- Basic - Bowl or other container with no handle used to dispense food. Metal can in rice
- Basic - Cardboard used to line food-contact shelves. Crash cart on cooks line **Repeat Violation**
- Basic - Ceiling tile in disrepair. Near walkin cooler **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Grease accumulated under cooking equipment. Under fryers **Repeat Violation**
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Back area shelves need to be organized and area kept clean
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw meat by 3-compartment sink. **Corrected On-Site** **Repeat Violation**
- Basic - Reuse of single-use number 10 cans. **Repeat Violation**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken stored above raw pork ribs
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked with trays. Front area
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves. On top of both Reach in cooler
- Basic - Attached equipment soiled with accumulated grease. Ansil system/fire suppression system tank soiled greasy
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling in disrepair. Water stained, above Walk in cooler
- Basic - Dead roaches on premises. Observed 1 dead roach at make table
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Pepsi can, back prep table.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Open box of cigarettes, and carton of cigarettes on/with food items on storage shelf.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at top and bottom of door, does not seal properly.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Tongs in chicken wings **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimp. **Corrected On-Site**
- Basic - Reuse of single-use number 10 cans. Reach in cooler don't counter, can reused to store chicken. **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination. Plates top shelf cook's line
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Reach in freezer cook's line **Repeat Violation**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Both Handwash sinks.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in freezer shelves soiled with encrusted food debris. **Repeat Violation**
- Basic - Wall in disrepair. Behind cooking equipment/smoker cook's line.
- Basic - Wall soiled with accumulated grease. Outside of hoods at fire suppression system tank.
- Basic - Water leaking from faucet/faucet handle. 3 Compartment sink
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Container of medicine improperly stored. Top shelf cook's line
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cabbage. **Repeat Violation**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Beef and chicken over shredded cabbage
- High Priority - Raw animal food stored over ready-to-eat food. **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Chicken stored over rte items .
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Paint, bug spray, bug power, drain cleaner under back prep table.
- High Priority - Tracking powder pesticide used inside establishment. Evidence found on top of black prep table, under prep table on floor, front counter on floor next to Reach in cooler
- 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. Milk.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - No hot running water at three-compartment sink. **Corrected On-Site**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pork Walk in cooler
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked chicken. **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. Walk in cooler, egg rolls, chicken, beef, prepped vegetables, shrimp **Repeat Violation**
- Intermediate - Soil residue in food storage containers. Bulk food storage containers, back storeroom,.
- Intermediate - Spray bottle containing toxic substance not labeled. Front counter.
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5/5/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Can in bulk rice storage container
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in kitchen. Sauces **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored in holding unit not covered. Soups, sauces in steam table not covered.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp.
- Basic - Reuse of single-use articles. Egg crates used as food contact surface/ pork. **Corrected On-Site**
- Basic - Reuse of single-use number 10 cans. Reach in cooler/ mushrooms
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Reach in freezer/ front counter, wontons
- Basic - Soil residue build-up on nonfood-contact surface. White Reach in cooler/ refrigerator front.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated grease. Behind woks
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cabbage 47
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Beef over cooked noodles.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. White Reach in cooler/frig front counter.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken, beef, prepped vegetables, sauces, Walk in cooler
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated grease. Fire extinguisher tank/equipment.
- Basic - Case/container/bag of food stored on floor in kitchen. Buckets with sauces.
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Front cook line, across from rice holder"
- Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. Small wooden bowl used for raw chicken then raw beef.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Tongs/ chicken wings
- Basic - Lack of toilet tissue at each toilet.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Screen door.
- Basic - Single-use plastic bag reused. Shredded cabbage bags reused to cover chicken and beef.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall in disrepair. Under 3 compartment sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken wings, pork over cooked pork
- High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach under table top meat grinder.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken. **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.
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6/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fire suppression system.
- Basic - Build-up of grease on nonfood-contact surface. Cardboard under steam table, next to fryer.
- Basic - Cardboard used to line food-contact shelves. Under steam tables.
- Basic - Case/container/bag of food stored on floor in dry storage area. Flour **Corrected On-Site**
- Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Dollies, pallets, racks or skids used to store or transport packaged food not designed to be moved easily to allow for cleaning access. Wic
- Basic - Equipment in poor repair. Yellow rice cooker/ holding unit, handle broken and wires exposed from the lid.
- Basic - Gaskets/seals on holding unit in poor repair. Reach in freezer .
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Chicken wings, pork, Reach in cooler .
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Wooden table/ rice and steam tables.
- Basic - Single-service articles not stored inverted or protected from contamination. Plates **Corrected On-Site**
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Plastic knives. **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken, beef, shrimp.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Bug spray/powder.
- Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chest freezer.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler.
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3/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Dollies, pallets, racks or skids used to store or transport packaged food not designed to be moved easily to allow for cleaning access. pepsi racks/kitchen
- Equipment or utensils not designed or constructed in a durable manner. non handle container used as scoop in cooked rice and cooked chicken.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. table top in kitchen/under steamtables, bainmarie.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of grease on nonfood-contact surface. hood filters.
- Observed clean equipment stored on floor. knife. Corrected On Site.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. chest freezer, reach in freezer.
- Critical - Observed food stored on floor. pork/walkin cooler, bulk oil, canned drinks/kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic/oil mixture. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken wings over rte food. Corrected On Site.
- Observed single-service articles improperly stored. disposable plates not inverted.
- Critical - Observed uncovered food in holding unit/dry storage area. potato starch, rice. Corrected On Site.
- Observed wall soiled with accumulated grease. area around fire suppression system tank.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. kitchen.
- Critical - Hot water not provided/shut off at employee hand wash sink. kitchen
- No metal container installed for catching grease from hood drip tray. For reporting purposes only.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. shelf walkin cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.reach in cooler door/front line.
- Observed build-up of grease on nonfood-contact surface. hood filters.
- Critical - Observed food stored on floor. bottled drinks.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.rice.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic/oil mixture. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. reach in freezer/wontons , egg rolls.
- Critical - Observed uncovered food in holding unit/dry storage area. soups and sauces.
- Observed utensils stored in crevices between equipment.
- Observed wall soiled with accumulated grease.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.walkin cooler.
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation.pork.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses. front counter. Corrected On Site.
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4/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. handwash sink kitchen.
- Critical - Handwashing cleanser lacking at handwashing lavatory.restroom.
- Critical - Hot water not provided/shut off at employee hand wash sink. kitchen.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. wooden rack/walkin cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. reach in cooler/front kitchen.
- Critical - Observed cloth used as a food-contact surface. under cuttingboard.
- Critical - Observed eggcrates used as a food-contact surface. Corrected On Site.
- Critical - Observed food stored on floor. bulk oil, bulk salt.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. cooked rice. Corrected On Site.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. front counter area reach in.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic and oil mixture.Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. walkin cooler/ prepped chicken. dumplings/wontons, chest freezer.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. reach in freezer/chicken, beef.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. chicken/beef reach in freezer.
- Observed single-service articles improperly stored.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. box in freezer to hold rte products, canswon cook's line reach in.
- Critical - Observed uncovered food in holding unit/dry storage area. shrimp/krab reach in freezer .
- Observed utensils stored in crevices between equipment. knife,cook's line.
- Wet mop not hung to dry.
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11/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Non-food contact surfaces clean
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical - Outer openings protected from insects, rodent proof
- 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 - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Single service items properly stored, handled, dispensed
- Storage/handling of clean equipment, utensils
- Wiping cloths clean, used properly, stored
- Clean clothes, hair restraints
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Cross-contamination, equipment, personnel, storage
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
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7/5/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. restroom , hand sink at front counter.
- Critical - No handwashing sign provided at a handsink used by food employees. front counter.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. walkin cooler.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. towel under cutting board. Corrected On Site.
- Critical - Observed egg shell crates used as a food-contact surface. walkin cooler.
- Critical - Observed food stored on floor.
- Observed hole in wall. reach in freezer area.
- Observed nonfood-grade containers used for food storage. broccoli in walkin cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. eggs over produce Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. freezer chicken over beef.
- Observed single-service articles stored without protection from contamination. togo contaners not inverted Corrected On Site.
- Observed utensils stored in crevices between equipment. knife cook's line.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. egg rolls, noodles, cooked chicken.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed raw animal food stored over cooked food. raw eggs over cooked pork; raw pork over cooked noodles
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Observed employee with no hair restraint.
- Observed utensils in poor condition. chipped press wood bowls
- Observed reuse of single-service articles. reusing egg flats to store utensils on.
- Observed reuse of single-service articles. putting trimmed and washed broccoli back in original box.
- Critical. Hot water not provided/shut off at employee hand wash sink. no hot water at any sink. Hot water registering 93F
- Critical. No handwashing sign provided at a handsink used by food employees. front handsink
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. Chashier's young daughter playing in bag of chinese noodles served to public
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- No copy of latest inspection report.
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7/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No conspicuously located thermometer in holding unit. reachin
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over sauce
- Critical. Observed food stored on floor. prep area
- Critical. Observed food stored on floor. cooler
- Critical. Observed uncovered food in holding unit/dry storage area. cooler
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site. cook touching cut up vegetables
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint. cashier/assembler
- Observed ripped/worn tin foil used as shelf cover. crash table
- Observed nonfood-grade containers used for food storage.
- Wiping cloth chlorine sanitizing solution not at proper strength. tested over 300 ppm
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed residue build-up on all kitchen equipment
- Observed utensils stored in crevices between equipment. knife
- Observed reuse of single-service articles.
- Critical. Lack of toilet tissue at each toilet.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated food debris. kitchen
- Observed wall soiled with accumulated grease. kitchen
- Observed attached equipment soiled with accumulated dust. ceiling fans
- No suitable facilities provided to store employee clothing and other possessions.
- Critical. Observed container of medicine improperly stored. on top of freezer
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. towels
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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2/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/23/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed food offered in a way that misleads/misinforms the consumer. Fried Crab rangoon made with imitation crab Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. egg rolls, cooked chicken
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed food being cooled by nonapproved method. covered in walk in cooler
- Critical. No conspicuously located thermometer in holding unit. white refrigerator
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over beef
- Critical. Observed uncovered food in holding unit/dry storage area. cooler
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed old paper menus used as a food-contact surface.
- 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.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. after handling cash
- Observed dirty cardboard used as shelf cover.
- Observed gaskets/seals on cold holding unit in poor repair. make table
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on all kitchen equipment
- Equipment and utensils not properly air-dried.
- Observed utensils stored in crevices between equipment.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Observed reuse of single-service articles.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
- Ceiling tile missing. over front door
- Observed wall soiled with accumulated food debris.
- Light not functioning. kitchen
- Critical. Pesticide use not in accordance with manufacturer's directions. bug spray intended for household use only used in establishment
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical. Exit signs not properly illuminated. For reporting purposes only.
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only.
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9/23/2009 | Routine - Food | Administrative complaint recommended |
- identity of food or food product misrepresented. crab rangoon advertised on menu, made with imitation crab
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9/23/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 6/17/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 1/13/2009 | Routine - Food | Inspection Completed - No Further Action |
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