- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. dumplings
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice hot holding in cooker measured at 124 degr F Corrected On Site. rice reheated up to correct temp within 2 hr time frame
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. protection over vegetable /salad table only. Inadequate protection over hot foods [removeable lids only]
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. rice spoon in water measured at 71 degr F Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. washed hands in 3 comp sink
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at warewashing machine. Quat test kit provided, chlorine sanitizer in use
- Critical. Observed interior of microwave soiled. kitchen
- Critical. Observed one dead roach on premises. dishwashing area
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. k class For reporting purposes only.
- Critical. Observed obstructed exits, stairs, hallways or egress. high chairs blocking rear exit For reporting purposes only.
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09/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.(bulk food containers)
- Critical. Observed raw animal food stored over ready-to-eat food.(in upright reach in cooler) Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- In-use utensil for not stored in a clean, protected location.(tongs hung on oven door handle)
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(rice scoop)
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Hand wash sink lacking proper hand drying provisions.(kitchen )
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.(k class extinguisher on floor in kitchen )
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5/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-17-1 Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.(hand sink of cooks line)
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3/17/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(sprouts and garlic in oil both at approximately 75 degrees f) Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water.(ducks in bucket of water on floor) Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.(raw shell eggs over produce in reach in cooler)
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.(bulk food containers) Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.(produce and other items on cooks line) Corrected On Site.
- Critical. Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use.(using handsink on cooks line for a rinse sink and dump sink)
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.(hand sink of cooks line)
- Observed food debris accumulated on kitchen floor.( approximately 7 dead roaches under dish machine )
- Critical. Observed unlabeled spray bottle.(front area)
- 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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1/11/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name.(bulk food)
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(sprouts and cooked rice at room temperature approximately 75-80 degrees f) Corrected On Site.
- Critical. Observed food stored in undrained ice.(meat on cooks line)
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.(tongs hung on oven door handle)
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.(raw seafood then produce with same gloves) Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.(above 200 ppm)
- Critical. No handwashing sign provided at a handsink used by food employees.(kitchen )
- Critical. Hand wash sink lacking proper hand drying provisions.(front hand sink) Corrected On Site.
- 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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9/14/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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