- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floors not maintained smooth and durable.around new grease trap.
- Basic - Food stored on floor. In walk in cooler
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice cooker
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Beef thawing out on counter
- Basic - Single-use plastic bag reused.thank you bag **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Salmonella Typhi, Shigella spp., Shiga toxin-producing Escherichia coli (E-coli), hepatitis A virus, or Norovirus. **Repeat Violation**
- 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 refrigerator and reach in freezer soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **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.
- Intermediate - Soil residue in food storage containers. **Repeat Violation**
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11/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of bulk containers
- Basic - Build-up of mold-like substance on nonfood-contact surface. Gaskets
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food. In walk in cooler
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. In 3 comp sink
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Meat grinder/saw soiled with old food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled.
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08/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On outside of bulk containers
- Basic - Cardboard used to line nonfood-contact shelves. And under cutting board
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. Bag of carrots stored in floor , walk in cooler
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage area
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Ribs
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers , cooks line area.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. Soda cooler
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Raw animal food stored over ready-to-eat food. Over soy sauce in walk in cooler
- 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 - Handwash sink not accessible for employee use at all times. Blocked by containers of soy sauce.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.
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6/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Clean equipment stored on floor. Large pot, dry storage area
- Basic - Food stored on floor. In walk in cooler
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Plastic jug cut in half and reused as scoop.
- Basic - Reuse of single-use number 10 cans.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Single-use plastic bag reused.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dented/rusted cans present. See stop sale. Can of apple sauce and can of BB Q sauce .
- High Priority - Toxic substance/chemical stored by or with food. Can of W-D 40
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by buckets of soy sauce .
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor.bag of onions
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage area
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.shrimp
- Basic - Single-service articles not stored inverted or protected from contamination. Over make table
- Basic - Single-service utensils reused.cans re used
- Basic - Soiled reach-in cooler gaskets.drink cooler
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dented/rusted cans present. Dented can of soy sauce
- High Priority - Raw animal food stored over ready-to-eat food.raw chicken over chopped onions , walk in cooler
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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8/1/2013 | Routine - Food | Inspection Completed - No Further Action |
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