- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation** **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Walk in cooler shelving, bulk storage containers in kitchen and walk in cooler, oven mist (excessive food debris). **Repeat Violation** **Warning**
- Basic - Cardboard used to line nonfood-contact shelves. **Repeat Violation** **Warning**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wooden bowls used in establishment - in poor condition and wood not sealed. **Warning**
- Basic - Food debris accumulated on kitchen floor. Throughout establishment. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hole in ceiling. Water heater room **Warning**
- Basic - Hood soiled with accumulated grease. **Repeat Violation** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Tall reach in cooler near front counter. **Warning**
- Basic - Plastic jug cut in half and reused as scoop. Hollow handle - in salt container **Warning**
- Basic - Wall soiled with accumulated food debris. Walk in cooler **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Majority of containers in establishment. **Repeat Violation** **Warning** Callback Inspection: most containers labeled. Some still require labeling
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cookline: TCS foods held at room temperature: shell eggs, cabbage 48° (repeat violation), fresh garlic in oil (made previous day) 67°. Chicken 51° and veg rolls 46° - left out on Cookline table - all held less than 4 hours Tall reach in cooler at frontline: cooked chicken 52° (left out in kitchen as per employee). Make table: shrimp 45° **Warning** Callback Inspection: Frontline reach in cooler: chicken 58° (no Time as a Public Health Control written procedure or time marking) - held at Cookline during lunch as per manager. Manager only put time mark on container during Callback Inspection inspection. Cookline: no TCS food left out Make table: noodles 47°, pork 45°, chicken 46° (not made on 9/25) Walk in cooler: pork 45° (removed from freezer and thawed as per manager)
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Walk in cooler: cooked pork and cooked chicken 44-45°, wontons 47° cooked previous night (all other TCS foods in cooler at 41-43°). Make table: noodles: 48° **Warning** Callback Inspection: noodles 47°
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked pork is reheated for immediate service but leftovers are held at room temperature in a pot until next customer order. Pork 102° - discarded by employee. **Corrected On-Site** **Warning** Callback Inspection: rice 110° on Cookline
- High Priority - Raw animal food stored over cooked food. Raw beef over cooked shrimp in walk in cooler **Warning** Callback Inspection: observed again
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs above veg and raw shrimp above tofu in reach in cooler **Corrected On-Site** **Warning** Callback Inspection: raw shrimp over cooked shrimp and bamboo shoots - reach in cooler
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine above 200ppm **Warning** Callback Inspection: chlorine 0ppm
- Intermediate - Cold water not provided/shut off at employee handwash sink. Cookline handsink. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline reach in cooler **Repeat Violation** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Probe thermometer not within the intended measuring range of use. Thermometer needle broken. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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09/25/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation** **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Walk in cooler shelving, bulk storage containers in kitchen and walk in cooler, oven mist (excessive food debris). **Repeat Violation** **Warning**
- Basic - Cardboard used to line nonfood-contact shelves. **Repeat Violation** **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site** **Warning**
- Basic - Dead roaches on premises. One dead roach in water heater room. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wooden bowls used in establishment - in poor condition and wood not sealed. **Warning**
- Basic - Food debris accumulated on kitchen floor. Throughout establishment. **Warning**
- Basic - Gaskets with slimy/mold-like build-up. Walk in cooler and reach in coolers **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hole in ceiling. Water heater room **Warning**
- Basic - Hood soiled with accumulated grease. **Repeat Violation** **Warning**
- 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. Inside flour container **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Tall reach in cooler near front counter. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline reach in cooler **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Nonfood-grade bags used in direct contact with food. Thank you to go bags used for storage of food in chest freezer. **Warning**
- Basic - Plastic jug cut in half and reused as scoop. Hollow handle - in salt container **Warning**
- Basic - Reuse of single-use number 10 cans. For corn starch mix at Cookline. **Warning**
- Basic - Wall soiled with accumulated food debris. Walk in cooler **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Majority of containers in establishment. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cookline: TCS foods held at room temperature: shell eggs, cabbage 48° (repeat violation), fresh garlic in oil (made previous day) 67°. Chicken 51° and veg rolls 46° - left out on Cookline table - all held less than 4 hours Tall reach in cooler at frontline: cooked chicken 52° (left out in kitchen as per employee). Make table: shrimp 45° **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Walk in cooler: cooked pork and cooked chicken 44-45°, wontons 47° cooked previous night (all other TCS foods in cooler at 41-43°). Make table: noodles: 48° **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked pork is reheated for immediate service but leftovers are held at room temperature in a pot until next customer order. Pork 102° - discarded by employee. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over cooked food. Raw beef over cooked shrimp in walk in cooler **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs above veg and raw shrimp above tofu in reach in cooler **Corrected On-Site** **Warning**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling: noodles, cooked chicken, cooked pork, wontons **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine above 200ppm **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Cookline handsink. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by mop bucket. Items also stored on top of handsink. Dishwash area. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline reach in cooler **Repeat Violation** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Probe thermometer not within the intended measuring range of use. Thermometer needle broken. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork cooked two days prior not date marked in walk in cooler **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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09/24/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom facility not clean. TOILET EXCESSIVELY SOILED
- Basic - Bowl or other container with no handle used to dispense food. BULK CORN STARCH
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. EXTERIOR OF BULK CORN STARCH CONTAINER
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Hood soiled with accumulated grease.
- Basic - Shelf under preparation table soiled with food debris. ALL
- Basic - Stored food not covered in walk-in cooler. ALMOST EVERYTHING
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name. BULK CORN STARCH
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. CUT CABBAGE ON PREP TABLE AT 71F
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. FRONT HWS
- Intermediate - No soap provided at handwash sink. BACK
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. IN COOKED CHICKEN IN WALK IN COOLER
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Cardboard used to line nonfood-contact shelves. OLD, SOILED CARDBOARD UNDERNEATH CERAMIC TILES ON SHELVES THROUGHOUT ENTIRE KITCHEN
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. KNIFE ON SOILED DAMP CLOTH TOWEL
- Basic - Reuse of single-service articles. CHINESE STYLE "TO GO" BOXES FOUND WITH FRIED RICE DEBRIS IN THEM FROM USING THEM TO PORTION, AND PLASTIC "TO GO" BOWLS WERE WET and STACKED WITH THE OTHER "TO GO" BOWLS. **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris. ALL OF THEM
- Basic - Stored food not covered in walk-in cooler. MULTIPLE CONTAINERS OF RAW and COOKED FOOD UNCOVERED **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. POOLED EGGS DIRECTLY ON CUT ONIONS AND RAW SHRIMP OVER BAMBOO SHOOTS IN REACH IN COOLER **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. NOTHING DATE MARKED
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7/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. IN COOKED CHICKEN and COOKED PORK
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. SHELVES AND BACKSPLASH IN KITCHEN
- Basic - Cardboard used to line nonfood-contact shelves. SOILED CARDBOARD ON SHELVES **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored in a prohibited area. CUT CABBAGE AND LETTUCE DIRECTLY ON SOILED SHELF **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Basic - Soiled dry wiping cloth in use.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. PLASTIC UTENSILS
- High Priority - Raw animal food stored over cooked food. RAW PORK OVER COOKED FOOD IN WALK IN COOLER
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. COOKED BEEF 69-78F ON COOK LINE COUNTER
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. COOKED CHICKEN PIECES @ 117F, COOKED PORK @ 77F, FRIED CHICKEN PIECES @ 77F, COOKED RICE @ 109F, RAW SHRIMP @ 80F - ALL ON PREP TABLE and COOK LINE Corrected On Site. Repeat Violation. //10-18-12 FRIED PORK PIECES @ 77F FRIED CHICKEN PIECES @ 81F BBQ PORK @ 65F and FRIED CHICKEN WINGS @ 80F *ALL ON PREP TABLE @ COOK LINE
- Critical - Violation: 08A-28-1 Observed food stored on floor. BAG OF ONIONS ON KITCHEN FLOOR Repeat Violation.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical - Violation: 22-19-1 Observed interior of microwave soiled.
- Critical - Violation: 22-22-1 Observed EXTREMELY EXCESSIVE encrusted material on can opener. Repeat Violation.
- Violation: 23-03-1 Observed EXCESSIVE build-up of grease on nonfood-contact surface. HOOD
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. ALL REACH IN COOLER DOORS and HANDLES and ALL SHELVES ON COOK LINE ARE EXTREMELY SOILED WITH FOOD DEBRIS
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. BOTH HANDWASH SINK NEED CLEANING and DISH AREA HANDWASH SINK IS EXTREMELY SOILED
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times. BACK HANDWASH SINK BLOCKED BY EQUIPMENT ON THE FLOOR and BOTTLE OF BLEACH IN IT
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. FRONT HANDWASH SINK BEING USED TO STORE SILVER SCRUBBER Corrected On Site. Repeat Violation.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. DISH AREA HANDWASH SINK
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. DISH AREA HANDWASH SINK
- Violation: 36-13-1 Observed EXCESSIVE grease accumulated under cooking equipment.
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers. ENTIRE KITCHEN
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Violation: 41A-10-1 Observed toxic item improperly stored. JUG OF BLEACH IN DISH AREA HANDWASH SINK
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. FOUR KITCHEN EMPLOYEES and NO CFSM PRESENT //10-18-12 NO PROOF
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10/18/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions. DISH AREA HANDWASH SINK
- Critical - Handwash sink not accessible for employee use at all times. BACK HANDWASH SINK BLOCKED BY EQUIPMENT ON THE FLOOR and BOTTLE OF BLEACH IN IT
- Critical - Handwashing cleanser lacking at handwashing lavatory. DISH AREA HANDWASH SINK
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. FOUR KITCHEN EMPLOYEES and NO CFSM PRESENT
- Observed EXCESSIVE build-up of grease on nonfood-contact surface. HOOD
- Observed EXCESSIVE grease accumulated under cooking equipment.
- Critical - Observed EXTREMELY EXCESSIVE encrusted material on can opener. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. COOK HANDLED COOKED FRIED CHICKEN PIECES WITH BARE HANDS Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. ALL REACCH IN COOLER DOORS and HANDLES and ALL SHELVES ON COOK LINE ARE EXTREMELY SOILED WITH FOOD DEBRIS
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. BOTH HANDWASH SINK NEED CLEANING and DISH AREA HANDWASH SINK IS EXTREMELY SOILED
- Observed dusty ceiling tiles and/or air conditioning vent covers. ENTIRE KITCHEN
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. COOKS DON'T WASH THEIR HANDS BEFORE PUTTING ON GLOVES Corrected On Site.
- Observed employee with no hair restraint. COOK Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. AT ROOM TEMPERATURE IN LARGE QUANTITIES Corrected On Site.
- Critical - Observed food stored on floor. BAG OF ONIONS ON KITCHEN FLOOR Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. FRONT HANDWASH SINK BEING USED TO STORE SILVER SCRUBBER Corrected On Site. Repeat Violation.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. COOKED CHICKEN PIECES @ 117F, COOKED PORK @ 77F, FRIED CHICKEN PIECES @ 77F, COOKED RICE @ 109F, RAW SHRIMP @ 80F - ALL ON PREP TABLE and COOK LINE Corrected On Site. Repeat Violation.
- Critical - Observed toxic item improperly stored. JUG OF BLEACH IN DISH AREA HANDWASH SINK
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. GOING BETWEEN DISH AREA and COOK LINE WITHOUT CHANGING GLOVES
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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8/13/2012 | Routine - Food | Warning Issued |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. //utensils by rice cooker in cloudy water containing food debris Corrected On Site.
- Observed cardboard box used as garbage container. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. //plastic jugs of cooking oil Repeat Violation.
- Observed grease accumulated under cooking equipment. //entire cook line Repeat Violation.
- Critical - Observed hand wash sink used for purpose other than washing hands. //two dish scrubbers and food debris in front handwash sink.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. //by rice cooker. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. //rice on counter at 94-111F Corrected On Site. //rapid chill
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice at 46-49F overnight. stop sale. educated operator about proper cooling methods. Corrected On Site.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. 48 bolted down seats not 16.
- Critical - No conspicuously located thermometer in holding reach in cooler.
- Observed attached equipment soiled with accumulated grease. hood
- Critical - Observed buildup of slime above soda dispensing nozzles. Repeat Violation.
- Observed equipment in poor repair. broken containers and bus pans.
- Critical - Observed food stored on floor. open bucket of onions in walk in cooler.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. can as scoop in bulk rice
- Observed open dumpster lid. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked rice in WIC 46-49 overnight. stop sale. educated operator about proper cooling.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. corn starch on cook line 55F. voluntarily discarded. Corrected On Site. educated operator about keeping it on ice.
- Critical - Observed soiled reach-in cooler gaskets. excessive black mold-like build up.
- Critical - Observed uncovered food in large reach in chest freezer - tempura shrimp
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
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9/28/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - ALL Hand wash sinks lacking proper hand drying provisions.
- Critical - Observed bag of onions stored on floor.
- Observed cutting board at make table grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. 2 male employees changing tasks between cash register and back of house without washing hands when necessary.
- Observed excessive build-up of food debris, dust or dirt on top of broiler and all equipment on cook line.
- Observed excessive grease accumulated under and behind all cooking equipment on cook line.
- Critical - Observed hand wash sink used for purpose other than washing hands. silver scrubber in front HWS
- Observed hood heavily soiled with excessive, dripping accumulated grease.
- Observed nonfood-contact equipment in poor repair - chest freezer lid broken inside and no longer hinged to freezer.
- Observed nonfood-grade containers used for food storage. plastic shoeboxes/storage boxes used to store foods in walk in cooler.
- Critical - Observed soiled reach-in cooler gaskets at make table.
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8/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- 11 14-37-1-Cutting board groved/pitted and no longer cleanable
- 5. 37-20-2- Hood not cleaned to bare metal.
- 6 37-12-1-Ceiling not smooth and easily cleanable.
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4/5/2011 | Routine - Food | Call Back - Complied |
- Ceiling not smooth and easily cleanable. Cookline
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Chicken cold holding at 50DF -prep reach in cooler
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- Observed heavy residue build-up on nonfood-contact surface. Mop sink
- Critical - Observed cloth used as a food-contact surface. Walk in cooler Repeat Violation. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed employee with no hair restraint.
- Observed gaskets with slimy/mold-like build-up. Walk in cooler
- Observed nonfood-grade containers used for food storage. Plastic bags used to store raw chicken -chest freezer
- Observed personal t-shirt, sunglass istored with food. Dry storage Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked chicken at 50DF- prep-reach in cooler . Operator used rapid chill method and stored in walk-in cooler Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. Raw chicken in locally packaged plastic bags, stored above egg rolls -chest freezer
- Critical - Observed raw animal food stored over cooked food. Raw ground pork stored above cooked pork -walk in cooler
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4/4/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Noodles and variuos other foods in walk in cooler found without proper date marking.
- Critical. Observed food stored on floor. Bag of onions. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. Covering foods in reach in cooler with cloth. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. Walk in cooler. Corrected On Site.
- 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 scooped with bowl. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed gaskets with slimy/mold-like build-up on make line unit.
- Missing drain plug at dumpster.
- Observed open dumpster lid.
- Observed fan covers in walk in cooler with accumulated dust.
- Observed ceiling soiled with accumulated dust over cooks line.
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11/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Tub of rice not labeled.
- Critical. Observed food stored on floor. onions on floor in prep area. Corrected On Site.
- 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. Used tin can as scoop for rice.
- Food-contact surface not smooth and easily cleanable. Establishment using drill as mixer.
- Observed gaskets with slimy/mold-like build-up. On make unit.
- Critical. Hand wash sink lacking proper hand drying provisions. In prep area. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. In prep area. Corrected On Site.
- Observed attached equipment soiled with accumulated grease. Hood vents dripping grease.
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6/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed bottle of water stored in ice used for drinks. Corrected On Site.
- Critical. Observed uncovered dry rice in holding unit. Repeat Violation.
- Observed employee with no hair restraint. Corrected On Site.
- Observed utensils in poor condition. Metal scoop used for rice is cracked.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink. Repeat Violation.
- Observed build-up of food debris on nonfood-contact surface; sides of fryers, shelf below table by fryer, and in between make table and prep table.
- Observed knives stored in crevices between equipment. Corrected On Site. Repeat Violation.
- Grease receptacles not on proper pad.
- Critical. Outer openings not protected with self-closing doors. Rear exit. Repeat Violation.
- Observed attached equipment soiled with accumulated grease. Hood filters.
- Critical. Observed unlabeled spray bottle of cleaner, below cook line.
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8/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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