- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Front counter area
- 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. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. White and silver upright refrigerators
- Basic - Uncleanable knife block in use to store knives.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over produce in make table on cooks line
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauces **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled.
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11/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Peanuts
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Hot water not provided/shut off at employee handwash 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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2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) old labels stuck on cleaned and stored containers
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. O ppm
- Intermediate - Employee used handwash sink as a dump sink. Servers area
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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 - Records/documents for required employee training do not contain all of the required information.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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7/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - 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.
- Basic - Single-service articles not stored inverted or protected from contamination. Kitchen.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles
- High Priority - Noodle cold held at greater than 41 degrees Fahrenheit. Reach in at cook line. **Corrected On-Site**
- High Priority - Shell eggs held at temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Reach in at cook line. **Corrected On-Site**
- Intermediate - Accumulation of mold-like substance in the interior of the ice machine.
- Intermediate - No soap provided at handwash sink. Dish washing area. **Corrected On-Site**
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4/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Servers **Corrected On-Site**
- Critical - No conspicuously located thermometer in holding unit.reachins
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Counter at expo area cracked
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris on outside of reachin coolers
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. Rusty
- Observed ceiling soiled with accumulated dust. By reach in freezer
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.before putting on gloves
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink
- Observed gaskets/seals on cold holding unit in poor repair.2 door reach in
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sauces improperly iced down during opening setup **Admin Complaint** **Corrected On-Site**
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical - Observed soiled reach-in cooler gaskets.2 door
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11/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding 2 door reachin equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. gaps around door
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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1/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Shell eggs held at an ambient air temperature greater than 45 degrees Fahrenheit. eggs 72 on counter
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. flour
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8/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed reachin cooler gasket torn/in disrepair.2 door freezer
- Critical - Outer openings not protected with self-closing doors. back. spring not attached
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4/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. eggd over produce
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Observed employee with no hair restraint.
- Dollies, pallets, racks or skids used to store or transport packaged food not designed to be moved easily to allow for cleaning access.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service articles stored without protection from contamination.
- Critical. Outer openings not protected with self-closing doors. back
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. door sweep broken
- Floors not maintained smooth and durable. tiles broken
- Floors not maintained smooth and durable. grout not level with tiles
- Observed floor area(s) covered with standing water. servers area
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8/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/2/2010 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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4/26/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- 1 Observed potentially hazardous food held at greater than 41 degrees Fahrenheit; observed tofu cold held at 59 degrees on 1/20/10 and tofu at 55 degrees on 1/21/10.
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4/23/2010 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Observed dented can.Panang Curry Paste
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler reading 50F; refrigeration technician came and said refrigerant low due to leak.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
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4/23/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tofu in reachin cooler at 55F.
- Critical. Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw salmon stored over broccoli in reachin cooler
- Critical. Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw beef, chicken and pork over cooked chicken in reachin cooler
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1/21/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw salmon stored over broccoli in reachin cooler
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw beef, chicken and pork over cooked chicken in reachin cooler
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoop and spoon
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands and changing gloves .
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed ripped/worn tin foil used as shelf cover.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Equipment and utensils not properly air-dried. hand drying silverware with cloth towel
- Critical. Vacuum breaker mising at hose bibb at mop sink.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Hand wash sink lacking proper hand drying provisions.
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1/20/2010 | Routine - Food | Warning Issued |
- Critical. Observed shell eggs in use or stored with cracks or broken shells.
- Critical. Observed dented/rusted cans.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.
- Observed build-up of grease on nonfood-contact surface.hood pipes
- Observed residue build-up on nonfood-contact surface.fryer baskets
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.water pitchers stored on linen
- Critical. Vacuum breaker missing at mop sink
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Exhaust fan inoperable in bathroom.men's
- Critical. Portable fire extinguisher(s) obstructed from view. For reporting purposes only. K class by back door
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9/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/17/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/1/2008 | Routine - Food | Inspection Completed - No Further Action |
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