- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops sitting in standing water. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers above the cookline.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Approximately three Live flies in kitchen.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-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.
- Intermediate - Cutting board(s) stained
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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07/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. In the dry storage room.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit . Oil and garlic at 48°, .returned to cooler. Oil and garlic at end of inspection was at 43° **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. In the walkin cooler, raw chicken, raw shrimp, raw beef over cut ready to eat vegetable and cooked chicken. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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2/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing in the dry storage area. **Corrected On-Site** **Repeat Violation**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area cigarette pack and tools by the prep area and on the slicer. **Corrected On-Site** **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Corrected On-Site**
- Basic - Food stored on floor. Onions on floor by the 3 compartment sink by the chemicals **Corrected On-Site**
- Basic - Hood soiled with accumulated grease. **Repeat Violation**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Knives spoons, cleavers, and other intensional in dirty can. **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons and scoops. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated grease from the overflowing hood filters.
- Basic - Water leaking from faucet/faucet handle at the 2 compartment sink by the cook line .
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- Basic - shelves soiled with encrusted food debris, by the back 2 compartment sink.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in freezer and cooler
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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11/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Knife storage container soiled. Lid storage container soiled. HANDWASH sinks by ice cream freezer soiled. Faucet handle at prep sink near cookline soiled. Light switches in dry storage room and employee restroom soiled. Mop sink interior heavily soiled.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Eggs. **Corrected On-Site**
- Basic - Ceiling tile missing. Dry storage area.
- Basic - Clean utensils or equipment stored in dirty containers.
- Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area. Purse in dry storage room above food and next to takeout plates. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. Chicken at walkin cooler. **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water removed. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. At sugar container. **Corrected On-Site**
- Basic - Interior of microwave and exterior soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. At glass door cooler near chest freezers. Thermometer found and placed in a conspicuous location.
- Basic - Plumbing system in disrepair. Low hot water pressure at prep sink. **Corrected On-Site**
- Basic - Reuse of single-service articles. Reuse of vinegar bottles and dry chicken seasoning to store raw chicken at walkin cooler. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Blender exterior soiled.
- Basic - Stored food not covered in walk-in freezer. Chicken **Corrected On-Site**
- Basic - Wall soiled with accumulated food debris. By chest freezer area near kitchen entry way.
- Basic - High Priority - Dead roaches on premises. 1 dead roach at mop sink. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. While cutting cabbage to store. Gloves worn.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Bottles of vinegar cut and used to store chicken. Bottles of vinegar cut and used to store fortune cookies. Bottles of vinegar cut and used to store linen and utensils. **Corrected On-Site**
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table y no complete physical barrier between top and bottom. Raw beef over raw shrimp, raw chicken over raw beef, raw scallops over veggies at make table. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shelled eggs over EGGROLLS at walkin cooler. Raw chicken over veggies at walkin cooler. Raw duck over veggies at walkin cooler. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Wiped and sanitized. **Corrected On-Site**
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store ice cream scoop.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. By ice cream freezer. Water at 75? F.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Manager showed up at end of inspection. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By handwash sink near ice cream chest freezer and at employee restroom. **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. Duck, EGGROLLS and ribs at walkin cooler. **Corrected On-Site**
- Intermediate - Records/documents for required employee training do not contain all of the required information. No expiration dates provided on employee training cards. Expiration dates provided. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers. Sugar, rice, flour and cornstarch containers.
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2/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. dry storage room .
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. duck at 46 degrees in walk in cooler . Corrected On Site. voluntarily discarded .
- Critical - Hand wash sink lacking proper hand drying provisions. by chest freezers. Corrected On Site.
- Critical - Hot water not provided/shut off at prep sink. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour and rice containers.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. knife stored in gap between equipment . Corrected On Site.
- Critical - Observed 1 dead roach on premises. liquor storage room.
- Observed ] debris accumulated at employee restroom floor.
- Observed attached equipment soiled with accumulated grease. hood.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. employee restroom door soiled .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of ice machine soiled.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. rolling carts.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. utensil and equipment storage container s soiled.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. white cooler exterior soiled .
- Observed build-up of mold-like substance on surface of nonfood-contact surface. inside spray sink in dishwashing area .
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean utensils/equipment stored in dirty containers .
- Critical - Observed food not stored at least 6 inches from the floor. rice in dry storage room .
- Critical - Observed food stored in ice used for drinks. bottled drink inside ice machine .
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board .
- Observed gaskets with slimy/mold-like build-up. cookline cooler .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at rice container .
- Critical - Observed improper vertical separation of raw animal foods. raw beef over mussels at chest freezer .
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice spoon in water at 86 degrees . Corrected On Site.
- Critical - Observed interior and exterior of microwave soiled.
- Observed leaking pipe at plumbing fixture. near ice machine .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. wontons at 46 degrees in glass door cooler. Corrected On Site. voluntarily discarded.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken and raw beef over veggies at walk in cooler .
- Observed reuse of single-service articles. reuse of duck sauce container to store flour, reuse of vinegar containers to store shrimp.
- Critical - Observed toxic item stored by utensils. insulation stored next to clean utensils at cookline .
- Critical - Observed uncovered food in holding unit/dry storage area. egg rolls and wontons at walkin freezer .
- Critical - Observed uncovered food in holding unit/dry storage area. ice cream at ice cream chest freezer .
- Critical - Observed uncovered food in holding unit/dry storage area. oyster sauce at chest freezer .
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated debris. at walk in cooler .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. eggrolls at walk in cooler
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9/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner.#10 CANS REUSED WALKIN
- Food-contact surface not smooth and easily cleanable.CLOTH NAPKINS FOOD COVERING S WALKIN
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.REACHIN 2dr LEADER BRAND
- No copy of latest inspection report.
- Observed build-up of grease on nonfood-contact surface.HOOD FILTERS AND SPRAY ARMS
- Observed ceiling in disrepair.SEVERAL TILES MISSING DRY FOOD STORAGE
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.TRAY ACROSS TRASH CAN EMOYEE CUTTING MEATS
- Critical - Observed food stored on floor.WALKIN FREEZER
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.WHITE CUTTING BOARD
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.RICE STATION
- Critical - Observed potentially hazardous food thawed at room temperature.FISH CONTANER END OF COOKSLINE
- Observed single-service articles improperly stored. PLASTIC FORKS COOKSLINE
- Observed utensils stored in crevices between equipment.KNIFE COOKSLINE
- Plumbing system in disrepair.LEAK AT KITCHEN HANDWASH COLD WATER TURNED OFF
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.COOKED RIBS WALKIN
- Critical - Thermometers not calibrated according to manufacturer's specifications.WALKIN THERMOMETER NOT WORKING PROPERLY READING 30degrees
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.BULK CONTANERS WHITE SUBSTANCE
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3/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/9/2011 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.WALKIN THERMOMETER AT 0
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACHIN 2DR TRUE
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALKIN
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.COOKSLINE REACHIN 2DR
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.REACHIN 2DR TRUE UPRIGHT
- Critical - No conspicuously located thermometer in holding unit.2 DR UPRIGHT REACHIN
- Critical - No conspicuously located thermometer in holding unit.COOKSLINE REACHIN
- Critical - No thermometer provided to measure temperature of food product.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.LINENS
- Observed ceiling in disrepair.KITCHEN
- Critical - Observed food stored on floor.WALKIN FREEZER
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.RICE STATION
- Critical - Observed live flies in kitchen.DISHMACHINE AREA
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.2 DR REACHIN MILK AND WONTONS
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.COOKSLINE REACHIN 2 DR
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.WALKIN AMBIENT 55degrees CHICKEN EGG ROLLS DUCKS
- Critical - Observed uncovered food in holding unit/dry storage area.WONTONS WALKIN FREEZER
- Observed utensils stored in crevices between equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.WHITE SUBSTANCE
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8/8/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Lights missing the proper shield, sleeve coatings or covers.DISHMACHINE AREA
- Critical - No conspicuously located thermometer in holding unit.2 DOOR REACHIN
- Critical - No handwashing sign provided at a handsink used by food employees.
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2/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.LINENS USED AS FOOD COVERINGS
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease on nonfood-contact surface.FILTERS
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink.HANDWASH KITCHEN
- No copy of latest inspection report.
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9/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Handwash sink not accessible for employee use at all times. RICE COOKER BLOCKING ACCESS TO HANDWASH
- Critical. No handwashing sign provided at a handsink used by food employees.EMPLOYEE RESTROOM HANDWASH
- Critical. No handwashing sign provided at a handsink used by food employees.COOKSLINE HANDWASH
- Critical. Manager lacking proof of Food Manager Certification.
- 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. Pro
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4/26/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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