- The health department permit is not posted in public view. (1 penalty point)
Corrected on site.
- In-use knives are stored in an unclean location between pieces of equipment. The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
Corrected on site.
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Bulk sugar is being stored in non-food grade containers (plastic bins that are not food grade). Noodles are being stored is plastic grocery bags that are not food grade. (6 penalty points)
2 occurences.
- Single service items are stored on the floor. (1 penalty point)
Corrected on site.
- Mop sink faucet is leaking. The 3-compartment sink faucet is leaking. (1 penalty point)
2 occurences.
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
Corrected on site.
|
6/26/2015 | Routine | 83 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
Corrected on site.
- Critical: Mung bean sprouts are being held out of temperature control at 60°F on a counter. (6 penalty points)
Corrected on site.
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
Corrected on site.
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Critical: Toxic materials that are not used for food establishment operations are stored in the food establishment. (3 penalty points)
Corrected on site.
|
1/6/2015 | Routine | 81 | Advise & Educate |
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
Corrected on site.
- Critical: Cooked meat is being held at 44°F in the make table. (6 penalty points)
|
6/17/2014 | Routine | 93 | Advise & Educate |
- The sears refrigerators are not durable commercial equipment. (1 penalty point)
- The pan shelf is not elevated for cleaning accessability. (1 penalty point)
- The display in the front area drains into a bucket and the plastic tubing is dirty. (1 penalty point)
- The ceiling in the storage area is not smooth, non-absorbent and easily cleanable. (1 penalty point)
- The right side of the hood is not sealed to the wall. (1 penalty point)
|
12/5/2013 | Followup | 95 | Advise & Educate |
- Unable to document food handler training. (1 penalty point)
2 occurences.
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: A personal drink is being stored on a preparation table. (3 penalty points)
- The refrigerated units lack an ambient air thermometer. (1 penalty point)
- Cups and bowls are used as a scoop. (1 penalty point)
- Critical: Food is stored with miscellaneus items. (6 penalty points)
- Raw meat is being thawed on the floor at room temperature. (1 penalty point)
- Critical: The cooked rice is holding temperature of 46 degrees F. in the make table. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Lids are being stored in a dirty cardboard box. (1 penalty point)
- The refrigerators are not not durable commercial equipment and does not belong in a restaurant. (1 penalty point)
4 occurences.
- Critical: There is no probe thermometer available with range of 0 - 220°F. (3 penalty points)
- The mop sink is not sealed to the wall. The front counter is not sealed to the wall. (1 penalty point)
2 occurences.
- There is a leak under the ice machine. A light is burned out in the hood and in the dining area. The pans are being stored on a shelf held up by milk containers. (1 penalty point)
3 occurences.
- Critical: There is no sanitizer in use. (6 penalty points)
- The fan guard in the refrigerator is not clean. (1 penalty point)
- Critical: The ice machine is not clean. Dry ingredient bins are not clean. Knives are stored in a dirty area. (6 penalty points)
3 occurences.
- The curtain is not easily cleanable and is very dirty. The gaskets are not clean on the make tables. (1 penalty point)
2 occurences.
- The ceiling in the storage area and over single service items and the refrigerator in the front area is not smooth and easily cleanable. (1 penalty point)
2 occurences.
- Ceiling vents are not clean. The floor under the stoves and under the pan shelf is not clean. The wall behind the stoves is not clean. The hood and the hood baffles are not clean. (1 penalty point)
4 occurences.
- The restaurant is cluttered with unnecessary items and nonfunctional equipment. (1 penalty point)
- Critical: Medication is stored on the water station and in various areas throughout the facility. (6 penalty points)
|
11/19/2013 | Routine | 47 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- The ice scoop is stored with the handle in contact with culinary ice. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
2 occurences.
- Food in the storage room is not covered to prevent contamination. (1 penalty point)
Corrected on site.
- Critical: Raw meat and sliced tomatoes are being held at 48 °F in the make tables. (6 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- A purse is stored on a food prep surface. (1 penalty point)
|
4/7/2011 | Routine | 81 | Advise & Educate |
- Plates are stored unprotected from contamination. Single use items are stored on the floor. (2 penalty points)
2 occurences.
- The light at hood are not working (under 50 foot candles). (1 penalty point)
- Critical: Chemicals are stored next to food ingredients. (6 penalty points)
|
3/1/2010 | Routine | 91 | Advise & Educate |
- Critical: Raw meat is stored above noodles. (6 penalty points)
- An untreated wood shelf is used for food storage in the kitchen. (1 penalty point)
- The fly swater is stored next to meat slicer. (1 penalty point)
- The floor under the water dispensing unit is unclean. (1 penalty point)
|
12/12/2008 | Routine | 91 | Advise & Educate |
- Single-Service items are stored unprotected from contamination. (1 penalty point)
- An ambient thermometer is missing from small reach-in coolers. (1 penalty point)
- The handles at various units are unclean. (1 penalty point)
- The floor under the dryer and stove is unclean. (1 penalty point)
|
2/14/2008 | Routine | 96 | Advise & Educate |
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