Inspections are based on regulations that are designed to eliminate risk factors for food borne disease. Each violation of these regulations is listed under the inspection.
Violation Types
Priority (P): The highest risk violations which are directly related to an increased risk of foodborne illness. Examples include improper handwashing, unsafe food temperatures.
Priority foundation (Pf): Violations that can create a high risk (Priority) violation. Examples include lack of soap at a handsink, no calibrated thermometer, no test strips to check sanitizer levels.
Core (C): Lower risk violations. Examples include general maintenance of facility (floors, walls, ceilings).
Correction Requirements: (P) and (Pf) violations must be corrected immediately when possible. Follow-up inspections occur to ensure all of these violations have been resolved if not corrected during the routine inspection. (C) violation corrections are verified at the next routine inspection.
To view the current regulations please click here
| 03/13/2024 - ROUTINE INSPECTION
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3-302.11 - PRIORITY
Violation Comments:The upright cooler in the back had a box of chicken stored next to ready to eat vegetables that were stored on the shelf and not contained in a container. There was no protection from contamination if the box were to have leaked since the vegetables were not contained.
Raw animal food such as uncooked meat and eggs are more likely to contain specific harmful organisms. Cross contamination must be prevented by properly storing ready-to-eat food above raw animal foods. In addition, raw animal foods must be stored based on the minimum internal cooking temperature with those with the lowest cooking temperature on higher shelves than those with higher cooking temperatures. This ensures that any contamination that falls on the food on lower shelves is still cooked above the temperature required to kill harmful microorganisms.
Corrected on site: The person in charge rearranged the cooler so that the chicken was down and below the ready to eat vegetables.
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3-401.11 - PRIORITY
Violation Comments:At the time of the inspection an order of shrimp that was cooked was temperature checked by the inspector and som eof the shrimp was found to have a temperature as low as 115F.
Raw animal foods, including shrimp/fish must have an internal cooking temperature of 145 or above for 15 seconds in order to be considered a full cook.
Corrected on site: The person in charge discarded the item and remade the order. They discussed with the inspector how to change so that this would not happen again and will temperature check for safety more often to ensure consistency in cooking times and temperatures.
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| 08/31/2023 - ROUTINE INSPECTION
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6-501.14 - CORE
Violation Comments:The ventilation system and hoods had a build-up of grease and debris.
All parts of a ventilation system must be cleaned at a frequency that prevents buildup to protect food and equipment from contamination.
To correct: Deep clean ventilation system and increase frequency of cleaning.
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| 02/02/2023 - ROUTINE INSPECTION
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| 01/17/2023 - ROUTINE INSPECTION
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3-501.16 - PRIORITY
Violation Comments:The rice was holding at 120 F at the time of inspection. Hot potentially hazardous food must be held 135 F and above.
Potentially hazardous foods (time and temperature controlled for safety) held hot must be held at or above 135F to limit the growth of harmful bacteria and production of toxins.
Corrected at the time of inspection: Rice was discarded voluntarily and the person in charge provided a new batch that was held in the hot holding unit.
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3-501.15 - PRIORITY FOUNDATION
Violation Comments:Prior cooked chicken was cooling at the two door cooler in a large 2.5 gallon covered plastic container. Facility must utilize rapid cooling methods to ensure safe foods. This is a repeat violation.
Potentially hazardous foods must be cooled using proper cooling methods such as cooling with the lids off, smaller portions, using ice/ ice wand, stirring frequently, using shallow metal pans, etc. The temperatures of potentially hazardous foods must rapidly cool from 135F to 70F within 2 hours and 70F to 41F within an additional 4 hours to limit the growth of harmful bacteria and toxins.
To correct: Provide a plan for rapid cooling this food as there is no walk in cooler available in the facility. As part of the plan food may not be covered unless it has first been cooled all the way. Further, plastic is not a good conduction for transfer of energy - utilize new means prior to storage in a plastic tub. Failure to correct could lead to further enforcement. This is the 1st repeat of this violation. A follow up will occur in approximately 10 days.
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3-501.14 - PRIORITY
Violation Comments:A large batch of chicken stated by the person in charge to be cooked the day prior was measured from 43-46 F during the inspection. See cooling methods violation where it was cooling in a covered plastic container at the two door cooler. This is a repeat violation and a risk control plan is to be issued to help the establishment correct this issue.
Potentially hazardous food must be cooled from 135F to 70F in the first two hours and from 70F to 41F within the next 4 hours to limit the growth of harmful bacteria and toxins.
A follow up inspection will occur in approximately 10 days. Food was discarded voluntarily by the person in charge as a temporary correction. Enforcement in the form of a risk control plan will be issued.
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6-501.14 - CORE
Violation Comments:The ventilation system was observed to have drips coming from where there is a build up of debris. This is a repeat violation.
This can be a source of contamination and must be cleaned more frequently. Further, it may become a fire issue.
To correct: Clean the ventilation system within 10 days and greater schedule of cleaning is required.
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6-501.12 - CORE
Violation Comments:The walls behind the fryer are accumulated with a large build up of debris. The ceiling also has cobwebs that need to be cleaned away.
Facility must be cleaned as often as required to preclude large build ups.
To correct: In ten days clean behind the fryer and the kitchen ceilings. A follow up will occur.
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4-501.12 - CORE
Violation Comments:The main cutting board is showing a brown discoloration and needs to be resurfaced or replaced due to the amount of usage that occurs.
Cutting boards when in poor repair/scoring/scratching can harbor bacteria and pathogens potentially and must be repaired/replaced.
To correct: Within 10 days provide a repair or replacement of this main cutting board.
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4-602.13 - CORE
Violation Comments:1. The two door coolers on the inside have a large build up of debris.
2. The cook line spice equipment has a large build up of residue/food.
3. The cook line fan has a large build up of residue/food.
Non-food contact surfaces must be cleaned as frequently as required to ensure that debris does not contaminate clean surfaces throughout.
To correct: Within 10 days clean all these areas noted. A follow up will occur to review cleaning. Maintain a better schedule going forward.
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| 07/12/2022 - FOLLOW-UP INSPECTION
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| 06/28/2022 - ROUTINE INSPECTION
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6-501.14 - CORE
Violation Comments:The hood system is needing to be cleaned as there is an accumulation of debris hanging from the unit's vents.
Air ducts and filters must be cleaned/changed so that they do not become a source of contamination.
To correct: Within 7 days have the filters and hood system cleaned. Maintain a smaller schedule for cleaning if additional usage/strain on the system.
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3-501.15 - PRIORITY FOUNDATION
Violation Comments:Observed cooked in house chicken cooling in a large plastic 5 gallon bucket from the day before. The food is cooled in cold water (65 F) first, but then is placed into the cooler in large buckets, which is not rapid methods while still in the temperature danger zone. See other violation cited for timeframes.
Potentially hazardous foods must be cooled using proper cooling methods such as cooling with the lids off, smaller portions, using ice/ ice wand, stirring frequently, using shallow metal pans, etc. The temperatures of potentially hazardous foods must rapidly cool from 135F to 70F within 2 hours and 70F to 41F within an additional 4 hours to limit the growth of harmful bacteria and toxins.
To correct: Within 7 days, add a rapid cooling method such as ice, or spread out the food on metal sheet trays with no more than 2" of product. Will return for a follow up to assess the new system in place.
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6-501.18 - CORE
Violation Comments:The plumbing under the wok in the basement is showing a large grease build up that needs to be cleaned away.
Plumbing fixtures shall be cleaned as often as required to keep them in a state of cleanliness. This ensures no contamination from these items.
To correct: Within 7 days clean the plumbing in the basement where the wok water line discharges. Maintain a cleaning schedule.
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3-501.14 - PRIORITY
Violation Comments:Cooked chicken from the day before was measured 48 F in a two door cooler within a plastic bucket.
Potentially hazardous food must be cooled from 135F to 70F in the first two hours and from 70F to 41F within the next 4 hours to limit the growth of harmful bacteria and toxins.
Temporary correction on site: Chicken was voluntarily discarded at the time of inspection. Will return for a follow up to ensure that all foods cooling are within the safe time frames for cooling. Within 7 days retrain staff on rapid cooling to keep food within safe time frame noted in this violation.
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6-202.15 - CORE
Violation Comments:The outer opening self closer is no longer working/wasn't hooked up. This is a repeat violation.
Outer openings must be self-closing to protect the establishment from pests.
Corrected on site: Person in charge put the self closer back together and it worked adequately. Person in charge stated they will keep this attached/working.
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4-302.12 - PRIORITY FOUNDATION
Violation Comments:No food probe thermometer for testing food temperature was available during the inspection.
A food thermometer is required to be accessible on site at all times to monitor holding, cooking, and cooling temperatures. Verifying temperatures accurately is necessary to limit the risk of harmful pathogens or toxin formation in food.
Corrected on site: Food measuring probe was purchased and made available at the end of the inspection.
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5-205.15 - CORE
Violation Comments:1. There is a leak in the plumbing in the basement that requires repair. It is causing moisture to leak on the floor area, which is caught by bucket system.
2. There is a leak under the clean water line in the men's room. Water is being collected in a pan.
Plumbing must be maintained in good repair to convey all water/material away from the facility and to safely move water without leaks through the facility.
To correct: Within 7 days repair the leaking water line, maintain all plumbing.
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3-305.11 - CORE
Violation Comments:Personal food was observed stored in freezers on top of and intermixed with the restaurants food.
Food stored for the restaurant usage must be protected from contamination.
To correct: Within 7 days move all personal foods to one freezer, or to an area dedicated to employee food storage, with a label and away from restaurant food.
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