- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water in containers at 114-129° f.
- Basic - Missing drain plug at dumpster.
- Basic - Open dumpster lid.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Working containers of food removed from original container not identified by common name. MSG.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Male restroom.
- Intermediate - Spray bottle containing toxic substance not labeled. Bleach.
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11/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Throughout.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 80° f
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. MSG, rice.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp at here compartment sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Throughout containers in kitchen.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Sugar and msg containers.
- Basic - Raw animal food stored above unwashed produce. Raw beef and raw chicken over unwashed carrots.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Worn, torn and/or soiled floors/carpeting.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut cabbage held at 70° f on kitchen counter.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Reach in chest cooler.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line food-contact shelves.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Open dumpster lid.
- Basic - Sponge used to clean and sanitize food-contact surface.
- Basic - Working containers of food removed from original container not identified by common name.water
- High Priority - Raw animal food stored over cooked food.raw chicken over cooked chicken in tall reach in cooler **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.pooled raw eggs over cut chives in reach in cooler **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
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2/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- Critical - Observed food stored on floor. Onion
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Wonton - Corrective action - Back in reach in cooler -
- Critical - Observed raw animal food stored over cooked food. Eggs Corrected On Site.
- Plumbing system improperly repaired. Water hose / faucet
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Water
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10/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Shall use three compartement sink until dishmashine is properly repaired-
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed cardboard use as shelves cover-
- Critical - Observed employee changing gloves without washing hands- Corrected On Site.
- Observed equipment in poor repair. No handle on scoop in sugar-
- Observed floor area(s) covered with standing water. Corrected On Site.
- Observed in-use utensil stored in water at or above 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. Pork thawing / temperature below 41* F- Corrective action- Cold running water-
- Critical - Observed raw animal food stored over ready-to-eat food. Eggs over ready to eat in reach in cooler- Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw pork over ready to eat in reach in freezer and cooler- Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Pasta and other ready to eat in reach in freezer
- Critical - Observed soiled reach-in cooler gaskets. Reach ifreezer
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Cooking wine Corrected On Site.
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4/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor. Rack of eggs- Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ra chicken at 48 degrees F. Corrective Action back in reach in cooler-
- Critical - Observed potentially hazardous food thawed at room temperature. Shrimp Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken stored over sauce Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed toxic item stored by food. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Rae chicken in reach in freezer
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauces in long term reach in cooler-
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Corrective action back in reach in cooler- Corrected On Site.
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8/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food being cooled by nonapproved method. food cooling by air temperature. chicken Corrected On Site.
- Critical - Observed food stored on floor. rice
- Observed gaskets with slimy/mold-like build-up. reach in coolers throughout
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. flour Corrected On Site. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed open dumpster lid.
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef over noodles and raw chicken over carrots 2 door true cooler Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over beef Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Repeat Violation.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. beef being preped on pan that is in the dish washing area for spraying dishes
- Critical - Working containers of food removed from original container not identified by common name. true 2 door reach in cooler
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3/11/2011 | 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. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed in reachin freezer Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- 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.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed a nonfood-grade basting brush used in food.
- Observed nonfood-grade containers used for food storage.
- Nonfood-contact equipment not designed and constructed in a durable manner. observed non food grade hose used in kitchen
- Observed reach-in cooler gasket torn/in disrepair.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed gaskets with slimy/mold-like build-up.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed toxic item stored by food.
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10/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/5/2010 | Food-Licensing Inspection | Call Back - Complied |
- No Violations Were Observed
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4/8/2010 | Food-Licensing Inspection | Call Back - Extension given, pending |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Thermometers provided and conspicuously placed
- 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
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Cross-contamination, equipment, personnel, storage
- In use food dispensing utensils properly stored
- In use food dispensing utensils properly stored
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Storage/handling of clean equipment, utensils
- Critical. Water source safe, hot and cold under pressure
- Plumbing installed and maintained
- Critical. Cross-connection, back siphonage, backflow
- Critical. Toxic items labeled and used properly
- Critical. Current license properly displayed
- Critical. Food management certification valid
- Critical. Employee training validation
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3/3/2010 | Food-Licensing Inspection | Warning Issued |
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