- Basic - Bag/container of unrecognizable prepared food not identified by common name, serval items in walk in freezer.
- Basic - Equipment in poor repair, reach in cooler at salad station, ambient air temperature 50°. No TCS food in cooler at time of inspection. Informed operator cooler must not be used until maintaining 41° or below.
- Basic - Food-contact surface not smooth and easily cleanable, reuse of soy sauce containers.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Objectionable odors on cookline, employee cleaned behind cookline. **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface, throughout.
- Basic - Single-service articles not stored inverted or protected from contamination, plasticware in kitchen.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure, manager touching several RTE food items during inspection while trying to demonstrate knowledge. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, sprouts 60°, cabbage 52° and eggs 51°, on cookline, corrective action taken all food iced down and between 41° and 44° at end of inspection. Tofu 55°, cooked eggs 60°, dumplings 45°, on cookline. Corrected employee iced down and all 41° at end of inspection.
- High Priority - Raw animal food stored over cooked foods aw duck over cooked chicken. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit, raw chicken over raw pork in walk in freezer.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits, stove and ovens.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, throughout.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, employee restroom. **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers, holding vegetables on cookline.
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2/28/2014 | Complaint Full | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. WALK.IN.COOLER... cooked ribs 45° raw shrimp 49° **Corrective Action Taken** REACH.IN.COOLER... (Cook Line) chopped onions 56° **Corrective Action Taken**
- Intermediate - Per operator, establishment does parasite destruction onsite. Freezing time/temperatures not recorded. No proof of parasite destruction for nonexempt fish available.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. ... "CONSUMER.ADVISORY.Consumption.of.raw.or.undercooked.beef,eggs,seafood,pork,or.poultry.may.increase.your.risk.of.foodborne.illness,especially.if.you.have.decreased.immunities.and/or.certain.medical.conditions."
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10/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in a location that is exposed to splash/dust.....open ice next to handwashing sink, bar.
- Basic - Gaskets with slimy/mold-like build-up.....Cooke line.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.....all coolers.
- Basic - No handwashing sign provided at a hand sink used by food employees......not visible, bar **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - High Priority - Dead lizard present. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.....touched frayed chicken without gloves.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.....sushi rice 65?.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler......raw chicken,raw beef,raw pork **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue....Cooke line.
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2/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.......reach in cooler by ice cream cooler . Must not have stored any potentially hazardous food until maintain proper temperature at 41 degrees or below.
- Observed build-up of grease on nonfood-contact surface.....shelving in ice machine room.
- Critical - Observed food stored on floor....sugar , flour .
- Observed hole in wall.....by handwashing sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit....egg 49 degrees in reach in cooler . Corrected On Site. volentrailly discarded food.
- Critical - Observed raw animal food stored over ready-to-eat food.....raw chicken and meats above fryed chicken in walk in freezer . Corrected On Site.
- Observed shelves not smoth and easily cleanable .......by dishmachine .
- Critical - Observed uncovered food in holding unit/dry storage area...,,flour . Corrected On Site.
- Critical - Observed unlabeled spray bottle.....degreaser bottle .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked......rice in walk in cooler . Corrected On Site.
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination.......heavy ice build up in walk in freezer .
- Food-contact surface not smooth and easily cleanable......shelves innwalk in cooler .
- Food-contact surface not smooth and easily cleanable.....walk in cooler freezer
- Critical - Hot water not provided/shut off at employee hand wash sink......bar.
- Critical - No handwashing sign provided at a handsink used by food employees.....bar.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect......rice Corrected On Site.
- Observed build-up of food debris, dust or dirt on food-contact surface......A/C fan and celing in walk in cooler .
- Critical - Observed food being cooled by nonapproved method.......rice, nodles cooling in deep container with coverd . Corrected On Site.
- Critical - Observed food stored on floor....chicken walk in freezer . Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.....reach in cooler below microwave .
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods......raw chicken and beef above raw sea food. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.,.....batter, meat, chicken 47 degrees in reach in cooler. cooke line. Corrected On Site. adjusted thermostate .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....45 degrees all food in walk in cooler . operator stated that keep opening door and door not properly closed . Corrected On Site..closed door properly.
- Critical - Observed raw animal food stored over cooked food.......raw beef, raw chicken above ready to eat sauce , vegetable in walk in cooler . Corrected On Site.
- Observed reuse of single-service articles......duck sauce container use food store container , flour sugar, etc.
- Critical - Working containers of food removed from original container not identified by common name......sugar, salt, flour
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5/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
- Floors not constructed easily cleanable, in walk in freezer
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. in kitchen
- Observed attached equipment soiled with accumulated grease. hood filters
- Observed dusty ceiling tiles and/or air conditioning vent covers. throughout kitchen
- Observed storage of maintenance tools in areas that may result in cross-contamination. hammer on foods containor in walk in cooler Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. icecream in storage freezer
- Critical - Observed uncovered food in holding unit/dry storage area. plantfoods in walk in cooler
- Observed utensils stored in crevices between equipment. knifes in kitchen Corrected On Site.
- Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.
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12/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. --- scoops in drygoods containers.
- Waste line missing at soda gun holster. --- at cocktail bar.
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4/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. --- in walk-in-freezer.
- Critical. Observed uncovered food in holding unit/dry storage area. on walk-in-cooler, buckets of cut vegetables.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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10/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. --- salmon and talapia purchased fresh or frozen but without any verification of proper parasite distruction.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. Repeat Violation.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. --- in walk-in-freezer.
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9/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. --- multiple re-packaged foods in walk-in-freezer.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in walk-in-cooler. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Observed food stored on floor. --- in walk-in-cooler, raw marinating pork Repeat Violation. 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. --- stainless steel bowls left in cooked noodles and in fried rice.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. --- scoop handles in dry goods containers in contact with foods
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Repeat Violation.
- Observed waste line passing through ice storage bin. --- at cocktail bar.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Floors not maintained smooth and durable. --- in kitchen, broken/missing floor tiles on cook line
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4/12/2010 | Routine - Food | Administrative complaint recommended |
- Critical. (D) Food that is contaminated by food EMPLOYEES', consumers, or other persons through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
- Critical. (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical. Records, Creation and Retention. (A) Except as specified in Paragraph 3-402.11(B) and Paragraph (B) of this section, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records of the food establishment for 90 calendar days beyond the time of service or sale of the fish. (B) If the fish are frozen by a supplier, a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under Section 3-402.11 may substitute for the records specified under Paragraph (A) of this section.
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical. FOOD Preparation. During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination.
- Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Critical. (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
- Critical. LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER.
- Critical. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (F) In a container of water if the water is maintained at a temperature of at least 135 degrees Fahrenheit and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- APPROVED System and Cleanable Fixtures. (A) A PLUMBING SYSTEM shall be designed, constructed, and installed according to LAW. (B) A PLUMBING FIXTURE such as a handwashing facility, toilet, or urinal shall be EASILY CLEANABLE.
- Critical. (1) When four or more EMPLOYEES', at one time, are engaged in the storage, preparation or serving of food in a licensed establishment, there shall be at least one certified food protection manager present at all times when said activities are taking place. The certified food protection manager or managers need not be present in the establishment during those periods of operation when there are three for fewer EMPLOYEES' engaged in the storage, preparation, or serving of foods.
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12/22/2009 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- in WIC
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- cooked chicken on cook line is in tall plastic container on ice with top 1/3 of chicken not being cooled.
- Critical. Observed food stored on floor. --- in WIC
- Critical. Observed food stored on floor. --- in WIF
- Critical. Observed uncovered food in holding unit/dry storage area. in WIC
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. --- stainless bowl in rice in container.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Floors not maintained smooth and durable. --- need repair near WIF
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8/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/16/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 8/25/2008 | Routine - Food | Warning Issued |
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