- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bottle empty, new bottle of sanitizer replaced **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Bleach bottle located under table with soya sauce **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing. Rinsing towel front hand wash sink
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. No liq
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand wash sink
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8/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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2/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Rice, flour Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- Critical - No handwashing sign provided at a handsink used by food employees. Front hand wash sink
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggs on cookline room temp
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 48f No phf in wic only vegetables and fruits.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Rice, floor
- Critical - No handwashing sign provided at a handsink used by food employees. Hand wash sinks in kitchen
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Cookline
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spoons for rice
- Critical - Observed raw animal food stored over ready-to-eat food. Eggs over vegetables and fruits wic
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sushi rice
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6/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- 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. LICENSING INSPECTION.
- Critical - No thermometer provided to measure temperature of food product.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. SPLASH GUARD NEEDED BETWEEN PREP SINK and HANDWASH SINK BY COOKLINE .
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. EXIT DOOR _DISHROOM
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4/9/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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