- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored on floor.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Repeat Violation**
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reuse of single-service articles. **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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.
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08/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on soap dispenser.
- Basic - Ceiling in disrepair. The light cover is falling from the ceiling.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Dead roaches on premises. Observed 1 dead roach in front prep area
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees. At HWS in kitchen
- Basic - Open dumpster lid.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reuse of single-service articles.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.
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5/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Raw animal food stored above unwashed produce.raw poultry over plant food
- Basic - Wall soiled with accumulated food debris.kitchen
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soil residue in food storage containers.containers used for storage of sauce in the kitchen
- Intermediate - Spray bottle containing toxic substance not labeled.
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9/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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3/18/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/4/2012 | Complaint Full | Emergency Order Callback Complied |
- Observed food debris accumulated on kitchen floor.kitchen and dry storage area
- Observed grease accumulated on kitchen floor.kitchen area
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.kitchen
- Critical - Observed roach activity as evidenced by live roaches found 50 plus roaches found:27behind reach in freezer in dry storage area where food is keep, 2 behind reach in cooler in kitchen, 1 on shelf in kitchen where utensil are kept. 10 in the cracks of the shelf over the steam table where food is being held to sever to the consumers, 11 in The wheels of the shelf in the dry storage area when role The roaches fell out and started running
- Critical - Observed rodent activity as evidenced by rodent droppings found.212 plus dropping found along the sides of the wall in the dry storage area and under the water heater all of the droppings were dry
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12/3/2012 | Complaint Full | Emergency order recommended |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed grease accumulated on kitchen floor.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
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7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. FROM HAND WASH SINK.
- Critical - Observed food stored in a prohibited area. OBSERVED POULTRY DELIVERED PLACED AT RT Corrected On Site.
- Observed nonfood-grade cover used. OBSERVED PLASTIC BAG USED TO COVER RICE WHILE COOKING.
- Critical - Observed potentially hazardous food thawed in standing water. OBSERVED MEAT IN 3CS. Corrected On Site.
- Critical - Observed raw animal food stored around ready-to-eat food. OBSERVED CUT LETTUCE ON PREP TABLE AROUND RAW MEAT. Corrected On Site.
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3/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food thawed in an improper manner. OBSERVED MEAT BEING DEFROSTED IN THREE COMPARTMENTS SINK. Corrected On Site.
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9/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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4/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Metal shelves in reach-in-freezer not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Corrected On Site.
- Observed food debris accumulated on kitchen floor.
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10/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.TWO COOLERS ARE NOT WORKING PROPERLY.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over cooked food. IN REACH IN FREEZER
- Critical. Observed plastic bag used to cover in reach in cooler and freezer.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Food-contact surfaces not cleaned between contact with different raw animal products. OBSERVED MEAT BEING CLEANED IN THREE COMPARTMENTS SINK WHILE SOILED DISHES ARE IN THE THREE COMPARTMENTS SINK.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical. Observed encrusted, soiled material on slicer.
- Observed unnecessary items stored in garbage enclosure.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated grease.
- 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. Pro This violation must be corrected by : 7-26-10.
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5/26/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food thawed in an improper manner.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed dead roaches on premises. 7 IN LIGHT SHIELD
- Observed wall soiled with accumulated food debris.
- Lights missing the proper shield, sleeve coatings or covers.
- Wet mop not hung to dry.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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7/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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