- Basic - Bag/container of unrecognizable prepared food not identified by common name. Sauces not labeled i. Walk in cooler
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Renodelling, removal of walk in cooler , leaving acoustic tile in food prep area. Advised Changing to kitchen tile as opportunity occurs
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dessert forks, soup spoons not stored inverted **Corrected On-Site**
- Basic - Food stored in a location that is exposed to splash/dust. Nuts not covered on shelf
- Basic - Food stored on floor. Noticed cases noodles, fish sauce, oil on floor.
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Eggs over cooked chicken **Corrected On-Site**
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lids of flour containers were soild.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In produce cooler for lemons.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Meats on cookline countertop.
- Main fire alarm control panel read trouble and was making an audible beeping noise. For reporting purposes only. Operator called someone for assistance.
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12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor soiled/has accumulation of debris. Back dry storage area where tools are stored.
- Basic - Wall soiled with accumulated food debris. Next to make table reach in cooler in kitchen.
- Intermediate - Accumulation of debris in the interior of the ice machine.
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7/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Underneath three compartment sink.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. On dry storage rack in kitchen. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used to store papayas in kitchen reach in cooler.
- Basic - Observed employee personal food stored next to open uncovered customer food on kitchen island. **Corrected On-Site**
- Basic - accumulated debris under cooking equipment. Fryer and stove.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All-purpose flour and water mixture in kitchen next to stove temped 71?f, product was not in process of preparation or cooling. Operator was advised to , and did store product in an environment producing an ambient air temperature of 41?f or lower.
- High Priority - Raw animal food stored over ready-to-eat food. Raw meats over ready yo eat food in cook line reach in cooler. **Corrected On-Site**
- Intermediate - Observed racks of reach in cooler near office soiled with accumulation of food residue.
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1/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed In-use utensil not stored with handle above the top of potentially hazardous food and the container. In rice and sugar containers in kitchen. Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Drawer of food preparation countertop across from dish machine was soiled at the bottom.
- Critical - Observed cloth used as a food-contact surface. Under in use cutting board in kitchen. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. Used to store plastic cups on top of it in service area.
- Observed ice scoop with handle in contact with ice. In cooler of service area. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Observed an open uncovered container of raw shrimp stored in cookline make table behind a container of open uncovered cooked potatoes. Raw shrimp was stored in such a way that it could have potentially fallen or dripped into the open uncovered container of cooked potatoes. Corrected On Site. Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Observed container of raw beef stored on a rack directly above ready to eat sauces in cookline reach in cooler. Corrected On Site.
- Critical - Observed no conspicuously located thermometer in holding unit. Cookline reach in cooler.
- Critical - Observed no conspicuously located thermometer in holding unit. Inside steel reach in cooler in kitchen with half and half in it.
- Observed scoop without a handle stored inside container of dry spice on dry storage rack in kitchen. Corrected On Site.
- Critical - Observed vacuum breaker mising at hose bibb. Y-splitter of mopsink in kitchen.
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7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / drink was removed.
- Critical - Observed buildup of slime in the interior of ice machine. / Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. / Repeat Violation.
- Observed floor area(s) covered with standing water. / behind cookline.
- Critical - Observed food stored on floor. / observed a bucket of dry noodles on kitchen floor / Corrected On Site.
- Observed grease accumulated on kitchen floor. / under deep fryer.
- Critical - Observed handwash sink used for purposes other than handwashing. / observed female employee dump liquid into the handsink / front.
- Critical - Observed interior of microwave soiled. / Corrected On Site.
- Observed nonfood-grade containers used for food storage. / observed using newspaper and paper towels to wrap vegetables / reach in coolers.
- Observed personal care item stored with food. / observed employees handbag on storage rack / Corrected On Site.
- Observed personal care item stored with food. / observed employees handbag under prep table.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / beans sprouts at 44F / product was moved back to kitchen reach in cooler.
- Critical - Observed raw animal food stored next to ready-to-eat food. / observed raw shell eggs stored with cooked roast pork / product was removed.
- Critical - Observed raw animal food stored over ready-to-eat food. / observed raw shell eggs stored next to washed vegetable / vegetable was removed.
- Observed single-service articles stored without protection from contamination. / take out containers / near kitchen entrance.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / chicken, beef, noodles.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. / observed establishment serving undercooked shell eggs.
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4/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- In use food dispensing utensils properly stored
- Critical - Outer openings protected from insects, rodent proof
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Walls, ceilings, and attached equipment, constructed, clean
- Critical - Cross-connection, back siphonage, backflow
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Food protection during storage, preparation, display, service, transportation
- Food protection during storage, preparation, display, service, transportation
- Hot food at proper temperatures
- Original container: properly labeled, date marking
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
- Wholesome, sound condition
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8/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Mushrooms n tofu 93.
- Critical - Employees have not received training related to their assigned duties. Employee unaware when cooling starts. Taking temperatures of foods with palm of hand (improper techniques)
- Critical - Hand wash sink lacking proper hand drying provisions. First hand sink when entering service area
- Critical - License expired within 30 days after expiration date. The license expired 4 1 11
- Critical - No thermometer provided to measure temperature of food product. 0-220 f degrees or intended range
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. kitchen
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. service area wait staff
- Critical - Observed cloth used as a food-contact surface. egg container Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Cooked foods being left out until the employee believes is the proper temperature by touch. Mushrooms n tofu 93 f degrees left out on the prep table
- Critical - Observed food stored on floor. dry goods between the reach in coolers
- Critical - Observed objectionable odors on the cook line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Noodles 72 degrees reconstituted at the three compartment sink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs 64 or higher left out of temperature control in the prep area
- Critical - Observed potentially hazardous food thawed in standing water. shrimp at the three compartment sink Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. fish, chicken, beef etc non commercially wrapped over sauces, ready to eat foods in the preep reach in cooler on the cook line
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken and beef stored in the same container. provided the safe refrigerator storage form
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken and pork in the same container in the rreach in freezer. both non commercially wrapped Corrected On Site.
- Observed soiled dry wiping cloth in use.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Rice packed in the reach in cooler in the kitchen
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. interior bottom surface of the single door reach in cooler has rust visible in the corner
- Nonfood-contact equipment not designed and constructed in a durable manner. missing a splash guard between the small 3cs and the hand sink. operator is converting the small 3cs into a prep sink
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. no chlorine test strip for the dish machine
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm
- Critical. Observed toxic item stored in food preparation area. the chemical dispenser over the small 3cs must be removed. The 3cs is to be converted into a prep sink.
- Critical. Manager lacking proof of Food Manager Certification.
- 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. Pro
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7/27/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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