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. manual sanitization needed.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed interior of microwave soiled. Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. kitchen shelves
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. warmers.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. throughout the premises.
- Observed build-up of grease on nonfood-contact surface. cookline equipment.
- Observed build-up of grease on nonfood-contact surface. hood & filters.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. dishwashing racks.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen lower shelves. Repeat Violation.
- Unwrapped single-service utensils not presented so that only the handles are touched. plastic forks.
- Critical. Hot water not provided/shut off at employee hand wash sink. women restroom.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. women restroom
- Critical. Hand wash sink lacking proper hand drying provisions. Kitchen
- Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen
- Critical. Observed dead roaches on premises. more than a hundred. on kitchen floor, under cookline equipment, storage area floor and shelves, prep area floor and shelves, dishwashing area, restroom. Repeat Violation.
- Critical. Observed roach activity as evidenced by live roaches found. 3 living roaches on the floor of the cookline area, 2 on the wall of the prep area.
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated food debris. cookline
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Critical. Observed unlabeled spray bottle.
- Critical. Observed expired Food Manager Certification.
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11/5/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken at the upper part of the fliptop cookline RIC. according to PIC the RICs door were left open. Corrected On Site. doors were closed and food moved to the inside of the RIC.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- No mop sink or curbed cleaning facility provided.
- Critical. Observed interior of microwave soiled.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen lower shelves
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. spoons. Corrected On Site.
- Critical. Observed dead roaches on premises. 10 dead roaches at the cookline floor, two at the dishwashing area floor. Pest control conducted on 05/13/10. Corrected On Site. cleaned.
- Observed grease accumulated under cooking equipment.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Observed ceiling in disrepair. dishwashing area.
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5/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in fliptop RIC. Corrected On Site. moved to another unit
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop RIC. PHF must not be held in this unit until fixed.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Violation: 12A-03-1 Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3C sink
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 15-38-1 No mop sink or curbed cleaning facility provided.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. hood
- Critical. Violation: 31-08-1 Hand sink missing in food preparation room or area. A handsink must be installed in the food preparation area.
- Critical. Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. womens.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Violation: 37-14-1 Observed ceiling in disrepair. water damaged tiles.
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1/8/2010 | 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.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in fliptop RIC. Corrected On Site. moved to another unit
- Critical. Observed food being cooled by nonapproved method. cooling in tightly closed containers.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop RIC. PHF must not be held in this unit until fixed.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. gloves
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. rice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3C sink
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.
- Critical. Observed employee dry hands on clothes/apron after washing.
- Observed employee with no hair restraint.
- Observed nonfood-grade containers used for food storage. shoppings bags.
- No mop sink or curbed cleaning facility provided.
- Critical. Observed interior of microwave soiled.
- Observed build-up of grease on nonfood-contact surface. hood
- Critical. Hand sink missing in food preparation room or area. A handsink must be installed in the food preparation area.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. womens.
- Critical. Observed dead roaches on premises. two dead roaches in dishwashing aa. Corrected On Site.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Observed ceiling in disrepair. water damaged tiles.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. wipping cloths.
- 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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10/30/2009 | Routine - Food | Warning Issued |
| No report available. | 3/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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