| No violation noted during this evaluation. | 11/23/2015 | Followup | 100 | Advise & Educate |
- Temporary food handler certificates are expired and food employees lack a current food handler permit. (1 penalty point)
- Critical: Employee food is stored with food served to the public. (3 penalty points)
Corrected on site.
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
2 occurences.
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- Food is being covered with linens. (1 penalty point)
- Food in the storage room is not covered to prevent contamination. (1 penalty point)
- Critical: There is no written agreement or statement from the fish supplier stipulating that fish have been frozen and stored at temperatures required to achieve parasite destruction. (3 penalty points)
- Critical: Potentially hazardous food is being cooled at room temperature. (3 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: A consumer advisory is not provided in the printed menu for animal foods that may be served undercooked. (6 penalty points)
- Critical: Food is being stored in non-food grade containers (grocery bags). (6 penalty points)
- Wood is used as a shelf liner in a reach-in cooler. Various surfaces are lined with foil. (1 penalty point)
2 occurences.
- Domestic style freezer is not durable for commercial use. A beverage style cooler is used for potentially hazardous foods. (1 penalty point)
2 occurences.
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Single-use items are being re-used. (1 penalty point)
- Critical: Shelves in the walk-in cooler are unclean to sight and touch. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- Shelves above the 3-compartment sink are dirty. Reach-in cooler shelves are dirty. Non-food contact surfaces of various equipment are dirty. Exterior surfaces of food containers are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
5 occurences.
- Critical: The hand washing sink is used for other purposes. (3 penalty points)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent where food equipment are stored. Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- Not all lights are shielded or shatterproof. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- Various ceiling surfaces are damaged. Various floor surfaces are damaged. A door is damaged leading to the dining area. (1 penalty point)
3 occurences.
- The floor is dirty beneath cooking equipment. Walls are dirty in various areas. The ceiling is dirty in various areas. (1 penalty point)
3 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Critical: There are live cockroaches in the establishment. (3 penalty points)
- Dead cockroaches have not been removed from the premises. (1 penalty point)
- Nonfunctional equipment is stored on the premises. (1 penalty point)
- Carpeting is installed in a food preparation area. (1 penalty point)
- Critical: Chemicals (stain) are stored above food equipment. (6 penalty points)
Corrected on site.
- Critical: A food container is being used to store poisonous or toxic materials (detergent). (6 penalty points)
Corrected on site.
|
11/16/2015 | Routine | 25 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- A container of limes is stored in contact with the culinary ice in the ice bin (1 penalty point)
Corrected on site.
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is being stored on the floor. A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
2 occurences.
- Critical: Potentially hazardous food is being cooled at room temperature. (3 penalty points)
- Critical: Sprouts are being held out of temperature control at 50 °F on a counter. Garlic in oil is being held out of temperature control at 77°F on a counter. (6 penalty points)
Corrected on site.
2 occurences.
- 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: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. Food is stored in newspaper. (6 penalty points)
2 occurences.
- Food equipment is stored on the floor. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The interior of the ice bin is dirty. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- Shelves throughout the kitchen are dirty. Reach-in cooler handles are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
3 occurences.
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. (1 penalty point)
2 occurences.
- The floor is dirty in various areas. Walls are dirty in various areas. The ceiling is dirty in various areas. The floor is dirty beneath cooking equipment. (1 penalty point)
4 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: Chemicals are stored above food equipment. (6 penalty points)
|
11/5/2014 | Routine | 42 | |
- Not all food handlers can document training. (1 penalty point)
- An in-use rice scoop is stored in standing water which measures 65 F. (1 penalty point)
- Bags of onions and containers of food are on floor of walk-in. (1 penalty point)
- Cloth towels are stored in contact with moist foods. (1 penalty point)
- Wooden table and shelving are not all smooth and non-absorbent. Cardboard remnants and cloth covers shelving and cart creating surfaces that are not smooth and non-absorbent. Wrapping on exterior of ice machine creates surfaces that are not smooth. Wood blocks used as leg for cold table are not smooth and non-absorben (1 penalty point)
4 occurences.
- Non-portable equipment ( wok grill, ice machine) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment ( glass door reach-in) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Unpackaged food products are stored in reach-in listed for the storage of packaged and bottled products. (1 penalty point)
- Wooden cutting block has deep crevices and cutting board is scored. (1 penalty point)
- Plastic grocery bags are re-used for storing food. (1 penalty point)
- Critical: Interior surfaces of ice bin of ice machine are not clean. (6 penalty points)
- Critical: Server's access to hand sink is obstructed by a swinging door. (3 penalty points)
- ,Condensate from walk-in drains to a bucket outside of walk-in. Hose bib in kkitchen lacks backflow protection. Water spigot is missing at mop sink (1 penalty point)
3 occurences.
- Space between wall of walk-in and wall of building is not sealed to be easily cleanable. (1 penalty point)
- Light bulbs are not all shielded/shatter resistant above prep area.l (1 penalty point)
- Hand wash sigh is not at one of two hand sinks in prep area. (1 penalty point)
- Less than 20 foot candles of light are measured in warewash area and less than 50 foot candles of light are measured at various prep surfaces. (1 penalty point)
- Drain line is not elevated above floor to facilitate cleaning. (1 penalty point)
- Areas of floor, wall and ceiling are not repaired to be smooth and easily cleanable. (1 penalty point)
- Areas of floor, wall and ceiling are not clean. (1 penalty point)
- No smoking sign is not at entrance. (1 penalty point)
|
12/2/2013 | Routine | 72 | Advise & Educate |
- Critical: Employee is eating in prep/ service area and drinking from an uncovered beverage container in service area. (3 penalty points)
Corrected on site.
- Critical: Raw shelled eggs are stored above produce (6 penalty points)
Corrected on site.
- Bags of produce and containers of food are on floor of walk-in. (1 penalty point)
- Critical: Exposed condiments/food for customer self-service lacks sneeze guard or equivalent protection. (6 penalty points)
Corrected on site.
- .Cloth towels are covering and in contact with moist foods. (1 penalty point)
- Clean kitchenware is not all stored covered/inverted. (1 penalty point)
- Wrapping on exterior of ice machine creates surfaces that are not smooth. (1 penalty point)
- Critical: Cilantro is wrapped in newspaper. Various foods are stored in re-used grocery bags. (6 penalty points)
- Non-portable equipment (ice machine) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Wodden cutting board has deep crevices. (1 penalty point)
- Grocery bags are re-used for food storage. (1 penalty point)
- Critical: Underside of lid above ice is not clean. (6 penalty points)
Corrected on site.
- Critical: Kitchenware is not sanitized after cleaning by warewash machine. (6 penalty points)
Corrected on site.
- Critical: Many towels are stored in handsink. (3 penalty points)
Corrected on site.
- Condensate from walk-in drains to a bucket outside of walk-in. Hose bib below handsink lacks vacuum breaker protection. (1 penalty point)
2 occurences.
- Space between wall of walk-in and wall of building is not easily cleanable. (1 penalty point)
- Light bulbs are not all shielde/shatter resistant above prep area. (1 penalty point)
- Hand drying provision is not at handsink. (3 penalty points)
Corrected on site.
- Hand wash sign is not at hand sink. (1 penalty point)
- Less than 20 foot candles of light are measured in warewash area and less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Areas of floor, wall and ceiling are not maintained to be smooth and easily cleanable. (1 penalty point)
- Areas of floor, wall and ceiling are not clean. (1 penalty point)
- .No smoking sign is not at entrance. (1 penalty point)
|
9/27/2012 | Routine | 46 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Rice scoops are stored in standing water. (1 penalty point)
- Container of food are being stored on the floor. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood in cold drawers across the wok. (1 penalty point)
- Food equipment is not ANSI accredited or equivalent (commercial grade). (1 penalty point)
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent where there is exposed insulation near the entrance door. Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- There is no hand drying provision at the kitchen hand sink near the ware washing machine. (3 penalty points)
- Employee restrooms lack hand washing signage. Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
2 occurences.
- Utility lines are exposed near the ware washing machine. (1 penalty point)
- Various floor surfaces are damaged near the wok Various walls are damaged. (1 penalty point)
2 occurences.
|
8/29/2011 | Routine | 85 | Advise & Educate |
- Critical: Raw pork is stored above fried chicken. Raw shelled eggs are stored above celery in the walk in. (12 penalty points)
2 occurences.
- Cloth is being used to cover food in the walk in. (1 penalty point)
- Food is stored on the floor in the walk in. Raw chicken is sotred above wontons in the freezer. (2 penalty points)
2 occurences.
- Critical: There is no date marking on potentially hazardous ready to eat food in the walk in. (6 penalty points)
- Chairs are not covered to be smooth, non-absorbant, and easily cleanable. Shelves are being lined with wood. Microwave is being lined with cardboard. Make table drawers are being lined with cloth. Reach in is being stored on wood. (3 penalty points)
5 occurences.
- Handsink is not sealed to the wall and in the restroom. (1 penalty point)
- The west reach in is in disrepair. (1 penalty point)
- Inside the reach in is dirty, and outside of various equipment is dirty. (1 penalty point)
- The hot water does not reach 100 F within 30 seconds in the restroom and east handsink. (1 penalty point)
- The walk in drains to a bucket. (1 penalty point)
- There is no cover on the recepticle in the employee restroom. (1 penalty point)
- Some floor drains are not smooth, and non-absorbant. Some areas of wall and ceiling are not smooth, and non-absorbant. There are holes in the ceiling. (3 penalty points)
3 occurences.
- There is a gap at the botom of the door. (1 penalty point)
- There is no handwashing signage in the employee bathroom. (1 penalty point)
- Drain lines are on the floor below the warewasher. (1 penalty point)
- Various areas of walls and floor are dirty. (1 penalty point)
- Coving is missing in various areas. (1 penalty point)
|
11/3/2010 | Routine | 62 | Advise & Educate |
- Critical: An open employee drink is stored on a shelf near food and clean dishware. (6 penalty points)
- Rice scoop is being stored in water noted at 72*F. (1 penalty point)
- Between use damp wipe cloths are being stored on countertops. (1 penalty point)
- Some foods are stored on the floor in the walk in fridge. (1 penalty point)
- Wire rack shelf in cold prep fridge on cookline is rusty. Also some shelving in walk in fridge. (1 penalty point)
- Small wooden pallet that mixer is stored on is not smooth, easily cleanable and non-absorbent . (barewood) Lower shelf on cookline is being lined with aluminum foil. (2 penalty points)
2 occurences.
- True glass door fridge is not certified/rated for the storage of open potentially hazardous foods. (1 penalty point)
- Rubber door gasket to True glass door fridge noted in disrepair. (1 penalty point)
- Shelf above foods in upper portion of cold prep fridge on cookline is soiled with dried food residues. (1 penalty point)
- Critical: Vent hood system on cookline is excessively soiled with grease and oil residues. (6 penalty points)
- Walk in fridge condensor fan covers are soiled. (1 penalty point)
- Some areas of kitchen flooring are no longer smooth,easily cleanable, and non-absorbent. (1 penalty point)
- Some areas of kitchen ceiling and walls noted excessively soiled. (1 penalty point)
|
4/19/2010 | Routine | 76 | Advise & Educate |
- Damp wipe cloth is stored on prep table between use. (1 penalty point)
- Foods already in danger zone observed being cooled at room temperature. (3 penalty points)
- Single service spoons and forks are not stored in a manner to prevent contamination to the mouthpiece areas. (1 penalty point)
- Shelf in cookline fridge noted rusty. (1 penalty point)
- Section of rubber door gasket on glass door fridge noted in disrepair. (1 penalty point)
- Critical: Venthood system is excessively soiled. (6 penalty points)
- Walk in fridge condensor fan covers are soiled. (1 penalty point)
- Critical: Observed employee wash and rinse utensil but not sanitize the utensil. (6 penalty points)
- Critical: Cold water at hand sink by cookline does not shutoff. (3 penalty points)
- Various areas of kitchen ceiling, walls, and flooring noted soiled. (1 penalty point)
|
2/16/2010 | Routine | 76 | Advise & Educate |
| No violation noted during this evaluation. | 11/17/2009 | Routine | 100 | Advise & Educate |
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