- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. 5 gallon sauce in WIF **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Ware washing area
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 6 tables 12 chairs
- Basic - Reach-in cooler gasket torn/in disrepair. Front of cook line
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shell Eggs over produce **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in cooler - not all products commercially packaged. Chicken over pad tai noodles and shrimp **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Shrimp 48°f **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw chicken 50°f, chicken chunks 48°f **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. **Corrected On-Site**
- 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. Front of cook line
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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09/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. All
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 80°F. Rice 80°F. Rice 60°F.
- Intermediate - Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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5/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/22/2013 | Complaint Full | Call Back - Complied |
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Food with mold-like growth. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- 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.
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7/16/2013 | Complaint Full | Warning Issued |
- Basic - OBSERVED COVERED WASTE RECEPTACLE NOT PROVIDED IN WOMEN'S BATHROOM.
- Basic - OBSERVED GASKETS/SEALS ON HOLDING UNIT IN POOR REPAIR. REACH IN COOLER.
- Intermediate - OBSERVED MANAGER LACKING PROOF OF FOOD MANAGER CERTIFICATION.
- Basic - OBSERVED NO HANDWASHING SIGN PROVIDED AT A HAND SINK USED BY FOOD EMPLOYEES. IN KITCHEN.
- Intermediate - OBSERVED NO PAPER TOWELS OR MECHANICAL HAND DRYING DEVICE PROVIDED AT HANDWASH SINK. RESTROOM.
- Intermediate - OBSERVED NO SOAP PROVIDED AT HANDWASH SINK. RESTROOM. KITCHEN.
- Intermediate - OBSERVED PROOF OF REQUIRED STATE APPROVED EMPLOYEE TRAINING NOT PROVIDED FOR SOME EMPLOYEES.
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2/11/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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