- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 3 drinks in kitchen, on prep areas. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Chest and reach in units, some may have been frosted out of sight.
- High Priority - Chlorine sanitizer in sanitizer bucket not at proper minimum strength. 10 ppm, corrected to 100 ppm **Corrected On-Site**
- 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 and the time removed from temperature control cannot be determined. Determined time, for: broccoli, Chinese cabbage, onions, garlic in oil, carrots and celery, and put on a time stamp. **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken in cooks make table at 62°. Chicken was put in freezer, and reached 37° by end of inspection. **Corrected On-Site**
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On make table **Corrected On-Site** **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Keys over make table **Corrected On-Site**
- Basic - Kitchen shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen, cook area and prep tables.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled. Small light blue, in kitchen
- Intermediate - Hot water not provided/shut off at employee handwash sink. Left of cook area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken, egg rolls and pork made yesterday, reach in cooler
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over make table **Corrected On-Site**
- Basic - Food stored on floor. Bus pan chicken **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shred cheese 65°, re - iced buffet Rice 98°, moved to cooler
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Rice at 98°, moved to cooler
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10/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. By back door, dry food in bucket, using plastic no handle container. Bulk soy sauce, plastic no handle container.
- Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler, on underside of handle.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. On top of broiler.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Greens in chest freezer.
- Basic - Employee personal items stored in or above a food preparation area. Keys over make table.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Bowls over sink wash sink.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Broiler left end of cook line.
- Basic - Soiled make table cooler gaskets. On cook line.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wiping cloth sanitizing solution stored on the floor. At wait station, and kitchen.
- High Priority - First aid supplies improperly stored. Over make table.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. On splash guard.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Left end of cook line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back door.
- Intermediate - Serving utensil not provided for each raw food item at make table. Observed raw chicken to raw beef, tongs.
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Beverage glasses
- Equipment or utensils not designed or constructed in a durable manner. Reusing greasy cardboard box for to go containers. Reusing soiled piece of cardboard for food container cover
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Handsink. Cart in dish area
- Critical - Observed employee wash hands with no soap. After handling raw chicken.
- Critical - Observed expired Food Manager Certification. Owner
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. After handling raw chicken, owner Rinsed hands in wok.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bread crumbs **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bacon wrapped hot dogs 115 on buffet. Chicken on top of reachin. Discarded
- Critical - Observed raw animal food stored over ready-to-eat food. Shrimp over sauce in walkin cooler. Shrimp, chicken over sauce in cookline reachin **Corrected On-Site**
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. Child
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken, pork, ribs,eggrolls **Repeat Violation**
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12/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/23/2012 | Complaint Full | Admin. Complaint Callback Complied |
- All handles of units soiled with food debris.
- Critical - Bowl used as a scoop for raw chicken and beef in maketable. COS.
- Floors not smooth and easily cleanable.
- Food contact surface not smooth and easily cleanable. Broken scoop used for rice.
- Food debris in crack between maketable and prep table.
- Critical - No thermometer in the freezer. COS.
- Nonfood grade container used for food storage. Grocery bags.
- Critical - Potentially hazardous food cooled by nonapproved method. Chicken cooling on counter 109-120F, rice 75F covered in walkin cooler, chicken covered 65F in walkin cooler, shrimp 60F covered in walkin cooler. COS. Explained in great detail.
- Critical - Potentially hazardous food held more than 24 hours not properly date marked. Eggrolls, rice, wantons, clams in the walkin cooler.
- Critical - Potentially hazardous food not held at greater than 135F. Chicken on counter 103F - 120F, eggroll on buffet 106F, meatballs on buffet 118F.
- Critical - Time as a public health control not being used correctly. Time not marked on buffet items. COS.
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1/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
- (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of 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).
- Critical - FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- 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.
- System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) Maintained in good repair.
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10/13/2011 | Complaint Full | Call Back - Admin. complaint recommended |
- 03A-07-1: OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES F. REPEAT VIOLATION.Callback: walkin cooler pork and chicken 44 degrees F. Reachin Cooler: chicken and shrimp 45 degrees F.
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7/14/2011 | Routine - Food | Admin. Complaint Callback Not Complied |
- 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;
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7/14/2011 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm
- Critical - Food not stored in a clean location. A second container of food is stored with the bottom of the second container touching food product of separate container. Prepared/ peeled onions.
- Light not functioning. kitchen (two sets)
- Critical - No conspicuously located thermometer in holding unit. freezers
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Exterior has debris buildup. Interior has lime-like buildup. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine ice bin. mold-like buildup.
- Critical - Observed buildup of slime on soda dispensing nozzles. Beverage system nozzles and drain pan have black slime-like substance .
- Observed debris accumulated on outside storage area floor.
- Observed employee with no hair restraint. Cooks
- Critical - Observed food stored on floor. Bag of vegetables in walkin cooler.
- Critical - Observed food stored on floor. Kitchen : oil and sauces Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop on buffet
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Reachin Cooler: chicken and shrimp 45 degrees f. Walkin Coo,er: rk and chicken 44 degrees f. Repeat Violation
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. crab sticks
- Observed residue build-up on nonfood-contact surface. mop sink
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. chlorine 200ppm
- Critical - Observed uncovered food in holding unit/dry storage area. walkin cooler
- Plumbing system in disrepair. Faucet on the mop sink is broken.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Installation date not provided on ice machine water filter.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. All powdered food products.
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7/14/2011 | Complaint Full | Administrative complaint recommended |
- Floors not maintained smooth and durable.tiles missing.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.fried noodles next to handsink.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.prepping food in triple sink with dirty dished in adjoining compartmen.
- Critical - Handwash sink not accessible for employee use at all times.blocked with cleaning supplies.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.buildup of lime.
- Observed ceiling in disrepair.tile with holes throughout.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Cook. Repeat Violation.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.prepping food with dirty dishes.
- Observed food debris accumulated on kitchen floor.cookline.
- Critical - Observed food stored on floor.oil,soy sauce, and chicken in kitchen .
- Critical - Observed food with mold-like growth.tomatoes and cauliflower in walk in cooler.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.all handsinks.
- Observed nonfood-grade containers used for food storage.ribs in reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.shrimp and mussels 48-50 in the walk in cooler.rice 46 in the walk in cooler. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food.raw chicken over potatoes on prep table.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.gap at backdoor.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.dumplings,ribs,in walk in cooler. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.on cookline Repeat Violation.
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3/8/2011 | Complaint Full | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.eggrolls,chicken,pork,sushi rolls in the walk in cooler. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.oil&garlic 57 degrees,sauce 45 degrees, kitchen. Repeat Violation.
- Critical. Observed potentially hazardous food thawed in an improper manner.Chicken on counter,chicken in standing water in triple sink.
- Critical. Observed food stored in undrained ice.mussela and shrimp in walk in cooler.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw chicken over beef,walk in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food.chicken over vegetable ,walk in cooler. Repeat Violation.
- Critical. Observed food stored on floor.oil,sauce on kitchen floor. onions,oranges,vegetables on floor in walk in cooler.
- Critical. Observed uncovered food in holding unit/dry storage area.chicken,cut vegetables,pork,shrimp,mussels.raw pork in reach down freezer. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.cook.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.Manager put finger in rice to see if hot.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.thawing food with dir y dishes in next compartment.
- Wet wiping cloth not stored in sanitizing solution between uses.numberous.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in freezersoiled with accumulation of food residue. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelving in kitchen.
- Critical. Observed toxic item stored by food.409 stored with sauce under prep table.
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1/10/2011 | Routine - Food | Administrative complaint recommended |
- 1 03A-07-1 OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 F. NOODLES IN PAN AT COOK LINE (UNATTENDED) AT 48 F.
- 2 03B-03-1 OBSERVED POTENTIALLY HAZARDOUS FOOD NOT HELD AT 135 F. OR ABOVE. CHICKEN ON BUFFET BAR AT 130 F. USING TIME BUT NO TIME MARKED.
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4/13/2010 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. BUFFET ITEMS. Food may not be served.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. EGG ROLLS.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. RICE.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. NOODLES COOKED YESTERDAY AT 47 F. IN WIC. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal food stored over ready-to-eat food. OVER ICE CREAM IN RDF.
- Critical. Observed raw animal food stored over ready-to-eat food. SHRIMP OVER SAUSE IN WIC.
- Critical. Observed uncovered food in holding unit/dry storage area.WIC.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. CUTTING VEGGIES WITH BARE HANDS.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed buildup of slime in the interior of ice machine.LID.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface.HOOD FILTERS .
- Observed build-up of grease on nonfood-contact surface. COOKING EQUIPMENT .
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Identity of food or food product misrepresented. Repeat Violation. MENU READS CRAB MEAT RANGOON .
- Critical. Person in charge failed to insure proper cooling.
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4/12/2010 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
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11/17/2009 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Repeat Violation
- Critical. Observed unwashed broccoli preped then put back into shipping box.
- Critical. Observed raw animal food stored over cooked food and raw veggies.WIC
- Critical. Observed uncovered food in holding unit/dry storage area.WIC.
- Critical. Observed uncovered food in holding unit/dry storage area.CONTAINER OF TEA IN WAITE AREA.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Equipment or utensils not designed or constructed in a durable manner.USING BOWL TO SCOOP RAW MEATS IN TOP OF RIC.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.FLOWR CONTAINER LID IS RAW WOOD .
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.NONE.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Observed improper storage of maintenance tools that interferes with hand washing.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.12/08.
- Critical. Portable fire extinguisher with no approved inspection tag. 6/08. For reporting purposes only.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Identity of food or food product misrepresented.CRAB, SEE MENU ATTACHED.
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11/17/2009 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.PORK 57 F. UNATENTED;NOODLES 50F. COOK LINE; SHRIMP, 45, RIC; HAM , 47F,RIC; EGGS, 74 F, BY HOOD.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above.CHICKEN, 128, HOOD AREA; CHICKEN, BUFFET, 128F; KRAB 128 F, BUFFET; HOT DOGS, 126 F BUFFET.
- Critical. Violation: 06-04-1 Observed potentially hazardous food thawed at room temperature.STATED CHICKEN IN TRIPLE SINK WAS BEING WASHED . 54 F.
- Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only.
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7/29/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 5/19/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 7/2/2008 | Routine - Food | Warning Issued |
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