- Basic - Faucet/handle missing at plumbing fixture.THREE COMPARTMENT SINK
- Basic - Floors not constructed to be easily cleanable.TILE GROUT MISSING THROUGHOUT KITCHEN PREP ATEAS WATER ACCUMULATION
- Basic - Missing drain plug at dumpster.
- Basic - Outer openings not protected with self-closing doors.BACK DOOR
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Intermediate - Encrusted material on can opener blade.RESIDUE
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
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08/08/2014 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.RICE AND BREADCRUNPMBS
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling soiled with accumulated food debris.COOKSLINE
- 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.KITCHEN SEVERAL DRINKS
- Basic - Equipment in poor repair.THREE DOOR TWO DOOR AND TWO DOOR
- Basic - Faucet/handle missing at plumbing fixture.THREE COMPARTMENT SINK
- Basic - Floors not constructed to be easily cleanable.TILE GROUT MISSING THROUGHOUT KITCHEN PREP ATEAS WATER ACCUMULATION
- Basic - Missing drain plug at dumpster.
- Basic - Outer openings not protected with self-closing doors.BACK DOOR
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Screen in door torn/in poor repair - vermin present.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.VERY VERY DIM DRY FOOD STORAGE ROOM
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Tofu 48° mussels 47° ambient 47° products in init two days
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.WIC 48° range 47 to 50°
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 3 door COOKSLINE REACHIN 48° ambient chicken 48° fish 48° more than 4 hrs
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.FRENCH FRIES 110° 120°
- High Priority - Raw animal food stored over ready-to-eat food.RAW CHICKEN OVER BEEF AND FISH
- High Priority - Sanitizer not used in accordance with the manufacturer's recommendations.DISHMACHINE 200ppm plus
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.WIC 63°
- Intermediate - Encrusted material on can opener blade.RESIDUE
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.HOOD FILTERS
- Intermediate - Handwash sink used for purposes other than handwashing.METAL SCRUBBIES
- Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. TWO TWO DOOR REACHINS ONE COOKSLINE THREE DOOR AND WIC NOT MAINTAINING TEMPERATURE
- Intermediate - No soap provided at handwash sink.KITCHEN HANDSINK
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.WIC COOKED DUMPLINGS,COOKED RICE
- Intermediate - Spray bottle containing toxic substance not labeled.CLEANERS
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08/07/2014 | Complaint Full | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/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.SEVERAL DRINKS IN PREP AREA UNCOVERED AND NO STRAWS
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.COOKSLINE VERY VERY DIM
- Basic - Floor area(s) covered with standing water.KITCHEN
- Basic - Floors not constructed to be easily cleanable.TILE GROUT MISSING KITCHEN PREP AREAS WATER ACCUMULATION AND FOOD PARTICLE
- 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 - In-use utensil stored in standing water less than 135 degrees Fahrenheit.SUSHI BAR
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.EGG FOO YOUNG 124° on hot line too high in pan LESS THAN 1HOUR IN UNIT REHEATED ON STOVE BY END OF INSPECTION 171° Cos
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Handwash sink used for purposes other than handwashing.PLASTIC CONTAINERS IN FRONT HANDWASH SINK, CLOTHS IN KITCHEN HANDWASH SINK
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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 RIBS, CHICKEN, RICE WIC
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07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Container of shrimp, bag of potatoes. **Corrected On-Site**
- Basic - Walk-in cooler/walk-in freezer floor soiled.
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3/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cardboard is used to house fried chicken **Corrected On-Site**
- Basic - Open condiments provided for self-service not properly protected. #10 can of soy sauce open stored in cooler
- Basic - Uncleanable knife block in use to store knives.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Macaroni salad 44F, boiled eggs 44F in salad bar area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
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9/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Rice pot
- Basic - Buildup of food debris/soil residue on equipment door handles. Refrigerators.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site**
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Lime scale build-up inside ice machine.
- Basic - Stored food not covered in walk-in cooler. Containes of cooked shrimp, steamed mussels, pasta, dressings, **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken 45F. **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Fish, chicken next to containers of ice cream in chest freezer. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. Employees bathroom.
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2/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelf pan in dishroom. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed food debris accumulated on kitchen floor. kitchen area Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Corrected On Site.
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9/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor in w/I cooler. container of chicken. Corrected On Site.
- Observed leaking pipe at plumbing fixture. dishwasher machine.
- Critical - Observed uncovered food in holding unit/dry storage area. container of crab salad, dressing, in r/I cooler. Corrected On Site.
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5/7/2012 | Routine - Food | Inspection Completed - No Further Action |
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