- Basic - Bowl or other container with no handle used to dispense food. Do not scoop rice with a bowl; provide scoops with handles. **Repeat Violation**
- Basic - Food stored in dry storage area not covered. Do not leave rice and flour in open bags; transfer the contents to clean, covered containers.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on the counter tops; store them in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Do not cover cooling foods in the walk-in cooler, until they reach 41°F - then cover.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods (in the walk-in cooler) with the dates they are originally repackaged.
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10/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Clean the food dust from the exterior surfaces of the dry-storage bins.
- Basic - Build-up of grease on nonfood-contact surface. Clean the grease from the exterior surfaces of the ice machine.
- Basic - Food debris accumulated on kitchen floor. Clean the dirt from the floor beneath the cook line.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Clean the grease from the exterior surfaces of the refrigerator doors.
- Basic - Food debris/dust/soil residue on dry storage shelves. Clean the dry rice from the shelf in the dry-storage area.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employees must wash hands, and wear disposable-plastic gloves,a when chopping vegetables. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken stored over shell eggs in the walk-in cooler. Store raw chicken, on the bottom shelves. Store raw beef and pork above chicken. Store raw shell eggs, and cooked foods, above raw meats. **Corrected On-Site**
- Intermediate - Open bag of rice in dry-storage area. Transfer dry rice (from its open bag) to a clean, covered container.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods, in the walk-in cooler, with the dates they are originally repackaged.
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07/18/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Clean the surfaces of the cook-Lin hand-washing sink.
- Basic - Bowl or other container with no handle used to dispense food. Do not scoop cooked rice with a bowl; provide a scoop with handle.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Clean the inside surfaces of the mop sink.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Clean the drain,of the hand-washing sink, on the cook line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on the counter tops; store them in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable-plastic gloves, when chopping vegetables. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided copy of the "Big Five" handout.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Label the open package of frozen Krab, in the reach-in freezer, with the date it is originally opened.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged.
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12/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Screen in door torn/in poor repair. Repair the torn screen on the rear-kitchen door.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employees must wash hands every time they change disposable-plastic gloves.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Label foods,in the cook-line refrigerator, with four-hour-time labels. Discard any unserved portions at the end of four hours.
- 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. Foods in the cook-line refrigerator registering 50°F. Store foods in the other refrigerator, and the walk-in cooler, until the cook-line refrigerator is repaired to maintain foods at 41°F or colder at all times.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. When cooling foods, place food in pans no more than two inches deep. Allow food to stand at room temperature until steam stops rising - 135°F. Place food under refrigeration uncovered. - Stir foods often to speed the cooling process. An ice bath can speed the cooling process still further. - Allow foods to cool, uncovered, from 135°F to 70°F within two hours; and from 70°F to 41°F within the next four hours - six hours total. Use numerically-scaled probe thermometer to verify temperatures. If food fails to reach benchmark temperatures within specified time limits, reheat food to 165°F and repeat the cooling process. When food reaches 41°F, cover and date it.
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8/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed. Post current copy of state license in the restaurant.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on the counter tops; store them in sanitizing buckets between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged.
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5/30/2013 | Routine - Food | Inspection Completed - No Further Action |
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