- No Violations Were Observed
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10/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Observed light out in employee restroom. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed frozen scallops thawing in standing/sitting water. **Warning**
- High Priority - Cut tomatoes and lettuce (50°F) cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees wearing gloves and not changing gloves when changing tasks when going from working with ready to eat food then going to walk in cooler and touching walk in cooler door handle then working with food again. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Buildup of encrusted grease on fryer baskets and outside of cooking equipment. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Handwash sink at wait station. **Warning**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed egg drop soup 143°F cooling covered in deep plastic container in walk in cooler. Egg drop soup placed in ice bath. **Corrected On-Site** **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory on breakfast menus. Raw animal foods must be fully cooked prior to service. **Repeat Violation** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Precooked foods in walk in cooler. **Warning**
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08/21/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Ice scoop stored on top of ice machine between uses.
- Basic - Working containers of food removed from original container not identified by common name. Flour and sugar bins.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 68°F. **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. Handwash sink nearest is dishwash area and handwash sink across from walk in cooler.
- Intermediate - No soap provided at handwash sink. Handwash sink in dishwash area and handwash sink across from walk in cooler.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory on breakfast menus. Raw animal foods must be fully cooked prior to service. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Precooked foods in walk in cooler.
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3/27/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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10/31/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on top of warewashing machine. **Warning**
- Basic - Food stored on floor. Boxes of food stored on floor in walk in freezer. **Warning**
- Basic - Leaking pipe at plumbing fixture. Underneath food prep sink. **Warning**
- Basic - Soil residue build-up on outside of food equipment in back food prep area. **Warning**
- Basic - Wall behind food prep table near dishmachine soiled with accumulated food debris. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour bins. **Warning**
- Basic - High Priority - Dead roaches on premises. Observed 1 dead roach on top of of dishmachine inside roach trap. **Warning**
- 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. **Warning**
- 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. Observed employee chopping lemons with barehands. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna salad 44°F and ham 45°F in reach in cooler at cookline. Reconstituted noodles 50°F and bean sprouts 78°F sitting on top of table near cookline. Reach in cooler turned down and items placed in working reach in cooler. **Corrected On-Site** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Observed 1live roach on floor underneath dishmachine. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Fryers baskets. **Warning**
- Intermediate - No soap provided at handwash sink. Handwash sink next to food prep sink across from walk in cooler. **Corrected On-Site** **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory on breakfast menus. Raw animal foods must be fully cooked prior to service. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Precooked foods in walk in cooler. **Warning**
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10/30/2013 | Routine - Food | Warning Issued |
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Repeat Violation**
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3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper strength for manual warewashing. Observed wiping cloth solution greater than 200 ppm. Repeat Violation.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Observed 0 ppm chlorine concentration at dishmachine. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory near walk in cooler.
- Critical - No chlorine chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical - No proper chemical test kit provided for measuring the concentration of the chlorine sanitizer solution used for wiping cloths. Repeat Violation.
- 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. Observed employee changing gloves (several times) without washing hands first: employee was touching different equipments and utensils, then just wore gloves without washing hands to prepare a quiche. Then same employee took off gloves and took plastic wrap; same employee wore gloves without washing hands and touched ready-to-eat-vegetables to individually wrap vegetables and put them in walk in cooler. Then same employee took off gloves and put on new ones, without washing hands first, to touch and cut a ready-to-eat food (carrot).
- Observed employee with no hair restraint. Observed chef and kitchen employee without hair restraint and both of them preparing and/or cooking foods.
- Observed establishment using towel on cleaned and sanitized, or in-use food-contact surface. Observed chef using a couple of times same towel to clean sanitized dish after putting foods on it (eggs, bread, vegetable) in order to clean dirty areas of the plate.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Observed raw many food containers (not covered) of raw beef stored above several food containers (not covered) of raw fish (scallops, salmon and fish like tilapia) in reach in cooler near cookline. Repeat Violation.
- Critical - Observed top of reach-in cooler near cookline with black long hair due to lack of employees hair restraint.
- Critical - Observed toxic item stored in food preparation area. Observed sanitizing wiping cloth solution bucket with chlorine concentration at greater than 200 ppm stored in prep area near foods (quiche, salad) not covered and near sanitized ready to use cutlery (forks, spoon, knives).
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8/15/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Wiping cloth solution at 200 ppm. Corrected On Site. New solution 50ppm. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions - handwash sink near walk in cooler Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Observed handwash sink near cookline broke and covered with a big black trash bag.
- Critical - Lack of use of chemical test provided for measuring the concentration of chlorine both in wiping cloth solution and dishmachine Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. Observed big container with noodles at 98 degrees F covered with plastic wrap in the prep area. Corrected On Site. Plastic wrap removed and noodles placed in walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Soy sprouts at room temperature - 85 degrees F. Corrective action taken. Food placed in walk in cooler.
- Critical - Observed potentially hazardous food thawed in standing water - beef Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Observed in reach in cooler near cookline: on first shelf, raw beef; on second shelf underneath, raw salmon; on third shelf underneath raw chicken and raw shrimps. Observed in walk in cooler: in the same shelf, raw fish, raw chicken and raw fishstored one above each other. Corrected On Site. Repeat Violation. Explained vertical separation of raw foods and "safe refrigerator storage" given.
- Wet wiping cloth not stored in sanitizing solution between uses, both in kitchen and bar area Corrected On Site.
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6/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper maximum strength for manual warewashing - sani. bucket found at 200+ppm in sani. bucket on cookline.
- Critical - License expired within 30 days after expiration date.
- 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 - expired. Repeat Violation.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths - chlorine.
- Critical - Observed employee wash hands with no soap or hot water - cook. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food - raw seafood stored on top of RTE crab and on top of serving shells.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation - raw beef stored on top of raw seafood in reach-in cooler. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - in walk-in cooler - cooked beef, rice and soups.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit - cookline, restaurant not busy at time of inspection.
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12/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated grease - cookline equipment in between equipment.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - bread for plating. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation - raw beef over raw seafood in reach-in cooler. Corrected On Site.
- Critical - Proof of required employee training provided.expired.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - deserts with egg, rice, ham in walk-in cooler.
- Unwrapped single-service utensils not presented so that only the handles are touched - to-go station. Corrected On Site.
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9/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-14-1 Observed ceiling in disrepair - on cookline.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers - above main kitchen area-reach-in coolers.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification On 7/6/11 Owner Mr. Lee took test but failed, is registered to take on Aug. 1st 2011. Violation due by next unannounced inspection.
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7/6/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength - found at 0ppm - should be between 50-100ppm. Please utilize 3 comp. sink to sanitize food contact surfaces.
- Violation: 37-14-1 Observed ceiling in disrepair - on cookline.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers - above main kitchen area-reach-in coolers.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical - Violation: 53A-07-1 No Certified Food Manager for establishment.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Violation: 53A-20-2 Manager lacking proof of Food Manager Certification and no one certifed at this location.
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5/5/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength - found at 0ppm - should be between 50-100ppm. Please utilize 3 comp. sink to sanitize food contact surfaces.
- Lights missing the proper shield, sleeve coatings or covers - above main kitchen area-reach-in coolers.
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No Certified Food Manager for establishment.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed ceiling in disrepair - on cookline.
- Critical - Observed container of medicine improperly stored - on rack above main reach-in cooler. Corrected On Site.
- Critical - Observed dead roaches on premises - 3 next to server's station ice machine, 1 under server's station sink, 1 in servers drawer where sugar packets are kept - 1 on rack were bagged clean plates are kept. 3 on back storage room. Self pest control.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - observed employee handling phone with gloves on while on engaged in food prep. and go back onto food prep. without taking gloves off and wasshing hands. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - observed employee handling raw seafood then handling clean to go container without washing hands in between. Corrected On Site.
- Critical - Observed employee improperly washing hands - after handling grouper and liquid eggs, observed employee wash hands with glove on and with no soap. Corrected On Site.
- Observed personal care- purse item stored on clean foid contact surface storage racks next to weight and other utensils.
- Wet wiping cloth not stored in sanitizing solution between uses - back prep. counter next to dishmachine.
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5/4/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.handsink in dishmachine area
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed hole in wall.under handsink next to dishmachine
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.soup,pasta;sauces; rice,walk in cooler
- Critical - Required consumer advisory for raw/undercooked animal food not provided.the consumer advisory is on the dinner menu, it is not located on a separate breakfast menu.
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1/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. OBSERVED QUICHE IN REACH IN COOLER SOUP IN WALK IN COOLER FROM 3 DAYS AGO. REPEAT VIOLATION
- Critical. OBSERVED COOKED RICE ON COOKLINE AT 58F CORRECTED ON SITE. PUT BACK INTO REFRIGERATION
- Critical. OBSERVED RAW BEEF ABOVE RAW FISH IN REACH IN COOLER/RAW EGGS ABOVE VEGETABLES IN WALK IN COOLER CORRECTED ON SITE.
- Critical. OBSERVED UNCOVERED FOOD CONTAINER (SQUID) IN WALK IN COOLER
- Critical. OBSERVED CHLORINE CONCENTRATION AT 0PPM IN DISHMACHINE SHOULD BE BETWEEN 50-100PPM
- OBSERVED WET WIPE CLOTH STORED ON CUTTING BOARD IN REACH IN COOLER. CORRECTED ON SITE
- Critical. OBSERVED DEAD FLY INSIDE FOOD CONTAINER/SQUID IN WALK IN COOLER CORRECTED ON SITE
- OBSERVED LIGHTING FIXTURE WITH NO SHIELD ON KITCHEN. REPEAT VIOLATIION
- Critical. OBSERVED SANITIZING SOLUTION EXCEEDING MAX CONCENTERATION ALLOWED-50-100PPM FOOD AT 200+PPM IN SANITIZING BUCKET
- OBSERVED CARBON DIOXIDE TANS NAOT APPROPRIATELY SECURED.
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6/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - egg drop soup in walk-in cooler. Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation - raw beef stored above raw seafood in reach-in cooler by service window. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - observed employee handle waffle for immediately consumptiowith bare hands. Employee handle cooked eggs with bare hands. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands - employee cracked whole shell eggs with bare hands did not wash hands, wiped hands with wipe cloth stored on cutting board and handled ready to eat cheese. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses on cutting boards on cookline and prep. table.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination - plastic ware on counter with food contact surface facing up. Corrected On Site.
- Critical. Handwashing cleanser and paper towels lacking at handwashing lavatory by kitchen entrance, No soap in back employee restroom.
- Lights missing the proper shield, sleeve coatings or covers - on cookline.
- Light not functioning in back employee restroom.
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3/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. CHICKEN WALKIN 38F BEEF WALKIN 40F EGGDROP SOUP STEAM TABLE 155F TURKEY REACHIN 38F SHRIMP REACHIN 38F
- OBSERVED NO DATE MARKINGS SEVERAL SAUCES IN WALKIN
- OBSERVED NO CONSUMER ADVISORY FOR RAW OR UNDERCOOKED ANIMAL PRODUCTS
- Critical. OBSERVED A RUSTLIKE SUBSTANCE ON THE CAN OPENER BLADE
- Critical. OBSERVED A BLACKLIKE SUBSTANCE ON ICE SHIELD OF ICE MACHINE IT REMOVED WHEN ALCOHOL SWAB IS USED
- OBSERVED A DRIED FOOD DEBRI ON FLOOR UNDER FRYER
- Critical. OBSERVED EXPIRED RESTAURANT & HOTEL LICENSE
- Critical. CERTIFIED FOOD MGR JOSEPH VINCI 1/25/07 SAFE STAFF
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12/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/26/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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