- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Post a 4-hour-time label on the sakads. The 4-hourltime limit is intended to indicate when to discard any unserved portions of the sakads. Corrected On Site.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Post a 4-hour-time label on thepan of chicken-battering flour. Discard any unused flour at the end if 4 hours.
- Critical. Working containers of food removed from original container not identified by common name. Bulk-food-storage bins must be labelled with the common nanes of their contents.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Saladson the salad bar, are registering above 41 F.
- Critical. Observed food being cooled by nonapproved method. Prechill salad ingredients overnight, before preparing sakads, or prepare salads the night before, and store them in the cooler overnight.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Do not leave fry mix in open bag; transfer the contents to a clean, covered container.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Remove the ice dam from inside the walk-in freezer.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint the bare-wood shelving in the kitchen.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Provide sanitizing buckets, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing buckets between uses.
- Observed build-up of food debris on nonfood-contact surface. Clean the foid crumbs from the ibside of cupboards.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. When wrapping silverware in napkins, be sure that any exposed rtions are handles only.
- Critical. Hot water not provided/shut off at employee hand wash sink. Orovide hot water to the cookline-handwashing sink. Corrected On Site.
- Plumbing system in disrepair. Repair the leaking-hot-water faucet at the cookline-handwashing sink.
- Faucet/handle missing at plumbing fixture. Replace the missing-cold-water handle at the three-compartment sink.
- Garbage in receptacles not protected from insects and rodents. Dumpster lid is missing; have the dumpster replaced. This violation must be corrected by : 11/23/2010.
- Observed inside/outside of grease barrel not clean. Clean the grease from the grease barrel.
- Observed non-bagged garbage in dumpster. Securely seal all garbage bags, before placing them into the dumpster.
- Observed grease on the ground and/or pad around grease receptacle. Clean grease from the ground around the grease barrel.
- Floors not maintained smooth and durable. Replace the missing floor grout, between floor tiles, in the kitchen.
- Floors not maintained smooth and durable. Replace the missing floor tiles in the kitchen.
- Observed food debris accumulated on kitchen floor. Ckean the floor in the w lk-in freezer.
- Observed wall in disrepair. Replace the broken and missing wall tiles across from the walk-in freezer.
- Wall not smooth and easily cleanable. Paint the bare-wood wall in the kitchen.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. Electrical-extension cords are not allowed in the operation of a restaurant. Each appluance (microwave iven) must plug directly into its own dedicated wall outlet. This violation must be corrected by : 11/23/2010.
- Critical. Observed an uncovered electrical box. For reporting purposes only. Replace the missing electrical-box cover in the hot-water-heater room.
- Critical. Observed flammable material stored around water heater. For reporting purposes only. Remove all combustible materials from the hot-water-heater room. This violation must be corrected by : 11/23/2010.
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9/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/12/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 08A-07-1 Unpackaged food not protected from environmental sources of contamination during preparation. bags of flour and cooking preperations left open
- Critical. Violation: 08B-04-1 Observed cloth used as a food-contact surface. cloths used undercutting boards
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. lot of food debris in bottom of coolers
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. doors of coolers
- Violation: 24-08-1 Equipment and utensils not properly air-dried.
- Violation: 24-10-1 Observed utensils stored in crevices between equipment. knives
- Violation: 36-12-1 Floors not constructed easily cleanable. tiles broken on cookline
- Violation: 36-15-1 Observed food debris accumulated on walkin freezer floor.
- Violation: 37-01-1 Ceiling tile missing. kitchen areas
- Violation: 42-03-1 Wet mop not hung to dry.
- Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification.
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4/30/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meats and vegetable dishes
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Unpackaged food not protected from environmental sources of contamination during preparation. bags of flour and cooking preperations left open
- Critical. Observed food stored in a prohibited area. tea bags and fruit juice stoted in bathroom hall with cleanser and chemicals
- Critical. Observed raw animal food stored over ready-to-eat food. shell eggs stored over raw vegetable and uncut melons
- Critical. Observed raw animal food stored over cooked food. raw chicken over cooked noodles
- Critical. Observed uncovered food in holding unit/dry storage area. icecream in freezer
- Critical. Observed uncovered food in holding unit/dry storage area. flour and breading materials left uncovered
- Critical. Observed cloth used as a food-contact surface. cloths used undercutting boards
- 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.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. spoons down in foods in reachin coolers during storage
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee eating while preparing food. chips
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. lot of food debris in bottom of coolers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. doors of coolers
- Equipment and utensils not properly air-dried.
- Observed utensils stored in crevices between equipment. knives
- Observed single-service articles stored without protection from contamination. black plastic togo containers not inverted
- Critical. Hand wash sink lacking proper hand drying provisions.hws
- Critical. Hand wash sink lacking proper hand drying provisions. ladies bathroom
- Floors not constructed easily cleanable. tiles broken on cookline
- Observed food debris accumulated on walkin freezer floor.
- Ceiling tile missing. kitchen areas
- Employee lockers improperly located. jacket purses and personal items with foods
- Critical. Observed container of medicine improperly stored. medicine on prep tables
- Wet mop not hung to dry.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Corrected On Site.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Observed expired Food Manager Certification.
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2/22/2010 | Routine - Food | Warning Issued |
- Critical. Observed dented/rusted cans.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken same shelf as honeydew melons
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over friut and vegetable
- Critical. Observed raw animal food stored over cooked food. beef over boiled okra
- Critical. Observed food stored on floor. walkin freezer
- Critical. Observed uncovered food in holding unit/dry storage area.walkin cooler
- Critical. Observed uncovered food in holding unit/dry storage area. ice cream reachin freezer
- Critical. Observed cloth used as a food-contact surface. cloth undercutting boards
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. several drinks in various locations
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Dollies, pallets, racks or skids used to store or transport packaged food not designed to be moved easily to allow for cleaning access. walkin freezer and cooler
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Equipment and utensils not properly air-dried.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. blocked with mop bucket and trash can
- Critical. Observed handwash sink used for purposes other than handwashing. using as dump sink-next to fryer
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.backdoor
- Floors not maintained smooth and durable. tiles cracked
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated food debris. several walls in kitchen area
- Observed attached equipment soiled with accumulated grease. cookline
- Light not functioning. hood
- Light not functioning. kitchen areas
- Wet mop not hung to dry.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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12/16/2009 | Complaint Full | 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.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over vegetable
- Critical. Observed raw animal food stored over cooked food. beef over rice
- Critical. Observed food stored on floor.walkin freezer
- Critical. Observed uncovered food in holding unit/dry storage area. walkin coolers
- Critical. Observed cloth used as a food-contact surface. undercutting board
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- 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.
- Observed ice scoop with handle in contact with ice. three ice bins and ice machine
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. plates on buffet lines not inverted Corrected On Site.
- Equipment and utensils not properly air-dried.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical. Cold water not provided/shut off at employee handwash sink. next to stove
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed open dumpster lid. lid missing
- Floors not maintained smooth and durable. tiles missing in kitchen areas
- Ceiling tile missing. storage areas
- Light not functioning. dishwaser areas
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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11/4/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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