| 12/18/2023 - Compliance Inspection
|
| 12/13/2023 - Routine Inspection
|
|
|
Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:must cover food trays in cooler.
must wash and scrub mixer and can opener
must not leave pudding in can, must not store in tin cans
must provide new rack covers
|
|
|
Physical facilities installed, maintained, clean
Comments:must varnish or provide sealer on bare wood
|
|
|
Proper date marking and disposition
Comments:must label and date-mrk all prepped food
|
| 04/26/2023 - Routine Inspection
|
|
|
Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Must have scoops outside of bins
Must scrub and sanitize ice machines
Wash and sanitize can opener
Must have all food bins covered
|
|
|
Physical facilities installed, maintained, clean
Comments:Must fix tiles in wlak in freezer
|
|
|
Required records available (shellstock tags)
Comments:Must label and date mark all food bins
|
| 01/19/2023 - Routine Inspection
|
|
|
Food & ice obtained from approved source; Food in good condition, safe, & unadulterated
Comments:must cover food. must wipe down and sanitize ice machine
|
|
|
Environmental contamination
Comments:must do general wipe down. must clean light lenses
|
|
|
Proper date marking and disposition
Comments:must and date-mark and label prepped food
|
| 07/27/2021 - Routine Inspection
|
|
|
Food & ice obtained from approved source; Food in good condition, safe, & unadulterated
Comments:Food safe, good condition, unadulterated, and honestly presented; must dispose of significantly dented food cans.
|
|
|
Adequate handwashing facilities; accessible
Comments:Handwashing sink shall not be used for other purpose(s)
Handwashing sink shall be equipped with soap, paper towels and hand sanitizer
|
|
|
Food establishment permit (current and valid)
Comments:Establishment must have a current valid Permit prominently posted
|
|
|
Physical facilities installed, maintained, clean
Comments:Repairing; The physical facilities shall be maintained in good repair; must repair the vent in the kitchen over the ware washing area.
|
|
|
Personal cleanliness, eating, drinking, tobacco
Comments:Personal drinking beverages should be covered and use straws; all employee food and drinks must be kept at a designated location and label "employees only." Employees must be trained to keep all their food at a specific location.
|
|
|
Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Must cover all food in cooler to prevent cross contamination
Must not store containers containing meat on top of containers containing vegetables.
Must use new gloves for taking products out of containers and must not leave the used glove in the container
|
|
|
Proper cold holding temperature (41 F/ 45 F)
Comments:Proper cold holding temperature - Ice bath - Must keep food cold at 41 °F or less; ice baths must be filled along the sides of the food containers to maintain proper temperature
|
|
|
Food handler / no unauthorized persons / personnel
Comments:Must have all the employees renew their food handler certificates as all of them were expired.
|
| 06/11/2019 - Routine Inspection
|
| 06/10/2019 - Compliance Inspection
|
| 12/27/2018 - Routine Inspection
|
|
|
Food and non-food contact surfaces cleanable
Comments:must clean the vents above the cooking station in the kitchen and also in the sushi bar
|
|
|
Proper cooling, equipment adequate to hold temp
Comments:Cooling, heating and holding capacities. must get the reach in cooler fixed as it had a temperature of 53 F
|
|
|
Hands cleaned and washed / gloves used properly
Comments:must use gloves while handling ready to eat food
|
|
|
Approved thawing method
Comments:TCS food shall be thawed under refrigeration or under running water that maintains the food temperature at 41° F or less
|
|
|
Person in charge demonstration of knowledge CFM
Comments:Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an Accredited Program must be present at all times of operation; when the inspectors walked in there was no manager in the restaurant
|
|
|
Proper cold holding temperature (41 F/ 45 F)
Comments:Proper cold holding temperature - Must keep food cold at 41 °F or less; reach in cooler was 53 F and so was the raw chicken in it
|
|
|
Physical facilities installed, maintained, clean
Comments:Storage areas like walk in coolers and freezers shall be maintained in a clean condition
|
|
|
Adequate handwashing facilities; accessible
Comments:Handwashing sink shall not be used for other purpose(s)
Handwashing sink shall be equipped with soap, paper towels and hand sanitizer
|
|
|
Proper date marking and disposition
Comments:TCS food prepared on site must be properly labeled and date marked
Date marking commercially prepared RTE/ TCS food
Food removed from the original container shall be properly labeled and date marked
|
|
|
Personal cleanliness, eating, drinking, tobacco
Comments:Personal drinking beverages should be covered and use straws
|
|
|
Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Must cover all food in the kitchen to prevent cross contamination
Must cover all food in cooler to prevent cross contamination; had food stacked over each other without any barrier
Food must be stored at least 6 inches above the floor
|
|
|
Environmental contamination
Comments:must not keep rubber gloves over the sauces
Must not keep employee food with the food being served to the public
Must also keep the meat in a container instead of using a polybag; the polybag was torn open and some meat was not wrapped at all and stored directly on top of other meat
|
|
|
Proper hot holding temperature (135 F)
Comments:Proper hot holding temperature - Must keep food hot at 135 °F or greater; must move the cooked food immediately to the hot holding unit
|
|
|
Non-food contact surfaces clean
Comments:Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris
Ventilation hood systems, filters need to be cleaned
|
| 07/27/2018 - Routine Inspection
|
| 06/19/2018 - Routine Inspection
|
|
|
Adequate handwashing facilities; accessible
Comments:Must not use the hand sink for any other purpose than hand washing.
|
|
|
Proper cold holding temperature (41 F/ 45 F)
Comments:Must keep eggs in cold holding unit can't stack them at room temp.
|
|
|
Food & ice obtained from approved source; Food in good condition, safe, & unadulterated
Comments:Must not use and place metal pans on top of raw meats and use them as scoops. These containers must be covered and only scoops with handles are permitted.
|
|
|
Approved thawing method
Comments:When thawing you must place ice or cold running water at all times.
|
|
|
Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:must not place items on top of ready to eat foods or meats in the freezer.
Must not over fill raw meats, and chicken in the cold hold units this will cause cross contamination when the food items are touching.
|
|
|
Proper date marking and disposition
Comments:Must date mark all items in the walk in coolers
|
|
|
Environmental contamination
Comments:must not place boxes or totes of food items on the floor. (tote of crab and box green beans on the floor)
|
|
|
Utensils, equipment, linens; properly used, stored
Comments:Scoops must always have handles
|
|
|
Non-food contact surfaces clean
Comments:Floor of cooler and outside handles to the coolers must be cleaned regularly.
|
|
|
Original container labeling (bulk food)
Comments:Must label all containers at all times.
|
|
|
Personal cleanliness, eating, drinking, tobacco
Comments:Employee drinks must have lids and straws at all times.
|
| 11/02/2017 - Routine Inspection
|
|
|
Food & ice obtained from approved source; Food in good condition, safe, & unadulterated
Comments:Must not place containers on top of uncovered food items.
Must not place containers on top of ice that is served to the public.
|
|
|
Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Must keep all items in the walk in coolers covered at all times.
|
|
|
Proper date marking and disposition
Comments:Must date mark all items in the walk in coolers.
|
|
|
Adequate handwashing facilities; accessible
Comments:Hand sinks must not be used for anything except hand washing.
|
|
|
Approved thawing method
Comments:Must not leave chicken on top of freezer to thaw, must be under cold running water, in an ice bath or in the cooler.
|
|
|
Proper cold holding temperature (41 F/ 45 F)
Comments:Items on the sushi bar must stay within temperatures of 41 or below at all times.
sushi items are currently between 56-59 degrees.
Spoke with manager and suggested submerging the plates more in the ice and not just placing on top, changing out the bulbs because you could feel the heat coming off of them, and a time temperature log sheet to ensure safety.
|
| 08/28/2017 - Routine Inspection
|
|
|
Proper date marking and disposition
Comments:Must date mark all items in the walk in cooler.
|
|
|
Utensils, equipment, linens; properly used, stored
Comments:must have scoops with handles.
|
|
|
Proper cold holding temperature (41 F/ 45 F)
Comments:Must keep eggs in the cooler at all times. Eggs must stay of 41 or below at all times.
|
|
|
Original container labeling (bulk food)
Comments:Must label all items not in original containers.
|
|
|
No evidence of insect, rodent, other animals
Comments:must keep flies our of kitchen area.
|
|
|
Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Must not place raw meats on top of each other in the coolers.
must keep items in the walk in covered at all times.
|
| 04/03/2017 - Routine Inspection
|
|
|
Environmental contamination
Comments:Must not place items on tops of ready to eat foods or stack foods on top of each other that are not covered to prevent contamination for occurring. (cold holding unit and in the walk in)
|
|
|
Approved thawing method
Comments:Must only thaw under cold running water, in an ice bath or in the cooler only.
|
|
|
Proper cold holding temperature (41 F/ 45 F)
Comments:Must keep eggs and other cold foods in the cooler unit it is time to prepare them. Never leave any foods out at room temp.
|
|
|
Adequate handwashing facilities; accessible
Comments:Must not pour or place anything in the hand sink it is for hand washing only.
|
|
|
Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Must not place chopped cucumbers under raw chicken being chopped on table top.
|
|
|
Original container labeling (bulk food)
Comments:Must label all containers that are not in original packaging at all times. (several items not labeled).
|
|
|
Food & ice obtained from approved source; Food in good condition, safe, & unadulterated
Comments:Must keep all items covered in the walk in cooler at all times, also all bins must have lids.
|
| 10/28/2016 - Routine Inspection
|
|
|
No evidence of insect, rodent, other animals
Comments:excessive flies.
|
|
|
Original container labeling (bulk food)
Comments:must label all containers not is original packaging.
|
|
|
Person in charge demonstration of knowledge CFM
Comments:all employees must have a food handlers certification.
|
|
|
Utensils, equipment, linens; properly used, stored
Comments:Must use scoops with handles at all time.
|
|
|
Adequate handwashing facilities; accessible
Comments:Must not place or pour anything in the hand sink it is for hand washing only.
|
| 09/19/2016 - Routine Inspection
|
|
|
Toxic substances properly identified, stored, used
Comments:Must keep fly strips out of the kitchen and away from the food products.
|
|
|
Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Must keep all items covered at all times in the coolers and freezers
|
|
|
Proper date marking and disposition
Comments:Must date mark all items in the coolers
|
|
|
Time as public health control; procedures & records
Comments:Must keep accurate records with date marks on items that are in the coolers.
|
|
|
Utensils, equipment, linens; properly used, stored
Comments:Must always use scoops with handles never use bowls etc.
|
|
|
Non-food contact surfaces clean
Comments:Must clean drains throughout the day do it does not back up and have a strong oder.
|
|
|
Proper hot holding temperature (135 F)
Comments:Must ensure all items on the hot holding units are keeping a temp at 135 or higher at all times. Several items were out of temp today and they were taken off the buffet.
|
|
|
Food handler / no unauthorized persons / personnel
Comments:All employees must have a food certification.
|
|
|
Proper cold holding temperature (41 F/ 45 F)
Comments:Must keeps eggs in the cooler at all times. should always be 41 or below.
|
| 08/24/2016 - Compliance Inspection
|
|
|
Single-service, single use articles; properly used
Comments:must not use any single service items as scoops.
|
|
|
Proper date marking and disposition
Comments:Must date mark all items in walk in coolers at all times.
|
|
|
Environmental contamination
Comments:must not place bags of onions on the floor.
|
|
|
Physical facilities installed, maintained, clean
Comments:Must clean cooler floors.
some cleaning has been done however the floors in the coolers must be cleaned as soon as possible.
|
|
|
Adequate handwashing facilities; accessible
Comments:Must have hand soap and hand sanitizer at all the hand sinks.
|
| 08/18/2016 - Routine Inspection
|
|
|
No evidence of insect, rodent, other animals
Comments:Must not have fly strips hanging in the kitchen area and must remove bug zapper from food prep areas.
|
|
|
Food separated and protected during prep, storage
Comments:Must not stack pans on exposed foods
|
|
|
Proper cold holding temperature (41 / 45)
Comments:All cold items must stay at 41 degrees or below at all times.
|
|
|
Utensils, equipment, linens; properly used, stored
Comments:Must not use bowls as scoops must have scoops with handles.
|
|
|
Proper reheating for hot holding (165 in 2 Hrs.)
Comments:All items must be rapid reheated to 165 degrees before placing on the hot holding unit.
|
|
|
Adequate handwashing facilities; accessible
Comments:All hand sinks must be cleaned and nothing placed or poured in hand sink it's for hand washing only.
|
|
|
Proper date marking and disposition
Comments:Must date mark all items in the coolers.
|
|
|
Physical facilities installed, maintained, clean
Comments:Several areas must be cleaned and sanitized the cooler doors, inside the coolers and throughout the restaurant.
|
| 07/05/2016 - Routine Inspection
|
|
|
Adequate handwashing facilities; accessible
Comments:keep handsink clear paper towel accessible
|
|
|
Proper date marking and disposition
Comments:date mark all food in walkin
|
|
|
Non-food contact surfaces clean
Comments:must clean vent and filters
|
|
|
Utensils, equipment, linens; properly used, stored
Comments:must have scoops w/handles
|
|
|
Proper cold holding temperature (41 / 45)
Comments:ready to cook meat 68 cooler off
|
|
|
Approved thawing method
Comments:thaw crawfish in cooler under water
|
|
|
Food separated and protected during prep, storage
Comments:cover all food in walkin
|
| 03/23/2016 - Routine Inspection
|
|
|
Utensils, equipment, linens; properly used, stored
Comments:Must never use tape on the handles of knives or any other utensils used for food preparations.
Must alway use items that have handles never bowls, cups, pans etc.
|
|
|
Environmental contamination
Comments:Must keep all food items or food contact items 6 inches off the floor at all times. (Box of eggs on the floor)
|
|
|
Adequate handwashing facilities; accessible
Comments:Must not pour anything in hand sink and all hand sinks need to be washed.
|
|
|
Non-food contact surfaces clean
Comments:Must clean all coolers, cooler doors etc in the kitchen area there is alot of build up on many of the kitchen surfaces.
must clean vent a hoods.
|
|
|
Approved thawing method
Comments:Must thaw foods correctly under cold running water where it is able to drain and not build up.
|
|
|
Time as public health control; procedures & record
Comments:Must date mark all item in the walk-in cooler.
|
|
|
Proper date marking and disposition
Comments:Must date mark all item in the walk-in cooler at all times. this is an on going issue for each inspection.
|
| 12/30/2015 - Routine Inspection
|
|
|
Food contact surfaces cleaned and sanitized
Comments:all scoops must have handles.
|
|
|
Proper date marking and disposition
Comments:all items in the walk in cooler must be date marked
|
|
|
Approved thawing method
Comments:must thaw under cold running water, ice bath, or cooler.
|
| 11/02/2015 - Routine Inspection
|
| 11/02/2015 - Routine Inspection
|
|
|
Non-food contact surfaces clean
Comments:All areas such as doors to coolers, cooking appliances, etc must be cleaned several areas need cleaned. Also please clean the walk-in floors and freezers.
|
|
|
Proper date marking and disposition
Comments:All items in the walk-in must be date marked.
|
|
|
Approved thawing method
Comments:Must thawing in the cooler, ice bath or under cold running water.
|
| 07/09/2015 - Routine Inspection
|