- No Violations Were Observed
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11/01/2010 | Routine - Food | Warning Issued |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. rice. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. one filter missing
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. WIC.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. wipping cloths. Corrected On Site.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
- 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.
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08/31/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in WIC.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WIC.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. one filter missing.
- Violation: 33-16-1 Observed open dumpster lid.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. kitchen
- Critical. Violation: 53B-08-1 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. New employees according to PIC. Employees must receive training within 60 days of been hired.
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5/4/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PHF in WIC Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. sugar
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in WIC.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WIC.
- Critical. Observed food stored on floor. onions Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. sugar.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3C sink. Repeat Violation.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Observed nonfood-grade containers used for food storage. shopping bag with hot rice in the steamtable, shopping bags with meat in RIF. Repeat Violation.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. one filter missing.
- Observed soiled dry wiping cloth in use.
- Critical. Observed handwash sink used for purposes other than handwashing. kitchen. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen. Corrected On Site.
- Observed open dumpster lid.
- Lights missing the proper shield, sleeve coatings or covers. kitchen
- 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. New employees according to PIC. Employees must receive training within 60 days of been hired.
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5/3/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauces, meats in WIC.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice in the steamtable. Corrected On Site. reheated
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food. raw eggs over sauces in WIC.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. shopping bag with rice in the steamtable, shopping bags with meat in RICs and RIF.
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. hood filters.
- Violation: 37-02-1 Observed hole in wall. men restroom
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. prep aa.
- Critical. Violation: 53B-08-1 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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12/14/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. hotdogs in WIC.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauces, meats in WIC.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice in the steamtable. Corrected On Site. reheated
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. steam table.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored in a prohibited area. container with meat on top of the garbage can.
- Critical. Observed raw animal food stored over cooked food. raw eggs over sauces in WIC.
- Critical. Observed uncovered food in holding unit/dry storage area. salt, flour in prep area.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. onions, Corrected On Site. gloves
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. salt
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3C sink. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.
- Critical. Observed employee dry hands on clothes/apron after washing.
- Observed employee with no hair restraint.
- Observed nonfood-grade containers used for food storage. shopping bag with rice in the steamtable, shopping bags with meat in RICs and RIF.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. hood filters.
- Critical. Handwash sink not accessible for employee use at all times. front counter. Corrected On Site.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Hand wash sink lacking proper hand drying provisions. front counter.
- Critical. Hand wash sink lacking proper hand drying provisions. prep area.
- Critical. Hand wash sink lacking proper hand drying provisions. restrooms
- Critical. Handwashing cleanser lacking at handwashing lavatory. men's restroom
- Observed garbage on the ground and/or pad around dumpster. backdoor.
- Observed hole in wall. men restroom
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Lights missing the proper shield, sleeve coatings or covers. prep aa.
- Critical. Observed unlabeled spray bottle.
- 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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10/14/2009 | Routine - Food | Warning Issued |
| No report available. | 6/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/12/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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