A Thai Degrades its Sanitary Rating
Stirling Rd
Davie, FL 33314
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Basic - Attached equipment soiled with accumulated dust, grease, or food debris.
Basic - Build-up of grease/dust/debris on hood filters.
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.spray foam insulation in front of hood
Basic - Employee personal items stored in or above a food preparation area.ipad charging on prep table rear prep
Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.hood
Basic - Food stored on floor.bag potatoes taken off floor **Corrective Action Taken**
Basic - Hood soiled with accumulated grease, dust or food debris. .
Basic - Light not functioning.several rear prep
Basic - Light shield damaged/in disrepair.rear prep
Basic - No copy of latest inspection report available.
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.cloth used as a liner for glasses with lip contact
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.noodles 43 placed in cooler **Corrective Action Taken**
Basic - Wall soiled with accumulated grease, food debris, and/or dust.near deep fryer
Basic - Wet wiping cloth not stored in sanitizing solution between uses.frontwait station has multiple cloths
High Priority - Raw animal food stored over ready-to-eat food.eggs over greens reach in
Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. And stool kitchen
Basic - - From inspection on 2016-06-02: Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Coffee filters in storage room. - From follow-up inspection on 2016-06-09: Filters not observed. **Time Extended**
Basic - - From inspection on 2016-06-02: Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken. - From follow-up inspection on 2016-06-09: No thawing observed. **Time Extended**
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies room.
Basic - Bowl or other container with no handle used to dispense food. In rice container.
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Coffee filters in storage room.
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Green oil, glue, phone on small white cups in storage.
Basic - Employee with no hair restraint while engaging in food preparation. 2 cooks. Placed hats on. **Repeat Violation**
Basic - Food stored in holding unit not covered. Eggrolls not covered, covered, glass cooler. **Corrected On-Site** **Repeat Violation**
Basic - Gaskets with slimy/mold-like build-up. Chest freezer.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop, emptied water. **Corrected On-Site**
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken.
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans on top shelf.
Basic - Soil residue build-up on nonfood-contact surface. White Whirlpool refrigerator, bottom soiled.
Basic - Unnecessary items/unused equipment on the premises. Around cash register, excess papers.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.mon kitchen counter.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 77° cooked chicken pieces, placed in cooler. Fresh garlic on crash cart 70°, placed in cooler. 68° cut lettuce on counter, placed on ice. **Corrective Action Taken**
No Violations Were Observed
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed callback on 1/20/16 not sanitizng, 0 ppm, Chlorine.
Basic - In-use tongs stored on equipment door handle between uses. Observed callback on 1/20/16 still on oven door.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for rice, discarded water. **Corrected On-Site** Observed callback on 1/20/16 rice utensil in water.
Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Whirlpool cooler and no name refrigerator. Observed callback on 1/20/16 no thermometers in these units.
Basic - Nonfood-grade bags used in direct contact with food, egg rolls, Ragoons in no name freezer. Observed callback on 1/20/16 still using for chilis.
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Observed callback on 1/20/16 not sanitizng, 0 ppm.
High Priority - Raw animal food stored over or with ready-to-eat food in walk-in freezer _ not all products commercially packaged. Raw chicken over seafood in white GE freezer. Observed callback on 1/20/16 raw seafood over spring rolls and Ragoons in GE freezer.
Intermediate - No probe thermometer provided to measure temperature of food products. Observed callback on 1/20/16 no probe thermometer available.
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Virat Thnanivas, Kham Yath, prep man in kitchen. Observed callback on 1/20/16 Virat has certificate but Kham does not and has been working over a year per employees.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soups. Observed callback on 1/20/16 foods not date marked, soup and cooked pasta in glass door cooler made yesterday.
Basic - Bowl or other container with no handle used to dispense food. Rice container, removed, **Corrected On-Site**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan in dish wash area.
Basic - Clean utensils or equipment stored in dirty drawer or rack. Metal pans, soiled cups on shelf with jasmine rice, ware ash area.
Basic - Cleaned and sanitized equipment or utensils not properly stored. Stored Plates in dining room on shelf face up.
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Basic - Employee with no hair restraint while engaging in food preparation. Cook. Placed hat on, **Corrected On-Site**
Basic - Equipment or utensils not designed or constructed in a durable manner. Plastic containers boken. Discarded, **Corrected On-Site**
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface, at 3 compartment sink, discarded. **Corrected On-Site**
Basic - Food debris/dust/soil residue on dry storage shelves.
Basic - Food placed in soiled container/equipment. Rinsing noodles in mop sink. Discaded.
Basic - Food stored in holding unit not covered. Jasmine rice open bag on shelf in storage.
Basic - Food stored on floor. Fresh basil in bucket on floor, removed, **Corrected On-Site**
Basic - In-use tongs stored on equipment door handle between uses.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for rice, discarded water. **Corrected On-Site**
Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Whirlpool cooler and no name refrigerator.
Basic - Nonfood-grade bags used in direct contact with food, egg rolls, Ragoons in no name freezer.
Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass door cooler.
Basic - Storage area not maintained clean and organized. Throughout area in warewash area and front dining room.
Basic - Storage of maintenance equipment in areas that may result in cross contamination. In warewash room.
Basic - Stored food not covered in freezer of no name refrigerator, egg rolls not in bags. Discarded, **Corrected On-Site**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Glass door, kitchen, egg rolls 59°, rice 89°, duck41- 51°, 64° chicken stock, 75° eggs, 77° noodles, 60° pasta
High Priority - Container of medicine improperly stored. On shelf wiith teas across 3 compartment sink.
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 61° fish, chicken 60° on counter waiting to clean, placed in cooler, put in cooler, **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. 60° pasta from last night.
High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Raw chicken over vegetables in Whirlpool freezer.
High Priority - Raw animal food stored over or with ready-to-eat food in walk-in freezer _ not all products commercially packaged. Raw chicken over seafood in white GE freezer.
High Priority - Raw animal food stored over ready-to-eat food. Whirlpool refrigerator, raw beef steak over raw fish.
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 60° pasta from last night.Glass door, kitchen, egg rolls 59°, rice 89°, duck 42-51°, 64° chicken stock, 75° eggs, 77° noodles,
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen, replaced, **Corrected On-Site**
Intermediate - No probe thermometer provided to measure temperature of food products.
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Virat Thnanivas, Kham Yath, prep man in kitchen.
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Soups covered and placed in coolers, glass door. Uncvered and placed in freezer to cool, **Corrective Action Taken**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soups.
Basic - Grease accumulated under cooking equipment. Fryer and sides of fryer.
Basic - Case/container/bag of food stored on floor in dry storage area. Box of vegetables under prep table.
Basic - Employee personal items stored in or above a food preparation area. Sun glasses on shelf with tea, peanuts, coffee cups next to hand sink.
Basic - Floor under dishmachine, three-compartment sink and prep tables in kitchen area soiled.
Basic - Food contaminated by unsanitized equipment. See stop sale. Shrimp thawing by water flowing thru magazine as a funnel. Stop sale.
Basic - Grease accumulated under cooking equipment. Fryer and sides of fryer.
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Cardboard from raw chicken have bee washed and sitting on clean utensils above 3 compartment sink.
Basic - Single-service articles improperly stored. Sitting on shelves with personal videos.
Basic - Soil residue build-up on nonfood-contact surface. Kitchen hand sink.
Basic - To many Cardboard boxes in dry storage.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. chicken, peas, carrots @ 73° on counter, stop sale.
High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken over shrimp in GE Freezer.
High Priority - Roach excrement and/or droppings present. 7 hard droppings under Dishmachine. 3 hard under prep table. 3 under 2nd prep table.
High Priority - Stop Sale issued due to adulteration of food product. Shrimp thawing by water flowing thru magazine as a funnel.
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Pasta made 2 days ago not date marked in glass door cooler.
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Whirlpool gold refrigerator, glass door cooler,
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tiles over prep area, will replace as they become damaged.
Basic - Employee with no hair restraint while engaging in food preparation. Black shirt young lady in kitchen.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice bowls and spoon. Eliminated water, corrective action taken.
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Frozen Chicken kabobs and raw scallops on counter.
Basic - Soil residue build-up on nonfood-contact surface. Sliding glass door cooler in kitchen.
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Sanitize in 3 compartment sink until dish machine repaired.
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Young girl in kitchen.
High Priority - Raw animal food stored over ready-to-eat food. Raw fish over sauce in G E refrigerator. **Repeat Violation**
High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken over raw beef in GE freezer in storage room.
High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. 106° soup in hot hold. Reheated to 171°, corrective action taken.
Intermediate - Probe thermometer not used to ensure proper food temperatures.
Basic - Bowl or other container with no handle used to dispense food. Handle broke off scooper for ice.
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stemware, plates, front shelf in dining room.
Basic - Food stored in holding freezer not covered, spring rolls, **Corrected On-Site**
Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Red peppers in GE freezer.
Basic - Single-service articles not stored inverted or protected from contamination. Styrofoam takeout containers, front counter.
Basic - Soil residue build-up on nonfood-contact surface. Hand sink at cookline.
Basic - Soiled dry wiping cloth in use, next to microwave.
Basic - Storage area not maintained clean and organized, back room shelves.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
High Priority - Container of medicine improperly stored, on shelf with coffee cups.
High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. GE freezer
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
Basic - Bathroom door not self-closing. In both bathrooms
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. In prep area
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to rice cooker in kitchen
Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In reach in freezer using to store chicken and beef
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimps in prep area
Basic - Standing water in handwash sink/ handwash sink draining very slowly.
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
No Violations Were Observed
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Intermediate - Handwash sink not accessible for employee use at all times.
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Critical - Observed potentially hazardous food thawed in an improper manner.
Critical - Observed uncovered food in holding unit/dry storage area.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Handwash sink not accessible for employee use at all times.
Critical - Observed handwash sink used for purposes other than handwashing.
Critical - No thermometer provided to measure temperature of food product.
Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
Critical - Observed raw animal food stored over cooked food.
Critical - Observed uncovered food in holding unit/dry storage area.
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
Critical - Handwash sink not accessible for employee use at all times.
Observed unnecessary items on the premise.
Critical - ALL COMPLIED: OBSERVED A PEST CONTROL INVOICE FROM SHIP SHAPE PEST CONTROL & INTELLIGENT TERMITE CONTROL WHERE SERVICE WAS RENDERED TO ESTABLISHMENT ON 2/21/12.
Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Repeat Violation.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
Critical - Working containers of food removed from original container not identified by common name. Repeat Violation. BEEF STOCK, RICE, LO MEIN NOODLES, Repeat Violation.
Critical - No conspicuously located thermometer in holding unit. REAR REACHIN COOLER 1 AND 2 ON THE PREP COOKLINE
Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. RAW CHICKEN NEXT TO COOKED BEEF
Critical - Observed uncovered food in holding unit/dry storage area. Repeat Violation.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. OLD MEAT TRAYS, OLD GALLON CANS
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. COOK TOUCHED COOKED BEEF, THEN HANDLED RAW FISH WITHOUT WASHING HANDS AND NO USE OF GLOVES. Repeat Violation.
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. KITCHEN PREP AREA AND KITCHEN DISHMACHINE AREA
Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Repeat Violation.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. CUP OF SODA ON THE PREP TABLES
Single-service containers not constructed with the required characteristics. GALLON CANS Repeat Violation.
Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Repeat Violation.
Observed mop/service sink in disrepair.
Observed walk-in cooler gasket torn/in disrepair. Repeat Violation.
Clean wiping cloth not properly stored.
Wet wiping cloth not stored in sanitizing solution between uses.Repeat Violation.
Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
Critical - Food-contact surfaces not cleaned after being contaminationed.PREP TABLES IN REAR OF THE KITCHEN PREP AREA Repeat Violation.
Critical - Observed soiled reach-in cooler shelves. Repeat Violation.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed buildup of slime in the interior of red ice chest. Repeat Violation.
Critical - Observed encrusted material on can opener. Repeat Violation.
Critical - Observed buildup of soiled material on racks in the reach-in cooler. Repeat Violation.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. WOK, GRILL, RICE COOKER,PREP TABLES, Repeat Violation.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Repeat Violation.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. WOK EXTERIOR, RICE COOKER EXTERIOR, COUNTER TOPS, REACHIN COOLER AND REACHIN FREEZER Repeat Violation.
Observed gaskets with slimy/mold-like build-up. REACHIN COOLER BY THE 3 COMPARTMENT SINK
Equipment and utensils not properly air-dried. Repeat Violation.
Observed utensils stored in crevices between equipment. KNIFE ON THE PREP TABLES
Observed single-service articles improperly stored. Repeat Violation.
Observed single-service articles stored without protection from contamination. Repeat Violation.
Observed take-home food container refilled with potentially hazardous food. YELLOW MEAT TRAYS
Critical - Handwash sink not accessible for employee use at all times. Repeat Violation.
Critical - Observed handwash sink used for purposes other than handwashing. Repeat Violation.
Observed dumpster rusted out on bottom.
Observed open dumpster lid. Repeat Violation.
Observed garbage on the ground and/or pad around dumpster.
Critical - Observed roach activity as evidenced by 7 live roaches found AT KITCHEN NEXT TO WOKS STOVE.
Critical - Observed roach activity as evidenced by 3 live roaches found NEXT TO HANDWASH SINKS IN THE KITCHEN
Critical - Observed roach activity as evidenced by 7 EGGS found IN THE WHITE REACHIN COOLER GASKET IN THE REAR OF THE KITCHEN
Critical - Observed roach activity as evidenced by 10 LIVE ROACHES UNDER WOK STOVE
Critical - Observed roach activity as evidenced by 4 live roaches found IN THE STOCK ROOM
Critical - Observed roach activity as evidenced by 7live roaches found ON THE WALL UNDER WALL MAIL BOX. MAIL BOX IS BY THE RICE COOKER
Critical - Observed roach activity as evidenced by 6 DEAD roaches found BY RICE COOKER AND UNDER SHELVES IN THE STOCK ROOM
Critical - Observed roach activity as evidenced by live roaches found
Critical - Observed roach activity as evidenced by4 live roaches found BY THE MOPSINK
Critical - Observed roach activity as evidenced by 4 live roaches found HOTWATER TANK
Critical - Observed roach activity as evidenced by 1 live roach and 5 dead found in the mens restroom.
Observed grease accumulated under cooking equipment. Repeat Violation.
Observed grease accumulated on kitchen floor.Repeat Violation.
Observed food debris accumulated on kitchen floor.Repeat Violation.
Observed hole in wall. HOLE IS IN THE LOWER WALL BY PREP COUNTER RIGHT SIDE. Repeat Violation.
Observed wall in disrepair. Repeat Violation.
Observed wall soiled with accumulated food debris. KITCHEN PREP Repeat Violation.
Observed wall soiled with accumulated grease. Repeat Violation. THROUGHOUT KITCHEN
Critical - Observed toxic item stored in food preparation area. LYSOL NEXT TO SPRAY OIL
Observed unnecessary items on the premise. BOXES
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. raw chicken, beef, beef on a stick.
Critical - Working containers of food removed from original container not identified by common name.
Critical - No conspicuously located thermometer in holding unit.
Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
Critical - Observed bare hand contact with ready-to-eat food while the establishment is under foodborne illness investigation. Repeat Violation.
Observed employee with no hair restraint. Corrected On Site.Repeat Violation.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. counter top, cook area
Observed ripped/worn tin foil used as shelf cover. cart in the prep AREA
Observed nonfood-grade containers used for food storage. store bags
Obseved hood filters in disrepair.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed soiled reach-in cooler shelves,refrigerator and freezer
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed buildup of soiled material on racks in the reach-in cooler.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. woks and ladles
Observed build-up of food debris, dust or dirt on nonfood-contact surface. reachin cooler doors
Observed build-up of food debris, dust or dirt on nonfood-contact surface. doors ,handles, lower shelves
Critical - Handwash sink not accessible for employee use at all times. 2 sink in the prep and cook area
Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
No Violations Were Observed
Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tofu, chicken on the cookline fliptop reach in cooler.Observed potentiallly hazardous food on the fliptop reach in cooler in ice baths at proper temperature.
Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.cookline fliptop reach in cooler. potentiallly hazardous food must not be held in this unit until proper temperature can be maintained.
Critical - Violation: 09-04-1Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. gloves. Repeat Violation.
Critical - Violation: 12A-03-1Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. cookline faucets. Corrected On Site.
Critical - Violation: 12A-16-1Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting gloves on. Corrected On Site. Repeat Violation.
Critical - Violation: 12A-22-1Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site. gloves.
Violation: 15-31-1Observed nonfood-contact equipment in poor repair. kitchen cabinets.
Violation: 15-38-1No mop sink or curbed cleaning facility provided. Repeat Violation.
Critical - Violation: 17-07-1No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
Critical - Violation: 35A-03-1Observed dead roaches on premises. 12 dead german roaches in cookline area floor & shelves, 6 in dishwashing area and back preparation area floor, 3 on a detergent cup over dishwashing machine , 1 inside the mop bucket. Repeat Violation.by the end of the inspection some dead roaches were observed
Critical - Violation: 35A-05-1Observed roach activity as evidenced by live roaches found. live german roaches, 1 on the kitchen handsink, 3 on the kitchen floor, 1 in a kitchen cabinet, 3 on warewashing area wall. Repeat Violation.Pest control conducted on 03/30/11. Observed 3 adult live german roaches on the prep area wall and floor, 3 adult live german roaches and 4 juvenile live german roaches in the back prep area wall and 1 live juvenile german roah on the back prep area prep table next to a cutting board with carrots. According to pest control personnel who spray the establishment the chemical needs some time (1/2 h) to be effective.
Violation: 37-12-1Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tofu, chicken on the cookline fliptop reach in cooler.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.cookline fliptop reach in cooler. potentiallly hazardous food must not be held in this unit until proper temperature can be maintained.
Critical - Observed potentially hazardous food thawed at room temperature. Repeat Violation.
Critical - Observed food stored in a prohibited area. dry peppers on top of the grease trap. Corrected On Site.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. gloves. Repeat Violation.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice spoon. Repeat Violation.Corrected On Site.
Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. cookline faucets. Corrected On Site.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting gloves on. Corrected On Site. Repeat Violation.
Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site. gloves.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Observed employee with no hair restraint. Repeat Violation.
Observed nonfood-contact equipment in poor repair. kitchen cabinets.
No mop sink or curbed cleaning facility provided. Repeat Violation.
Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Repeat Violation.
Critical - Hot water not provided/shut off at employee hand wash sink. restroom. Corrected On Site. Repeat Violation.
Critical - Hand wash sink lacking proper hand drying provisions. cookline. Corrected On Site. Repeat Violation.
Critical - Observed dead roaches on premises. 12 dead german roaches in cookline area floor & shelves, 6 in dishwashing area and back preparation area floor, 3 on a detergent cup over dishwashing machine , 1 inside the mop bucket. Repeat Violation.
Critical - Observed roach activity as evidenced by live roaches found. live german roaches, 1 on the kitchen handsink, 3 on the kitchen floor, 1 in a kitchen cabinet, 3 on warewashing area wall. Repeat Violation.
Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
Critical - Observed toxic item stored by food. nail polish and remover on kitchen shelf with food. Corrected On Site.
No Violations Were Observed
Violation: 15-38-1No mop sink or curbed cleaning facility provided. Repeat Violation.
Critical - Violation: 17-07-1No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine test paper needed.
Violation: 37-05-1Observed wall soiled with accumulated food debris. cookline
Violation: 37-12-1Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
Critical - Please see inspection report for more details.
Critical - Please see inspection report for more details.
Critical - Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
Critical - Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
Please see inspection report for more details.
Please see inspection report for more details.
Critical - Please see inspection report for more details.
Critical - Prohibiting Animals. (A) Except as specified in (B) and (C) of this section, live animals may not be allowed on the PREMISES of a FOOD ESTABLISHMENT. (B) Live animals may be allowed in the following situations if the contamination of FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES cannot result: (1) Edible FISH or decorative FISH in aquariums, SHELLFISH or crustacea on ice or under refrigeration, and SHELLFISH and crustacea in display tank systems; (2) Patrol dogs accompanying police or security officers in offices and dining, sales, and storage areas, and sentry dogs running loose in outside fenced areas; (3) In areas that are not used for FOOD preparation and that are usually open for customers, such as dining and sales areas, SERVICE ANIMALS that are controlled by the disabled EMPLOYEE or PERSON, if a health or safety HAZARD will not result from the presence or activities of the SERVICE ANIMAL;
Critical - Please see inspection report for more details.
Please see inspection report for more details.
Please see inspection report for more details.
Critical - A license renewal filed with the division more than 30 days but no more than 60 days after the expiration date shall be accompanied by a delinquency fee of $100 in addition to the renewal fee and any other fees required by law or rule.
Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dairy products in HOTPOINT reach in cooler.
Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sprouts, eggs at the cookline. Corrected On Site. moved to a cooler.
Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood on the prep area. Corrected On Site. moved to the cooler.
Critical - Violation: 03B-03-1Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup at the cookline.
Critical - Violation: 06-04-1Observed potentially hazardous food thawed at room temperature. meat.
Critical - Violation: 08A-28-1Observed food stored on floor. carrots, prep area.
Critical - Violation: 08A-28-1Observed food stored on floor. carrots in prep area.
Critical - Violation: 08A-35-1Observed food contaminated by unsanitized equipment. noodles on top of eggs trays. Corrected On Site. voluntarily discarded.
Critical - Violation: 08B-09-1Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Critical - Violation: 09-04-1Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cookline. Corrected On Site. gloves
Violation: 10-07-1Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
Critical - Violation: 12A-12-1Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
Critical - Violation: 12A-16-1Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.
Violation: 13-03-1Observed employee with no hair restraint.
Violation: 14-49-1Observed single-use containers (boxes and/or cans) reused for the storage of food. cardboard egg trays reused, in contact with fried noodles.
Violation: 15-38-1No mop sink or curbed cleaning facility provided. Repeat Violation.
Critical - Violation: 17-07-1No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine test paper needed.
Critical - Violation: 20A-10-1Dishmachine chlorine sanitizer not at proper minimum strength. manual sanitization needed.
Violation: 21-12-1Wet wiping cloth not stored in sanitizing solution between uses.
Violation: 21-14-1Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Critical - Violation: 22-19-1Observed interior of microwave soiled. Repeat Violation.
Critical - Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits. kitchen shelves
Critical - Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits. warmers.
Critical - Violation: 22-28-1Observed interior of reach-in cooler soiled with accumulation of food residue. throughout the premises.
Violation: 23-03-1Observed build-up of grease on nonfood-contact surface. cookline equipment.
Violation: 23-03-1Observed build-up of grease on nonfood-contact surface. hood & filters.
Violation: 23-04-1Observed build-up of mold-like substance on surface of nonfood-contact surface. dishwashing racks.
Violation: 25-02-1Unwrapped single-service utensils not presented so that only the handles are touched. plastic forks.
Critical - Violation: 27-16-1Hot water not provided/shut off at employee hand wash sink. women restroom.
Critical - Violation: 32-04-1Bathroom not enclosed with tight-fitting, self-closing doors. women restroom
Critical - Violation: 32-16-1Hand wash sink lacking proper hand drying provisions. Kitchen
Critical - Violation: 32-17-1Handwashing cleanser lacking at handwashing lavatory. kitchen
Violation: 37-05-1Observed wall soiled with accumulated food debris. cookline
Violation: 37-12-1Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
Critical - Violation: 41B-03-1Observed unlabeled spray bottle.
Critical - Violation: 53A-19-1Observed expired Food Manager Certification.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dairy products in HOTPOINT reach in cooler.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sprouts, eggs at the cookline. Corrected On Site. moved to a cooler.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood on the prep area. Corrected On Site. moved to the cooler.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup at the cookline.
Critical - Observed potentially hazardous food thawed at room temperature. meat.
Critical - Observed food stored on floor. carrots, prep area.
Critical - Observed food stored on floor. carrots in prep area.
Critical - Observed food contaminated by unsanitized equipment. noodles on top of eggs trays. Corrected On Site. voluntarily discarded.
Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cookline. Corrected On Site. gloves
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.
Observed employee with no hair restraint.
Observed single-use containers (boxes and/or cans) reused for the storage of food. cardboard egg trays reused, in contact with fried noodles.
No mop sink or curbed cleaning facility provided. Repeat Violation.
Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine test paper needed.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength. manual sanitization needed.
Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Critical - Observed interior of microwave soiled. Repeat Violation.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. kitchen shelves
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. warmers.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. throughout the premises.
Observed build-up of grease on nonfood-contact surface. cookline equipment.
Observed build-up of grease on nonfood-contact surface. hood & filters.
Observed build-up of mold-like substance on surface of nonfood-contact surface. dishwashing racks.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen lower shelves. Repeat Violation.
Unwrapped single-service utensils not presented so that only the handles are touched. plastic forks.
Critical - Hot water not provided/shut off at employee hand wash sink. women restroom.
Critical - Bathroom not enclosed with tight-fitting, self-closing doors. women restroom
Critical - Hand wash sink lacking proper hand drying provisions. Kitchen
Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen
Critical - Observed dead roaches on premises. more than a hundred. on kitchen floor, under cookline equipment, storage area floor and shelves, prep area floor and shelves, dishwashing area, restroom. Repeat Violation.
Critical - Observed roach activity as evidenced by live roaches found. 3 living roaches on the floor of the cookline area, 2 on the wall of the prep area.
Observed grease accumulated under cooking equipment. Repeat Violation.
Observed food debris accumulated on kitchen floor.
Observed wall soiled with accumulated food debris. cookline
Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
Critical - Observed unlabeled spray bottle.
Critical - Observed expired Food Manager Certification.
Critical - Observed live flies in kitchen.
Observed nonfood-grade containers used for food storage. shopping bags in ric
Observed wall soiled with accumulated food debris.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in ric
Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
Critical - Handwash sink not accessible for employee use at all times.
Nonfood-contact surfaces not free of unnecessary ledges, projections and crevices.
Critical - Observed bathroom doors left open other than during cleaning or maintenance.
Observed build-up of grease on nonfood-contact surface. wall in kitchen next to stoves
Observed cutting board grooved/pitted and no longer cleanable.
Observed nonfood-grade containers used for food storage. shopping bags
Observed single-service items stored on floor.
Critical - Observed soiled reach-in cooler gaskets. in kitchen next to rice cooker
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta, sauces , soups ,vegetable in ric in kitchen next to foods preparation table
Wet wiping cloth not stored in sanitizing solution between uses.