- Basic - Bowl or other container with no handle used to dispense food. Used to scoop dry ingredients in dry storage area
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Includes cooked fish and spare ribs in walk in cooler.
- Basic - Food contaminated by unsanitized equipment. Multiple instances of bowls and containers of food being stacked directly on top of exposed similar foods. Examples: bowls of raw chicken, containers for won ton soup **Corrected On-Site**
- Basic - Food stored in holding unit not covered. A few items in walk in freezer including dumplings and won tons
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw sprouts, cooked noodles, garlic in oil, rehydrated corn starch: all items found at room temperature between 76-81° less than 4 hours. CORRECTIVE ACTION TAKEN: all items were moved to freezer to chill down
- High Priority - Raw animal food stored over ready-to-eat food. Raw meat stored over buckets of sauces in walk in cooler
- High Priority - Vacuum breaker missing at hose bibb. Exterior right next to exit door
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. COOKLINE
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands in produce prep sink near front
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Interior of barbecue and wok station
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. End COOKLINE cooler
- Intermediate - Spray bottle containing toxic substance not labeled.near 3 compartment sink **Repeat Violation**
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10/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Located on side of fryer near hand sink **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Multiple items in walk in cooler **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. Two kitchen cooks
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Throughout walk in cooler and walk in freezer and COOKLINE reachi n cooler
- Basic - Reach-in cooler gasket torn/in disrepair. COOKLINE reach in cooler
- Basic - Soiled reach-in cooler gaskets. COOKLINE reach in cooler, walk in cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located on wok cook line **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Cook line wok station metal pans
- High Priority - Live flies in kitchen. Near 3 compartment sink area
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Corrective action taken: operator to discontinue use and removed form premises
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Cooling rice, cooked pork in walk in cooler
- Intermediate - Spray bottle containing toxic substance not labeled. Near 3 compartment sink **Repeat Violation**
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5/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Sides of cooking equipments
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Equipment in poor repair.reach in cooler ambient temperature - at 55/60° f
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp at 53/ 55° f - see stop sale
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over ready to eat - and raw chicken over cleaned lettuce
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. cooked shrimp - see citation
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.scallops/shrimps/kitchen **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer.wontons/water dripping from condensation. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.sugar/kitchen
- High Priority - Live flies in kitchen.
- High Priority - Raw animal food stored over cooked food.raw chicken/walk in cooler **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.cookline
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2/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.above walk in freezer
- Observed employee with no hair restraint.cookline Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.kitchen
- Critical - Observed evidence of employee smoking in food preparation or other non-designated area.kitchen
- Critical - Observed food stored on floor.flour/storeroom Corrected On Site.
- Critical - Observed soiled reach-in cooler shelves.walk in cooler
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10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed cloth used as a food-contact surface.eggrolls /walk in freezer
- Observed food debris accumulated on kitchen floor.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed open dumpster lid.
- Critical - Observed raw animal food stored over ready-to-eat food.eggs/prep cooler/cookline Corrected On Site.
- Critical - Observed soil residue in storage containers.flour/sugar/storeroom
- Critical - Water pressure lacking at fixtures that require the use of water.handwash sink/kitchen /hot water
- Critical - Working containers of food removed from original container not identified by common name.salt/sugar/storeroom
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6/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom. Repeat Violation.
- 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. Pro TRAINING CARDS NEVER COMPLETED NO TRAINING DONE Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. COFFEE CUP
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. DIRT AND ICE BUILD UP ON FLOOR WALK IN FREEZER
- Critical - Observed dead roaches on premises. ONE DEAD ROSCH ON PREP TABLE SHELVE COOK LINE Repeat Violation.
- Critical - Observed food stored on floor. CONTAINER OF BROCCOLI ON THE FLOOR WALK IN COOLER Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. BACK ROOM HWS
- Observed personal care item stored with food. CIGARETTES STORED WITH FOOD DRY STORAGE AREA
- Observed reuse of single-service articles. CONTAINER USE FOR ICE SCREAM BEING USE TO STORED RAW CHICKEN REACH IN COOLER COOK LINE
- Critical - Observed uncovered food in holding unit/dry storage area. SEVERAL ITEMS IN WALK FREEZER
- Observed utensils stored in crevices between equipment. KNIVES BACK ROOM PREP TABLE
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date SEVERAL ITEMS IN WALK IN COOLER
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/16/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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6/8/2011 | Routine - Food | Call Back - Complied |
- Critical - Air gap not installed. cooler run off
- Clean wiping cloth not properly stored. on top of k-class extinguisher
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. employees restroom
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. in flour, and suger containers
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. coolers on cookline
- 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. Pro
- Critical - Observed bathroom facility not clean. employees
- Observed build-up of grease on nonfood-contact surface. on the side of the grill
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dead roaches on premises. under three compartment sink
- Critical - Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee experiencing persistent sneezing, coughing, runny nose, working with food, equipment and/or utensils.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. walk-in cooler
- Observed improper storage of maintenance tools that interferes with cleaning. kitchen
- Observed improper storage of maintenance tools that interferes with cleaning. restroom
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. pork chops
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). BBQ SAUCE 20 gallons
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. sauce
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4/25/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked rice reach-in cooler
- Critical. Observed food stored on floor. vegetable in walk-in cooler
- Critical. Observed food stored on floor. chicken in walk-in freezer
- Critical. Observed uncovered food in holding unit/dry storage area. onions in storage area
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. in suger, flour, and rice
- Observed the presence of mesh filters in a hood where grease laden vapors are produced. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. under a table
- Observed single-service articles improperly stored. rightside up
- Observed grease accumulated under cooking equipment.
- Observed improper storage of maintenance tools that interferes with cleaning. in the restroom
- Observed unnecessary items on the premise. in the kitchen
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9/8/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/28/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw sausage toughing shell eggs
- Critical. Observed uncovered food in holding unit/dry storage area. chicken walk-in freezer Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. in suger container
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Observed live flies in kitchen.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated food debris. kitchen
- Observed dusty ceiling tiles and/or air conditioning vent covers. kitchen
- Observed improper storage of maintenance tools that interferes with cleaning. employee restroom
- Critical. Electrical outlet broken cover plate. For reporting purposes only.
- No copy of latest inspection report. Corrected On Site.
- 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. Pro Corrected On Site.
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5/4/2010 | Routine - Food | Warning Issued |
- Critical. (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical. (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical. (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Critical. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) Except as specified under Paragraph (B) of this section, in the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
- Effectiveness. (A) Except as provided in Paragraph (B) of this section, FOOD EMPLOYEES' shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE- SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES' such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal risk of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Critical. (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees Fahrenheit - 16 hours; greater than 50 degrees Fahrenheit to 55 degrees Fahrenheit - 10 hours] (b) The cleaning frequency based on the ambient temperature of the refrigerated room or areas is documented in the food establishment. (3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every 24 hours; (4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under Chapter 3; (5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (6) The cleaning schedule is approved based on consideration of: (a) Characteristics of the equipment and its use, (b) The type of food involved, (c) The amount of food residue accumulation, and (d) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135 degrees Fahrenheit or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
- Critical. (2)(a) Bathroom facilities shall be kept clean, in good repair and free from objectionable odors.
- Critical. Hand Sanitizers. (A) A hand sanitizer and a chemical hand sanitizing solution used as a hand dip shall: (1) Comply with one of the following: (a) Be an approved drug that is listed in the FDA publication Approved Drug Products with Therapeutic Equivalence Evaluations as an approved drug based on safety and effectiveness; or (b) Have active antimicrobial ingredients that are listed in the FDA monograph for OTC Health-Care Antiseptic Drug Products as an antiseptic handwash, and (2) Consist of components that are: (a) Listed for such use in contact with food in 21 CFR 178 - Indirect Food Additives: Adjuvants, Production Aids, and Sanitizers; or (b) Exempt from regulation as food additives under 21 CFR 170.39 - Threshold of regulation for substances used in food-contact articles; or (c) Generally recognized as safe (GRAS) for the intended use in contact with food within the meaning of the Federal Food, Drug and Cosmetic Act (FFDCA); or (d) Permitted for such use by an effective Food Contact Substance Notification as defined by paragraph 409(h) of the FFDCA and listed in FDA's Inventory of Effective Premarket Notifications for Food Contact Substances; and (3) Be applied only to hands that are cleaned as specified under subsection 2-301.12. (B) If a hand sanitizer or a chemical hand sanitizing solution used as a hand dip does not meet the criteria specified under Subparagraph (A)(2) of this section, use shall be: (1) Followed by thorough hand rinsing in clean water before hand contact with food or by the use of gloves; or (2) Limited to situations that involve no direct contact with food by the bare hands.
- Critical. Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
- Critical. Handwashing Cleanser, Availability. Each handwashing lavatory or group of 2 adjacent lavatories shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Critical. Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years.
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10/27/2009 | Routine - Food | Warning Issued |
| No report available. | 5/18/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/9/2009 | Routine - Food | Warning Issued |
| No report available. | 9/2/2008 | Routine - Food | Warning Issued |
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