- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment. Callback- operator cleaned but still has small amount of build up. Time extension given.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. On Cook line, cleaver **Repeat Violation**
- Basic - Light not functioning. Over walk in cooler. **Repeat Violation**
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5/2/2014 | Complaint Full | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. In rear dining room area.
- Basic - Drain cover(s) missing. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in a prohibited area. Observed whole fish in walk in cooler over customer food. Stated it was for employee use.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. On Cook line, cleaver **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Near ice cream buffet station. No running water in Dipperwell
- Basic - Light not functioning. Over walk in cooler. **Repeat Violation**
- Basic - Plumbing system in disrepair. Observed removed drain cover on cook line drain. Observed small electric machine with snake type device in drain. Operator stated that repair person was onsite working on grease drainage/system. Flushed toilets, emptied triple sink and observed no sewage/ water surrounding any drains in establishment. Per deputy district, next day warning issued.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cook line reach in cooler- diced pork 45°, pork 44°, cooked shrimp 45°, raw chicken 44°. Operator will discard after 4 hours, next day warning issued. Thermometer calibrated. Immediate administrative action requested. **Admin Complaint**
- 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 - Grease interceptor/trap overflowing onto floor/ground. Observed lid from grease trap located outside rear exterior door removed. Observed standing water surrounding grease trap in corner of rear parking lot.
- 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. Cook line reach in cooler.
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5/1/2014 | Complaint Full | Warning Issued |
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw meats over cut onions, shredded vegetables, etc. throughout cooler. **Repeat Violation**. Callback- large tubs of raw meat, chicken and pork, over cut onions in walk in cooler.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Ice scoop stored in hand sink by ice machine. **Corrected On-Site**. Callback- observed soiled knife sharpener rod in hank sink by triple sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cut cabbage left on counter on cook line. **Corrected On-Site**. Callback- cut cabbage, cut more than 4 hours ago 74° on counter on cook line.
- 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. Operator provided one safestaff employee card. Stated others were at home. **Repeat Violation** callback- operator provided safestaff book.
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4/3/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. In raw chicken on top portion of reach in cooler. **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On lower prep shelving, and lower shelving in wait station.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Soup bowls on buffet stored food contact side-up.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area. Soiled aprons stored , hanging from, reach in cooler shelving.
- Basic - Floor area(s) covered with standing water.
- Basic - Ice machine condensate drain line draining onto ground causing a sanitary nuisance. Currently draining into bucket. Stated that repair person was called.
- Basic - In-use ice scoop stored on soiled surface between uses. In hand sink. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line. By reach in cooler.
- Basic - Light not functioning. Over walk in cooler.
- Basic - Storage of tools on shelf above or with food. Soiled heavy duty fan stored directly next to, almost touching, bag of onions by rear door.
- Basic - Stored food not covered in walk-in cooler. Throughout cooler. **Repeat Violation**
- Basic - Walk-in freezer shelves soiled with encrusted food debris. Heavily soiled.
- Basic - Water leaking from faucet/faucet handle. On hand sink by triple sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Food stored in ice used for drinks. Pan of chopped lemons stored in wait station ice bin. Operator discarded. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw in shell eggs stored over cut vegetables in cook line reach in cooler, top portion of cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw meats over cut onions, shredded vegetables, etc. throughout cooler. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef over shrimp.
- Intermediate - Accumulation of food debris/grease on food-contact surface. In rice cooker. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Sink by triple sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Ice scoop stored in hand sink by ice machine. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cut cabbage left on counter on cook line. **Corrected On-Site**
- 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. Operator provided one safestaff employee card. Stated others were at home. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed no date marking onsite. Including cooked meats, prepared egg rolls, krab salad, etc.
- Intermediate - Spray bottle containing toxic substance not labeled. Yellow cleanser. On shelf by triple sink.
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1/28/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In raw chicken . . And non handled re-used bamboo shoot can used to scoop uncooked rice in the dry storage area.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - Stored food not covered in walk-in cooler. Most food items not covered.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. For bulk dry goods.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over vegetables.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer. Raw chicken-over shrimp
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1/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In raw chicken . . And non handled re-used bamboo shoot can used to scoop uncooked rice in the dry storage area.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Heavy on lower prep shelving.
- Basic - Duct tape used to repair nonfood-contact surface. On reach in cooler gaskets.
- Basic - Employee with no hair restraint while engaging in food preparation. Cook.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use utensil not used with moist food stored in running water. On buffet. Operator turned water on in dipper well. **Corrected On-Site**
- Basic - Nonfood-grade paper used in direct contact with food. Paper printed menus directly covering food.
- Basic - Reuse of single-service articles. Soiled grease box used to store shrimp, shrimp in direct contact. In walk in freezer.
- Basic - Soiled dry wiping cloth in use.
- Basic - Stored food not covered in walk-in cooler. Most food items not covered.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - All potentially hazardous (time/temperature control for safety) food on buffet hot held at less than 135 degrees Fahrenheit. Items on east side hot holding unit. Hot holding- 123° dumplings, 126° chicken, 104° beef broccoli, 124° roasted chicken, no next day warning issued due to operator reheating food and second hot holding unit is maintaining temperature.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Shredded cabbage on counter. 56° , operator will discard after 4 hours, placed in refrigeration.
- 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. Fresh garlic oil 71°, operator will discard in 4 hours. Administrative action requested on 11/20/13. **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. For bulk dry goods.
- High Priority - Raw animal food stored in same container as ready-to-eat food. Non handled bowl with raw chicken juices stored directly on top of sliced raw green peppers. Operator discarded. Administrative action requested on 11/20/13. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over vegetables.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer. Raw chicken-over shrimp
- High Priority - Toxic substance/chemical stored by or with food. Medicine, vitamins in walk in cooler over customer food.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- 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. Operator only provided on certificate.
- Intermediate - Soil residue in food storage containers. Rice , hot holding unit soiled.
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11/20/2013 | Routine - Food | Warning Issued |
- 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. Callback- fresh garlic oil was at 82 on cook line. 11/20/13 callback- fresh garlic oil mixture on cook line crash cart at 71°
- High Priority - Raw animal food stored in same container as ready-to-eat food. Scooping dish for raw chicken stored directly on top of cooked pork. Operator reheated pork to 172. Callback- observed a bowl that was used to scoop raw chicken stored directly on top of cooked pork in the top section of the reach in cooler.. Observed raw food juices touching the cooked pork. Small amount of pork was tainted , operator discarded. 11/20/13 callback- observed a non handled bowl with raw chicken juices stored directly on top of raw sliced green peppers on top portion of cook line reach in cooler. Peppers were discarded
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11/20/2013 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Equipment in poor repair. Main reach in cooler. Callback- main cook line reach in cooler not maintaining food 41° or below.
- Basic - Food debris accumulated on kitchen floor.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 87 on cook line. **Repeat Violation**. Callback- rice scoop on cook line in standing water at 86°
- Basic - Light not functioning. Prep area
- 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. Callback- fresh garlic oil was at 82° on cook line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Items in reach in cooler on cook line. Next day warning issued. Callback- all times in reach in cooler not maintained at 41° or below. Raw chicken 62°, cooked pork 59°, fresh sprouts 49°, cooked shrimp 52°. Per operator, items out of temperature less than 4 hours so items rapid chilled in freezer. Operator advised that repairman was on site today and will be out again tomorrow to repair.
- High Priority - Raw animal food stored in same container as ready-to-eat food. Scooping dish for raw chicken stored directly on top of cooked pork. Operator reheated pork to 172. Callback- observed a bowl that was used to scoop raw chicken stored directly on top of cooked pork in the top section of the reach in cooler.. Observed raw food juices touching the cooked pork. Small amount of pork was tainted , operator discarded.
- Intermediate - Cutting board(s) stained/soiled.
- 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.
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7/26/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Not turned on at ice cream station.
- Basic - Raw animal food stored above unwashed produce. Aw chicken over unwashed carrots **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Blue bag. **Corrected On-Site**
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7/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On storage cup used to store wood skewers, heavily soiled.
- Basic - Cloth used as a food-contact surface.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. All cooks
- Basic - Equipment in poor repair. Main reach in cooler
- Basic - Food debris accumulated on kitchen floor.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 87° on cook line. **Repeat Violation**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Turned off at ice cream station. **Corrected On-Site** **Repeat Violation**
- Basic - Light not functioning. Prep area
- Basic - Shelf under preparation table soiled with food debris.
- 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. Cutting pork
- 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.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Paper Menus used as drain boards, with direct contact of fried items. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Items in reach in cooler on cook line. Next day warning issued.
- High Priority - Raw animal food stored in same container as ready-to-eat food. Scooping dish for raw chicken stored directly on top of cooked pork. Operator reheated pork to 172°
- High Priority - Raw animal food stored over ready-to-eat food. Throughout the walk in cooler. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times. Bags stored in sink. **Corrected On-Site** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- 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.
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7/25/2013 | Routine - Food | Warning Issued |
- Basic - Food stored on floor. Bags of vegetables, back room. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Krab sticks. **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. Observed no date markings onsite, cooked meats, egg rolls, etc. **Repeat Violation**
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5/9/2013 | Complaint Full | Call Back - Complied |
- Basic - Food stored on floor. Bag of onions. **Repeat Violation**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Not turned on at ice cream station.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Krab. **Repeat Violation**
- Basic - Raw animal food stored above unwashed produce. Aw chicken over unwashed carrots **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Blue bag. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification.
- 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. **Repeat Violation**
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5/9/2013 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food stored on floor. Bags of vegetables, back room. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Krab sticks. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Raw pork over whole melons. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, **Corrected On-Site**
- 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. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp on buffet, will discard after 4 hours.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Items on hot buffet, stacked too high in shallow pans. Will discard after 4 hours. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw in shell eggs in crate, stored directly on cabbage on prep table **Repeat Violation**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Noodles and cookies on buffet. **Corrected On-Site**
- 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. On cold buffet , no next day warning issued because only one item out of temperature. The sushi shrimp rolls were in shallow pan, not surrounded by ice.
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. Buffet. No next day warning issued because only two items out of temperature. Remaining items hot.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed no date markings onsite, cooked meats, egg rolls, etc. **Repeat Violation**
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2/28/2013 | Complaint Full | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. will call vendor. will use triple sink set up with chlorine at 50-100 ppm until repaired .
- Equipment or utensils not designed or constructed in a durable manner. using steel wool to clean in use woks.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. white rice, buffet hot holding unit.
- Lights not functioning. bulbs out. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed employees using same utensil to handle raw and cooked product. bowl that was used for scooping raw chicken stored directly on top of cooked pork. operator discarded.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. buffet, by rice. at 108 degrees. Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. ice cream station, Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. in walk in cooler . Repeat Violation.
- Critical - Observed soiled reach-in cooler gaskets. Repeat Violation.
- Critical - Observed unlabeled spray bottle. pink chemical . Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked white rice on buffet. Repeat Violation. will discard after 4 hours .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Repeat Violation.
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10/8/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. grill reach in cooler . adjusted gauge from 4 to colder level 6 . will use other reach in cooler an walk in cooler until maintaining 41 degrees or below.
- Equipment or utensils not designed or constructed in a durable manner. cardboard box used for direct contact strage of fried soup noodles.
- Critical - Hand wash sink lacking proper hand drying provisions. by ice machine.
- Critical - Hand wash sink lacking proper hand drying provisions. by triple sink. Corrected On Site.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. rice pot on buffet.
- Light not functioning. by triple sink.
- Lights missing the proper shield, sleeve coatings or covers. end of cook line.
- Critical - Observed buildup of slime in the interior of ice machine. on upper lip where gasket is missing.
- Observed food debris accumulated on kitchen floor. walk in cooler.
- Observed hole in ceiling. missing tile over walk in cooler .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. cooked rice. soup bowl.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in grill reach in cooler . less thaan 4 hours. rapid chilled.
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over pork in reach in cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw meats over sauces , walk in cooler . Repeat Violation.
- Critical - Observed unlabeled spray bottle. pink chemical.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. breaded chicken on buffet. other buffet items above 135 degrees. operator removed grate/drain grid between food item and steam pan. will discard after 4 hours.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. white rice on buffet. operator discarded.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. over soup noodles. Corrected On Site. Repeat Violation.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/3/2012 | Complaint Full | Inspection Completed - No Further Action |
- 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. cooked meatsegg rolls, etc. Repeat Violation.
- Critical - Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. soup noodles and green onions. Corrected On Site. Repeat Violation.
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw eggs over cabbage, ric. Repeat Violation.
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw meats over watermelons and sauces. walk in cooler. Repeat Violation.
- Critical - Violation: 08B-05-1 Observed employees using same utensil to handle raw and cooked product. non handled metal bowl with raw pieces of chicken sitting directly on top of cooked pork. operator discarded pork.
- Violation: 15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board.
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9/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employees using same utensil to handle raw and cooked product. non handled bowl used for raw chicken over pan of vegetables. operator discarded vegetables . green peppers.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board . Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. hood filters heavily soiled with grease and dripping over wok area.
- 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. non handled bowl used for raw chicken . Corrected On Site.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food thawed in standing water. raw shrimp in bucket .
- Critical - Observed raw animal food stored over cooked food. raw shrimp over vegetables , walk in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. raw in shell eggs over vegetables , top of reach in cooler . Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw shrimp , walk in cooler . Corrected On Site.
- Critical - Observed unlabeled spray bottle. under dish machine .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. double panned items on buffet. will discard in 4 hours.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. over green onions, soup noodles on buffet. Repeat Violation.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Light not functioning. by triple sink.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. walk in shelving.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed employees using same utensil to handle raw and cooked product. non handled metal bowl with raw pieces of chicken sitting directly on top of cooked pork. operator discarded pork.
- Critical - Observed expired Food Manager Certification. only certified manager certificate expired 5/8/12
- Critical - Observed food stored on floor. bags of onions, bins of flour.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. buffet, ice cream scoop. Corrected On Site. Repeat Violation.
- Observed nonfood-grade drill used for food preparation .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fresh garlic oil. operator will discard at 6 pm.
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over cabbage, ric. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. raw meats over watermelons and sauces. walk in cooler. Repeat Violation.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. plastic silverware on cook line has handles intermixed, not facing same direction. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meatsegg rolls, etc. Repeat Violation.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. plates. Repeat Violation.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. soup noodles and green onions. Corrected On Site. Repeat Violation.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted.
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6/18/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Displayed food not properly protected from contamination. soup noodles on buffet not under sneezeguard. Corrected On Site.
- Critical - Observed employees using same utensil to handle raw and cooked product. observed same utensil used for raw chicken and cooked pork, reach in. Corrected On Site. heated pork to ove 165 degrees .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. items on buffet. Corrected On Site. reheated for immediate use. Repeat Violation.
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1/20/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked breaded chicken on buffet. stacked high. Corrected On Site. will discard after 4 hours. callback- on buffet fried chicken 117, imitation crab 121. thermometer calibrated, tphc program not in use currently
- Critical - Violation: 08A-20-1 Displayed food not properly protected from contamination. green onions, noodles, buffet. Repeat Violation. callback- observed pan of soup noodles on buffet, not under sneezeguard with no lid or protection.
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1/20/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.plates on buffet. Corrected On Site. Repeat Violation.
- Critical - Displayed food not properly protected from contamination. green onions, noodles, buffet. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. cook line.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. knives, cook line.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine. mild.
- Critical - Observed food stored on floor. bags of chicken. walk in freezer floor.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. rice.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw shrimp over sauces, cooked shrimp. walk in cooler. Repeat Violation.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. ice cream area buffet. Repeat Violation.
- Observed personal care item stored with food. soiled aprons on food racks.
- Critical - Observed potentially hazardous food thawed at room temperature. bagged cooked lo mein noodles.
- Critical - Observed raw animal food stored over ready-to-eat food. crate of raw eggs stored over noodles, vegetables , reach in. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw chicken over raw beef, walk in cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked breaded chicken on buffet. stacked high. Corrected On Site. will discard after 4 hours.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed no date markings. large batches of krab, lo Mein, etc. Repeat Violation.
- Unwrapped single-service utensils not presented so that only the handles are touched. handles intermixed. plastic silverware. cook line area.
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12/28/2011 | Complaint Full | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. wait station.
- Critical - Displayed food not properly protected from contamination. green onions on buffet in non covered bowl, not under sneezeguard. Repeat Violation.
- Equipment and utensils not properly air-dried. large amounts of red cups wet stacked, wait station.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. 4 employees, 2 on cook line and 2 stocking buffet and preparing drinks. Repeat Violation.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. dirty paper covering bottom shelves on cook line.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. exposed shelves, cook line, wood with peeling paint, under rice cooker.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. several, on cook line reach in upper shelf. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving throughout kitchen.
- Critical - Observed buildup of slime in the interior of ice machine. moderate.
- Observed cutting board grooved/pitted and no longer cleanable. all are heavily grooved and pitted. Repeat Violation.
- Observed food debris accumulated on kitchen floor. walk in floors.
- Critical - Observed food stored on floor. Bags of onions by back door dry storage.
- Critical - Observed food stored on floor. buckets of cooked chicken, by front of cook line under shelving. Repeat Violation.
- Critical - Observed food stored on floor. buckets of sauces and food, box of garlic.directly on walk in floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. sugar pitcher , heavily soiled , wait station.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. very heavy, cutting boards.
- Critical - Observed food/ice received from unapproved source. small whole fish in bag in wif. operator stated it was personal food and took to car.
- Critical - Observed food/ice received from unapproved source. was unable to provide proof of scallopssaid they were out and not selling scallops until next delivery.
- Observed grease/ debris accumulated under cooking equipment. kitchen.
- Critical - Observed hand wash sink used for purpose other than washing hands. blocked with saran wrap and wrappers. Repeat Violation.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. not turned on, by ice cream station on buffet.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed nonfood-grade containers used for food storage. meat stored directly in non food grade bags, in walk ins.
- Critical - Observed raw animal food stored over ready-to-eat food. raw meat on top of box of garlic, walk in cooler. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. raw pork in pan directly over onions, etc in top of cook line reach in cooler.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. chlorine in towel bucket, wait station, turned strip back white,. 200 plus ppm. heavy bleach oder. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. all items on buffet not marked. sushi at 64 degrees, rice at 117. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed no date markings in establishment . cooked meats, cooked shrimp, prepared wontons, pasta, rice, egg rolls. large batches.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. plates and bowls not inverted on buffet. Repeat Violation.
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11/3/2011 | Routine - Food | Warning Issued |
- Equipment or utensils not designed or constructed in a durable manner. non handled bowl, broccoli.
- Critical - Hand wash sink lacking proper hand drying provisions. by dish machine. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. cook line. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site. arrived during inspection .
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. server making dumplings, bare handed. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. hood filters.
- Observed ceiling soiled with accumulated food debris. walk in.
- Observed cutting board grooved/pitted and no longer cleanable.heavily cracked. prep table. Corrected On Site. discarded.
- Critical - Observed food being cooled by nonapproved method. covered, many items. dumplings, meat, etc.
- Critical - Observed food stored on floor. bucket of noodles. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. bags stored in. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi rice, on counter. Corrected On Site. three hours, put in freezer.
- Critical - Observed potentially hazardous food thawed at room temperature. box of wings.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over bag of carrots, walk in.
- Critical - Observed raw animal food stored over ready-to-eat food. raw non commercially packaged meat over surinami and sauces, walk in freezer.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. all items on buffet. Corrected On Site. adjusted thermostat, reheated to 165.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. green onions.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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5/2/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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