- Critical: Equipment food-contact surfaces or utensils are dirty (slicer, microwave, and cooler).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Observed the use of unapproved receptacles and waste handling units for refuse, recyclables, or returnables.
Receptacles and waste handling units for refuse, recyclables, or returnables and for use with materials containing food residue shall be durable, cleanable, insect and rodent-resistant, leak proof, and nonabsorbent.
- Observed waste receptacles that were not covered.
Receptacles and waste handling units for refuse, recyclables, or returnables shall be: kept covered inside the FSO or RFE if they contain food residue and are not in continuous use, and after they are filled
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents (front door remains open and rear door is not screened properly)
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
- Observed mops being dried using an unapproved method.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
- Critical: Observed the presence of live insects, rodents, and other pests (flies).
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies
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10/02/2015 | Follow-up Inspection |
- Food storage containers are not properly labeled (flour, sugar, corn starch etc.).
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- TCS foods were not being held at the proper temperature.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
- Equipment is not approved by a recognized testing agency (microwave oven).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Observed re-use of single-service or single-use articles (Bamboo shoots in tin can).
Single-service and single-use articles may not be reused.
- Equipment food-contact surfaces or utensils are dirty (slicer, microwave, and cooler).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Non-food contact surfaces of equipment are dirty (storage shelves and areas).
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed the use of unapproved receptacles and waste handling units for refuse, recyclables, or returnables.
Receptacles and waste handling units for refuse, recyclables, or returnables and for use with materials containing food residue shall be durable, cleanable, insect and rodent-resistant, leak proof, and nonabsorbent.
- Observed waste receptacles that were not covered.
Receptacles and waste handling units for refuse, recyclables, or returnables shall be: kept covered inside the FSO or RFE if they contain food residue and are not in continuous use, and after they are filled
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents (front door remains open and rear door is not screened properly)
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
- Observed a build-up of dirt and debris (floors and walls).
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Maintain floors and walls in a clean and sanitary manner. Clean under and behind all equipment.
- Observed mops being dried using an unapproved method.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
- Observed plumbing fixtures that were not being kept clean and maintained.
Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained.
- Critical: Observed the presence of live insects, rodents, and other pests (flies).
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies
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09/22/2015 | Standard Inspection |
| No violation noted during this evaluation. | 08/12/2015 | Foodborne Inspection |
- TCS foods were not being held at the proper temperature (pasta and dumplings).
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
- Critical: Equipment food-contact surfaces or utensils are dirty (microwave ovens).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency (interior of microwave ovens).
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Observed an improperly cleaned storage area for refuse, recyclables, or returnables.
A storage area and enclosure for refuse, recyclables, or returnables shall be maintained clean and free of unnecessary items. Maintain dumpster area in a clean and sanitary manner. Remove all refuse from ground. Provide additional dumpsters if necessary.
- Observed a build-up of dirt and debris (walls and ceiling of walk in cooler).
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
- Observed a build-up of dirt and debris (fan guard covers inside walk in cooler).
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
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03/24/2015 | Standard Inspection |
- Observed improper use and/or maintenance of wiping cloths.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose
- Critical: TCS foods were not being held at the proper temperature (wontons).
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule. Front door must remain closed or provide a screen.
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10/28/2014 | Standard Inspection |
- Observed improper storage of food items (pan of chicken stored on floor inside reach in cooler).
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Correct By: 15-Apr-2014 - Corrected
- Observed improper storage of food items.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Correct By: 01-Jul-2014
- Equipment is not approved by a recognized testing agency (microwave oven).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Replace microwave oven with an NSF approved commercial grade unit.
- Critical: There is no test kit available for measuring the concentration of the sanitizer.
A test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. Correct By: 18-Apr-2014
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code.
A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code. Corrected Correct By: 15-Apr-2014
- Critical: Equipment food-contact surfaces or utensils are dirty (interior of prep cooler).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct By: 15-Apr-2014
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07/01/2014 | Follow-up Inspection |
- Observed improper storage of food items (pan of chicken stored on floor inside reach in cooler).
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Correct By: 15-Apr-2014 - Corrected
- Equipment is not approved by a recognized testing agency (microwave oven).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Replace microwave oven with an NSF approved commercial grade unit.
- Critical: There is no test kit available for measuring the concentration of the sanitizer.
A test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. Correct By: 18-Apr-2014
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code.
A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code. Corrected Correct By: 15-Apr-2014
- Critical: Equipment food-contact surfaces or utensils are dirty (interior of prep cooler).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct By: 15-Apr-2014
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04/15/2014 | Standard Inspection |
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