- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Open dumpster lid.
- Basic - Shelf under preparation table soiled with food debris.flour, corn starch
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Handwash sink not accessible for employee use at all times.rolling tray rack **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled.
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07/09/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Provide scoops with handles in the bulk-storage bins. Do not scoop dry goods with plastic bowls.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Clean the food splash from the exterior surfaces, of the bulk-storage bins, in the dry-storage area.
- Basic - Carbon dioxide/helium tanks not adequately secured. Secure carbon-dioxide tanks in place, so they cannot be knocked over.
- Basic - Case/container/bag of food stored on floor in kitchen. Store the bag of dry rice off the kitchen floor.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Store cases of food off the floor in the walk-in freezer.
- Basic - Clean knives/utensils stored in crevices between equipment. Do not store the meat cleavers in the cracks between equipment; store them on a clean, dry surface. **Corrected On-Site**
- Basic - Hood soiled with accumulated grease. Clean the accumulated grease from the hood filters.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Empty dirty-mop water, into the mop sink, after each use.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint, or otherwise seal, the bare wood shelves in the walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses. **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. Employees must wash hands, and wear disposable-plastic gloves, when chopping vegetables. **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. Label the sushi rice with a four-hour-time label. Discard any unserved sushi rice at the end of four hours.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide paper towels, at the hand-washing sink, in the kitchen. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label all repackaged, refrigerated foods, in the walk-in cooler, with the dates they are originally repackaged.
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5/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soil residue build-up on nonfood-contact surface.sink sprayer
- Basic - Storage of tools on shelf above or with food.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.wooden shelves
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Dairy
- Intermediate - No soap provided at handwash sink.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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8/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated food debris.fryer has excess breading dripped on sides
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Improper storage of maintenance equipment that interferes with cleaning.mop water need changing,rancid
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- Basic - Wall soiled with accumulated grease.near dish machine
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.raw shell eggs over raw vegetables
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plastic utensils
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/14/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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