- Basic - Bowl or other container with no handle used to dispense food. Inside rice container. **Repeat Violation**
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor area(s) covered with standing water. In kitchen **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food debris/dust/soil residue on storage shelves.
- Basic - Hood soiled with accumulated grease. **Repeat Violation**
- Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Squid and onions stored inside thank you bags. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Wall soiled with accumulated food debris. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Squid51°f, shrimp53°f, octopus54°f, yucca61°f, seafood mix56°f,fish61°f, cut tomatoes63°f, cut lettuce68°f,( At time of follow up inspection fish 53°f, cut tomatoes 51°f, octopus51°f, seafood mixture 51°f, calamari 54°f, shrimp 55°f, shrimp39°f,
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Corn 117°f ( at time of follow inspection corn inside kitchen at 101°f
- Intermediate - Hot water not provided/shut off at employee handwash sink. Inside kitchen
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue and water.
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07/21/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Inside rice container. **Repeat Violation**
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Floor area(s) covered with standing water. In kitchen **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food debris/dust/soil residue on storage shelves.
- Basic - Hood soiled with accumulated grease. **Repeat Violation**
- Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Squid and onions stored inside thank you bags. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Wall soiled with accumulated food debris. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Glasses on front counter area should be washed rinsed and sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Squid51°f, shrimp53°f, octopus54°f, yucca61°f, seafood mix56°f,fish61°f, cut tomatoes63°f, cut lettuce68°f,
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Corn 117°f
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer 200and#43;ppm **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Handwash sink used for purposes other than handwashing. Employees washing glasses on front counter hand wash sink. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Inside kitchen
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Establishment needs chlorine test kit
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue and water.
- Intermediate - No soap provided at handwash sink.
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07/18/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In cooked rice
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Ceiling soiled with accumulated grease.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor area(s) covered with standing water.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Cut red onions
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked rice 106°f
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Salt containers
- 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.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated grease. **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor. Potatoes **Repeat Violation**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Bowl used for cooked rice
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Missing drain plug at dumpster.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation**
- Basic - Open dumpster lid.
- Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
- Basic - Reuse of single-service articles. Sauce in container in reach in cooler
- Basic - Wall soiled with accumulated grease.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.
- High Priority - Toxic substance/chemical stored by or with food.
- High Priority - Vacuum breaker missing at hose bibb. At mop sink
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
- Intermediate - No person in charge of establishment during operation.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tartar sauce
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10/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated grease.
- Basic - Floor area(s) covered with standing water.
- Basic - Floor tiles missing.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated grease.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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4/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. Repeat Violation. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed grease accumulated under cooking equipment.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Observed wall soiled with accumulated food debris.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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11/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. kitchen area
- Critical - No conspicuously located thermometer in holding unit. all kitchen coolers
- Critical - No handwashing sign provided at a handsink used by food employees. KITCHEN AREA
- Observed build-up of grease on nonfood-contact surface. hood
- Observed build-up of grease on nonfood-contact surface. kitchen fryer
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Critical - Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
- Observed employee with no hair restraint.
- Observed grease accumulated under cooking equipment. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. ALL REACH IN COOLER
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. MOST REACH IN COOLERS
- Observed wall soiled with accumulated food debris. cooking area
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Displayed food not properly protected from contamination.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all equipment
- Critical - Observed food stored on floor.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all cooler
- Critical - Observed raw animal food stored over ready-to-eat food.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-28-1 Observed food stored on floor. Bags of onions.
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6/7/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Bowls stored in it. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers in kitchen.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of coffee on top of clean plates.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Critical - Observed container with an open bag of flour stored beneath service window where soiled plates are returned. Potential for food contamination.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Observed employee rinse gloves on hands without washing hands or chaging gloves.
- Critical - Observed food stored on floor. Bags of onions.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food thawed in an improper manner.
- Critical - Observed soil residue in storage containers. Flour container used to store open bags of flour stained with other food debris.
- Critical - Observed soiled reach-in cooler gaskets.
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5/27/2011 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Observed grease accumulated under cooking equipment.
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Observed residue build-up on nonfood-contact surface.stove
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/16/2011 | 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.
- Critical. No conspicuously located thermometer in holding unit. most coolers
- Critical. Observed food stored on floor. rice floor kitchen
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Observed residue build-up on nonfood-contact surface. all kitchen top sheves dusty
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor. kitchen floor
- Critical. Observed toxic item stored by food. Corrected On Site.
- Wet mop not hung to dry.
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8/12/2010 | 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.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.most coolers
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed soiled wet wiping cloth in use with fresh solution.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated food debris. kitchen walls
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5/17/2010 | 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.
- Critical. Observed uncovered food in holding unit/dry storage area.all food
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed ripped/worn tin foil used as shelf cover.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed interior of microwave soiled.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. hood
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed wall soiled with accumulated grease.
- No copy of latest inspection report.
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9/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/27/2008 | Complaint Full | Inspection Completed - No Further Action |
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