- No Violations Were Observed
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6/24/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Equipment in poor repair. Reach in cooler in the kitchen. **Admin Complaint** **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. On side next to dry storage.
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. *Cut lettuce 53°F, *shrimp 70°F, *salmon 53°F, *beef 54°F, *cut up chicken 55°F **Admin Complaint** **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- 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.
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2/4/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Equipment in poor repair. Kitchen reach in cooler with an ambient temperature of 55F. **Warning** on 2/4/14 ambient temperature for reach in cooler is 50°F by evidence of thermometer in reach in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On 9/9/13 Cut leafy greens 52F, Cut Tomato 52F. Poultry 66F. Corrective action taken for potentially hazardous food. All food moved to walk in cooler. **Warning** on 9/11/13 food found in the same cooler that was not working. Cooler still not maintaining temps. The temps observed at low 50. On 2/4/14 cut lettuce 55°F, beef 70°F, chicken 53°F, shrimp 54°F.
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2/4/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Accumulation of debris in three-compartment sink. **Warning**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Warning**
- Basic - Equipment in poor repair. Kitchen reach in cooler with an ambient temperature of 55F. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut leafy greens 52F, Cut Tomato 52F. Poultry 66F. Corrective action taken for potentially hazardous food. All food moved to walk in cooler. **Warning** food found in the same cooler that was not working. Cooler still not maintaining temps. The temps observed at low 50°
- Intermediate - Accumulation of food debris/grease on food-contact surface. In toaster oven. **Warning**
- 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. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **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. **Warning**
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9/11/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris in three-compartment sink. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Warning**
- Basic - Equipment in poor repair. Kitchen reach in cooler with an ambient temperature of 55°F. **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. **Warning**
- Basic - Storage of maintenance equipment in areas that may result in cross contamination. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
- 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. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut leafy greens 52°F, Cut Tomato 52°F. Poultry 66°F. Corrective action taken for potentially hazardous food. All food moved to walk in cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Poultry over ready to eat. **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. In toaster oven. **Warning**
- 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. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Used for warewashing. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **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. **Warning**
- Intermediate - Soil residue in food storage containers. **Warning**
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9/9/2013 | 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.
- Basic - Hole in wall.Back area.
- Basic - Interior of microwave soiled with encrusted food debris.
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6/27/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.Rice.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling in disrepair.Back area.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee chewing gum in a food preparation, food storage or warewashing area.
- Basic - Employee personal items stored in or above a food preparation area.Cellphone.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Hole in wall.Back area.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Spray bottle containing a food product not labeled.
- Basic - Stored food not covered in walk-in cooler.Raw chicken.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Container of medicine improperly stored.Prep area.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Raw animal food stored over ready-to-eat food.Raw chicken over vegetables.
- High Priority - Toxic substance/chemical stored by or with food.
- 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 - Handwash sink missing in food preparation room or area.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.Sushi fish in RIC for two days.
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4/26/2013 | Routine - Food | Warning Issued |
- Critical - Handwashing cleanser lacking at handwashing lavatory.KITCHEN AREAS
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.COFFEE
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food stored on floor.WALK IN COOLER
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.NOOODLES IN WALK IN COOLER
- Observed wall soiled with accumulated black debris in dishwashing area.
- Plumbing system in disrepair.3CMPT SINK NOT ATTACHED TO WALL
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/14/2012 | Routine - Food | Warning Issued |
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