- Basic - Bathroom door not self-closing./ kitchen bathroom
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./ at the buffet area
- Basic - Covered waste receptacle not provided in women's bathroom./ employee bathroom
- Basic - Cutting board has cut marks and is no longer cleanable./ at cook line
- Basic - Food stored in holding unit not covered./ reaching freezer cook line chicken breast
- Basic - In-use wet wiping cloth/towel used under cutting board. / at cook line **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair./ Severals through out kitchen
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food./ tomatoes sauce at cook line
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Working containers of food removed from original container not identified by common name./ flour and sugar at dry area **Repeat Violation**
- 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./ prepping eggs roll at cook line
- 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. Re- educated will discard at 2:00 pm .sushi rice at cook line
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine./ by walking cooler
- Intermediate - Handwash sink not accessible for employee use at all times./ a table install in front of the hand sink by dish machine area **Repeat Violation**
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08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
2/12/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Corrected On-Site**
- Basic - Food stored on floor, in dry storage room and inside walk in freezer.
- Basic - Interior of microwave soiled with encrusted food debris, at bar
- Basic - Soiled reach-in cooler gaskets.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Letter from provider was fax while doing the inspection. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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. Plan was given and explain for the first time **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches, sweet and sour chicken.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, egg rolls and sweet and sour chicken. **Repeat Violation**
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2/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit- raw chicken 58-63; product received 30 mins. prior; recommend rapid chilling or immediate cooking. **Admin Complaint** **Repeat Violation** At callback inspection food dated 11/03 was at 46°/47°, all inside walk in cooler raw chicken, cooked chicken sweet and sour and egg rolls. Ribs at 44° Garlic with oil was at 74°, no time as public health control plan available
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11/6/2013 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Clean knives/utensils stored in crevices between equipment./ knife stored in between shelf and reach in cooler cooks line **Admin Complaint** **Repeat Violation**
- Basic - Cutting boards have cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Admin Complaint**
- Basic - Food stored in dry storage area not covered- flour and bread crumbs
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit- 88° **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water- raw chicken and ducks.
- Basic - Raw fruits/vegetables not washed prior to preparation- melon. **Corrected On-Site**
- Basic - Utilizing the trash can as a shelf to hold chicken and duck in prep area **Admin Complaint** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Admin Complaint** **Repeat Violation**
- Basic - Wiping cloth/towel used under cutting board. **Admin Complaint** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee touching cut melon 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. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit- raw chicken 58-63°; product received 30 mins. prior; recommend rapid chilling or immediate cooking. **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored with ready-to-eat food in reach-in cooler in a way that allows for cross-contamination; must reach over ready to eat food to get raw product.
- High Priority - Shell eggs in use or stored with cracks or broken shells. **Admin Complaint**
- Intermediate - Handwash sink not accessible for employee use at all times- dish area. / blocked by wire shelving rack that isn't easily movable **Repeat Violation**
- Intermediate - Heavy accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked- all product in walk in cooler.
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7/30/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Dishmachine has no data plate/operating specifications. **Repeat Violation** **Warning**
- Basic - Food storage container/container lid cracked or broken./ on the bulk product sugar, corn starch, salt **Warning**/ 1 lid still cracked
- Basic - Heavy Build-up of grease/dust/debris on hood filters dripping down **Warning**/ will be getting done this week
- Intermediate - Handwash sink not accessible for employee use at all times.employee hand washing sink by wire shelving which isn''t easily moveable **Warning**/ still need move rack better
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4/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean knives/utensils stored in crevices between equipment./ knives between equipment cooks line **Corrected On-Site** **Warning**
- Basic - Dishmachine has no data plate/operating specifications. **Repeat Violation** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ employee drink inside cooks line cooler **Corrected On-Site** **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. / food eaten by employees only soy milk, fish walk in cooler **Warning**
- Basic - Food storage container/container lid cracked or broken./ on the bulk product sugar, corn starch, salt **Warning**
- Basic - Food stored on floor./ walk in freezer **Repeat Violation** **Warning**
- Basic - Heavy Build-up of grease/dust/debris on hood filters dripping down **Warning**
- Basic - Ice scoop handle in contact with ice./ wait station also **Warning**
- Basic - In-use utensil not used with moist food stored in running water./ buffet line **Warning**
- Basic - Trash can utilized as shelf for pork ribs in prep area **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. / wait station **Warning**
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name./ bulk storage containers **Warning**
- 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./ prepping veg abeles and makings sushi rolls **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ corn starch garlic n oil on cart in front of cooks line recommended rapid chill- ice bath **Warning**
- 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. Re- educated will discard at 2.30 pm **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ on buffet # 2 **Warning**
- High Priority - Shell eggs in use or stored with cracks or broken shells. **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored by or with food./ cleaner prep area **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times.employee hand washing sink by wire shelving which isn't easily moveable **Warning**
- Intermediate - Heavy Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ by dishmachine **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food./ corn starch, garlic oil **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service./ wrong advisory gave one **Corrected On-Site** **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled.cleaner prep area **Warning**
- Marked exit/path to marked exit blocked. For reporting purposes only./ by restroom large plant and chair **Warning**
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4/8/2013 | Routine - Food | Warning Issued |
- Critical - Violation: 16-01-1 Observed missing/inaccurate warewashing machine data plate. Repeat Violation.
- Critical - Violation: 16-01-1 Observed missing/inaccurate warewashing machine data plate.
- Violation: 29-08-1 Plumbing system in disrepair- cook line hand wash sink; slow drain.
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8/31/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures- walk in cooler. Repeat Violation.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours- duck, ribs, fried drumsticks, and fried chicken cooled overnight at 45-46f. Repeat Violation.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location- tongs hung from oven handle. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit- walk in cooler. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable- cook line. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method- 6 inch containers covered. Repeat Violation.
- Critical - Observed food stored on floor- plastic bulk food containers in dry storage area. Repeat Violation.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit- rice paddle. Corrected On Site. Repeat Violation.
- Critical - Observed missing/inaccurate warewashing machine data plate. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit- raw chicken, raw shrimp, and raw beef at 46f in walk in cooler. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food- raw shell eggs over lo mein noodles in cook line reach in cooler, and raw shell eggs over lettuce in walk in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed uncovered food in walk in cooler. Corrected On Site. Repeat Violation.
- Plumbing system in disrepair- cook line hand wash sink; slow drain.
- Critical - Sanitizing solution not used after utensils are washed and rinsed.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/29/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in walk in cooler.
- Critical - Violation: 08A-28-1 Observed food stored on floor- plastic apple juice containers in bar area; plastic bulk containers in dry storage area.
- Violation: 14-37-1 Observed cutting boards grooved/pitted and no longer cleanable.
- Critical - Violation: 16-01-1 Observed missing/inaccurate warewashing machine data plate.
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8/29/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in walk in cooler.
- Critical - Violation: 08A-28-1 Observed food stored on floor- plastic apple juice containers in bar area; plastic bulk containers in dry storage area.
- Violation: 14-37-1 Observed cutting boards grooved/pitted and no longer cleanable.
- Critical - Violation: 16-01-1 Observed missing/inaccurate warewashing machine data plate.
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. On CB, time extended; this violation must be corrected by 8/24/2012
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6/22/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures- cold well buffet; ice not reaching bottom of pans. Repeat Violation. This violation must be corrected by : 6-22-12.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures- walk in cooler. Repeat Violation. This violation must be corrected by : 6-22-12.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours- chicken wings cooled overnight at 47f in walk in cooler; roasted duck cooled overnight at 48f in walk in cooler.
- Drain cover(s) missing- under triple sink.
- Food-contact surface not smooth and easily cleanable- towel under cutting board. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions- bar area. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times- blocked; dish area. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory- dish area. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- Critical - No conspicuously located thermometer in walk in cooler.
- Observed cutting boards grooved/pitted and no longer cleanable.
- Observed employees with no hair restraint. Corrected On Site.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed food being cooled by nonapproved method- 6 inch deep covered plastic container.
- Critical - Observed food stored on floor- plastic apple juice containers in bar area; plastic bulk containers in dry storage area.
- Critical - Observed handwash sink used for purposes other than handwashing- wire sponge inside; bar and dish area. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit- next to rice maker. Corrected On Site.
- Critical - Observed lighht buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed missing/inaccurate warewashing machine data plate.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit- raw chicken at 48f, raw beef at 47f in walk in cooler; corn starch at 79f in cook line; mussels at 48f in buffet cold well. Repeat Violation. This violation must be corrected by : 6-22-12.
- Critical - Observed raw animal food stored over ready-to-eat food- raw shell eggs over produce. Corrected On Site.
- Critical - Observed uncovered shrimp and crab legs in walk in freezer.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above- fried fish at 119f in buffet line. Operator voluntarily removed buffet item. Repeat Violation.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing- 100 ppm.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked- walk in cooler. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse- chicken wings cooled overnight at 47f in walk in cooler; roasted duck cooled overnight at 48f in walk in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/21/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/2/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53B-08-1 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. All expired 6/13/11. Repeat Violation. On CB, time extended; violation must be corrected by 12/6/11.
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10/6/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Potentially hazardous foods on cold well buffet not cold holding at 41 DEGREES F or below.Ice slurry mixture was not touching bottom of food pans on buffet.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Walk-in cooler potentially foods not maintain at 41 DEGREES F in walk-in cooler.
- Critical - Cooked sushi white rice not held at 135 degrees Fahrenheit or above.Noted at 81 DEGREES F in THERMO HOLDER for 1 hour,Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Knife stored between prep tables.
- 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. All expired 6/13/11. Repeat Violation.
- Critical - No thermometer provided to measure temperature of food product that reads 0-220 DEGREES F.
- Observed attached equipment soiled with accumulated dust. Moderate dust accumulated in WIC evaporator coil.
- Observed build-up of grease on nonfood-contact surface. Heavy build up in prep table.
- Observed cutting board grooved/pitted and no longer cleanable at cookline cooler.Recommend using other side.
- Observed equipment in poor repair.Observed food grade containiers in disrepair in walk-in cooler.
- Critical - Observed food stored in a prohibited area. Dead flies on six glue strips hanging over food prep table areas in kitchen . Corrected On Site.Operator removed.
- Observed galvanized metal in contact with acidic foods.Observed open cans of acidic food stored in walk-in cooler.
- Observed grease accumulated on kitchen floor under fryer.
- 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 in bag.
- Critical - Observed interior of two cook's reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit on cold buffet.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.All potentially hazardous foods were found cold holding at 45 DEGREES F in walk-in cooler. Cooked chicken 45f, shrimp 45f. This violation must be corrected by : 10/6/11.
- Observed three employee with no hair restraint in kitchen . Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked for all cooked foods in walk-in cooler holding more than 24 hours.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Chicken reheated for hot holding 1 hour ago at 99f in buffet line. Corrected On Site. Reheated.
- Critical - Working containers of food removed from original container not identified by common name. In dry storage area.
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10/4/2011 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours, rice.
- Equipment and utensils not properly air-dried.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Filter needs replacement.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Knives in crevice.
- 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. Training expired. Repeat Violation.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance, cardboard under rice pot.
- Observed build-up of grease on nonfood-contact surface, next to stove.
- Observed cutting board heavily grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor, buckets.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. Operator discarded chicken.
- Critical - Observed soil buildup on edges of ice bin.
- Critical - Observed uncovered food in holding unit/dry storage area, reachin freezer.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).Rice.
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation, spring rolls loose in cardboard box in freezer.
- Critical - Working containers of food removed from original container not identified by common name. Sauces in buckets not identified. Corrected On Site. Operator labeled buckets.
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8/30/2011 | Routine - Food | Warning Issued |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Inside flour container. In dry storage room.
- 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. Certificates are expired. Expires on 06/15/11.
- Critical - Observed accumulation of slime inside dish machine. Around spray nozzles.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee touching washed vegetables with bare hands. Corrected On Site. Employee washed hands and discarded vegetables.
- Observed build-up of food debris on shelves located in walk in cooler.
- Observed build-up of old soap inside soap dispenser. In kitchen men restroom.
- Observed build-up of slime on make table door gaskets. At cook line.
- Critical - Observed employee chewing gum while preparing food. Corrected On Site. Gum was discarded.
- Critical - Observed raw animal foods not properly separated from each other in holding unit. Raw beef stored by raw seafood. Raw beef stored in hotel pan too high, a possible cross contamination. Corrected On Site. Raw beef was removed and stored in smaller amounts.
- Critical - Vacuum breaker mising at hose bibb. At mop sink Y hose connection. Hose bibb connection only.
- Wet wiping cloth not stored in sanitizing solution between uses. Wet towels on counters. At kitchen preparation area. Repeat Violation.
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6/29/2011 | Complaint Full | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions, all sink. Corrected On Site.
- Observed build-up of grease on hood filters.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation, inside walk in cooler, ribs, rice.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method, cooked food inside walk in cooler cover. Corrected On Site.
- Critical - Observed food stored on floor, inside walk in freezer.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/25/2011 | Complaint Full | Inspection Completed - No Further Action |
- Carbon dioxide tanks located in dry storage not adequately secured. Repeat Violation.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. At 0 PPM. Set up three compartment sink for sanitizing until dishmachine is repair.
- Critical - No chlorine chemical test kit provided when using chemical sanitizer at warewashing machine.
- Observed build-up of food debris on shelves located inside walk in cooler.
- Observed build-up of grease and food on top,inside and outside of grill that is not in use. At cook line.
- Observed door gaskets with slimy/mold-like build-up. At cook line make table cooler doors.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. At buffet bar by cooked rice. Corrected On Site. Operator removed utensil.
- Observed several employee with no hair restraint. Corrected On Site. Operator provided hats.
- Critical - Observed several open beverage container on a food preparation table. At back kitchen area. Corrected On Site. Operator had employee put drinks on bottom shelf, away from food.
- Critical - Raw shell eggs not properly separated from ready-to-eat food. At cook line make table cooler. Raw shell eggs stored over ready to eat food. Corrected On Site. Operator removed eggs.
- Critical - Self-service ice cream lacking adequate sneezeguards or other proper protection from contamination. Glass for sneezeguard was removed. Corrected On Site. Operator put glass back on sneezeguard.
- Critical - Vacuum breaker mising at hose bibb. At mop sink Y hose connection. Hose bibb only.
- Wet wiping cloth not stored in sanitizing solution between uses. Several wet towels on counters.
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3/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation, eggs rolls, ribs, sweet and sour chicken inside the walk in cooler .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit by evidence of beens sprout 46, at preparation table infront of cook's line. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours rice 86, sweet and sour chicken 75. Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature, ribs at preparation area.
- Critical. Observed food stored on floor, bags of rice at dinning room, chicken inside walk in cooler .
- Observed old food stuck to clean dishware/utensils.
- Critical. Observed buildup of slime in the interior of ice machine, both machines.
- Critical. Observed buildup of slime on soda dispensing nozzles, both stations.
- Equipment and utensils not properly air-dried. Repeat Violation.
- Carbon dioxide/helium tanks not adequately secured, dry storage room.
- Critical. Observed expired Food Manager Certification.
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11/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans. 4 # 10 can, water chestnuts. Operator separated them for credit. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. Salt Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. GarlI in oil 72DF, cookline Corrected On Site. Repeat Violation.
- Critical. Displayed food not properly protected from contamination. icecream in buffet line. Corrected On Site.
- Critical. Observed food stored on floor. A container of salt. Corrected On Site.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Equipment and utensils not properly air-dried. Pans on the shelf.
- Observed single-service articles stored without protection from contamination. Dirty plastic bags stored inside the foodgrade bags - stored in a box. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Towels bucket chlorine -150 ppm. Corrected On Site.
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1/13/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken wings at 53 DF, cookline Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Eggs stored beside wasabi in walk in cooler. Corrected On Site. Repeat Violation.
- Observed employees with no hair restraint. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Plumbing system in disrepair. Bar- 3 compartment sink. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Kitchen , beside hood Corrected On Site. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Kitchen , beside dishwasher Corrected On Site. Repeat Violation.
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12/23/2009 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).For chicken wings 56F 15 pounds.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. For egg rolls and chicken prepared days ago.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. For food in the buffett under 1 hr.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. For chicken at 56F cook the previous night.
- Critical. Observed potentially hazardous food thawed at room temperature. For a case of chicken wings.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.Inside the 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. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. For rice scoop.
- Critical. Observed hand wash sink used for purpose other than washing hands. By evidence of dish towels in the inside the sink Corrected On Site.
- Food-contact surface not smooth and easily cleanable. For chip containers were food is in storage. Corrected On Site.
- Observed nonfood-grade containers used for food storage.Bags and boxesand containers use to sorage food in the freezer.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed interior of reach-in cooler heavely soiled with accumulation of food residue. this unit is used for dry food storage, FOOD HAS BEEN REMOVED OUT OF THIS UNIT.
- Equipment and utensils not properly air-dried.Water nesting.
- Critical. Handwash sink not accessible for employee use at all times. Block close to the 3 comp sink.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed food debris accumulated on kitchen floor.
- Observed floor area(s) covered with standing water.By the tall reach in cooler.
- Observed hole in wall. Under 3 comp sink.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
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7/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/1/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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