| No violation noted during this evaluation. | 12/15/2015 | Physical Recheck |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Standing water in the kitchen is several areas. Strong odor.
- Preventing contamination from equipment, utensils, and linens
Observation: Using cardboard as lids in the cooler. lots of items uncovered in the cooling units.
- Plumbing system maintained in good repair
Observation: Several faucet throughout establishment leaking or not working.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken stored over beef and shrimp.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
|
12/08/2015 | Regular |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:All the hoods are full of grease.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Shrimp and ready to eat crab meat stored under the chicken.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Walk-in freezer floor is soiled.
- Equipment location, installation, repair, and adjustment
Observation: Walk-in freezer (asian foods) is full of ice. Possible door seal. Hot foods cooler door also has a bad seal.
- Food storage - preventing contamination from the premises
Observation: Food items stored on the floor in the walk-in freezer.
|
08/31/2015 | Regular |
| No violation noted during this evaluation. | 12/08/2014 | Physical Recheck |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Both walk-in freezer floors are soiled. Grid in the floor by the dish machine soiled and odor.
- Plumbing system maintained in good repair
Observation: Majority of faucets are leaking in establishment. Two floor sinks were full of water and not draining properly. Two hand sinks not working at all.
- Using a handwashing sink- operation and maintenance
Observation: Using sink to wash dishes in.
- Food storage containers identified with common name of food
Observation: Blue tubs in the back need to be labeled with common name.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice machine is very soiled.
- Physical facilities maintained in good repair
Observation: Freezer door not sealing causing ice to build up around the outside of the door as well as inside freezer. Floor tiles missing in several areas in the kitchen.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Thawing crab meat at room temperature.
- Outer openings are protected
Observation: Back door not sealed on the bottom.
|
11/26/2014 | Regular |
- Plumbing system maintained in good repair
Observation: Dish machine is leaking water from the bottom of the unit. Several hand sinks had the water turned off. No hot water present in the restrooms. Faucet leaking on the 2-bay sink in the back.
|
06/16/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
08/28/2013 | Routine |
- Light bulbs, protective shielding
One light in the kitchen missing a cover.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Two walk-in coolers have raw meats above ready to eat foods.
- Plumbing system repaired according to law
Hibachi grill handsink has no cold water, Cookline in kitchen handsink leaking. Dishmachine handsink no hot water and wait station sink also leaking.
- Food storage - preventing contamination from the premises
Freezer in the back room supplies on the floor, also in the back storage room.
- Roasts held at a temperature of 130°F or above
Hibachi buffet by the grill, raw chicken 53 degrees and the raw beef at 45 degrees. Cut tomatoes at 50.3 degrees and cut honey dew at 46.5 degrees on the cold buffet. --Fried chicken, chicken nuggets, and sweet and sour chicken at 124.5 degrees.
- equipment food contact surfaces and utensils clean to sight and touch.
Ice machine and pop nozzles on the pop machines very soiled at both wait station.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floor in the walk-in freezer very soiled.
|
08/15/2013 | Routine |
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