- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case of pork stored on walk in freezer floor.
- Basic - Gaskets/seals on holding unit door in poor repair/torn.
- Basic - No handwashing sign provided at a hand sink used by food employees- by prep cooler.
- Basic - Open dumpster lid.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Two live flies in food preparation area/kitchen.
- Intermediate - No paper towels and soap provided at handwash sink by prep cooler.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food- oil/ginger marinade. Provided form.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked- prepared pulled pork, wings.
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07/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Open dumpster lid. **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Several **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
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07/02/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Sugar and corn starch containers **Warning**
- Basic - Build-up of grease on nonfood-contact surface. Behind cookline **Warning**
- Basic - Case/container/bag of food (corn starch) stored on floor in kitchen. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink By dishwashing machine **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Open dumpster lid. **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Several **Warning**
- Basic - Sauce can reused for garlic. **Warning**
- Basic - Shelf under cookline soiled with food debris. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site** **Warning**
- Basic - Soiled reach-in cooler gaskets. Multiple **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sugar **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked BBQ Chicken 79 °F, cooked pork 89 °F, cooked breaded chicken 73 °F, all made this morning around 10am **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 80 °F, zucchini 71 °F, noodles 71 °F, rice 83 °F, all out less than four hours (per Operator) placed back in reach in cooler **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over ginger **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over beef, raw eggs over beef. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked BBQ Chicken 79 °F, cooked pork 89 °F, cooked breaded chicken 73 °F, all made this morning around 10am **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Several **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Operator stated certified food manager was off today. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken and pork. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken and pork **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Warning**
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4/25/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease hood filters.
- Basic - Grease accumulated under cooking equipment.
- Basic - Pork and bread stored on walk in cooler floor.
- Basic - Rice bags stored on floor... dry storage.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Wall soiled with accumulated black debris in dishwashing area... around 3 compartment sink.
- High Priority - Fly strip hung over food prep area.
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Gaskets/seals on holding unit in poor repair, upright cooler detaching on bottom.
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5/31/2013 | Complaint Full | Call Back - Complied |
- Basic - Ceiling tile in disrepair, storage room.
- Basic - Clean equipment/dishware/utensils stored below dishmachine exposing the items to drips from peopleys hands, dicer. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates/bowls in sandwich area.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food, bracelets.
- Basic - Equipment in poor repair, upright cooler at 47f. This unit doors were opened frequently during inspection.
- Basic - Food stored in steamwell unit not covered. **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair, upright cooler detaching on bottom.
- Basic - Grease on the ground and/or pad around grease receptacle.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee came from outside, then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put up cellphone. **Corrected On-Site**
- High Priority - Hot potentially hazardous (time/temperature control for safety) food received at less than 135 degrees Fahrenheit. Noodles at 121f before placing in steamwell corrected to 144f **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 47f marinated chicken 48f in upright cooler, door open frequently during inspection.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
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5/29/2013 | Complaint Full | Call Back - Extension given, pending |
- Basic - Ceiling tile in disrepair, storage room.
- Basic - Clean equipment stored on floor, lettuce chopper.
- Basic - Clean equipment/dishware/utensils stored below dishmachine exposing the items to drips from peopleys hands, dicer. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates/bowls in sandwich area.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food, bracelets.
- Basic - Equipment in poor repair, upright cooler at 47?f. This unit doors were opened frequently during inspection.
- Basic - Food stored in a location that is exposed to splash/dust, sugar brute under handsink cookline.
- Basic - Food stored in steamwell unit not covered. **Corrected On-Site**
- Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Garbage next to stairs outside back door. **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair, upright cooler detaching on bottom.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name, cornstarch, flour, sugar.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee came from outside, then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put up cellphone. **Corrected On-Site**
- High Priority - Hot potentially hazardous (time/temperature control for safety) food received at less than 135 degrees Fahrenheit. Noodles at 121?f before placing in steamwell corrected to 144?f **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 47?f marinated chicken 48?f in upright cooler, door open frequently during inspection.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Interior of upright cooler soiled with accumulation of food residue. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, cookline. **Corrected On-Site** **Repeat Violation**
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5/24/2013 | Complaint Full | Warning Issued |
- Basic - Faucet/handle damaged, cookline.
- Basic - Food on cookline shelf area not covered, zucchini.
- Basic - Food stored in a location that is exposed to splash/dust. Salads stored on lower shelf in expedite area without protection. From upper shelf.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, cookline prep areas.
- Basic - Single-service articles not stored inverted or protected from contamination, platter lids salad area. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength, 100ppm corrected to 200ppm expedite area. **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. Employee cutting pock Choy. **Corrected On-Site**
- 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 and the time removed from temperature control cannot be determined, cornstarch, cooked chicken, rice for less that 4 hours.
- High Priority - Toxic substance/chemical stored by or with food, degreaser. **Corrected On-Site**
- Intermediate - Employee rinsed food item handwash sink, cookline. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing, food particles in cookline handsink. **Corrected On-Site**
- Intermediate - Interior of upright cooler soiled with accumulation of food residue, cookline.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, cookline. **Corrected On-Site**
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1/17/2013 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, scooping ice with cup.
- Critical - Violation: 12A-17-1 Observed employee improperly washing hands, washed hands for 5/7 seconds, less than reqired 20 seconds.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 13-04-1 Observed employee with no beard guard/restraint.
- Critical - Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, barehand contact with ice.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Not every employee employed over 60 days has certification.
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11/1/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name, flour breading white brutes.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Wings at 45 degrees fahrenheit in upright cooler.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, upright cooler at 48 degrees fahrenheit cookline.
- Critical - Violation: 05-05-1 Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. 12 degrees fahrenheit difference. Corrected On Site.
- Critical - Violation: 08A-28-1 Observed food stored on floor, lettuce preparation area.
- Critical - Violation: 08A-29-1 Observed uncovered food in upright coole cookline, lettuce.
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, scooping ice with cup.
- Critical - Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, bracelets.
- Critical - Violation: 12A-17-1 Observed employee improperly washing hands, washed hands for 5/7 seconds, less than reqired 20 seconds.
- Critical - Violation: 12A-18-1 Observed employees failed to dry hands after washing.
- Critical - Violation: 12A-20-1 Observed employee wash hands with no soap.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 13-04-1 Observed employee with no beard guard/restraint.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical - Violation: 22-20-1 Observed buildup of black mold like substance in the interior of ice machine.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener. Repeat Violation.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue, cookline.
- Critical - Violation: 22-28-1 Observed interior of upright cooler soiled with accumulation of food residue, cookline.
- Violation: 24-10-1 Observed utensils stored in crevices between equipment, knives/spatula deli station.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing, towel in handsink cookline..
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions, cookline.
- Critical - Violation: 35A-08-1 Observed live flies in kitchen. Repeat Violation.
- Critical - Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, barehand contact with ice.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Not every employee employed over 60 days has certification.
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10/30/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. 12 degrees fahrenheit difference. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, upright cooler at 48 degrees fahrenheit cookline.
- Critical - Hand wash sink lacking proper hand drying provisions, cookline.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Not every employee employed over 60 days has certification.
- Critical - Observed buildup of black mold like substance in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed employee improperly washing hands, washed hands for 5/7 seconds, less than reqired 20 seconds.
- Critical - Observed employee wash hands with no soap.
- Observed employee with no beard guard/restraint.
- Observed employee with no hair restraint.
- Critical - Observed employees failed to dry hands after washing.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, barehand contact with ice.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, bracelets.
- Critical - Observed food stored on floor, lettuce preparation area.
- Critical - Observed handwash sink used for purposes other than handwashing, towel in handsink cookline..
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, scooping ice with cup.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, cookline.
- Critical - Observed interior of upright cooler soiled with accumulation of food residue, cookline.
- Critical - Observed live flies in kitchen. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Wings at 45 degrees fahrenheit in upright cooler.
- Critical - Observed uncovered food in upright coole cookline, lettuce.
- Observed utensils stored in crevices between equipment, knives/spatula deli station.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name, flour breading white brutes.
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10/29/2012 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not set up for manual warewashing.
- Critical - Hand wash sink lacking proper hand drying provisions, cookline.
- Critical - Handwash sink not accessible for employee use at all times, sandwich area.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed handsink dirty dishwashing area.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food thawed in standing water, chicken.
- Critical - Observed raw animal food stored over ready-to-eat food. Chicken over cut carrots upright cooler.
- Critical - Observed uncovered food on cookline, zucchine.
- Wash solution not clean.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken at 116 degrees fahrenheit pork at 90 degrees fahrenheit.
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors, mens restroom.
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors, womens restroom.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees, cookline.
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12/20/2011 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors, mens restroom.
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors, womens restroom.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler at 50 degrees fahrenheit, sandwich station.
- Critical - Hand wash sink lacking proper hand drying provisions, cookline. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times, bowl kitchen. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees, cookline.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee eating in a food preparation or other restricted area, prepline.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee eating on prepline. Corrected On Site.
- Critical - Observed packaged food not labeled as specified by law, flour malt. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken at 48 degrees fahrenheit, reachin cooler less than 4 hours.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham at 46 degrees fahrenheit turkey at 45 degrees fahrenheit makeline.
- Critical - Observed potentially hazardous food thawed at room temperature. Chicken corrected to under running water. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken at 116 degrees fahrenheit pork at 90 degrees fahrenheit.
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12/16/2011 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions, supplies not delivered yet, all handsinks.
- Critical - Handwashing cleanser lacking at handwashing lavatory, supplies not delivered yet, all handsink.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
- Observed hole in wall, waitress area top around pipes.
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10/4/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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