July 23, 2009 (Follow-up)

July 09, 2009 (Follow-up)

June 30, 2009 (Routine)

• 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor. (ice for iced tea)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 A 1 - Corrected During Inspection Critical Repeat Brown rice, fried chicken, shrimp hot holding at improper temperatures.
  Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
• 0820 A 2 - Corrected During Inspection Critical Half & Half cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1060 - The nonfood contact surface of the countertop around the steamtable is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: -counter areas
  Maintain nonfood-contact surfaces of equipment clean.
• 3020 - Soap was not provided at the hand washing lavatory .
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3270 - Critical Methods are not being used to control pests (ants crawling on the iced tea station)
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

February 12, 2009 (Routine)

• 0610 - Food stored on the floor or food stored less than 6" above the floor. (cabbage)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 A 1 - Corrected During Inspection Critical The shrimp, teriayki chicken and sesame chicken hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135F or above to inhibit the growth of harmful bacteria.

October 14, 2008 (Routine)

• 1060 - Counter space behind the steam table and shelving above steam table observed torn, and with cardboard lining respectively.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1800 - The exterior of the iced tea dispenser has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

November 27, 2007 (Routine)

July 24, 2007 (Routine)

March 02, 2007 (Routine)