- Basic - Bowl or other container with no handle used to dispense food.( observed scoop without handle in ice machine)
- Basic - Cutting board has cut marks and is no longer cleanable. ( cutting board heavily grooved at cook line)
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.( observed rice scoop in standing water at 75°F in kitchen)
- Basic - Interior of microwave soiled with encrusted food debris. ( observed interior of microwave with food debris in kitchen)
- Basic - Single-service articles not stored inverted or protected from contamination.( observed plastic single service containers not inverted on shelf above reach in cooler at cook line)
- Basic - Soiled reach-in cooler gaskets.( observed gaskets soiled in reach in cooler at cook line)
- High Priority - Toxic substance/chemical stored by or with food. ( observed spray bottle of rust and calcium remover stored next to cooking oil in kitchen)
- 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.( drink station in waitress area)
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08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.bowls, plates at buffet **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food debris accumulated on kitchen floor.
- 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.observed garlic oil and sauces stored at cookline at room temp must discard at 3 pm. Must use time as a public health control and discard after 4 hours or keep at 41°F or colder or 135°F or hotter.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.raw chicken over washed prepped brocoli on walkin cooler **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.container of raw beef over cream cheese in walkin cooler **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface.on storage containers
- 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 on walkin cooler
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5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.plates at buffet **Corrected On-Site**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.flour scoop buried in product
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.foods on cold bar buffet found above 41°F no times present. Must be discarded by3:00pm
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.foods on second table from right, hot hold foods found below 135°F , must be discarded by 3:00pm, foods must be marked with times , and may not be held out of temperature for more than 4 hours, any foods held using time as a public health control must be discarded if not consumed by four hours. May not be re chilled and reserved later.
- Intermediate - Handwash sink used for purposes other than handwashing.using handsink as fill station, observed wait staff use handsink to fill beverage pitcher atvwaitstation
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.on tables lower shelves and table legs
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.at buffet **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.had new board washed and installed at cookline **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.beverage glasses at wait station wet nested
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.ice cream scoop on standing eater **Corrected On-Site**
- Basic - Old Food debris accumulated on kitchen floor.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.open can of sports drink in reachin at cookline **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.shrimp in standing water thawing at 2 compartment sink and in buspan **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce.raw chicken over cut onions in walkin **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface.on unsealed wooden shelf at icemachine
- Basic - Two-compartment sink prewash sink used for warewashing not cleaned before use as a food preparation sink. Observed frozen shrimp thawing in sink and old pot scrubber with food debris next to sink, surrounding and next sink covered in old dirty food debris from previous ware washing.
- Basic - Working containers of food removed from original container not identified by common name.storage containers of flours,sugar,cornstarch, not labeled
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Found bok choy cut and left on cook line at 56°F, not under cold hold, put onto cold hold still in cooling time limits. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food.raw fish over cooked fish **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.observed raw shrimp rolls over cooked clams and philo desserts , observed pan of philo desserts stored on top of and touching pan of uncooked stuffing mixture **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit.raw chicken over raw beef and pork and fish in walkin cooler **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. On scoop in storage container, dry powdered cornstarch with scoop stored on container, yellow food build up on scoop handle
- Intermediate - Cutting board(s) stained/soiled. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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9/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cleaned and sanitized equipment or utensils not properly stored.knives stored on wall rack above sinks at dish machine, exposed to splash of prepped foods and dirty dishes.
- Basic - Wash solution not clean.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.ground garlic on spice tray at cook line. At room temperature, must be held 41?F or colder or must be time stamped and used or discarded in 4 hours.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. corrected onsite. Times placed on foods , must be discarded at 3:00pm **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.observed melted butter held at room temperature83?F on spice rack at cook line. Butter must be maintained at 135?F or time marked and used or discarded in4 hours.,butter must be discarded by2:30pm
- High Priority - Raw animal food stored over ready-to-eat food.observed pans of prepped raw shrimp stored over opened cans of pineapple and peaches on reachin cooler **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.soup cups at buffet not inverted or covered by sneeze gaurd
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.rice spoon stored in 79?F water at buffet.
- Critical - Observed raw animal food stored over cooked food.raw beef stored over open pan of cooked fish fillets in walkin cooler. observed unwashed raw green beans over open containers of cooked diced potatoes in walkin cooler. **Corrected On-Site**
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw chicken stored over raw mussels in walkin cooler **Corrected On-Site**
- Critical - Required consumer advisory for raw/undercooked animal food not provided.needs consumer advisory for raw fish eggs masago.
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12/14/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/14/2012 | Routine - Food | Admin. Complaint Callback 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. Proof of employee training expired.
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8/29/2012 | Routine - Food | Emergency Order Callback Complied |
- Critical - Handwash sink not accessible for employee use at all times.blocked by dolly at kitchen Corrected On Site.
- 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. Proof of employee training expired.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.cook went out back door to garbage area then returned to cookline plated friedfoods and took out and placed on buffet without washing hands
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.dishwasher did not wash hands after touching dirty dishes before handling clean dishes.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.observed cooks debone raw chicken then rinse hands under water in prep sink and dry on cloth and began cooking and plating foods touching cleean utensils and plates without washing hands Hands must be washed in handsink using soap and washing for 20 seconds then dry on paper disposable towels.
- Observed grease accumulated old food under cooking equipment at cookline reachin preptop cooler and wire shelving..
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.observed ice cream scoop and rice spoon stored in room temperature standiing water on buffet line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.raw shrimp in metal bowl sitting above and on top of coldwell at cookline reachin. container not in well contacting cold air but sitting on top subject to room temperature air. Corrected On Site.shrimp placed in container in well and must be used within 4 hours, by 3:30pm
- Critical - Observed raw animal food stored over cooked food.raw seafood over cooked pork in walkin cooler Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.observed bags of raw unwashed onions and potatoes stored under preptable sticking out and subject to rawchicken splash and spillage.
- Critical - Observed roach activity as evidenced by 6 dead roaches found at dry storage shelving near back door where msg and flour containers are stored.
- Critical - Observed roach activity as evidenced by live roaches found. Observed 10 live roaches on cookline between metal shelving unit and reachin preptop cooler.2 on floor and 8 between units.
- Critical - Observed soil residue in storage containers.corn starch container at cookline and cooling rack with old food debris build up.
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8/28/2012 | Routine - Food | Emergency order recommended |
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.at reachin preptop cooler at cookline
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground.old food debris and mopstrings observed on ground atback door.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.racks at cookline
- Critical - Observed handwash sink used for purposes other than handwashing.Observed owner wash bowel and serving utensil in handsink at wait station.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.at rice container at buffet. Corrected On Site.May use small heated crockpot to store utensils f needed.Utensils may not be stored in standing water unless water is held at 135degrees F or hotter. or 41 degrees F or colder.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.ice cream scoop at buffet Corrected On Site.turned on faucet.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi at 83 degrees F . Establishment states using time as aq public health control but no times are written concerning when product was put out of temperature control. Buffet opens at 11:00am All foods held out of temperature control must be discatded at 3 pm Corrected On Site.times added.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.foods on cold buffet, sushi, krab salad cut melon, puddings Corrected On Site.times added.
- Critical - Raw animal food not properly separated from ready-to-eat food.observed bus pan of bags of raw meat stored on top of bag of uncooked rice and over cut raw brocoli in walkin cookler.
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4/16/2012 | Complaint Full | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.on all tables,table legs ,racks, drawer and door pulls throughout kitchen .
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.cutting boaard surface ,black,green and red discoloration soaked into surface of white cutting board at preptop at cookline
- Critical - Observed raw animal food stored over ready-to-eat food.Obserfed raw chopped chicken over prepared cream cheese filling in waljin cooler. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.Observed raw choppeed beef over raw shell eggs in walkin cooler Corrected On Site.
- Critical - Observed soil residue in storage containers.at bulk flours storage at back hall.
- Critical - Observed uncovered food in holding unit/dry storage area.obse4ved sugar bin with lid that does not tightly close, observed debris in sugar. Corrected On Site.
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1/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.at dishwash area. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.at waitstation Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.Observed cleaned utensils stored on dirty shelves with dust and chipped paint observed on shelves.
- Observed grease accumulated under cooking equipment.observed old spilled grease at back storage under shelving withdead crickets and dust stuck in grease.
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9/6/2011 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor.walkin cooler,debris on floor,foul odor in box.
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6/9/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.preptop at cookline ambient air found at 44 degrees F Corrected On Site.manager transferred all foods into another unit. MAY NOT USE THIS UNIT"cookline preptop" until able To maintain foods at 41 degrees F or colder.
- Equipment and utensils not properly air-dried.tea glasses wet nested at waitstation
- Observed food debris accumulated on kitchen floor.walkin cooler,debris on floor,foul odor in box.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.observed black deposits easily removable with alcohol wipe on surface above glass fill area of soda machine at waitstation
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.aat rice on buffet. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.icecream scoop at dessert bar Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.observed foods in cookline prep table at 46 to 44 degrees F Corrected On Site.foods put in another unit.
- Critical - Observed soil residue in storage containers.starch at cookline observed food debris on exterior and on scoop. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.at sushi and cold krab salad on buffet Corrected On Site.
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6/8/2011 | Routine - Food | Warning Issued |
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