- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Dry storage room has no light.
- Basic - No copy of latest inspection report available.
|
11/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Equipment in poor repair. Chest freezer rusty and door doesn't fit tight. **Repeat Violation**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Delivery door.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Dry storage room has no light.
- Basic - No copy of latest inspection report available.
- Basic - Reach-in cooler gasket torn/in disrepair. 2 door, flip top, cookline.
- Basic - Scoop handle in contact with food, rice, flour containers in storage room.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 2nd flip top cooler at cookline at 46-47°, seafood, noodles, tofo moved to working cooler. PIC has Repair receipt from yesterday. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. White tray inside with black debri, next to Dishmachine.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bathrooms at 85°, needs to be 100°.
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Added walkin cooler, took out individual coolers and remodeled dining rooms and bathrooms.
- Intermediate - Reach-in cooler not 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. 2nd flip top cooler at cookline at 46-47°.
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Baby and Baby crib in back room and in front cashier area.
|
09/10/2014 | Routine - Food | Warning Issued |
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, not sanitizing. Use 3 compartment sink for sanitizing until repaired. No longer here using 3 compartment sink. Callback not sanitizing, use 3 compartment sink until repaired.
|
08/18/2014 | Complaint Full | Call Back - Complied |
- Intermediate - No probe thermometer provided to measure temperature of food products.
|
08/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean knife stored in crevices between equipment, cookline, removed,
- Basic - Equipment in poor repair. 2- coolers, flip tops at cookline at 48°.
- Basic - Food contaminated by dropping on floor and placing it back to be packaged, stop sale, Wong tongs.
- Basic - Food not stored at least 6 inches off of the floor, chicken boxes in walkin freezer, placed crate under chicken, **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair. Rusty table where orders are held.placed foil on top, **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 2 coolers at cookline at 48° chicken, pork, shrimp, placed ice on top until repairman comes later, corrective action taken, 43°.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee did not Change glove after picking up Wong tong that dropped on floor.
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition, one frozen Wong tong dropped on floor and placed on table to use and package.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, glass doors on Pepsi cooler, AND 3 door with carboard soiled inside.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Tony does not know what temperature coolers should be.
|
6/30/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Equipment in poor repair. Flip you at cookline 45°-59°. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Glass sliding door in kitchen. **Repeat Violation**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit, next to rice cooker in kitchen.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, not sanitizing. Use 3 compartment sink for sanitizing until repaired.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofo 45°, pasta 67°, cooked chicken 57°, ham 59° stop sale, flip top cooler at cookline.
- High Priority - Raw animal food stored over cooked food. Raw eggs over cooked ham, nuggets, pork, moved eggs to bottom, **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Flip top cooler 45-59° tofo, pasta, chicken, ham, stop sale. Do not use cooler until repaired.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 60 day callback.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ribs, wings, labeled, corrective action taken.
|
6/16/2014 | Complaint Full | Warning Issued |
- No Violations Were Observed
|
4/30/2014 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
|
4/30/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Clean knife stored in crevices between equipment, cookline, removed,
- Basic - Equipment in poor repair. 2- coolers, flip tops at cookline at 48°.
- Basic - Food contaminated by dropping on floor and placing it back to be packaged, stop sale, Wong tongs.
- Basic - Food not stored at least 6 inches off of the floor, chicken boxes in walkin freezer, placed crate under chicken, **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair. Rusty table where orders are held.placed foil on top, **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 2 coolers at cookline at 48° chicken, pork, shrimp, placed ice on top until repairman comes later, corrective action taken, 43°.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee did not Change glove after picking up Wong tong that dropped on floor.
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition, one frozen Wong tong dropped on floor and placed on table to use and package.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, glass doors on Pepsi cooler, AND 3 door with carboard soiled inside.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Tony does not know what temperature coolers should be.
|
4/30/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable. Observed 2, 6-7 inch tree trunks used as cutting boards. Advised to discontinue unable to clean properly between crevices. Not approved food contact surface.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed on food prep table.
- Basic - Food debris accumulated on kitchen floor. Observed throughout kitchen also grease under equipment on cook line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed in Kenmore refrigerator cooked chicken wings 48°f, Cooked chicken nuggets 50°. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Observed in Kenmore refrigerator cooked chicken wings 48°f, Cooke chicken nuggets 50°.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed raw jelly fish stored over ready to eat pasta. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Admin Complaint** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed near entrance to kitchen. **Corrected On-Site**
- Intermediate - Probe thermometer not within the intended measuring range of use. Observed at front counter in a box on shelf, not on cook line not in range of use.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler cooked chicken and all reach in coolers cooked chicken and noodles. **Admin Complaint** **Repeat Violation**
|
11/21/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Food stored in a prohibited area. Fried chicken wings. on egg crates to drain grease in cooler, cookline. **Admin Complaint** **Repeat Violation**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Admin Complaint** **Repeat Violation**4/3/13 complied.
- Basic - No Heimlich maneuver/choking sign posted. Check online for poster. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surfac, cookline. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, cookline. **Warning**
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. 3. Compartment sink. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 47/57 chicken, tofo, Kenmore refrigerator, cookline. Stop sale. And glass Pepsi cooler at 44 moved eggs, tofo to walkin. 24. Hour. Callback required.24 hour callback required . **Admin Complaint** **Repeat Violation**4/3/13 complied.
- High Priority - Raw animal food stored over cooked food. Raw seafood over cooked duck. In glass cooler by back door. **Admin Complaint** **Repeat Violation**4/3/13 complied.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Cookline, refrigerator. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.rice, chicken in walkin. Repeat. **Admin Complaint** **Repeat Violation** 4/3/13 complied.
|
4/3/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surfac, handsink, cookline soiled. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Large pans. **Warning**
- Basic - Food stored in a prohibited area. Fried chicken wings. on egg crates to drain grease in cooler, cookline. **Admin Complaint** **Repeat Violation**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Admin Complaint** **Repeat Violation**
- Basic - No Heimlich maneuver/choking sign posted. Check online for poster. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surfac, cookline. **Warning**
- Basic - Soiled reach-in cooler gasket,cookline. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, cookline. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Prior to touching rice from walkin. **Corrected On-Site** **Warning**
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. 3. Compartment sink. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 47/57? chicken, tofo, Kenmore refrigerator, cookline. Stop sale. And glass Pepsi cooler at 44? moved eggs, tofo to walkin. 24. Hour. Callback required.24 hour callback required . **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over cooked food. Raw seafood over cooked duck. In glass cooler by back door. **Admin Complaint** **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Tofo 3 piece, ragoon 5 orders, chicken wings 3 orders; honey chicken 3 order. Temperatures 48--57?. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine, kitchen **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Cookline, refrigerator. **Warning**
- Intermediate - Reach-in cooler not 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. Kenmore refrigerator and glass Pepsi cooler, kitchen. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.rice, chicken in walkin. Repeat. **Admin Complaint** **Repeat Violation**
|
4/2/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
11/20/2012 | Routine - Food | Call Back - Complied |
- air vents in kitchen covered in grease.
- aluminium pans not inverted - corrected on site.
- ceiling tiles not smooth - acuoustic tiles in prep area- repeat
- Critical - covered ribs while cooling - walkin
- Critical - covering food with news paper - repeat / grocery bags.
- dishwashing walls soiled with food.
- Critical - egg crates used to drain grease.
- Critical - eggs over vegetables.
- Critical - food being prepared in dining room preping vegetables- repeat.
- Critical - gaskets soiled - cookline.
- Critical - no date marking cooked food - walkin - repeat.
- Critical - no label on rice - back door.
- Critical - no labels on soup containers with cashews, peanuts, and front counter- cookline.
- Critical - no paper towels back room employee restroom. flammable next to gas water heater plastic bags / aprons.
- Critical - onions on floor by back door- repeat. cooked food with no date marking - duck, sauces.
- Critical - potentially hazardous food greater than 41 degrees - garlic and oil- repeat- cookline
- premises not maintained - organization of restaurant.
- premises not maintained - top of walkin.
- Critical - raw eggs over vegetables in can - cooler - cookline.
- rusty freezer top - back room door - wood peeling.
- Critical - storage room back door not sealed and kitchen door.
- utensils in water - corrected on site.
- wall next to cookline handsink soiled and back door and back room.
|
9/17/2012 | Routine - Food | Warning Issued |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. employee's restroom.
- Critical - Hand wash sink lacking proper hand drying provisions. warewashing area. Corrected On Site. Repeat Violation.
- No copy of latest inspection report. Repeat Violation.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. soap and paper towels dispensers at the cookline hand sink.
- Critical - Observed cloth used as a food-contact surface. vegetables covered with cloths in the walk in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed dead roaches on premises. one dead roach in warewashing area, two dead roaches next to water heater room. Corrected On Site. cleaned
- Critical - Observed encrusted material on can opener. Repeat Violation. Corrected On Site.
- Critical - Observed food been prepared at the dinning area. Corrected On Site.
- Critical - Observed food stored on floor. cardboard boxes with vegetables/fruit in the walk in cooler floor, seafood in the walk in freezer. Repeat Violation. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site. Repeat Violation.
- Critical - Observed interior of microwave soiled. Repeat Violation. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Observed nonfood-grade containers used for food storage. grocery store type bag with seafood in a reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic and oil, sprouts at the prep area.
- Critical - Observed potentially hazardous food thawed at room temperature. seafood, Corrected On Site. moved inside a cooler.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. flour in drystorage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked poultry, pasta, sauces in the reach in coolers; chicken, rice in the walk in cooler. Repeat Violation. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
|
3/5/2012 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 29-09-1 Faucet/handle missing at plumbing fixture. 3 compartment sink, hot water.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. drain pipe (A/C unit) on employee restroom hand sink.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
|
12/19/2011 | Routine - Food | Call Back - Complied |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Faucet/handle missing at plumbing fixture. 3 compartment sink, hot water.
- Critical - Hand wash sink lacking proper hand drying provisions. employee's restroom.
- Critical - Hand wash sink lacking proper hand drying provisions. warewashing area. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. drystorage. Repeat Violation.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No thermometer provided to measure temperature of food product. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. hood and filters. Repeat Violation.
- Critical - Observed cloth used as a food-contact surface. vegetables in reach in coolers and walk in cooler. Repeat Violation.
- Critical - Observed container of medicine improperly stored. drystorage.
- Observed dispensing equipment that allows contamination. no-handled cup inside rice container. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed food stored on floor. walk in cooler. Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. spoons in tea containers. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. drain pipe (A/C unit) on employee restroom hand sink.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. fliptop reach in cooler. Corrected On Site.
- Critical - Observed interior of microwave soiled. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. boiled eggs in salty water.
- Critical - Observed raw animal food stored over cooked food. raw seafood over cooked pork in a reach in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed soil residue in storage containers. tea containers.
- Critical - Observed unlabeled spray bottle. sanitizer. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice, pork, chicken in the walk in cooler. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
10/17/2011 | Routine - Food | Warning Issued |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. cookline
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar. Corrected On Site. Repeat Violation.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. knives in crevices beteeen equipment. Repeat Violation. Corrected On Site.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. prep tables lower shelves.
- Observed build-up of grease on nonfood-contact surface. hood and filters. Repeat Violation.
- Critical - Observed cloth used as a food-contact surface. cookline reach in cooler, walk-in cooler. Repeat Violation.
- Observed dispensing equipment that allows contamination. no-handled cup inside flour container. Corrected On Site. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. touching garbage container then engage in food preparation without washing hands. Corrected On Site.
- Critical - Observed employee wash hands with no soap. Repeat Violation.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site. Repeat Violation.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food stored in a prohibited area. tray with chicken on top of the garbage container. Corrected On Site.
- Critical - Observed food stored on floor. walk-ins. Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. spoons in spices containers.
- Critical - Observed handwash sink used for purposes other than handwashing. drain pipe (ac/unit) on employee restroom handsink.
- Critical - Observed interior of microwave soiled. Repeat Violation.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic at the cookline. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork in an ice bath. Corrected On Site. moved to a cooler.
- Critical - Observed raw animal food stored over cooked food. reach in coolers. Repeat Violation.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. cardboard boxes reused for the storage of clean vegetables.
- Critical - Observed toxic item stored by food. wd-40
- Critical - Observed unlabeled spray bottle.
- Critical - Observed unlabeled spray bottle. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pork rice at the prep area. Corrected On Site. moved to a cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walk-in and reach-in coolers. Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
|
2/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in coolers, walk in cooler. Repeat Violation.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Critical. Violation: 46-05-2 Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.
|
12/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in coolers, walk in cooler. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice, eggs, garlic at the prep area. Corrected On Site. moved to a cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. raw animal food over washed vegetables in cookline reah in cooler. Corrected On Site. Repeat Violation.
- Critical. Observed food stored on floor. Walk in freezer. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. spices, flour.
- Critical. Observed cloth used as a food-contact surface. reach in coolers, walk in cooler. Repeat Violation.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. handling delivery (cardboard boxes) then engaged in food preparation.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour. Corrected On Site. Repeat Violation.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. crevices between equipment. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Repeat Violation.
- Critical. Observed employee eating in a food preparation or other restricted area.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed dispensing equipment that allows contamination. no-handled cup inside flour container.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Observed build-up of grease on nonfood-contact surface. hood filters.
- Observed build-up of grease on nonfood-contact surface. cookline equipment
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. prep table lower shelves.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hot water not provided/shut off at employee hand wash sink. employee restroom. Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times. cookline. Repeat Violation.
- Critical. Observed handwash aids at a non-handwash sink. 3 compartment sink. Repeat Violation.
- Critical. Covered waste receptacle not provided in women's bathroom. employee restroom. Repeat Violation.
- Critical. Observed dead roaches on premises. two dead roaches next to the employee restroom. Corrected On Site. cleaned.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Observed ceiling in disrepair. over the hood.
- Lights missing the proper shield, sleeve coatings or covers. kitchen
- Critical. Observed unlabeled spray bottle. Repeat Violation.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.
|
10/18/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. RICs and WIC.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over cut vegetable in RIC.
- Critical. Observed cloth used as a food-contact surface. WIC, RICs
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. in crevices between equipment
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3C sink.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed nonfood-contact equipment in poor repair. dishwashing area handsink
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Hot water not provided/shut off at employee hand wash sink. employee restroom
- Critical. Handwash sink not accessible for employee use at all times. cookline
- Critical. Observed handwash aids at a non-handwash sink. 3C sink
- Critical. Covered waste receptacle not provided in women's bathroom. employee's restroom
- Critical. Hand wash sink lacking proper hand drying provisions. employee restroom
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Critical. Observed unlabeled spray bottle.
|
6/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. WIC, RICs
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RIF.
- Critical. Observed food stored on floor. drystorage.
- Critical. Observed food stored on floor. WIC, WIF.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar. Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. cardboard boxes originally used for raw chicken reused for storage of eggrolls.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease on nonfood-contact surface. hood and filters.
- Observed utensils stored in crevices between equipment.
- Critical. Handwash sink not accessible for employee use at all times. cookline.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoors
- Observed wall in disrepair. throughout the establishment.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Lights missing the proper shield, sleeve coatings or covers. hood.
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12/21/2009 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/1/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PHF in WIC.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. at room temperature. Corrected On Site. discarded.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic in cookline, Corrected On Site. moved to a cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. ducks, pork in front counter. less than 4h according to mgr. Corrected On Site. moved to a cooler.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. chest RIF.
- Critical. Observed raw animal food stored over ready-to-eat food. raw seafood over cut vegetables in RIC. Corrected On Site.
- Critical. Observed food stored on floor. WIC.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. (gloves)
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. rice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Food-contact surface not smooth and easily cleanable. chipped plates.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. raw eggs boxes reused for fried egg rolls. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. hood and filters.
- Critical. Vacuum breaker mising at hose bibb. mop sink
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. employee's restroom.
- Critical. Covered waste receptacle not provided in women's bathroom. employee's restroom.
- Critical. No handwashing sign provided at a handsink used by food employees. employee's reststroom.
- Observed wall in disrepair.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep area.
- Observed ceiling in disrepair. water damaged tiles.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.
- 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. Expired.
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9/23/2009 | Routine - Food | Warning Issued |
| No report available. | 2/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/10/2008 | Routine - Food | Administrative complaint recommended |
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