- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
- Critical: Foods or food area/public area contamination by sewage or drippage from waste lines.
- Improper use and storage of clean, sanitized equipment and utensils
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03/02/2016 | Inspection | |
| No violation noted during this evaluation. | 11/04/2015 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Improper storage of cleaning equipment, linens, laundry unacceptable
- Non food contact surfaces of equipment not clean
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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08/11/2015 | Inspection | |
| No violation noted during this evaluation. | 02/09/2015 | Inspection | |
| No violation noted during this evaluation. | 12/05/2014 | Inspection | |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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09/09/2014 | Inspection | |
| No violation noted during this evaluation. | 03/20/2014 | Inspection | |
- Non food contact surfaces of equipment not clean
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Wiping cloths dirty, not stored properly in sanitizing solutions
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12/18/2013 | Inspection | |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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08/29/2013 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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03/04/2013 | Inspection | |
| No violation noted during this evaluation. | 12/19/2012 | Inspection | |
| No violation noted during this evaluation. | 10/01/2012 | Inspection | |
| No violation noted during this evaluation. | 05/01/2012 | Re-Inspection | |
| No violation noted during this evaluation. | 04/11/2012 | Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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12/06/2011 | Inspection | |
| No violation noted during this evaluation. | 10/24/2011 | Re-Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Non food contact surfaces of equipment not clean
- Critical: Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
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09/20/2011 | Inspection | |
| No violation noted during this evaluation. | 05/03/2011 | Re-Inspection | |
- Improper use and storage of clean, sanitized equipment and utensils
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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04/18/2011 | Inspection | |
- Improper use and storage of clean, sanitized equipment and utensils
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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12/07/2010 | Inspection | |
| No violation noted during this evaluation. | 08/19/2010 | Re-Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- In use food dispensing utensils improperly stored
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Insects, rodents present
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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08/12/2010 | Inspection | One can of WD-40 stored in kitchen where cross contamination of food and utensils is possible. Cross contamination not observed, WD-40 removed from kitchen.
Bowl of rice (approx 2lbs) stored at side of grill is at 52F. Rice placed in WIC for rapid chill. |
| No violation noted during this evaluation. | 04/22/2010 | Re-Inspection | |
- In use food dispensing utensils improperly stored
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
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04/12/2010 | Inspection | Observed food service worker wash hands without using soap after handling raw meat. Worker proceeded to grill to prep orders. Worker instructed to wash hands with soap generating a lather. |
| No violation noted during this evaluation. | 12/16/2009 | Re-Inspection | |
- Improper thawing procedures used
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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11/27/2009 | Inspection | |
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08/24/2009 | Re-Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Insects, rodents present
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
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08/18/2009 | Inspection | 5A/5E Upon arrival, WIC compressor was being serviced by technicians who stated that compressor has been down for at least 20 hours. Staff moved most foods to other coolers, those that were not moved were temp'd and subsequently discarded (all above 65F). Compressor was repaired while I was on site. |
| No violation noted during this evaluation. | 04/13/2009 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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04/06/2009 | Inspection | Bowl of fried rice (approx 5/lbs) next to cook line at 51F. Cook states that rice place in that location 30 minutes prior to my arrival. Rice place back in WIC to be held 45F or less. |
| No violation noted during this evaluation. | 12/05/2008 | Re-Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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12/01/2008 | Inspection | 1 Can of WD-40 stored in kitchen near wok line. CORRECTED:WD-40 removed from kitchen
1 Can of WD-40 sotred at table where ""to go"" orders are prepared. WD-CORRECTED:40 removed from area.
In both cases cross contamination was not observed and operator explained that the WD-40 is NOT used on food preparation equipment. |
| No violation noted during this evaluation. | 08/06/2008 | Re-Inspection | |
| No violation noted during this evaluation. | 08/01/2008 | Inspection | |
| No violation noted during this evaluation. | 04/08/2008 | Re-Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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04/02/2008 | Inspection | 1 can of WD-40 and Butane stored on the same shelf as an open container of flour where the potential for cross contamination exists. Container of flour voluntarily discarded and chemicals removed from kitchen. |
| No violation noted during this evaluation. | 12/14/2007 | Re-Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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12/07/2007 | Re-Inspection | 1lb tray of raw ribs thawing under an open can of 3 and 1 oil. Possiblity of cross contamination. Ribs voluntarily discarded and 3 and 1 oil removed from kitchen. |
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
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12/03/2007 | Inspection | Observed food service worker handling raw spare ribs and move to prep lunch orders at grill without washing hands. Worker moved from cookline and instructed to wash hands.
Food service worker listed above has the potential to contaminate cooked foods due to not washing hands after prep of raw foods.
Bowl of cooked Low Mein taken from WIC for lunch orders at 60F should be cold held and was not. Staff states low mein out for 90 minutes. Low Mein returned to WIC and held 45F or below. |
| No violation noted during this evaluation. | 08/28/2007 | Re-Inspection | |
| No violation noted during this evaluation. | 08/20/2007 | Inspection | |
| No violation noted during this evaluation. | 04/10/2007 | Re-Inspection | |
- Improper use and storage of clean, sanitized equipment and utensils
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Improper thawing procedures used
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Pesticide application not supervised by a certified applicator
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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04/04/2007 | Inspection | Paint and Paint thinner stored on same table as flour used for sweet and sour chicken. Though both chemicals unopened and no evidence of cross contamination, flour was voluntarily discarded. Items relocated and area sanitized. |
| No violation noted during this evaluation. | 11/27/2006 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Improper storage of cleaning equipment, linens, laundry unacceptable
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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11/22/2006 | Inspection | Observed eggs sitting on shelf near prep station, eggs at room temperature. Cook states eggs used for food prep have been out for 1 hour. Eggs moved to WIC.
Observed deep fryed chicken at 60 degrees F near food prep staion. Cook states should should be in cold holding until needed for prep. Chicken out for 90 minutes. Chicken moved to WIC. |
| No violation noted during this evaluation. | 08/25/2006 | Re-Inspection | |
| No violation noted during this evaluation. | 08/08/2006 | Inspection | |
| No violation noted during this evaluation. | 04/13/2006 | Re-Inspection | |
| No violation noted during this evaluation. | 04/04/2006 | Inspection | |
| No violation noted during this evaluation. | 12/02/2005 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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11/25/2005 | Inspection | 5C. Cooked chicken on counter, 52F. Chef said it was out 1 hr. CDI: put in cooler.
5C. 1 doz shell eggs on cook line, ambient temp. Chef said they were out ""during lunch."" (inspection started at 3:00 pm). CDI- voluntarily discarded. |
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