- Basic - Build-up of dust/dirt on nonfood-contact surface. Fan cover in reach in cooler
- Basic - Food stored on floor. Ox tail while prepping **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Produce cooler **Corrected On-Site**
- Basic - Reach in cooler shelves soiled with encrusted food debris.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soil residue build-up on nonfood-contact surface. Inside reach in coolers
- Basic - Working containers of food removed from original container not identified by common name. Pitchers **Repeat Violation**
- High Priority - Dented/rusted cans present. One, tomato paste
- High Priority - Toxic substance/chemical stored by or with food. Bleach bottle on yams **Corrected On-Site** **Repeat Violation**
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5/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Lids on dirty container under table **Repeat Violation**
- Basic - Employee eating in a food preparation or other restricted area. In kitchen
- Basic - Employee personal items stored in or above a food preparation area. Purse **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. For plantains
- Basic - Grease accumulated under cooking equipment.
- Basic - Hole in wall. By dish machine
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 110° water, spoons in it
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Goat siting on crate, corrective action: placed under running water and some placed in freezer
- Basic - Working containers of food removed from original container not identified by common name. Pitcher, white powder **Repeat Violation**
- Basic - High Priority - Dead roaches on premises. 6 dead roaches in bathrooms, cleaned up **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Grabbed cooked plantains while covering them with plastic wrap, got gloves **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Container and plantain spatula **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Oxtail on table 70° corrective action: moved to reach in cooler, 76° cut lettuce on table, explained time as public health control, corrective action: moved to cooler, 43-50° beef patties in reach in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Shredded cabbage with carrots and vinegar, 80°, left on table all night long
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 120° cooked plantains, explained time as public health control, corrective action: wrote time, fish soup 89° on counter, corrective action: reheated again **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish over coconut cream in freezer **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer bucket on counter above cooked plantains **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Fan on top **Corrected On-Site**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 24° in ice water **Corrected On-Site** **Repeat Violation**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Didn't know big 5 foodborne illnesses
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cabbage mix
- Intermediate - Reach-in cooler shelves soiled with food debris. Upright reach in cooler **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Turkey bullion made 2 days ago **Repeat Violation**
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7/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Handles on microwave and oven **Repeat Violation**
- Basic - Clean lids or equipment stored in dirty drawer, container or rack.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reuse of single-service articles. Italian dressing jug for salt
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 122? rice in warmer, corrective action reheated in stove, and 110? rice and beans **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. One reading 22? in ice water
- Intermediate - Reach-in cooler shelves soiled with food debris. Upright reach in cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.turkey made on Saturday
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2/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm Set up manual sanitation until dishmachine is fixed
- Critical - Equipment food-contact surfaces and utensils not sanitized. dishmachine not properly working
- Critical - Food not properly protected from contamination. bottom of container touching cooked beef Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. kitchen
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. touched pickle veggies while showing them to me Corrected On Site. got a spoon
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. paper towel dispenser handle, red ansul system, fire extinguisher Repeat Violation.
- Observed food debris accumulated on kitchen floor. throughout kitchen, under equipment
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. fryer basket
- Observed nonfood-grade containers used for food storage. for pickle veggies
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. 90F beef in container, discarded
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. reading 10F in reach in cooler, temps at 40F
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. goat at 50F, cooked last night at 8:30pm
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. one reading 0F in ice water
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine or bucket.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. on expired on 2011
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelf by 3 comp sink
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. upright reach in cooler
- Critical - Observed food being cooled by nonapproved method. goat in a big container
- Critical - Observed food with mold-like growth. 1 bell pepper Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200ppm bleach in bucket Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. jar with spices Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). goat
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3/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit, reach in freezer.
- Observed build-up of food debris, dust or dirt on nonfood-contact surfaces - throughout kitchen.
- Observed employee with no hair restraint, working in kitchen.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink, washed hands in mop sink.
- Observed grease accumulated under cooking equipment.
- Critical - Observed objectionable odors in MENS bathroom.
- Observed walls soiled with accumulated food debris, kitchen.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. 4 products low out of 9 on steam units. Corrective action taken, turned up 2 units.
- Critical - Vacuum breaker mising at hose bibb, mop sink.
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9/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- In use food dispensing utensils properly stored
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Sanitizing concentration
- Single service articles not re-used
- Single service items properly stored, handled, dispensed
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Wiping cloths clean, used properly, stored
- Wiping cloths clean, used properly, stored
- Critical - Approved source
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Cross-connection, back siphonage, backflow
- Critical - Cross-contamination, equipment, personnel, storage
- Critical - Electrical wiring - adequate, good repair
- Employee lockers provided and used, clean
- Floors properly constructed, clean, drained, coved
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food management certification valid
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Foods properly cooked/reheated
- Critical - Foods properly cooled
- Critical - Foods properly cooled
- Critical - Hot food at proper temperatures
- Critical - Original container: properly labeled, date marking
- Pre-flushed, scraped, soaked
- Pre-flushed, scraped, soaked
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical - Presence of insects/rodents. Animals prohibited
- Critical - Thermometers provided and conspicuously placed
- Critical - Wholesome, sound condition
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6/28/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation.*MANUALLY SANITIZE DISHES UNTIL MACHINE IS FIXED*
- Observed residue build-up on nonfood-contact surface. exterior of bulk sugar
- Critical. Vacuum breaker mising at hose bibb. mop sink Repeat Violation.
- Observed food debris accumulated on kitchen floor. under equipment Repeat Violation.
- Critical. Observed unlabeled spray bottle.
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1/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. all foods in upright cooler Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit. produce cooler, but fish in it also Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish over frozeen coconut oil in upright freezer Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. rice bags Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. upright cooler Repeat Violation.
- Critical. Equipment food-contact surfaces and utensils not sanitized. dishmachine not dispensing chlorine. MUST SET UP MANUAL SANITATION UNTIL DISHMACHINE IS FIXED
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm
- Observed detergent and sanitizer mixed together and used for wiping cloths. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. upright cooler with water/storage cooler Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on k fire extinguisher
- Critical. Hot water not provided/shut off at employee hand wash sink. at 3 comp sink, plumber coming tomorrow
- Critical. Water pressure lacking at fixtures that require the use of water. cold water at handsink
- Critical. Vacuum breaker mising at hose bibb. mop sink
- Observed food debris accumulated on kitchen floor. in kitchen around equipment Repeat Violation.
- Critical. Observed toxic item improperly stored. ajax and soap by clean pans over 3 comp sink Corrected On Site.
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3/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/16/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spoons
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. 2 doors upright Repeat Violation.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. one expired
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9/14/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken in reach-in
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. goat, chicken in reach-in Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken, oxtail in warmer, turned back on Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2 doors reach-in, thermomether reading 50F Repeat Violation.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw goat next to greens in freezer Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spoons
- Observed gaskets/seals on cold holding unit in poor repair. 2 doors upright Repeat Violation.
- Observed old labels stuck to food containers after cleaning. labeles with old dates on
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. magic chef cooler
- Critical. Observed interior of microwave soiled. interior top
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. reach-in used for storage
- Observed food debris accumulated on kitchen floor. under equipment
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizer bucket
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. one expired
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9/11/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 4/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/18/2008 | Routine - Food | Call Back - Complied |
| No report available. | 11/14/2008 | Routine - Food | Administrative complaint recommended |
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