- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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08/14/2015 | Inspection | all temps are adequate |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- 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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04/09/2015 | Inspection | |
- Critical: Food from unapproved source, spoiled, adulterated on premises.
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08/18/2014 | Inspection | |
- In use food dispensing utensils improperly stored
- 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
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02/24/2014 | Inspection | |
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Wiping cloths dirty, not stored properly in sanitizing solutions
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12/06/2013 | Inspection | |
- Improper thawing procedures used
- 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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01/04/2013 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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.
- Improper thawing procedures used
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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11/14/2012 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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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10/25/2012 | Inspection | |
| No violation noted during this evaluation. | 02/23/2012 | Inspection | |
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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01/17/2012 | 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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06/08/2011 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Hair is improperly restrained
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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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01/27/2011 | Inspection | |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- 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: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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12/14/2010 | 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)
- Single service items reused, improperly stored, dispensed, not used when required
- Improper thawing procedures used
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
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04/16/2010 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Improper thawing procedures used
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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04/13/2010 | 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)
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Single service items reused, improperly stored, dispensed, not used when required
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03/23/2010 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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06/01/2009 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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10/10/2008 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Non food contact surfaces of equipment not clean
- 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)
- Improper thawing procedures used
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02/28/2008 | Inspection | |
- Improper use and storage of clean, sanitized equipment and utensils
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12/20/2007 | Inspection | |
| No violation noted during this evaluation. | 03/06/2007 | Inspection | |
- 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)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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10/12/2006 | Inspection | 5C - Approximately ten (10) raw shell eggs stored near wok for three hours according to owner and reading 64 degrees. Potentially hazardsou food not stored at proper temperature )145) creates potential for bacteri growth |
| No violation noted during this evaluation. | 03/21/2006 | Re-Inspection | |
- In use food dispensing utensils improperly stored
- 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)
- Non food contact surfaces of equipment not clean
- Improper use and storage of clean, sanitized equipment and utensils
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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03/09/2006 | Inspection | 5c - One plastic bus pan containing approximately 15 pounds of cooked general Tsaos chicken readin 75 degrees and stored near front frier unit. Owner unclear as to when product cooked and how long product stored at room temperature. Product discarded. |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Wiping cloths dirty, not stored properly in sanitizing solutions
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11/02/2005 | Inspection | 5c - One plastic bus pan of general tsao's chicken (cooked) stored on counter top and reading 75 degrees. Judgement on temperature at time of inspection indicated product was without refrigeration for mre than two hours. Volutarily discarded.
Raw seasoned chicken stored in plastic bus pan near grill at 55 degrees for approximately 1/2 hour.
(corrected by placing in cooler) |
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