- No Violations Were Observed
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11/18/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken stock hot holding at 117 degrees note item reheated
- Critical. Observed food being cooled by nonapproved method. pasta covered while cooling
- Critical. Observed cloth used as a food-contact surface. apron on cooked rice in walk in cooler
- Observed nonfood-grade containers used for food storage. using used plastic bags
- Observed build-up of grease on nonfood-contact surface. on hood filters
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on foid cart on cooks line
- Observed utensils stored in crevices between equipment.cooks knife stored between bench and cooler edge
- Observed single-service articles stored without protection from contamination. single service items need to be inverted on cooks line
- Observed inside/outside of dumpster not clean. maggots inside of dumpster
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.chlorene sanitizing solution more than 100 ppm
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. in use to equipment in front of house area
- 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 note on warning already fron visit on 9/13/10
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10/25/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed food prep in a prohibited area. preparing food in dining room
- Critical. Observed raw animal food stored over ready-to-eat food. raw shell eggs over produce 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. bowls in food bins
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. making won tons Corrected On Site.
- Observed nonfood-grade containers used for food storage.re use if plastic bags for foid storage
- Critical. Observed interior of microwave soiled. insides and outside areas
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on outside area of deli style cooler
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelfs over cooks line
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. old dry food build up on outside surfaces of reach in coolers
- Observed single-service items stored on floor. in front service area near coolers
- Observed single-service articles stored without protection from contamination. to go packaging needs to be inverted
- Critical. No handwashing sign provided at a handsink used by food employees. missing at employee hand sink located of cooks line
- 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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9/13/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/16/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.( chicken wings , egg rolls, cooked meatsbin walk in cooler)
- Critical. Violation: 08A-11-1 Observed food stored in ice used for drinks.(cup and soda bottles in ice in ice machine )
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.(in walk in cooler and in upright freezer)
- Violation: 13-03-1 Observed employee with no hair restraint.
- Critical. Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface.(dead roaches in cabinet in server area)
- Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Critical. Violation: 35B-03-1 Outer openings not protected with self-closing doors.(back kitchen door)
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.(very heavy build up under equipment on cooks line)
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5/3/2010 | Food-Licensing Inspection | 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.( chicken wings , egg rolls, cooked meatsbin walk in cooler)
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(garlic and oil on cooks line at 48 degrees moved to cooler) Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.(in white upright reach in cooler)
- Critical. Observed potentially hazardous food thawed at room temperature.(chicken) Corrected On Site.
- Critical. Observed food stored in ice used for drinks.(cup and soda bottles in ice in ice machine )
- Critical. Observed uncovered food in holding unit/dry storage area.(in walk in cooler and in upright freezer)
- Critical. Observed uncovered food in holding unit/dry storage area.(crispy noodles in front area)
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.(in cooked rice) Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.(water at 111 degrees f.)
- Critical. Observed employee eating while preparing food.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.(bare wood shelving in walk in cooler.)
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.(no sanitizer set up for wiping)
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of soiled material on prep shelving.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.(condiment shelving on cooks line)
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.(in deli style cooler on cooks line)
- Observed residue build-up on nonfood-contact surface.(outside of upright reach in cooler)
- Observed residue build-up on nonfood-contact surface.(dead roaches in cabinet in server area)
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.(on front of oven on cooks line)
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions.( both hand sinks)
- Critical. Outer openings not protected with self-closing doors.(back kitchen door)
- Observed grease accumulated under cooking equipment.(very heavy build up under equipment on cooks line)
- Observed food debris accumulated on kitchen floor.(dead roaches on floor in kitchen near back door)
- Lights missing the proper shield, sleeve coatings or covers.(above 3 compartment sink)
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Identity of food or food product misrepresented.(menu states no MSG, however MSG was observed in kitchen)
- Critical. Identity of food or food product misrepresented.(menu states " crab rangoon" imitation crab meat used in product.)
- 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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2/23/2010 | Food-Licensing Inspection | Administrative complaint recommended |
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