- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Ceiling tile missing. (In kitchen area) **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Grease accumulated under cooking equipment.
- Basic - Single-service articles not stored inverted or protected from contamination. (Several stacks of single service containers not inverted on cook line)
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation**
- High Priority - Dented/rusted cans present. (2 cans of water chestnuts dented) **Corrected On-Site** (On routine inspection dented cans were set aside by owner, not to be used. At callback, dented cans were placed back into rotation for use.)
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. (Raw chicken over raw shrimp and raw chicken over raw shell eggs)
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. (Cold table: cooked pork 52°f, raw beef 48°f, raw chicken 46°f) -- At callback: cold table: cooked pork 53°f, sprouts 74°f.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. (Cold table: cooked pork 52°f, raw beef 48°f, raw chicken 46°f) -- At callback: cold table: cooked pork 53°f, sprouts 74°f.
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. **Repeat Violation**
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09/04/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Ceiling tile missing. (In kitchen area) **Repeat Violation**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Grease accumulated under cooking equipment.
- Basic - Single-service articles not stored inverted or protected from contamination. (Several stacks of single service containers not inverted on cook line)
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. (0 ppm)
- High Priority - Dented/rusted cans present. (2 cans of water chestnuts dented) **Corrected On-Site**
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Several items in walk-in cooler greater than 41°f: Wings 46°f, egg rolls 47°f, wontons 47°f, beef 44°f, cut watermelon 46°f
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. (Raw chicken over raw shrimp and raw chicken over raw shell eggs)
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. (Cold table: cooked pork 52°f, raw beef 48°f, raw chicken 46°f)
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. (Cold table: cooked pork 52°f, raw beef 48°f, raw chicken 46°f)
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. **Repeat Violation**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
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09/03/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling tile missing. (Above walk-in cooler and walk-in freezer)
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Floor soiled/has accumulation of debris. (In dry storage area near water heater)
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. (After working cash register, employee began food prep without washing hands) **Corrected On-Site** **Repeat Violation**
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. **Repeat Violation**
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5/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. (Handles to hand wash sink in kitchen soiled)
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. (In unit closest to cashier station)
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. (Raw chicken thawing in standing water @ 3 compartment sink) **Corrected On-Site**
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. (Taking orders and handling money then working fryers without washing hands) **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. (Raw chicken over raw beef in walk-in cooler) **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime.
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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. (No handle scoop in dry rice) **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of mold-like substance on nonfood-contact surface. (On wall in walk-in cooler)
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. (In kitchen area)
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. (Cashier moved from answering phone and handling cash to food preparation without washing hands) **Corrected On-Site**
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Shrimp on cold table 45°f)
- High Priority - Raw animal foods not properly separated from each other in holding unit. (Raw chicken over raw shell,eggs in walk-in cooler)
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. (Raw chicken over raw shrimp in walk-in cooler) **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. (Pans of battered chicken and seasoned chicken wings)
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. (Battered chicken wrapped while cooling)
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8/28/2013 | Routine - Food | Inspection Completed - No Further Action |
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