- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, containers holding flour/cornstarch/salt.
- Basic - Ceiling tile missing by rear door.
- Basic - Food placed in soiled container/equipment, containers with cornstarch/salt/flour.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, freezer.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled money then proceeded to food preparation.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands, employee handles dirty dishes then proceeded to food preparation.
- High Priority - Employee touched soiled utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Employee wiped hands on clothes/apron/soiled towel after washing, wiped hands on pants.
- 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, rice/cornstarch/garlice and oil for less than 4 hours.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw duck over cream cheese. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged, beef over fish.
- High Priority - Toxic substance/chemical stored by or with single-service items. Cleaner Ram next to bags under front counter.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink, restroom at 67f.
- Intermediate - One compartment sink used for warewashing.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again, pork in walkin freezer.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, eggrolls in walkin cooler prepared 2 days ago.
|
4/7/2014 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser, kitchen.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, containers holding flour/cornstarch/salt.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling tile missing by rear door.
- Basic - Food placed in soiled container/equipment, containers with cornstarch/salt/flour.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, freezer.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water, chicken. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly, kitchen.
- Basic - Wall soiled with accumulated food debris, cookline/wain cooler/prep area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name, salt.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled money then proceeded to food preparation.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands, employee handles dirty dishes then proceeded to food preparation.
- High Priority - Employee touched soiled utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Employee wiped hands on clothes/apron/soiled towel after washing, wiped hands on pants.
- 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, rice/cornstarch/garlice and oil for less than 4 hours.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw duck over cream cheese. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged, beef over fish.
- High Priority - Toxic substance/chemical stored by or with single-service items. Cleaner Ram next to bags under front counter.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink, restroom at 67f.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - One compartment sink used for warewashing.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again, pork in walkin freezer.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, eggrolls in walkin cooler prepared 2 days ago.
- Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment, White Snake Lye Drain Cleaner was told used in food preparation sinks and floors.
|
2/5/2014 | Complaint Full | Call Back - Extension given, pending |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser, kitchen.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, containers holding flour/cornstarch/salt.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling tile missing by rear door.
- Basic - Cutting board has holes and is no longer cleanable. **Corrected On-Site**
- Basic - Duct tape used to repair nonfood-contact surface, food container(cabbage).
- Basic - Employee personal food not properly identified and segregated from food to be served to the public, walkin cooler and walkin freezer.
- Basic - Employee personal items stored in or above a food preparation area, several items of clothing in storage area.
- Basic - Food placed in soiled container/equipment, containers with cornstarch/salt/flour.
- Basic - Food stored on floor, sauces in walkin cooler.
- Basic - Grease accumulated under cooking equipment.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, freezer.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water, chicken. **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris, cookline and prep area.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly, kitchen.
- Basic - Uncovered food stored under can opener exposed to splash, chicken. **Corrected On-Site**
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated food debris, cookline/wain cooler/prep area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name, salt.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Shrimp 52°f marinated pork 48°f marinated chicken 50°f for less than 6 hours.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit, cabbage 68°f on top of counter for less than 6 hours.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled money then proceeded to food preparation.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands, employee handles dirty dishes then proceeded to food preparation.
- High Priority - Employee touched soiled utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Employee wiped hands on clothes/apron/soiled towel after washing, wiped hands on pants.
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
- 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, rice/cornstarch/garlice and oil for less than 4 hours.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw duck over cream cheese. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Marinated chicken over vegetables in walkin cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged, beef over fish.
- High Priority - Toxic substance/chemical stored by or with single-service items. Cleaner Ram next to bags under front counter.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink, restroom at 67°f.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink, kitchen. **Repeat Violation**
- Intermediate - One compartment sink used for warewashing.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again, pork in walkin freezer.
- 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. Cookline reachin cooler 48°f.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, eggrolls in walkin cooler prepared 2 days ago.
- Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment, White Snake Lye Drain Cleaner was told used in food preparation sinks and floors.
|
2/4/2014 | Complaint Full | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in dry storage area. (Case of canned bamboo shoots, case of bag-in-box soda, and cases of shortening)
- Basic - Case/container/bag of food stored on floor in walk-in cooler. (Large tub of meat sitting on floor)
- Basic - Food stored in holding unit not covered. (Soups not covered)
- Basic - Food stored on walk-in freezer floor. (Buckets of food)
- Basic - No copy of latest inspection report available.
- Basic - Single-service items stored on floor. (Case of to go container lids)
- Basic - Soiled reach-in cooler gaskets. (On large refrigerator and on unit under cold table)
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Cooked chicken 48°f, cooked pork 47°f, cooked shrimp 47°f)
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. (Bottom of large reach-in cooler soiled)
- Intermediate - No soap provided at handwash sink. (Sink next to 3 compartment sink)
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
7/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. (Lid to bulk dry good bins)
- Basic - Build-up of soil/debris on the floor under shelving. (In walk-in cooler)
- Basic - Case/container/bag of food stored on floor in dry storage area. (Cases of shortening and buckets of soy sauce)
- Basic - Case/container/bag of food stored on floor in walk-in cooler. (Case of cabbage)
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food not stored at least 6 inches off of the floor. ( in walk-in freezer and walk-in cooler)
- Basic - Food stored on counter not covered. (Yellow rice)
- Basic - Light not functioning. (Walk-in cooler)
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (Next to 3 compartment sink)
|
3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - OBSERVED CHICKEN NOT HELD COLD AT 41 DEGREES OR BELOW - 46 DEGREES
- Critical - OBSERVED EVIDENCE OF GREASE BEING DUMPED ON GROUND
- Critical - OBSERVED FOOD PRODUCTS THAWING IN STANDING WATER, SHRIMP AND BEEF STRIPS
- Critical - OBSERVED FRIED CHICKEN AND EGG ROLLS NOT PROPERLY DATE MARKED
- OBSERVED GREASE BUILDUP UNDER KITCHEN EQUIPMENT
- Critical - OBSERVED ISSUED STOP SALE ON YELLOW RICE NOT PROPERLY COOLED.
- Critical - OBSERVED KITCHEN HANDSINK NOT PROPERLY SUPPLIED WITH SOAP
- Critical - OBSERVED KNIFE WEDGED BETWEEN EQUIPMENT
- Critical - OBSERVED OPENED CAN OF OYSTER SAUCE NOT COVERED, SOY SAUCE STORED ON FLOOR OF WALKIN COOLER, CHICHEN AND BEEF STRIPS STORED ON FLOOR OF WALKIN FREEZER
- OBSERVED WALKIN FREEZER AND WALKIN COOLER CASKETS SOILED, OBSERVED SHELF ABOVE POT SINK SOILED, OBSERVED EXCESSIVE GREASE BUILDUP ON HOOD FILTERS, OBSERVED GASKET ON REACHIN COOLER UNDER COLD TABLE SOILED
- Critical - OBSERVED YELLOW RICE NOT COOLED PROPERLY WITHIN 6 HOURS
|
12/3/2012 | Complaint Full | Inspection Completed - No Further Action |
- Carbon dioxide tanks not adequately secured.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed build-up of grease on hood and filters.
- Observed bulk rice container lid in poor repair.
- Observed cleaver stored in crevices between equipment. Corrected On Site.
- Critical - Observed food stored on floor (bulk bags of rice). Corrected On Site.
- Critical - Observed interior of refrigerator soiled with accumulation of food residue.
- Observed single-service items stored on floor. Corrected On Site.
- Observed single-use containers (cans) reused for the storage of other foods.
- Critical - Observed soil residue in/on bulk food storage containers for sugar, corn starch, flour.
- Critical - Observed three dented #10 cans of bamboo shoots. Product not to be used.
|
4/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- CARBON DIOXIDE/HELIUM TANKS NOT ADEQUATELY SECURED.
- Critical - NO CONSPICUOUSLY- LOCATED THERMOMETER IN HOLDING UNIT...INTERIOR OF WALK-IN COOLER
- NO COPY OF LATEST INSPECTION REPORT
- OBSERVED BUILD-UP OF GREASE ON NON-FOOD -CONTACT SURFACE...MINOR BUILDUP ON HOOD FILTERS
- Critical - OBSERVED EMPLOYEE SMOKING IN A FOOD PREPARATION OR OTHER RESTRICTED AREA. - CORRECTED ON SITE
- OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT. CORRECTED ON SITE
- Critical - OBSERVED EMPLOYEES NOT WASHING HANDS... CORRECTED ON SITE
- Critical - OBSERVED EQUIPMENT AND UTENSILS NOT WASHED, RINSED AND SANITIZED IN THE CORRECT ORDER IN THREE-COMPARTMENT SINK...INSTRUCTED AS TO PROPER ORDER and CORRECTED ON SITE
- Critical - OBSERVED INTERIOR OF MICROWAVE SOILED
- Critical - OBSERVED NON-READY-TO-EAT FOOD HANDLED BY EMPLOYEES WITHOUT THE USE OF GLOVES, DELI PAPER, SCOOPS, TONGS OR OTHER UTENSILS. - CORRECTED ON SITE
- Critical - OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES F... PREP LINE SHRIMP and CHICKEN MOVED TO FREEZER - CORRECTED ON SITE
- Critical - OBSERVED PROCESSED, READY-TO-EAT, POTENTIALLY HAZARDOUS, FOOD HELD MORE THAN 24 HOURS NOT PROPERLY DATE- MARKED AFTER OPENING... MILK.- CORRECTED ON SITE
- Critical - OBSERVED SMALL AMOUNT OF LIVE FLIES IN KITCHEN
- Critical - OBSERVED SOIL RESIDUE IN STORAGE CONTAINERS
- Critical - OBSERVED TOXIC ITEM IMPROPERLY STORED...GLASS CLEANER... -CORRECTED ON SITE
- Critical - OBSERVED UNCOVERED FOOD IN HOLDING UNIT/DRY STORAGE AREA - EGGROLLS IN WALK-IN COOLER
- SEVERAL WET WIPING CLOTHS NOT STORED IN SANITIZING SOLUTION BETWEEN USES... - CORRECTED ON SITE
|
10/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - No conspicuously located thermometer in holding unit...interior of WIC.
- No copy of latest inspection report.
- Observed build-up of grease on nonfood-contact surface...minor buildup on hood filters...
- Critical - Observed employee smoking in a food preparation or other restricted area. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed employees not washing hands... Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink...instructed as to proper order and Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...prep line shrimp and chicken moved to freezer... Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening....milk... Corrected On Site.
- Critical - Observed small amount oflive flies in kitchen.
- Critical - Observed soil residue in storage containers.
- Critical - Observed toxic item improperly stored...glass cleaner... Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area...eggrolls in WIC...
- Several wet wiping cloths not stored in sanitizing solution between uses... Corrected On Site.
|
10/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/10/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit...(x1) cooler on prep line...
- Critical. Observed potentially hazardous food thawed in an improper manner...beef/chicken in sink... Repeat Violation. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area...bag of flour... Corrected On Site. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area...lettuce & celery not covered in walk in cooler...
- Critical. Observed uncovered food in holding unit/dry storage area...broccoli in prep cooler...
- Critical. Observed employee with open sores/cuts/burns handling food...owner, not serving or handling food...covered burn after noticed with band aid & patch... Corrected On Site.
- Critical. Observed employees not washing hands on a routine/regular basis as needed... Corrected On Site.
- Observed some employees with no hair restraint.
- Equipment or utensils not designed or constructed in a manner to dispense rice/flour...using small cooking pots... Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine...chlorine... Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation. Corrected On Site.
- Critical. Clean pots/pans nit store properly inverted between uses... Corrected On Site.
- Observed build-up of grease on nonfood-contact surface...hood & hood filters...
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Repeat Violation.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Observed food debris accumulated on kitchen floor...
- Observed floor area(s) covered with standing water. Corrected On Site.
- Ceiling tile missing...elec. nes & rubber pipes protruding from said missing tile...
- Observed wall in disrepair...sheetrock cover peeling off wall in storage area...
|
10/6/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
7/28/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-05-1 Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked, pork chicken in walkin freezer. Repeat Violation.
- 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, egg rolls in walkin cooler.
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name, rice brute,
- Critical. Violation: 03A-06-1 Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit, shell eggs at 46 degrees fahrenheit in reachin cooler cookline with ambient air temperature at 50 degrees fahrenheit.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler on cookline ambient air temperature at 50 degrees fahrenheit.
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, cooked chicken and wontons.
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, cooked noodles and wontons mixture. Repeat Violation.
- Critical. Violation: 12A-03-1 Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink, washed hands in mopsink. Repeat Violation.
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, leaving and returning to work station.
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical. Violation: 22-23-1 Observed encrusted, soiled material on makeline top cover on cookline.
- Critical. Violation: 22-28-1 Observed interior of smoker/cooker soiled with accumulation of food residue.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on front of 3 compartment sink.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on outside of brutes. Repeat Violation.
- Violation: 29-08-1 Plumbing system in disrepair, handsink drains very slow. Repeat Violation.
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing, utensils in handsink . Repeat Violation.
- Critical. Violation: 32-07-1 Observed paper towel dispenser at handsink in kitchen not clean.
- Critical. Violation: 32-07-1 Observed handsink in kitchen not clean. Repeat Violation.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees, restroom.
- Violation: 37-03-1 Observed wall in disrepair, peeling paint in restroom.
- Violation: 37-05-1 Observed wall soiled with accumulated food debris, handsink area. Repeat Violation.
- Violation: 42-03-1 Wet mop not hung to dry. Repeat Violation.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Critical. Violation: 53A-05-1 Person in charge failed to insure proper handwashing by employees.
- Critical. Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, bare hand contact. Repeat Violation.
|
4/20/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked, pork chicken in walkin freezer. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, egg rolls in walkin cooler.
- Critical. Working containers of food removed from original container not identified by common name, rice brute,
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit, shell eggs at 46 degrees fahrenheit in reachin cooler cookline with ambient air temperature at 50 degrees fahrenheit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cooked pork at 47 degrees fahrenheit marinated beef at 45 degrees fahrenheit in reachin cooler cookline.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler on cookline ambient air temperature at 50 degrees fahrenheit.
- Critical. Observed potentially hazardous food thawed at room temperature, chicken.
- Critical. Observed potentially hazardous food thawed in standing water, chicken.
- Critical. Observed raw animal food stored over cooked food, walkin cooler raw beef over cooked pork. Repeat Violation.
- Critical. Observed uncovered food under/next to handsink in kitchen, sauces. Corrected On Site.
- Critical. Observed uncovered food under preptable frontline, cooked chicken and wings.
- Critical. Observed uncovered food in walkin cooler, egg rolls. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area, sugar salt containers. Corrected On Site.
- Critical. Observed uncovered food in walkin freezer, chicken for soup.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, cooked chicken and wontons.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, cooked noodles and wontons mixture. Repeat Violation.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink, washed hands in mopsink. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, leaving and returning to work station.
- Observed ripped/worn tin foil/cardboard used as shelf cover in walkin cooler.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical. Observed encrusted, soiled material on makeline top cover on cookline.
- Critical. Observed interior of smoker/cooker soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on front of 3 compartment sink.
- Observed build-up of food debris, dust or dirt on outside of brutes. Repeat Violation.
- Critical. Observed evidence of waste from grease trap onto ground in back.
- Plumbing system in disrepair, handsink drains very slow. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing, utensils in handsink . Repeat Violation.
- Critical. Observed handsink in kitchen not clean. Repeat Violation.
- Critical. Observed paper towel dispenser at handsink in kitchen not clean.
- Critical. No handwashing sign provided at a handsink used by food employees, restroom.
- Critical. Handwashing cleanser lacking at handwashing lavatory, kitchen.
- Observed wall in disrepair, peeling paint in restroom.
- Observed wall soiled with accumulated food debris, handsink area. Repeat Violation.
- Observed personal care item stored with food, employee jacket. Corrected On Site.
- Critical. Observed toxic item stored by food, soap next to noodles.
- Wet mop not hung to dry. Repeat Violation.
- Observed unnecessary items on the premise, empty oil containers, pallets in back.
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, bare hand contact. Repeat Violation.
|
4/19/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface...hood filter system...
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical. Observed rain water and excess mop water on floor @ back door...
- Critical. Observed toxic item improperly stored. Corrected On Site.
- Wet mop not hung to dry.
- Carbon dioxide/helium tanks not adequately secured.
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9/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/2/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/1/2009 | Routine - Food | Warning Issued |
| No report available. | 2/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/12/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/8/2008 | Routine - Food | Warning Issued |
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