- Basic - Exterior door has a gap at the threshold that opens to the outside.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. BEEF 47, CHICKEN 51, SEAFOOD 48
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- 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/soiled.
- Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. WALKIN FREEZER, NOT WORKING, NOT ENOUGH SPACE FOR ALL FOOD IN WALKIN COOLER
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07/23/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Dead roaches on premises. FLOOR BY BACK DOOR, BEHIND COOKLINE
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored on floor. SEAFOOD
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. BEEF 47, CHICKEN 51, SEAFOOD 48
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. WALKIN FREEZER, NOT WORKING, NOT ENOUGH SPACE FOR ALL FOOD IN WALKIN COOLER
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Soil residue in food storage containers.
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07/22/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/15/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored on floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Nonfood-grade bags used in direct contact with 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 an improper manner.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soil residue build-up on nonfood-contact surface.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- High Priority - Raw animal food stored over cooked food.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- High Priority - Roach activity present as evidenced by live roaches found BY 10 , LIVE ROACHES ON TOP OF REACH IN FREEZER, INSIDE FOOD PREP AREA, LOCATION OPEN TO THE PUBLIC
- High Priority - Roach excrement and/or droppings present. ON TOP OF REACH IN FREEZER, AGAINST WALL, INSIDE KITCHEN, LOCATION OPEN TO THE PUBLIC.
- 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 - Employee not performing their work duties in a manner consistent with the Food Code requirements.
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2/14/2014 | Routine - Food | Emergency order recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food debris accumulated on kitchen floor.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Uncovered food stored near sink exposed to splash.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- 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 - Soap dispenser at handwash sink not working/unable to dispense soap.
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8/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- 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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3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Observed bathroom facility not clean.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing.
- 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 - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
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10/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. Repeat Violation.
- Violation: 14-33-1 Observed equipment in poor repair. reach in freezer door.
- Violation: 14-35-1 Observed ripped/worn card board used as shelf cover. Repeat Violation.
- Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. shelves Repeat Violation.
- Violation: 15-40-2 No metal container installed for catching grease from hood drip tray. For reporting purposes only.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets. Repeat Violation.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelves used to store utensils. Repeat Violation.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. walk in cooler Repeat Violation. Repeat Violation.
- Critical - Violation: 35A-06-1 Observed the accumulation of dead trapped insects in control devices by storage area. light panels in kitchen
- Violation: 37-12-1 Ceiling not smooth and easily cleanable in kitchen area.
- Critical - Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Hand washing not done when changing tasks.
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4/9/2012 | Routine - Food | Call Back - Complied |
- Ceiling not smooth and easily cleanable in kitchen area.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. pans
- Critical - Equipment food-contact surfaces and utensils not sanitized. cutting board washed but not sanitized.
- No metal container installed for catching grease from hood drip tray. For reporting purposes only.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. shelves Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils in shelf.
- Observed beverage/ice dispensing equipment that allows contamination of the lip-contact surface. used to scoop ice.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelves used to store utensils. Repeat Violation.
- Critical - Observed dead roaches on premises. dead roaches underneath reach in cooler by kitchen entrance, 2 dead roaches in shelves by reach in cooler, 4 dead roaches underneath shelves.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Hand washing not done when changing tasks.
- Observed equipment in poor repair. reach in freezer door.
- Critical - Observed food stored on floor. sauce bucket. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. walk in cooler Repeat Violation. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. food manager washing hands in 3 compartment sink.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. shrimp and spring roll.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over wonton paper inside walk in freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp and pasta. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham
- Observed residue build-up on nonfood-contact surface. inside walk in cooler shelves.
- Observed ripped/worn card board used as shelf cover. Repeat Violation.
- Critical - Observed roach activity as evidenced by live roaches found 2 live by reach in cooler.
- Critical - Observed soiled reach-in cooler gaskets by cook line. Repeat Violation.
- Critical - Observed soiled reach-in cooler gaskets. Repeat Violation.
- Observed storage of maintenance tools in areas that may result in cross-contamination. pliers next to rice cooker.
- Critical - Observed the accumulation of dead trapped insects in control devices by storage area. light panels in kitchen
- Critical - Observed uncovered food in holding unit/dry storage area. Repeat Violation.
- Observed unnecessary items on the premise. old equipment by walk in cooler and empty cardboard boxes inside establishment.
- Observed wall soiled with accumulated black debris in walk in freezer .
- Observed wall soiled with accumulated food debris. different areas of kitchen .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork Repeat Violation.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm.
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4/6/2012 | Routine - Food | Warning Issued |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.shelfs /raw wood
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.handles on equipment
- Observed build-up of mold-like substance on surface of nonfood-contact surface.inside walkin door
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans.tomato ketchup
- Critical - Observed food stored on floor.walkin
- 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 - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.tempura chicken must be held hot or cold Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Observed ripped/worn card board foil used as shelf cover.
- Critical - Observed soiled reach-in cooler gaskets.
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10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed food being cooled by nonapproved method.
- Observed food debris accumulated on walk-in cooler floor.
- Critical - Observed food stored in a prohibited area.Food being prepared in dinning room table away from kitchen area.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Dry storage shelving
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Observed ripped/worn cardboard used as shelf cover.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Critical - Observed the accumulation of dead or trapped insects in kitchen arealight covers
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Vacuum breaker mising at hose bibb.Mopsink
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/7/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Thermometers not calibrated according to manufacturer's specifications.
- Critical. Observed food stored on floor.Inside walk-in 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 ready-to-eat food.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.Walk-in cooler racks
- Observed ripped/worn cardboard used as shelf cover.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of soiled material on racks in the walk-in cooler.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Duck Oven
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Rice cookers
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Knife holdster
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Dry food storage racks
- Critical. Vacuum breaker mising at hose bibb.Mopsink
- Floors not constructed easily cleanable.
- Observed grease accumulated under cooking equipment.
- Observed grease accumulated on kitchen floor.
- Observed wall soiled with accumulated black debris inside walk-in cooler .
- Observed wall soiled with accumulated dust.Backdoor area
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
- Critical. One employee with expired proof of required employee training . 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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9/17/2010 | 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. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Missing drain plug at dumpster.
- 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 : 07/26/2010.
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5/26/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed nonfood-grade containers used for food storage.
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2/15/2010 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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