Bahn Thai Restaurant Improves its Sanitary Rating
1902 SW 13th St
Gainesville, FL 32608
Health Inspection Reports
8/29/2013 | 0 Violations | Rating 5/5
No Violations Were Observed
8/28/2013 | 2 Violations | Rating 4.5/5
High Priority - Dead roaches on premises. 20 small dead roaches under ice machine. 1 small dead roach in soap in rear dispenser. 10 small dead roaches under dish machine.
High Priority - Roach activity present as evidenced by live roaches found. 15 small live roaches in grill. 5 small live roaches near dish machine. 1 small live roach by prep table. 15 small live under three compartment sink. 5 small live roaches in Margal and sons piece of equipment.
8/27/2013 | 27 Violations | Rating 2.5/5
Basic - Accumulation of food debris/soil residue on handwash sink. Next to three compartment sink. **Warning**
Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler. **Repeat Violation** **Warning**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pitcher near back door. **Repeat Violation** **Warning**
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. **Warning**
Basic - Faucet/handle missing at plumbing fixture. At dish machine sprayer. **Warning**
Basic - Floor area(s) covered with standing water. Next to line in hallway. **Warning**
Basic - Food stored on floor. Oil. **Repeat Violation** **Warning**
Basic - Hole in ceiling. In server area. **Repeat Violation** **Warning**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Some missing end caps. Dry storage missing cover. **Warning**
Basic - Objectionable odor in establishment. Walk in cooler. **Repeat Violation** **Warning**
Basic - Old labels on large clear containers. **Warning**
Basic - Outer openings not protected with self-closing doors. Back door. **Repeat Violation** **Warning**
Basic - Single-service articles not stored inverted or protected from contamination. Togo bowls in server area. **Warning**
Basic - Storage area not maintained clean and organized. Rear rooms disorganized and cluttered. **Warning**
Basic - Toilet not flushing/functioning properly. First stall in women's room. **Repeat Violation** **Warning**
Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation** **Warning**
Basic - Working containers of food removed from original container not identified by common name. Salt or sugar. **Repeat Violation** **Warning**
High Priority - Dead roaches on premises. 10 dead roaches observed on drain tray behind cook line.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 60, 70. Chicken 80. Noodles 85. Bamboo (cooked) 50. Noodles 70°.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
Intermediate - Encrusted material on can opener blade. **Repeat Violation** **Warning**
Intermediate - Handwash sink not accessible for employee use at all times. By line blocked by cart. **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's room, server area, and next to line. **Repeat Violation** **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. No proper date marking observed at time of inspection. **Repeat Violation** **Warning**
High Priority - Observed dead roaches on premises. 3 large dead and 10 small dead roaches on floor of closet next to kitchen restroom. 50 small dead roaches trapped in oil behind grill line. 8 dead roaches floating in pot of water at three compartment sink. Admin Complaint. Repeat Violation. Priority: High Priority.
High Priority - Observed potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenehit.
High Priority - Observed roach activity present as evidenced by live roaches found. 20 small live roaches observed inside cooking equipment at adjustment knobs. Repeat Violation. Priority: High Priority
8/27/2013 | 2 Violations | Rating 4.5/5
High Priority - Dead roaches on premises. 20 small dead roaches under ice machine. 1 small dead roach in soap in rear dispenser. 10 small dead roaches under dish machine.
High Priority - Roach activity present as evidenced by live roaches found. 15 small live roaches in grill. 5 small live roaches near dish machine. 1 small live roach by prep table. 15 small live under three compartment sink. 5 small live roaches in Margal and sons piece of equipment.
8/15/2013 | 45 Violations | Rating 0.75/5
Basic - Accumulation of food debris/soil residue on handwash sink. In server area. **Warning**
Basic - Aluminum foil/plastic wrap/parchment paper/deli tissues not handled in a sanitary manner. Next to thawing beef on prep table. Beef drippings came in contact with film. **Warning**
Basic - Build-up of grease on nonfood-contact surface. Wall behind grill. **Warning**
Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler. **Repeat Violation** **Warning**
Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Dirty dish in clean dish area. Dish moved. **Corrected On-Site** **Warning**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pitcher near back door. **Repeat Violation** **Warning**
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. **Warning**
Basic - Faucet/handle missing at plumbing fixture. At dish machine sprayer. **Warning**
Basic - Floor area(s) covered with standing water. Next to line in hallway. **Warning**
Basic - Food stored on floor. Oil. **Repeat Violation** **Warning**
Basic - Grease accumulated under cooking equipment. **Repeat Violation** **Warning**
Basic - Grease receptacle lid open, broken, or missing. **Warning**
Basic - Hole in ceiling. In server area. **Repeat Violation** **Warning**
Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation** **Warning**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Some missing end caps. Dry storage missing cover. **Warning**
Basic - No copy of latest inspection report available. **Warning**
Basic - Objectionable odor in establishment. Walk in cooler. **Repeat Violation** **Warning**
Basic - Old labels on large clear containers. **Warning**
Basic - Outer openings not protected with self-closing doors. Back door. **Repeat Violation** **Warning**
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef, Chicken, Noodles. **Repeat Violation** **Warning**
Basic - Silverware/utensils stored upright with the food-contact surface up. Next to line. **Warning**
Basic - Single-service articles not stored inverted or protected from contamination. Togo bowls in server area. **Warning**
Basic - Standing water in mop sink/mop sink draining very slowly. **Warning**
Basic - Storage area not maintained clean and organized. Rear rooms disorganized and cluttered. **Warning**
Basic - Stored food not covered in walk-in freezer. Vegetables, noodles and meats. **Repeat Violation** **Warning**
Basic - Toilet not flushing/functioning properly. First stall in women''s room. **Repeat Violation** **Warning**
Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation** **Warning**
Basic - Working containers of food removed from original container not identified by common name. Salt or sugar. **Repeat Violation** **Warning**
High Priority - Dead roaches on premises. 10 dead roaches observed on drain tray behind cook line.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 60, 70. Chicken 80. Noodles 85. Bamboo (cooked) 50. Spring roll 85. Spring roll voluntarily disposed. **Admin Complaint** **Repeat Violation**
High Priority - Roach activity present as evidenced by live roaches found. 10 small live roaches on prep table. More than 30 small live roaches on grill area. **Admin Complaint** **Repeat Violation**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beef 60, 70. Chicken 80. Noodles 85. Thawed at room temperature. **Warning**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
Intermediate - Certified food manager fails to exhibit active managerial control. **Warning**
Intermediate - Encrusted material on can opener blade. **Repeat Violation** **Warning**
Intermediate - Handwash sink not accessible for employee use at all times. By line blocked by cart. **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Fry basket next to mop sink. **Warning**
Intermediate - No chlorine or quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine. **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men''s room, server area, and next to line. **Repeat Violation** **Warning**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR''s contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. No proper date marking observed at time of inspection. **Repeat Violation** **Warning**
High Priority - Observed Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beef 60, 70. Chicken 80, noodles 85. Thawed at rom temperature. Warning Priority: High Priority
High Priority - Observed dead roaches on premises. 3 large dead and 10 small dead roaches on floor of closet next to kitchen restroom. 50 small dead roaches trapped in oil behind grill line. 8 dead roaches floating in pot of water at three compartment sink. Admin Complaint. Repeat Violation. Priority: High Priority.
High Priority - Observed potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenehit. Beef 60-70 degrees Fahrenheit, chicken 80 degrees Fahreneheit, noodles 85 degrees Fahrenehit, bamboo (cooked) 50 degrees Fahrenheit, spring roll 85 degrees Fahrenheit. Spring roll voluntarily disposed of. Admin Complaint. Repeat Violation. Priority: High Priority
High Priority - Observed roach activity present as evidenced by live roaches found. 20 small live roaches observed inside cooking equipment at adjustment knobs. Repeat Violation. Priority: High Priority
8/14/2013 | 13 Violations | Rating 4.25/5
Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler.
Basic - Grease accumulated under cooking equipment.
Basic - Hole in ceiling. Near drink service area
Basic - Interior of microwave soiled with encrusted food debris. Top surface of microwave peeling.
Basic - Objectionable odor in establishment. Musty smell from walk in cooler.
Basic - Outer openings not protected with self-closing doors. Back door.
Basic - Stored food not covered in walk-in freezer. Multiple items.
Basic - Toilet not flushing/functioning properly. 1 st stall in women''''s restroom
Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
Basic - Working containers of food removed from original container not identified by common name. Salt or sugar multiple pans.
Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR''s contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Throughout.
8/14/2013 | 46 Violations | Rating 0.75/5
Basic - Accumulation of food debris/soil residue on handwash sink. In server area. **Warning**
Basic - Aluminum foil/plastic wrap/parchment paper/deli tissues not handled in a sanitary manner. Next to thawing beef on prep table. Beef drippings came in contact with film. **Warning**
Basic - Build-up of grease on nonfood-contact surface. Wall behind grill. **Warning**
Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler. **Repeat Violation** **Warning**
Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Dirty dish in clean dish area. Dish moved. **Corrected On-Site** **Warning**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pitcher near back door. **Repeat Violation** **Warning**
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. **Warning**
Basic - Faucet/handle missing at plumbing fixture. At dish machine sprayer. **Warning**
Basic - Floor area(s) covered with standing water. Next to line in hallway. **Warning**
Basic - Food stored on floor. Oil. **Repeat Violation** **Warning**
Basic - Grease accumulated under cooking equipment. **Repeat Violation** **Warning**
Basic - Grease receptacle lid open, broken, or missing. **Warning**
Basic - Hole in ceiling. In server area. **Repeat Violation** **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in 85° water. **Warning**
Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation** **Warning**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Some missing end caps. Dry storage missing cover. **Warning**
Basic - No copy of latest inspection report available. **Warning**
Basic - Objectionable odor in establishment. Walk in cooler. **Repeat Violation** **Warning**
Basic - Old labels on large clear containers. **Warning**
Basic - Outer openings not protected with self-closing doors. Back door. **Repeat Violation** **Warning**
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef, Chicken, Noodles. **Repeat Violation** **Warning**
Basic - Silverware/utensils stored upright with the food-contact surface up. Next to line. **Warning**
Basic - Single-service articles not stored inverted or protected from contamination. Togo bowls in server area. **Warning**
Basic - Standing water in mop sink/mop sink draining very slowly. **Warning**
Basic - Storage area not maintained clean and organized. Rear rooms disorganized and cluttered. **Warning**
Basic - Stored food not covered in walk-in freezer. Vegetables, noodles and meats. **Repeat Violation** **Warning**
Basic - Toilet not flushing/functioning properly. First stall in women's room. **Repeat Violation** **Warning**
Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation** **Warning**
Basic - Working containers of food removed from original container not identified by common name. Salt or sugar. **Repeat Violation** **Warning**
High Priority - Dead roaches on premises. 3 large dead and 10 small dead roaches on floor of closet next to kitchen restroom. 50 small dead roaches trapped in oil behind grill line. 8 dead roaches floating in pot of water at three compartment sink. **Admin Complaint** **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 60°, 70°. Chicken 80°. Noodles 85°. Bamboo (cooked) 50°. Spring roll 85°. Spring roll voluntarily disposed. **Admin Complaint** **Repeat Violation**
High Priority - Roach activity present as evidenced by live roaches found. 10 small live roaches on prep table. More than 30 small live roaches on grill area. **Admin Complaint** **Repeat Violation**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beef 60°, 70°. Chicken 80°. Noodles 85°. Thawed at room temperature. **Warning**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
Intermediate - Certified food manager fails to exhibit active managerial control. **Warning**
Intermediate - Encrusted material on can opener blade. **Repeat Violation** **Warning**
Intermediate - Handwash sink not accessible for employee use at all times. By line blocked by cart. **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Fry basket next to mop sink. **Warning**
Intermediate - No chlorine or quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine. **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's room, server area, and next to line. **Repeat Violation** **Warning**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. No proper date marking observed at time of inspection. **Repeat Violation** **Warning**
High Priority - Observed Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beef 60°, 70°. Chicken 80°, noodles 85°. Thawed at rom temperature. Warning Priority: High Priority
High Priority - Observed dead roaches on premises. 3 large dead and 10 small dead roaches on floor of closet next to kitchen restroom. 50 small dead roaches trapped in oil behind grill line. 8 dead roaches floating in pot of water at three compartment sink. Admin Complaint. Repeat Violation. Priority: High Priority.
High Priority - Observed potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenehit. Beef 60-70 degrees Fahrenheit, chicken 80 degrees Fahreneheit, noodles 85 degrees Fahrenehit, bamboo (cooked) 50 degrees Fahrenheit, spring roll 85 degrees Fahrenheit. Spring roll voluntarily disposed of. Admin Complaint. Repeat Violation. Priority: High Priority
High Priority - Observed roach activity present as evidenced by live roaches found. 10 small live roaches on prep table. More than 30 small live roaches on grill area. Admin Compaint. Repeat Violation. Priority: High Priority
5/30/2013 | 15 Violations | Rating 3.75/5
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Throughout.
Basic - Working containers of food removed from original container not identified by common name.
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in freezer thermometer broken.
Basic - Stored food not covered in walk-in freezer. Multiple items.
Basic - Interior of microwave soiled with encrusted food debris. Top surface of microwave peeling.
Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler.
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At both in kitchen.
Basic - Toilet not flushing/functioning properly. 1 st stall in women''''s restroom
Basic - Outer openings not protected with self-closing doors. Back door.
Basic - Grease accumulated under cooking equipment.
Basic - Hole in ceiling. Near drink service area
Basic - Objectionable odor in establishment. Musty smell from walk in cooler.
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR''s contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
5/29/2013 | 36 Violations | Rating 1.75/5
High Priority - Food with mold-like growth. See stop sale. Food in unused walk in cooler. Voluntarily disposed.
High Priority - Shell eggs in use or stored with cracks or broken shells. Disposed of voluntarily.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Throughout.
Basic - Working containers of food removed from original container not identified by common name.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shell eggs ambient 79°. Rehydrated noodles 78°. Chicken 50°**Warning**
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in freezer thermometer broken.
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef on prep table.
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pork in same container with chicken. Chicken above shell eggs.
Basic - Stored food not covered in walk-in freezer. Multiple items.
Basic - Food stored in dry storage area not covered. Noodles, salt. Bread crumb.
Basic - Food stored on floor. Oil.
Basic - Bowl or other container with no handle used to dispense food. All powdered products.
Basic - Walk-in cooler gasket torn/in disrepair.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Basic - Interior of microwave soiled with encrusted food debris. Top surface of microwave peeling.
Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
Intermediate - Encrusted material on can opener blade.
Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler.
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Buffet line. **Corrected On-Site**
Basic - Single-service articles not stored inverted or protected from contamination. Togo boxes.
Basic - Case of single-service articles stored on floor in dry storage area. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Neither in kitchen.
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At both in kitchen.
Basic - Toilet not flushing/functioning properly. 1 st stall in women''s restroom
High Priority - Dead roaches on premises. 10 large dead roaches on ground in dry storage area. 1 large dead roach found near clean utensil. 7 small dead roaches on and by shelf next to cook line. 21 small dead and 10 large dead roaches in bathroom by kitchen. 7 large dead roaches in lower lobby. 1 large dead roach in men''s room. 1 small and 2 large in women''s restroom. **Warning**
High Priority - Roach activity present as evidenced by live roaches found. 1 small live roach near dish area. 1 large live roach on wall behind grill. 1 small live roach in bathroom in kitchen. 20 small live roaches in wok grill. **Warning**
Basic - Outer openings not protected with self-closing doors. Back door.
Basic - Grease accumulated under cooking equipment.
Basic - Hole in ceiling. Near drink service area
Basic - Light not functioning. Multiple in kitchen.
Basic - Objectionable odor in establishment. Musty smell from walk in cooler.
Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Throughout.
Marked exit/path to marked exit blocked. For reporting purposes only.
Basic - No copy of latest inspection report available.
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
3/5/2013 | 0 Violations | Rating 5/5
No Violations Were Observed
1/15/2013 | 18 Violations | Rating 5/5
Violation: 08A-28-1Observed food stored on floor. noodles
Violation: 14-33-1Observed equipment in poor repair. Microwave has rust pits on the interior.
Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable.Repeat Violation.
Violation: 16-03-1Observed accumulation of debris in warewashing machine and associated equipment.Repeat Violation.
Violation: 22-19-1Observed interior of microwave soiled.
Violation: 22-21-1Observed soil buildup inside ice bin. mold-like buildup
Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board Repeat Violation.
Violation: 23-03-1Observed build-up of grease & old food on nonfood-contact surface. Cart that the small fry vat is stored on.
Violation: 23-05-1Observed residue build-up on nonfood-contact surface. Hand wash sinks throughout restaurant. Repeat Violation.
Violation: 23-05-1Observed residue build-up on nonfood-contact surface. Storage shelving throughout restaurant.
Violation: 23-07-1Observed gaskets with slimy/mold-like build-up. Repeat Violation.
Violation: 24-05-1Clean utensils not stored inverted or in a protected manner. On prep table beside smoker.
Violation: 24-11-1Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
Violation: 31-09-1Handwash sink not accessible for employee use at all times. Cook area hand wash sink is blocked with a food cart. Repeat Violation.
Violation: 31-12-1Observed handwash sink used for purposes other than handwashing. Lid stored inside hand wash sink.Repeat Violation. Callback: wire basket inside hand wash sink
Violation: 36-13-1Observed grease accumulated under cooking equipment. Repeat Violation.
Violation: 37-05-1Observed wall soiled with accumulated grease and food debris. Behind cooking equipment.
Violation: 50-08-1Establishment operating without a current Hotel and Restaurant license.
11/1/2012 | 25 Violations | Rating 2.5/5
Critical - Violation: 08A-28-1Observed food stored on floor. noodles
Violation: 10-08-1Observed ice scoop with handle in contact with ice.
Critical - Violation: 12B-07-1Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Violation: 14-33-1Observed equipment in poor repair. Microwave has rust pits on the interior.
Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable.Repeat Violation.
Critical - Violation: 16-03-1Observed accumulation of debris in warewashing machine and associated equipment.Repeat Violation.
Violation: 18-05-1Observed old food stuck to clean dishware/utensils.
Critical - Violation: 22-19-1Observed interior of microwave soiled.
Critical - Violation: 22-21-1Observed soil buildup inside ice bin. mold-like buildup
Critical - Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board Repeat Violation.
Violation: 23-03-1Observed build-up of grease & old food on nonfood-contact surface. Cart that the small fry vat is stored on.
Violation: 23-03-1Observed build-up of grease on nonfood-contact surface. Hood filters
Violation: 23-05-1Observed residue build-up on nonfood-contact surface. Storage shelving throughout restaurant.
Violation: 23-05-1Observed residue build-up on nonfood-contact surface. Hand wash sinks throughout restaurant. Repeat Violation.
Violation: 23-07-1Observed gaskets with slimy/mold-like build-up. Repeat Violation.
Violation: 24-05-1Clean utensils not stored inverted or in a protected manner. On prep table beside smoker.
Violation: 24-11-1Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
Violation: 25-04-1Observed single-service items stored on floor. Food container lids
Critical - Violation: 27-16-1Hot water not provided/shut off at employee hand wash sink. Hand wash sink in the dish wash area.
Critical - Violation: 31-09-1Handwash sink not accessible for employee use at all times. Cook area hand wash sink is blocked with a food cart. Repeat Violation.
Critical - Violation: 31-12-1Observed handwash sink used for purposes other than handwashing. Lid stored inside hand wash sink.Repeat Violation.
Violation: 36-13-1Observed grease accumulated under cooking equipment. Repeat Violation.
Violation: 37-05-1Observed wall soiled with accumulated grease and food debris. Behind cooking equipment.
Violation: 37-10-1Observed attached equipment soiled with accumulated grease. Hood above cooking equipment Repeat Violation.
Critical - Violation: 50-08-1Establishment operating without a current Hotel and Restaurant license.
10/29/2012 | 29 Violations | Rating 1.5/5
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Walkin cooler: Pork 49F, Beef 44F, Eggrolls 49F & rice 50FRepeat Violation.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooker: Fully Cooked Rice 87 degrees F
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walkin cooler Temperatures range from 44 to 50 degreesFRepeat Violation.
Critical - Observed food stored on floor. noodles
Observed ice scoop with handle in contact with ice.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed equipment in poor repair. Microwave has rust pits on the interior.
Observed cutting board grooved/pitted and no longer cleanable.Repeat Violation.
Critical - Observed accumulation of debris in warewashing machine and associated equipment.Repeat Violation.
Observed old food stuck to clean dishware/utensils.
Critical - Observed interior of microwave soiled.
Critical - Observed soil buildup inside ice bin. mold-like buildup
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board Repeat Violation.
Observed build-up of grease on nonfood-contact surface. Hood filters
Observed build-up of grease & old food on nonfood-contact surface. Cart that the small fry vat is stored on.
Observed residue build-up on nonfood-contact surface. Hand wash sinks throughout restaurant. Repeat Violation.
Observed residue build-up on nonfood-contact surface. Storage shelving throughout restaurant.
Observed gaskets with slimy/mold-like build-up. Repeat Violation.
Clean utensils not stored inverted or in a protected manner. On prep table beside smoker.
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
Observed single-service items stored on floor. Food container lids
Critical - Hot water not provided/shut off at employee hand wash sink. Hand wash sink in the dish wash area.
Critical - Handwash sink not accessible for employee use at all times. Cook area hand wash sink is blocked with a food cart. Repeat Violation.
Critical - Observed handwash sink used for purposes other than handwashing. Lid stored inside hand wash sink.Repeat Violation.
Observed grease accumulated under cooking equipment. Repeat Violation.
Observed wall soiled with accumulated grease and food debris. Behind cooking equipment.
Observed attached equipment soiled with accumulated grease. Hood above cooking equipment Repeat Violation.
Critical - Establishment operating without a current Hotel and Restaurant license.
6/9/2012 | 0 Violations | Rating 5/5
No Violations Were Observed
3/7/2012 | 30 Violations | Rating 1/5
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Soups
Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Shell Eggs ambient air temperature is 53 degrees F Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Reachin Cooler: Beef 48, Pork 48 & Wheat Dough 55 degrees F. Walkin Cooler: Tofu 55 & 56 degrees F, Chicken 52 degrees F Repeat Violation.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walkin Cooler Food Temperature Taken in the walkin cooler ooler range from 52 to 56 degrees F
Critical - Observed potentially hazardous food thawed in standing water. Shrimp, scallops & squid. Corrected On Site.
Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sauces Corrected On Site.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hooked on cart handle in kitchen.
Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
Observed exhaust system operated with filters removed. For reporting purposes only.
Critical - Observed accumulation of debris in warewashing machine and associated equipment. lime-like buildup
Wet wiping cloth not stored in sanitizing solution between uses.Repeat Violation.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards Repeat Violation.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Cookline Reachin Coolers have on food & standing water in them. Repeat Violation.
Observed a heaavy build-up of grease on nonfood-contact surface. Hood Filters
Observed residue build-up on nonfood-contact surface. Hand wash sinks
Observed build-up of food debris, dust or dirt on nonfood-contact surface. Food carts in kitchen.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. Storage Shelving in cook area.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelving throughout restaurant.
Observed gaskets with slimy/mold-like build-up. Walkin Cooler & freezer
Critical - Observed evidence of mop/cleaning waste water dumped onto ground. Also, the operator stated that they discarded the mop water outside on the ground.
Plumbing system in disrepair. Hand wash sink in the cook area is draining very slow.
Critical - Handwash sink not accessible for employee use at all times. cookline hand wash sink blocked with food cartRepeat Violation.
Critical - Observed handwash sink used for purposes other than handwashing. Drainer inside cook area hand wash sink.
Critical - Covered waste receptacle not provided in employee bathroom.
Critical - Lack of toilet tissue at each toilet. Corrected On Site.
Critical - Hand wash sink lacking proper hand drying provisions. Employee bathroom
Observed grease accumulated under cooking equipment. Heavy Grease buildup under cooking equipment. Repeat Violation.
Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
Observed attached equipment soiled with accumulated grease. Hood above cooking equipment.
3/7/2012 | 2 Violations | Rating 5/5
03A-07-1: OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES F. Callback: Reachin Cooler- Beef 48, Pork 48, Wheat Dough 55 degrees F. Walkin Cooler: Tofu 55 & 56 degrees F, Chicken 52 degrees F
22-28-1:OBSERVED INTERIOR OF REACH-IN COOLER SOILED WITH ACCUMULATION OF FOOD RESIDUE. COOKLINE MAKE TABLES.
11/21/2011 | 21 Violations | Rating 2/5
Critical - Observed food with mold-like growth. Hotel pan in walk-in cooler unable to identify food type. Food discarded.Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp 48F, Tilapia 46F in make table top. Corrected On Site. Placed in freezer.Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Case of chicken 44F, in walk-in cooler. Corrected On Site.Repeat Violation.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fried vegetable tempura 102F , egg roll 83F on buffet. Corrected On Site. Discarded.
Critical - Observed food being cooled by nonapproved method. Penang sauce cooling at room temperature 101F. Corrected On Site.
Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken in container with cooked meat in freezer.
Critical - Observed food stored on floor. Oil, noodles in dry storage. Eggs in walk-in cooler.
Critical - Observed uncovered food in holding unit/dry storage area. Chicken , shrimp, noodles uncovered in walk-in freezer.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline.
Observed old labels stuck to food containers after cleaning.Repeat Violation.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Cookline make tables.Repeat Violation.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelf at end of cookline, Foodcart top shelf.Repeat Violation.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of cookline equioment.
Observed gaskets with slimy/mold-like build-up. Cookline make tables.Repeat Violation.
Critical - Hot water not available at time of inspection. Some utility work being performed by GRU.
Observed leaking pipe at plumbing fixture. Drain pipe by dishmachine area.
Critical - Handwash sink not accessible for employee use at all times. By triple sink.Repeat Violation.
Critical - Observed roach activity as evidenced by dead roaches found. 3 in dry storage, 1 under triple sink. Repeat Violation.Corrected On Site.
Floors not constructed easily cleanable. Kitchen prep area.
Observed grease accumulated under cooking equipment. Cookline and throughout .Repeat Violation.
Observed floor area(s) covered with standing water. Prep area.
6/22/2011 | 22 Violations | Rating 2.75/5
Critical - Violation: 08A-24-1Observed raw animal foods not properly separated from each other inside WALKIN FREEZER .
Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable.SOME WITH MOLD LIKE SUBSTANCE attached to cutting boards.
Violation: 14-41-1Food-contact surface not smooth and easily cleanable.WALKIN COOLER establishment using WOODEN SHELVING for foods inside waLKIN cooler.
Critical - Violation: 16-03-1Observed accumulation of debris in warewashing machine and associated equipment.
Critical - Violation: 16-07-1Observed accumulation of debris in three-compartment sink.
Violation: 18-04-1Observed old DATE labels stuck to food containers after cleaning.
Critical - Violation: 22-18-1Observed soil residue in FOOD storage containers THROUGHOUT ESTABLISHMENT .
Critical - Violation: 22-19-1Observed interior of microwave soiled. VERY DIRTY.
Critical - Violation: 22-22-1Observed encrusted material on can opener.
Violation: 23-03-1Observed build-up of grease on nonfood-contact surface.EXTERIORS OF COOKING EQUIPMENT THROUGHOUT KITCHEN .
Violation: 23-07-1Observed gaskets with slimy/mold-like build-up.THROUGHOUT ALL COOLERS.
Violation: 24-05-1Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Violation: 24-08-1Equipment and utensils not properly air-dried.
Violation: 24-11-1Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
Critical - Violation: 31-09-1Handwash sink not accessible for employee use at all times.BLOCKED by food CART.
Critical - Violation: 31-12-1Observed handwash sink used for purposes other than handwashing.FOUND UTENCILS inside handwashing sink.
Violation: 36-13-1Observed grease accumulated under cooking equipment THROUGHOUT ESTABLISHMENT KITCHEN .
Violation: 36-15-1Observed WALKIN FREEZER floors very dirty , full of meat juices and other debris.
Violation: 36-15-1Observed food debris accumulated on kitchen floor.THROUGHOUT ESTABLISHMENT underneath equipments.
Violation: 37-04-1Observed wall soiled with accumulated black debris in dishwashing area. *HEAVY BLACK MOLD LIKE SUBSTANCE on walls throughout dishwasher machine area.
Critical - Violation: 41B-03-1Observed unlabeled spray bottles SEVERAL .
Violation: 42-11-1Observed unnecessary items on the premise.ESTABLISHMENT HAS MULTIPLE UTENCILS AND EQUIPMENT INSIDE ESTABLISHMENT THAT ARE NOT USED .
6/21/2011 | 43 Violations | Rating 0/5
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).RAW CHICKEN / RAW BEEF / RAW EGGS / COOKED REFRIGERATED FOODS .( WALKIN COOLER NOT FUNCTIONING ) (COOKS LINE REFRIGERATOR NOT WORKING) .
Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. ALL EXPIRED FOODS INSIDE WALKIN COOLER .
Critical - Observed food with mold-like growth.ZUCHINI VEGATABLE inside WALKIN COOLER.
Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.MULTIPLE FOODS .
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.MULTIPLE COOKED FOODS IN SELF SERVICE BUFFET FOUND AT TEMPERATURES BELOW 135.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.COOKS LINE MAKE TABLE NOT ABLE TO MAINTAIN 41 OR BELOW, POTENCIALLY HAZARDOUS FOODS FOUND AT 59 FARENHEIT .
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.WALKIN COOLER NOT MAINTAINING PROPER TEMPERATURE ,POTENCIALLY HAZARDOUS FOODS FOUND AT 56/58 DEGREES FARENHEIT .*THERMOMETER INSIDE WALKIN COOLER READS 51 DEGREES AND 1 OF TWO COOLER FANS OFF AND NOT WORKING. *ESTABLISHMENT ONLY COUNTS WITH A SMALL WALKIN FREEZER ,NO OTHER COOLERS AVAILABLE LARGE ENOUGH TO STORE REFRIGERATED POTENCIALLY HAZARDOUS FOODS.
Critical - Observed raw animal foods not properly separated from each other inside WALKIN FREEZER .
Critical - Observed employee handling soiled equipment or utensils then engage in , handling clean equipment or utensils, without washing hands.WHILE WASHING DISHES.Corrected On Site.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
Observed cutting board grooved/pitted and no longer cleanable.SOME WITH MOLD LIKE SUBSTANCE attached to cutting boards.
Food-contact surface not smooth and easily cleanable.WALKIN COOLER establishment using WOODEN SHELVING for foods inside waLKIN cooler.
Critical - Observed accumulation of debris in warewashing machine and associated equipment.
Critical - Observed accumulation of debris in three-compartment sink.
Critical - Observed accumulation of debris on drainboards or equivalent.
Observed old DATE labels stuck to food containers after cleaning.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed soil residue in FOOD storage containers THROUGHOUT ESTABLISHMENT .
Critical - Observed interior of microwave soiled. VERY DIRTY.
Critical - Observed encrusted material on can opener.
Critical - Observed buildup of slime on soda dispensing nozzles.
Critical - Observed buildup of soiled material on racks in the reach-in cooler.THROUGHOUT ESTABLISHMENT .
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.THROUGHOUT ESTABLISHMENT PREPARATION TABLES ,FOOD SHELVING .
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.THROUGHOUT ESTABLISHMENT .
Observed build-up of grease on nonfood-contact surface.EXTERIORS OF COOKING EQUIPMENT THROUGHOUT KITCHEN .
Observed build-up of food debris, dust or dirt on EXTERIORS OF MULTIPLE bottom shelving of preparation tables , exteriors of coolers ,and multiple kitchen appliances .
Observed gaskets with slimy/mold-like build-up.THROUGHOUT ALL COOLERS.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Observed clean utensils/equipment stored in dirty drawers, racks, bus tubs FULL OF DEAD ROACHES .
Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.STORED IN AREAS OF DEAD ROACHES FOUND.
Equipment and utensils not properly air-dried.
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
Critical - Handwash sink not accessible for employee use at all times.BLOCKED by food CART.
Critical - Observed handwash sink used for purposes other than handwashing.FOUND UTENCILS inside handwashing sink.
Critical - Observed OVER 150 dead roaches on premises DEAD ROACHES WERE FOUND IN ALL AREAS OF KITCHEN AND THROUGHOUT RESTAURANT / ON FOOD SHELVING / INSIDE POTS AND PANS / INSIDE CLEAN UTENCILS STORAGE BINS / AND THROUGHOUT FLOORS UNDERNEATH EQUIPMENT / PREPARATION TABLES .
Critical - Observed roach activity as evidenced by 7 live roaches found throughout establishment .1 live roach found underneath trash can in kitchen / 2 live roaches found in dry storage area under shelving / 1 live roach found under 3 comparment sink / 2 live roaches found behind kitchen equipments / 1 live roach found inside clean utencils storage bin.
Observed grease accumulated under cooking equipment THROUGHOUT ESTABLISHMENT KITCHEN .
Observed food debris accumulated on kitchen floor.THROUGHOUT ESTABLISHMENT underneath equipments.
Observed WALKIN FREEZER floors very dirty , full of meat juices and other debris.
Observed wall soiled with accumulated black debris in dishwashing area. *HEAVY BLACK MOLD LIKE SUBSTANCE on walls throughout dishwasher machine area.
Critical - Observed unlabeled spray bottles SEVERAL .
Observed unnecessary items on the premise.ESTABLISHMENT HAS MULTIPLE UTENCILS AND EQUIPMENT INSIDE ESTABLISHMENT THAT ARE NOT USED .
9/14/2010 | 9 Violations | Rating 3.25/5
Critical - Observed dented can water chestnuts.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked cooked chicken in walkin cooler.
Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination for sauces and heat lamp.
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container in sugar container.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands after handling dirty plates.
Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
Critical - Observed buildup of slime in the interior of ice machine.
Observed personal care item stored with food vitamins.
Critical - Observed unlabeled spray bottle pink stuff.Repeat Violation.
5/28/2009 | 10 Violations | Rating 4/5
No Heimlich maneuver sign posted.
Observed build-up of grease on nonfood-contact surface hood filters.
Critical - Observed buildup of slime in the interior of ice machine.
Observed gaskets/seals on cold holding unit in poor repair single door by fryer.
Observed old labels stuck to food containers after cleaning.
Observed single-service articles improperly stored lids not inverted.
Critical - Observed soiled reach-in cooler gaskets on cookline.
Critical - Observed unlabeled spray bottle.
Observed wall in disrepair ladies restroom and by server area
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked eggrolls.
1/7/2009 | 10 Violations | Rating 4/5
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container spoons in sugar on cookline.
No Heimlich maneuver sign posted.
Observed build-up of grease on nonfood-contact surface filters above woks
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.
Observed gaskets/seals on cold holding unit in poor repair coolers on line.
Observed hole in wall in hallway.
Critical - Observed sanitizing solution exceeding the maximum concentration allowed clorine @200 in wiping clothes.
Critical - Observed soiled reach-in cooler gaskets.coolers on line.
Observed wall soiled with accumulated black debris in dishwashing area.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked rice, lemons.