- Critical: An employee washed hands at the 3 compartment sink. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Rice scoops are stored in standing ice water. (1 penalty point)
Corrected on site.
- Potentially hazardous food is thawing in standing water. (1 penalty point)
Corrected on site.
- Critical: Sprouts are being held at 47°F in the make table. Manager discarded. (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)
- Critical: Food is being stored in non-food grade containers (sterilite). (6 penalty points)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- There is an accumulation of debris on the exterior of rice cooker. (1 penalty point)
- Critical: Shelve for clean dishes is unclean to sight and touch. The meat slicer is unclean to sight and touch. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. Reach-in cooler handles and gaskets are dirty. (1 penalty point)
2 occurences.
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- Soap provided at three compartment sink. (1 penalty point)
- Soda lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- The floor is dirty beneath cooking equipment. The floor is dirty in various areas (corners). Floor sink is dirty under three compartment sink. (1 penalty point)
3 occurences.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
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10/29/2015 | Routine | 65 | Advise & Educate |
- Critical: Raw meat (beef) is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous and ready to eat foods (cooked meats) that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Critical: Food is being stored in non-food grade containers (sterilite). (6 penalty points)
- Cabinetry is not smooth, easily cleanable and non-absorbent in the front service area. (1 penalty point)
- Domestic style freezer is not durable for commercial use. (1 penalty point)
- The rear hand sink is not sealed to the adjacent wall. (1 penalty point)
- The condenser unit in the walk-in cooler is leaking. (1 penalty point)
- Non-food contact surfaces of various equipment are dirty. Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
Corrected on site.
4 occurences.
- Critical: The rear hand sink has utensils stored inside. (3 penalty points)
Corrected on site.
- The floor is dirty beneath cooking equipment. Walls are dirty in various areas. Floor sinks are dirty. (1 penalty point)
3 occurences.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Carpeting is installed in a food preparation area. (1 penalty point)
Corrected on site.
- Critical: A food container is being used to store poisonous or toxic materials (sanitizer). (6 penalty points)
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3/19/2015 | Routine | 66 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. Employee drinks are stored above food in the refrigeration unit. (3 penalty points)
Corrected on site.
2 occurences.
- Critical: The beverage refrigerator is being used to store potentially hazardous foods. (3 penalty points)
Corrected on site.
- Critical: Raw eggs are stored above ready-to-eat food in a cooler. Raw chicken is stored above beef in the walk-in cooler. (6 penalty points)
Corrected on site.
2 occurences.
- Food containers are not labeled with the common name of the food, near the cooking equipment. (1 penalty point)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Food is being stored in non-food grade containers (grocery bags). Food is being stored in non-food grade containers (sterilite), in the walk-in. (6 penalty points)
2 occurences.
- Gaskets are damaged on a reach-in refrigerator unit. The ventilation hood is not tight fitted. (1 penalty point)
2 occurences.
- A kitchen knife is in disrepair. (1 penalty point)
Corrected on site.
- Critical: The shelves in the walk-in cooler are dirty to sight and touch. The interior of the ice machine is unclean. The flour scoop is dirty to sight and touch. (6 penalty points)
3 occurences.
- Reach-in cooler handles are dirty. Exterior surfaces of food containers (flour) are dirty. The ceiling in the walk-in cooler is dusty. Cabinetry in the front preparation area is dirty to sight and touch. (1 penalty point)
4 occurences.
- Critical: The back hand sink near the dry storage was blocked. The hand sink in the front preparation area was blocked and used as a dump sink. (3 penalty points)
Corrected on site.
2 occurences.
- Walls are dirty in various areas in the walk-in. The floor is dirty beneath cooking equipment. The floor is dirty in various areas. (1 penalty point)
3 occurences.
- Not all floor/wall junctures are coved and sealed, near the meat slicer. (1 penalty point)
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10/1/2014 | Routine | 65 | |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of opened food is being stored uncovered in the units room. (1 penalty point)
- Critical: Cooked meats and noodles are being held at 50 degrees F in a make line cooler. (6 penalty points)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: There is no measurable sanitizer concentration in the warewashing machine. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
Corrected on site.
- The floor underneath cooking equipment is unclean. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The cold water valve is not working on the front hand sink. (1 penalty point)
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7/15/2013 | Routine | 71 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
Corrected on site.
- Critical: Cooked chicken is being held at 48 °F in the make table. (6 penalty points)
- Single service items are not stored to prevent contamination. (1 penalty point)
- Wire shelving racks in the walk-in are no longer smooth or easily cleanable. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- The floor is dirty in various areas. (1 penalty point)
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8/16/2012 | Routine | 88 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Cooked fish and chicken in the make line are holding out of temperature at 62 and 60 degrees F. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Wire shelving racks in the walk in fridge are no longer smooth, non absorbent or easily cleanable. (1 penalty point)
- Shelving racks in the walk in fridge are dirty. (1 penalty point)
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The front door does not have a No Smoking sign. (1 penalty point)
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8/29/2011 | Routine | 87 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Containers of food in reach in fridges are not covered to prevent contamination. (1 penalty point)
- Critical: Raw chicken stored on a shelf is holding out of temperature at 53 degrees F. (6 penalty points)
- Critical: Date marking stickers for food in the walk fridge are not properly marked to have pre-cooked foods used within 7 days. (6 penalty points)
- Critical: The wire shelving units in the walk in fridge are dirty. (6 penalty points)
- The interior of the freezers are dirty, (1 penalty point)
- The mop sink faucet is outfitted with a Y-connector disabling backflow prevention. (1 penalty point)
- Employee cell phone is stored on the meat slicer. (1 penalty point)
- Various walls are damaged. (1 penalty point)
- Various FRP walls are dirty. Shelving units in the dry storage area are dirty. (1 penalty point)
2 occurences.
- Various areas of the coving are in disrepair. (1 penalty point)
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2/11/2011 | Routine | 73 | Advise & Educate |
- Containers of food are not covered to protect from contamination in the reach-in fridge. (1 penalty point)
- Critical: The water that is holding rice scoops is out of temperature at 79 degrees F. (6 penalty points)
Corrected on site.
- Various cleaned dishware are stored/stacked wet. (1 penalty point)
- Critical: Various chemical bottles are not labeled. (6 penalty points)
Corrected on site.
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7/7/2010 | Routine | 86 | Advise & Educate |
- Food is stored in non-foodgrade containers. (1 penalty point)
- The caulking above the grill hoods is in disrepair. (1 penalty point)
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12/16/2009 | Followup | 98 | Advise & Educate |
- Some employees do not have food handler cards. (1 penalty point)
- A ServeSafe certificate is not present int he restaurant. (1 penalty point)
- Critical: An employee was seen eating while working. Employee food is stored above ready to eat food in the True Freezer. (6 penalty points)
2 occurences.
- Critical: Raw beef stored in the reach in fridge is stored above ready to eat foods. (6 penalty points)
- Critical: Raw shelled eggs are stored above and next to ready to eat and cooked meats in the walk in fridge. (6 penalty points)
- A container is not labeled with the common name of the ingredient it holds. (1 penalty point)
- Wiping rags are stored on preparation sufaces without a measurable amount of sanitizer in them. (1 penalty point)
- Raw meat in the True Freezer is stored next to ready to eat foods. (1 penalty point)
- Critical: The chicken, fish and garlic/oil mixture are holding out of temperature on the make line at 46 degrees F, 44 degrees F and 68 degrees F. The beef in the walk in fridge is holding out of temperature at 50 degrees F. (12 penalty points)
2 occurences.
- Critical: Food held longer than 24 hours in the walk in fridge is not date marked with the date of preparation. (6 penalty points)
- Food is stored in non-foodgrade containers in the walk in fridge. A preparation counter is repaired with duct tape. (2 penalty points)
2 occurences.
- Clean dishware are stored and stacked wet. (1 penalty point)
- Clean dishware are stored on the make line cold holding machine unprotected from contamination. Various packages of food in the True freezers are not covered to protect from contamination. Various containers of food are not covered to protect from contamination in the walk in fridge. Various serving plates and bowls are not stored to protect from contamination in the front service area. (3 penalty points)
4 occurences.
- There are no ambient air thermometers in the True Freezers. (1 penalty point)
- The caulking around the grill hoods is in disrepair. (1 penalty point)
- Critical: The exhaust fan in the wok cook area is dirty with excess dirt accumulation. The Hobart meat slicer has an accumulation of old food built up on the slicing mechanism. The inside of the front service area ice machine is dirty. (18 penalty points)
3 occurences.
- A faucet to the three compartment sink is leaking. (1 penalty point)
- The spray nozzle to the dishwash area spray hose falls below the flood rim of the sink disabling backflow prevention. (1 penalty point)
- The womens restroom does not have a covered trashcan. (1 penalty point)
- Handwash sinks do not have handwash reminder signs posted. (1 penalty point)
- Employee personal items are stored on a preparation surface. (1 penalty point)
- Various areas of the ceiling tile are missing or in disrepair. (1 penalty point)
- The walls and ceilings are dirty with dirt accumulation in the wok cook area. (1 penalty point)
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12/8/2009 | Routine | 26 | Advise & Educate |
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