- Basic - Cardboard used to line nonfood-contact shelves. / cardboard used to line clean pans / **Corrected On-Site**
- Basic - Ceiling tile missing. / 2 pieces ceiling tiles / dry storage room.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food / Cook wearing a watch.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on walk in cooler floor / container of cut lettuce.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / reach in cooler / cook line.
- Basic - Nonfood-grade bags used in direct contact with food. Newspaper used to wrap basil / walk in cooler / **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Working containers of food removed from original container not identified by common name. / small containers next to deep fryer.
- High Priority - Cooked eggs hot held at less than 135 degrees Fahrenheit. / eggs held on cook line at 94F / about 2 hours / operator discarded the eggs.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. / noodles 51F / on cook line with ice about 30 minutes / advised ice bath.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. / spinach 45F / prep area less than 4 hours / spinach moved to reach in cooler.
- High Priority - Raw animal food stored over ready-to-eat food. / raw chicken over cooked chicken, raw beef over cooked chicken / walk in cooler / **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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4/2/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On dry storage lids in kitchen. **Warning**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. In dry storage area. **Warning**
- Basic - Floor soiled/has accumulation of debris. Under dish machine. **Warning**
- Basic - Food stored on floor. In walk in cooler. **Warning**
- Basic - Grease accumulated under cooking equipment. Next to grill. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - Open beverage container in reach in cooler next to cut produce. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cut tomato 49°f, cooked egg 59°f. Products were not in the process of preparation or cooling, products were not being controlled by time either. Corrective Action: operator placed products under/submerged in ice. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. For rice rolls on kitchen countertop. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked egg roll with meat temped 117°f, product was not in the process of cooling, cooking or preparation. Product was not being controlled by time. Corrective Action: operator was asked to hot hold product at 135°f or higher. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed container of raw chicken stored over ready to eat beef in walk in cooler. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling up a container with water from handsink. **Corrected On-Site** **Warning**
- Intermediate - Ice scoop container was soiled. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Observed dish washer wash dishes and put them away without applying santizer. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Produce cooler in kitchen: White rice cooling from approx. 11:00am temped at approx. 12:20pm 58°f taken at the center, second temperature taken at approx.1:06 pm at the center 56°f. Product was tightly covered with a lid. Inspector recommended storing product in the freezer under ice bath for rapid cooling. **Warning**
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3/18/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom door left open other than during cleaning or maintenance. Bathroom in the kitchen
- Basic - Paper towel used as liner for food container. Vegetable containers x4
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken was noted under a wire rack, on the bottom shelf on a table and on the floor in dry storage. **Corrected On-Site**
- Basic - Wall in disrepair. Under the three compartment sink and by the rice cooker, several walls are in disrepair in the kitchen
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Three cooks placed on gloves without washing hands
- 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. Wait staff reached into the lettuce with her bare hands, product was not served to the customer
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 45. Curry (in house) 45. Calamari 45 in the reach in cooler on the cook line (large)
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Eggs 91. Fried rice 87 both items were supposed to be on the time control program however the documents were dated may 2013
- High Priority - Raw animal foods not properly separated from each other in holding unit. Poultry was behind beef when held at the prep reach in cooler on the cook line. Provided state form
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Curry (in house) dated 7/22
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See fried rice and eggs violation
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands at the three compartment sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At two hand sinks **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Summer rolls 81 left out on the prep table
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7/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing.
- Basic - Clean utensils or equipment stored in dirty container, knives in kitchen **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food debris accumulated on kitchen floor. Storage room
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken trim **Corrected On-Site**
- Basic - Wall in disrepair. By water heater
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts 56, cookline. Operator added to existing time plan
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Beef over fish, reach in freezer
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Servers area
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk, walk in cooler
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by chemical containers, employee restroom
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5/10/2013 | 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. Fried rice from yesterday temp at 52 degree, stop sales issued
- Food-contact surface not smooth and easily cleanable. Towel under cutting boards
- Critical - Hot water not provided/shut off at employee hand wash sink. By dish area
- Lights missing the proper shield, sleeve coatings or covers. Above dish area
- Observed ceiling in disrepair. At back room, above dry foods storage, chest freezer
- Observed clean utensils/equipment stored in dirty container.
- Observed cutting board grooved/pitted and no longer cleanable. all
- Critical - Observed establishment utilizing time as a public health control without having written procedures. Provided using Time template
- Critical - Observed food stored on floor. 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. Plastic container with no handle used as scoop in sauce
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. In freezers raw chicken over beef, shrimp
- Observed insect control device installed over food preparation area. Hanging on the same shelf with dry foods storage
- Observed personal items stored with food/cleaned utensils at cook line/ dish area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bean spouts temp at 47?, cooked scramble eggs at 78? at cook line, less than 4 hours. Advised
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Egg trays
- Critical - Observed soil residue in storage containers. Seasonings containers, ice scoop holder
- Plumbing system in disrepair. At employee bathroom
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Spring roll, cooked tofu and other ready to eat food in walk in cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/22/2012 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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3/21/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - No Certified Food Manager for establishment. This violation must be corrected by : 5 22 12.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 5 22 12.
- Observed in-use utensil stored in standing water, icemaker scoop
- Critical - Observed raw animal food stored over ready-to-eat food. Eggs over sauces in single door makeline cooler
- Observed utensils stored in crevices between equipment. Knives, cookline
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3/21/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef, pork, chicken 50F in makeline cooler for less than 2 hours per operator. Iced to get through meal rush, but advised to move into effective refrigerator immediately after luch. This violation must be corrected by : 12 16 11.
- Critical - Violation: 03D-01-1 Observed food being cooled by nonapproved method. Rice cooling overnight 50F in too large amount and covered in walk in cooler
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Rice 49F cooling overnight per operator
- Critical - Violation: 04-01-1 Small makeline cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 50F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder Corrected On Site.
- Violation: 15-32-1 Observed glass door cooler gasket torn/in disrepair.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. Bar area, water pitcher in sink basin. Corrected On Site.
- Violation: 37-01-1 Ceiling tiles missing, chest freezer area
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12/20/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Ceiling tiles missing, chest freezer area
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Rice 49F cooling overnight per operator
- Critical - Observed chicken stored on floor in walk in cooler
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. Cooked rice, walk in cooler
- Critical - Observed food being cooled by nonapproved method. Rice cooling overnight 50F in too large amount and covered in walk in cooler
- Observed glass door cooler gasket torn/in disrepair.
- Critical - Observed handwash sink used for purposes other than handwashing. Bar area, water pitcher in sink basin. Corrected On Site.
- Critical - Observed plastic soda bottle stored in ice used for drinks. Bar area Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef, pork, chicken 50F in makeline cooler for less than 2 hours per operator. Iced to get through meal rush, but advised to move into effective refrigerator immediately after luch. This violation must be corrected by : 12 16 11.
- Critical - Small makeline cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 50F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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12/15/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/27/2011 | Routine - Food | Call Back - Complied |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.Reads 18F in ice point Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.Kitchen warewashing area Corrected On Site.
- Critical - Kitchen vegetable cooler incapable of maintaining potentially hazardous food at proper temperatures.Advised to place signage on cooler indicating NO potentially hazardous foods in this unit
- Critical - Makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 45-46F. Do not store potentially hazardous foods in this cooler until maintaining 41F or colder This violation must be corrected by : 4 14 11.
- No copy of latest inspection report.
- Observed attached equipment soiled with accumulated dust.Walk in cooler fan cover.
- Observed ceiling in disrepair.Over dishmachine
- Observed clean utensils/equipment (knives)stored in dirty drawers containers
- Critical - Observed food being cooled by nonapproved method.Peanut sauce made earlier in too large amount and covered. Shallowed and placed into walk in cooler
- Critical - Observed interior of microwave soiled.
- Observed makeline cooler cooler gaskets torn/in disrepair.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Soft cheese 47F in kitchen reach in cooler, employee's food per operator
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Tofu 45-46F, chicken 46F in makeline cooler, moved into walk in cooler for temperature recovery This violation must be corrected by : 4 14 11.
- Critical - Working containers of food removed from original container not identified by common name.Dry storage
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4/13/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.Bulk food containers.
- Critical. Salads cooler incapable of maintaining potentially hazardous food at proper temperatures due to loading warm salad bowls into unit effecting ambient temperature and potentially hazardous foods.
- Observed nonfood-grade containers used for food storage.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.Tested zero ppms after 3 cycles, do not use dishmachine for sanitizing. Set up manual sanitizer until dishmachine is repaired.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease on hood filters
- Observed ceiling in disrepair.Hole in water damaged ceiling tile over cookline
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11/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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.Sprouts 68F on makeline without temperature control. Advised
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cooked tofu 123F. Advised
- Critical. Observed raw animal food (beef) over (grouper) not properly separated from each other in holding unit/during preparation in reach in freezer.
- Critical. Observed food stored on floor.Liquid shortening in dry storage area
- Critical. Observed employee improperly washing hands with gloves on. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.Tested toxic level over 200 ppm.
- Critical. Observed slight buildup of slime in the interior of ice machine.
- Missing drain plug at dumpster.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.Large gap at bottom of back door.
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2/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sprouts held at 66F on cookline. Advised
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Shrimp filled rolls 85F on cookline. Advised
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cooked wonton held at 85F on cookline. Advised.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Chicken over fish in reach in freezer by back door
- Critical. Observed raw animal food stored over ready-to-eat food.Fish over ice cream in reach in freezer by back door
- Critical. Observed cabbage stored on floor in kitchen and vegetables in walk in cooler
- Critical. Observed employees using same utensil to handle raw and cooked product.Tin plates used for setting up foods to cook, mixing raw foods together and ready to eat foods as well
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Observed food manager place tomatoes onto plate with bare hands. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.Plating raw foods and ready to eat foods with same gloves and wiping soiled glove on dry towel.
- Critical. Observed dishwasher handling soiled equipment then handle clean equipment without washing hands.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.2 cycles tested zero ppms. Do not use disfor sanitizing . Set up manual sanitizer until dishmachine is repaired
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Hand wash sink lacking proper hand drying provisions.Warewashing/kitchen area Corrected On Site.
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9/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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