- Rice scoops are stored in standing water. (1 penalty point)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Critical: The interior of a reach in cooler is unclean. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
2 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Reach-in cooler handles are dirty. (1 penalty point)
- Critical: The hand sink is being blocked with a food cart. (3 penalty points)
- The back door is propped open. (1 penalty point)
|
6/2/2015 | Routine | 81 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: A container of bean sprouts is being held at 65°F in a reach in cooler. (6 penalty points)
Corrected on site.
- Critical: Siracha bottles are being re-used. (6 penalty points)
- An employee washed their hands at the three compartment sink. (1 penalty point)
- Critical: Interior surfaces of a reach in cooler are unclean. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
2 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Filters in the ventilation hood are unclean. (1 penalty point)
- Critical: The handsink is being blocked by a food cart. (3 penalty points)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Critical: Employee medication is being stored above a food preparation table. (6 penalty points)
Corrected on site.
|
8/4/2014 | Routine | 59 | Advise & Educate |
- Critical: An open employee drink is stored in a rack above open disposable forks. (3 penalty points)
Corrected on site.
- Food employee is not using hair restraint. (1 penalty point)
- Warmer for utensils is below 135° F. The ice scoop in the cooler is stored with the handle in contact with culinary ice. Bowls are used for food scoops. (1 penalty point)
3 occurences.
- Raw meat is thawing at room temperature. (1 penalty point)
Corrected on site.
- Critical: Bean sprout is being held out of temperature control at 70 °F on a cart. (6 penalty points)
Corrected on site.
- Critical: The top interior of the ice machine is unclean. (6 penalty points)
- Bottom of reach-in freezer is unclean. (1 penalty point)
|
6/28/2013 | Routine | 81 | Advise & Educate |
- Food employee is not using hair restraint. (1 penalty point)
- Bowls are used for food scoops. (1 penalty point)
Corrected on site.
- Critical: Chicken satay is not date-marked. (3 penalty points)
- Basket is used to cook rice. The inside basket is not lined with an easily cleanable surface. (1 penalty point)
- Sponge is used to wash utensils. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The floor is dirty in various areas. (1 penalty point)
|
9/13/2012 | Routine | 86 | Advise & Educate |
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
12/8/2011 | Followup | 99 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
Corrected on site.
- Utensils are stored in standing water. In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
2 occurences.
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Cooked pork is being held at 51 °F in a reach in cooler. Raw eggs are stored on the counter at room temperature. (6 penalty points)
2 occurences.
- Critical: Potentially hazardous and ready to eat foods (meats) that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Single service items are not stored to prevent contamination. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. The hand sink is blocked. (3 penalty points)
Corrected on site.
- Using aluminum foil to line food cart. (1 penalty point)
- The floor is dirty in various areas. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
- No Smoking sign is faded and cannot be read. (1 penalty point)
|
10/28/2011 | Routine | 64 | Advise & Educate |
- Critical: Vegetables are being stored on raw shell eggs, in the prep table. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The wood next to the hot water heater is not sealed. Wood under the cash register is not sealed. (1 penalty point)
2 occurences.
- Employee cell phone is stored on food prep area. (1 penalty point)
Corrected on site.
|
9/8/2010 | Routine | 89 | Advise & Educate |
| No violation noted during this evaluation. | 7/29/2010 | Followup | 100 | Approved |
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