- No Violations Were Observed
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10/4/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Hand wash sink lacking proper hand drying provisions. aat both buffet line employee handsink .
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Observed food stored on floor. walkin cooler .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in sugar bin.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggs stored over lettuce , walkin cooler .
- Critical - Observed unlabeled spray bottle.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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10/3/2012 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times. Do not store clean trays, in the handwashing sink, behind the service counter. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. When cooling rice: Use low 2-inch-deep pans. When steam stops rising, place it in the walk-in cooler, uncovered. Cover it after it reaches 41 F. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employees must wash hands, andcwear disposable-plastic gloves, whechopping vegetables. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Do not store rice spoon in standing water. Rinse it after each use, and store on dry surface. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing buckets between uses. Corrected On Site.
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7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Handwash sink not accessible for employee use at all times. boxes in front near cookline.
- No copy of latest inspection report.
- Observed attached equipment soiled with accumulated grease. hood filters.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor. onions and carrots inside walkin cooler.
- Critical - Observed food stored on floor. rice in kitchen.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over sauce inside walkin cooler.
- Observed reuse of single-service articles. can used as scoop in bulk sugar.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. bulk sugar and flour in kitchen.
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4/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. lids and plastic bags.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. can used aas scoop in sugar bin.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggs stored over soy sauce.
- Observed reuse of single-service articles. can used in sugar bin.
- Critical - Observed unlabeled spray bottle. cooks line .
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth not air-dried in a manner to prevent contamination of food equipment, utensils, linens, single-serve and single-use articles.
- Critical - Working containers of food removed from original container not identified by common name. bulk containers .
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11/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/19/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
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7/19/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. slicer.
- Critical - Observed cloth used as a food-contact surface. under cutting board .
- Critical - Observed encrusted, soiled material on slicer. employee drink stored on slicer.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in ice machine .
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. at rice cooker.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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5/5/2011 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored on floor. walkin cooler.
- Critical. Observed cloth used as a food-contact surface. on front buffet line.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. by rice cooker.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. drinking coffee.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Handwash sink not accessible for employee use at all times. blocked by flour bin.
- Observed floor area(s) covered with standing water. by soda boxes.
- Critical. Observed toxic item stored by food. Windex.
- Wet mop not hung to dry.
- Carbon dioxide/helium tanks not adequately secured. by soda boxes.
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10/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 08A-28-1 Observed food stored on floor. WIC
- Critical. Violation: 12B-03-1 Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. kitchen area.
- 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. Pro
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5/17/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over soysauce, WIC
- Critical. Observed food stored on floor. WIC
- Critical. Observed cloth used as a food-contact surface. at raw chicken prep area.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Handwash sink not accessible for employee use at all times. blocked by equipment , in kitchen area.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen area.
- Critical. Observed toxic item stored in food preparation area.
- Wet mop not hung to dry.
- Carbon dioxide/helium tanks not adequately secured. 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. Pro
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3/11/2010 | Routine - Food | Warning Issued |
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