- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) (2,046 penalty points)
- 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) (2,046 penalty points)
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04/11/2013 | Re-Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions (2,046 penalty points)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans (2,046 penalty points)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained (2,046 penalty points)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) (2,046 penalty points)
- Insects, rodents present (2,046 penalty points)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing (2,046 penalty points)
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04/02/2013 | Inspection | |
| No violation noted during this evaluation. | 11/15/2012 | 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. (2,046 penalty points)
- Critical: Food from unapproved source, spoiled, adulterated on premises. (2,046 penalty points)
- Improper use and storage of clean, sanitized equipment and utensils (2,046 penalty points)
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas (2,046 penalty points)
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11/07/2012 | Inspection | |
| No violation noted during this evaluation. | 09/05/2012 | Re-Inspection | |
- Insects, rodents present (2,046 penalty points)
- 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) (2,046 penalty points)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing (2,046 penalty points)
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs (2,046 penalty points)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures (2,046 penalty points)
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08/20/2012 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained (2,046 penalty points)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing (2,046 penalty points)
- Improper use and storage of clean, sanitized equipment and utensils (2,046 penalty points)
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04/09/2012 | Inspection | |
| No violation noted during this evaluation. | 11/09/2011 | Re-Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained (2,046 penalty points)
- 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) (2,046 penalty points)
- Non food contact surfaces of equipment not clean (2,046 penalty points)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred (2,046 penalty points)
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11/04/2011 | Inspection | |
| No violation noted during this evaluation. | 08/19/2011 | Re-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) (2,046 penalty points)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans (2,046 penalty points)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
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08/08/2011 | Inspection | |
| No violation noted during this evaluation. | 04/14/2011 | Re-Inspection | |
- In use food dispensing utensils improperly stored (2,046 penalty points)
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). (2,046 penalty points)
- Insects, rodents present (2,046 penalty points)
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. (2,046 penalty points)
- 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) (2,046 penalty points)
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. (2,046 penalty points)
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04/06/2011 | Inspection | 2C Approx 5lbs of wonton raw beef mixture stored directly over produce used for salad in WIC. Raw beef relocated to approved storage area.
5C Several skewers of grilled shrimp on counter at 110F. Staff could not tell me what process shrimp was in. Shrimp rapid chilled in WIC. Facility was only open for one hour.
6A Aprox 20 chicken nuggets on hot buffet line are between 110-125F. Product on buffet for 45 minutes. Reheated to 200F in basket fryer and held >140F
6A Approx 15 Fried scallops on hot buffet line are between 110-120F. Product on buffet for 50 minutes. Reheated to 200f in basket fryer and held >140F |
| No violation noted during this evaluation. | 09/17/2010 | Re-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) (2,046 penalty points)
- Improper storage of cleaning equipment, linens, laundry unacceptable (2,046 penalty points)
- In use food dispensing utensils improperly stored (2,046 penalty points)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans (2,046 penalty points)
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas (2,046 penalty points)
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09/10/2010 | Inspection | |
| No violation noted during this evaluation. | 06/15/2010 | Re-Inspection | |
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs (2,046 penalty points)
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded (2,046 penalty points)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans (2,046 penalty points)
- 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) (2,046 penalty points)
- Improper use and storage of clean, sanitized equipment and utensils (2,046 penalty points)
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin (2,046 penalty points)
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05/18/2010 | Inspection | |
| No violation noted during this evaluation. | 02/10/2010 | Re-Inspection | |
- Improper use and storage of clean, sanitized equipment and utensils (2,046 penalty points)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans (2,046 penalty points)
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF. (2,046 penalty points)
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. (2,046 penalty points)
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. (2,046 penalty points)
- 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) (2,046 penalty points)
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02/04/2010 | Inspection | 1 container (approx 10lbs) of raw chicken stored directly over produce in WIC. Some of this produce is used for the salad bar and is not cooked. Chicken relocated.
Salt & Pepper Shrimp on hot buffet @ 118F and in place for 45 minutes. Shrimp reheated >165F.
Staff appears to be placing items on buffet table before heating equip. (steam table) can support hot holding of 140F. Procedure discussed with staff to correct this situation. |
| No violation noted during this evaluation. | 11/19/2009 | 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. (2,046 penalty points)
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11/09/2009 | Re-Inspection | Approx. 1 lb of cut melons found at 50 degrees F on cold holding buffet line. In state less than 2 hours. Portioned and placed on ice. |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). (2,046 penalty points)
- 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. (2,046 penalty points)
- 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. (2,046 penalty points)
- 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. (2,046 penalty points)
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10/21/2009 | Re-Inspection | 5A/5E: PHFs on buffet line at temp greater than 45 degrees F. Seafood salad at 55 degrees, cut melons found at 56 degrees F. BOI, in state less than 2 hours. Additional ice place under products; service rep. called.
5B: Approx 4 lbs cooked General Tso's chicken found during room temp storageat 78 degrees F. BOI, item was being cooled & prepped less than 2 hrs. prior. Rapidly reheated in fryer. Reviewed correct cooling procedures & temp monitoring.
5C: Second batch of General Tso's chicken found during room temp storage at 59 degrees F. BOI, chicken removed from cooler approx 30 minutes prior. Placed on ice & returned to cooler for rapid cooling. |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). (2,046 penalty points)
- 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. (2,046 penalty points)
- 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. (2,046 penalty points)
- 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. (2,046 penalty points)
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. (2,046 penalty points)
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09/28/2009 | Inspection | 5A/5E: PHFs found on cold buffet line were not held at 45 degrees F or below. Approx. 8 deviled egss found at 65 degrees F; Seafood salad found at 59 degrees F. Deviled eggs voluntarily discarded. Seafood salad in state less than 2 hours. Placed on ice for rapid cooling. Advised operator to have service rep. check unit.
5B: 2 trays cooked sweet potatoes & 3 trays of cooked wontons found cooling at room temperature in a process that would not facilitate rapid cooling. Sweet potatoes 80 to 91 degrees; Coooked wontons at 72 degrees F. BOI, cooked wontons were run under cold water to aid cooling. Both in state < 2 hours. Moved to cooler to complete cooling process.
5C: 4 boxes of raw chicken and 1 box of raw spare ribs found sitting at room temperature and not currently being processd. BOI, products were delivered less than 2 hours prior and items were still cold. Items moved to cooler until processing.
6A: Approx 4 pieces of whitefish were found at a temperature less than 140 degrees F while on hot holding. Actual temp 133 degrees F. BOI, in state less than 2 hours. Rapidly reheated to 165 degrees F and placed back on hot holding. |
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs (2,046 penalty points)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing (2,046 penalty points)
- Non food contact surfaces of equipment not clean (2,046 penalty points)
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. (2,046 penalty points)
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08/12/2009 | Inspection | Turkey breast on buffet table at 120F. Staff states turkey out for 1.5 hours for lunch orders. Turkey reheated passed 165F and placed back on buffet. The turkey breast has a wooden cutting board beneath it and that may be blocking the steam from proper hot holding. Turkey breast re-located directly over steam tray and directly under heat lamp. |
| No violation noted during this evaluation. | 03/17/2009 | Re-Inspection | |
- Critical: Other potentially hazardous foods requiring cooking are not heated to 140oF or above. (2,046 penalty points)
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03/11/2009 | Inspection | Precooked steak strips were not heated to at least 165F before being placed on hot buffet. Actual temp of steak 126F. Steak heated to 180F and placed on hot buffet. |
| No violation noted during this evaluation. | 11/10/2008 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). (2,046 penalty points)
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11/03/2008 | Inspection | Approx 3lbs of cooked shrimp marinating in ginger on the counter top at 60F. Cook states shrimp removed from cooler 45 minutes prior to my arrival and has been marinating since that time.CORRECTED: Shrimp placed in cooler to be held at of below 45F.
Approx 1lb of crab legs being help at prep station at 55F. Cook states crab has been on top of prep station for 30 minutes. CORRECTED:Crab placed in cooler to be held at or below 45F. |
| No violation noted during this evaluation. | 09/29/2008 | Re-Inspection | |
- Critical: Food workers prepare foods when ill with a disease transmissible by foods such as: diarrhea, hepatitis, acute respiratory infections, vomiting or have infected cuts or burns on their hands. (2,046 penalty points)
- Critical: Food from unapproved source, spoiled, adulterated on premises. (2,046 penalty points)
- Critical: Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands. (2,046 penalty points)
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. (2,046 penalty points)
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09/25/2008 | Inspection | 1H/3B Observed bare handed food service worker drop a raw mushroom on the floor and return it to prep station, not washing hands after contacting floor. Mushroom discarded and worker washed hands.
3A Observed bare handed food service worker peeling and cleaning shrimp with discolored thumbnails. Worker directed to wash hands and use gloves at all times.
3B Observed food service worker not wash hands after sneezing into them twice. Food service worker directed to wash hands.
4A 12 Cans of ajax cleanser stored next to powered mustard on dry storage rack. Cross contamination not observed and ajax relocated. |
| No violation noted during this evaluation. | 08/20/2008 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. (2,046 penalty points)
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08/15/2008 | Inspection | Observed 4 food service workers slicing fruit for salad bar with bare hands. Sliced fruit was voluntarily discard. All worked washed hands and returned to slicing with gloves on. |
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