September 02, 2009 (Routine)

• 0960 1 - Critical Plastic shoping bags used for food storage.
  Use only food grade bags for food storage.
• 1700 - Corrected During Inspection Critical Dishes and utensils not being washed, rinsed, and sanitized.
  Three compartment sink must be set up with wash compartment, clear rinse compartment and then final sanitize rinse.
• 1750 - Plastic bags being re-used.
  Single service items must be discarded after use.
• 2930 - Back door screen: the door is not tight fitting having openings around side and top.
  door must be kept closed to prevent insect entry unless screen door is tight fitting.

October 23, 2008 (Routine)

• 0960 2 - Plastic grocery bags used for food storage..
  Food must be stored in food grade storage bags or containers..
• 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: metal food containers stored above three compartment sink. (Containers were cleaned and sanitized during inspection.)
  Clean and sanitize these surfaces for food contact.
• 2000 - Corrected During Inspection Repeat Knives stored in space between tables.
  Store clean utensils in areas that can be cleaned and sanitized.
• 2250 - Waste water being poured on pavement at back of restaurant.
  Waste water must be disposed of in mop sink.

February 04, 2008 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) cooked egg rolls, shrimp, chicken, and pork in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""date food cooked"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1700 - Corrected During Inspection Critical Three compartment sink being used to wash utensils without final rinse sanitizing sink being set up.
  Wash-rinse-sanitize sinks must all be set up and used to wash, rinse and sanitize utensils being washed.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: prep ref unit and food prep equipment.
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical Food containers, pots, pans,, and strainers stored for use that had accumulation of dry food grease and debris..
  All food contact utensils must be cleaned so all food and grease is removed and then sanitized before being stored for use in food service.
• 2000 - Corrected During Inspection Knives were found stored with blades down between work tables were this area could not be kept clean.
  Store knives in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3380 - Corrected During Inspection Critical Wiping sloth storage solution contained no sanitizing agent.
  Wiping container sanitizing solution agent must be 25 to 100 ppm when using chlorine.

May 23, 2007 (Routine)

• 0160 - Critical Employees not washing hands before handling food as required.
  Employees must wash hands in handsink as noted in regulations.
• 1700 - Critical Pots, pans, and utensils not being washed-rinsed- and sanitized properly.
  Set up sink properly before foodservice begins and continue to operate properly.All utensils must be clean and free of all food and grease.

April 26, 2006 (Routine)

• 0450 C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
• 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: prepared RTE foods in the reach in and raw and RTE foods in the walk-in..
  Store food in packages, covered containers, or wrappings.
• 0790 - Corrected During Inspection Improper methods used to thaw shrimp.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 3030 - No disposable towels were provided at the hand washing lavatory in the food prep area.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

April 04, 2005 (Routine)

• 0960 2 - The food contact surface of the @EQUIPMENT@ is not durable, nonabsorbent, easily cleanable, resistant to pitting. They are using the plastic grocery bags to store product in the chest freezer.
  Repair or replace the @EQUIPMENT@ to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. They shall be using only food grade plastic bags.
• 1150 - The nonfood contact surface of the @EQUIPMENT@ is not designed or constructed to be easily cleanable. 1. The wooden dunnage storage unit is not clean and the unit is not easily cleanable. It shall be replaced with an approved dunnage rack. 2. The wooden food prep table is in bad condition and the the lower shelf is not cleanable due to bad surface construction. Replace the unit with approved table.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1320 - The temperature measuring device located @EQUIPMENT@ is not easily readable.
  Provide an easily readable thermometer so employees can accurately read the thermometer.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. The existing back screen door is not in good condition and shall be replaced.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

August 11, 2004 (Routine)

• 1320 - There was no temperature measuring device located in the Coco-Cola refrigerator. The thermometer in the GE reach-in freezer was not working. The red alcohol indicator has seperated. Put thermometers where they can be easily read.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. Replace any thermometers that are not working.
• 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. They are using plastic take out containers as food scoops in some of the bulk food storage containers.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 1800 - The nonfood contact surfaces of the following have accumulations of grime and debris on the surface: 1. exterior of the food container with fish in the GE chest freezer. 2. the top of the stainless steel storage shelf unit over the prep unit.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1770 B - Observed the food scoops used in the bulk food storage containers had food product accumulations on the surface.
  Clean and sanitize these surfaces for food contact. Food scoops shall be washed, rinsed and sanitized on a regular schedule.
• 0550 - In-use utensils improperly stored between use. A number of food prep clevers were stored in the space between prep tables.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.

February 19, 2004 (Routine)

• 1750 - Repeat Manufacturer containers were observed reused for the storage of food. Do not use the plastic grocery tote bags for food storage.
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1080 - Using the plastic dishpan type containers as food storage containers. Using food scoops made from plastic bottles.
  Remove these items from the facility and replace with approved food storage containers and food dispensing scoops. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.

November 26, 2003 (Follow-up)

November 18, 2003 (Routine)

• 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 - Critical Repeat Unwrapped or uncovered food in the refrigerator and freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0450 C - Bowls are being used for dispensing bulk food.
  To avoid contamination of bulk foods with bare hands, use an appropriate utensil such as a food grade scoop with a handle for dispensing bulk food.
• 0960 2 - Food is being stored on menus.
  Discontinue the use of menus to store food on and provide a food grade container or surface instead.
• 1040 - Repeat A wooden bowl is being used to place raw meat in.
  Discontinue use of wood for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 2890 - Repeat Light bulb in the walk-in refrigerator is not shielded, coated, or otherwise shatter-resistent. There is an end cap missing on the light in the back storeroom.
  Shield or replace light bulbs with coated or shatter-resistant bulbs. All end caps must be in place for lights to be properly shielded.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. The back door is not tight-fitting or self-closing.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 1320 - There were no temperature measuring devices located in the refrigeration units.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.

July 09, 2003 (Follow-up)

June 25, 2003 (Routine)

• 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surface: can opener blade.
  Clean and sanitize these surfaces for food contact.
• 0790 - Improper methods used to thaw raw chicken. Raw chicken is being thawed in standing water in the 3-compartment sink.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process. Raw chicken placed back in the walk-in refrigerator. Temperature of chicken was below 45 F.
• 0960 2 - Raw meat being stored in grocery bags. Other food is being stored in non-food grade containers.
  Store all food in food-grade containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1100 - Critical Egg rolls are being stored on menus and also on a drink crate. These food contact surfaces can not be easily cleaned.
  Do not store food on these surfaces. Provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1040 - A wooden bowl is being used as a food contact surface. Raw meats are being placed in this bowl.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 3080 - Less than 10 foot candles of light was noted in the walk-in refrigerator.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3080 - Repeat Less than 50 foot candles of light was noted in the food preparation areas.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 2890 - Light bulb in walk-in refrigerator is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2810 - There are several badly stained tiles in the ceiling which are no longer cleanable.
  Replace ceiling tiles with tiles that are smooth and easily cleanable.
• 0550 - Repeat In-use utensils improperly stored between use. Knives are being stored between tables.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 1750 - Manufacturer containers were observed reused for the storage of other food.
  Discontinue the reuse of single-use containers for other food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 0610 - Food stored on the floor or less than 6" above the floor in the walk-in refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Back door is not tight-fitting or self-closing.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 1800 - The inside of the walk-in refrigerator has mold growth.
  Clean the inside of the walk-in including shelves. Clean on a regular basis to eliminate growth of mold or buildup of grime or debris.
• 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit up front and in the walk-in refrigerator.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 - Critical Repeat Unwrapped or uncovered food in refrigerators.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.

February 12, 2003 (Routine)

• 0820 - Critical Cold holding at improper temperatures: shrimp out at room temperature waiting to be prepped is 50 F. Raw chicken as well as several containers of shrimp are out waiting to be prepped.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Only remove from proper temperature control that amount of food that can be prepped in a short period of time. This limits the amount of time food remains in the temperature danger zone. Shrimp placed back in refrigeration unit during inspection.
• 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Violation corrected during inspection.
• 0470 - Critical Repeat Unwrapped or uncovered food in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0470 - Critical Same utensil observed being used for raw beef and raw shrimp. This may result in cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0450 - Critical Repeat Plastic cup stored in bulk container of dry food for use in dispensing food.
  Provide suitable utensils or dispensing equipment to handle RTE food to prevent contamination from hands. Plastic cup removed from food during inspection.
• 3080 - Repeat Less than 50 foot candles of light was noted in the food preparation areas.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3490 - Band-aids, medicines etc. were observed stored on shelf with single-service items.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles. Violation corrected during inspection.
• 1750 - Repeat Plastic grocery bags are being used to store raw food in.
  Discontinue the use of plastic grocery bags for food storage. Provide approved reusable food storage containers designed for your food storage needs or approved food storage bags.
• 0690 - Containers of egg rolls are being lined with menus.
  Do not use menus to line egg roll containers. Food shall be placed in containers that have been properly cleaned and sanitized.