- Critical: There is no food safety manager. (6 penalty points)
- Critical: Raw shrimp is being stored on top of a box of broccoli. Raw chicken is stored above meats with lower required cooking temperatures. (12 penalty points)
2 occurences.
- Not all food containers are labeled. (1 penalty point)
- Wet wiping clothes are not stored in sanitizer solution. (1 penalty point)
- Food containers in the reach in coolers are not covered to protect from contamination. (1 penalty point)
- Critical: Cooked vegetables are being cooled in a deep container. (3 penalty points)
- Critical: Cooked meat is being held on the stove at 120 F. (6 penalty points)
- Critical: Not all potentially hazardous foods are date marked. (3 penalty points)
- Cutting boards are scored and are no longer easily cleanable. (1 penalty point)
- Areas of the ventilation hood have heavy accumulations of grease. The can opener is not clean. The surface areas around the soda spigots are dirty. The area above the stand mixer is dirty with food debris. (3 penalty points)
4 occurences.
- There are no hand washing signs by the hand sinks. (1 penalty point)
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1/26/2015 | Followup | 62 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw chicken is stored above tofu in the walk in refrigerator. Raw chicken and beef are stored on top of produce in the walk in refrigerator. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Rice scoops are stored in standing water. In-use utensils are stored with handles in contact with food. (1 penalty point)
2 occurences.
- Frozen chicken is stored on top of other frozen meats with lower cooking temperatures. Containers of food are being stored on the floor in the walk in refrigerator. (1 penalty point)
- Critical: Fried chicken was not cooled to 41°F within a total of 6 hours. (6 penalty points)
Corrected on site.
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
- Critical: Chicken cooked yesterday measures 49 degrees in a reach in cooler. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Critical: Food is being stored in plastic grocery bags. (6 penalty points)
- Tin foil is being used to line surfaces. Metal and wood surfaces on a table are not sealed together. Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
3 occurences.
- The data plate is unreadable on the washing machine. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- The ventilation hood is not sealed to the wall. The hand sink is not sealed to the adjacent wall. The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
3 occurences.
- Several pieces of equipment (residential grade freezers) not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
- The liner in a freezer is cracked. A prepartion table is in disrepair. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Some cooking equipment is being stored unclean. The underside of refrigerator lids are dirty. The canopener is unclean to sight and touch. (6 penalty points)
3 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- The interior of reach in coolers and freezers are dirty. The exterior of the dishwashing machine is dirty. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
2 occurences.
- Various floor surfaces are damaged. (1 penalty point)
- The floor is dirty beneath cooking equipment. Walls are dirty in various areas. The ceiling is dirty in various areas. (1 penalty point)
3 occurences.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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1/7/2015 | Routine | 38 | Advise & Educate |
- Critical: Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
- In-use knives are stored in an unclean location between pieces of equipment. The ice scoop is stored with the handle in contact with culinary ice. Bowls are used for food scoops and are stored inside food containers. Utensils are stored in standing water. (1 penalty point)
4 occurences.
- A container of food is being stored on the floor in the walk in cooler. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Various pieces of equipment are lined with cardboard or foil. (1 penalty point)
- The Frigidaire freezer is not commercial grade. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The canopener is unclean to sight and touch. The meat slicer is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
4 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Interior of equipment is dirty. Metal storage shelves are dirty. There is an accumulation of food debris under various equipment. (1 penalty point)
3 occurences.
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Critical: The single compartment prep sink is not indirectly drained. (6 penalty points)
- The screen door is not tight fitting and the screen is damaged. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- There is an ant nest by the public restroom. (1 penalty point)
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5/8/2014 | Critical Item | 65 | Permit re-instated |
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- Food is being stored on the floor. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled at room temperature. (3 penalty points)
- Critical: Cooked shrimp is being held at 50 °F in the make table. (6 penalty points)
- The Frigidaire freezer is not commercial grade. (1 penalty point)
- Critical: The make table is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
2 occurences.
- Non-food contact surfaces of various equipment are dirty (light fixtures, gas pipes, vents). Fan covers in the walk-in cooler are dirty. Shelves in the walk-in cooler are dirty. (1 penalty point)
3 occurences.
- Critical: The 1 compartment sink is not indirectly drained. (6 penalty points)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- There are holes in the wall in the kitchen. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: Bayer pesticide is stored in the kitchen. (6 penalty points)
Corrected on site.
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2/26/2014 | Followup | 51 | Advise & Educate |
- Not all food employees have a current food handler card on site. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Critical: The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and maintaining the food establishment in a clean condition and in good repair. (3 penalty points)
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Food in the reach-in freezer is not covered to prevent contamination. Food in the walk-in cooler is not covered to prevent contamination. A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
3 occurences.
- Surfaces above the make table are made of unsealed wood. Cardboard is being used as shelf liner. (1 penalty point)
2 occurences.
- The Frigidaire freezer is not commercial grade. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. The meat slicer is unclean to sight and touch. Surfaces of the stand mixer above the bowl are dirty. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The underside of the shelf above a preparation table is unclean. (6 penalty points)
5 occurences.
- Non-food contact surfaces of various equipment are dirty. Exterior surfaces of food containers are dirty. Shelves in the walk-in cooler are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
4 occurences.
- Critical: The 1 compartment sink is not indirectly drained. (6 penalty points)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Critical: There is no hand drying provision in the employee restroom. (3 penalty points)
- Restrooms lack hand washing signage. (1 penalty point)
- There is insufficient light intensity in the facility. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
3 occurences.
- Walls are dirty in various areas. The floor is dirty in various areas. (1 penalty point)
2 occurences.
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2/4/2014 | Routine | 63 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Rice scoops are stored in standing water. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. Various surfaces are lined with foil. (1 penalty point)
- A cutting board is scored. (1 penalty point)
- Non-food contact surfaces of various equipment are dirty. (1 penalty point)
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. (3 penalty points)
- Hose bib lacks vacuum breaker valve. (1 penalty point)
- Critical: Food prep sink is not indirectly drained. (3 penalty points)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Light intensity is less than 20 foot candles in the warewashing area. Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
- The floor is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
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6/16/2011 | Routine | 81 | Advise & Educate |
- Critical: Bag of frozen produce is touching wrapped raw meat in freezer. Raw chicken is stored above raw meat and produce in walk-in. (6 penalty points)
Corrected on site.
- Containers of wrapped raw meat are stored above container of ice cream in freezer. Bags of food are on floor of walk-in. (1 penalty point)
- Wood and metal tables and shelving units are not smooth and easily cleanable. Shelving units covered and wrapped with foil and plastic are not smooth and easily cleanable. Wire racks show signs of corrosion. (1 penalty point)
- Hood is not sealed to nearby immovable surfaces. Sinks are not all sealed to nearby immovable surfaces. (1 penalty point)
- Cutting board is scored. (1 penalty point)
- Various non-food contact surfaces of equipment are not all clean. (1 penalty point)
- Hose bib above ice bin lacks vacuum breaker protection. (1 penalty point)
- Areas of floor, wall and ceiling are not maintained to be smooth and easily cleanable. (1 penalty point)
- Floor-wall junctures are not all coved. (1 penalty point)
- No smoking sign is not at entrance. (1 penalty point)
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2/24/2010 | Routine | 85 | Advise & Educate |
- Critical: The tempura batter is being stored under raw chicken and next to the eggs. (6 penalty points)
- The sprouts are being stored in a cardboard box. (1 penalty point)
- Various shelves are bare wood, not smooth easily, cleanable and nonabsorbent. (1 penalty point)
- Critical: The sanitizer bucker has no measurable amount of sanitizer. (6 penalty points)
- Various areas of the floor are in disrepair. (1 penalty point)
- Chemicals being stored next to and above food. (3 penalty points)
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11/25/2008 | Followup | 82 | |
- The servsafe certified is expired. (1 penalty point)
- Critical: Employee did not wash hands in kitchen after returning from the bathroom. (6 penalty points)
- Critical: Employee not washing hands when necessary i.e after eating. (6 penalty points)
- Critical: employee handling dirty dishes then handling clean dishes without washing hands. (6 penalty points)
- Critical: Employee is eating while walking around kitchen, including eating on cook line. (6 penalty points)
- Critical: Employee drink is stored next to prep area. (6 penalty points)
- Critical: Employee personal food is being stored in various locations throughout the restaurant. (6 penalty points)
- The PIC failure to demonstrate rquired duties for safe food operation. (3 penalty points)
- Critical: The raw chicken is being stored above ready to eat foods in the walkin cooler. (6 penalty points)
- The ice scoop handle is touching ice. (1 penalty point)
- The wiping cloths are being stored on the counter top with no measurable amount of sanitizer. (1 penalty point)
- Goves are not used for just 1 purpose, employee came back from the bathroom and put on old gloves. (1 penalty point)
- Various items are being stored on the ground in the dry storage area ( soy sauce). (1 penalty point)
- Food in the walkin (various) are not covered after cooling. (1 penalty point)
- Critical: The cabbage (cooked) in the walk in is holding at 44 F. Cooling exceeding allotted time frames. (6 penalty points)
- Improper cooling methods container is too large. (3 penalty points)
- Critical: The shrimp (raw) on the line is holding at 57 F. (6 penalty points)
- Critical: Items being held longer than 24 hours are not date marked. (6 penalty points)
- The containers used to store food are not food grade. (1 penalty point)
- Critical: The sprouts are being stored in a card board box. (3 penalty points)
- Critical: Newspaper is being used as a surface cover. (3 penalty points)
Corrected on site.
- The plates are not stored to protect from contamination. (1 penalty point)
- Critical: The sanitizer bucket has no measurable amount of sanitizer. (6 penalty points)
Corrected on site.
- Critical: Inside ice machine is dirty. (6 penalty points)
- Critical: The floors on the line are sticky. (6 penalty points)
- The hot water at the hand sink is not reaching 95 F within 30 seconds. (1 penalty point)
- The light bulb above the slicer is not shielded. (1 penalty point)
- Handwashing soap dispenser provided at dishwashing/prep sink. (3 penalty points)
- The floor is in disrepair, no longer smooth and easily cleanable. (1 penalty point)
- The coving in back room is not sealed to the wall ( a piece of wood nailed to the wall). (1 penalty point)
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11/19/2008 | Followup | 0 | |
- The manager is not servsafe certified. (1 penalty point)
- Critical: Employee handling raw shriimp without washing hands puting dumplin in microwave then cooked on the stove. (6 penalty points)
- Employee cutting raw chicken rinsed hands in prep sink, then dried hands on a cloth. (3 penalty points)
- Critical: Employee drinks being stored on the counter. (6 penalty points)
- Critical: Person in charge fails to demonstrate appropriate knowledge of food safety. (6 penalty points)
- Critical: The fish in large bin are being stored stored behind wait station. Soy sauce is not protected from contamination. (6 penalty points)
- Critical: The tempura shrimp are not protected from contamination. (6 penalty points)
- Critical: The cooked veggies are being stored on the floor on sheet pans. (6 penalty points)
- Critical: The cooked veggies are being stored on dishwasher. (6 penalty points)
- Critical: The raw chicken is being stored on top of corn starch and on rice in back room. (6 penalty points)
- Wet wiping clothes being stored on the counter top with no measurable amount of sanitizer. (1 penalty point)
- Broccoli and various other items are being stored on the ground. (1 penalty point)
- Critical: The shrimp are holding at 60F on the counter top. (6 penalty points)
- Critical: Potentially hazardous foods are not being date marked. (6 penalty points)
- Cooked chicken are being stored in a cardboard box. (1 penalty point)
- The hot water heater on the line is covered with dirty foil. (1 penalty point)
- The shelves are being lined with cardboad, dry and bloody cardboard. (1 penalty point)
- The name plate on the dishwasher is missing. (1 penalty point)
- Various CO2 tanks are not being restrained. (1 penalty point)
- The fire extinguisher above 3-comp sink is not secure to the wall. (1 penalty point)
- The cutting board are strained. (1 penalty point)
- Critical: The handles to reachin freezer are dirty. (6 penalty points)
- Critical: The can opener blade is dirty in back room. (6 penalty points)
- There is not a mop sink. Employees stated that they dump it into the tiolet. (1 penalty point)
- The door to the bathroom is not self closing. (1 penalty point)
- The back door is open. (1 penalty point)
- There are no paper towels in the bathroom. (3 penalty points)
- The lights above the line are not working less than 20 candles foot candles in food preparation area. (1 penalty point)
- The floor in front of the beverage air reachin is in disrepair. (1 penalty point)
- The shelf on cookline is dirty. (1 penalty point)
- The general cleanliness of facility needs to improve. (1 penalty point)
- Employee hand lotion being stored next to single service items in wait station. (1 penalty point)
- Critical: Food is being stored in dishwasher detergent container. (6 penalty points)
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11/7/2008 | Routine | 0 | |
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