- Basic - Clean equipment stored on floor. Buckets
- Basic - Cloth used as a food-contact surface.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wall soiled with accumulated food debris. Kitchen
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Bulk containers
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Handwash sink not accessible for employee use at all times. Back prep
- 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.
|
3/3/2014 | 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 kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination.
- 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 - Hood filters in disrepair.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By slicer
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- 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
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken and shrimp over water melons and D produce in walk in cooler
- Intermediate - Cold water not provided/shut off at employee handwash sink.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken 85,86
- 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 - Spray bottle containing toxic substance not labeled.
|
8/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/11/2013 | Routine - Food | Call Back - Complied |
- Cold water not provided/shut off at employee handwash sink. **Warning**
- Equipment and utensils not properly air-dried. **Warning**
- Faucet/handle missing at plumbing fixture. Dish area **Warning**
- Hot water not provided/shut off at employee hand wash sink. **Warning**
- No conspicuously located thermometer in holding unit. Reachin **Warning**
- Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. **Corrected On-Site** **Warning**
- Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. **Corrected On-Site** **Warning**
- Observed food stored on floor. Cooler, freezer **Warning**
- Observed nonfood-grade containers used for food storage. **Warning**
- Observed uncovered food in holding unit/dry storage area. Cooler, freezer **Warning**
- Observed utensils in poor condition. Food storage containers **Warning**
- Outer openings of establishment cannot be properly sealed when not in operation. **Warning**
- Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Rice **Warning**
- Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. **Warning**
- Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
|
2/1/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, on buffet line and dish area.
- 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 - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wall soiled with accumulated food debris, near slicer.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice in heating bins 73?.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- Basic - High Priority - Dead roaches on premises. 30 dead found under equipment.
- 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, on cook line.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment currently on warning, call back due date January 27th 2013 **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Rice in heating bin.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.
- Intermediate - Accumulation of food debris/grease on food-contact surface throughout.
- 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 - 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.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits, under cook line equipment.
- Intermediate - Handwash sink not accessible for employee use at all times, back prep area.
- Intermediate - Hot water not provided/shut off at employee 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.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
|
1/14/2013 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. **Warning**
- Equipment and utensils not properly air-dried. **Warning**
- Faucet/handle missing at plumbing fixture. Dish area **Warning**
- Critical - Hand wash sink lacking proper hand drying provisions. **Warning**
- Critical - Handwash sink not accessible for employee use at all times. Back prep **Warning**
- Critical - Hot water not provided/shut off at employee hand wash sink. **Warning**
- Critical - No conspicuously located thermometer in holding unit. Reachin **Warning**
- Critical - No handwashing sign provided at a handsink used by food employees. **Warning**
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. **Warning**
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. **Corrected On-Site** **Warning**
- Critical - Observed cloth used as a food-contact surface. Under cutting board **Warning**
- Observed employee with no hair restraint. **Corrected On-Site** **Warning**
- 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** **Warning**
- Critical - Observed food stored on floor. Cooler, freezer **Warning**
- Observed nonfood-grade containers used for food storage. **Warning**
- Critical - Observed uncovered food in holding unit/dry storage area. Cooler, freezer **Warning**
- Observed utensils in poor condition. Food storage containers **Warning**
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. **Warning**
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Rice **Warning**
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. **Warning**
- Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
|
11/27/2012 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried.
- Critical - Handwash sink not accessible for employee use at all times. prep
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Observed a designated employee drinking area located in a food preparation or other restricted area.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed employee with no hair restraint.
- Observed equipment in poor repair. food storage container cracked
- 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.
- Critical - Observed food stored on floor. cooler freezer dry storage
- 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.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed nonfood-grade containers used for food storage.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shrimp over cooked pork, raw chicken over veggies
- Observed residue build-up on kitchen equipment
- Observed single-use containers (boxes and/or cans) reused for the storage of food. tops of gallon jugs used as scoops
- Critical - Observed uncovered food in holding unit/dry storage area. walkin
- Critical - Observed unlabeled spray bottle.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
4/4/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.(employee restroom) Repeat Violation.
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold water not provided/shut off at employee handwash sink.(kitchen) Repeat Violation.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink.(by 2 compatrment sink) Repeat Violation.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(inside bulk food containers)
- No Heimlich maneuver sign posted.
- Critical - No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface.(under cutting board)
- Critical - Observed food stored in ice used for drinks.(bottled drinks in ice machine)
- Critical - Observed food stored on floor.(walk in freezer and kitchen area)
- Critical - Observed handwash sink used for purposes other than handwashing.(by back entrance - to store empty containers)
- 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.(inside bulk food containers) Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.(walk in cooler)
- Observed nonfood-grade containers used for food storage.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(garlic and oil, butter, cornstarch and water)
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(walk in freezer)
- Observed residue build-up on nonfood-contact surface.(kitchen equipments) Repeat Violation.
- Observed single-service articles stored without protection from contamination.(rear kitchen area)
- Observed soiled walk in and reach in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.(walk in freezer and cooler)
- Critical - Observed unlabeled spray bottle. Repeat Violation.
- Observed walk-in cooler gasket torn/in disrepair.
- Observed wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.(sushi - rice)
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(walk in freezer and cooler) Repeat Violation.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.(no date - ice machine)
|
1/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. employee
- Critical - Cold water not provided/shut off at employee handwash sink.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of grease on hood filters
- Critical - Observed cloth used as a food-contact surface. covering food
- Critical - Observed food stored on floor. cooler freezer
- 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.
- Critical - Observed raw animal food stored over ready-to-eat food. chicken over produce
- Observed residue build-up on kitchen equipment
- Critical - Observed unlabeled spray bottle. bleach
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. side
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
|
10/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Drain cover(s) missing. under 3compartment sink
- Food-contact surface not smooth and easily cleanable.reach-in racks chipping and rusted
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. msg
- Critical - No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only. Repeat Violation.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. barewood shelves in storage ,preparation area Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.storage and preparation area shelves
- Observed food debris accumulated on kitchen floor. storage area
- 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.
- Critical - Observed food stored on floor.storage ,freezer ,walk-in
- Observed gasket torn/in disrepair. walk-in ,reach-in
- Observed nonfood-grade containers used for food storage.storage ,walk-in
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Observed unlabeled spray bottle.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Observed wall soiled with accumulated food debris. by breaker boxes
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Repeat Violation.
- Critical - Vacuum breaker mising at hose bibb.mopsink Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
|
2/2/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Food contact surfaces designed, constructed, maintained, installed, located
- Storage/handling of clean equipment, utensils
|
1/5/2011 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Hot food at proper temperatures
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
|
12/21/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Hot food at proper temperatures
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
|
12/21/2010 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- 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.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. eggs, raw meats over sauces, cooked items and produce, walkin
- Critical. Violation: 08A-28-1 Observed food stored on floor. storage, cooler, freezer
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. walkin cooler
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. in reachin
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 14-32-1 Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Violation: 14-49-1 Observed single-use containers (boxes and/or cans gallon container ) reused for the storage, dispensing of food.
- Violation: 14-50-1 Observed a nonfood-grade sushi mat and sushi bowl used in food.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage.
- Violation: 15-22-1 Observed insect control device installed over food preparation area.
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Violation: 15-37-1 Obseved hood filters in disrepair.
- Violation: 15-42-2 Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Violation: 24-08-1 Equipment and utensils not properly air-dried.
- Violation: 24-10-1 Observed utensils stored in crevices between equipment. knife
- Violation: 24-11-1 Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Violation: 26-02-1 Observed reuse of single-service articles.
|
11/2/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- 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. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. reachin
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical. Observed raw animal food stored over ready-to-eat food. eggs, raw meats over sauces, cooked items and produce, walkin
- Critical. Observed food stored on floor. storage, cooler, freezer
- Critical. Observed uncovered food in holding unit/dry storage area. walkin cooler
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- 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 empolyee wash hands with no hot water.
- Critical. Observed employee wash hands with no soap.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. in reachin
- Observed employee with no hair restraint.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed single-use containers (boxes and/or cans gallon container ) reused for the storage, dispensing of food.
- Observed a nonfood-grade sushi mat and sushi bowl used in food.
- Observed a nonfood-grade drill and mixer used in food.
- Observed nonfood-grade containers used for food storage.
- Observed insect control device installed over food preparation area.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Obseved hood filters in disrepair.
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on all kitchen equipment
- Equipment and utensils not properly air-dried.
- Observed utensils stored in crevices between equipment. knife
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Observed single-service articles stored without protection from contamination.
- Observed reuse of single-service articles.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Outer openings not protected with self-closing doors. screen
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Observed wall soiled with accumulated food debris. kitchen
- No suitable facilities provided to store employee clothing and other possessions.
- Critical. Pesticide use not in accordance with manufacturer's directions. raid intended for household use only
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. cords go up into ceiling
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. Employees have not received training related to their assigned duties.
|
8/30/2010 | 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. Observed raw animal food stored over ready-to-eat food.eggs / veggies in walk-in
- Critical. Observed food stored on floor.-storage ,freezer ,walk-in ,preparation area
- Critical. Observed uncovered food in holding unit/dry storage area.storage ,walk-in
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.ice
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.cutting raw chicken
- Observed ice scoop with handle in contact with ice.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable.
- Food-contact surface not smooth and easily cleanable.reach-in racks rusted and chipping
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed walk-in cooler gasket torn/in disrepair.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.barewood bottom shelf on preparation table
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease on nonfood-contact surface.hood filter
- Observed build-up of mold-like substance on surface of nonfood-contact surface.walk-in rack
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.storage shelves
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Observed reuse of single-service articles.gallon jug cut for rice scoop
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees. sushi area
- Observed grease accumulated under cooking equipment.
- Observed debris accumulated on kitchen floor.sushi area
- Observed wall soiled with accumulated food debris.cooks line
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Observed unlabeled spray bottle.
- Critical. Pesticide use not in accordance with manufacturer's directions.household use raid
- Critical. No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
- No Heimlich maneuver sign posted.
|
6/11/2010 | 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.walk-in
- Critical. Observed raw animal food stored over ready-to-eat food.eggs over veggies in walk-in
- Critical. Observed food stored on floor. storage ,walk-in ,freezer
- Critical. Observed uncovered food in holding unit/dry storage area.walk-in ,freezer
- Observed ice scoop with handle in contact with ice.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable.
- Food-contact surface not smooth and easily cleanable.line reach-in racks
- Observed single-use containers (boxes and/or cans) reused for the storage of food.gallon jug cut for scoop
- Observed nonfood-grade containers used for food storage. in storage and walk-in
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. barewood shelves in storage and preparation area
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed build-up of grease on nonfood-contact surface.hood filters
- Observed residue build-up on nonfood-contact surface.storage containers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.storage shelves
- Observed utensils stored in crevices between equipment.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical. Cold water not provided/shut off at employee handwash sink. Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.sushi area
- Observed open dumpster lid.
- Observed wall soiled with accumulated food debris. by back door
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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12/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/2/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/31/2009 | Routine - Food | Warning Issued |
| No report available. | 9/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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