| Violation
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Observation
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food.
In flour, sugar
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
All equipment throughout operation.
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair.
Hole over dish machine.
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Throughout establishment
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employees drink cups and personal drink bottles on prep table and cutting board next to cook line. Staff removed the items. **Corrected On-Site**
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36-22-4
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Basic - Floor area(s) covered with standing water.
In dish area
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
Throughout kitchen: underneath, between, and behind equipment.
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08B-38-4
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Basic - Food stored on floor.
Pork and sauce in walk-in freezer **Repeat Violation**
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14-69-4
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Basic - Ice buildup in reach-in freezer.
Small white freezer on cook line in rear of kitchen.
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. Manager removed **Corrected On-Site**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon at rice pot in ice water. Manager discarded ice water. **Corrected On-Site**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit.
In reach in cooler
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Shelves throughout kitchen
Fan cover and ceiling in walk-in cooler
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33-16-4
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Basic - Open dumpster lid.
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35B-03-4
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Basic - Outer openings not protected with self-closing doors. **Repeat Violation**
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33-30-4
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Basic - Unnecessary items stored in garbage enclosure.
Pots, large pieces of equipment, and storage racks around dumpyT pad.
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises.
Unused equipment, pots , pallets, and storage racks stored outside of the back door. Owner states that he is remodeling.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.throughout back kitchen area
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29-11-4
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Basic - Water leaking from pipe under triple sink.
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name.
White substance in large ingredients bin, manager states flour and sugar
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22-16-4
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Basic - in cooler interior/shelves have accumulation of soil residues.
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08A-20-5
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High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken over pork in walk-in cooler. Manager removed chicken. **Corrected On-Site** **Repeat Violation**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found.
15 droppings on the side of the ice machine.
Manager instructed staff to clean. **Corrective Action Taken** **Admin Complaint**
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35A-18-4
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High Priority - Rodent rub marks present along walls/ceilings.
Hole in ceiling on dish machine has rub marks leading to dish rack over machine.
Manager asked staff to clean. **Corrective Action Taken** **Admin Complaint**
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03B-01-6
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High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. duck (89F - Hot Holding); pork (89F - Hot Holding); cabbage and pork dumplings (89F - Hot Holding); shrimp (89F - Hot Holding). On table next to cook line. Less than 4 hours. **Warning**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Small white cutting board
Ice scoop
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.
Spoon in sink next to expo line. Manager removed spoon. Sink in rear near dish blocked by prep table. **Repeat Violation**
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11-26-1
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Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Employees signed forms at time of inspection **Corrected On-Site** **Repeat Violation**
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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Pork in walk-in cooler **Repeat Violation**
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