- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor. Observed water stored on the floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed cooked meat in walk in cooler downstairs above 41°.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Observed food debris accumulated undercover of chef station.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Food cooked on site and stored in cooling unit without date marking.
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07/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed food debris build up on prep table at cook line.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Trash and debris along the wall and under cabinets.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Meat stored on the floor in walk in freezer.
- Basic - Dead roaches on premises. One dead roach beneath tea table.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food stored on floor. Bag of onions on the floor in food prep area.
- Basic - Food-contact surface not smooth and easily cleanable. Observed wood being used as food contact surface.
- Basic - Improper storage of maintenance equipment that interferes with cleaning.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light panel cover is missing.
- Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soil residue build-up on nonfood-contact surface. Observed residue on the table where tea pit was set.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Wall by three compartments sink is soiled.
- Basic - Water leaking from faucet/faucet handle. At hand wash sink by exit door.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed cook poultry and shrimp in walk in cooler above 41 degrees.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp and beef above 41 degrees.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Chef station at cook line is soiled with food residue.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.
- Intermediate - Reach-in cooler shelves soiled with food debris. Shelve of reach in cooler at cook line is soiled and slimey.
- 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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12/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Food-contact surface not smooth and easily cleanable. Observed wood bing used as food contact surface.
- Basic - Grease accumulated under cooking equipment.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed pork and ribs in wic above 41 degrees.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- 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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8/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on soap dispenser.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. And stairway.
- Basic - Case of single-service articles stored on floor in dry storage area. Dry storage area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Poultry stored on the floor in wic.
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Food-contact surface not smooth and easily cleanable. Observed wood being used as food contact surface.
- Basic - Grease accumulated under cooking equipment.
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.
- Basic - Nonfood-grade bags used in direct contact with food. Grocery bag used to store pasta.
- Basic - Soiled dry wiping cloth in use.
- Basic - Uncovered food stored near sink exposed to splash.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Live flies in kitchen.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Observed food debris accumulated on prep table.
- Intermediate - Encrusted material on can opener blade. Rusty.
- Intermediate - Handwash sink not accessible for employee use at all times. Container on top of hand wash sink.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed hand wash sink not functioning.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- 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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5/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed food debris and grease build up on cooking equipments and on table shelves.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Water leaking from faucet/faucet handle. Observed hand wash sink by wic was leaking.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed ham, beef, and shrimp above 41 degrees.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed rice, egg rolls, and poultry above 135 degrees
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
- Intermediate - Food preparation sink has soil/old food residue. Observed prep table soiled with food residue.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils in hand wash sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Observed interior of chef station located in front of cook line oiled with food residue.
- 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.
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4/9/2013 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed egg rolls in reach in cooler that as not reached 41 degrees.
- Food-contact surface not smooth and easily cleanable. Observed prep table in wood.
- Critical - Hand wash sink lacking proper hand drying provisions. Observed no paper towel in hand wash sink by the entrance to the kitchen.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Observed no soap at hand wash sink by entrance to the kitchen.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Observed food debris and grease on cooking equipments.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener. Observed can opener rusty.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed pots in hand wash sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed poultry above 41 degrees.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Observed pork, scalops, and fish stored together in reach in freezer.
- Critical - Raw animal food not properly separated from ready-to-eat food. Observed raw meats stored with ice cream in reach in cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Observed cooked food in wic without date marking.
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12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Faucet/handle missing at plumbing fixture. FAUCET TOO LONG IN HAND WASH SINK.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Hood filters/grease extractors not designed to be easily removable for cleaning. OBSERVED GREASE ACCUMULATED ON HOOD.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OBSERVED FOOD DEBRIS BUILD UP ON COOKING EQUIPMENTS.
- Observed build-up of grease on nonfood-contact surface. GREASE BUILD UP ON HOOD.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling soiled with accumulated grease.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed grease accumulated under cooking equipment. OBSERVED GREASE BUILD UP UNDER COOKING EQUIPMENT.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. OBSERVED BOWL IN COOK RICE IN WIC.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. OBSERVED INSIDE RIF SOILED WITH BLOOD.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED PASTA, RIBS, AND POULTRY ABOVE 41 DEGREES IN RIC.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed unnecessary items on the premise. OBSERVED BOXES AND UNUSED EQUIPMENTS ON PREMISES.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair.reach in cooler
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed utensils stored in crevices between equipment.
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2/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 0ppm. no more sanitizer available .
- Critical - Handwash sink not accessible for employee use at all times. kitchen handwashing sink blocked.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. 2nd floor. walkin cooler door.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed encrusted material on can opener.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food stored on floor. 2nd floor.
- Observed grease accumulated on kitchen floor. walkin cooler. 2nd floor .
- Critical - Observed live flies in kitchen.
- Observed reuse of single-service articles. aluminum cans.
- Critical - Observed soil residue in storage containers. rice cooker.
- Critical - Observed uncovered food in holding unit/dry storage area. rice bag on the floor.
- Critical - Observed uncovered food in holding unit/dry storage area. walkin cooler.
- Observed utensils stored in crevices between equipment.
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10/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.kitchen .
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.
- Critical - Observed hand wash sink used for purpose other than washing hands. disposing food in it.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed raw animal food stored over cooked food. walkin cooler
- Critical - Observed uncovered food in holding unit/dry storage area. walkin cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.walkin cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener.
- Observed reuse of single-service articles. aluminum cans.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin cooler.
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2/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor. walkin cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. kitchen .
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed reuse of single-service articles. aluminun cans in walkin cooler.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present. back door kept open.
- Observed grease accumulated on kitchen floor.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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8/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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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1/25/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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