- Basic - Ceiling fan had accumulation of dust/debris.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor.rice on dry storage floor
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Space in between hood filters
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Walkin cooler and dry storage area
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared. Walkin cooler
- Intermediate - Handwash sink not accessible for employee use at all times. Front hand sink not functioning
- Intermediate - Handwash sink used for purposes other than handwashing. **Repeat Violation**
- Portable fire extinguisher missing from its designated location. For reporting purposes only. Silver tank
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07/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Oil, cookline
- Basic - Wet mop not stored in a manner to allow the mop to dry. In dirty bucket water **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On front counter
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cut melons in walk in cooler
- Intermediate - Original container of toxic substance or chemical does not bear the manufacturer''s label.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk in cooler
- Intermediate - Spray bottle containing toxic substance not labeled. Cleaner
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6/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Sugar bin **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in dry storage area. Bottle soda **Corrected On-Site**
- Basic - Dead roaches on premises. 15 dead under three compartment sink
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on prep table
- Basic - Food stored on floor. Oil, cookline
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. To go boxes on cookline
- Basic - Wet mop not stored in a manner to allow the mop to dry. In dirty bucket water **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On front counter
- High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches under three compartment sink.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cut melons in walk in cooler
- Intermediate - Handwash sink used for purposes other than handwashing. Tray in sink, front kitchen
- Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk in cooler
- Intermediate - Spray bottle containing toxic substance not labeled. Cleaner
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6/10/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Sugar bin
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation. Cook
- Basic - Food stored on floor. Oil
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Salt bin
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken
- Basic - Single-service articles not stored inverted or protected from contamination. To go boxes
- Basic - Stored food not covered in chest freezer. Chicken
- Basic - Stored food not covered in walk-in cooler. Cooked food in walk in cooler
- Basic - Wet mop not stored in a manner to allow the mop to dry. Cookline
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On table
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cabbage, cookline cooler, 48F, chilled down to 43F **Corrected On-Site**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Garlic and oil **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken, cookline cooler, 47F, chilled down to 43F
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. In three compartment sink
- Intermediate - Handwash sink used for purposes other than handwashing. Can in sink, end of cookline
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked meat in walk in cooler
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bulk containers of food **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. Bulk container of broccoli, walk in cooler **Corrected On-Site**
- Basic - Dumpster rusted out on bottom.
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in dishwashing area
- Basic - Food storage container cracked or broken. Plastic tub in walk in cooler **Corrected On-Site**
- Basic - Food stored in dry storage area not covered.bulk containers of food **Corrected On-Site**
- Basic - Reuse of single-use number 10 cans.as scoop**Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Wet towels stored in front kitchen handsink and utensil stored in back handsink **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen handsink **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bulk container of flour, dry storage **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. Bulk container of flour **Corrected On-Site**
- Basic - In-use knife/knives stored in crack between reach in cooler and prep table **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Wisk stored in water at cookline 72? **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.on prep tables **Corrected On-Site**
- High Priority - Dented can of soy sauce present. Segregated for return **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Cardboard used to store chicken, pork, walk in cooler **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cooked noodles, reach in cooler opposite woks **Corrected On-Site**
- Intermediate - Slicer blade soiled with old food debris. **Corrected On-Site**
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5/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cutting cooked pork **Corrected On-Site**
- Critical - Observed encrusted material on can opener.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Cups in rice food bin
- Observed nonfood-grade containers used for food storage.storing food in used cans
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Egg rolls
- Critical - Vacuum breaker mising at hose bibb. Missing on hose bib near 3 compartment sink. Back flow devise
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12/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. salt bin in dry storage room
- Critical - Observed food stored on floor. oil
- Critical - Observed handwash sink used for purposes other than handwashing.bucket in sink near front counter
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken and beef over ready to eat food in reach in freezer across from walk in cooler
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over vegetables in walk in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. beef over chicken in reach in freezer
- Critical - Observed uncovered food in holding unit/dry storage area. in walk in coole
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked chicken in walk in cooler
- Wet mop not hung to dry. back exit
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3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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12/21/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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