- No Violations Were Observed
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10/07/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing. ... Men's Room. **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Cardboard used to line nonfood-contact shelves. ... Prep table shelving in kitchen.
- Basic - Cutting board has cut marks and is no longer cleanable. ... Heavily grooved and soiled cutting board in use for cutting chicken..
- Basic - Food stored on floor. ... Cases of open chicken wings thawing on floor in front of Dishmachine. ... Case of beef on floor in front of Dishmachine.
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - Hood soiled with accumulated grease. ... Greasicles coming through and from behind filters, running down hood **Repeat Violation**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. ... At kitchen cook.line cold tables, cleavers and a chopper tool are stored unwashed and unsanitized in a soiled plastic container. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. ... Cases of open chicken wings thawing on floor in front of Dishmachine. Then moved and placed atop Dishmachine drainboard. **Repeat Violation**
- Basic - Shelf under preparation tablse soiled with food debris. ... Prep area of kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ...... Cases of open chicken wings thawing on floor in front of Dishmachine. Wings on outer surface of case were 55°. Wings on inner core of case were 37° **Corrected on Site** - cooked product ... REACH.IN.COOLER... (Cook Line Cold Tables) fried chicken pieces 45° **Corrected on Site** - cooled in freezer to 41°
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Slicer blade soiled with old food debris.
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07/28/2014 | Routine - Food | Warning Issued |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw beef thawing at room temperature on drain board **Repeat Violation** ... NOT OBSERVED ON 3/20/2014
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3/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of dead insects, or other pests, in control devices. ... In kitchen ceiling light fixtures.
- Basic - Bathroom door not self-closing. ... Public/Employee restrooms.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. ... On equipment throughout kitchen, including "ChefMate" grinder, Meat Slicer, Tables, Shelving **Repeat Violation**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Buildup of food debris/soil residue on equipment door handles. **Repeat Violation**
- Basic - Food stored in dry storage area not covered. ... Flour, Sugar and umami seasoning in dry storeroom.
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Through facility **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw beef thawing at room temperature on drain board **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. ... Shrimp, chicken.
- Basic - Unnecessary items on the premise. ... Rear room directly opposite dry foods storage room has significant amount of old piled up corrugated boards, empty cans and other unnecessary clutter.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. ... Throughout kitchen.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. ... Line cook handling cooked noodles, sprouts, and cut vegetables with bare hands.
- 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 at all times. ... Kitchen handwashing sink blocked by large waste bin and tools.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, cooked shrimp, cooked pork, cooked diced BBQ pork, cut prepped vegetables.
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1/9/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. ... On exteriors of appliances, equipment. fixtures and shelving. ... On Kitchen Walls
- Basic - Build-up of grease/dust/debris on hood filters. ... Grease Build Up and Greasiciles.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. ... Throughout back of the house, Especially under shelving and equipment in kitchen AND Dry Food Storage Area.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Food on floor in WALK.IN.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. ... Open beverages in server station. ... Open beverages through kitchen and prep area.
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometers in holding units.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. ... Thawing frozen chicken at room temperature.
- Basic - Shelf under preparation table soiled with food debris. ... Shelving under prep tables is not smooth/non-absorbent and easily cleanable. They are soiled/oxidized/rusted.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. ... Kitchen Food Prep Area and Table not maintained Smooth and Easily Cleanable and has soil/ food build-up. ... Manual Warewashing taking place with NO Sanitizer step. 3rd Compartment of three-compartment sink is covered with a large cutting board to utilize the area as a place to store cook-line prepped foods.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ...in WALK.IN.COOLER... fried bone-in chicken covered and dated 8/1 was 57° ... in cook line Cold Table raw pork was 52° PREP.AREA... (Near right end of 3compartment sink ) sprouts 52° cut cabbage 54° cut mushrooms 54° **CorrectiveActionTaken**
- High Priority - Raw animal food stored over ready-to-eat food. ... in cook line cold table wrapped raw beef stored directly above cooked chicken pieces. **Corrected On-Site**
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ... in WALK.IN.COOLER, a stainless half pan of raw marinating pork is covered but has watery liquid that has leaked from overhead evaporator unit pooled on top of it.
- Intermediate - Handwash sink not accessible for employee use at all times. ... kitchen hand wash sink bolo led by waste container and plastic container.
- Intermediate - Handwash sink used for purposes other than handwashing. ... Kitchen hand wash sink used to store plastic container of water.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple meat items and dumplings in WALK.IN.COOLER not Labeled and/or Dated
- Intermediate - Records/documents for required employee training do not contain all of the required information. ... FIRST PRINCIPLE Food Handler Training Cards have no Authorized Signature of Authorized Training Individual. **Corrected On-Site**
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8/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Small chest freezer door in a store room.
- Basic - Food stored on floor. Cooked pork in the kitchen **Corrected On-Site**
- Basic - Uncovered food stored near sink exposed to splash. Pork ribs by the dish machine
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. In the bainmarie cooler opposite the fryers.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw pork in the kitchen being left out while prepping. Too much meat is left out during prep.
- High Priority - Stop Sale issued due to adulteration of food product. Observed container of cooked pork that was on the floor placed on top of uncovered raw pork in the kitchen.
- 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. Bain Marie reach in cooler opposite the fryers.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Steel sponge.
- Intermediate - Meat grinder/saw soiled with old food debris, not properly sanitized.
- Intermediate - Metal stem-type thermometer soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked pork in the kitchen **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Under the dish machine
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2/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Kitchen Corrected On Site.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only. Dated 1/11
- Critical - No cleaning agent provided for the dishmachine , Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Left hand flip top reachin cooler on the cook's line . Found metal stem thermometer inside the reachin cooler not a refrigerator thermometer.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. The door handles of the reachin coolers on the cook's line.
- Observed clean utensils/equipment stored in a dirty container . Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on gloves.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw shrimp behind coooked pork in a flip top reachin cooler on the cook's line , Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potentially hazardous foods in the reachin cooler opposite the deep fat fryers. Corrected On Site by readjusting the temperature of the reachin cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken wings stored above prepped vegetables in the walkin cooler. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw pork stored above prepped chinese cabbage in the walkin cooler . Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. Cooked chicken wings and pork in the walkin cooler.
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8/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Clean cutting board stored on the floor in the kitchen , Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Blocked by a garbage can in the kitchen.
- Observed food debris accumulated on the walkin cooler floor.
- Critical - Observed food stored on floor. Raw chicken breast in the kitchen Corrected On Site. Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw shrimp behind cooked shrimp in a fliptop reachin cooler on the cook's line . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken wings Corrected On Site by refrigerating. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over sauces in the walkin cooler. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw pork over cooked meat in the walkin cooler. Repeat Violation.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Cooked pork in the walkin freezer.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Reusing #10 cans for other food items.
- Critical - Observed uncovered food in holding unit/dry storage area. Fried rice on the cook's line .
- Observed wall soiled with accumulated food debris. Behind the prep table by the walkin cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Uncovered fried rice on the cook's line. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. 5 gallon duck and soy sauce buckets reused for sauces.
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2/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/1/2011 | Routine - Food | Call Back - Complied |
- Critical - No conspicuously located thermometer in holding unit. FliPTOP REACHIN COOLER ON THE COOK'S LINE .
- 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 : 11/1/11.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed employee switch from washing dishes to ready-to-eat food without washing hands.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food stored on floor. pork in the kitchen
- Observed gaskets/seals on cold holding unit in poor repair. FliPTOP REACHIN COOLER ON THE COOK'S LINE .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. soy sauce
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.raw beef and chicken on sticks. Corrected On Site by moving to another cooler.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fried rice in the kitchen Corrected On Site by refridgerating.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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8/30/2011 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 00 ppm. Note: Do NOT use this dishwash machine to sanitize, use 3 compartment sink instead until dishwash machine is repaired/able to properly sanitize.
- Observed equipment in poor repair. standing water inside of both "true "reach-in coolers on cookline.
- Critical - Observed food stored on floor. buckets of onions and raw meat in walk-in cooler. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. both "true" reach-in coolers on cookline.
- 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. in rice container in storage room. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit or in running dipperwell. scoops by ice cream freezer. Corrected On Site.
- Observed leaking pipe at plumbing fixture. dishwash machine drain system leaking wzter onto kitchen floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fried chicken wings at prep area in container at 68-70 degrees. Note: must be either cold or hot held (below 41 degrees or above 135 degrees). Wings were cooked within past 2 hours and were time marked immediately with 4 hour limit during inspection and must be discarded within remaining 2 hours. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food thawed at room temperature. eggrolls. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over sauces in walk-in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. raw pork on top of broccoli in walk-in cooler. Corrected On Site. Repeat Violation.
- Critical - Pesticide use not in accordance with manufacturer's directions. Household "Raid Roach killer" used at establishment. Spray container was discarded. Corrected On Site.
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5/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. rice and fried chicken on cookline not time marked. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice on cookline at 75 degrees. was time marked immediately with 4 hour limit. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fried chicken at 55 degrees on cookline. was time marked immediately with 4 hour limit and must be discarded after 4 hours.
- Critical. Observed potentially hazardous food thawed at room temperature. chicken on prep table
- Critical. Observed raw animal food stored over cooked food. raw chicken over cooked chicken in walk-in cooler Repeat Violation. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink Corrected On Site.
- 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. with gloves on Corrected On Site.
- Critical. Observed employee wash hands with no soap. in 3 compartment sink Corrected On Site.
- Critical. Observed employee eating while preparing food. Corrected On Site.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. table top by dishwash area used to air dry utensils / dishes
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets. several Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. and standing water in both reach-in coolers on cookline
- Observed single-service articles improperly stored. plastic forks in container not stored with handles one way.
- Observed reuse of single-service articles. cut gallon jar used to scoop rice Repeat Violation.
- Wet mop not hung to dry.
- Critical. Identity of food or food product misrepresented. imitation crabmeat notice missing in some menus. Corrected On Site.
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1/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in standing water. chicken in 3 compartment sink Corrected On Site.
- Critical. Displayed food not properly protected from contamination. cooked chicken wings on top of egg cartons unprotected Repeat Violation.
- Critical. Displayed food not properly protected from contamination. cooked chicken in reach-in cooler stored unprotected in used cardboard box
- Critical. Observed raw animal food stored over cooked food. chicken over sauces in walk-in freezer
- Critical. Observed food stored on floor. chicken in bucket in walk-in cooler
- Critical. Observed food stored on floor. sauces in walk-in cooler
- Critical. Observed food stored on floor. carrots in walk-in cooler
- 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. starch container in back dry storage room
- 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. Repeat Violation.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Repeat Violation.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. unsealed plywood as kitchen prep table tp
- Observed nonfood-grade containers used for food storage. chicken in shopping bags in walk-in freezer Repeat Violation.
- Observed nonfood-grade containers used for food storage. beef in shopping bags in walk-in freezer Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.sanitizer was emty. replaced/ Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets. several in kitchen
- Observed heavy build-up of grease on nonfood-contact surface. hood and filters
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. fan guard in walk-in cooler
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of rice cooker on cookline
- Observed utensils stored in crevices between equipment. knifes by reach-in coolers on cookline Repeat Violation.
- Observed reuse of single-service articles. used and cut in half gallon jar used to scoop rice
- Critical. Handwash sink not accessible for employee use at all times. tra can blocking access Repeat Violation. Corrected On Site.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance. doors propped open Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor showing gap/light around door Repeat Violation.
- Observed grease/debris accumulated under all cooking equipment, coolers and prep tables
- Observed wall soiled with accumulated food debris. throughout kitchens
- Observed wall soiled with accumulated grease. cookline/kitchen Repeat Violation.
- Critical. Observed unlabeled spray bottle. pink liquid by dishwash area
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8/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed packaged food not labeled as specified by law. corn starch by hws in kitchen
- Critical. Observed packaged food not labeled as specified by law. season In storage
- Critical. Observed packaged food not labeled as specified by law. white substance in dry storage room
- Critical. Working containers of food removed from original container not identified by common name. sauce In kitchen
- Critical. Displayed food not properly protected from contamination. cooked chicken wings stored on top of egg cartons in bowl and meats in ric by service area
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over rte sauces and. shrimp over rice in wic
- Critical. Observed uncovered food in holding unit/dry storage area.corn starch in kitchen next to hws
- Critical. Observed uncovered food in holding unit/dry storage area. ice cream in rif
- Critical. Observed cloth used as a food-contact surface. ric backroom
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.rice in storage
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. rice in dry storage room
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.vegetable rte
- Observed cutting boards grooved/pitted and no longer cleanable.2 in prep aa by wic
- Observed nonfood-grade containers used for food storage.shopping bags in ric, wic and wif
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 10 ppm
- Wet wiping cloth not stored in sanitizing solution between uses. in service area
- Observed sponge used as a wiping cloth on a food-contact surface.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. plates
- Observed utensils stored in crevices between equipment. knifes by ric
- Drain cover(s) missing.next to ice machine
- Critical. Observed handwash sink used for purposes other than handwashing. garbage can Corrected On Site.
- Observed open dumpster lid.
- Critical. Outer openings not protected with self-closing doors.rear door
- Observed floor and wall junctures not coved.mens bathroom tiles
- Observed wall soiled with accumulated grease. kitchen
- Observed hole in ceiling.next to hoodsystem
- Observed personal care item stored with food. hat in kitchen next to prep table and phone over ric on shelf. hat on frontline over sodacans
- Observed storage of maintenance tools in areas that may result in cross-contamination. pliers in kitchen next to sauces . onions next to power drill by mop sink
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. ric by service area
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4/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name. oil bottle cookline
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed food stored on floor. Walk in freezer
- Critical. Observed cloth used as a food-contact surface.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 94 degrees
- Observed nonfood-grade containers used for food storage. grocerybags
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Less than 50 ppm.
- Critical. Observed spray hose at dish sink lower than flood rim of sink. Sitting in water
- Observed food debris accumulated on kitchen floor. Dry storeroom by backdoor
- Wet mop not hung to dry.
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10/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/18/2008 | Routine - Food | Inspection Completed - No Further Action |
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