No general comments were recorded on the latest inspection.
Latest recorded violations
#2 · Certified Food Protection Manager
2-102.12 (A) Certified Food Protection Manager (C) The Person in Charge’s (PIC) Certified Food Protection Manager certificate expired in July 2025. PIC is advised to renew the certification as soon as possible to remain in compliance with the food code requirements. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a Certified Food Protection Manager (CFPM) who has shown proficiency of required information through passing a test that is part of an accredited program.
4-601.11(A) Equipment, Food-Contact Surfaces, and Utensils Observed the can opener blade heavily soiled with accumulated food residue. Food-contact surfaces of equipment and utensils shall be clean to sight and touch to prevent contamination of food. Can opener was removed for cleaning during the inspection.***CDI (Corrected During Inspection)***
#38 · -1 demerits · Insects & rodents not present; no unauthorized animals
6-202.15 Outer Openings, Protected (C) The back entry/exit door has a large gap between the bottom of the door and the floor, creating a potential entry point for pests. Outer openings must be protected against the entry of insects and rodents by tight-fitting doors or other effective means. PIC was advised to install a door sweep or other suitable barrier to eliminate the gap and prevent pest entry.
6-501.111 Controlling Pests (Pf) Flies were observed inside the establishment. The premises shall be maintained free of insects, rodents, and other pests to minimize the risk of food contamination. The PIC is advised to review and revise pest control measures as needed, including sanitation practices and physical barriers, and to contact a licensed pest control service if necessary. ***RETURN TO VERIFY IN 10 DAYS**
4-501.11 Good Repair and Proper Adjustment Coated metal wire shelving in the walk-in cooler is corroding and rusting, with paint flaking off. Equipment must be maintained in good repair. Deteriorated surfaces such as flaking paint can contaminate food and compromise cleanability. PIC advised to replace shelving in the near future to prevent contamination and maintain equipment in a sanitary condition.
4-202.11 Food-Contact Surfaces: Cleanability The rice container lid is cracked and badly damaged. Multiuse food-contact surfaces must be smooth, free of cracks, chips, or crevices, and easily cleanable to prevent contamination. PIC was advised to replace the lid to maintain food safety and ensure surfaces remain cleanable.
6-501.11 Repairing Premises, Structures, Attachments, and Fixtures Methods (C) Multiple areas of the physical facilities are damaged and not maintained in good repair, including: large hole in stainless steel panel, large hole in fiberglass reinforced panel (FRP), missing and broken floor tiles, damaged ceiling throughout kitchen, missing door handle on walk-in cooler, corroded walk-in cooler gasket, severe corrosion on walk-in cooler door. Physical facilities must be maintained in good repair, smooth, and easily cleanable to prevent contamination and maintain sanitation. PIC is required to repair, replace, or remove damaged areas promptly to restore surfaces to a smooth, cleanable condition. ***REPEAT VIOLATION***
#56 · -1 demerits · Meets ventilation & lighting requirements; designated areas used
Repeat
6-202.11 Light Bulbs, Protective Shielding (Core) Several fluorescent bulbs on the ceiling above the steam table are missing protective covers. Light bulbs in areas with exposed food, clean equipment, unwrapped single-service articles, and linens must be shielded, coated, or otherwise shatter-resistant to prevent contamination from broken glass. PIC is advised to replace the light fixture covers or provide protective shielding around the bulbs. ***REPEAT VIOLATION.***
The Person in Charge’s (PIC) Certified Food Protection Manager certificate expired in July 2025. PIC is advised to renew the certification as soon as possible to remain in compliance with the food code requirements. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a Certified Food Protection Manager (CFPM) who has shown proficiency of required information through passing a test that is part of an accredited program.