- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Repeat Violation.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.(walk in cooler) Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(walk in cooler) Repeat Violation.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.(food by handsink)
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.(walk in freezer)
- Critical. Observed uncovered food in holding unit/dry storage area.(walk in cooler)
- Critical. Observed cloth used as a food-contact surface.(under cutting board) Repeat Violation.3
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(rice scoop)
- Critical. Observed employee wearing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Repeat Violation.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Observed nonfood-grade containers used for food storage. Repeat Violation.3
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed gaskets with slimy/mold-like build-up.(walk in cooler)
- Observed utensils stored in crevices between equipment. Repeat Violation.3
- Critical. Hot water not provided/shut off at employee hand wash sink.(3 compartment sink)
- Observed leaking faucet at plumbing fixture.(3 compartment sink)
- Critical. No handwashing sign provided at a handsink used by food employees.(restrooms)
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
- Carbon dioxide/helium tanks not adequately secured.
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10/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served.
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.(tuna)
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(eggrolls - walk in cooler)
- Critical. Working containers of food removed from original container not identified by common name.(squeeze bottles)
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical. No conspicuously located thermometer in holding unit.(cook line)
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(walk in cooler) Repeat Violation.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.(walk in cooler) Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.(walk in cooler) Repeat Violation.
- Critical. Observed food stored on floor.(walk in cooler)
- Critical. Observed uncovered food in holding unit/dry storage area.(eggrolls - walk in cooler)
- Critical. Observed cloth used as a food-contact surface.(under cutting board) Repeat Violation.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee wearing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.(sushi mats)
- Observed nonfood-grade containers and bags used for food storage. Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Repeat Violation.
- Observed utensils stored in crevices between equipment.(knives) Repeat Violation.
- Critical. Outer openings not protected with self-closing doors.
- Ceiling tile not tightly closed together.(kitchen)
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
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7/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(reach in and walk in)
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(walk in cooler)
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.(walk in cooler)
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.(walk in cooler)
- Critical. Observed uncovered food in holding unit/dry storage area.(walk in cooler)
- Critical. Observed cloth used as a food-contact surface.(under cutting board)
- 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.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(kitchen)
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(kitchen)
- Observed nonfood-grade containers used for food storage.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Observed utensils stored in crevices between equipment.(knives)
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
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3/24/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Observed nonfood-grade containers used for food storage.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. No handwashing sign provided at a handsink used by food employees.(restrooms)
- Critical. Manager lacking proof of Food Manager Certification.(1 month to comply)
- 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. Pro (1 month to comply)
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12/15/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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