- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service items not covered or inverted to prevent contamination. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The interior of the ice bin is dirty. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Shelves in the walk-in cooler are unclean to sight and touch and moldy. (6 penalty points)
3 occurences.
- Reach-in cooler handles and gaskets are dirty. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
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1/7/2015 | Routine | 78 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
- Critical: Coconut soup is being held out of temperature control at 90 °F on a counter. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service items are stored on the floor. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: The interior of the ice bin is dirty. Shelves in the walk-in cooler are unclean to sight and touch. (6 penalty points)
2 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Equipment storage shelves are dirty. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
2 occurences.
- The ceiling in the store room is not smooth, durable, easily cleanable, and non absorbent. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
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1/21/2014 | Routine | 71 | Advise & Educate |
- Not all food employees have a current food handler card from an approved source. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Boxes of eggs are stored on the store room floor. (1 penalty point)
Corrected on site.
- Critical: Shell eggs are being stored at room temperature. (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)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The ceiling in the store room is not smooth, durable, easily cleanable, and non absorbent. (1 penalty point)
- Areas of the floor are missing grout. (1 penalty point)
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
Corrected on site.
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10/1/2012 | Routine | 74 | Advise & Educate |
- In-use utensils are stored with handles in contact with rice. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: The chicken and cooked potatoes are being held from 47-49 F on the counter. The tofu is being held at 75 F on the counter. The cooked pasta is being held at 61 F in the water bath. (6 penalty points)
3 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Areas of the floor are missing grout. (1 penalty point)
- The floor is dirty in various areas. (1 penalty point)
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10/14/2011 | Routine | 84 | Advise & Educate |
- Critical: Employee did not wash hands for 20 seconds. (6 penalty points)
- The ice scoop handle is in contact with ice. (1 penalty point)
Corrected on site.
- Ice scoop is not held on clean surface. (3 penalty points)
Corrected on site.
- Critical: The raw eggs are being held at 57 F on top of the make table. The tofu is being held at 59 F in the ice bath. (12 penalty points)
2 occurences.
- Critical: Ready to eat potentially hazardous food is not date marked in the walk in. (6 penalty points)
- Critical: Inside the microwave is dirty. (6 penalty points)
- The floor in some areas is no longer smooth, and non-absorbant. (1 penalty point)
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1/10/2011 | Routine | 65 | Advise & Educate |
- Chicken and beef are being thawed on the counter. (3 penalty points)
- Stool seat is not smooth, and non-absorbant. (1 penalty point)
Corrected on site.
- Inside the microwave is dirty. (3 penalty points)
- Critical: The east handsink is in disrepair. There is no water available at the east handsink. (6 penalty points)
Corrected on site.
2 occurences.
- Areas of the floor are not smooth, non-absorbant, and easily cleanable. (1 penalty point)
- Critical: Lotion is being stored above food inthe true fridge. Sterno gel is being stored above the prep. table. (12 penalty points)
Corrected on site.
2 occurences.
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1/11/2010 | Routine | 74 | Advise & Educate |
- A bowl is being used to scoop the sugar and rice. (1 penalty point)
- Critical: The chicken is being held at 50F on the top of the make table. (6 penalty points)
- Critical: Ready to eat potentially hazardous food is not being date marked in the walk in. (6 penalty points)
- The outside of the rice container is in disrepair. (1 penalty point)
- A ceiling tile is missing above the mop sink. (1 penalty point)
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4/15/2009 | Routine | 85 | Advise & Educate |
- Not all food handler cards are current. (1 penalty point)
- Critical: Food is not being covered in the walk in. Raw beef is stored above tofu in the walk in. (12 penalty points)
2 occurences.
- A bowl is being used to scoop the sugar and rice. Rice scoops are being held in stagnant water. (2 penalty points)
2 occurences.
- Food is stored on the floor in the walk in. Food is store on the floor. (2 penalty points)
2 occurences.
- Critical: The calamari, and shrimp ball are being held from 45-54 F in the make table. The tofu is being held at 92 F on the counter. The coconut milk is being held at 52 F on the counter. (18 penalty points)
3 occurences.
- Critical: Ready to eat potentially hazardous food is not being date marked in the walk in. (6 penalty points)
- Single service to go pails are stored on the floor. (1 penalty point)
- The outside of the rice container is in disrepair. (1 penalty point)
- Critical: Inside the sugar container is dirty. Inside the ice machine is dirty. (12 penalty points)
2 occurences.
- Critical: The handsinks are being used for other purposes. (3 penalty points)
- A ceiling tile is missing above the mop sink. (1 penalty point)
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4/10/2009 | Routine | 41 | Advise & Educate |
- Critical: Employee drinks have lid and straws but are store above food preop area. (6 penalty points)
- Critical: There is raw salmon stored above cooked chicken in the reachin. (6 penalty points)
- The utensil are being stored in room temperature water. (1 penalty point)
- There are lettuce plates stored in contact and avove other lettuce plates. (1 penalty point)
- Glasses of water stored next ot handsink. (1 penalty point)
- Bowls are being used as scoops in many containers. (1 penalty point)
- The caulking around the drainboard is in disrepair. (1 penalty point)
- Critical: There is dripping grease in the hood area. (6 penalty points)
- The back staorage shelves are dirty. (1 penalty point)
- Critical: There are towels being stored in the handsink. (3 penalty points)
- Critical: A pticher is being stored in the handsink. (3 penalty points)
- There is lotion and medication stored avoe food prep areas. (1 penalty point)
- The walls in the storage area are dirty. (1 penalty point)
- Critical: There is a chemical bottle not labeled. (6 penalty points)
- The seal along the 3- comp sink is in disrepair. (6 penalty points)
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1/7/2008 | Routine | 56 | Advise & Educate |
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