- Basic - Build-up of grease on nonfood-contact surface.Hood filters on the cook line. **Repeat Violation**
- Basic - Cardboard used to line non food-contact shelves. Cook line under equipment. **Repeat Violation**
- Basic - Floor soiled/has accumulation of grease under fryers on the cook line
- Basic - Food stored in water in holding unit not covered.Sprouts in the reach in cooler on cook line **Corrected On-Site** **Repeat Violation**
- Basic - Food stored on floor,cases of raw pork and raw chicken.
- Basic - Gaskets with slimy/mold-like build-up.Reach in coolers on the cook line.
- High Priority - Raw animal food stored over ready-to-eat food.raw whole shell eggs over chopped produce in the reach in cooler on the cook line. **Repeat Violation**
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09/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface.Hood filters on the cook line.
- Basic - Cardboard used to line nonfood-contact shelves. Cook line under the stove.
- Basic - Case/container/bag of food stored on floor in kitchen.Case of ginger under hand wash sink.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Plastic containers of food in the walk in freezer.
- Basic - Interior of microwave soiled with encrusted food debris.Cook/prep line.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **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.Sandwich preparation. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.shrimp and mussels above carrots and produce unprotected.
- High Priority - Raw animal food stored over ready-to-eat food.Raw shrimp on top of unprotected clean chopped lettuce in the reach in cooler.
- Intermediate - Handwash sink used for purposes other than handwashing.bar sink used to store drink trays.
- Intermediate - Slicer blade guard soiled with old food debris.
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4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves. Cook line
- High Priority - Raw animal food stored over ready-to-eat food.raw scallops,squid and clams over case of bean sprouts.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink used for purposes other than handwashing.Plastic food containers in both hand washing sinks in the kitchen
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.throughout
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In rice and sugar
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In bar area water is 90?
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Packaged food subject to the entry of water stored in contact with ice or water. Employee drinks in ice. Gatorade and ensure in ice. **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated grease. On cooks line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At bar area **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. Touching vegetables during prep not for immediate cook.
- High Priority - Raw animal food stored over ready-to-eat food. Scallops and eggs over stock, and vegetables
- Intermediate - Cold water not provided/shut off at employee handwash sink. At bar handsink.
- Intermediate - Handwash sink not operational in bar
- Intermediate - Hot water not provided/shut off at employee handwash sink. At bar handsink
- Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer at server area
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2/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. All sinks lacking hot water at time of inspection.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Dishmachine not operating properly at time of inspection. Advised operator to use 3 compartment sink.
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8/7/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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