Sep 1, 2021
Routine - Food
Inspection Completed - No Further Action
14-15-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Bagged foods in freezer and reach in cooler are in thank you bags.
50-17-2
High Priority - Operating with an expired Division of Hotels and Restaurants license. From 2-1-21 Operator created account and paid during inspection. Corrected On-Site
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board staining. Grease build up on stove top. Microwave interior. Slicer blade and guard.
02C-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Frozen rice noodles with no dates.
14-01-5
Basic - Bowl or other container with no handle used to dispense food. In msg and sugar
24-05-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans on top of reach in cooler and freezer.
14-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-11-4
Basic - Equipment in poor repair. Cook line gaskets,
36-73-4
Basic - Floor soiled/has accumulation of debris. Floor under cook line has a lot of grease build up.
36-68-5
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
10-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in 81 degrees Fahrenheit water on cook line. Water was emptied. Corrected On-Site
21-04-4
Basic - In-use wet wiping cloth/towel used under cutting board.
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line gaskets
36-27-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall vent by cook line soiled with grease.