- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent (recc. min. 2-part epoxy). (1 penalty point)
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2/3/2016 | Critical Item | 99 | Advise & Educate |
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
Corrected on site.
- A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
Corrected on site.
- Critical: Shelves in the walk-in cooler are unclean to sight and touch. The shelf above the stove is unclean to the sight and touch. (6 penalty points)
Corrected on site.
2 occurences.
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11/12/2015 | Followup | 90 | Permit re-instated |
- The health department permit is not posted in public view. (1 penalty point)
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. (3 penalty points)
- Critical: Frozen sport fish (striped bass and white bass) are being stored in chest freezer, are not from an approved source. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. Utensils are stored in standing water. (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Noodles and rice are soaking in buckets on floor. Water from roof is dripping on to food contact surface. (6 penalty points)
2 occurences.
- Critical: Potentially hazardous food is being cooled at room temperature. (3 penalty points)
- Critical: Mung bean sprouts and cut tomato are being held at 56°F in the make table. (6 penalty points)
- Critical: Soup is being held at 120°F in a warmer. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Critical: Food is being stored in plastic grocery bags and plastic containers that are not food grade. (6 penalty points)
- Various surfaces are lined with foil. (1 penalty point)
- Domestic style freezer is not durable for commercial use. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Thermometer not calibrated. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Shelves in the walk-in cooler are unclean to sight and touch. Shelving above stove dirty. (6 penalty points)
3 occurences.
- Critical: Dirty equipment is in contact with clean food contact surfaces. Soda dispenser nozzles are dirty. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. Exterior surfaces of cooking equipment are dirty. Hood screens are heavily soiled with grease. Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. (1 penalty point)
3 occurences.
- Critical: Hand sink is blocked in basement warewash area. (3 penalty points)
- Ceiling is leaking. (1 penalty point)
- Critical: A rodent bait station is not enclosed. (6 penalty points)
- Critical: A sprayer of Roundup herbicide is being stored inside kitchen. (6 penalty points)
- Critical: A container previously used to store poisonous or toxic materials is being used to store food (noodles and rice). (6 penalty points)
- Critical: Due to numerous critical violations and a leaking roof onto food contact surface. (100 penalty points)
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11/10/2015 | Routine | 0 | Permit Suspension |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: A food employee is experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth. (6 penalty points)
Corrected on site.
- Critical: The peson in charge is unable to describe the symptoms associated with the diseases that are transmissible through food. (3 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Clean equipment is stored on the floor. Single service items are stored on the floor. (1 penalty point)
2 occurences.
- Linens are being used to cover door handles to the walk-in cooler. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice bin is dirty. Dirty knives and utensils are being stored with clean knives and utensils. Surfaces in the ventilation hood are unclean with an accumulation of grease and food debris. (6 penalty points)
3 occurences.
- Critical: Pots and pans are not being cleaned to prevent the acumulation of food debris. (6 penalty points)
- Exterior surfaces of cooking equipment are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Floor sinks are dirty. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The hand sink is not maintained in a clean condition. (1 penalty point)
- Critical: There are numerous flies present in the facility. (3 penalty points)
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
Corrected on site.
- Employee personal items are being stored with food equipment. (1 penalty point)
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10/21/2014 | Routine | 43 | Advise & Educate |
- Critical: There is raw meat and eggs being stored above cooked potatoes in the walkin. (6 penalty points)
- The scoop handle is laying in the flour.A spoon is being stored in standing water.There is a bowl being used as a scoop in the noodles. (1 penalty point)
3 occurences.
- There is noodle being stored in buckets on the floor under the 3 compartment sink. There is food cans that are being stored on the floor in the basement. (1 penalty point)
2 occurences.
- Critical: Various food containers have been covered while hot and there is condensation on the plastic wrap that is covering them. (3 penalty points)
- Critical: There is garlic and oil holding together at 78 F on the counter. (6 penalty points)
- Big pots are not being stored inverted to avoid contamination. Single service cups are being stored on the floor in the basement. (1 penalty point)
2 occurences.
- The gasket on the reachin is in disrepair. The condensar in the reachin is leaking. (1 penalty point)
2 occurences.
- Single service cup is being used to store food product. (1 penalty point)
- Various shelves that are holding food and food equipment are dirty., (1 penalty point)
- Critical: The food slicers that is being stored with clean equipment and can opener are dirty. (6 penalty points)
2 occurences.
- All of the light switches in the basement are dirty. (1 penalty point)
- There is employee items being stored with food and food equipment. (1 penalty point)
- Various walls throughout the facility are dirty. (1 penalty point)
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11/15/2013 | Routine | 70 | Advise & Educate |
- Critical: Handled lettuce with bare hands. (6 penalty points)
- Single service items are stored on the floor. (1 penalty point)
- Critical: J Dirty slicer stored next to clean ones. (6 penalty points)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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2/14/2013 | Followup | 81 | Advise & Educate |
- Rice scoops are stored in standing water. A bowl is being used as a Scoop.. (1 penalty point)
2 occurences.
- Food is being stored on the floor. (1 penalty point)
- Food is being stored under drainpipes under 3 compartment sink. (1 penalty point)
- Critical: Soup in the walkin is holding at 62-68F. They cooked it the night before. The pans holding soups are around 20 inches deep. (6 penalty points)
- Clean equipment is stored on the floor. Single service items are stored on the floor. (1 penalty point)
2 occurences.
- •The shelves in the walkin are rusty. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The shelves in the walkin are dirty with dried food. The inside of various food containers are dirty.The interior of the microwave is dirty. Food scoops are dirty and stored in the food. There are dirty knives being stored next to clean ones. (6 penalty points)
5 occurences.
- The exterior of the food processer is dirty. Various shelves are dirty. The exterior of the ice machine is dirty. All the light switches in the basement are dirty. (1 penalty point)
4 occurences.
- •There is a bed in the same area where equipment is stored. It appears as if someone is living in the restaurants basement. (1 penalty point)
- There is no hand drying provision in the employee restroom. (3 penalty points)
- Restrooms lack hand washing signage. (1 penalty point)
- Walls are dirty in various areas. The floor is dirty in various areas. (1 penalty point)
2 occurences.
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: •Fly strips are stored above clean dishes. (6 penalty points)
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1/30/2013 | Routine | 62 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Food is being stored on the floor. Food is stored on the floor and in open buckets under the 3-compartment sink. (1 penalty point)
2 occurences.
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (3 penalty points)
- The freezers in the basement are not commercial grade. (1 penalty point)
- The make table is unable to hold potentially hazardous food at or below 41°F. PIC turned the temperature down in the make table and will monitor temperatures today. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- The interior of the microwave is unclean. (3 penalty points)
- A fan has excessive dust build-up on the blades. (1 penalty point)
- Critical: Home defense bug spray is not approved to be used in a restaurant. (6 penalty points)
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8/8/2011 | Routine | 69 | Advise & Educate |
- A wet towel is stored top of a prep surface. (1 penalty point)
- Critical: Date marking is missing at some food containers in walk in. (6 penalty points)
- Plates are stored unprotected from contamination. (1 penalty point)
- The 3 compartment sink is not sealed to the wall. (1 penalty point)
- Critical: Some utensils are stored while unclean. (6 penalty points)
- Bottom shelf at main cook line is unclean. The microwave interior surface is unclean. (2 penalty points)
2 occurences.
- The floor at walk in cooler is unclean. (1 penalty point)
- Critical: A chemical container is stored on top of small reach in. (6 penalty points)
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3/16/2010 | Routine | 76 | Advise & Educate |
- Critical: Shell eggs are stored above raw beef and rice noodles inside the walk-in cooler. (6 penalty points)
- Critical: Various containers of food inside the walk-in cooler are not date-marked. (6 penalty points)
- Critical: The hand sink is used to drain ice. (1 penalty point)
- Cleaning items are stored next to the ice machine by the cover door which accesses the ice. (3 penalty points)
- The No Smoking sign is not display in the establishment. (1 penalty point)
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12/17/2008 | Routine | 83 | Advise & Educate |
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