- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw chicken over cooked chicken in reachin cooler across from cookline. **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife stored in water on sushi station. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomatoes, onions etc at 48-50°F in reachin cooler at end of cookline all TCS items of right side of cooler placed on ice, corrective action taken.
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer bucket stored over sauce across from cookline. **Corrected On-Site**
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07/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Water chestnuts, shrimp, cut vegetables , noodles 46-50°F in reachin cooler across from cookline, all TCS foods in unit placed on ice. Corrective action taken.
- Intermediate - Reach-in cooler 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. Reachin cooler across from cookline ambient temp 44°F. All TCS items in unit placed on ice. Repair company notified of cooler malfunction.
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 48°F, onions 45°F, pork 45°F in reachin cooler across from cookline. Ambient temperature 37°F, foods placed on ice. Corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over tofu in reachin cooler. **Corrected On-Site**
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11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noodles 47?F n reachin cooler across from cookline (noodles piled too high n bin to allow for proper cold holding). Corrective action taken , out of temp noodles moved to bottom of unit, ambient temp of unit 36?F
- High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer bucket quaternary concentration 0 ppm in bar sanitizer bucket. **Corrected On-Site**
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3/11/2013 | 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. Chicken prepped on 9/26/12 in walkin cooler at 45F.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken in walkin cooler 45F.
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9/27/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over noodles .
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee eating in a food preparation or other restricted area. Employee eating on main cookline. Corrected On Site.
- Ice scoop stored with handle in contact with ice in ice bin in bar. Corrected On Site.
- Critical - Potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ribs at 48F in reachincooler across from cookline. Corrected on site, ribs moved to blast freezer for rapid cool down, ambient temperature on reachincooler below 41F. Temperature 40F at end of inspection .
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5/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 45F and cooked noodles 46F in reachincooler across from fryers . Corrected On Site. Foods moved to another cooler. Cooler ambient 41F.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw squid in reachincooler across from cookline . Corrected On Site. Repeat Violation.
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11/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee put gloves on without washing hands .
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over raw pork in walkincooler . Corrected On Site.
- Critical - Observed slash-resistant gloves contacting ready-to-eat food.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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8/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Blocked by racks by 3compartment sink.
- In-use utensil not stored with handle above the top of nonpotentially hazardous food and the container. Tongs handle touching noodles .
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee put gloves on without washing hands .
- Critical - Observed encrusted material on can opener.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken on ice 44F, shrimp 47F in reachincooler . Corrected On Site.
- Critical - Observed the presence of insects, rodents, or other pests. Ants in kitchen by and on can opener.
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6/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm in bar dishmachine , Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. At bar handsink . 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. Bucket used to scoop rice from white bins across from 3compartment sink. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp in reachincooler across from cookline at 46F, and cucumbers at 45F in reachincooler across from cookline. Corrected On Site. Shrimp placed in cooler and units turned down.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled dirtly cloth them continued food prep without changing gloves .
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3/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee put on gloves without washing hands .
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Dishmachine in bar.
- Critical. Observed encrusted material on can opener.
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11/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Buckets used to scoop rice from bins in back of kitchen across from 3compartment sink. Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee touch raw food with bare hands then touch clean ladle without washing hands and wearing gloves .
- Critical. Observed employee eating in a food preparation or other restricted area. Employees eating in dishwashing area and by prep line.
- Critical. Handwash sink not accessible for employee use at all times. In bar, bin covering handsink Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. Handsink by dishmachine area used to hold small cups. Corrected On Site.
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8/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. bulk white powders in back prep. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked chicken in ice bath at cookline found at 60 degrees. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken behind raw beef and raw fish behind cooked chicken in cookline reach-in cooler top Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw pork in cookline reach-in cooler closest to office
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cookline employee observed handling brocolli with bare hands. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. dishwasher washed hands in 3 compartment sink
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watches and bracelets
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cookline employee observed not washing hands directly before putting on a new pair of gloves
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. back prep sanitizer buckets. 0ppm Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. observed employee wringing out sanitizer rag in waitline handsink
- Critical. No handwashing sign provided at a handsink used by food employees. waitline
- Critical. Hand wash sink lacking proper hand drying provisions. waitline Corrected On Site.
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3/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee eating while preparing food. back prep area Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Wiping cloth quatenary amonia sanitizing solution not at proper minimum strength. 0 ppm, corrected to 200 ppm Corrected On Site.
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8/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/17/2009 | Routine - Food | Inspection Completed - No Further Action |
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