- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Hand sink in kitchen. **Repeat Violation**
- Basic - Cardboard used to line nonfood-contact shelves. In glass cooler, front line. And under crash cart, and bottom shelves in kitchen. **Repeat Violation**
- Basic - Clean and soiled linens not stored separately from one another, dry storage area, cleaned, corrective action taken.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle, removed, corrective action taken.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Fish in walkin.
- Basic - Employee personal items stored in or above a food preparation area. Headphones, phone in dry storage, removed, corrective action taken.
- Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Discarded, corrective action taken.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Garbage on the ground by back door.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimp, placed under running water, corrective action taken.
- Basic - Storage area not maintained clean and organized. Tools and boxes mixed together in dry storage.
- Basic - Stored food not covered in walk-in cooler. Chicken nuggets in walkin, covered nuggets, corrective action taken. Walkin freezer chicken, ham not covered, corrective action taken. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in bucket, corrective action taken. **Repeat Violation**
- High Priority - Employee washed hands with no soap. Washed with soap, corrective action taken.
- 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 and the time removed from temperature control cannot be determined. Rice, placed time label, corrective action taken.
- Intermediate - No soap provided at handwash sink. Provided soap, corrective action taken.
- Intermediate - Soil residue in food storage containers. Discarded, corrective action taken.
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09/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm, 100 ppm **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef over raw shrimp in walkin, **Repeat Violation**
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6/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. White buckets with sauces in walkin. **Warning**
- Basic - Cardboard used to line food-contact shelves. In food cooler, removed, **Warning** **Corrected On-Site**
- Basic - Food stored on floor. Cutting up meats, bowl sitting on floor, removed from floor to on top of crate, **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Sides of hand sink in kitchen. **Warning**
- Basic - Stored food not covered in walk-in freezer. Chicken, Wong tongs, beef. **Warning**
- 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 and the time removed from temperature control cannot be determined. Emailed forms. wings and rice on counter **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken ver sauces in front glass cooler. Reversed order. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Serving plate, prongs hanging, sponge inside. removed all items. **Corrected On-Site** **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Emailed forms wings, rice on counter. **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. White buckets with sauces in walkin. and ribs and egg rolls in glass cooler, front counter. **Warning**
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3/18/2014 | Routine - Food | Warning Issued |
- Basic - Cardboard used to line food-contact shelves. Change daily.
- Basic - Food placed in soiled container/equipment. Wontons cooling in cardboard, discarded. **Corrected On-Site**
- Basic - Food stored on floor. Cabbage on walkin floor. Pork rib in walkin freezer. **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer, ham, chicken,
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. 200 ppm, 100 ppm., cookline. **Corrected On-Site**
- 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. **Corrected On-Site**
- 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 and the time removed from temperature control cannot be determined. Rice, winhs
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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8/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, acoustic tiles in pep areas. **Repeat Violation**
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**3/25/13 half if them were painted, continue with the shelves in walkin freezer.
- Basic - Working containers of food removed from original container not identified by common name, seasoning in bucket.
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3/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, acoustic tiles in pep areas. **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, Plasticware and pots, pans, utensils.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee personal items stored in or above a food preparation area, in walkin on shelf with restaurant food.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food placed in soiled container/equipment, daring oil in cardboard from egg rolls, chicken. **Repeat Violation**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bowl as scooper in flour, sauces.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner, bottom shelf of prep table across from walking.
- Basic - Ripped/worn cardboard used as food-contact shelf cover. **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Storage area not maintained clean and organized, need better organization on shelves.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength, wiping cloth 0 ppm.
- Basic - Working containers of food removed from original container not identified by common name, seasoning in bucket.
- High Priority - Container of medicine improperly stored, on shelf with caned food.
- High Priority - Raw animal food stored over cooked food, walkin cooler.
- High Priority - Toxic substance/chemical improperly stored, in bathroom.
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1/23/2013 | Routine - Food | Warning Issued |
- Ceiling not smooth and easily cleanable-acoustic tiles in prep area. Repeat Violation.
- Nonfood-contact equipment not designed and constructed in a durable manner.--rusted shelves in walkin Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface- both handsinks.
- Observed employee with no hair restraint-owner-cook Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface at 3 compartment sink.
- Critical - Observed food stored in a prohibited area-usingboxes to drain oil from food.
- Critical - Observed food stored on floor--marinating beef for oven. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food thawed in standing water-chicken in 3 compartment sink.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw and vegetables side by side-cookline Repeat Violation.
- Observed ripped/worncarboard used as shelf cover-under prep table, under rice cooker.
- Critical - Observed soil residue in storage containers--flour, sugar, etc.. Repeat Violation.
- Critical - Observed soiled reach-in cooler gaskets-cookline.
- Critical - Observed uncovered food in holding unit/dry storage area-chicken in walkin-freezer.
- Observed utensils stored in crevices between equipment--knives between coolers-cookline.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation-back door.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-cooked food in walkin-pork, sauces,egg rolls chicken. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name-sauces in walkin. Repeat Violation.
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9/11/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. noodles, shell eggs at the prep area. moved inside a cooler. Repeat Violation. Observed noodles at 67 degrees fahrenheit in the prep area. 04/04/12. moved inside the walk in cooler.
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. fried chicken at the prep area. moved inside a cooler. Repeat Violation. observed fried chicken at 87 degrees fahrenheit in the prep area. 04/04/12. moved inside the walk in cooler.
- Critical - Violation: 08A-19-1 Observed torn packages/bags of food exposing the contents to contamination. starch, drystorage. Observed torn open bags of starch, rice at the drystorage area. 04/04/12 moved inside plastic containers.
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw shrimps over cut onions, raw meat over sauces in the walk in cooler. Repeat Violation. observed raw meat over sauces in the walk in cooler. 04/04/12
- Violation: 14-03-1 Observed galvanized metal in contact with acidic foods. rice container.
- Violation: 14-39-1 Observed dispensing equipment that allows contamination. no-handled cup/bowl inside a pork container in the walk in cooler. Repeat Violation. Corrected On Site. observed bowls inside cooked pork and chopped onions containers in the walk in cooler. 04/04/12
- Violation: 15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Repeat Violation.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Critical - Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed. wiping cloths chlorine solution. Corrected On Site. observed chlorine sanitizer solution at greater than 200 ppm. 04/04/12. diluted to 100 ppm.
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle. degreaser. observed unlabeled spray bottle with grease cutter. 04/04/12
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4/4/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Critical - Equipment food-contact surfaces and utensils not sanitized. employee washing utensils in 3 compartment sink and hand sinks with out using sanitizer. Repeat Violation.
- Critical - Identity of food or food product misrepresented. no MSG sign on the menu, observed container with msg at the drystorage and on the cookline cart.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. rice.
- Observed dispensing equipment that allows contamination. no-handled cup/bowl inside a pork container in the walk in cooler. Repeat Violation. Corrected On Site.
- Critical - Observed employees placing utensil on the floor then using it to handle raw meat. Corrected On Site.
- Critical - Observed food stored on floor. onions. Corrected On Site.
- Observed galvanized metal in contact with acidic foods. rice container.
- Critical - Observed handwash sink used for purposes other than handwashing. plastic cups inside warewashing hand sink, cleaning utensils in cookline hand sink. Corrected On Site. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. cooked rice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. noodles, shell eggs at the prep area. moved inside a cooler. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. reaw shrimps over cut onions, raw meat over sauces in the walk in cooler. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping cloths chlorine solution. Corrected On Site.
- Critical - Observed soil residue in storage containers. salt.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. starch, drystorage.
- Critical - Observed uncovered food in holding unit/dry storage area. cut vegetables, shrimps, pork in the walk in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. sugar, salt, msg in drystorage area. Corrected On Site.
- Critical - Observed unlabeled spray bottle. degreaser.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. fried chicken at the prep area. moved inside a cooler. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rolls, pork, shrimps, chicken, noodles in the walk in cooler.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. wiping tables then touching ready to eat food without changing gloves. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline.
- Critical - Working containers of food removed from original container not identified by common name. salt.
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1/17/2012 | Routine - Food | Warning Issued |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Critical - Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. utensils.
- Observed dispensing equipment that allows contamination. no-handled cup inside a rice container. Corrected On Site. Repeat Violation.
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cookline. Corrected On Site.
- Observed employee with no hair restraint. Repeat Violation. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. cleaning trays in a hand sink. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bean sprouts at the prep area. Corrected On Site. moved inside a cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork at the prep area. Repeat Violation. Corrected On Site. moved inside the cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. raw meat over sauces, washed vegetables in the walk in cooler. Corrected On Site. Repeat Violation.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. cut bottle used as a scoop. Corrected On Site. Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. chicken, rice. Repeat Violation. Corrected On Site. discarded.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken at the prep area. Corrected On Site. reheated.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. seasoning. Corrected On Site.
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9/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep area. Repeat Violation.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. rice.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of grease on nonfood-contact surface. hood and filters. Repeat Violation.
- Critical - Observed cloth used as a food-contact surface. handling cooked pork with a wiping cloth. Corrected On Site.
- Observed dispensing equipment that allows contamination. bowls inside food containers (pork, cut onions) in the walk in cooler. Repeat Violation.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food stored on floor. walk in cooler. Corrected On Site. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic at the cook line. Corrected On Site. moved to a reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork on the prep area. Corrected On Site. moved to a cooler.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site. cold running water.
- Critical - Observed raw animal food stored over cooked food. raw pork ribs over cooked pork on the walk in cooler. Repeat Violation. Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. cardboard boxes reused for food storage in the walk in cooler (chicken, shrimps) Repeat Violation.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. plastic bags reused for food storage (beef on stick) on the walk in cooler. Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
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5/3/2011 | 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. walk in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.garlic, eggs, sprouts at the cookline . Corrected On Site. moved to a cooler.
- Critical. Observed food being cooled by nonapproved method. covered containers
- Critical. Observed raw animal food stored over cooked food. walk in cooler. Corrected On Site.
- Critical. Observed food stored on floor. walk in freezer
- Critical. Observed uncovered food in holding unit/dry storage area. walk in freezer.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. Repeat Violation.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site. Repeat Violation.
- Observed dispensing equipment that allows contamination. bowl inside food container.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. cardboard boxes with seafood and rice bags with meat in the walk in freezer . Repeat Violation.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Repeat Violation.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine test paper needed.
- Critical. Equipment food-contact surfaces and utensils not sanitized. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease on nonfood-contact surface. hood & filters
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Critical. Observed unlabeled spray bottle.
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1/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. fried chicken, pasta and rice at the cookline. Corrected On Site. moved to a cooler. Implemented time control procedure.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. utensils, gloves
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. rice
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. cardboard boxes with fried spring rolls. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine test paper needed.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic & oil, sprouts at the cookline.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. shopping bags with meat in WIF.
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb. mopsink
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- 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.
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4/21/2010 | 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. (must be named in english)
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic & oil, sprouts at the cookline.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice at the cookline. Corrected On Site. moved to a cooler.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. fliptop RIC.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over pork in RIC.
- Critical. Observed raw animal food stored over cooked food. WIF, WIC.
- Critical. Observed food stored on floor. WIF.
- Critical. Observed uncovered food in holding unit/dry storage area. WIF.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. gloves
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. in crevices between equipment.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed employee with no hair restraint. Corrected On Site.
- Observed dispensing equipment that allows contamination. cups inside flour container.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. observed reused cans.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. cardboard box reused for storage of cooked beef.
- Observed nonfood-grade containers used for food storage. shopping bags with meat in WIF.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed reuse of single-service articles. plastic bottle reused as scopp.
- Critical. Vacuum breaker mising at hose bibb. mopsink
- Critical. Handwashing cleanser lacking at handwashing lavatory. 3C sink.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- 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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2/17/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. WIC.
- Critical. Working containers of food removed from original container not identified by common name. (must be labeled in english)
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, eggs in prep area. Corrected On Site. moved to a cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice at the cookline. Corrected On Site. reheated.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. fliptop RIC. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. WIC & WIF.
- Critical. Observed food stored on floor. WIF. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. WIF.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar. 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. Corrected On Site. gloves.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. cans.
- Observed nonfood-grade containers used for food storage. shopping bags.
- Observed nonfood-grade containers used for food storage. cardboard boxes with meat.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed utensils stored in crevices between equipment.
- Critical. Handwashing cleanser lacking at handwashing lavatory. 3C sink area.
- Missing drain plug at dumpster.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
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10/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/16/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 12/15/2008 | Routine - Food | Administrative complaint recommended |
| No report available. | 10/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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