- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor. Bulk oil, **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Bulk cornstarch, rice, flour, msg **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. **Repeat Violation**
- Basic - Stored food not covered in walk-in freezer. **Corrected On-Site** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cooked chicken, Raw chicken over soy **Corrected On-Site** **Repeat Violation**
- 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 - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Ice buildup in chest freezer.
- Basic - Improper storage of maintenance equipment that interferes with cleaning.bucket not empty
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Storage of tools on shelf above or with food. In dry storage
- Basic - Stored food not covered in chest freezer.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken and beef over soy sauce
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - In-use tongs stored on oven door handle.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Stored food not covered in reach -in freezer.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food.chicken over soy sauce
- Intermediate - Handwash sink used for purposes other than handwashing, scrubbie in basin
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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11/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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5/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Sauces spilled down side of cooler
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Paper towel used as liner for food container. Egg rolls
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.in back of kitchen
- Basic - Storage of tools on shelf above or with food. In dry storage
- Basic - Stored food not covered in chest freezer.chicken
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Working containers of food removed from original container not identified by common name.
- Basic - High Priority - Dead roaches on premises., under sink and equipment
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.raw chicken over raw beef,
- High Priority - Roach activity present as evidenced by live roaches found. Four live and 3 babies
- High Priority - Toxic substance/chemical stored by or with food. Can of Raid near rice, flour bulk bins **Corrected On-Site**
- 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.
- Intermediate - Interior of reach in freezer soiled with accumulation of food residue.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At make stations
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Rice
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soil residue in food storage containers. Bulk containers of flour, rice near rear door
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5/15/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Provide scoops with handles in all bulk-food-storage containers.
- Basic - Build-up of grease on nonfood-contact surface. Clean the accumulated grease from the bottom of the smoker box.
- Basic - Food stored in dry storage area not covered. Transfer potato starch and bread crumbs, from open bags, to clean, covered containers.
- Basic - Hood soiled with accumulated grease. Clean the grease from the hood filters.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint the bare-wood shelf on the cook line.
- Basic - Packaged food has no English labeling. Label the bulk-food-storage bins with their common English names.
- Basic - Stored food not covered in chest freezer. Keep dumplings, in freezers, covered.
- Basic - Stored food not covered in walk-in cooler. Keep foods covered in the walk-in cooler.
- Basic - Water leaking from faucet/faucet handle. Repair the leaking cold-water faucet, at the food-prep sink, in the kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses.
- High Priority - Dented/rusted cans present. Segregate severely-dented cans; and return them, to their respective vendors, for exchange.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Do not store cooked foods, or chopped vegetables, in cardboard boxes; use clean, plastic containers.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Allow cooling foods to stand until steam stops rising; then place them under refrigeration - uncovered until they reach 41?F - then cover them.
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4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
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1/11/2013 | Complaint Full | Call Back - Extension given, pending |
- Basic - Build-up dust or dirt on nonfood-contact surface, fan on prep table
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling in disrepair, tiles missing, insulation falling
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Cove molding at floor/wall juncture broken/missing, under 3comp sink
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee personal items stored in or above a food storage area, jacket
- Basic - Floors not maintained smooth and durable, missing linoleum
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - Hood soiled with accumulated grease.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, chicken
- Basic - Reuse of single-use plastic buckets, cut to use as scoop
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Utensils in poor condition, tape on handle of prep fork used in rice
- Basic - Wall soiled with accumulated food debris throughout kitchen
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - High Priority - Dead roaches on premises, 3 dead
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Raw animal food stored over cooked food.
- High Priority - Roach activity present as evidenced by live roaches found, 4 adults, 5 babies, on wall behind prep table
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices, cot container used as scoop
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
- Intermediate - Slicer blade guard soiled with old food debris.
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1/10/2013 | Complaint Full | Warning Issued |
- No Violations Were Observed
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6/6/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Make table refrigerator by fryers not maintaining temperature of potentially hazardous food at or below 41F. Thermometer in the cooler reading 50F.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface - shelves in the walk-in cooler.
- Critical - Observed dead roaches on premises - throughout kitchen and dry food storage room.
- Critical - Observed dented/bulging cans. See stop sale notice.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor - sauces stored on the floor in the walk-in cooler.
- Observed nonfood-contact equipment in poor repair - white chest freezer by mop sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch in water (62F), bean sprouts (56F), and cooked food (chicken (46F), eggrolls (45F), etc.) in make table refrigerator by fryers. All product removed from make table refrigerator and placed in the walk-in cooler. Operator stated all food was removed from the walk-in cooler at 11:00am.
- Critical - Observed toxic item stored by food. Can of Raid stored by sauces.
- Critical - Observed uncovered food in holding unit/dry storage area - sauces in the walk-in cooler.
- Critical - Working containers of food removed from original container not identified by common name - sugar in sauce container not labeled.
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5/22/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - cooked eggrolls, chicken, pork, shrimp, etc. in reach-in coolers and walk-in coolers not date marked. Repeat Violation.
- Critical - Violation: 08A-15-1 Food not stored in a clean/dry location that is not exposed to splash/dust. Steam table next to handwash sink not protected by splashes when washing hands.
- Violation: 18-05-1 Observed old food stuck to clean dishware/utensils above 3-compartment sink.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue - make table refrigerator in kitchen and front service area.
- Violation: 24-10-1 Observed utensils stored in crevices between equipment - knives stored between wall and preparation table.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink - front handwash sink. Repeat Violation.
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture - front area handwash sink.
- Critical - Violation: 35A-03-1 Observed dead roaches on premises - throughout kitchen. Repeat Violation.
- Violation: 36-11-1 Floors not maintained smooth and durable - broken floor under cooking equipment.
- Violation: 36-13-1 Observed grease accumulated under all cooking equipment.
- 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.
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1/24/2012 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Observed walk-in cooler thermometer reading 8F.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. All products in the walk-in cooler measured 45F.
- Floors not maintained smooth and durable - broken floor under cooking equipment.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Steam table next to handwash sink not protected by splashes when washing hands.
- Food-contact surface not smooth and easily cleanable - observed cut plastc container used as scoop in cooked rice.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink - front handwash sink. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit - reach-in coolers and reach-in freezers.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface - cooks cart, rice cooker table, and one compartment sink.
- Critical - Observed dead roaches on premises - throughout kitchen. Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor - lettuce on the floor in dry food storage room, sauces in five gallon buckets on the floor in the walk-in cooler and throughout kitchen.
- Observed grease accumulated under all cooking equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Using plastic cup without handle as scoop in sauce containers.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in 73F water.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue - make table refrigerator in kitchen and front service area.
- Observed leaking pipe at plumbing fixture - front area handwash sink.
- Observed old food stuck to clean dishware/utensils above 3-compartment sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bean sprouts and cooked pork on cooks cart measured 50F, eggrolls, chicken, pork, etc. in the walk-in cooler measured 45F, and corn starch in water on cooks cart measured 76F.
- Critical - Observed potentially hazardous food thawed at room temperature - shrimp being thawed at room temperature.
- Critical - Observed roach activity as evidenced by live roaches (20) found: 2 live roaches on chest freezer, 4 live roaches on meat slicer, 3 live roaches on the floor by small make table refrigerator, 3 live roaches behind gas pipe, 5 live roaches under preparation table next to make table refrigerator, and 3 live roaches in dry food storage room. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area - flour in plastic container not covered.
- Observed utensils stored in crevices between equipment - knives stored between wall and preparation table.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - cooked eggrolls, chicken, pork, shrimp, etc. in reach-in coolers and walk-in coolers not date marked. Repeat Violation.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Observed shell eggs stored on cooks cart. Manager stated they just took it out of the cooler. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Sauces and spices in plastic containers not labeled.
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1/23/2012 | Routine - Food | Emergency order recommended |
- Ceiling tile missing by back door.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Make table refrigerator across from white upright freezer.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink - front area handwash sink. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers - walk-in cooler. Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cut plastic container used as scoop.
- Critical - No conspicuously located thermometer in holding unit - reach-in cooler and reach-in 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. Observed using National Registry Of Food Safety Professional as employee training, but no document of training available.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface - one compartment sink handles and knobs.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Prep table, holding shelves, rice cooker table, etc. all have excessive food debris build-up.
- Critical - Observed dead roaches throughout kitchen floor and on freezer gaskets.
- Critical - Observed encrusted, soiled material on slicer.
- Observed food debris accumulated on kitchen floor.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food - using plastic and metal containers without handle in rice, flour, etc.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in 82F water.
- Critical - Observed live flies around 3-compartment sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Products (cooked eggrolls, chicken, shrimp, etc.) in reach-in cooler measured 50 - 52F. See stop sale notice.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Cooked frozen pork, chicken, etc. in freezers not date marked.
- Critical - Observed roach activity as evidenced by live roache (one) found on wall above 3-compartment sink.
- Critical - Observed soil residue in storage containers - rice cooker.
- Critical - Observed uncovered food in holding unit/dry storage area. Cooked food (rice, chicken, pork, etc.) in the walk-in cooler not covered.
- Critical - Observed uncovered food in holding unit/dry storage area. Open bags of MSG, rice, and spices not stored in covered container after opening.
- Observed wall soiled with accumulated food debris.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. No date marked on cooked eggrolls, chicken, pork, etc. in reach-in coolers and walk-in cooler.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Observed shell eggs stored at room temperature. Product discarded by staff.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name. Sauces and water in plastic squeeze bottles not labeled of it's content.
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9/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - eggrolls in walk-in-cooler and reach-in-cooler.
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. Sauces on cooks line not labeled.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit - freezers.
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. Observed raw eggs stored over lettuce in the walk-in-cooler.
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Observed plastic cup used as scoop in cooked rice.
- Critical - Violation: 22-18-1 Observed soil residue in storage containers stored on top and next to 3-compartment sink.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters.
- Violation: 23-06-1 Observed build-up of food debris on one compartment sink handles and knobs.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink - front service.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers - walk-in-cooler.
- Violation: 42-03-1 Wet mop not hung to dry.
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4/6/2011 | Routine - Food | Call Back - Complied |
- Critical - Hot water not provided/shut off at employee hand wash sink - front service.
- Lights missing the proper shield, sleeve coatings or covers - walk-in-cooler.
- Critical - No conspicuously located thermometer in holding unit - freezers.
- 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 This violation must be corrected by : 04/02/2011.
- Critical - Observed an open beverage container on a food preparation table.
- Observed build-up of food debris on one compartment sink handles and knobs.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Critical - Observed food being cooled by nonapproved method. Observed cooked rice being cooled in large plastic container.
- Critical - Observed food stored on floor - walk-in-cooler.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Observed raw chicken next to ice in chest freezer.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Observed plastic cup used as scoop in cooked rice.
- Observed personal care item stored with food - cigarette next to clean pans and clothing stored on food boxes.
- Critical - Observed raw animal food stored over ready-to-eat food. Observed raw eggs stored over lettuce in the walk-in-cooler.
- Critical - Observed soil residue in storage containers stored on top and next to 3-compartment sink.
- Observed wall soiled with accumulated food debris and grease - behind freezer and cooking area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - eggrolls in walk-in-cooler and reach-in-cooler.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Sauces on cooks line not labeled.
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2/2/2011 | 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.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intebded to indicate by when to serve, or discard, the food item.
- Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labelled with their common names.
- Critical. Observed food stored on floor. Store the tub of marinading ribs off the floor in the walk-in cooler. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Keep all foods covered in the walk-in cooler.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable-plastic gloves, when chopping vegetables. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing buckets between uses.
- Observed build-up of dirt on nonfood-contact surface. Clean the restroom sinks.
- Observed utensils stored in crevices between equipment. Do not store knives in the cracks between equipment; store them on a clean, dry surface. Corrected On Site.
- Observed take-home food container refilled with potentially hazardous food. Do not use plastic-takeout bags to wrap frozen foods; use foodgrade-rated-plastic wrap.
- Observed reuse of single-service articles. Do not re-use cardboard boxes to store deep-fried foods; provide clean, covered containers.
- Plumbing system in disrepair. Repair the leaking-hot-water-feeder valve beneath the cookline-handwashing sink.
- Observed grease accumulated under cooking equipment. Clean the grease from thefllor beneath the deep friers.
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7/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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 thawed at room temperature. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw shell eggs over raw vegetable
- Critical. Observed raw animal food stored over cooked food.raw chicken over cooked rice
- Critical. Observed cloth used as a food-contact surface. undercutting boards Repeat Violation.
- 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. flour container
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed utensils stored in crevices between equipment. knife
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor. blood and water from cutting meat
- Observed wall soiled with accumulated food debris.
- Observed attached equipment soiled with accumulated food debris.
- Wet mop not hung to dry.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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5/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. vegetable dishes
- Critical. Working containers of food removed from original container not identified by common name. flours
- Critical. Observed potentially hazardous food thawed at room temperature. meat
- Critical. Observed cloth used as a food-contact surface. undercutting board
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed handwash sink used for purposes other than handwashing. using as dump sink-rice in sink
- Critical. No handwashing sign provided at a handsink used by food employees. employees bathroom
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. gaps at bottom of door
- Wet mop not hung to dry.
- 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. on floor in back storage room
- No copy of latest inspection report.
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2/9/2010 | Routine - Food | Inspection Completed - No Further Action |
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