- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
04/27/2015 | Re-Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Non food contact surfaces of equipment not clean
|
03/27/2015 | Re-Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Improper use and storage of clean, sanitized equipment and utensils
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
03/25/2015 | Inspection | |
- Non food contact surfaces of equipment not clean
- In use food dispensing utensils improperly stored
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Single service items reused, improperly stored, dispensed, not used when required
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
03/23/2015 | Inspection | |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Non food contact surfaces of equipment not clean
- Improper thawing procedures used
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
|
03/10/2015 | Inspection | |
| No violation noted during this evaluation. | 02/20/2015 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- In use food dispensing utensils improperly stored
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Single service items reused, improperly stored, dispensed, not used when required
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Improper thawing procedures used
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
|
02/10/2015 | Inspection | hot holding temps acceptable- broth at steam table at 165F.
cold holding temps acceptable- sauce at prep unit at 38F.
labeling dented cans properly.
hood vents very clean.
Mail translated pamphlets.
Gave cooling curve and reheat sheet.
Mail report to facility. |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
|
02/09/2015 | Inspection | 5B - Three trays of cooked chicken found in rear kitchen cooling rack at 2:30 PM by inspector temped at 91 degrees f. Cook stated chicken is being cooked in bulk, cooled to 120 degrees f and then put into cooler. Showed where temp currently was, and all three trays were moved to walkin cooler. Corrected.
5C - Large bowl of raw chicken found in rear of kitchen at 54 degrees f at 2:30 PM by inspector. Cook states chicken is being taken from said bowl to a smaller bowl on cook line to be cooked and then cooled. Because this is not in use to be cooked, this is room temp storage. Bowl moved to walkin cooler and portioned from there to cook line. Corrected.
8A - Egg rolls in walkin cooler found stored uncovered.
11A - Sanitizer in 3-Bay sink found at 200ppm. Corrected to 50ppm and test strips given. Corrected.
11A - Sanitizer for food testing thermometer found at 200ppm. Corrected to 100ppm. |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
|
01/22/2015 | Re-Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
|
01/15/2015 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Non food contact surfaces of equipment not clean
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
01/06/2015 | Inspection | Temperatures taken: Found out on Counter- egg rolls 47 Fand Sweet and sour chicken 5) F both less than 2 hours out for lunch, these were placed back into the cooler. Whit Rice in cooker 165 F, Chicken broth in hot holding 179 F, 3 door reach in cooler temperature 47 F BBQ pork cooling on counter is 91 F Topof Bain Marie at Wok line has raw shrimp at 45 F, Walk in cooler temp is 47 F. |
| No violation noted during this evaluation. | 12/22/2014 | Re-Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
12/03/2014 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Non food contact surfaces of equipment not clean
- Single service items reused, improperly stored, dispensed, not used when required
- Improper use and storage of clean, sanitized equipment and utensils
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
12/02/2014 | Inspection | |
| No violation noted during this evaluation. | 10/30/2014 | Re-Inspection | |
- Non food contact surfaces of equipment not clean
- Insects, rodents present
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
10/20/2014 | Re-Inspection | |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
|
10/09/2014 | Inspection | |
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Insects, rodents present
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
10/03/2014 | Inspection | |
| No violation noted during this evaluation. | 09/19/2014 | Re-Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non food contact surfaces of equipment not clean
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
|
09/03/2014 | Inspection | 8A--Product storage throughout establishment is found on soda crates and low level wooden pallets that neither allow for easy access to clean beneath.
10B--Some acceptable height pallet legs in dry storage are bare wood.
11A--Sanitizer on cook line measured at 10 ppl cl using inspector's test strips. Corrected.
11A--Inspector witnessed employee wash, rinse, then put a tray on drying rack without a sanitizing step. 3 bay sink is set up improperly -- rinse, wash, sanitizer.
11D--Bottoms of coolers throughout kitchen have food debris build up.
14B--Open fly strips hanging from ceiling in food traffic areas of kitchen and dry storage room.
15A--Floors throughout kitchen and storage have food debris and the floor in the storage room is not smooth and easily cleanable.
15B--Fan covers in walk-in cooler have dust build up. |
- In use food dispensing utensils improperly stored
|
02/23/2011 | Re-Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
|
02/16/2011 | Inspection | |
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Improper thawing procedures used
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Non food contact surfaces of equipment not clean
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- In use food dispensing utensils improperly stored
|
02/09/2011 | Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- In use food dispensing utensils improperly stored
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Wiping cloths dirty, not stored properly in sanitizing solutions
|
02/01/2011 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Non food contact surfaces of equipment not clean
|
01/10/2011 | Inspection | 8A--Storage in walk-in cooler found to be on the floor and cluttered, not >= 6"" off of the floor or on easily movable carts.
11D--2 door freezer in storage room has debris inside on the bottom shelf.
15A--Some areas of floor in back storage area are not smooth and easily cleanable. |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
02/18/2009 | Inspection | 2C--Cardboard flat of broken egg shells and whole raw eggs found stored directly on uncovered broccoli in walk-in cooler. Voluntarily moved by owner. Broccoli to be cooked. Corrected.
4A--Detergent found stored directly next to fryer oils and other food product in dry storage. Detergent voluntarily moved to chemical storage. Corrected.
8A--Frigidaire freezer and Superior freezer have uncovered foods and have food debris on bottom surfaces.
8A--Food product in walk-in cooler and in front refrigerator is either covered with cloth or the bins are lined with paper, neither is food grade quality.
8A--Dry good products stored in back room are open, not stored in sealed storage bins.
8A--Product in walk-in cooler is stored on floor, not >= 6"" off of the floor to make floor easy to access for cleaning.
10A--Cutting board in prep area that is being used to cut product is broken, and cutting board on shelf of cook area is discolored.
10B--Frigidaire freezer and Superior freezer have torn gaskets.
11B--Wiping clothes found on counter tops throughout the kitchen, not stored in sanitizer between usese.
15B--Exhaust fan covers in walk-in cooler have dust build-up.
12D--Garbage can in restroom is over flowing with trash and paper towel dispenser is empty. There is also no restroom sign showing where the restroom is.
12E--Hand wash sink is not draining, does not have soap or paper towels available. Soap & paper towels replaced immediately. Corrected.
14B--Rubber trim on back screen door is torn off of door, creating a gap under door to outside.
15A--Floors of dry storage areas are not easily accessible for cleaning purposes, not easily movable pallets span approx. 6 - 8 feet from outside walls. |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
02/18/2009 | Inspection | 2C--Cardboard flat of broken egg shells and whole raw eggs found stored directly on uncovered broccoli in walk-in cooler. Voluntarily moved by owner. Broccoli to be cooked. Corrected.
4A--Detergent found stored directly next to fryer oils and other food product in dry storage. Detergent voluntarily moved to chemical storage. Corrected.
8A--Frigidaire freezer and Superior freezer have uncovered foods and have food debris on bottom surfaces.
8A--Food product in walk-in cooler and in front refrigerator is either covered with cloth or the bins are lined with paper, neither is food grade quality.
8A--Dry good products stored in back room are open, not stored in sealed storage bins.
8A--Product in walk-in cooler is stored on floor, not >= 6"" off of the floor to make floor easy to access for cleaning.
10A--Cutting board in prep area that is being used to cut product is broken, and cutting board on shelf of cook area is discolored.
10B--Frigidaire freezer and Superior freezer have torn gaskets.
11B--Wiping clothes found on counter tops throughout the kitchen, not stored in sanitizer between usese.
15B--Exhaust fan covers in walk-in cooler have dust build-up.
12D--Garbage can in restroom is over flowing with trash and paper towel dispenser is empty. There is also no restroom sign showing where the restroom is.
12E--Hand wash sink is not draining, does not have soap or paper towels available. Soap & paper towels replaced immediately. Corrected.
14B--Rubber trim on back screen door is torn off of door, creating a gap under door to outside.
15A--Floors of dry storage areas are not easily accessible for cleaning purposes, not easily movable pallets span approx. 6 - 8 feet from outside walls. |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
|
02/18/2009 | Inspection | 2C--Cardboard flat of broken egg shells and whole raw eggs found stored directly on uncovered broccoli in walk-in cooler. Voluntarily moved by owner. Broccoli to be cooked. Corrected.
4A--Detergent found stored directly next to fryer oils and other food product in dry storage. Detergent voluntarily moved to chemical storage. Corrected.
8A--Frigidaire freezer and Superior freezer have uncovered foods and have food debris on bottom surfaces.
8A--Food product in walk-in cooler and in front refrigerator is either covered with cloth or the bins are lined with paper, neither is food grade quality.
8A--Dry good products stored in back room are open, not stored in sealed storage bins.
8A--Product in walk-in cooler is stored on floor, not >= 6"" off of the floor to make floor easy to access for cleaning.
10A--Cutting board in prep area that is being used to cut product is broken, and cutting board on shelf of cook area is discolored.
10B--Frigidaire freezer and Superior freezer have torn gaskets.
11B--Wiping clothes found on counter tops throughout the kitchen, not stored in sanitizer between usese.
15B--Exhaust fan covers in walk-in cooler have dust build-up.
12D--Garbage can in restroom is over flowing with trash and paper towel dispenser is empty. There is also no restroom sign showing where the restroom is.
12E--Hand wash sink is not draining, does not have soap or paper towels available. Soap & paper towels replaced immediately. Corrected.
14B--Rubber trim on back screen door is torn off of door, creating a gap under door to outside.
15A--Floors of dry storage areas are not easily accessible for cleaning purposes, not easily movable pallets span approx. 6 - 8 feet from outside walls. |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Non food contact surfaces of equipment not clean
|
02/18/2009 | Inspection | 2C--Cardboard flat of broken egg shells and whole raw eggs found stored directly on uncovered broccoli in walk-in cooler. Voluntarily moved by owner. Broccoli to be cooked. Corrected.
4A--Detergent found stored directly next to fryer oils and other food product in dry storage. Detergent voluntarily moved to chemical storage. Corrected.
8A--Frigidaire freezer and Superior freezer have uncovered foods and have food debris on bottom surfaces.
8A--Food product in walk-in cooler and in front refrigerator is either covered with cloth or the bins are lined with paper, neither is food grade quality.
8A--Dry good products stored in back room are open, not stored in sealed storage bins.
8A--Product in walk-in cooler is stored on floor, not >= 6"" off of the floor to make floor easy to access for cleaning.
10A--Cutting board in prep area that is being used to cut product is broken, and cutting board on shelf of cook area is discolored.
10B--Frigidaire freezer and Superior freezer have torn gaskets.
11B--Wiping clothes found on counter tops throughout the kitchen, not stored in sanitizer between usese.
15B--Exhaust fan covers in walk-in cooler have dust build-up.
12D--Garbage can in restroom is over flowing with trash and paper towel dispenser is empty. There is also no restroom sign showing where the restroom is.
12E--Hand wash sink is not draining, does not have soap or paper towels available. Soap & paper towels replaced immediately. Corrected.
14B--Rubber trim on back screen door is torn off of door, creating a gap under door to outside.
15A--Floors of dry storage areas are not easily accessible for cleaning purposes, not easily movable pallets span approx. 6 - 8 feet from outside walls. |
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