- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Lime scale build-up inside ice machine.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-contact equipment in poor repair.
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner.
- Basic - Screen in door torn/in poor repair.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- 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.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
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09/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Kitchen area.
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. Kitchen area.
- Basic - Case/container/bag of food stored on floor in kitchen. Flour bag. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Plumbing system in disrepair. At kitchen hand sinkl.
- Basic - Stored food not covered in walk-in cooler.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked poultry floured pieces. Kept at room temperature after being cold. Initial temperature 41°f towards end of inspection 44°f.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Cooked fried rice 78°f. Held at room temperature.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 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. Cook handling egg rolls without gloves.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Beef next to cut and washed vegetables .
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Hanging Duck overlapping fried rice container.
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. 2 shell eggs flats at 74°f. In kitchen area. Corrective action : not 4hrs yet out of temperature, must discard any left shell eggs if not used after time completion.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Chemical spraying device with chemical stored over pot or pan. (Kitchen).
- Intermediate - Accumulation of encrusted food debris on/around mixer head. Hand mixer used for flour mixing.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Fried rice 78°f , chicken battered pieces 44°f.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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5/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Kitchen
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Missing drain plug at dumpster.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most coolers
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. All coolers
- 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.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.all coolers
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Reach-in cooler shelves soiled with food debris.all coolers
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/3/2013 | Complaint Full | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No handwashing sign provided at a handsink used by food employees.at employee bathroom
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelves around prep table
- Critical - Observed cloth used as a food-contact surface. To cover wings
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed equipment in poor repair. Reach in cooler in poor repair
- Critical - Observed food stored on floor. Vegetables, crispy noodles
- Observed gaskets with slimy/mold-like build-up. Walk in cooler
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Reach in coolers
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over ground beef
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Spoons
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area. Cooked pork, rice
- Observed wall and/or ceiling obstructed with exposed utility lines. Hallway and doing food preparation
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Rice at 56 f
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pork at 96 f, chicken wings at 94 f
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/7/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. HEALTH POLICY, RESTRICTIONS, EXCLUSIONS
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. ALUMINUM PANS
- Floors not maintained smooth and durable. inside walk in cooler
- Critical - Hand wash sink lacking proper hand drying provisions.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit. SEVERAL UNITS
- Observed attached equipment soiled with accumulated dust. ac vents inside coolers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVES NEXT TO HAND SINK
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. door handle, shelving
- Observed ceiling obstructed with exposed utility lines. hallway
- Observed clean equipment stored on floor. PLASTIC BINS USED TO STORE FOOD
- Critical - Observed cloth gloves contacting ready-to-eat food. CLOTH COVERING COOKED SHRIMP ON PREP TABLE
- Critical - Observed container of medicine improperly stored. BURN SPRAY ON TOP OF PREP TABLE
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. AT GLOVE CHANGE
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. EMPLOYEE GRABBING RAW SHRIMP WITH GLOVED HANDS,BREADING SHRIMP, THEN COOKING SHRIMP, THEN GRABBING SHRIMP TO PLACE IN CONTAINER Corrected On Site.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. HANDWASHING PROCEDURES
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed equipment in poor repair. reach in door panel
- Observed equipment that allows contamination of the lip-contact surface.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. at three compartment sink
- Critical - Observed food preparation in a prohibited area.under utility lines
- Critical - Observed food stored on floor. BOX OF CANS, VEGETABLES
- Observed gaskets with slimy/mold-like build-up.W WALK IN COOLER
- Observed gaskets/seals on cold holding unit in poor repair. REACH IN COOLER
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw pork over rte vegetable
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. REACH IN COOLERS BY COOK LINE, AND WHITE REACH IN COOLER
- Observed nonfood-grade containers used for food storage. bucket used to store garlic
- Observed old food stuck to clean dishware/utensils. ON ALUMINUM PANS
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. COOKED CHICKEN AT 55F AND PORK AT 65 AT REACH IN COOLER
- Critical - Observed potentially hazardous food thawed in standing water. SHRIMP
- Critical - Observed raw animal food stored next to cooked food. cooked pork next to raw squid
- Observed single-use containers (boxes and/or cans) reused for the storage of food. REUSED TO STORE CORN STARCH WITH WATER
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed storage of maintenance tools in areas that may result in cross-contamination. CONTAINER WITH SCRAPER, AND OTHER ITEMS NEXT TO MICROWAVE Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. SAUCE, HONEY UNDERNEATH COVER, PASTA INSIDE WALK IN COOLER
- Observed utensils in poor condition. some plates used to serve food
- Observed utensils stored in crevices between equipment. KNIVES
- Observed wall soiled with accumulated food debris. by 3 compartment sink
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. RICE AT 80F ON TOP OF PREP TABLE, RIBS AT 110F
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. SAUCE
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Vacuum breaker mising at hose bibb.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. CORN STARCH
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11/2/2012 | Complaint Full | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. PREP TABLE
- Critical - No conspicuously located thermometer in holding units.
- Critical - Observed encrusted material on can opener.
- Observed equipment in poor repair. PREP TABLE DOORS BROKEN
- Critical - Observed food stored on floor. WI COOLER/FREEZER AND FLOORS Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair. 1 PREP TABLE MISSING GASKETS
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SHRIMP (LESS THAN 2 HOURS)
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
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5/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed dented/rusted cans.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed raw animal food stored over ready-to-eat food. EGGS OVER VEGETABLES INSIDE REACHIN COOLER
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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11/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.
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6/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans.
- Critical - Observed food stored on floor.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed nonfood-contact equipment in poor repair
- Critical - Observed packaged food not labeled as specified by law.
- Observed residue build-up on nonfood-contact surface.
- Observed single-service articles improperly stored.
- Observed single-service articles stored without protection from contamination.
- Critical - Observed soiled reach-in cooler shelves.
- Critical - Observed toxic item stored by food.
- Observed unnecessary items on the premise.
- Observed utensils stored in crevices between equipment.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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1/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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12/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Facilities to maintain product temperature
- Critical. Potentially hazardous food properly thawed
- Critical. Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Critical. Cross-connection, back siphonage, backflow
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Outer openings protected, presence of insects/rodents.
- Critical. Outer openings protected, presence of insects/rodents.
- Floors properly constructed, clean, drained, coved
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Food protection during storage, preparation, display, service, transportation
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6/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.ribs, chicken
- Critical. Violation: 03D-01-1 Observed food being cooled by nonapproved method.food cooled covered in large plastic buspans
- Critical. Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.DURING CALLBACK COOKED CHICKEN COOLING COVERED AFTER 48 HOURS AT 46 degrees
- Critical. Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food.
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food.
- Critical. Violation: 08A-28-1 Observed food stored on floor.
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical. Violation: 22-18-1 Observed soil residue in storage containers.
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5/26/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.ribs, chicken
- Critical. Observed food being cooled by nonapproved method.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed employees using same utensil to handle raw and cooked product.egg cartons, wontons stored iegg crates
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.cutting boards
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
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3/23/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 06-04-1 Observed potentially hazardous food thawed at room temperature.
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food.
- Critical. Violation: 08A-28-1 Observed food stored on floor.
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.
- Critical. Violation: 08B-04-1 Observed cloth used as a food-contact surface.
- 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.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Violation: 22-18-1 Observed soil residue in storage containers.
- Critical. Violation: 22-19-1 Observed interior of microwave soiled.
- Critical. Violation: 22-22-1 Observed encrusted material on can opener.
- Critical. Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.around kitchen
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Violation: 24-10-1 Observed utensils stored in crevices between equipment.
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture.handsink
- Violation: 36-11-1 Floors not maintained smooth and durable.broken tile
- Violation: 37-05-1 Observed wall soiled with accumulated food debris.
- Critical. Violation: 41A-07-1 Observed container of medicine improperly stored.
- Violation: 42-05-1 Observed storage of maintenance tools in areas that may result in cross-contamination.
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10/23/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chicken
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pork,duck,seafood in walkin
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.around kitchen
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed utensils stored in crevices between equipment.
- Observed leaking pipe at plumbing fixture.handsink
- Observed open dumpster lid.
- Critical. Observed dead roaches on premises.
- Critical. Observed roach activity as evidenced by 25 plus live roaches found inside fusebox on top of preptable inside kitchen
- Floors not maintained smooth and durable.broken tile
- Observed wall soiled with accumulated food debris.
- Critical. Observed container of medicine improperly stored.
- Observed storage of maintenance tools in areas that may result in cross-contamination.
- Critical. No person in charge of establishment.
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10/22/2009 | Routine - Food | Emergency order recommended |
| No report available. | 6/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/3/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 1/29/2009 | Routine - Food | Warning Issued |
| No report available. | 7/3/2008 | Routine - Food | Administrative complaint recommended |
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