SUPER BUFFET SUSHI HIBACHI

High Priority - In-use utensil stored in water at or above 135 degrees Fahrenheit. Utensil inside water 76 degrees at hibachi area. In bucket Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil at cook line garlic in oil (90F - Cold Holding) Employee moved to reach in cooler during inspection Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Blue rag at sushi station. Employee moved Rice cooker on table at cook line blocking access to hand wash sink. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Near three compartment sink Corrected On-Site

Intermediate - oyster/ mussels/ clams tags not maintained in chronological order according to the last date they were served in the establishment. Put in order during inspection sent to operator Shellfish Tag Guidance Corrected On-Site Repeat Violation

Basic - Ceiling tile missing. Front of dinner room

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Front of mop sink

Basic - Food stored on floor. Bucket of soy sauce on floor at sushi station, box of oil on floor at cook line. Employee moved Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glass cooler at hibachi area,

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under three compartment sink. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi station on cutting board Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Temp is 137 for sticky rice at buffet. Employee removed water Water at hibachi station 95 degrees. Employee removed water Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic in oil 77 degrees at cook line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In white container at sushi station cooked at 11 am sitting outside of cold holding unit sitting on cutting board. tolopia cooked breaded (76F - Cold Holding) Outside of cold holding element Garlic in oil inside reach in cooler inside pan. 77 degrees cold holding. Educated stop sale issued

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed three compartment sink chlorine sanitizer was 200+ ppm now 50ppm. Establishment activity doing dishes. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. With old vinegar bottle upside down at hibachi cook line. Employee moved During inspection observed silver table at cook line hand wash sink with two rice cookers blocking hand wash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at three compartment sink hand wash sink. Employee replaced Corrected On-Site

Intermediate - Two-compartment sink used for warewashing. During inspection observed hibachi attendant wash and rinse pans used for food preparation. Educated bright bowl and spoons to three compartment sink.

Intermediate - oyster tags not maintained in chronological order according to the last date they were served in the establishment. Put inside small pan not in order. Employee put into order Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Current Hotel and Restaurant license not displayed. Expired 2-1-25

Basic - Food not stored at least 6 inches off of the floor. Oil and sauce on floor at cook line. Employee moved

Basic - Food stored on floor. Oil on floor of wok station. Employee moved Corrected On-Site

Basic - Food stored under dripping water line. Box of Kcrab in walk in freezer number 3

Basic - Ice buildup in walk-in freezer number 3

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado at sushi station with visible sticker not removed before preparation.

Basic - Time/temperature control for safety food thawed in an improper manner. Rack of ribs in pan in standing water inside three compartment sink. Employee turned water on Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sitting on cutting boards at sushi station cooked

High Priority - Nonfood-grade bags used in direct contact with food. Walk in freezer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.garlic in oil 85 degrees sitting out at cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by table with two large rice cookers. Employee relocated table and both rice cookers. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. NO date marks throughout facility.

Basic - Cove molding at floor/wall juncture broken/missing. Near house at both hand wash sinks. At cook line.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee near coffee maker.

Basic - Employee personal items stored in or above a food preparation area Dunkin' Donuts coffee creamer inside deli cooler at cook line.

Basic - Equipment in poor repair. Stand alone reach in cooler near dry storage

Basic - Food stored on floor. Bag of carrots on floor of walk in cooler Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. During inspection observed advocato with sicker after cutting. At sushi station. Employee took back and washed during inspection Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Deli cooler at cook line

Basic - Stored food not covered. Crab Rangoon inside reach in freezer across from fryers uncovered Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards at cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Uncovered bucket of raw chicken stored on rack above bucket of washed/pilled potatoes soaking in water in double door cooler across conventional ovens on cook line.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Sheet pan of frozen raw chicken covered with plastic wrap stored above sheet pans of frozen raw beef covered with plastic on speed rack in walk in freezer number 3. Employee moved sheet pan of frozen raw chicken to speed rack with storing raw chicken. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach in deli cooler on cook line: precooked pork dumplings (45F - Cold Holding); raw shrimp (45F - Cold Holding); cooked shrimp (45F - Cold Holding) fresh garlic and oil at wok station (105F - Cold Holding) Items moved to walk in cooler to bring down temperatures. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Raw oysters served only on the weekends. Observed tags not maintained in chronological order from last date served. Discussed with manager and CFM. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Raw oysters only served on the weekends. Observed oyster tags without date of last day served. Discussed with manager and CFM. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed manager DBPR Clean-Up of Vomiting and Diarrheal Events form. Manager printed form out and posted it at the time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled with food debris. Stained cutting boards are sushi station. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line near walk in cooler door not accessible due to table storing rice cookers. Manager moved rice cooker to allow easy access to hand sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed used gloves stored inside hand sink on cook line across from walk in cooler door. Employee removed gloves from inside hand sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink near three compartment sink across from dry storage area. Employee stocked paper towels. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Missing at hand sink next to three compartment sink across from cook line. Employee added hand soap dispenser at hand sink. Corrected On-Site Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Towel dispenser not dispensing at hand sink next to dish machine. Employee fixed dispenser and paper towels can now be dispensed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Buss tubs of cooked spare ribs, krab meat salad, cooked noodles, and cooked octopus stored in walk in coolers not date marked. Discussed with manager. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machine interiors soiled with black substance at server wait stations in dinning room area.

Basic - Food stored on floor. Box of oil stored on floor at wok station. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris at sushi station in dinning area.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand sink at sushi bar area. Emailed manager DBPR hand washing sign. Operator printed sign and posted it at hand sink. Corrected On-Site

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. -Dish machine chlorine sanitizer at 0 PPM. Employee repaired dish machine during inspection. Dish machine chlorine at 50 PPM. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Utensils in 90F standing water in hibachi station. Employee put container on cook top and brought water temperature up to 165F. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -Frozen raw chicken stored above ground beef and frozen raw salmon filets on speed racks inside walk in freezer labeled 3. Employees moved and stored items by minimum cooking temperatures. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -Vaccum breaker missing on hose bib near hand sink in prep area/cook line area.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Chlorine Sanitizer bucket at 200+ PPM. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener soiled with food debris. -Stained cutting boards in sushi bar area. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No chlorine chemical test kit observed.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -At hand sink near dish machine. Manager stocked a roll of paper towels at hand sinks. Corrected On-Site

Intermediate - No soap provided at handwash sink. -No soap at hand sink near prep area table.

Intermediate - Nonservice animals in the food establishment or on premises. -1 dead roach underneath sushi bar counter. Employee discarded and cleaned and sanitized area. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Chicken and noodles up stored in stand alone reach in cooler on the cook line made yesterday not date marked.

Intermediate - Spray bottle containing toxic substance not labeled. -Unlabled chemical spray bottle near hand sink by prep area. Manager labeled as cleaner. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. -Walk in coolers and freezers door handles soiled with food debris. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. -Cutting boards on reach in deli coolers in sushi area.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -Employee drink on reach in cooler near door kitchen entrance. Manager discarded drink. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. - Employee water bottle stored above reach in deli cooler on cook line. Manager moved drink. Corrected On-Site

Basic - Food stored on floor. -Case of chicken and cooking oil stored on floor in prep area. Employee stored case of chicken in walk in cooler. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Ice buildup on wall, storage racks, and floor in side walk in freezer labeled 4. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open gallon of milk inside reach in cooler on cook line. - From follow-up inspection 2024-02-01: Time Extended - From follow-up inspection 2024-02-01: Educated employees. Time Extended

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling at room temperature dumplings in prep area. Employees moved to the walk in. Corrective Action Taken - From follow-up inspection 2024-02-01: Time Extended - From follow-up inspection 2024-02-01: No cooling observed. Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold like debris in both ice machines in server station. - From follow-up inspection 2024-02-01: Time Extended - From follow-up inspection 2024-02-01: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on reach in coolers torn. - From follow-up inspection 2024-02-01: Time Extended - From follow-up inspection 2024-02-01: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under wok station, hibachi station and drink station. - From follow-up inspection 2024-02-01: Time Extended - From follow-up inspection 2024-02-01: Areas cleaned but more detailed cleaning needed. Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on buffet line has build up of ice. - From follow-up inspection 2024-02-01: Time Extended - From follow-up inspection 2024-02-01: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on all reach in coolers. - From follow-up inspection 2024-02-01: Time Extended - From follow-up inspection 2024-02-01: Time Extended

Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. Upon walking in establishment there is an objectionable odor. - From follow-up inspection 2024-02-01: Time Extended - From follow-up inspection 2024-02-01: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Thawing Krab at room temperature. Employee moved Krab to walk in freezer. Re-temped Krab @ 2:25pm 41 F - From follow-up inspection 2024-02-01: Time Extended - From follow-up inspection 2024-02-01: No foods thawing at time of inspection Time Extended

High Priority - Dented cans. 4 6LB can sliced Peach 2 6LB can Tomato sauce 2 6 LB can Tomato Cocktail 2 LB can Diced Pineapple 2 6 LB can pear tomatoes

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken on sheet pan over raw beef and pork in walk in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw octopus over biscuits in walkin cooler.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell egg ambient 82 degrees Fahrenheit

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw fruits/vegetables not washed prior to preparation. Broccoli not washed before cutting.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 91 degrees Fahrenheit

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket 200 + ppm. Employee corrected to 150ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained, can opener soiled,

Intermediate - Handwash sink not accessible for employee use at all times.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink by cooking line blocked by table. Hand wash sink by the three compartment sink had items in sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dish machine.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Premade ready to eat Sushi rolls not date marked in walk-in cooler Sushi fish at sushi counter not dated.

Intermediate - Washed hands in prep sink with cold water and no soap while not rubbing hands together for 10-15 seconds then returned to food prep. Employee was re-educated. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water was shut off at hand wash sink near prep sink. Employee turned water back on. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean utensils stored between equipment and wall. Knife between equipment.

Basic - Cove molding at floor/wall juncture broken/missing. Near cook line

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Damaged/spoiled/recalled food not properly segregated. 4 6LB dented can sliced Peach 2 6LB dented can Tomato sauce 2 6 LB dented can Tomato Cocktail 2 LB dented can Diced Pineapple 2 6 LB dented can pear tomatoes

Basic - Dead roaches on premises. 1 dead by hibachi, cleaned up by employee. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above reach in coolers on the cooking line. Employee moved drinks. Corrected On-Site

Basic - Employee drinking from an enclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Bottled water.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep surface. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cooks at cook line and in prep area.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Gaskets torn in reach in fridges on cook line. Rusted racks in walk in cooler.

Basic - Food stored on floor. Oil stored on floor. Frozen Crab boxes on the floor in walk-in cooler. Employees moved boxes. Onions on floor in walkin cooler. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. In between 2 reach-in cooler 's. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 82 degrees Fahrenheit water

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink on prep line did not have hand washing sign.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in fridge has accumulated food debris at the bottom.

Basic - Open dumpster lid.

Basic - Raw fruits/vegetables not washed prior to preparation. Broccoli not washed before cutting.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Soiled dry wiping cloth in use. Cook line

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed. Krab thawing 61 degrees Fahrenheit, shrimp thawing 65 degrees Fahrenheit

Basic - Time/temperature control for safety food thawed in an improper manner. In standing water and at room temperature.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line

Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. - From follow-up inspection 2023-07-13: Time Extended - From follow-up inspection 2023-07-14: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Under Three compartment sink in kitchen opposite cooks line - From follow-up inspection 2023-07-13: Time Extended - From follow-up inspection 2023-07-14: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site - From follow-up inspection 2023-07-13: Time Extended - From follow-up inspection 2023-07-14: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooks line - From follow-up inspection 2023-07-13: Time Extended - From follow-up inspection 2023-07-14: Time Extended

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Printed thank you bags in direct contact with raw beef Warning - From follow-up inspection 2022-12-08: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over ready-to-eat crab in walk-in cooler. Operator rearranged Raw chicken over raw salmon in walk-in freezer. Discussed proper food storage Corrective Action Taken Warning - From follow-up inspection 2022-12-08: Raw pork over ready-to-eat tofu in walk-in cooler. Discussed proper food storage Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi bar: Sushi rice 108 degrees F, sushi rolls tuna 75 degrees F. Discussed using time as a public health control with operator. Buffet: cooked chicken 98 degrees F, pork dumplings 89 degrees F cooked mussels 98 degrees F. Discussed with operator to reheat foods. Operator began making fresh batch of food to bring up to buffet line to voluntarily discard foods out of temperature Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2022-12-08: Buffet: cooked chicken 136 degrees F, cooked mussels 134 degrees F, pork dumplings 118 degrees F. Discussed with operator to reheat Sushi rice being held on time Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler of cook line Warning - From follow-up inspection 2022-12-08: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink by three compartment sink evidenced by steel scrubby inside of it. Repeat Violation Warning - From follow-up inspection 2022-12-08: Handwash sink of back prep area has bay stored inside of it. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler of cook line Warning - From follow-up inspection 2022-12-08: Time Extended

Basic - - From initial inspection : Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple fly sticky traps in back prep area. Warning - From follow-up inspection 2022-12-08: Time Extended

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Krab ragoon in printed smiley bag Warning - From follow-up inspection 2022-09-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler of cook line. Repeat Violation Warning - From follow-up inspection 2022-09-26: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2022-09-26: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf of cook line over reach-in cooler. Warning - From follow-up inspection 2022-09-26: Time Extended

Basic - - From initial inspection : Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over prep tables of kitchen, Warning - From follow-up inspection 2022-09-26: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Bag of potatoes on floor of walk-in cooler. Containers of raw chicken on floor of walk-in freezer. Discussed proper food storage, Warning - From follow-up inspection 2022-09-26: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer has ice build up Warning - From follow-up inspection 2022-09-26: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in cooler of cook line.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on reach-in cooler of cook line.

Basic - Drain cover(s) missing. Under three compartment sink