- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Fish 50 degrees, moved from walk cooler at 12pm]. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Tofu 47 degrees, makeline reach in cooler]. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Cooked chicken 47 degrees in white reach in cooler at the cookline].
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Krab salad 50 degrees , sushi rolls 60 degrees, cut melons 60 degrees, puddings 51 degrees all at the buffet ] Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Talapia 115 degrees, pork 101 degrees,blue crab 99 degrees at the buffet line]. Repeat Violation.
- Critical. Observed food being cooled by nonapproved method. [Cooked pork cooling at the cookline 99 degrees].
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. [Makeline reach in cooler 47/48 degrees]. Repeat Violation.
- Critical. Observed potentially hazardous food thawed in standing water. [Shrimps thawing in standing water on the prep table ]. Corrected On Site.
- Critical. Displayed food not properly protected from contamination. [Fish containers stored into each other in the makeline reach in cooler].
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. [Raw unpacked chicken stored above the pork dumplings in the walk in freezer].
- Critical. Observed raw animal food stored over ready-to-eat food. [Raw shell eggs with broken empty egg shells stored over the vegetables in the reach in cooler at the cookline].
- Critical. Observed raw animal food stored over ready-to-eat food. [Raw shrimps over cooked crab in the double door reach in cooler] Corrected On Site.
- Critical. Observed food stored on floor. [Cooking oil stored on the floor ]. Repeat Violation.
- Critical. Observed food stored on floor. [Open container of soy sauce stored on the floor at the cookline ]. Repeat Violation.
- Critical. Observed food stored on floor in the walk in cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. [Uncovered containers of soy sauce on the floor at the cookline ].
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. [Cut-off plastic bottle scooping the cooked rice] Repeat Violation.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. [Storage containers in the salad walk in cooler]. Repeat Violation.
- Observed a nonfood-grade basting brush used in food. Repeat Violation.
- Observed nonfood-grade containers used for food storage. [Plastic bags storing food in the walk in freezer]. Repeat Violation.
- Observed nonfood-grade containers used for food storage. [Dumplings stored in carton box in the walk in freezer]. Repeat Violation.
- Critical. Observed inaccurate/damaged gauges on dishmachine.
- Rinse solution not clean at the three compartment sink.
- Wash solution not clean, at the three compartment sink.
- Critical. Prep surface not sanitized after contamination and prior to use. [Dishwashing machine washing utensils/equipment without any sanitizing solution].
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. [Oppm at dishwashing machine . DISCONTINUE USE OF THE DISWASHING MACHINE UNTIL REPAIRED].
- Observed soiled dry wiping cloth in use.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean, underneath the cutting board. Repeat Violation.
- Critical. Observed encrusted material on can opener and holder. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. [Hood filters].
- Critical. Hot water not provided/shut off at employee hand wash sink at the cookline . Repeat Violation.
- Critical. Observed objectionable odors in bathroom. [Men's restroom].
- Observed accumulation of moldy substance build up on kitchen floor underneath the drainboard at the dishwashing machine area.
- Observed wall moldy substance accumulated on the wall underneath the drainboard at dishwashing area.
- Critical. Observed unlabeled spray bottle. [Heavy duty degreaser]. Repeat Violation.
- Critical. Current hood suppression system report lists violations. [Cooking without the hood filters in place]. Notified Fire AHJ. For reporting purposes only.
- Critical. Establishment operating without a current Hotel and Restaurant license.
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5/5/2010 | Complaint Full | Administrative complaint recommended |
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Critical. Water source safe, hot and cold under pressure
- Plumbing installed and maintained
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Lighting provided as required. Fixtures shielded
- Critical. Toxic items labeled and used properly
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3/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-17-1 Establishment not maintaining shellstock tags for 90 days. [Clams].
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Brocoli salad 50, krab salad 44 degrees, boiled eggs 44 degrees]. [Iced.]. [Call Back found buffet not setup].
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Fries 127 degrees , discarded]. [Call Back found buffet not setup].
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Stuffed crab 127 degrees, buffet, reheated]. Corrected On Site. [Call Back found buffet not setup].
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Fried wings 132 degrees, reheated ]. Call Back found buffet not setup]
- Critical. Violation: 08A-28-1 Observed food stored on floor. [Walk in cooler.
- Critical. Violation: 22-21-1 Observed soil buildup inside ice bin door.
- Critical. Violation: 22-22-1 Observed encrusted material on can opener and the holder.
- Critical. Violation: 35B-15-1 Observed screen in door torn/in poor repair. [Rear exit].
- Violation: 37-19-1 Observed mold-like substance on ceiling air conditioning vent covers in the dinning area. [Operator was instructed to seek professional advise from an expert in mold, in the meantime the vents must be cleaned up].
- Critical. Violation: 53B-08-1 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. [Operator informed me all his establishment document was stolen from the restaurant ] A Report was filed with the law enforcement . This violation must be corrected by : 3/21/10.
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1/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Establishment not maintaining shellstock tags for 90 days. [Clams].
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Brocoli salad 50, krab salad 44 degrees, boiled eggs 44 degrees]. Iced.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Stuffed crab 127 degrees, buffet, reheated]. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Fried wings 132 degrees, reheated ].
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Fries 127 degrees , discarded].
- Critical. Observed food stored on floor. [Walk in cooler.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. [Using cut off plastic buckets to scoop food].
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Critical. Observed soil buildup inside ice bin door.
- Critical. Observed encrusted material on can opener and the holder.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. [Handsink at the frontline area].
- Critical. Observed excessive sewage backing up through all the floor drains of establishment . Floor covered with waste water throughout kitchen and employee's tracking through the waste water. Operator informed me it started at 11:00am. Observed employee's trying to use plungers to stop the water backing up and employee's scooping up excessive water in plastic buckets.
- Critical. Observed screen in door torn/in poor repair. [Rear exit].
- Observed mold-like substance on ceiling air conditioning vent covers in the dinning area.
- 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. [Operator informed me all his establishment document was stolen from the restaurant ] A Report was filed with the law enforcement . This violation must be corrected by : 3/21/10.
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1/21/2010 | Routine - Food | Emergency order recommended |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 16-02-1 Observed warewashing machine curtains in wash/rinse tanks not clean.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. [Waite area].
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture. [Waite area].
- Critical. Violation: 35B-15-1 Observed screen in door torn/in poor repair. [Rear door].
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8/21/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. [Sushi rice].
- Critical. Working containers of food removed from original container not identified by common name. [Sugar on the rack].
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Sushi rolls 66/68 degrees at buffet].
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Hard boiled eggs 62 degrees buffet, prepped at 11am]. Moved to freezer.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Talapia 102 degrees,buffet. Discarded].
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Pork dumplings at the buffet 95 degrees].
- Critical. Displayed food not properly protected from contamination. [Noodles, green onions left unprotected at the soup area].
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. [Non-handle plastic cup scooping the sugar]. 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. [No handle plastic containers scooping the cooked rice].
- Observed ice scoop with handle in contact with ice. [Waite area].
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. [Glass above the dessert area chipped].
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. [Glass chipped above the soup area].
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. [Plates at the buffet with chips].
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed warewashing machine curtains in wash/rinse tanks not clean.
- Critical. Observed accumulation of debris inside warewashing machine and associated equipment.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. [Oppm at the dishwashing machine-ran out of solution].
- Wet wiping cloth not stored in sanitizing solution between uses. [Waite area].
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean at the cookline .
- Critical. Observed soiled reach-in cooler gaskets. [Soft serve machine at the waite area].
- Critical. Observed soiled reach-in cooler gaskets. [Prep cooler in the kitchen ].
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener and holder.
- Critical. Observed buildup of slime underneath the soda dispensing nozzles at the waite area] .
- Critical. Observed buildup of soiled material on underneath the mixer head.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. [Prep cooler in the kitchen].
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. [Storage areas at the waite area].
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. [Inside the cabinets at the waite area].
- Observed clean utensils/equipment stored in dirty drawers, racks, or between equipment/walls. [Soiled knives on the knife rack].
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. [Waite area].
- Observed leaking pipe at plumbing fixture. [Waite area].
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Observed roach activity as evidenced by 1 live roach found on the knife rack with the clean knives]. This violation must be corrected by : 8/21/09.
- Critical. Observed roach activity as evidenced by 1 live roach found on the trash can at the waite area].
- Critical. Observed roach activity as evidenced by 2 live roaches found behind the panel of the 3-sink.
- Critical. Observed roach activity as evidenced by 2 live roaches found inside the unused reach in cooler at the cookline.
- Critical. Observed the presence of insects, or other pests above the light in the prep room].
- Critical. Observed screen in door torn/in poor repair. [Rear door].
- Floors not constructed easily cleanable. [Missing floor tiles at the dishwashing area].
- Observed moldy ceiling tiles and/or air conditioning vent covers at the dishwashing area.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. [Chlorine 200ppm +, waite area].
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8/20/2009 | Complaint Full | Inspection Completed - No Further Action |
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