- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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.
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03/01/2016 | Inspection | Grade: A. FMTC: Jing Wan #47743 ex. 3/17 |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- 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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02/17/2016 | Inspection | |
| No violation noted during this evaluation. | 02/05/2016 | Re-Inspection | Ground beef in steam table above 140F. All violations from 12_16_15 have been corrected. |
| No violation noted during this evaluation. | 01/30/2016 | Re-Inspection | Baine marie lids kept closed. |
- 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.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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01/26/2016 | Inspection | Baine Marie lids left open. Temperature of sliced tomatos at 48 degrees. Temperature of foods below was at 42 degrees. Period of inactivity - no customers. Per staff they have customers within two hours, when food was last prepared. CDI: Lids were closed, discussion that lids may not be left open was made. |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Improper use and storage of clean, sanitized equipment and utensils
- In use food dispensing utensils improperly stored
- Dressing rooms dirty, not provided, improperly located
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01/25/2016 | 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.
- Wiping cloths dirty, not stored properly in sanitizing solutions
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12/16/2015 | 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)
- In use food dispensing utensils improperly stored
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Garbage storage areas not properly constructed or maintained, creating a nuisance
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12/14/2015 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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03/12/2015 | Re-Inspection | |
| No violation noted during this evaluation. | 03/09/2015 | Re-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.
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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02/27/2015 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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02/13/2015 | Inspection | |
- In use food dispensing utensils improperly stored
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Garbage storage areas not properly constructed or maintained, creating a nuisance
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01/14/2015 | Inspection | |
| No violation noted during this evaluation. | 01/07/2015 | Re-Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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.
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Single service items reused, improperly stored, dispensed, not used when required
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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12/05/2014 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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10/28/2014 | Inspection | |
| No violation noted during this evaluation. | 10/21/2014 | Re-Inspection | |
| No violation noted during this evaluation. | 10/16/2014 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Insects, rodents present
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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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09/23/2014 | 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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08/04/2014 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Non food contact surfaces of equipment not clean
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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05/13/2014 | Inspection | |
| No violation noted during this evaluation. | 04/24/2014 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
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03/18/2014 | Inspection | |
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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10/23/2013 | Re-Inspection | |
| No violation noted during this evaluation. | 02/28/2013 | Re-Inspection | |
| No violation noted during this evaluation. | 02/19/2013 | Re-Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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02/13/2013 | Re-Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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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02/05/2013 | Inspection | |
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- In use food dispensing utensils improperly stored
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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01/29/2013 | Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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09/30/2011 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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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09/28/2011 | Inspection | |
| No violation noted during this evaluation. | 07/20/2011 | Re-Inspection | |
- Critical: Water/ice: unsafe, unapproved sources, cross connections
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06/13/2011 | Re-Inspection | |
| No violation noted during this evaluation. | 04/19/2011 | Inspection | |
- Single service items reused, improperly stored, dispensed, not used when required
- Miscellaneous, Economic Violation, Choking Poster, Training.
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03/10/2011 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Garbage storage areas not properly constructed or maintained, creating a nuisance
|
02/18/2011 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
- 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
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11/29/2010 | Inspection | |
| No violation noted during this evaluation. | 11/17/2010 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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11/04/2010 | Inspection | |
- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
- In use food dispensing utensils improperly stored
- 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: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Garbage storage areas not properly constructed or maintained, creating a nuisance
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09/28/2010 | Inspection | |
| No violation noted during this evaluation. | 09/16/2010 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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05/04/2010 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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03/09/2010 | Inspection | |
| No violation noted during this evaluation. | 01/13/2010 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
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01/11/2010 | Inspection | |
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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12/14/2009 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- 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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11/23/2009 | Inspection | |
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