- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
Corrected on site.
- Single-use items are being re-used (plastic spoon in salt). (1 penalty point)
Corrected on site.
- The 3-compartment sink faucet is leaking. The faucet is leaking on the hand sink. (1 penalty point)
2 occurences.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
- The entrance lacks "No Smoking" signage. (1 penalty point)
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11/30/2015 | Routine | 86 | Advise & Educate |
- Critical: Employees are eating in food preparation areas. (3 penalty points)
Corrected on site.
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Clean equipment is stored on the floor. (1 penalty point)
Corrected on site.
- Metal shelving in walk-in cooler is rusted and is no longer an easily cleanable surface. (1 penalty point)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Various ceiling surfaces are damaged. (1 penalty point)
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1/2/2015 | Routine | 83 | Advise & Educate |
- Critical: Employee drink is stored on a clean storage rack. (3 penalty points)
Corrected on site.
- Critical: Raw meat is stored above vegetables in the walk-in cooler. (6 penalty points)
Corrected on site.
- Utensils are stored in standing water. (1 penalty point)
Corrected on site.
- Pots are stored on the floor. Ice sticks in the walk-in freezer are on the floor. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Bean sprouts are being held out of temperature control at 55°F on a counter. (6 penalty points)
Corrected on site.
- Critical: Cooked meat is not date-marked. (3 penalty points)
- Critical: Soda dispenser spigots are not being washed, rinsed then sanitized. (6 penalty points)
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2/4/2014 | Routine | 74 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
Corrected on site.
- 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: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Potentially hazardous food is being cooled at room temperature. Potentially hazardous food is being cooled in deep containers. (3 penalty points)
2 occurences.
- Critical: Sprouts are being held on the counter in water at 47 degrees. (6 penalty points)
Corrected on site.
- 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 non-food grade containers. (6 penalty points)
- Single service items are not stored to prevent contamination. (1 penalty point)
Corrected on site.
- Various surfaces are lined with foil. (1 penalty point)
- Critical: There is insufficient refrigeration capacity to hold all potentially hazardous foods at or below 41° F. (3 penalty points)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The gaskets on the readh-in refridgerator are dirty. Exterior surfaces of food containers are dirty. (1 penalty point)
2 occurences.
- Shut off valves are located down stream from the back flow prevention. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- A waste receptacle is not provided at the handwashing sink. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
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1/28/2014 | Routine | 41 | Advise & Educate |
- (1) Containers of food are being stored on the floor. (2) Containers of dry ingredients are not covered or protected from potential contamination. (3) Food is not covered after cooling has been completed in the walk-in. (1 penalty point)
6 occurences.
- Critical: Potentially hazardous food held over 24 hours are not being date marked. (6 penalty points)
2 occurences.
- Critical: The inside of the ice machine door has calcium/lime deposits. (6 penalty points)
- The spice shelves are not clean. (1 penalty point)
2 occurences.
- A coat is stored with food containers. (1 penalty point)
Corrected on site.
- The ceiling tiles are not clean. (1 penalty point)
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4/28/2011 | Routine | 84 | Advise & Educate |
- Critical: A personal drink is stored with clean pans. (6 penalty points)
- The rice scoop is stored in standing water at room temperature. (1 penalty point)
- (1) The dry ingredient containers are not covered to protect from potential contamination. (2) A pan of soup is stored on the floor. (2 penalty points)
2 occurences.
- Dishes are not inverted or protected from potential contamination. (1 penalty point)
- Critical: The warewasher is not santizing. Note: The dishes, pots and utensils shall be sanitized in the 3-compartment sink until the warewasher is repaired. (6 penalty points)
- Critical: (1) The soda dispenser nozzles are not cleaned and sanitized every 24 hours. (2) The ice machine has calcium/lime/rust deposits on the interior. (3) The meat slicer is not clean. (18 penalty points)
3 occurences.
- The shelf of spices are not clean. (1 penalty point)
- The tile is broken from the wall on the mop sink. (1 penalty point)
- (1) The floor and walls on the cookline are not clean. (2) The floor sinks are not clean throughout the facility. (2 penalty points)
2 occurences.
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3/5/2010 | Routine | 62 | Advise & Educate |
- Critical: Personal drinks are stored next to food. (6 penalty points)
Corrected on site.
- Containers of dry ingredients are not labeled. (1 penalty point)
Corrected on site.
- A cup is being used as a scoop. (1 penalty point)
Corrected on site.
- Food is stored on the floor. Egg rolls are not covered after cooking. (2 penalty points)
Corrected on site.
2 occurences.
- Meat is thawing in the 3 compartment sink in standing water. (1 penalty point)
- Critical: The sprouts are holding temperature of 50*f. The chicken is holding temperature of 50*f on the counter. (12 penalty points)
2 occurences.
- Critical: Egg rolls are not date marked. (6 penalty points)
Corrected on site.
- A light is burned out in the hood. (1 penalty point)
- Critical: The microwave oven is dirty on the interior top. The ice machine has lime/calcium deposits. (12 penalty points)
2 occurences.
- The condenser vent is dirty in the walk in. The shelves in the walk in are dirty. (2 penalty points)
2 occurences.
- Several tiles (ceiling) are not smooth, non-absorbent, and easily cleanable. (1 penalty point)
- The ceiling diffusers are dirty. The ceiling is dirty in places. (2 penalty points)
2 occurences.
- Tools are stored with food. (1 penalty point)
Corrected on site.
- Vasoline is stored with food. (1 penalty point)
Corrected on site.
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2/10/2009 | Routine | 51 | Advise & Educate |
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