- No Violations Were Observed
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09/24/2014 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In raw beef in prep table top across from cookline, manager removed. **Warning** **Corrected On-Site** **Repeat Violation**
- Basic - Employee eating in a food preparation or other restricted area. Manager drinking by back prep table from cup without a lid or straw. Manager discarded cup. **Corrected On-Site** **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee yogurts on middle shelf in walk in cooler, manager moved to bottom shelf. Employee rice on back storage shelf, manager moved to bottom **Corrected On-Site** **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and prep table, knife removed. **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. On reach in cooler front of kitchen. **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. On walk in cooler, black mold like build up **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Containers of black powered substance, pepper per manager, on shelf above reach in cooler. Manager labeled. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In reach in cooler prep across from cookline, cooked shrimp, cooked chicken 50-51°, raw chicken, raw shrimp, raw beef 47-48°, shrimp 46-48°. raw teriyaki beef 44°, milk 44°, egg rolls 44° in walk in cooler **Repeat Violation** **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. Missing time mark for corn starch and water and whole shell eggs on cookline. Manager stated they were placed out at 11. Marked time. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over mushroom soup in reach in cooler across from cookline, corrected by manager. Sheet of plastic wrapped Raw chicken over trays of wonton wrappers in walk in freezer not in commercial packaging.Raw chicken over raw crab stick in small container to left of walk in freezer entrance. Manager corrected all storage. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken behind raw shrimp in prep cooler top, manager corrected storage. **Corrected On-Site** **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler ambient 50°, all TCS food inside above 41°, walk in cooler ambient 47-49° all TCS food above 41° **Warning** **Repeat Violation**
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09/22/2014 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in reach in cooler prep top as well as in closed bulk flour container in back of kitchen by back door, corrected by manager. **Corrected On-Site** **Repeat Violation**
- Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Cook eating cereal at cookline, told manager that he must eat in designated area. **Corrected On-Site**
- 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. Multiple employee drinks throughout are in water bottles and do not have a lid or straw. All removed by manager. **Corrected On-Site** **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Employee phone sitting on shelf above prep area, corrected by manager. **Corrected On-Site**
- Basic - Food stored on floor. Rice noodles stored on floor across from triple sink, container of chicken wings stored on floor in walk in freezer, watermelon stored on floor in walk in cooler.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. For walk in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink end of cook line. Manager placed sign above sink. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Reach in cooler across form cookline, front of kitchen have gaskets that are heavily soiled with black mold like build up.
- Basic - Wiping cloth sanitizing solution stored on the floor. Chlorine sanitizer on floor to left of triple sink.
- High Priority - Container of medicine improperly stored. Container of employee medicine/ prescription stored on back shelf next to hand sink above food used to establishment, manager removed. **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. Dumplings 47-48°, cooked noodles 50°, rice noodles 47°, cooked pork 47°, made last night according to chef.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Dumplings 47-48°, cooked noodles 50°, rice noodles 47°, cooked pork 47°
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw Shrimp, raw pork, raw chicken 45-46° in prep cooler top across from cook line. Cornstarch 52-53° on cook line chef prep station. Whole shell eggs ambient 46°
- High Priority - Raw animal food stored over ready-to-eat food. Raw whole shell eggs sitting directly above container of cooked broccoli in prep cooler top across from cookline, corrected by chef. Raw chicken stacked behind raw shrimp in reach in cooler prep top, corrected by chef. Container of raw chicken on top shelf in walk in cooler stored over ready to eat sauces and cooked pork, storage corrected by manager.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Sheet of chicken soared over bags of cooked pork, container of raw chicken stored over container of raw shrimp, container of raw pork stored over container of raw shrimp.
- High Priority - Shell eggs in use or stored with cracks or broken shells. Cracked egg stored with whole shell eggs in reach in cooler across from cookline, also cracked egg stored with whole shell eggs bottom shelf of walk in cooler to right.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler across from cook line all TCS food above 45-46°
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08/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plastic bowls used as scoop in sauces in buckets in walk in cooler
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bucket of chicken and cut cabbage on floor in balk in cooler **Repeat Violation**
- Basic - Ceiling tile missing. Above walk in cooler
- 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. Employee water bottles on make table in kitchen **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Covers have some dust build up on them
- Basic - Soiled reach-in cooler gaskets. Gaskets in cooler on right side of cooks line where make table is.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked chicken 47° in walk in cooler
- 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. Employee answered phone, put order in computer with gloves on, went back to prepare food without washing hands and changing gloves
- High Priority - Live flies in kitchen. Several live flies in kitchen area. Back door open at time of inspection
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Tso chicken 120° held in fry basket on cooks line between uses. Discussed with operator to place item under TPHC in the future
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shrimp and raw pork over vegetables in walk in cooler **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken stored behind raw shrimp in top portion of make table **Corrected On-Site** **Repeat Violation**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Whole shell eggs held at room temperature. Discussed placing items under TPHC along with other products
- High Priority - Shell eggs in use or stored with cracks or broken shells. Cracked eggs stored in same container as whole shell eggs on cooks line. Corrective action-operator voluntarily discarded product **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. Eggs rolls and sweet and sour chicken prepared yesterday not date marked
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5/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Tub of chicken sitting on floor
- 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. Water bottle
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bag of crabs, beverages etc in walkin cooler on shelf with store products
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Outer openings not protected with self-closing doors. Screen door
- 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. Answered phone begin prepping raw shrimp no hand wash **Corrected On-Site**
- High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came from bathroom put on gloves no hand wash **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut cabbage, garlic and oil and cornstarch and water all at room temperature; explained how to make chart for time as a public health control
- High Priority - Raw animal food stored over ready-to-eat food. Pan of raw shrimp on top of open bulk flour container; raw chicken over cooked pork and chicken walkin cooler; flat of eggs over veggies in make table
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken behind raw shrimp in top of make table unit
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 eggs in flat **Repeat Violation**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee went to wash hands in 3 comp sink without soap or water
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Saran Wrap on top of hand wash sink near walkin freezer
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, pork, egg rolls in walkin cooler
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training valid for 3 years some expired
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8/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Tub of flour
- Basic - Cloth used as a food-contact surface. Under chicken used to drain grease
- Basic - Food placed in soiled container/equipment. Storage containers heavily soiled/build up
- Basic - Food storage container/container lid cracked or broken. Multiple gray food storage tubs
- Basic - Raw animal food stored above unwashed produce. Beef over carrots walkin cooler
- Basic - Reuse of single-use articles. Cans used as scoops for bulk rice **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. Throughout kitchen
- High Priority - Employee with infected or draining sore/cut/burn/wound on hand or arm handling food, clean equipment or utensils, or unwrapped single-service items. Employee cutting raw chicken without gloves with sore on finger discarded chicken washed hands put on gloves **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken behind shrimp in top of make table unit
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. On cookline; corrective action out one hour put back in cooler
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm chlorine **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plastic wrap **Corrected On-Site**
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2/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. near microwave
- Observed clean equipment stored on floor. sheet pans near 3 compartment sink
- Critical - Observed raw animal food stored over cooked food. raw chicken over cooked chicken walkin cooler
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. corn starch and water on cookline
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked chicken, egg rolls walkin cooler
- Critical - Working containers of food removed from original container not identified by common name. water bottle for cooking
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. cloths used under cuttinboards used to cut raw chicken
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on side of oven off of pipe
- Critical - Observed food being cooled by nonapproved method. fried rice 88'F on counter cooked at 1pm Corrected On Site. put in walkin cooler noodles cooled in deep plastic tubs insidee walk in cooler
- Critical - Observed food contaminated by unsanitized equipment. employees switching between cutting raw chicken and raw pork without sanitizing cuttingboards or knives
- Critical - Observed food stored on floor. bag of onions in kitchen and tubs of pork on walk in cooler floor
- Critical - Observed live flies in kitchen.
- Observed nonfood-grade containers used for food storage. bulk storage containers of sugar, corn starch, and flour lined with garbage bags
- Observed personal care item stored with food. cell phones on shelf above ric
- Critical - Observed uncovered food in holding unit/dry storage area. tubs of pork inside walk in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked noodles, dumplings, breaded fried chicken
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1/4/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 03D-01-1 Observed food being cooled by nonapproved method. Noodles cooled in deep pans in walk in cooler. chicken 110'F cooled on counter will not reach 71'F within 2 hrs Corrected On Site. put in walk in freezer for rapid cooling Repeat Violation.
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11/28/2011 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Did not know how to calibrate thermometer Corrected On Site. explained
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler
- Critical - Handwash sink not accessible for employee use at all times. rear hand wash sink blocked by metal table with rice on top
- Critical - Observed employee eating in a food preparation or other restricted area. eating rice behind coounter
- Critical - Observed food being cooled by nonapproved method. Noodles cooled in deep pans in walk in cooler. chicken 110'F cooled on counter will not reach 71'F within 2 hrs Corrected On Site. put in walk in freezer for rapid cooling Repeat Violation.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. washed hands in 3 compartment sink without soap or paper towels. employee washed hands with gloves on Corrected On Site. told employee to use hand wash sink
- Critical - Observed food stored on floor. tub of flour for batter and tub of beef in walk in cooler Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta, tofu, beef, chicken 45'F - 48'F in walk in cooler Corrected On Site. Stop sale issued Repeat Violation. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. egg rolls and breaded chicken in front reach in cooler Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses. on counter next to rice hot hold
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11/23/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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3/18/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- In use food dispensing utensils properly stored
- In use food dispensing utensils properly stored
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Critical - Toxic items properly stored
- Walls, ceilings, and attached equipment, constructed, clean
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Cross-contamination, equipment, personnel, storage
- Critical - Cross-contamination, equipment, personnel, storage
- Critical - Employee training validation
- Critical - Facilities to maintain product temperature
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food management certification valid
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Foods handled with minimum contact
- Critical - Foods properly cooked/reheated
- Critical - Foods properly cooled
- Critical - Hot food at proper temperatures
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
- Critical - Potential for cross-contamination; storage practices; damaged food segregated
- Pre-flushed, scraped, soaked
- Critical - Wholesome, sound condition
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3/15/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. bowl of rice and sodas Corrected On Site. Repeat Violation.
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner. scoop made out of old jug 9/9- used to scoop fried rice
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. front reach in cooler
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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9/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw chicken placed behind raw shrimp in reach in cooker top Corrected On Site.
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. tin can used to dispense rice in bulk container
- Violation: 10-05-1 Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site. Repeat Violation.
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. bowl of rice and sodas Corrected On Site. Repeat Violation.
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner. scoop made out of old jug
- Violation: 14-35-1 Observed soiled paper towel used as shelf cover.- nearest fryer under to-go bags/ containers
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. front reach in cooler
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. 7/8/10-Ri Dian Zheng on site at time of inspection
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7/8/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. fried rice on counter, only 10 minutes Corrected On Site placed back in warmer
- Critical. Observed food being cooled by nonapproved method. sweet and sour chicken placed in large plastic bus pan and then covered in saran and placed in walk in cooler for cooling - product fried between 1130am and 1230pm Corrected On Site- pan placed in walkin cooler for quick cooling
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw chicken placed behind raw shrimp in reach in cooker top Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. tin can used to dispense rice in bulk container
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site. Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. bowl of rice and sodas Corrected On Site. Repeat Violation.
- Equipment or utensils not designed or constructed in a durable manner. scoop made out of old jug
- Observed soiled paper towel used as shelf cover.- nearest fryer under to-go bags/ containers
- Observed gaskets/seals on cold holding unit in poor repair. front reach in cooler
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. pan sitting on top of sink, and table in front of sink
- Critical. Observed live flies in kitchen. several
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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7/7/2010 | 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. eggroll , noodles ,dumplins etc
- Critical. Observed food stored on floor. sweet tea container Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. rice scoop
- 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. *Cashier was working at the phones, then handled eggrolls without washing hands *Cook did not wash his hands befor putting on clean gloves Corrected On Site- mgr talked with employee to change gloves and wash hands appropriately first, food discarded
- Critical. Observed employee eating in a food preparation or other restricted area. BOJANGLES BOX IN FRONT PREP AREA Corrected On Site.
- Observed utensils stored in crevices between equipment. knives Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site. New PPM =50 Repeat Violation.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. SANITIZING BUCKETS
- No copy of latest inspection report. given 03/08 copy
- 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. Bing Jiz Chen- expired certificate
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1/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/23/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name. seasonings at cookline Repeat Violation. Repeat Violation.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. walk in cooler items Repeat Violation.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reach in cooler at cookline Repeat Violation. 08/03/09-see temperatures under violation 04 for reach in cooler
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler at cookline Repeat Violation. 8/3/09-shrimp 50F, bbq chopped pork 51F, cooked chicken pieces 48F. Thermometer at bottom of reach in reads above 45F and below 50F.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler items Repeat Violation. 08/03/09-raw chicken 40F, pork chopped 40F, eggroll 42F
- Critical. Violation: 12A-22-1 Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Repeat Violation. Repeat Violation.
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8/3/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name. seasonings at cookline Repeat Violation. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reach in cooler at cookline Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. walk in cooler items Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler at cookline Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler items Repeat Violation.
- Critical. Observed food stored on floor. chicken on floor in freezer
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Repeat Violation. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. at 3 compartment sink
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7/29/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 3/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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