- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop and spoon in 82° water.
- Basic - Soil residue build-up on nonfood-contact surface. In bottom of freezer in kitchen.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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6/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Dead roaches on premises. 8 dead roaches around dishmachine. 13 dead roaches in between 3 comp and kelvinator cooler.
- Basic - Food debris accumulated on kitchen floor. Throughout and behind cooks line.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice. At front bar area.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop and spoon in 82° water.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish in standing water in kitchen.
- Basic - Soil residue build-up on nonfood-contact surface. In bottom of freezer in kitchen.
- 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. Employee stocking carrots not for immediate cook.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Large spray jug of raid bug barrier.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts 49°, garlic and oil 54°, cabbage 51°. Set operator up on time as public health control.
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over mint and limes in refrigerator beside mop sink.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. In 3 comp.
- Intermediate - Handwash sink not accessible for employee use at all times. Sink beside ice machine with plastic containers. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Beside ice machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink. Beside ice machine.
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6/11/2014 | Routine - Food | Warning Issued |
- Basic - In-use tongs stored on oven door handle.
- Basic - Soil residue build-up on nonfood-contact surface. Grease build up on hood filters above cooks line
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 82 at handsink in kitchen(turned hot water on at 2:15p.m.checked at 2:18p.m. Temperature was 90°F, )
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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3/5/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. In rice and nuts in dry storage area
- Basic - Clean knives/utensils stored in crevices between equipment. Knife between prep table and reach in on cooks line.
- Basic - Food-contact surface not smooth and easily cleanable. Wicker basket used to reheat rice on cooks line.
- Basic - In-use tongs stored on oven door handle.
- Basic - Soil residue build-up on nonfood-contact surface. Grease build up on hood filters above cooks line
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 82° at handsink in kitchen
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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12/31/2013 | Routine - Food | Warning Issued |
- Basic - Attached equipment soiled with accumulated grease.hood filters on the cook line.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.Kitchen area.
- Basic - Buildup of food debris/soil residue on equipment door handles.reach in upright coolers and deli cooler in the kitchen.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.Up right reach in coolers and the deli style cooler on the cook line.
- Basic - Food stored on floor.Case of rice in the kitchen.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.Throughout.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Throughout the reach in cooler at the cook line
- High Priority - License expired within 30 days after expiration date.
- High Priority - Raw animal food stored over ready-to-eat food.raw whole shell eggs over lettuce and peppers in the reach in cooler in the hallway from the kitchen.
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2/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.(front area hand sink)
- Critical - Handwashing cleanser lacking at handwashing lavatory.(ladies restroom )
- Critical - Observed hand wash sink used for purpose other than washing hands.(sink has a water filter attached to it for filling water glasses)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(raw shell at 75 degrees f, left on cooks line over night, person in charge discarded)
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7/11/2012 | 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.Sugar bin.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Handled cup and spoon for cooked rice.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.Placed under running water.
- Critical - Observed raw animal food stored over ready-to-eat food.Raw whole shell eggs over produce in reachin cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Throughout reachin coolers.
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12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- Food-contact surface not smooth and easily cleanable.Cardboard used on shelf in reachin freezer on cookline .
- Observed build-up of grease on nonfood-contact surface.Hood filters on cookline.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.Ledge over ice bin and side facing handwashing sink.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Rice bin in hallway.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Oil and Fresh garlic on cookline Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.Raw whole shell eggs over Kahle and sprouts in reachin cooler.
- Observed utensils in poor condition.Spatulas with worn rubber tips.
- Critical - Working containers of food removed from original container not identified by common name.Condiment bottle on cookline.
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9/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/22/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface.Hood filters on cookline.
- Violation: 24-10-1 Observed utensils stored in crevices between equipment.Knives on cookline.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times.Condiment cart blocking access.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times.Hallway to kitchen handwashing sink near ice machine has cart full of dirty dishes in front of handwashing sink.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing.Observed food container lids in handwashing sink on cookline.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.Cookline.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.Cookline .
- Critical - Violation: 52-01-1 Identity of food or food product misrepresented.Corrected on sight.Crab Rangoon on menu and imitation used.White Tuna in menu and Escolar used.Menus printed in house and easily corrected.
- Critical - Violation: 53B-08-1 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 This violation must be corrected by : 04/04/2011.
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4/11/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions.Cookline .
- Critical - Handwash sink not accessible for employee use at all times.Condiment cart blocking access.
- Critical - Handwash sink not accessible for employee use at all times.Hallway to kitchen handwashing sink near ice machine has cart full of dirty dishes in front of handwashing sink.
- Critical - Handwashing cleanser lacking at handwashing lavatory.Cookline
- Critical - Identity of food or food product misrepresented.Corrected on sight.Crab Rangoon on menu and imitation used.White Tuna in menu and Escolar used.Menus printed in house and easily corrected.
- Critical - No handwashing sign provided at a handsink used by food employees.Cookline.
- 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 This violation must be corrected by : 04/04/2011.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Sushi area. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface.Hood filters on cookline.
- 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 handwash sink used for purposes other than handwashing.Observed food container lids in handwashing sink on cookline.
- Observed nonfood-grade containers used for food storage.Cans used to store shrimp and fish on ice Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water.Pork,Beef and chicken Corrected On Site.
- Critical - Observed raw animal food stored over cooked food.Raw whole quail eggs over produce in the reachin cooler in hallway to the kitchen.
- Observed utensils stored in crevices between equipment.Knives on cookline.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Throughout kitchen coolers.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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1/31/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.Raw whole shell eggs over sauces in reachin cooler on cookline .
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Tongs on oven handle.
- Observed utensils stored in crevices between equipment.Knive on cookline.
- Critical. Identity of food or food product misrepresented.Imitation crab on menu using C instead of krab Corrected On Site.New permanent menu not yet printed.
- 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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11/9/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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