- No Violations Were Observed
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07/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. **Corrected On-Site**
- Basic - Garbage on the ground and/or pad around dumpster, and back door area.
- Basic - Reach-in cooler gasket torn/in disrepair, main RIC, cooks line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Food preparation sink has soil/old food residue.
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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface under microwave oven.
- Basic - Build-up of grease between equipment, stoves, fryers etc.
- Basic - Dead roaches on premises, extermination in progress, provide report in 48 hours via fax: 954-956-5699
- Basic - Garbage can located outside has no lid or lid open/broken.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, row chicken 48 f, pork 49 f, shrimp 51 f, main unit, cooks line, food transferred to WIC. See 14
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- 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. Main unit, cooks line, see 3 a
- Intermediate - Unnecessary items in the food preparation, food storage, or warewashing area, remove excessive cardboard from premises, kitchen.
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5/28/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair and not up to code, soft wood cutting boards, **Repeat Violation**
- Basic - Improper storage of maintenance equipment that interferes with cleaning. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Medicine stored in refrigerator/cooler with food, corrected on site.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and frozen held more than 24 hours not properly date marked, pork. **Corrected On-Site**
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Too much Cardboard recycle on premises, kitchen, COS
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler, row beef over ham, WIC, COS
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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. 109? cooked at 12:30 pm today, on counter.
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4/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable--acoustic tiles in prep area.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner-at 3 compartment sink area.
- Drain missing from mopsink outside.
- Equipment or utensils not designed or constructed in a durable manner-rusty can opener Repeat Violation.
- Nonfood-contact equipment not designed and constructed in a durable manner-rusty can opener
- Observed build-up of grease on nonfood-contact surface-sides of fryers-cookline.
- Observed employee with no hair restraint. Corrected On Site.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface-wood cuttingboard.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-cooked foood in walkin, shrimp, ribs, chicken. 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-salt, sugar, bottles, msm-cookline
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10/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment not designed and constructed in a durable mannerrusty freezer top.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands-employee toutching face. Corrected On Site.
- Critical - Observed encrusted material on can opener--rusted.
- Critical - Observed food stored in a prohibited area-cooked pork in paper bag. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.=rice
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8/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. car blocking acces to warewashing area hand sink. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. crevices between equipment. Corrected On Site. Repeat Violation.
- No mop/service sink installed/available at establishment. mop sink uninstalled, covered and used as storage area. The mop sink must be reinstalled by the next routine inspection.
- Observed a nonfood-grade basting brush used in food.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen drawer
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves
- Critical - Observed food stored on floor. onions. Corrected On Site.
- Critical - Observed live flies in kitchen. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bean sprouts, eggs at the prep area/cookline. Corrected On Site. moved inside a cooler.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. observed cooked pork ribs on empty egg trays. Corrected On Site. Repeat Violation.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. tomato sauce and corn metal cans with soy sauce and oil at the cookline.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice at the prep area. Corrected On Site. moved inside the walk in cooler.
- Critical - Raw animal food not properly separated from ready-to-eat food. cooked ribs in contact with egg tray. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. touching soiled clipboard then engage in food preparation without changing gloves. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - A copy of the written operational procedures must be made available in each food establishment at all times for use by the person in charge and for review by the regulatory authority upon request. The operational procedures must be reviewed by the operator annually and modified as necessary. A verification of the annual review must be recorded as part of the written procedures.
- Critical - Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from ...(140 degrees Fahrenheit) to ...(70 degrees Fahrenheit); and (2) Within 4 hours, from ...(70 degrees Fahrenheit) to ...(41 degrees Fahrenheit) or less, or to ...(45 degrees Fahrenheit) as specified under Paragraph 3-501.16(C).
- Critical - Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- 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;
- Critical - FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Overhead protection shall be provided at all food service operations when food is prepared or portioned on premises.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
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9/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop reach in cooler, potentially hazardous food must not be held in this unit until proper temperature can be maintained. operator turned the unit colder.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. knives on crevices between equipment. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. hood and filters
- Critical - Observed dead roaches on premises. 3 dead roaches behind the water heater. Corrected On Site. cleaned. according to PIC pest control was conducted on 05/10/11
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. oniond on dry storage area. Corrected On Site.
- Critical - Observed food stored on floor. walk in cooler. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. prep table drawer with soiled utensils inside.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, beef, seafood on the fliptop reach in cooler. Corrected On Site. moved to another unit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham, tofu on the walk in cooler.
- Observed soiled dry wiping cloth in use.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork, chicken on the walk in cooler.
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. kitchen. Corrected On Site. Repeat Violation.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed employee improperly washing hands. washing hands with gloves on and then drying with a cloth. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice, sprots, raw chicken at the prep area. Corrected On Site. moved to the walk-in cooler. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food. raw chicken over cooked rice in the walk-in cooler. Corrected On Site.
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1/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chicken at the prep area. Corrected On Site. moved to a cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham, beef, chicken, pork in the cookline fliptop reach in cooler. less than 4h out of temperature according to PIC. Operator turn the unit colder.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sprouts in the prep area. Corrected On Site. moved to a cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline fliptop reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. crevices between equipment . Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. observed reused cans.
- Critical. Handwash sink not accessible for employee use at all times. warewashing area. Corrected On Site.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
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10/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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. Gloves
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. knives in crevices between equipment. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hand sink missing at dishwashing machine or area.The handsink must be installed again in the dishwashing area.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- 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. observed one expired employee training certificate.
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4/6/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. salt, msg. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. knives in crevices between equipment.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee wash hands with no soap.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. cardboard egg trays reused for storage of cook pork. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Handwash sink not accessible for employee use at all times. warewashing area.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Handwashing cleanser lacking at handwashing lavatory. warewashing. Corrected On Site.
- Critical. Observed live flies in kitchen.
- Ceiling not smooth and easily cleanable.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- 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. observed one expired employee training certificate.
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3/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham, sauces in WIC.
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice, pork, chicken, rolls in WIC.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic & oil at room temp. Corrected On Site. (moved to a cooler).
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF, pork beef, chicken, shrimps in cookline RIC.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw fish, raw chicken and raw pork prep area. less than 4 h according to PIC. Corrected On Site. (moved to a cooler).
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline RIC.
- Critical. Violation: 06-05-1 Observed potentially hazardous food thawed in standing water. pork.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. over egg rolls and surimi in WIF.
- Critical. Violation: 09-05-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. rice.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. shopping bags used for storage meat and cooked pasta, cardboard boxes used for storage of rolls.
- Critical. Violation: 35B-03-1 Outer openings not protected with self-closing doors. backdoor.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. tiles not smooth in prep areas.
- Violation: 37-13-1 Observed hole in ceiling. water heater.
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10/7/2009 | 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. ham, sauces in WIC.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice, pork, chicken, rolls in WIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice in prep area. less than 4h according to PIC. Corrected On Site. (moved to a cooler)
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw fish, raw chicken and raw pork prep area. less than 4 h according to PIC. Corrected On Site. (moved to a cooler).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF, pork beef, chicken, shrimps in cookline RIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic & oil at room temp. Corrected On Site. (moved to a cooler).
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline RIC.
- Critical. Observed potentially hazardous food thawed in standing water. pork.
- Critical. Observed raw animal food stored over ready-to-eat food. over egg rolls and surimi in WIF.
- Critical. Observed food stored on floor. chicken in prep area.
- 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. (gloves)
- 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. rice.
- Observed nonfood-grade containers used for food storage. shopping bags used for storage meat and cooked pasta, cardboard boxes used for storage of rolls.
- Critical. Hot water not provided/shut off at employee hand wash sink. restroom.
- Critical. Observed live flies in kitchen.
- Critical. Outer openings not protected with self-closing doors. backdoor.
- Ceiling not smooth and easily cleanable. tiles not smooth in prep aas.
- Observed hole in ceiling. water heater.
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7/20/2009 | Routine - Food | Warning Issued |
| No report available. | 1/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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