- Basic - Build-up of mold-like substance on nonfood-contact surface. Outside of reach in freezer
- 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. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. Bag of onions, walk in cooler floor
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In reach in freezer
- Basic - Reuse of single-use number 10 cans.
- 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. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- High Priority - Dented/rusted cans present. Can of baby corn
- Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Salmonella Typhi, Shigella spp., Shiga toxin-producing Escherichia coli (E-coli), hepatitis A virus, or Norovirus. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. In dishwash area
- 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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11/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In pork container
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- 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. In cooked rice , rice cooker
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw chicken , **Corrected On-Site**
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding. Broccoli not washed before cutting
- Basic - Single-service articles not stored inverted or protected from contamination. Large to go tins not inverted
- Basic - Single-use plastic bag reused.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Container of medicine improperly stored. Stored in soda cooler
- High Priority - Dented/rusted cans present. Can of bamboo shoots
- High Priority - Employee failed to report symptoms of vomiting and/or diarrhea to the person in charge.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cut jugs used as scoops **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noodles 45° **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than hand washing , plastic tub stored in back employee hand wash sink
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soil residue in food storage containers.
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07/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. In walk in cooler
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Packaged food has no English labeling.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken
- Basic - Reuse of single-use number 10 cans.
- Basic - Single-use plastic bag reused.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dented/rusted cans present. Can of oyster sauce
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over soy sauce
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can and used as storage , Hand sink next tom3 comp sink
- 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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5/28/2014 | Routine - Food | Inspection Completed - No Further Action |
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