- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dishes are not being sanitized.
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09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Rice container.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Bathroom.
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Rice.
- Basic - Equipment and utensils not sanitized after washing and rinsing at three compartment sink.
- 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. Sauces in reach in cooler. **Corrected On-Site**
- Basic - Missing drain plug at dumpster.
- Basic - Open dumpster lid.
- Basic - Working containers of food removed from original container not identified by common name. Bread crumbs, flour
- High Priority - License expired within 30 days after expiration date. Operator states payment for license renewal was sent on 11/29/13.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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12/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Hood soiled with accumulated grease.
- Basic - Missing drain plug at dumpster.
- Basic - Open dumpster lid.
- Basic - Stored food not covered in reach-in cooler. Cut water melon.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Chicken next to soup and produce.
- Intermediate - Handwash sink not accessible for employee use at all times. Package of paper towel stored at hand wash sink at front service area.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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6/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit on cookline.
- Critical - Observed potentially hazardous food thawed at room temperature, pork.
- Critical - Observed raw animal food stored over ready-to-eat food raw calamari over kim chi iin rreach in cooler.
- Observed residue build-up on nonfood-contact surface, microwave door.
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10/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No oyster warning sign with required language provided.
- 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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4/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- In use food dispensing utensils properly stored
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Walls, ceilings, and attached equipment, constructed, clean
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection
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12/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit in kitchen.
- Observed attached equipment soiled with accumulated dust, hood filters.
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1/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface, fryer shield.
- Critical. Outer openings not protected with self-closing doors, rear door.
- Observed grease accumulated under cooking equipment.
- Critical. Electrical outlet missing cover plate by cookline. For reporting purposes only.
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9/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw chicken above raw beef in reachin freezer.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage, plastic bags used to store ready-to eat vegetables.
- Critical. Handwash sink not accessible for employee use at all times in kitchen.
- Observed wall soiled with accumulated food debris in dishwashing area.
- Observed ceiling tiles water stained in hallway towards restroom.
- Critical. Observed toxic item on premise that is not required for the operation of establishment, household raid.
- Critical. Observed toxic item stored in food preparation area, household raid on shelves in kitchen.
- Critical. Observed extension cord in use for non-temporary period, by frontline. For reporting purposes only.
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3/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink in restroom.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 12/16/09.
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12/17/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, sausages in reachin cooler.
- Critical. Observed food stored in a prohibited area, rte vegetable in dining room reachin cooler (customers dining).
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- Equipment and utensils not properly air-dried, wetnesting of cups.
- Critical. Hot water not provided/shut off at employee hand wash sink in restroom.
- Wet mop not hung to dry.
- Critical. Observed extension cord in use for non-temporary period, with reachin cooler. For reporting purposes only.
- 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. This violation must be corrected by : 12/16/09.
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10/15/2009 | Routine - Food | Warning Issued |
| No report available. | 4/16/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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