- Basic - Cutting board has cut marks and is no longer cleanable.WOODEN CUTTING BOARD
- 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. SCREW TOP WATER BOTTLE,OPEN STORED WITH FOOD **Admin Complaint** **Repeat Violation**
- Basic - Food stored in holding unit not covered. Many items in the WALKIN **Admin Complaint** **Repeat Violation**
- Basic - Food stored on floor. WALKIN cooler **Admin Complaint** **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. BAGS USED TO STORE FOOD IN MANY PLACES
- Basic - Reuse of single-service articles. OIL CONTAINERS CUT OPEN TO BE USED FOR FOOD STORAGE **Admin Complaint** **Repeat Violation**
- Basic - Soiled dry wiping cloth in use. NO SANITIZER BUCKETS SET UP **Admin Complaint** **Repeat Violation**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. FRIED RICE AT 68° **Admin Complaint**
- High Priority - Employee washed hands with no soap. LINE COOK **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. RAW SHELL EGGS OVER RTE PRODUCE IN WALKIN
- Intermediate - Handwash sink used for purposes other than handwashing. TO RINSE UTINSELS AND STORAGE OF ITEMS **Admin Complaint** **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All line REACHINS **Admin Complaint** **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Admin Complaint** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen HANDSINK
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. ALL PREPARED FOODS IN THE WALKIN **Admin Complaint**
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09/16/2014 | Routine - Food | Administrative complaint recommended |
- 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. SCREW TOP BOTTLES
- Basic - Food stored on floor. 1/ IN THE WALKIN. 2/. IN THE STORE ROOM
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. RICE SCOOP
- Basic - Soiled dry wiping cloth in use. NO SANITIZER BUCKETS SET UP ONLY DRY CLOTHES
- Basic - Stored food not covered in walk-in cooler. MANY ITEMS NOT COVERED
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. At 78
- Intermediate - Handwash sink used for purposes other than hand washing. STORAGE. OF ITEMS
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. ALL OF THE LINE REACHINS ARE UNCLEAN WITH HEAVY RESIDUE BUILD UP
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. MANY ITEMS IN THE WALKIN
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1/31/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.WALKIN SHELVES
- Basic - Food debris accumulated on kitchen floor. Heavy debris on floor **Repeat Violation**
- Basic - Food stored on floor. ONIONS IN THE WALKIN **Repeat Violation**
- Basic - Grease accumulated under cooking equipment. Main cook line
- Basic - In-use knife/knives stored in cracks between pieces of equipment. ON THE MAIN LINE
- Basic - Reuse of single-service articles. SINGLE SERVICE CONTAINER USED TO STOR FOOD **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. ALL OF THE KITCHEN SHELVES
- Basic - Stored food not covered in walk-in cooler. MANY ITEMS IN THE WALKIN NOT STORED COVERED
- Basic - Working containers of food removed from original container not identified by common name. MANY 5 gallon buckets **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **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. COOK IS SLICING ONIONS WITH BARE HANDS **Corrected On-Site**
- High Priority - Employee washed hands with no soap. **Repeat Violation**
- High Priority - Toxic substance/chemical improperly stored. SPRAY PAINT ON A SHELF WITH DRY STORAGE ITEMS
- Intermediate - Handwash sink used for purposes other than handwashing. Storage of items **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. MAIN LINE REACHIN. All of the reachins are unclean
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. MANY ITEMS IN THE WALKIN **Repeat Violation**
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12/6/2013 | Complaint Full | Warning Issued |
- 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. SCREW TOP BOTTLES
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on kitchen floor. KITCHEN AREA
- Basic - Food stored on floor. 1/ IN THE WALKIN. 2/. IN THE STORE ROOM
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. RICE SCOOP
- Basic - Reuse of single-service articles. SINGLE SERVICE CONTAINERS USED TO STORE FOOD
- Basic - Soil residue build-up on nonfood-contact surface. ALL KITCHEN SHELVES
- Basic - Soiled dry wiping cloth in use. NO SANITIZER BUCKETS SET UP ONLY DRY CLOTHES
- Basic - Stored food not covered in walk-in cooler. MANY ITEMS NOT COVERED
- Basic - Working containers of food removed from original container not identified by common name. MANY 5 GALLON BUCKETS
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. FRIED RICE AT 92°
- 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. MAKING EGGROLLS WITH BARE HANDS **Corrected On-Site**
- High Priority - Employee washed hands with no soap.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. At 78°
- Intermediate - Handwash sink used for purposes other than hand washing. STORAGE. OF ITEMS
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. ALL OF THE LINE REACHINS ARE UNCLEAN WITH HEAVY RESIDUE BUILD UP
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. SMOKED PORK AND RIBS
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. MANY ITEMS IN THE WALKIN
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10/9/2013 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable. The RED CUTTING BOARD
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. OPEN CANS OF SODA
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment or utensils not designed or constructed in a durable manner. UNSEALED WOODEN SHELVES
- Basic - Food placed in soiled container/equipment. BBQ SAUCE **Corrected On-Site**
- Basic - Food stored in a prohibited area. Employee FOOD IN THE WALKIN NOT SEPERATED FROM OTHER FOODS
- Basic - Food stored on floor. 1/. ONIONS. 2/. CABAGE
- Basic - Leaking pipe at plumbing fixture. AT THE HAND SINK BY THE WALKIN
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. DUCK AND SHRIMP ON THE PREP TABLE
- Basic - Reuse of single-service articles. Single service is washes and reused
- Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint.
- Basic - Single-service articles not stored inverted or protected from contamination. On the line **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.MAIN LINE REACHIN
- Intermediate - No soap provided at handwash sink.3compartment sink
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. ALL PREPARED FOODS IN THE WALKIN
- Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid in an un labeled spray bottle
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3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Observed nonfood-contact equipment in poor repair RUSTED SHELVES IN THE WALKIN
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8/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-06-1 Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. PHF IN THE WALKIN
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. FRIED RICE IN A BUSS PAN AT 79 degrees
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. MAIN LINE REACHIN
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair RUSTED SHELVES IN THE WALKIN
- Violation: 21-05-1 Observed soiled dry wiping cloth in use.
- Critical - Violation: 22-15-1 Reach-in cooler not cleaned prior to accumulation of soil residue. THE BROKEN REACHIN ON THE LINE
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. THE CONTAINERS OF SOUP AND SAUCES ON THE HOT LINE
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. THE MAIN LINE REACHIN
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. SHELVES IN THE WALKIN
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. THE WOK AREA STAINLESS STEEL
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. LARGE 3 DOOR REACHIN FREEZER
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVES IN THE KITCHEN
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. SPICE RACK
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor. KITCHEN FLOOR
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- 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. Pro
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5/3/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Food-contact surface not smooth and easily cleanable. CARDBOARD IN SIDE THE REACHIN ON THE MAIN LINE
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date. EXPIRED 12-1-11
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit. MAIN LINE REACHIN
- No copy of latest inspection report.
- 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
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. LARGE 3 DOOR REACHIN FREEZER
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVES IN THE KITCHEN
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SPICE RACK
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. PHF IN THE WALKIN
- Observed food debris accumulated on kitchen floor. KITCHEN FLOOR
- Critical - Observed food stored on floor. CABBAGE PAPIA AND VEGITABLES ON THE FLOOR OF THE WALKIN
- Critical - Observed food stored on floor. ONIONS IN THE STOREROOM AREA
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. THE CONTAINERS OF SOUP AND SAUCES ON THE HOT LINE
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. THE MAIN LINE REACHIN
- Observed nonfood-contact equipment in poor repair RUSTED SHELVES IN THE WALKIN
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. FRIED RICE IN A BUSS PAN AT 79 degrees
- Observed residue build-up on nonfood-contact surface. SHELVES IN THE WALKIN
- Observed residue build-up on nonfood-contact surface. 3 COMPARTMENT SINK
- Observed residue build-up on nonfood-contact surface. THE WOK AREA STAINLESS STEEL
- Observed soiled dry wiping cloth in use.
- Critical - Observed toxic item stored by food. GREASE CUTTER STORED NEXT WHITE VINIGAR AND FLOUR
- Critical - Observed uncovered food in holding unit/dry storage area. MANY ITEMS IN THE WALKIN
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. THE BROKEN REACHIN ON THE LINE
- Wet mop not hung to dry.
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2/1/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/16/2011 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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10/18/2011 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times. BLOCKED AT THE 3 COMPARTMENT SINK Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. Repeat Violation.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only. DATED 1 - 2011
- Lights missing the proper shield, sleeve coatings or covers. IN THE WALKIN Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. TOP SHELVES ON LINE Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. WOK AREA Repeat Violation.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. PREPARED FOODS STORED IN THE WALKIN Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. BROKEN LINE REACHIN Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. MAIN LINE REACHIN Repeat Violation.
- Observed leaking pipe at plumbing fixture. UNDER 3 COMPARTMENT SINK
- Observed residue build-up on nonfood-contact surface. BOTTOM OF THE REACHIN FREEZER
- Observed reuse of single-service articles. FOODS STORED IN LARGE OPEN CAN IN THE REACHIN
- Observed soiled dry wiping cloth in use. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. IN THE WALKIN Repeat Violation.
- Wet mop not hung to dry.
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8/26/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 02-06-1 Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.PREPARED FOODS STORED IN WALKIN Repeat Violation.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. IN WALKIN
- Violation: 21-05-1 Observed soiled dry wiping cloth in use. WITHOUT SANITIZER Repeat Violation.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING BOARD Repeat Violation.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. BROKEN LINE REACHIN
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. MAIN LINE REACHIN Repeat Violation.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVES ABOVE THE LINE Repeat Violation.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface.WOK AREA Repeat Violation.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times. Repeat Violation.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. IN WALKIN
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8/26/2011 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers. IN WALKIN
- 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 Repeat Violation.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. CARDBOARD USED AS SHELF PAPER Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. TEA IN A CUP Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVES ABOVE THE LINE Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.WOK AREA Repeat Violation.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.PREPARED FOODS STORED IN WALKIN Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING BOARD Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. BROKEN LINE REACHIN
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. MAIN LINE REACHIN Repeat Violation.
- Observed residue build-up on nonfood-contact surface. KITCHEN HANDSINK Repeat Violation.
- Observed soiled dry wiping cloth in use. WITHOUT SANITIZER Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. IN WALKIN
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6/29/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. FRONT HANDSINK BLOCKED
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. KITCHEN SINKS
- 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
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. CARDBOARD USED AS SHELF PAPER
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. BOTTLES OF WATER ON THE COOK LINE
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVES ABOVE LINE AREA
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. WOK AREA
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. PREPARED FOODS STORED IN WALKIN
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING BOARD
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. RICE COOKER IS NOT CLEAN
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. RICE SCOOP AT RICE COOKER
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. MAIN LINE REACHIN
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. BROKEN LINE REACHIN
- Observed residue build-up on nonfood-contact surface. KITCHEN HANDSINK
- Observed reuse of single-service articles. LARGE OPEN CAN USED TO STORE FOOD IN WALKIN
- Observed soiled dry wiping cloth in use. WITHOUT SANITIZER Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. RICE FLOUR SALT
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5/19/2011 | Routine - Food | Warning Issued |
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