Major Violations are critical risk factor violations that pose the highest risk of causing food poisoning (or foodborne illness). Major violations require immediate corrective action.
Minor Violations are critical risk factor violations that pose less risk of causing food poisoning (or foodborne illness). Minor violations do not warrant immediate verification of compliance.
Good Retail Practice violations are preventative measures that include practices and procedures that effectively control the introduction of hazards into food.
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Service
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Score
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Date
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ROUTINE INSPECTION
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11/21/2023
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Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments: Observed plastic containers stacked with visible liquid between containers. Operator states these utensils were properly wash, rinsed, and sanitized. Discontinue stacking containers prior to completely air drying. Operator unstacked containers to allow for complete air drying for proper sanitization.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed heavy grease build up under cookline. Clean and maintain to prevent attracting vermin by 11/28/23.
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ROUTINE INSPECTION
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06/07/2023
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ROUTINE INSPECTION
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12/15/2022
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Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed grease and grime accumulation under wok cookline. Clean and maintain to prevent attracting vermin by 12/29/22.
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ROUTINE INSPECTION
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09/06/2022
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Hot and cold water available
An adequate, protected, pressurized, potable supply of hot water (120°F) and cold water shall be provided at all times. (113953(c), 114099.2(b))
Inspectors Comments: Observed 85F maximum water temperature at gender neutral restroom. Operator adjusted water temperature to measure 107F at a pre-mixed faucet to ensure proper handwashing.
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ROUTINE INSPECTION
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05/10/2022
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Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: Observed black milk tea flavor in milk tea fridge drop pan at 44F. Observed yellow milk tea flavor in bottom of milk tea fridge at 43F. Repair unit to cold hold potentially hazardous food at or below 41F by 5/17/22.
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ROUTINE INSPECTION
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07/22/2021
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ROUTINE INSPECTION
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01/19/2021
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ROUTINE INSPECTION
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12/30/2019
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ROUTINE INSPECTION
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07/15/2019
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ROUTINE INSPECTION
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05/30/2018
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ROUTINE INSPECTION
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07/03/2017
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ROUTINE INSPECTION
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11/30/2015
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Thermometers provided and accurate within 2 degrees
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Inspectors Comments: Provide a back up thermometer for the walk in unit. Observed a damaged thermometer in the walk in unit.
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ROUTINE INSPECTION
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01/08/2015
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ROUTINE INSPECTION
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07/07/2014
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