- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Two fly strips with dead flies hung over food prep areas in kitchen. **Corrected On-Site**
- Basic - Bathroom facility not clean. Employee restroom
- Basic - Bowl or other container with no handle used to dispense food. Sugar , flour , and sauces . **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer and kitchen. Container of bean sprouts, sauces and container of oil. **Corrected On-Site** **Repeat Violation**
- Basic - Dishware not cleared of gross food and waste prior to being placed in three-compartment sink/dishmachine. All three sinks contain brown colored water . **Repeat Violation**
- Basic - Floor area(s) covered with standing water. Triple sink area next to walk-in cooler .
- Basic - Grease accumulated under cooking equipment. Wok station. **Repeat Violation**
- Basic - In-use tongs stored on oven door handle at hibachi grill and on gas line in kitchen . **Corrected On-Site** **Repeat Violation**
- Basic - Leaking pipe at plumbing fixture.Hand sinks in kitchen area.
- Basic - Working containers of food removed from original container not identified by common name. Sugar container at waitress station .
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine - 0ppm
- High Priority - Food stored in ice used for drinks. See stop sale. Cup with creamers stored in ice bin and jugs of orange juice , apple juice stored in ice machine at front waitress station .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 45°f, imitation crab 56°f, noodles 56°f, rice 56°f, shell eggs - ambient air temp 60°f , garlic and oil 81°f . Products held at hibachi grill area. **Admin Complaint**
- High Priority - Raw animal food stored over cooked food and ready to eat food in walk-in cooler . Raw chicken over cooked general Tso's chicken and raw chicken over chopped onions . **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken stored behind raw shrimp in Bain-marie. **Corrected On-Site** **Repeat Violation**
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. See violation 08B-56-4
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See violation 03A-02-4
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Kitchen and waitress station .
- Intermediate - Cold water not provided/shut off at employee handwash sink. Two hand sinks in kitchen area . **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Box of shrimp stored in hand sink located next to wok station in kitchen . **Corrected On-Site** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen and waitress station **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Hand sinks near ware washing area, rear area, in kitchen and waitress station . **Repeat Violation**
|
10/23/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Throughout food establishment .
- Basic - Dishware not cleared of gross food and waste prior to being placed in three-compartment sink/dishmachine.
- Basic - Grease accumulated under cooking equipment. Wok station .
- Basic - Leaking pipe at plumbing fixture. Handsink .
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish at prep sink .
- Basic - Standing water in floor drain/floor drain draining very slowly. Ware washing area.
- Basic - Stored food not covered in walk-in cooler. Several containers of food items . **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Kitchen
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken , pork, ham in walk-inane reach in coolers.
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6/19/2014 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Used in sauce containers and dry storage bins . **Repeat Violation**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Throughout food establishment .
- Basic - Case/container/bag of food stored on floor in kitchen. Containers of various foods products .
- Basic - Dishware not cleared of gross food and waste prior to being placed in three-compartment sink/dishmachine.
- Basic - Gaskets with slimy/mold-like build-up. Cookline .
- Basic - Grease accumulated under cooking equipment. Wok station .
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Temp. 85°f **Repeat Violation**
- Basic - In-use tongs stored on equipment door handle between uses. At wok station .
- Basic - Leaking pipe at plumbing fixture. Handsink .
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish at prep sink .
- Basic - Single-service articles not stored inverted or protected from contamination.Take out trays in storage area.
- Basic - Standing water in floor drain/floor drain draining very slowly. Ware washing area.
- Basic - Stored food not covered in walk-in cooler. Several containers of food items . **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Egg rolls - 54°f, chicken 52°f, hot dog 52°f, cheese 55°f - 3 door cooler near prep line .**Repeat Violation**
- 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 - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over seafood - shrimp .
- High Priority - Roach activity present as evidenced by live roaches found. Five live roaches at hot water heater .
- High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 200 dry old rodent dropping on shelves next to cooking chiew and on floor area in dry storage room .
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Temp - 81°f . Held on counter area .
- High Priority - Shell eggs in use or stored with cracks or broken shells. In prep cooler. VOLUNTARILY DISCARDED.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Kitchen
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Strainer .
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink. Kitchen . Near triple sink . **Repeat Violation**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Next to wok station . Ambient temp 62°f . **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. Chicken , pork, ham in walk-inane reach in coolers.
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6/17/2014 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense several foods.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Lights in food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Potentially hazardous (time/temperature control for safety) beef thawing at room temperature. **Corrected On-Site**
- Basic - Several stored foods not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of sugar removed from original container not identified by common name. **Corrected On-Site**
- High Priority - Food stored in ice used for drinks. See stop sale. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken, Cheese, and Hotdogs 47-51° in 3 door cooler
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. #2 reachin cooler
- Intermediate - No soap provided at handwash sink near triple sink.
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4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/24/2013 | Complaint Partial | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Covered waste receptacle not provided in women''s bathroom.
- Basic - Nonfood-contact equipment in poor repair. Door handle to walk in cooler #1.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
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9/16/2013 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Bowl or other container with no handle used to dispense tempura batter mix.
- Basic - Case/container/bag of food stored on floor in dry storage area. Soy Sauce, and Sugar.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. NOT SANITIZING DISHES. DO NOT USE UNTIL REPAIR IS MADE
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Equipment in poor repair. Walk in cooler #2 not able to maintain TCS foods @ 41° or below.
- Basic - Gaskets with slimy/mold-like build-up. CHECK ALL GASKETS.
- Basic - Nonfood-contact equipment in poor repair. Door handle to walk in cooler #1.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp, and Oyster Flakes. **Corrected On-Site**
- Basic - Soil residue build-up on bulk food containers.
- High Priority - Food with mold-like growth. Small amount of black beans in can. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk, Leafy Greens, and Eggs 44-45° in walk in cooler #2. MILK moved to walk in cooler #1.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sauces. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Several TCS FOODS. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Wong Tong.
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9/12/2013 | Complaint Full | Warning Issued |
- No Violations Were Observed
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4/17/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Numerous
- Basic - Cutting board has cut marks and is no longer cleanable. Cracked / split
- Basic - Drain cover(s) missing. By three compartment sink
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep line
- Basic - Floor tiles cracked, broken or in disrepair. At dishmachine
- Basic - Food stored on floor. Numerous in kitchen including. Oil containers
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Leaking pipe at plumbing fixture. Hand sink in kitchen
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Rusty shelves to prep table in kitchen
- Basic - Numerous employee clothing over foods
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Basic - Single-service articles not stored inverted or protected from contamination. Numerous throughout
- Basic - Stored food not covered in walk-in cooler. Numerous
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guards at hibachi line
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Numerous throughout
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cracked. Plastic food containers
- Intermediate - No soap provided at handwash sink. Buffet sink
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3/22/2013 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Numerous throughout
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Numerous
- Basic - Cutting board has cut marks and is no longer cleanable. Cracked / split
- Basic - Drain cover(s) missing. By three compartment sink
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep line
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans
- Basic - Equipment or utensils not designed or constructed in a durable manner. Cut gallon as scoop for foods
- Basic - Floor area(s) covered with standing water. At dishmachine
- Basic - Floor tiles cracked, broken or in disrepair. At dishmachine
- Basic - Food stored on floor. Numerous in kitchen including. Oil containers
- Basic - Ice scoop handle in contact with ice. In ice machine
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Leaking pipe at plumbing fixture. Hand sink in kitchen
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler
- Basic - No handwashing sign provided at a hand sink used by food employees. At men's restroom
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Rusty shelves to prep table in kitchen
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Numerous in walk in freezer
- Basic - Numerous employee clothing over foods
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Basic - Self-closing metering faucet does not provide water for at least 15 seconds. Women's restroom
- Basic - Single-service articles not stored inverted or protected from contamination. Numerous throughout
- Basic - Stored food not covered in walk-in cooler. Numerous
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Employees cutting lemons for frontline buffet use
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at 75?f in kitchen
- High Priority - Container of medicine improperly stored. Asprin **Corrected On-Site**
- Basic - High Priority - Dead roaches on premises. Two dead behind ice machine at rear wait station
- High Priority - Dented/rusted cans present. See stop sale. 1 can
- 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 chlorine
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Food with mold-like growth. See stop sale. Tomatoes in walk in cooler
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Numerous cutlery at dishmachine
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 50?f at cookline
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Numerous bulk foods containers
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cottage cheese at 50?f, ham at 50?f, eggs 50?f, at buffet line**Admin Complaint** **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs at 130?f, egg foo at 125?, at buffet line sushi rice at 110?f
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over ready to eat :numerous
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Numerous items between 48-50? in cooler
- High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 5 old dry hard droppings on floor by dry storage and two dry behind ice machine in rear wait staion. 4 old dry droppings on shelf at dry storage
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guards at hibachi line
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Raw meats in cooler
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Deflector plate
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. cooler with potentially hazardous items at 50?f , raw meats in cooler at between 48-50?f. **Admin Complaint** **Repeat Violation**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Numerous throughout
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands. At women's rest room
- Intermediate - Handwash sink not accessible for employee use at all times. Numerous items in sink
- Intermediate - Handwash sink used for purposes other than handwashing. Numerous items in sink
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cracked. Plastic food containers
- Intermediate - No soap provided at handwash sink. Buffet sink
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For some frontline buffet items
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Numerous throughout
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3/20/2013 | Complaint Full | Administrative complaint recommended |
- Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mussels Chicken Seafood Macaroni Salad, and Corn on cold buffet between 58-60 Degrees F. CHANGE OUT WITHIN 4 HOURS. On 10/3/12 call back inspection, observed Imitation Crab Salad at 55 Degrees F., Chicken and Macaroni/Shrimp Salads at 52 Degrees, and Cottage Cheese at 58 Degrees F. on cold buffet bar.
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1/2/2013 | Complaint Full | Admin. Complaint Callback Not Complied |
- Basic - # 2 walk-in cooler shelves soiled with encrusted food debris.
- Basic - Case/container/bag of food stored on floor in dry storage area. Soy Sauce.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair. Door to walk in cooler # 2.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cottage Cheese 58?, Macaroni Salad 55? and Corn Salad 53? on cold buffet. **Admin Complaint**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. COLD BAR COOLER. **Admin Complaint**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink for employee restroom.
- Portable fire extinguisher stored on the floor with gauge in red zone. For reporting purposes only.
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1/2/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 01B-09-1 Observed potentially hazardous food held using time as a public health control with no time marking. See 3A violation Food may not be served. Observed no written procedure or documentation for using time as a public health control.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mussels Chicken Seafood Macaroni Salad, and Corn on cold buffet between 58-60 Degrees F. CHANGE OUT WITHIN 4 HOURS. On 10/3/12 call back inspection, observed Imitation Crab Salad at 55 Degrees F., Chicken and Macaroni/Shrimp Salads at 52 Degrees, and Cottage Cheese at 58 Degrees F. on cold buffet bar.
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. (Must Use Triple Sink To Sanitize Dishes Until Repair Is Made).
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10/3/2012 | Complaint Full | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 3 door reach-in buchbinder cooler. Ambient Air Temperature at at 60 Degrees F.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. (Must Use Triple Sink To Sanitize Dishes Until Repair Is Made).
- Critical - Hand wash sink in hibachi area lacking proper hand drying provisions, and soap.
- Critical - Observed food stored on floor in walk-in freezer.
- Observed helium tank not adequately secured.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken , Eggrolls and Shredded Cheese at 60 Degrees F. in 3 door reach-in buchbinder cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mussels Chicken Seafood Macaroni Salad, and Corn on cold buffet between 58-60 Degrees F. CHANGE OUT WITHIN 4 HOURS.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. See 3A violation Food may not be served.
- Observed reuse of plastic jug cut out and used for rice scoop.
- Critical - Observed uncovered rice dry storage area, and food in walk-in cooler. Corrected On Site.
- Critical - Vacuum breaker missing at hose bibb in triple sink area with green hose attached.
- Water to ice machine has not been inspected or serviced according to manufacturer's instructions.
- Critical - Working containers of food removed from original container not identified by common name. SUGAR.
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9/28/2012 | Complaint Full | Warning Issued |
- No Violations Were Observed
|
7/16/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. SUGAR and SALT.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork, Beef, Chicken , and Seafood Salad at 50 Degrees F. in walk-in cooler #1. Milk, Cottage Cheese, Clam Base, and Sliced Melons at 47 Degrees F. in walk-in cooler #2. Krab Meat, and Krab Sticks at 48 Degrees F. in reach-in cooler. ALL FOODS MENTIONED ABOVE MUST NOT BE SOLD.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk-In Cooler #1. Ambient Air at 54 Degrees F. Walk-in Cooler #2. Ambient Air 50 Degrees F. Crab Sticks, and Meat. Ambient Air 50 Degrees F. DO NOT USE ANY OF THESE COOLERS UNTIL REPAIR IS MADE.
- Critical - Violation: 08A-20-1 Observed customer's displayed dipped ice cream not properly protected from contamination. (SNEEZEGUARD NOT EFFECTIVE).
- Critical - Violation: 08A-28-1 Observed duck sauce, BIB drink syrup and shortning stored on floor.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
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5/1/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide tank not adequately secured.
- Ceiling tile missing over walk-in cooler.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk-In Cooler #1. Ambient Air at 54 Degrees F. Walk-in Cooler #2. Ambient Air 50 Degrees F. Crab Sticks, and Meat. Ambient Air 50 Degrees F. DO NOT USE ANY OF THESE COOLERS UNTIL REPAIR IS MADE.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. MUST USE TRIPLE SINK TO SANITIZE DISHES UNTIL REPAIR IS MADE.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- No copy of latest inspection report.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of grease on hood filters.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed customer's displayed dipped ice cream not properly protected from contamination. (SNEEZEGUARD NOT EFFECTIVE).
- Critical - Observed duck sauce, BIB drink syrup and shortning stored on floor.
- Critical - Observed employee improperly washing hands. (Touching faucet handle after washing hands).
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. PREP SINK.
- Observed heavy ice build-up on evaporator of walk-in cooler #1, and reach-in cooler with krab meat inside .
- 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. Uncooked RICE.
- Critical - Observed improper use of cup, bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. ICE.
- Observed napkins stored on floor in back storage area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork, Beef, Chicken , and Seafood Salad at 50 Degrees F. in walk-in cooler #1. Milk, Cottage Cheese, Clam Base, and Sliced Melons at 47 Degrees F. in walk-in cooler #2. Krab Meat, and Krab Sticks at 48 Degrees F. in reach-in cooler. ALL FOODS MENTIONED ABOVE MUST NOT BE SOLD.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Sliced Melons, Mussels, Noodles, Sushi, and Octopus Salad. FOOD MUST NOT BE SERVED.
- Observed reuse of single-service container for sugar.
- Critical - Observed uncovered food in dry storage area, ice tea in waitress area, and walk-in cooler and freezer.
- Critical - Observed unlabeled sanitize solution buckets.
- Observed unnecessary items in back storage area making it very cluttered.
- 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 - Required consumer advisory for raw/undercooked animal food not provided.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. SUGAR and SALT.
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4/30/2012 | Routine - Food | Warning Issued |
- Carbon dioxide tanks not adequately secured.
- Critical - Hand wash sinks lacking proper hand drying provisions.
- Observed back storage room cluttered with all types of stuff.
- Critical - Observed employee bathroom not enclosed with tight-fitting, self-closing door.
- Critical - Outer dining room doors not protected and vermin and/or environmental cross-contamination present.
- Water filter to ice machine has not been dated according to manufacturer's instructions.
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11/16/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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