RecordWell Data

China Buffet

2241 MAIN ST, Green Bay, WI 54302 · Brown County

207cited violations
46serious tier
12inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
Brown County Health & Human Services
License / ID
BHEP-7ZLK9K
Status
Permitted
Official record
Brown County Health & Human Services inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
2026510522
20251113
202447816
20232135

Inspections

  1. Jul 8, 2026 Re-inspection · 2 priority, 3 priority foundation, 20 core, 25 repeat
    • Serious Priority Repeat

      GLOVES, USE LIMITATION - SINGLE-USE GLOVES

      Single-use gloves are not discarded between taking out trash prior to cooking / prepping food.

      Correction: Education was provided during inspection. Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discard potentially contaminated food items.

      Code 3-304.15 (A)

    • Serious Priority Repeat

      FOOD CONTACT SURFACES - MANUAL WAREWASHING HOT WATER EXPOSURE TIME

      Utensils in hot water manual warewashing sanitizer sink are not in contact with hot water for the minimum amount of time to achieve proper sanitization.

      Correction: Immerse clean utensils in 171°F water for a minimum of 30 seconds.

      Code 4-703.11 (A)

    • Not serious Priority Foundation Repeat

      PERSON IN CHARGE - SANITIZATION

      The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment.

      Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

      Code 2-103.11 (K)

    • Not serious Priority Foundation Repeat

      PACKAGE INTEGRITY

      There are quite a few dented canned goods on the storage rack in the back warewashing area.

      Correction: Discard any damaged boxes with food that is potentially contaminated or adulterated.

      Code 3-202.15

    • Not serious Priority Foundation Repeat

      USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

      Handwashing sink in the kitchen is noted filled with santizer bucket, towels and brush and is unavailable for proper handwashing.

      Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

      Code 5-205.11 (A) and (C)

    • Not serious Core Repeat

      EATING, DRINKING, OR USING TOBACCO

      Employees was observed chewing gum whiles preparing food in the kitchen area.

      Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.

      Code 2-401.11 (A)

    • Not serious Core Repeat

      OPEN DRINK CONTAINER

      Drinking cups without cover was observed in food preparation area.

      Correction: Provide approved beverage container with cover in food preparation area.

      Code 2-401.11 (B)

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Cooked and raw chicken, pork, chopped vegetables, shrimp, and a lot of food items in the various coolers in the establishment were observed to be unwrapped or uncovered.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - UNWASHED FRUITS AND VEGETABLES SEPARATED FROM RTE FOODS

      Unwashed boxes of cucumber, celery, bell peppers, tomatoes, etc are stored over and next to washed onions and chopped vegetables in the walk in cooler.

      Correction: Rearrange food storage so that unwashed fruits and vegetables are stored under or away from RTE foods.

      Code 3-302.11 (A) (8)

    • Not serious Core Repeat

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      salt, msg, oil, sugar, a variety of sauces on the cook line and in coolers are stored in unlabeled containers.

      Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

      Code 3-302.12

    • Not serious Core Repeat

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Multiple laddles, knives and scoopes are observed improperly stored in room temperature water of 69°F on the cook line near the rice cooker.

      Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

      Code 3-304.12

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Boxes of noodles are stored on the floor in the walk in cooler.

      Correction: Store all food items 6 inches above the floor.

      Code 3-305.11 (A) (3)

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      A huge pan of breaded shrimp is not protected from potential contamination. The food item was observed being stored on top of the black garbage container in the kitchen.

      Correction: Discard food item.

      Code 3-307.11

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      An uncovered chopped lettuce is noted stored in an empty a raw meat box with a tote of vegetables stored directly on top of the lettuce.

      Correction: Discard food item. Employee discarded the chopped lettuce during inspection.

      Code 3-307.11

    • Not serious Core Repeat

      PROPER COOLING METHODS - IN EQUIPMENT

      Salmon sauce, sushi and a variety food items (meats, vegetables, etc) in the facility are not in a container that facilitates heat transfer and are is tightly wrapped or covered.

      Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

      Code 3-501.15 (B)

    • Not serious Core Repeat

      WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

      An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

      Correction: Provide an irreversible registering thermometer.

      Code 4-302.13 (B)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      Both the wash and rinse temperatures of the high temp dish machine are not maintained in good repair.

      Correction: Repair equipment to good condition or remove from premise.

      Code 4-501.11 (A)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - PROPER ADJUSTMENT

      The prep cooler on the cook line is noted with the door gaskets is not intact or tight.

      Correction: Equipment components shall be kept intact, tight, and properly adjusted.

      Code 4-501.11 (B)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      Multiple cutting boards in the establishment are observed with excessive scratching and scoring.

      Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

      Code 4-501.12

    • Not serious Core Repeat

      WAREWASHING - SINKS - USE LIMITATION

      The warewashing sink is being used improperly for handwashing.

      Correction: Discontinue using warewashing sink compartments for handwashing.

      Code 4-501.16

    • Not serious Core Repeat

      FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

      Food−contact surfaces of the mixing machine in front of the produce walk in cooler has encrusted soil accumulations.

      Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.

      Code 4-601.11 (B)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of the roll in carts near the walk in cooler are noted very dirty with flour residue, dust and food debris.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of the prep cooler on the cook line is filthy. The cooler is smeared with sauces, food debris, sticky and noted with stains on both interior and exterior of the equipment.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of the interior of the interior of the True reach in cooler opposite the ovens is noted filthy with excessive food debris, and stains.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core Repeat

      FOOD CONTACT SURFACES - MICROWAVE CLEANED

      Cavity or door seals of microwave are soiled.

      Correction: Clean and maintain microwave at least every 24 hours.

      Code 4-602.12 (B)

    • Not serious Core Repeat

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      Clean utensils are being stored or stacked without being air-dried. Utensils were noted dripping / very wet in while stacked or stored away.

      Correction: Air dry all clean utensils before storage and before contact with food.

      Code 4-901.11

    • Not serious Core Repeat

      GARBAGE/REFUSE - WASTE RECEPTACLE AT HANDWASHNG SINK

      No waste receptacle provided at handwashing sink located in the kitchen.

      Correction: Handwashing sinks using single-use paper toweling for hand drying shall be provided with a waste receptacle. Provide a waste receptacle at the handwashing sink.

      Code 5-501.16 (C)

    • Not serious Core Repeat

      INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

      There is a hole and gap on the side and underneath the back door which could be the source for the entrance of insects or rodents.

      Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

      Code 6-202.15 (A) (1)

  2. Jul 1, 2026 Follow Up · 8 priority, 4 priority foundation, 20 core, 32 repeat
    • Serious Priority Repeat

      WHEN TO WASH

      PRIROITY - Employee observed not washing hands after touching multiple raw meats and food items before preparing and handling foods.

      Correction: Education provided. Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

      Code 2-301.14

    • Serious Priority Repeat

      NO BARE HAND CONTACT WITH RTE-FOODS

      PRIORITY - Employee observed handling ready-to eat foods with their bare hands. Employee noted touching fried chicken, cooked fried rice, pork, etc in the kitchen.

      Correction: Education was provided. Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

      Code 3-301.11 (B)

    • Serious Priority Repeat

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      PRIORITY - Raw uncovered bread chicken stored over uncovered cooked pork, chicken and egg rolls in the True 2 door reach in cooler located opposite the ovens in the kitchen.

      Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

      Code 3-302.11 (A) (1)

    • Serious Priority Repeat

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      PRIORITY - Raw shell eggs are stored on top sliced onions in the prep cooler opposite the cook line equipment.

      Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

      Code 3-302.11 (A) (1)

    • Serious Priority Repeat

      GLOVES, USE LIMITATION - SINGLE-USE GLOVES

      Single-use gloves are not discarded between taking out trash prior to cooking / prepping food.

      Correction: Education was provided during inspection. Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discard potentially contaminated food items.

      Code 3-304.15 (A)

    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      PRIORITY - Cooked chicken, carrot and peas, raw shell eggs, breaded cooked chicken, sushi, seafood salad, and sliced hard boiled eggs in the prep cooler, reach in cooler in the kitchen and the salad bar in the dinning area are cold held at 46°F, 43°F, 56°F, 64°F, 61°F, 45°F, and 50°F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

      Code 3-501.16 (A) (2) AND (B)

    • Serious Priority Repeat

      DATE MARKING - DISPOSITION

      PRIORITY - Several food items in the coolers all over the facility are not provided with a date marks. Food items that are prepared and stored for over 24 hours do not have any date marks.

      Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

      Code 3-501.18 (A)

    • Serious Priority Repeat

      FOOD CONTACT SURFACES - CLEANING FREQUENCY

      PRIORITY - Food prep tables in the facility used with time/temperature controlled for safety food is not cleaned every 4 hours. The food prep tables and counters are noted dirty with stains, food residue and sticky.

      Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

      Code 4-602.11 (C)

    • Serious Priority Repeat

      FOOD CONTACT SURFACES - MANUAL WAREWASHING HOT WATER EXPOSURE TIME

      Utensils in hot water manual warewashing sanitizer sink are not in contact with hot water for the minimum amount of time to achieve proper sanitization.

      Correction: Immerse clean utensils in 171°F water for a minimum of 30 seconds.

      Code 4-703.11 (A)

    • Not serious Priority Foundation Repeat

      PERSON IN CHARGE - SANITIZATION

      The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment.

      Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

      Code 2-103.11 (K)

    • Not serious Priority Foundation Repeat

      PACKAGE INTEGRITY

      There are quite a few dented canned goods on the storage rack in the back warewashing area.

      Correction: Discard any damaged boxes with food that is potentially contaminated or adulterated.

      Code 3-202.15

    • Not serious Priority Foundation Repeat

      FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

      No thermometer is present for monitoring temperatures in foods.

      Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

      Code 4-302.12 (A)

    • Not serious Priority Foundation Repeat

      USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

      Handwashing sink in the kitchen is noted filled with santizer bucket, towels and brush and is unavailable for proper handwashing.

      Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

      Code 5-205.11 (A) and (C)

    • Not serious Core Repeat

      EATING, DRINKING, OR USING TOBACCO

      Employees was observed chewing gum whiles preparing food in the kitchen area.

      Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.

      Code 2-401.11 (A)

    • Not serious Core Repeat

      OPEN DRINK CONTAINER

      Drinking cups without cover was observed in food preparation area.

      Correction: Provide approved beverage container with cover in food preparation area.

      Code 2-401.11 (B)

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Cooked and raw chicken, pork, chopped vegetables, shrimp, and a lot of food items in the various coolers in the establishment were observed to be unwrapped or uncovered.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - UNWASHED FRUITS AND VEGETABLES SEPARATED FROM RTE FOODS

      Unwashed boxes of cucumber, celery, bell peppers, tomatoes, etc are stored over and next to washed onions and chopped vegetables in the walk in cooler.

      Correction: Rearrange food storage so that unwashed fruits and vegetables are stored under or away from RTE foods.

      Code 3-302.11 (A) (8)

    • Not serious Core Repeat

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      salt, msg, oil, sugar, a variety of sauces on the cook line and in coolers are stored in unlabeled containers.

      Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

      Code 3-302.12

    • Not serious Core Repeat

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Multiple laddles, knives and scoopes are observed improperly stored in room temperature water of 69°F on the cook line near the rice cooker.

      Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

      Code 3-304.12

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Boxes of noodles are stored on the floor in the walk in cooler.

      Correction: Store all food items 6 inches above the floor.

      Code 3-305.11 (A) (3)

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      A huge pan of breaded shrimp is not protected from potential contamination. The food item was observed being stored on top of the black garbage container in the kitchen.

      Correction: Discard food item.

      Code 3-307.11

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      An uncovered chopped lettuce is noted stored in an empty a raw meat box with a tote of vegetables stored directly on top of the lettuce.

      Correction: Discard food item. Employee discarded the chopped lettuce during inspection.

      Code 3-307.11

    • Not serious Core Repeat

      PROPER COOLING METHODS - IN EQUIPMENT

      Salmon sauce, sushi and a variety food items (meats, vegetables, etc) in the facility are not in a container that facilitates heat transfer and are is tightly wrapped or covered.

      Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

      Code 3-501.15 (B)

    • Not serious Core Repeat

      WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

      An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

      Correction: Provide an irreversible registering thermometer.

      Code 4-302.13 (B)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      Both the wash and rinse temperatures of the high temp dish machine are not maintained in good repair.

      Correction: Repair equipment to good condition or remove from premise.

      Code 4-501.11 (A)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - PROPER ADJUSTMENT

      The prep cooler on the cook line is noted with the door gaskets is not intact or tight.

      Correction: Equipment components shall be kept intact, tight, and properly adjusted.

      Code 4-501.11 (B)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      Multiple cutting boards in the establishment are observed with excessive scratching and scoring.

      Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

      Code 4-501.12

    • Not serious Core Repeat

      WAREWASHING - SINKS - USE LIMITATION

      The warewashing sink is being used improperly for handwashing.

      Correction: Discontinue using warewashing sink compartments for handwashing.

      Code 4-501.16

    • Not serious Core Repeat

      FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

      Food−contact surfaces of the mixing machine in front of the produce walk in cooler has encrusted soil accumulations.

      Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.

      Code 4-601.11 (B)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of the prep cooler on the cook line is filthy. The cooler is smeared with sauces, food debris, sticky and noted with stains on both interior and exterior of the equipment.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of the interior of the interior of the True reach in cooler opposite the ovens is noted filthy with excessive food debris, and stains.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of the roll in carts near the walk in cooler are noted very dirty with flour residue, dust and food debris.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core Repeat

      FOOD CONTACT SURFACES - MICROWAVE CLEANED

      Cavity or door seals of microwave are soiled.

      Correction: Clean and maintain microwave at least every 24 hours.

      Code 4-602.12 (B)

    • Not serious Core Repeat

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      Clean utensils are being stored or stacked without being air-dried. Utensils were noted dripping / very wet in while stacked or stored away.

      Correction: Air dry all clean utensils before storage and before contact with food.

      Code 4-901.11

    • Not serious Core Repeat

      GARBAGE/REFUSE - WASTE RECEPTACLE AT HANDWASHNG SINK

      No waste receptacle provided at handwashing sink located in the kitchen.

      Correction: Handwashing sinks using single-use paper toweling for hand drying shall be provided with a waste receptacle. Provide a waste receptacle at the handwashing sink.

      Code 5-501.16 (C)

    • Not serious Core Repeat

      INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

      There is a hole and gap on the side and underneath the back door which could be the source for the entrance of insects or rodents.

      Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

      Code 6-202.15 (A) (1)

  3. Jun 9, 2026 Routine · 10 priority, 4 priority foundation, 20 core, 5 repeat
    • Serious Priority

      WHEN TO WASH

      PRIROITY - Employee observed not washing hands after touching multiple raw meats and food items before preparing and handling foods.

      Correction: Education provided. Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

      Code 2-301.14

    • Serious Priority

      NO BARE HAND CONTACT WITH RTE-FOODS

      PRIORITY - Employee observed handling ready-to eat foods with their bare hands. Employee noted touching fried chicken, cooked fried rice, pork, etc in the kitchen.

      Correction: Education was provided. Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

      Code 3-301.11 (B)

    • Serious Priority Repeat

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      PRIORITY - Raw uncovered bread chicken stored over uncovered cooked pork, chicken and egg rolls in the True 2 door reach in cooler located opposite the ovens in the kitchen.

      Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

      Code 3-302.11 (A) (1)

    • Serious Priority Repeat

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      PRIORITY - Raw shell eggs are stored on top sliced onions in the prep cooler opposite the cook line equipment.

      Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

      Code 3-302.11 (A) (1)

    • Serious Priority

      GLOVES, USE LIMITATION - SINGLE-USE GLOVES

      Single-use gloves are not discarded between taking out trash prior to cooking / prepping food.

      Correction: Education was provided during inspection. Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discard potentially contaminated food items.

      Code 3-304.15 (A)

    • Serious Priority

      TCS FOOD - COLD HOLDING

      PRIORITY - Cooked chicken, carrot and peas, raw shell eggs, breaded cooked chicken, sushi, seafood salad, and sliced hard boiled eggs in the prep cooler, reach in cooler in the kitchen and the salad bar in the dinning area are cold held at 46°F, 43°F, 56°F, 64°F, 61°F, 45°F, and 50°F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

      Code 3-501.16 (A) (2) AND (B)

    • Serious Priority

      DATE MARKING - DISPOSITION

      PRIORITY - Several food items in the coolers all over the facility are not provided with a date marks. Food items that are prepared and stored for over 24 hours do not have any date marks.

      Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

      Code 3-501.18 (A)

    • Serious Priority Repeat Corrected on site

      FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

      The chlorine sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM.

      Correction: Staff mixed sanitizer solutions to 100 ppm during inspection. Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

      Code 4-501.114 (A) - (E)

    • Serious Priority

      FOOD CONTACT SURFACES - CLEANING FREQUENCY

      PRIORITY - Food prep tables in the facility used with time/temperature controlled for safety food is not cleaned every 4 hours. The food prep tables and counters are noted dirty with stains, food residue and sticky.

      Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

      Code 4-602.11 (C)

    • Serious Priority

      FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

      PRIORITY - Dishes, trays, pans and utensils in the facility are not sanitized after cleaning.

      Correction: Operator mixed sanitizer solution with bleach.Clean and sanitize all utensils and equipment before contact with food.

      Code 4-702.11

    • Serious Priority

      FOOD CONTACT SURFACES - MANUAL WAREWASHING HOT WATER EXPOSURE TIME

      Utensils in hot water manual warewashing sanitizer sink are not in contact with hot water for the minimum amount of time to achieve proper sanitization.

      Correction: Immerse clean utensils in 171°F water for a minimum of 30 seconds.

      Code 4-703.11 (A)

    • Not serious Priority Foundation

      PERSON IN CHARGE - SANITIZATION

      The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment.

      Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

      Code 2-103.11 (K)

    • Not serious Priority Foundation

      PACKAGE INTEGRITY

      There are quite a few dented canned goods on the storage rack in the back warewashing area.

      Correction: Discard any damaged boxes with food that is potentially contaminated or adulterated.

      Code 3-202.15

    • Not serious Priority Foundation

      FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

      No thermometer is present for monitoring temperatures in foods.

      Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

      Code 4-302.12 (A)

    • Not serious Priority Foundation

      USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

      Handwashing sink in the kitchen is noted filled with santizer bucket, towels and brush and is unavailable for proper handwashing.

      Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

      Code 5-205.11 (A) and (C)

    • Not serious Core

      EATING, DRINKING, OR USING TOBACCO

      Employees was observed chewing gum whiles preparing food in the kitchen area.

      Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.

      Code 2-401.11 (A)

    • Not serious Core

      OPEN DRINK CONTAINER

      Drinking cups without cover was observed in food preparation area.

      Correction: Provide approved beverage container with cover in food preparation area.

      Code 2-401.11 (B)

    • Not serious Core

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Cooked and raw chicken, pork, chopped vegetables, shrimp, and a lot of food items in the various coolers in the establishment were observed to be unwrapped or uncovered.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core

      PACKAGED AND UNPACKAGED FOOD - UNWASHED FRUITS AND VEGETABLES SEPARATED FROM RTE FOODS

      Unwashed boxes of cucumber, celery, bell peppers, tomatoes, etc are stored over and next to washed onions and chopped vegetables in the walk in cooler.

      Correction: Rearrange food storage so that unwashed fruits and vegetables are stored under or away from RTE foods.

      Code 3-302.11 (A) (8)

    • Not serious Core

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      salt, msg, oil, sugar, a variety of sauces on the cook line and in coolers are stored in unlabeled containers.

      Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

      Code 3-302.12

    • Not serious Core Repeat

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Multiple laddles, knives and scoopes are observed improperly stored in room temperature water of 69°F on the cook line near the rice cooker.

      Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

      Code 3-304.12

    • Not serious Core

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Boxes of noodles are stored on the floor in the walk in cooler.

      Correction: Store all food items 6 inches above the floor.

      Code 3-305.11 (A) (3)

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      A huge pan of breaded shrimp is not protected from potential contamination. The food item was observed being stored on top of the black garbage container in the kitchen.

      Correction: Discard food item.

      Code 3-307.11

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      An uncovered chopped lettuce is noted stored in an empty a raw meat box with a tote of vegetables stored directly on top of the lettuce.

      Correction: Discard food item. Employee discarded the chopped lettuce during inspection.

      Code 3-307.11

    • Not serious Core

      PROPER COOLING METHODS - IN EQUIPMENT

      Salmon sauce, sushi and a variety food items (meats, vegetables, etc) in the facility are not in a container that facilitates heat transfer and are is tightly wrapped or covered.

      Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

      Code 3-501.15 (B)

    • Not serious Core Repeat

      WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

      An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

      Correction: Provide an irreversible registering thermometer.

      Code 4-302.13 (B)

    • Not serious Core

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      Both the wash and rinse temperatures of the high temp dish machine are not maintained in good repair.

      Correction: Repair equipment to good condition or remove from premise.

      Code 4-501.11 (A)

    • Not serious Core

      EQUIPMENT AND UTENSILS - PROPER ADJUSTMENT

      The prep cooler on the cook line is noted with the door gaskets is not intact or tight.

      Correction: Equipment components shall be kept intact, tight, and properly adjusted.

      Code 4-501.11 (B)

    • Not serious Core

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      Multiple cutting boards in the establishment are observed with excessive scratching and scoring.

      Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

      Code 4-501.12

    • Not serious Core

      WAREWASHING - SINKS - USE LIMITATION

      The warewashing sink is being used improperly for handwashing.

      Correction: Discontinue using warewashing sink compartments for handwashing.

      Code 4-501.16

    • Not serious Core

      FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

      Food−contact surfaces of the mixing machine in front of the produce walk in cooler has encrusted soil accumulations.

      Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.

      Code 4-601.11 (B)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of the prep cooler on the cook line is filthy. The cooler is smeared with sauces, food debris, sticky and noted with stains on both interior and exterior of the equipment.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of the interior of the interior of the True reach in cooler opposite the ovens is noted filthy with excessive food debris, and stains.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of the roll in carts near the walk in cooler are noted very dirty with flour residue, dust and food debris.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core

      FOOD CONTACT SURFACES - MICROWAVE CLEANED

      Cavity or door seals of microwave are soiled.

      Correction: Clean and maintain microwave at least every 24 hours.

      Code 4-602.12 (B)

    • Not serious Core

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      Clean utensils are being stored or stacked without being air-dried. Utensils were noted dripping / very wet in while stacked or stored away.

      Correction: Air dry all clean utensils before storage and before contact with food.

      Code 4-901.11

    • Not serious Core

      GARBAGE/REFUSE - WASTE RECEPTACLE AT HANDWASHNG SINK

      No waste receptacle provided at handwashing sink located in the kitchen.

      Correction: Handwashing sinks using single-use paper toweling for hand drying shall be provided with a waste receptacle. Provide a waste receptacle at the handwashing sink.

      Code 5-501.16 (C)

    • Not serious Core

      INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

      There is a hole and gap on the side and underneath the back door which could be the source for the entrance of insects or rodents.

      Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

      Code 6-202.15 (A) (1)

  4. Feb 2, 2026 Admin Follow Up · 1 core, 1 repeat
    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      The floors near the wall junctures in the kitchen and warewashing areas are soiled with food scraps and other debris.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean. Clean under and behind equipment and along walls.

      Code 6-501.12

  5. Jan 29, 2026 Follow Up · 2 core, 2 repeat
    • Not serious Core Repeat

      CONTROLLING PESTS - INSPECTING PREMISE

      One dead cockroach was observed in the kitchen near the warewashing sink and under a speed rack. No other pests were observed on the premises.

      Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

      Code 6-501.111 (B)

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      The floors near the wall junctures in the kitchen and warewashing areas are soiled with food scraps and other debris.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean. Clean under and behind equipment and along walls.

      Code 6-501.12

  6. Mar 5, 2025 Routine · 3 priority, 2 priority foundation, 6 core, 5 repeat
    • Serious Priority Repeat Corrected on site

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      PRIORITY: 4 YEAR REPEAT: Cooked chicken is stored under raw fish in the 2 door cooler. The fish was moved to the bottom shelf of the walk in freezer.

      Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

      Code 3-302.11 (A) (1)

    • Serious Priority Corrected on site

      FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

      PRIORITY: Chlorine sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM in the sanitizer bucket and 50 PPM in the 4 compartment sink. The solutions were re-made at 100 PPM during the inspection.

      Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

      Code 4-501.114 (A) - (E)

    • Serious Priority Corrected on site

      FOOD CONTACT SURFACES - WAREWASHING CHEMICAL SANITIZATION EXPOSURE TIME

      PRIORITY: Utensils in the 4 compartment sink are not exposed to the chlorine sanitizer for the required amount of time. An employee quickly dipped utensils in the 4 compartment sink. Education was provided and the owner had the employee re-sanitize the utensils.

      Correction: Adjust warewashing operation procedures or equipment to assure utensils are exposed to the chemical sanitizer solution for the required time period.

      Code 4-703.11 (C)

    • Not serious Priority Foundation

      RTE/TCS FOOD - PROPER DATE MARKING

      Foods such as cooked chicken that were prepped the day before are not date marked.

      Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

      Code 3-501.17 (A)

    • Not serious Priority Foundation

      FOOD CONTACT SURFACES - SOILED

      The meat grinder which is stored and not in use is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core Repeat

      IN-USE UTENSILS, BETWEEN USE STORAGE

      REPEAT: Single use cups were improperly stored in dry powders and used as scoops.

      Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

      Code 3-304.12

    • Not serious Core Repeat Corrected on site

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      REPEAT: Hardboiled eggs are not protected from potential contamination. Eggs are stored in a metal strainer on top of a carton previously used for raw eggs.

      Correction: Discard food item.

      Code 3-307.11

    • Not serious Core Repeat

      WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

      REPEAT: An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

      Correction: Provide an irreversible registering thermometer.

      Code 4-302.13 (B)

    • Not serious Core

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      The meat walk in cooler door is not maintained in good repair. The floor and bottom of the door are warped and do not create a tight seal.

      Correction: Repair equipment to good condition or remove from premise.

      Code 4-501.11 (A)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

      The ovens are not cleaned on a frequent basis. There is a large build-up of soil on the doors and inside surfaces.

      Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

      Code 4-602.13

    • Not serious Core Repeat Corrected on site

      CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

      3 YEAR REPEAT: The hood is heavily soiled with thick, dripping grease. The hood was cleaned the same day.

      Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

      Code 6-501.14

  7. Apr 24, 2024 Re-inspection 2 · 1 priority foundation, 11 core, 12 repeat
    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      Pepsi machine ice chute is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core Repeat

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Single use cups used as scoops were improperly stored in flour and other food containers in direct contact with food.

      Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

      Code 3-304.12

    • Not serious Core Repeat

      WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

      Wet wiping cloth used for wiping surfaces stored on a prep table near the reach in cooler and oven.

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

      Code 3-304.14 (B) (1)

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Boxes of food are stored on the floor in the walk in freezer.

      Correction: Store all food items 6 inches above the floor.

      Code 3-305.11 (A) (3)

    • Not serious Core Repeat

      TCS FOOD - SLACKING

      Raw chicken is being improperly slacked. Raw chicken is slacked and measured at 41-43°F on a speed rack in the kitchen without refrigeration.

      Correction: Adjust procedures or methods to properly slack food products before preparation.

      Code 3-501.12

    • Not serious Core Repeat

      WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

      An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

      Correction: Provide an irreversible registering thermometer.

      Code 4-302.13 (B)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      Cardboard soaked in grease was observed on top of the oven in the kitchen.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of kitchen reach in cooler are soiled with food debris.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core Repeat

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The floor tiles in the kitchen in front of the fryers are cracked.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

      Code 6-201.11

    • Not serious Core Repeat

      INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

      The exterior screen door in the back of the kitchen is not tight-fitting. Light is visible between the door and door frame on multiple sides of the door.

      Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

      Code 6-202.15 (A) (3)

    • Not serious Core Repeat

      HANDWASHING SIGNAGE

      No handwashing signage provided at mens restroom handwashing sink.

      Correction: Provide handwashing signage at all handwashing sinks used by food employees.

      Code 6-301.14

    • Not serious Core Repeat

      MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

      Numerous unnecessary items are located in the upstairs area and on/over the stairs to the warewashing/ice machine room, including paint and other chemicals.

      Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

      Code 6-501.114

    • Not serious Core Repeat

      CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

      Mens room ceiling vent is heavily soiled with grease.

      Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

      Code 6-501.14

  8. Mar 28, 2024 Re-inspection · 1 priority, 1 priority foundation, 12 core, 14 repeat
    • Serious Priority Repeat

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      PRIORITY: 3 YEAR REPEAT: Cooked chicken and immitation crab meat are stored under raw chicken and raw shrimp in the walk in meat cooler. 2/28/24: Raw eggs are stored over soup and noodles, raw salmon is stored over pizza, and raw chicken is stored over pizza sauce. 3/28/24: Raw chicken is stored over immitation crab meat and soy sauce. Raw shrimp is stored over carrots, potatoes, and cooked chicken. Raw eggs are stored over pizza. Raw bacon is stored over pizza, all in the meat walk in cooler.

      Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

      Code 3-302.11 (A) (1)

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      Pepsi machine ice chute is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core Repeat

      OPEN DRINK CONTAINER

      3 YEAR REPEAT: Drinking cup without cover was observed in food preparation area.

      Correction: Provide approved beverage container with cover in food preparation area.

      Code 2-401.11 (B)

    • Not serious Core Repeat

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Single use cups used as scoops were improperly stored in flour and other food containers in direct contact with food.

      Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

      Code 3-304.12

    • Not serious Core Repeat

      WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

      Wet wiping cloth used for wiping surfaces stored on a prep table near the reach in cooler and oven.

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

      Code 3-304.14 (B) (1)

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Boxes of food are stored on the floor in the walk in freezer.

      Correction: Store all food items 6 inches above the floor.

      Code 3-305.11 (A) (3)

    • Not serious Core Repeat

      TCS FOOD - SLACKING

      Raw chicken is being improperly slacked. Raw chicken is slacked and measured at 41-43°F on a speed rack in the kitchen without refrigeration.

      Correction: Adjust procedures or methods to properly slack food products before preparation.

      Code 3-501.12

    • Not serious Core Repeat

      WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

      An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

      Correction: Provide an irreversible registering thermometer.

      Code 4-302.13 (B)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      Cardboard soaked in grease was observed on top of the oven in the kitchen.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of kitchen reach in cooler are soiled with food debris.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core Repeat

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The floor tiles in the kitchen in front of the fryers are cracked.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

      Code 6-201.11

    • Not serious Core Repeat

      INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

      The exterior screen door in the back of the kitchen is not tight-fitting. Light is visible between the door and door frame on multiple sides of the door.

      Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

      Code 6-202.15 (A) (3)

    • Not serious Core Repeat

      HANDWASHING SIGNAGE

      No handwashing signage provided at mens restroom handwashing sink.

      Correction: Provide handwashing signage at all handwashing sinks used by food employees.

      Code 6-301.14

    • Not serious Core Repeat

      MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

      Numerous unnecessary items are located in the upstairs area and on/over the stairs to the warewashing/ice machine room, including paint and other chemicals.

      Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

      Code 6-501.114

    • Not serious Core Repeat

      CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

      Mens room ceiling vent is heavily soiled with grease.

      Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

      Code 6-501.14

  9. Feb 29, 2024 Follow Up · 3 priority, 1 priority foundation, 12 core, 16 repeat
    • Serious Priority Repeat

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      PRIORITY: 3 YEAR REPEAT: Cooked chicken and immitation crab meat are stored under raw chicken and raw shrimp in the walk in meat cooler. 2/28/24: Raw eggs are stored over soup and noodles, raw salmon is stored over pizza, and raw chicken is stored over pizza sauce.

      Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

      Code 3-302.11 (A) (1)

    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      PRIORITY: Raw beef and immitation crab are cold held at 44°F and 46°F respectively. 2/28/24: Raw beef and immitation crab are cold held at 43-46°F and 48°F in the prep cooler.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

      Code 3-501.16 (A) (2) AND (B)

    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      PRIORITY: Cooked chicken and garlic bread are cold held at 53°F and 62°F respectively.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

      Code 3-501.16 (A) (2) AND (B)

    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      PRIORITY: 3 YEAR REPEAT: Shredded cheese and mocha cake are cold held at 46°F and 60°F in the salad/dessert bar. 2/28/24: Mocha cake and carrot cake are stored at 53°F and 45°F at the dessert bar.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

      Code 3-501.16 (A) (2) AND (B)

    • Serious Priority Repeat

      FOOD CONTACT SURFACES - CROSS CONTAMINATION

      PRIORITY: Cooking utensil used for stir fry dishes in the wok is not cleaned before or after touching dirty water in a metal tin on the cooking surface. The metal container was observed with very dirty water used to rinse food off the utensil. 2/28/24: A pan contaminated with raw chicken is stored in direct contact with raw beef in the cookline prep cooler.

      Correction: Clean food contact surfaces anytime contamination has occurred.

      Code 4-602.11 (A)

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      Pepsi machine ice chute is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core Repeat

      OPEN DRINK CONTAINER

      3 YEAR REPEAT: Drinking cup without cover was observed in food preparation area.

      Correction: Provide approved beverage container with cover in food preparation area.

      Code 2-401.11 (B)

    • Not serious Core Repeat

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Single use cups used as scoops were improperly stored in flour and other food containers in direct contact with food.

      Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

      Code 3-304.12

    • Not serious Core Repeat

      WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

      Wet wiping cloth used for wiping surfaces stored on a prep table near the reach in cooler and oven.

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

      Code 3-304.14 (B) (1)

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Boxes of food are stored on the floor in the walk in freezer.

      Correction: Store all food items 6 inches above the floor.

      Code 3-305.11 (A) (3)

    • Not serious Core Repeat

      TCS FOOD - SLACKING

      Raw chicken is being improperly slacked. Raw chicken is slacked and measured at 41-43°F on a speed rack in the kitchen without refrigeration.

      Correction: Adjust procedures or methods to properly slack food products before preparation.

      Code 3-501.12

    • Not serious Core Repeat

      WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

      An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

      Correction: Provide an irreversible registering thermometer.

      Code 4-302.13 (B)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of kitchen reach in cooler are soiled with food debris.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      Cardboard soaked in grease was observed on top of the oven in the kitchen.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core Repeat

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The floor tiles in the kitchen in front of the fryers are cracked.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

      Code 6-201.11

    • Not serious Core Repeat

      INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

      The exterior screen door in the back of the kitchen is not tight-fitting. Light is visible between the door and door frame on multiple sides of the door.

      Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

      Code 6-202.15 (A) (3)

    • Not serious Core Repeat

      HANDWASHING SIGNAGE

      No handwashing signage provided at mens restroom handwashing sink.

      Correction: Provide handwashing signage at all handwashing sinks used by food employees.

      Code 6-301.14

    • Not serious Core Repeat

      MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

      Numerous unnecessary items are located in the upstairs area and on/over the stairs to the warewashing/ice machine room, including paint and other chemicals.

      Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

      Code 6-501.114

    • Not serious Core Repeat

      CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

      Mens room ceiling vent is heavily soiled with grease.

      Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

      Code 6-501.14

  10. Feb 12, 2024 Routine · 6 priority, 5 priority foundation, 14 core, 4 repeat
    • Serious Priority Repeat

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      PRIORITY: 3 YEAR REPEAT: Cheddar bite munchies stored under raw chicken and raw bacon in the kitchen stand cooler. Foods were re-arranged during the inspection.

      Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

      Code 3-302.11 (A) (1)

    • Serious Priority Repeat

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      PRIORITY: 3 YEAR REPEAT: Cooked chicken and immitation crab meat are stored under raw chicken and raw shrimp in the walk in meat cooler.

      Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

      Code 3-302.11 (A) (1)

    • Serious Priority

      TCS FOOD - HOT HOLDING

      PRIORITY: Garlic bread and broasted chicken are hot held at 122°F and 99°F respectively.

      Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

      Code 3-501.16 (A) (1)

    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      PRIORITY: 3 YEAR REPEAT: Shredded cheese and mocha cake are cold held at 46°F and 60°F in the salad/dessert bar.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

      Code 3-501.16 (A) (2) AND (B)

    • Serious Priority

      TCS FOOD - COLD HOLDING

      PRIORITY: Cooked chicken and garlic bread are cold held at 53°F and 62°F respectively.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

      Code 3-501.16 (A) (2) AND (B)

    • Serious Priority

      TCS FOOD - COLD HOLDING

      PRIORITY: Raw beef and immitation crab are cold held at 44°F and 46°F respectively.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

      Code 3-501.16 (A) (2) AND (B)

    • Serious Priority

      TCS FOOD - COLD HOLDING

      PRIORITY: Open bottle of sushi sauce that says 'refrigerate after opening' is not refrigerated and is stored at room temperature.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

      Code 3-501.16 (A) (2) AND (B)

    • Serious Priority

      FOOD CONTACT SURFACES - CROSS CONTAMINATION

      PRIORITY: Cooking utensil used for stir fry dishes in the wok is not cleaned before or after touching dirty water in a metal tin on the cooking surface. The metal container was observed with very dirty water used to rinse food off the utensil.

      Correction: Clean food contact surfaces anytime contamination has occurred.

      Code 4-602.11 (A)

    • Serious Priority

      SEWAGE - BACKFLOW PREVENTION

      PRIORITY: A direct connection exists between the sewage system and a drain from the ice machine. Air gap was adjusted during the inspection.

      Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection.

      Code 5-402.11

    • Serious Priority

      TOXIC SUBSTANCES - STORAGE

      PRIORITY: Butane lighters are stored on top of the prep cooler over food.

      Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

      Code 7-201.11 (B)

    • Not serious Priority Foundation

      CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

      Food establishment does not have procedures that address responding to vomiting or diarrheal events.

      Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

      Code 2-501.11

    • Not serious Priority Foundation

      EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

      Sugar container lid is very cracked and is no longer smooth and easily cleanable.

      Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

      Code 4-202.11 (1) - (4)

    • Not serious Priority Foundation

      FOOD CONTACT SURFACES - SOILED

      Pepsi machine ice chute is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation

      USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

      Handwashing sink or automatic handwashing facility not in working order and is unavailable for proper handwashing. Sink hot and cold water valves must be manually adjusted each time it is used.

      Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

      Code 5-205.11 (A) and (C)

    • Not serious Priority Foundation

      HAND DRYING PROVISION

      No single-use toweling or other hand drying device available at employee handwashing sink in the kitchen for hand drying.

      Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

      Code 6-301.12

    • Not serious Core Repeat

      OPEN DRINK CONTAINER

      3 YEAR REPEAT: Drinking cup without cover was observed in food preparation area.

      Correction: Provide approved beverage container with cover in food preparation area.

      Code 2-401.11 (B)

    • Not serious Core

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Single use cups used as scoops were improperly stored in flour and other food containers in direct contact with food.

      Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

      Code 3-304.12

    • Not serious Core

      WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

      Wet wiping cloth used for wiping surfaces stored on a prep table near the reach in cooler and oven.

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

      Code 3-304.14 (B) (1)

    • Not serious Core

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Boxes of food are stored on the floor in the walk in freezer.

      Correction: Store all food items 6 inches above the floor.

      Code 3-305.11 (A) (3)

    • Not serious Core

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      Cooked eggs are not protected from potential contamination. Cooked eggs are stored in a strainer which is in direct contact with a used egg flat which was used to store raw shell eggs.

      Correction: Discard unsafe food items. Remove sources of contamination.

      Code 3-307.11

    • Not serious Core

      TCS FOOD - SLACKING

      Raw chicken is being improperly slacked. Raw chicken is slacked and measured at 41-43°F on a speed rack in the kitchen without refrigeration.

      Correction: Adjust procedures or methods to properly slack food products before preparation.

      Code 3-501.12

    • Not serious Core

      WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

      An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

      Correction: Provide an irreversible registering thermometer.

      Code 4-302.13 (B)

    • Not serious Core

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      Several cutting boards located in the kitchen are excessively scored.

      Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

      Code 4-501.12

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      Cardboard soaked in grease was observed on top of the oven in the kitchen.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of kitchen reach in cooler are soiled with food debris.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The floor tiles in the kitchen in front of the fryers are cracked.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

      Code 6-201.11

    • Not serious Core

      INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

      The exterior screen door in the back of the kitchen is not tight-fitting. Light is visible between the door and door frame on multiple sides of the door.

      Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

      Code 6-202.15 (A) (3)

    • Not serious Core

      HANDWASHING SIGNAGE

      No handwashing signage provided at mens restroom handwashing sink.

      Correction: Provide handwashing signage at all handwashing sinks used by food employees.

      Code 6-301.14

    • Not serious Core

      MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

      Numerous unnecessary items are located in the upstairs area and on/over the stairs to the warewashing/ice machine room, including paint and other chemicals.

      Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

      Code 6-501.114

    • Not serious Core

      CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

      Mens room ceiling vent is heavily soiled with grease.

      Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

      Code 6-501.14

    • Not serious Core Repeat

      CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

      REPEAT: Cookline hood filters are heavily soiled with grease. Grease was observed dripping from the hood filters.

      Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

      Code 6-501.14

  11. May 25, 2023 Follow Up · No items found

    No violations cited.

  12. May 2, 2023 Routine · 4 priority, 2 priority foundation, 5 core, 4 repeat
    • Serious Priority Corrected on site

      NO BARE HAND CONTACT WITH RTE-FOODS

      PRIORITY: Employee observed handling ready-to eat pizza with their bare hands. Education provided to owner on importace of glove use when working with ready to eat foods.

      Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

      Code 3-301.11 (B)

    • Serious Priority Repeat Corrected on site

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      PRIORITY: Raw shell eggs stored over ready-to-eat foods in the reach in cooler near warewashing. Employee rearranged cooler during inspection so that eggs were on the bottom.

      Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

      Code 3-302.11 (A) (1)

    • Serious Priority Repeat Corrected on site

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      PRIORITY: Raw chicken was observed stored over ready-to-eat food vegetables in the walk in cooler. Employee rearranged cooler during inspection.

      Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

      Code 3-302.11 (A) (1)

    • Serious Priority Repeat Corrected on site

      TCS FOOD - COLD HOLDING

      PRIORITY: Multiple foods in the salad bar ice bath including hard boiled eggs, coleslaw, cottage cheese and seafood salad are cold held between 49-51°F. PIC refreshed ice and food items measured <41F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

      Code 3-501.16 (A) (2) AND (B)

    • Serious Priority Corrected on site

      TOXIC SUBSTANCES - SANITIZER CRITERIA

      PRIORITY: Chlorine bleach in the 3 compartment sink measured at >200ppm. PIC diluted sanitizer to 100ppm.

      Correction: Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020.

      Code 7-204.11

    • Not serious Priority Foundation Corrected on site

      PACKAGE INTEGRITY

      There multiple dented cans of food in the dry storage area. PIC removed dented cans from dry storage area during the inspection.

      Correction: Discard any damaged boxes with food that is potentially contaminated or adulterated.

      Code 3-202.15

    • Not serious Priority Foundation Corrected on site

      THAWING

      Raw chicken is being improperly thawed on rack at room temperature. Chicken was moved to cooler during the inspection.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (A) - (D)

    • Not serious Core Corrected on site

      EATING, DRINKING, OR USING TOBACCO

      Employee was observed eating in the kitchen area. Employee moved to designated area to eat during the inspection.

      Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.

      Code 2-401.11 (A)

    • Not serious Core Repeat Corrected on site

      OPEN DRINK CONTAINER

      Drinking cup without cover was observed in food preparation area.

      Correction: Provide approved beverage container with cover in food preparation area.

      Code 2-401.11 (B)

    • Not serious Core Repeat Corrected on site

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Various foods in the reach in cooler near the grill were observed to be unwrapped or uncovered. Foods were covered during the inspection.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of the oven near the grill line were observed with build up of dood debris.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      Self service soda machine drain was observed with a build up of slime.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core

      CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

      Ventilation filters above the grill are soiled with grease.

      Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

      Code 6-501.14

Source: Brown County Health & Human Services. History last read Oct 2, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.