- Basic - Bowl or other container with no handle used to dispense food. Oil, rice
- Basic - Build-up of grease on kitchen equipment
- Basic - Cardboard used to line food-contact shelves. In reach in freezers
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Large pots
- Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
- Basic - Food stored on floor. Oil in Dry storage and buckets of food and peeled onions in walk in cooler
- Basic - Holes in ceiling. Kitchen
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - No suitable facilities provided to store employee clothing and other possessions. Purse
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Eggs over cabbage **Repeat Violation**
- Basic - Stored food not covered in chest freezer.
- Basic - Stored food not covered in walk-in cooler. **Repeat Violation**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. **Repeat Violation**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Noodles 48°
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Rice container **Repeat Violation**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged.
- High Priority - Toxic substance/chemical stored by or with food. Glass cleaner **Repeat Violation**
- 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. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Dish room sink blocked by fan **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Gloves
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Server remote
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Onions, seafood
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cloth used as a food-contact surface.
- Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Raw animal food stored above unwashed produce. Eggs over produce
- Basic - Stored food not covered in chest freezer.
- Basic - Stored food not covered in walk-in cooler. Soups, sauces
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic utensils at front counter
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Corrective action taken
- High Priority - Container of medicine improperly stored. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Rice bin
- High Priority - Toxic substance/chemical stored by or with food. Floor cleaner next to oil in dry storage room
- 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 - Handwash sink not accessible for employee use at all times. Blocked by mop buckets, fan a,d utensils
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soups, sauces
- Intermediate - Spray bottle containing toxic substance not labeled. Bulk sprayer
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6/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Duct tape used to repair nonfood-contact surface. Cooler door
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Hole in ceiling. Dish room
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Single-service items stored on floor.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Sugar on cook line
- High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Rice
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After using restroom **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Cook line and dish area **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled. Commercial sprayer
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12/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cloth used as a food-contact surface. Covering food on cook line
- 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 - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Hole in ceiling. Dish room
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Container of medicine improperly stored. On prep table
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken and beef over sauces in reach in cooler
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Dish washing liquid stored next to thawing chicken in sink
- Intermediate - Interior of reach-in cooler/ freezersoiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back sink and side sink in kitchen
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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7/11/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Cardboard used to line food-contact shelves. Food storage shelves
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bus pan of shrimp in walk in cooler
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. By back prep sink
- Basic - Cloth used as a food-contact surface.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - Light not functioning. Kitchen
- Basic - Nonfood-contact equipment in poor repair. Reach in freezer interior in disrepair
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Unused, unprotected chop sticks left on table with seated customers reused for other customers without cleaning them first.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- 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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corrective action taken
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Upright freezer
- High Priority - Vacuum breaker missing at hose bibb. Dish area
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Walk-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. Corrective action taken, thermostat turned down. Air coming out of compressor is 38? now
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. roon off of kitchen
- Critical - Cold holding 3 door reachin equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Hand wash sink lacking proper hand drying provisions. front
- Critical - Observed a designated employee drinking area located in a food preparation or other restricted area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed food stored on floor. walkin
- Critical - Observed food with mold-like growth. bean sauce in walkin cooler voluntarily discarded
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw meats iced down, repairman called
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food. raw fish over sauces
- Critical - Observed toxic item stored by utensils. chemicals next to plastic wrap
- Critical - Observed uncovered food in holding unit/dry storage area. walkin
- Observed wall soiled with accumulated food debris. room off of kitchen
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Hand wash sink lacking proper hand drying provisions. front servers
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed interior of reach-in coolers soiled with accumulation of food residue.
- Observed nonfood-contact equipment in poor repair coffin freezer lid back corner by handsink
- Critical - Observed raw animal food stored over ready-to-eat food. raw meats over saices
- Critical - Observed uncovered food in holding unit/dry storage area.
- 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. bulk
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3/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. In dry storage area.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Utensils not stored handle up
- Critical - Hand wash sink lacking proper hand drying provisions. At server station. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Linens that do not directly contact food not laundered as necessary.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Saran wrap on refrigerator handles.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling soiled with accumulated excessive dust in walk in.
- Critical - Observed cloth used as a food-contact surface. Wash cloth on top of sprouts in walk in. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. In rice and sugar Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Eggs and chicken stored over sauce and cooked beef in walk in.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in freezers soiled with accumulation of food residue. Throughout kitchen.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken stored with beef in freezers
- Observed ripped/worn tin foil used as grill cover.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed toxic item stored by food. WD 40 on cooks line
- Critical - Observed uncovered food in holding unit/dry storage area. Sugar in dry storage.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Rice container beside dish area.
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10/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. mens restroom
- Critical - Observed a designated employee drinkingarea located in a food preparation or other restricted area.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Observed employee with no hair restraint.
- Critical - Observed food being cooled by nonapproved method. 4 inch deep covered pan
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed nonfood-grade containers used for food storage. plastic garbage bags Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bean sprouts 75 Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. fish, beef over produce Repeat Violation.
- Critical - Observed toxic item stored in food preparation area. polish
- Critical - Observed uncovered food in holding unit/dry storage area. cooler , dry storage
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bean sprouts
- Critical. No conspicuously located thermometer in holding unit. reachins
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken/beef/seafood over ready to eat in freezer
- Critical. Observed uncovered food in holding unit/dry storage 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed ripped/worn tin foil used as shelf cover.
- Observed nonfood-grade containers used for food storage.
- Observed reachin cooler gasket torn/in disrepair.
- Observed utensils stored in crevices between equipment. knives
- Observed single-service items stored on floor.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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11/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Critical. Violation: 08B-04-1 Observed cloth used as a food-contact surface.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Violation: 14-49-1 Observed single-use containers (boxes and/or cans, container ) reused for the storage of food.
- Critical. Violation: 22-17-1 Observed soiled 3 door reach-in cooler gaskets.
- Violation: 29-18-1 Drain cover(s) missing. mop sink
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.
- Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only.
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7/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding walk in cooler equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed uncovered food in holding unit/dry storage area. cooler
- Critical. Observed cloth used as a food-contact surface.
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical. Observed employee eating in a food preparation or other restricted area.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed single-use containers (boxes and/or cans, container ) reused for the storage of food.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled 3 door reach-in cooler gaskets.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Equipment and utensils not properly air-dried.
- Observed single-service items stored on floor. Corrected On Site.
- Drain cover(s) missing. mop sink
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Wall not smooth and easily cleanable. kitchen
- Light not functioning. dishwasher area
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. towels
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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7/14/2010 | Routine - Food | Warning Issued |
- 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.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef broth at 88F.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice spoons
- Violation: 14-27-1 Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.inside reachin freezer
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. outside of prep coolers
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up.reachin coolers on prepline
- Violation: 25-02-1 Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. back screen has space around it
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3/8/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. reachin cooler
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Fruits/vegetables not washed prior to preparation. scallions
- Critical. Observed ice container not draining
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. strainer used to boil noodles stored in between uses on cloth
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice spoons
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. dishwasher area
- Observed employee with no hair restraint.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Observed equipment in poor repair. press wood bowls chipped, broken
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage.MSG, sugar,salt
- Critical. Observed soil buildup inside ice bin. on deflector ledge
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards on pre coolers
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.inside reachin freezer
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. outside of prep coolers
- Observed gaskets with slimy/mold-like build-up.reachin coolers on prepline
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Observed reuse of single-service articles.fish sauce in ribbed plastic container that was for peeled garlic
- Critical. Condensation or other drainage not disposed of according to law.ice machine draining into 3 compartment sink/prep sink
- Critical. No handwashing sign provided at a handsink used by food employees.by mixer
- Critical. Hand wash sink lacking proper hand drying provisions. by mixer
- Critical. Handwashing cleanser lacking at handwashing lavatory.by mixer
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. back screen door broken
- Observed wall in disrepair.hole by dishwasher
- Observed personal care item stored with food. bottle of nail polish on can of coconut cream; backpack and clothing stored on bags of rice.
- Critical. Observed toxic item stored by food. bug spray, hairspray.
- Critical. Observed toxic item stored in food preparation area. jar of vaseline on prep table
- Critical. Portable fire extinguisher blocked/not easily accessible. For reporting purposes only. hose entwined on K Class extinguisher
- Critical. Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
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3/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Ice used for drinks in container not draining, ice sitting in standing water.
- Critical. Observed parsley covered with wet newspaper
- Critical. Observed uncovered food in holding unit/dry storage area. walkin cooler
- Critical. Observed cloth used as a food-contact surface.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint. Corrected On Site.
- Observed equipment in poor repair.chipped plates
- Observed ripped/worn tin foil used around cookline
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed interior of microwave soiled.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. knives on magnet
- Observed residue build-up on nonfood-contact surface.fan covers
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Handsink not draining in prep area
- Critical. Vacuum breaker mising at hose .
- Critical. Handwash sink not accessible for employee use at all times.basin filled with takeout containers
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Observed food debris accumulated on kitchen floor.
- Ceiling tile dirty.
- Observed hole in wall. behind dishwasher
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Reusing toxic container for sanitizer
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10/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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