- 229.163 (n) (2) (A) closed beverage container. Observed personal (jackets, sandals and screw top juice bottle) must be placed in a designated area away from food preparation. All personal drinks must have spill proof lid and straw.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.
- 229.168 (d) (2) (A) (ii) not according to label. Pesticide toxic chemicals observed in establishment. All pest products and application must be conducted by license pest control techician.
- 229.165 (m) (1) (A)not clean. Observed spoons not clean to sight and touch utensil holder. All food contact surfaces must be cleaned and sanitized prior to use.
- 229.165 (m) (1) (A)not clean. Inside plastic surfaces observed to have evidence of mold and black debris. Scrub inside facing door of ice machine.
- 229.164 (o) (4) (D) Raw Shell Eggs.
- 229.165 (d) (1) (B)free of breaks, cracks. Observed plastic containers that have melted surfaces, cracked or broken. Food containers must be smooth, easily cleanable and in good condition.
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02/08/2016 | 81 |
- ALL EATING MUST CONDUCTED IN EMPLOYEE DEISIGNATED EATING AREA AWAY FROM KITCHEN AND FOOD PREP AREAS.
- ALL BULK FOOD CONTAINERS MUST LABELED.
- MUST FURNISH EMPLOYEE HAND WASHING SINK WITH HAND DRYING PAPER TOWELS AT ALL TIMES.
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10/19/2015 | 89 |
- MUST CONTINUE REQUIREMENT OF FREQUENT HAND WASHING AND CHANGING OF GLOVES BY ALL EMPLOYEES.
- MUST CLEAN ALL APPLIANCE SURFACES, REFRIGERATOR INTERIORS AND SHELVES, PANTRY SHELVES, CUTTING BOARDS, SINKS, WALLS, FLOORS, ETC.
- MANAGER MUST HAVE EVIDENCE OF CURRENT FOOD MANAGER CERTIFICATION READILY PRESENTABLE ON PREMISE.
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07/10/2015 | 90 |
- MUST LABEL BULK FOOD CONTAINERS AS TO CONTENTS.
- MUST DATE MARK PREPARED FOOD ITEMS ONCE ENTERED INTO REFRIGERATOR STORAGE FOR LONGER THAN 24 HOURS.
- RECOMMEND USE OF STAINLESS STEEL PANS FOR STORAGE OF PREPARED FOODS IN REFRIGERATOR INSTEAD OF PLASTIC CONTAINERS TO ALLOW FOR EFFICIENT DISTRIBUTION OF COLDNESS.
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04/06/2015 | 87 |
- MUST SERVICE/REPAIR WALKIN REFRIGERATION UNIT IN ORDER THAT IT BE CAPABLE OF MAINTAINING AMBIENT AND STORED PRODUCTS AT A TEMPERATURE OF 41'F OR LOWER AT ALL TIMES.
- MUST ASSURE THAT ALL EMPLOYEES WASH THEIR HANDS ON A FREQUENT BASIS.
- MUST MAINTAIN PREPARED FOOD PRODUCTS COVERED/PROTECTED DURING REFRIGERATOR STORAGE.
- MUST RENDER EMPLOYEE HAND WASHING SINK READILY ACCESSIBLE BY REMOVING ITEM STORAGE WITHIN SINK AND ALL OBSTACLES TO ALLOW FOR ITS EASY REACH.
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11/17/2014 | 84 |
- MUST LABEL BULK FOOD CONTAINERS AS TO CONTENTS - EXAMPLE FLOUR.
- MUST FURNISH EMPLOYEE HAND WASHING SINK WITH HAND DRYING PAPER TOWELS AT ALL TIMES.
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02/07/2014 | 93 |
- MUST LABEL BULK FOOD CONTAINERS AS TO CONTENTS.
- MECHANICAL DISHWASHER NOT SANITIZING - PRESENTLY REGISTERING LESS THAN 50 PPM.
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08/09/2013 | 93 |
- 229.163 (h) (6) wash as needed. Employeewrappinghandsin dirtyapronthen goingAback tocooking, No handwash. Employees must follow proper handwashing procedure in between tasks and actions which contaminate hands and arms by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.164 (r) (1) (A) labeled properly. Food items stored in used containers, no source or identifying information. keep food in original manufactures container or label bulk items with common name.
- 229.164 (f) (2) (A) (iv) not covered. Numerous items with out a protective cover. Cover food items placed in storage to protect from cross contamination.
- 229.164 (o) (7) (A) consume by date (prepared). Label items placed in cold hold greater than 24 hours with the date placed in cold hold . Discard after 7 days.
- 229.166 (g) (4) (B)backflow preventer. Back flow preventer not present on mop sink. Air gap back flow prevention missing on water softener out flow. Provide back flow prevention at these locating.
- 229.168 (d) (2) (C) restricted use pesticide. pesticide not for use in a food establishment found. Use only an approved pest control method or licensed pest control company.
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01/15/2013 | 77 |
- 229.167 (p) (5) improper use of sinks. Defrosting Chicken in one compartment while cleaning of a cutting board in another. Do not use the three compartment sink for different purposes. use either for washing or food prep, but not at the same time.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. using a floor rice storage container as a cabbagepress with out cleaning an sanitizing the contact surfaces prior to using. Discard to cabbage being pressed. when pressing, Use a large metal container that has been cleaned and sanitized prior to use
- 229.165 (r) (3) (D)no sanitization. Observed a cutting board washed then placed into service with no sanitizing. All items must be washed, rinsed, sanitized, and slowed to air dry prior to use.
- 229.165 (m) (1) (A)not clean. Observed 7 out of 9 plates with visible to sight and touch food. During the cleanly process, Food and dirt must he removed so that the ware is cleaned to sight and touch.
- 229.165 (d) (1) (B)free of breaks, cracks. Several Good storage items had cracked items. thieve must be replaced with items that are not cracked and/or damaged.
- 229.165 (m) (2)non food contact dirty. free behind the wok stoves has a great build up of dirt and g reuse. Clean this area.
- 229.166 (j) (4) sanitary sewer. Waste water was observed flowing out the rear door and in to the dumpster area. All waste water must go down the drain to the sanitary sewage system.
- 229.168 (h) (1) restricted use pesticides. Can of Spray pesticide found. Use only a certified pest control company or an approved pest control method in the restaurant.
- 229.166 (f) (4) air gap 2x. Air gap on ice machine is not present. Provide for an air gap with 1 ? inches or two times the diameter of the pipe.
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05/21/2012 | 76 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days.
- 229.167 (e) (3) (A) no towels. There are no paper towels at the hand washing sink. Supply the handwash station with individual disposable towels.
- 229.165 (r) (3) (D)no sanitization. For sanitation a combination of PH concentration and temperature are not adequate. Use 3 compartment sink for proper manual ware washing.
- 229.165 (d) (1) (B)free of breaks, cracks. Cutting board not in good repair. Cutting board must have a smooth surface.
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11/08/2011 | 87 |
- 229.167 (e) (2) no soap. PROVIDE HAND SOAP AT ALL TIMES IN EMPLOYEE RESTROOM
- 229.167 (e) (3) (A) no towels. PROVIDE HAND TOWELS AT ALL TIMES IN EMPLOYEE RESTROOM.
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03/03/2011 | 97 |
- Employees observed not washing hands before handling food. Please ensure that employees wash hands between tasks and before handling food or food contact surfaces.
- Please obtain Food Manager Certification and ensure that at least one certified food manager is present during all operating hours.
- Please ensure that there is an air gap between the drain pipe and the floor drain at each ice machine. The air gap should measure twice the diameter of the drain pipe.
- 1) Observed mildew in interior of ice machines. Please provide thorough cleaning and sanitizing of interior of ice machines. 2) Observed grease on ice scoop. Please maintain food scoops in a clean and sanitized condition.
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02/10/2010 | 87 |
| No violation noted during this evaluation. | 02/12/2009 | 93 |
| No violation noted during this evaluation. | 03/26/2008 | 88 |
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