- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Produce in walk in cooler.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Stored food not covered in walk-in cooler. Prep vegetables.
- 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. Soya bean paste in walk in cooler.
- Intermediate - Handwash sink used for purposes other than handwashing. Storing round mixing bowl.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pork
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken soup in walk in cooler.
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08/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Cases of pork.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dumpster overflowing garbage.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scoop in sugar container. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Found in reach in cooler.
- Basic - Open dumpster lid.
- Basic - Stored food not covered in walk-in cooler. Prep vegetables.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue, used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Used to stored container with meat.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg roll, sauce in walk in cooler.
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2/17/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Inserts.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Toxic substance/chemical stored by or with food. WD 40 **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed a container with wiping cloth solution.
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1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Inserts
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Found in reach in cooler
- Basic - Open dumpster lid.
- Basic - Stored food not covered in walk-in cooler. Prep vegetables
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Observed 1 Dented can of cut corn present. See stop sale.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.sauce in walk in cooler
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9/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. CUP IN SAUCE IN WALK IN COOLER.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. GINGER.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. SALMON AND TUNA @ 44?
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. RAW EGGS ABOVE COOKED PORK.
- Intermediate - Certified food manager fails to exhibit active managerial control. FOOD STORAGE AND FOOD TEMPERATURES; DATING OF RTE/TCS FOODS.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. DATING OF RTE/TCS FOODS, FOOD STORAGE.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. NOODLES, RIBS.
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4/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated dust. FAN GUARDS IN WALK IN COOLER.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground. PARKING LOT.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TUNA @ 46?; CHICKEN @ 45?
- Critical - Observed potentially hazardous food thawed at room temperature. SALMON.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW CHICKEN ABOVE VEGETABLES IN REACH IN FREEZER. RAW EGGS ABOVE SAUCES IN WALK IN COOLER.
- Critical - Observed toxic item stored by food. INSECT SPRAY ABOVE SPICES NEXT TO WALK IN COOLER.
- Critical - Observed unlabeled spray bottle. BLUE LIQUID.
- Critical - Vacuum breaker mising at hose bibb. BY 3 COMP SINK.
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12/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. FRIED CHICKEN.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RAW EGGS TOUCHING COOKED CHICKEN.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. EGGROLLS.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. PORK.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. SHRIMP.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. SUSHI RICE.
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6/12/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days. nNO "FEED LETTER" PROVIDED FOR FARM RAISED SALMON. Repeat Violation.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. NO "FEED LETTER" PROVIDED FOR FARM RAISE SALMON ON PREMISES. Repeat Violation.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. COOLING FOOD.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. DATING FOOD.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. STORING FOOD TO PROTECT FROM CROSS-CONTAMINATION. COOKED CHICKEN and PORK.
- Critical - Observed food being cooled by nonapproved method. ROOM TEMPERATURE, DUMPLINGS.
- Critical - Observed fresh fish packaged using a reduced oxygen method.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. RICE. Corrected On Site.
- Critical - Observed person in charge allowing entry of outside personnel into food service areas who do not comply with the Food Code. CHILD. Corrected On Site.
- Critical - Observed person in charge allowing entry of unauthorized persons in kitchen. CHILD.
- Critical - Observed raw animal food stored over cooked food. RAW CHICKEN ABOVE COOKED PORK IN REACH IN FREEZER.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW EGGS ABOVE CHICKEN IN WALK IN COOLER.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. PORK.
- Critical - Observed unused opening in panel box unprotected. For reporting purposes only.
- Critical - Person in charge failed to insure proper cooling.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. EGGROLLS.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. INCORRECT DATES PLACED ON ALL FOODS (10/21/11).
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PORK.
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9/21/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. SALMON. Repeat Violation.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days. SALMON. INVOICE DOES NOT INDICATE SALMOM HAS BEEN FROZEN OR FARM RAISED. NO FEED LETTER PROVIDED. Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN STORED ABOVE RAW EGGS IN WALK IN COOLER.
- Critical. Observed uncovered food in holding unit/dry storage area. CHICKEN IN WALK IN COOLER. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. PEELED ONIONS IN WALK IN COOLER.
- Observed attached equipment soiled with accumulated dust. FANGUARDS IN WALK IN COOLER.
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10/21/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. SALMON. NO INVOICES AVAILABLE UPON REQUEST. Repeat Violation.
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. CHICKEN & NOODLES.
- Critical. Potentially hazardous food held under time as a public health control without written plan. SUSHI RICE.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days. SALMON. NO INVOICES AVAILABLE UPON REQUEST. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TUNA.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. SUSHI RICE. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. RAW CHICKEN ABOVE PEELED ONIONS IN WALK IN COOLER. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. PEELE ONIONS IN WALK IN COOLER. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. RAW CHICKEN IN WALK IN COOLER. Corrected On Site. Repeat Violation.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. CUTTING BROCCLI. Corrected On Site. Repeat Violation.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Observed attached equipment soiled with accumulated grease. nHOOD EXHAUST SYSTEM.
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7/19/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. SALMON . INVOICE STATES: "ALL SEAFOOD PRODUCTS ARE TO BE FULLY COOKED PRIOR TO HUMAN CONSUMPTION."
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. CHICKEN IN WALK IN COOLER.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. EGGROLLS IN WALK IN COOLER.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days. SALMON. INVOICE STATES: "ALL SEAFOOD PRODUCTS ARE TO BE FULLY COOKED PRIOR TO HUMAN CONSUMPTION."
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. SUSHI RICE.
- Critical. Observed food being cooled by nonapproved method. CHICKEN # 1 ATROOM TEMPERATURE.
- Critical. Observed food being cooled by nonapproved method. CHICKEN# 2 AT ROOM TEMPERATURE.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RAWHICKEN STORED NEXT TO & IN CONTACT WITH TOFU.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. BEEF & CHICKEN STORED IN CONTACT IN SAME PAN IN REACH IN FREEZER.
- Critical. Observed uncovered food in holding unit/dry storage area. SPROUTS IN WALK IN COOLER.
- Critical. Observed uncovered food in holding unit/dry storage area. CHICKEN IN WALK IN COOLER.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. RICE.
- Observed nonfood-grade containers used for food storage. OBSERVED OLD CARDBOARD BOXES USED TO DRAIN FRIED CHICKEN.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PORK.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. CHICKEN.
- Critical. Working containers of food removed from original container not identified by common name. FLOUR.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BEEF.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal food stored over ready-to-eat food. RAW EGGS ABOVE SAUCES IN WIC. PROVIDED OPERATOR WITH DBPR FORM HR 5030-098.
- Critical. Observed raw animal food stored over ready-to-eat food. RAW CHICKEN ABOVE SAUCES IN WIC. PROVIDED OPERATOR WITH DBPR FORM HR 5030-098.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed employee with ineffective hair restraint.
- Critical. First aid supplies improperly stored. Corrected On Site.
- Critical. No Certified Food Manager for establishment.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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.
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12/3/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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