- Basic - Bowl or other container with no handle used to dispense food. Do not scoop rice with a plastic bowl; provide a scoop with a handle. **Repeat Violation**
- Basic - Build-up of dirt on nonfood-contact surface. Clean tans sanitize the baby-changing table, in the ladies' restroom, daily.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Designate the top plate, on the stack of clean plates (next to the cooked rice in the kitchen), as the cover plate. Do not use the cover plate for customer service.
- Basic - Food stored in holding unit not covered. Keep frozen chicken covered inside the reach-in freezer. **Repeat Violation**
- Basic - Food stored on floor. Store bags of cabbage off the floor in the walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses. **Repeat Violation**
- 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. Label the sushi rolls (60°F) with 4-hour-time labels. Discard any unserved sushi rolls at the end of four hours.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Clean the black substance from the ceiling of the ice machine.
- Intermediate - Accumulation of standing water in the reach-in cooler. Remove the standing water from the inside of the Mongolian Grill refrigerator. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide paper towels, at the hand-washing sink, in the waitress station. **Corrected On-Site**
- Intermediate - Torn packages/bags of food exposing the contents to contamination. Transfer rice and flour, from the open bags, to clean, covered containers. **Repeat Violation**
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09/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Keep carbon-dioxide tank secured in place, so it cannot be knocked over.
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. Clean the grease and residues from the surfaces of the kitchen tables.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Clean the food debris, from the outside surfaces, of the reach-in refrigerators.
- Basic - Food stored in dry storage area not covered. Transfer dry rice, from open bags, to clean, covered containers.
- Basic - Food stored in holding unit not covered. Keep frozen meats covered in the reach-in freezer.
- Basic - Objectionable odors in bathroom. Slowly pour water, into the floor drain in the employee restroom, to block the emission of sewer gases.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of twoo capfuls bleach per gallon of water, for the storage of wiping cloths between ises.
- Basic - Working containers of food removed from original container not identified by common name. Label bulk-storage bins with the common names of their contents.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Clean the brown substance, from the inside surfaces, of the ice machine.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean the food splash, from the inside surfaces, of the reach-in refrigerators.
- Intermediate - No soap provided at handwash sink. Provide soap, at the hand-washing sink, on the cook line. **Corrected On-Site**
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6/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in dry storage area not covered. Transfer bread crumbs and dry rice, from open bags, to clean, covered containers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Provide a numerically-scaled, mechanical thermometer in the walk-in cooler.
- Basic - Single-service articles not stored inverted or protected from contamination. Invert plastic-takeout containers in the kitchen **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Clean the residue build-up from the top of the cookline.
- Basic - Stored food not covered in chest freezer. Cover frozen meats inside freezers.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution of two capfuls bleach per gallon of water. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employees must wash hands every time they change gloves. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided copy of "Employee Restrictions" handout.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided copy of the "Big Five" handout.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. When cooling rice, do not place in tub more than four inches deep. Cool uncovered until rice reaches 41F. Rice must cool from 135F-70F within two hours, and 135F-41F within a total of six hours.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Provided "Cooling" handout.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Do not cover rice while cooling.
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling.
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1/24/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Provide a scoop, with a handle, in the bulk-storage bin of sugar.
- Basic - Floor soiled/has accumulation of debris. Clean the floor beneath the ice machine.
- Basic - Food stored on floor. Do not store a tub of fish fillets on the kitchen floor. **Corrected On-Site**
- Basic - Food-contact surface not smooth and easily cleanable. Remove the standing water from the bottom of the reach-in cooler at the Mongolian grill.
- Basic - Interior of microwave soiled with encrusted food debris. Clean the food splash from the inside of the microwave oven.
- Basic - Nonfood-grade bags used in direct contact with food. Do not wrap frozen foods in plastic-takeout bags. Use "ziplock" storage bags.
- Basic - Stored food not covered in walk-in freezer. Wrap frozen foods, in the lift-top freezer, in "ziplock" food-storage bags.
- 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. Employees must wash hands, and wear disposable-plastic gloves, when chopping vegetables.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label all repackaged, refrigerated foods with the dates they are originally repackaged.
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11/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Provide a scoop, with handle, in the bulk-storage rice.
- Basic - Build-up of dirt on nonfood-contact surface. Clean the hand-washing sink in the kitchen.
- Basic - Food stored in dry storage area not covered. Transfer rice from open bags to clean, covered containers. Keep bulk-storage containers covered in dry storage.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Remove crab meat from bag and thaw the meat under cold-running water.
- Basic - Stored food not covered in chest freezer. Keep spring rolls covered in the lift-top freezer.
- Basic - Stored food not covered in walk-in cooler. Cover refrigerated foods in the walk-in cooler.
- Basic - Wall soiled with accumulated grease. Clean grease from the wall behind the deep friers.
- 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. Wash hands, and wear disposable-plastic gloves, when chopping vegetables. **Corrected On-Site**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Remove the standing water from the bottom of the Mongolian grill refrigerator.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean the food splash,from the inside of the reach-in refrigerator, in the kitchen. Remove the standing water, from the bottom, of the Mongolian-grill refrigerator.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Provide paper towels, at the hand-washing sink, in the kitchen.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged foods, in the walk-in cooler, with the dates they are originally repackaged.
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7/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soiled floors. Clean the black substance, from the walls and floor, next to the ice machine.
- Basic - Bowl or other container with no handle used to dispense food. Do not use bowls to scoop dry rice; provide a scoop with a handle.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Store bags of cabbage and onions off the floor in the walk-in cooler.
- Basic - Food stored in dry storage area not covered. Transfer dry rice, from the open bags, to clean, covered containers.
- Basic - Interior of toaster oven soiled with encrusted food debris. Clean the food splash from the inside surfaces of the toaster oven.
- Basic - Packaged food has no English labeling. Label bulk-storage bins with the common names of their contents.
- Basic - Stored food not covered in walk-in freezer. Cover all frozen foods, in the lift-top freezers.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Clean the dirt from the inside surfaces of the ice machine.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Store oyster tags, in numerical order, according to the date last oyster was served from each case.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Label each oyster tag with the date that the last oyster was served from the case.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Keep all oyster tags, on the premises, in numerical order by date, for at least 90 days.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean the food splash and crumbs from the insides of the reach-in refrigerators.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide paper towels, at the hand-washing sink, in the employee restroom.
- Intermediate - No soap provided at handwash sink. Provide soap, at the hand-washing sink, in the employee restroom.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Post the oyster advisory, provided, at the sushi bar.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Post the consumer advisory, provided, in the restaurant.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Repackaged, refrigerated foods must be labeled with the dates they are originally repackaged.
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - It is time to renew required employee training. Keep proof of renewed training on the premises.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands, and wear dissable plastic gloves, when chopping raw vegetables. Corrected On Site.
- Critical - Observed food stored on floor. Store bags of cabbage and onions off the floor in the 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. Do not scoop rice wiyh a plastic bowl; provide a scoop with a handle.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Label the containers of whip cream with the date they are originally openned.
- Critical - Observed soil buildup inside ice bin. Clean the ice bin of the ice machine.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer dry rice, flour, sugar, and bread crumbs from open bags to clean covered containers.
- Critical - Observed uncovered food in holding unit/dry storage area. Cover the containers of iced tea, when not serving. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Keep egg rolls covered inside the lift-top freezer.
- Observed wall in disrepair. Repair the damaged drywall in the dry-storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label the crab meat, in the walk-in cooler, with the date it was originally repackaged.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods need to be labeled with the date they are originally repackaged.
- Critical - Working containers of food removed from original container not identified by common name. Label the bulk-storage bins with the name of their contents.
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11/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Stack clean plates, in the kitchen, up-side down.
- Critical - Hand wash sink lacking proper hand drying provisions. Make paper towels accessible at the waitress-station-handwashing sink. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Clean the exterior surfaces of the bulk-food-storage containers.
- Critical - Observed food being cooled by nonapproved method. Do not cover rice, while cooling in the walk-in cooler, until it reaches 41 F or colder.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable-plastic gloves, when chopping vegetables. Corrected On Site.
- Observed leaking pipe at plumbing fixture. Repair the leaking pipe beneath the kitchen-handwashing sink.
- Observed residue build-up on nonfood-contact surface. Clean the kitchen-handwashing sink.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer flour and rice from open bags to clean, covered containers.
- Critical - Observed uncovered food in holding unit/dry storage area. Keep ice tea covered. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Store wet-wiping cloths in sanitizing solution between uses. Corrected On Site.
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7/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. Paint, or otherwise seal, the bare-cement floor in the dishwashing area.
- Observed attached equipment soiled with accumulated grease. Clean the grease from the hood filters, above the cookline.
- 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, and wear disposable-plastic gloves, when chopping vegetables.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Open, refrigerated-food cans must be labeled with the date they are openned.
- Critical - Observed soil buildup inside ice bin. Clean the dirt from the inside surfaces of the ice machine.
- Critical - Observed uncovered food in holding unit/dry storage area. Keep meats, in the reach-in refrigerator on the cookline, covered during storage.
- Observed wall soiled with accumulated black debris. Clean the black substance, from the wall around the sink, in the waitress station.
- Observed wall soiled with accumulated grease. Clean grease from the wall behind the deep friers.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods need to be labeled with the dates they are originally stored in new containers. Write the date on the plastic wrap with a magic marker.
- 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.
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2/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. Provide paper towels, at the handwashing sink, on the cookline. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Post handwashing sign (provided) in the ladies' restroom. Corrected On Site.
- Observed build-up of dirt on nonfood-contact surface. Clean the handwashing sink on the cookline.
- Observed grease accumulated on kitchen floor. Clean the grease, from the kitchen floor, beneath the pot rack.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Do not scoop sugar with a bowl; provide a scoop with a handle.
- Critical - Observed interior of microwave soiled. Clean the inside of the microwave oven.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Remove stabding water from the bottom of the Mongolian Grill refrigerator.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Lo Mein and bean sprouts registered 50 F. They require 4-hour-time labels.
- Observed residue build-up on nonfood-contact surface. Clean the exterior surfaces of the microwave oven.
- Critical - Observed soil buildup inside ice bin. Clean the black substance from the ceiling of the ice machine.
- Critical - Observed uncovered food in holding unit/dry storage area. Keep all foods covered inside the walk-in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. Keep all frozen foods wrapped in foodgrade-rated plastic.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Label all foods, on the buffet tables, with 4-hour-time labels. Discard any unserved portions at the end of 4 hours. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Label lo mein and bean sprours, on the Mongolian Grill, with a 4-hour-time label. Discard any unserved portion at the end of 4 hours. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Buffet line foods registered 124 F - 130 F. Buffet foods require 4-hour-time labels.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label rewrapped, refrigerated foods with 7-day-date labels.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths on countertops; store them in clean-sanitizing buckets between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Label bulk-storage container of sugar with its common name.
- Critical - Working containers of food removed from original container not identified by common name. Label squeeze bottles with the common names of their contents.
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10/11/2011 | Routine - Food | Warning Issued |
- 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 cometed Food Safety Training for ALL employees must be on the premises.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Clean floor beneath ice-machine drainpipe in the waitress-service area.
- Critical - Observed food stored on floor. Store bag of onions off tge floor. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Clean food crumbs from the inside of the cookline refrigerators.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer bread crumbs from the open bag to a clean, covered container.
- Critical - Observed uncovered food in holding unit/dry storage area. Cover bulk-storage bin of dry rice. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Label all food items, on the buffet line, with 4-hour-time labels. Discard any unused portions at the end of 4 hours.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Label pasra, on the Mongolian buffet with a 4-hour-time label. Discard any unserved portion at the end of 4 hours.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Open-juice containers must be labelled with 7-day-date labels.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged foods inside reach-in refrigerators must be labelled with 7-day-date labels.
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7/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Keep the CO2 tank, in the employees' restroom, secured in place, so that it cannot be knocked over.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing solution of two-capfuls bleach per gallon of water, for the storage of wet-wiping cloths between uses.
- Critical - Hand wash sink lacking proper hand drying provisions. Provide paper towels, at the handwashing sink, in the employees' restroom. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Provide soap, at the handwashing sink, in the employees' restroom. Corrected On Site.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. Clean the food crumbs from the inside surfaces of the cookline freezer.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable-plastic gloves when chopping vegetables. Corrected On Site.
- 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. Provide a scoop with a handle in the bulk-dry rice.
- Critical - Observed newspaper used as a food-contact surface. Do not line food pans or ays with newspaper. Corrected On Site.
- Critical - Observed soil buildup inside ice bin. Clean the white-plastic-ceiiling baffle in the ice bin of the ice machine.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Do not leave dry rice in open bags; transfer the contents to clean, covered containers.
- Critical - Observed uncovered food in holding unit/dry storage area. Wrap all frozen foods in foodgrade-rated plastic wrap.
- Observed wall soiled with accumulated grease. Clean soot from the w ll behind the cookline.
- Plumbing system in disrepair. Repair the cold-water faucet at the three-compartment sink.
- Plumbing system in disrepair. Rpair tge leaking hot-water faucet at the three-compartment sink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or discard, the food item.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing solution between uses.
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3/23/2011 | Complaint Full | 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. Repackaged, refrigerated foods must be marked with 7-day-date lavels; the lavels are intended to indicate by when to serve, or discard, the food item.
- Critical. Working containers of food removed from original container not identified by common name. Label the bulk-storage bin of sugar with the common name of the contents.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Do not leave dry-rice in open vags; transfer the contents to clean, covered containers.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Store vegetables on one side of the cooler, and meats on the other sise.
- Critical. Observed raw animal food stored over cooked food. Always store cooked foods above raw foods in the walk-in cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. Keep foods covered inside the lift-top freezer.
- 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. Do not scoop rice with bowls; provide scoops with handle .
- 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, and wear disposable-plastic gloves, when chopping vegetables. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Replace the missing-hood filters. 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.
- Critical. Observed soiled reach-in cooler gaskets. Clean the food crumbs from the refrigerator door gaskets.
- Critical. Observed soil buildup inside ice bin. Wipe down the inside surfaces of the ice machine.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Remove the standing water from the insise of thegridiron refrigerator. Corrected On Site.
- Plumbing system in disrepair. Repair the leaking-water faucets at the three-compartment sink.
- Critical. Hand wash sink lacking proper hand drying provisions. Provide paper towels at the handwashing sink in the employees' restroom. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Provide soap, at the handwashing sink, in the employees' restroom. Corrected On Site.
- Observed attached equipment soiled with accumulated grease. Clean the cookline-hood filters. Corrected On Site.
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10/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans./ dented can / dry storage.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./product in walkin cooler
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed food stored on floor. shrimp/by 3 compartment sink Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area./ freezer / dry storage
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect./ employee handled washed and cut broccoli Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed nonfood-contact equipment in poor repair. lid to chest freezer in dry storage.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets./ all reachin.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue./ all reachin in restaurant.
- Critical. Observed dead roaches on premises./ found inside of buffet table/inside of chest freezer in storage room.
- Observed ceiling in disrepair./kitchen /buffet area.
- Observed unnecessary items on the premise./bicycle in dry storage.
- No Heimlich maneuver sign posted. Corrected On Site.
- No copy of latest inspection report.
- 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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4/15/2010 | Complaint Full | 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./ product in walkin.
- Critical. Working containers of food removed from original container not identified by common name./ bulk sugar.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination./ reachin freezer self serve meat cooked to order
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods./ eggs next to vegetable.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods./ raw eggs over sauce
- Critical. Observed food stored on floor./ onions prep area.
- Critical. Observed uncovered food in holding unit/dry storage area./ product in walkin. / pasta, meats,
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food./ bulk sugar.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface./ prep table in kitchen next to wall by breaker box.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Corrected On Site.
- Floors not maintained smooth and durable./kitchen
- Observed hole in wall./ next to ice machine.
- Observed wall soiled with accumulated grease./ kitchen next to prep table.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only./ kitchen area next to breaker box.
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9/28/2009 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/28/2009 | Complaint Full | Admin. Complaint Callback Complied |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served./ bufffet.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ walkin. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name./ cookline. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ sushi Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above./ items on steamtable on bufffet line. Repeat Violation.
- Critical. Observed food stored on floor./ kitchen. Repeat Violation.
- Critical. Observed food stored on floor./ walkin.
- Critical. Observed uncovered food in holding unit/dry storage area./ walkin. Repeat Violation.
- Critical. Observed cloth used as a food-contact surface./ cutting board kitchen. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./ employee killed roach on wall with bare hands and then engaged in food preparation.
- Observed employee with no hair restraint. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Equipment and utensils not properly air-dried.
- Critical. Observed spray hose at dish sink lower than flood rim of sink. Repeat Violation.
- Critical. Observed roach activity as evidenced by live roaches found/ 1 roach found on wall above prep table in kitchen. 1 roach found on wall behind cookline. Repeat Violation. Repeat Violation.
- Observed wall soiled with accumulated food debris./ walkin cooler.
- Observed ceiling in disrepair. Repeat Violation.
- Observed personal care item stored with food./ cell phone and keys on shelf at reachin in kitchen.
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7/9/2009 | Complaint Full | Administrative complaint recommended |
| No report available. | 4/1/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/31/2009 | Routine - Food | Warning Issued |
| No report available. | 11/19/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/16/2008 | Routine - Food | Warning Issued |
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