- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair.-under grill
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.- tongs on chicken wings **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.- walkin in cooler **Corrected On-Site**
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07/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice buildup in tall chest freezer.
- Basic - Reach-in cooler gasket torn/in disrepair./ cook line
- Basic - Reuse of ridged single-use container./ cans utilized for clean serving utensils in the server area and cooks line
- Basic - Worn, torn floors in the kitchen area by the walk in cooler
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2/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust./ ceiling light shield one in kitchen area and one in dry storage
- Basic - Buildup of food debris/soil residue on equipment door handles./ around the outside of the fish freezer back storage area
- Basic - Employee with no hair restraint while engaging in food preparation./ chef
- Basic - Noodles server station not covered
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7/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves. /held kitchen area
- Basic - Duct tape used to repair nonfood-contact surface.utilized on handle of brown rice pot
- Basic - Noodles in individual bowls in Waite station **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./cart n going into kitchen **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food./ worked with operator wrote out a plan **Corrected On-Site**
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1/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength./wiping cloths Corrected On Site.to 50 ppm
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit./ricescoops in water of 88 degrees f Corrected On Site.
- Critical - Observed moderate buildup of slime in the interior lip of the ice machine.
- Observed nonfood-grade containers used for food storage./ Repeat Violation.operator changing out little by little
- Critical - Observed potentially hazardous food thawed in standing water. Repeat Violation./beef at 32 degrees f re-educated if this violation is observed on any futher inspection an administration action maybe taken
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust./noodles in bowls side of ice machine not covered Corrected On Site.
- Observed nonfood-grade containers used for food storage./ foods in walk in and freezer
- Critical - Observed potentially hazardous food thawed in standing water./duck in standing water (still frozen) Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed./wiping cloths Repeat Violation.
- Critical - Portable fire extinguisher not fully charged/in hallway For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses./on bus table Corrected On Site.
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1/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - RAID BUG SPRAY NOT FOR COMMERCIAL USE.
- Critical - RAW BEEF AND RAW CHICKEN NOT PROPERLY SEPARATED IN THE REFRIGERATOR - COS.
- Critical - TOXIC CHEMICAL BOTTLE NOT LABELED (BLEACH) - COS.
- Critical - WIPING CLOTH SANITIZATION 200PPM - COS
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10/21/2011 | 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.cooked pork ribs. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cooked breaded chicken 46F over fill rim on cook line RIC. Corrected On Site.
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12/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.fresh garlic oil 82Fand corn starch 84F on cook line.recommend rapid chill Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Wall paper in ladies restroom is badly peeling..
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7/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed cloth used as a food-contact surface.cloth used to cover dry noodles Corrected On Site.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.in dry storage area
- Observed door entering into kitchen with large holes
- Critical. Observed missing/inaccurate warewashing machine data plate. Repeat Violation.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.over 200 ppm. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed food-contact surfaces encrusted with heavy soil deposits.corn starch container
- Wall not smooth and easily cleanable.waitstaff
- Observed heavy dust on ceiling tiles and/or air conditioning vent covers.kitchen
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
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3/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Critical. Food contact surfaces of equipment and utensils clean
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
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9/1/2009 | Routine - Food | Inspection Completed - No Further Action |
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