- No Violations Were Observed
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09/09/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Observed: 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.
- High Priority - Observed: Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands.... Line cook using cellphone and wearing gloves returned to food handling without glove change and / or handwashing.
- Intermediate - Observed: No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Basic - Observed: Nonfood-contact equipment in poor repair.... Frigidaire Reach.In.Cooler on South End of Cook Line is not maintaining foods at 41° or Below.
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. REACH.IN.COOLER... (Cook Line Cold Table) Cooked Beef 48° Cooked Chicken 45 Cooked Noodles 46° Broccoli Florets 59° REACH.IN.COOLER... (Undercounter Cooler) Raw Chicken 42° Raw Beef 42° ambient Temperature 40° REACH.IN.COOLER... (Tall Frigidaire South End Cook Line) Cooked BBQ Pork 48° Cooked Chicken Pieces 46° Cooked Rice 46° Egg Rolls 46° Ambient Temperature 45° **Corrective Action Taken** - Foods Moved To Walk In Cooler
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07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line food-contact shelves. ... Cook line shelving opposite 3 compartment sink, at pass thru area, and at dishmachine area **Repeat Violation** ... AS OF 3/25/14 NOT COMPLIED
- Basic - Cutting board has cut marks and is no longer cleanable. ... 12"x24" board opposite deep fryers. On 03/25/14 NOT COMPLIED (3 cutting boards on cook line heavily soiled
- Basic - No conspicuously located ambient air temperature thermometers in holding units. **Repeat Violation** As of 3/25/14 NOT COMPLIED. No thermometers on cook line or in walk.in.cooler.
- Basic - Standing water in exterior mop sink/mop sink. Clogged NOT draining. **Repeat Violation** As of 3/25/14 NOT COMPLIED.
- Basic - Stored food not covered in walk-in cooler. ... Including broccoli florets, cooked chicken pieces, cooked pork, cut onions, cut lemons, cut pineapple, green onions, cooked ribs, cut cabbage, cooked shrimp, chopped celeryandcarrots, **Repeat Violation** ...On 3/25/14 NOT COMPLIED. 1Tub Broccoli Florets in water, 2 Tubs Cooked Chicken Pieces.
- Basic - Stored food not covered in walk-in freezer. ... Crab Rangoon. **Repeat Violation** As of 3/25/14 NOT COMPLIED
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... REACH.IN.COOLER... (Frigidaire) cooked egg rolls 47 cooked chicken pieces 49 sprouts 50 (Cook Line Cold Table) cooked beef 45 shrimp 37 BBQ pork 38 cooked chicken pieces 37 pineapple 37 **Repeat Violation** As of 3/25/14 cook line Reach.In.Cooler: shrimp 47° cooked noodles 56°
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3/24/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of dead insects, or other pests, in control devices. ... In kitchen ceiling light fixtures. **Repeat Violation**
- Basic - Bathroom door not self-closing. ...in rear restroom.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exteriors of 3 slow cookers, chest freezers, reach in freezers,microwave oven, dry food bins, ice machine, soiled. Equipment exteriors walls, doors and handles heavily soiled. (Including: walk in cooler, reach in coolers, **Repeat Violation**
- Basic - Cardboard used to line food-contact shelves. ... Cook line shelving opposite 3 compartment sink, at pass thru area, and at dishmachine area **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. ... 12"x24" board opposite deep fryers.
- Basic - Equipment in poor repair. ... Ice machine near rear door.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. ... Utensils in ice cream dipperwell with NO water flow **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometers in holding units. **Repeat Violation**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Standing water in exterior mop sink/mop sink. Clogged NOT draining. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. ... Including broccoli florets, cooked chicken pieces, cooked pork, cut onions, cut lemons, cut pineapple, green onions, cooked ribs, cut cabbage, cooked shrimp, chopped celeryandcarrots, **Repeat Violation**
- Basic - Stored food not covered in walk-in freezer. ... Crab Rangoon. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... REACH.IN.COOLER... (Frigidaire) cooked egg rolls 47° cooked chicken pieces 49° sprouts 50° (Cook Line Cold Table) cooked beef 45° shrimp 37° BBQ pork 38° cooked chicken pieces 37° pineapple 37° **Repeat Violation**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. ... Plastic containers holding utensils throughout kitchen are heavily soiled. **Repeat Violation**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. ... Requested, unsuccessfully, verification to be presented at beginning of inspection, mid-way through inspection, and near very end of inspection.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. in walk-in cooler... Including broccoli florets, cooked chicken pieces, cooked pork, cut onions, cut lemons, cut pineapple, green onions, cooked ribs, cut cabbage, cooked shrimp, chopped celeryandcarrots,
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1/17/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/20/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. ... Throughout kitchen the is food residue/grease/soil build-up on exteriors (especially horizontal surfaces) of appliances, containers, counters, kitchen equipment, wall shelves, pass-thru shelves, and standing shelving. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. Cook line exhaust hood. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. ... Throughout facility. **Warning**
- Basic - Cardboard used to line food-contact shelves. ... Cardboard lining food contact shelving throughout kitchen AND in WALK.IN.COOLER. **Warning**
- Basic - Cardboard used to line nonfood-contact shelves. ... ... Cardboard lining non-food contact shelving throughout kitchen. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. ...in WALK.IN.COOLER, frozen chicken on floor covered with cloth napkins. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. **Repeat Violation** **Warning**
- Basic - Cloth used as a food-contact surface. ... In WALK.IN.COOLER, cloth napkins covering thawing chicken on floor. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. ... **Repeat Violation** **Warning**
- Basic - Floor area(s) covered with standing water. ... In kitchen. **Warning**
- Basic - Floor drains/drain covers heavily soiled. ... In kitchen. **Warning**
- Basic - Food debris accumulated on kitchen floor. ... Throughout kitchen, behind and under shelving and equipment **Repeat Violation** **Warning**
- Basic - Food not stored at least 6 inches off of the floor. ... Bags of dry foods rice/ flour/starches. **Warning**
- Basic - Hood soiled with accumulated grease. ... Cook line exhaust hood. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. ... Utensils in standing water at dipper well. No running water. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Mop/service sink in disrepair. Exterior Mop Sink Area covered with grease and soil. Mop sink is comp,rely clogged, flooded, not draining and requires unclogging cleaning and maintenance. **Warning**
- Basic - No conspicuously located ambient air temperature thermometers in holding units **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. ... REACH.IN.COOLER at end of cook line - interior rusted and soiled. Not easily cleanable. **Repeat Violation** **Warning**
- Basic - Stored food not covered in chest freezer. ...mandarin cakes, crab rangoon shells **Repeat Violation** **Warning**
- Basic - Stored food not covered in walk-in cooler. ... In WALK.IN.COOLER, prepared vegetables, prepared meats. **Warning**
- Basic - High Priority - Accumulation of dead insects, or other pests, in control devices. Throughout back of the house ceiling light fixtures. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... REACH.IN.COOLER... (Cold Table/Reach-In Cooler at End of Cook Line Under Microwave) in Cold Table ... cooked chicken 62° cooked shrimp 65° BBQ pork 62° fried chicken strips 65° fried egg rolls 55°in Undercounter Reach-In ... cooked chicken wings 78° cooked chicken 62° ...REACH.IN.COOLER...(center of Cook Line) Cooked Pork 66° Sliced Pork 47° **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. ... Cooked shrimp 2 lbs, Fried Chicken Pieces 4 lbs, Egg Rolls 20 each. **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. ... REACH.IN.COOLER at end of cook line under microwave oven...Cold Top and Undrcounter. **Repeat Violation** ... REACH.IN.COOLER at Center Cook Line Cold Top. **Repeat Violation** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. ... REACH.IN.COOLERS and REACH.IN.FREEZERS throughout Facility ... Interiors of multiple refrigerator and freezer units are rusted/ and soiled. **Warning**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple prepared and portioned items. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. ... In WALK.IN.COOLER pepared vegetables and meats and prepared and portioned vegetables and meats. **Repeat Violation** **Warning**
- Intermediate - Soil residue in food storage containers. Dry goods containers, inside and out. **Warning**
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8/19/2013 | Routine - Food | Warning Issued |
- Basic - Clean knives/utensils stored in crevices between equipment. Meat cleaver on the cook's line. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Inside bottom of the flip top reaching cooler under the microwave oven on the cook's line is rusted.
- Basic - Food stored under dripping water line. Prepped uncovered broccoli has condenser water dripping into it in the walkin cooler
- Basic - Grease accumulated under cooking equipment. Under the deep fat fryers. **Repeat Violation**
- Basic - In-use ice scoop stored on soiled surface between uses. On top of the ice machine not in a clean container.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit by the rice cooker on the cook's line. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. In almost all the food containers
- Basic - Reach-in cooler gasket torn/in disrepair. Flip top reaching cooler under the microwave oven on the cook's line
- Basic - Stored food not covered in walk-in freezer. Prepped broccoli
- Basic - Unpackaged food not protected from environmental sources of contamination during preparation. Using a garbage can as a sheet pan base used for peeling shrimp **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut cabbage at 71?F **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook **Corrected On-Site**
- High Priority - Employee washed hands with no soap. Cook, dishwasher **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All TCS foods in the flip top reaching cooler under the microwave oven on the cook's line **Repeat Violation**
- High Priority - Stop Sale issued due to adulteration of food product. Prepped broccoli
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Flip top reaching cooler under the microwave oven on the cook's line
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook, dishwasher **Corrected On-Site**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Fried pork in a reaching freezer.
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Must wash, rinse and sanitize all wares by hand in the 3 compartment sink until the dishmachine is repaired and operating properly.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. In one bathroom.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. coffee
- Observed attached equipment soiled with accumulated grease. Hood
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelf under the steamtable on the cook's line.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Observed grease accumulated under cooking equipment. Under the deep fat fryers Repeat Violation.
- Critical - Observed interior of microwave soiled. Kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fried rice on the cook's line.
- Critical - Observed potentially hazardous food thawed in standing water. Chicken in the 3 compartment sink.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Reusing beer boxes to stored uncooked spring rolls in a reachin freezer.
- Critical - Observed soil buildup inside ice bin inside the ice machine, a black moldlike substance in starting to grow. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Eggrolls in the walkin cooler.
- Wet wiping cloth not stored in sanitizing solution between uses. Cook's line
- Critical - Working containers of food removed from original container not identified by common name. Reused 5 gallon buckets used for sauces in the walkin cooler and containers used for salt and sugar in the kitchen.
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7/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. Prestting uncovered fried noodles on all tables in the restaurant . Repeat Violation.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Sushi bar
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Sushi chef and kitchen cook ,Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. Under eggrolls in a reachin cooler on the cook's line . Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. Used to cover sushi rice at sushi bar. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. Used to cver noodles in the walkin cooler Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Cook's line
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground outside the rear door.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Bowl used with flour. Corrected On Site. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Various sauces in the walkin cooler Corrected On Site. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw shell eggs in the walkin cooler Corrected On Site.
- Critical - Observed soil buildup inside ice bin inside the ice machine by the rear door.
- Critical - Observed uncovered food in holding unit/dry storage area. Raw chicken in a chest freezer .
- Observed utensils stored in crevices between equipment. Cleavers in the kitchen Corrected On Site. Repeat Violation.
- Observed wall soiled with accumulated food debris behind the 3 compartment sink .
- Observed wall soiled with accumulated grease around the deep fat fryers.
- Plumbing system in disrepair. The dishmachine drains onto the kitchen floor .
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12/15/2011 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/14/2011 | Routine - Food | Call Back - Complied |
- 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. Pro This violation must be corrected by : 11/11/11.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food stored on floor. Chicken in the kitchen Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. can used with raw rice and chicken wing flour Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. salt Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed nonfood-grade containers used for food storage. Smiley thank you bags used to store foods in a chest freezer .
- Critical - Observed potentially hazardous food thawed in standing water. pork in the 3 compartment sink Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken and beef stored over vegetables in the walkin cooler .
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over live lobsters in the walkin cooler .
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Reusing a can for cornstarch and water.
- Observed single-use containers (paper bags and/or cans) reused for the storage of food. Reusing paper bags to store fried foods.
- Observed utensils stored in crevices between equipment. Meat cleaver Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked ribs and fried foods in the walkin cooler .
- Critical - Working containers of food removed from original container not identified by common name. 5 gallon buckets in the walkin cooler .
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9/9/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. main cookline reach-in cooler at 48 degrees ambient air temperature. This violation must be corrected by : 07/20/2011.
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7/22/2011 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. cookline reach-in cooler thermometer broken.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. main cookline reach-in cooler at 48 degrees ambient air temperature. This violation must be corrected by : 07/20/2011.
- Lights missing the proper shield, sleeve coatings or covers. in storage area/hallway by kitchen backdoor. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. sushi station reach-in cooler.
- Critical - No handwashing sign provided at a handsink used by food employees. at sushi station handwash sink.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed dented cans. baby corn cans. can were pulled from shelf for return/credit. Corrected On Site. Repeat Violation.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. unsealed plywood shelfs on cookline and in storage area.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline. Corrected On Site. Repeat Violation.
- Observed nonfood-grade containers used for food storage. chicken frozen in shopping /grocery bag in freezer chest. Repeat Violation. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked chicken at 46 degrees, pork at 46 degrees, shrimp at 45 degrees in cookline reach-in cooler. all items were placed in this unit at 10:30 am and must be discarded at 2:30pm. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. chicken. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. raw beef over sauces in walk-in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed used egg carton used as a food-contact surface. to store fry basket filled with fried foods on it. Corrected On Site.
- Observed utensils stored in crevices between equipment. knifes on cookline stored between cooler/table.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked pork, rice in walk-in cooler.Note: most items date marked throughout walk-in cooler. Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
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5/20/2011 | Routine - Food | Warning Issued |
- Critical. Observed dented cans. several: bamboo shoots, mushrooms. pulled off shelf immediately for refund from supplier. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked chicken, shrimp in walk-in cooler.
- Critical. Working containers of food removed from original container not identified by common name. salt container. kitchen.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken over broccoli, vegetables in walk-in cooler. Corrected On Site.
- Critical. Observed food stored on floor. several #10 cans of various vegetables in walk-in cooler. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. eggrolls and fried pork in walk-in cooler. Corrected On Site.
- Critical. Observed cloth gloves contacting ready-to-eat food. on chicken in freezer chest. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in salt containers, rice containers , sugar containers, flour/starch containers . Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. washing hands in 3 compartment sink. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed equipment in poor repair. rusted walk-in cooler shelf.
- Observed equipment in poor repair. rusted interior of reach-in cooler on cookline.
- Observed ripped/worn cardboard used as shelf cover. bottom shelf of prep table in kitchen.
- Observed gaskets/seals on cold holding unit in poor repair. cookline reach-in cooler.
- Observed nonfood-grade containers used for food storage. chicken in grocery / shopping bags in reach-in freezer.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelfs.
- Observed reuse of single-service containers. cut plastic bottle used as scoop. rice station.
- Critical. Handwash sink not accessible for employee use at all times. blocked by chairs. kitchen. Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor/door frame with gaps.
- Critical. Observed screen in door torn/in poor repair. backdoor .
- Lights missing the proper shield, sleeve coatings or covers. kitchen.
- Critical. Observed unlabeled spray bottle. clear liquid.
- Observed storage of maintenance tools in areas that may result in cross-contamination. tools stored with foods (rice) in dry storage room. Corrected On Site.
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1/21/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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