- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises. One dead behind ice machine upfront and one under three compartment sink. Operator cleaned both area. No live activity observed during this inspection . **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee discarded **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
- Basic - Food-contact surface not smooth and easily cleanable.plastic container Brocken from two sides
- Basic - Leaking pipe at plumbing fixture. At three compartment sink **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors.
- Basic - Ripped/worn tin foil used as non food-contact shelf cover. Bottom shelf of prep table
- Basic - Soil residue build-up on nonfood-contact surface. Bottom shelfs of prep tables
- Basic - Wall soiled with accumulated black debris in dishwashing area.
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10/27/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Rice container. **Corrected On-Site**
- Basic - Food stored on floor. Boxes of cooking oil. **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Rice bin. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Hot water at the sink in kithcen.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Frozen raw chicken in three compartment sink. **Corrected On-Site** **Repeat Violation**
- Basic - Reuse of single-service articles. Jerk bucket reused to store fish.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On hot holding station.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Curry chicken 108° made at 11am, temperature taken at 2:30pm. Operator placed curry chicken on cook top to be reheated and restart the cooling process.
- Intermediate - Cutting board(s) stained/soiled. Red board in kitchen.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Sink in kitchen. **Corrected On-Site**
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07/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in kitchen. Box of cooking oil.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Frozen fish. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 47°, made this morning.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Rice and beans in reach in cooler. **Corrected On-Site**
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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hole in walls by men's and women's restrooms. **Repeat Violation**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Garlic sauce in reach in cooler. **Corrected On-Site**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Chef went from raw chicken prep to ready to eat chicken. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef empanadas 130°.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3cs. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Curry chicken and steamed cabbage. **Corrected On-Site**
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10/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not rinsed between washing and sanitizing.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Hole in wall, by bathrooms and front services area.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Objectionable odors in bathroom, ladies bathroom.
- Basic - Soiled reach-in cooler gaskets, reach in freezer, by true reach in cooler.
- Basic - Uncovered food stored near sink exposed to splash, container with water stored by handsink **Corrected On-Site**
- High Priority - License expired within 30 days after expiration date.
- High Priority - Raw animal food stored over ready-to-eat food, raw shelled eggs were stored over butter, inside true refrigerator. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink, by front service area. **Corrected On-Site**
- Intermediate - Reach-in cooler shelves soiled with food debris, true commercial unit, by cooks line.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, cooked rice, cooked chicken and milk container inside true commercial refrigerator.
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Observed gaskets/seals on cold holding unit in poor repair. Three door Reach-in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw egg over butter and sauces in the reach-in cooler. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw fish in the reach-in cooler. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Spray bottle with blue liquid.
- Critical - Observed unlabeled spray bottle. Spray bottle with purple liquid.
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10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license. License expired 4/1/12.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site.
- Observed hole in wall. Next to back door.
- Observed hole in wall. Women's restroom.
- Observed utensils stored in crevices between equipment. Knives stored between wall and clean storage racks. Corrected On Site.
- Wet mop not hung to dry. Corrected On Site.
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4/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/8/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. eggs and vegetables 109 f degrees, boiled dumpling 119 f degrees and plantains 108 f degrees all on the fire grill
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup 47 f degrees cooked previous day.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards, green, white etc
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. ladies restroom door does not self close
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. gap bottom of rear door
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. expired 8.16.11
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8/26/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. ladies restroom door does not self close
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. beer pitchers stored under the towel dispenser at the front counter.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup 47 f degrees cooked previous day.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. employee rinsed bowl and placed it to air dry without first sanitizing it.
- No copy of latest inspection report.
- Critical - Observed expired Food Manager Certification. expired 8.16.11
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee/prep cook in kitchen wiped her nose and failed to wash her hands to break the contamination cycle. while handling cooked foods container
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. bowls, soiled after cleaning with old seasonings "curry"
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards, green, white etc
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. gap bottom of rear door
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken 99 f degrees left outside on the prep table, employee stated it will be cooked with a sauce shortly.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. eggs and vegetables 109 f degrees, boiled dumpling 119 f degrees and plantains 108 f degrees all on the fire grill
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked chicken, pork butt, etc
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). improperly cooled soup
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8/25/2011 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Handwash sink not accessible for employee use at all times.HWS IN KITCHEN BLOCKED BY TRASH CAN Corrected On Site. MOVED
- Critical - Hot water not provided/shut off at employee hand wash sink.HWS UP FRONT
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.EMPLOYEE PUTON GLOVES WITHOUT WASHING HANDS Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.ALL CUTTING BOARDS ARE SOILED
- Observed hole in wall. IN LADIES ROOM
- Observed hole in wall.UNDER THREE COMPARTMENT SINK
- Critical - Outer openings not protected with self-closing doors.BACK DOOR
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.CURRY GOAT, COOKED CHICKEN IN RIC HELD LONGER THAN 24 HRS AND NOT DATE MARKED
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/3/2011 | 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 COOKED MEATS PORTIRTIONED IN ZIP LOCKED BAGS IN GLASS COOLER ARE NOT DATE MARKED
- Critical. Observed torn packages/bags of food exposing the contents to contamination.SUGAR Corrected On Site.
- Critical. Raw animal food not properly separated from ready-to-eat food.RAW CHICKEN STORED ABOVE RAW FISH IN GLASS COOLER
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.COOK WASHED HANDS IN THREE COMPARTMENT SINK Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.WRIST WATCH
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.FOOD HANDLER PUTON NEW GLOVES WITHOUT WASHING HANDS
- Critical. Observed employee dry hands on CLOTH TOWEL THAT IS NOT FOR SINGLE USEclothes/apron after washing.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. 1/2 USED WATER BOTTEL STORED WITH AND ABOVE FOOD IN REACH IN COOLER
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.0 EMPLOYEE DUMPED THE WATER IN SANITIZER SINK
- Critical. Observed buildup of LIGHT PINK slime in the interior of ice machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.SOILED CUTTING BOARDS
- Observed build-up of grease on nonfood-contact surface.HOOD FILTERS
- Critical. Handwash sink not accessible for employee use at all times.BLOCKED BY BREAD RACK UP FRONT Corrected On Site.
- Critical. Outer openings not protected with self-closing doors.BACK DOOR
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. GAP ATVTHE BOTTOM OF THE BACK DOOR
- Ceiling tile missing.SIDE OF HOOD
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Light not functioning.3 HOOD LIGHTS
- Critical. Certified Food Manager unable to answer basic Food Code questions.BIG FIVES
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7/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Raw fruits/vegetables not washed prior to preparation.CARROTS NOT WASHED PRIOR TO CUTTING Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.CURRY GOAT,CURRY CKN AND RICE IN RIC HELD LONGER THAN 24 HRS NOT DATE MARKED
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above.CURRY GOAT AT 112 F AND JERK CKN AT 120 Corrected On Site.STIRRED AND RE CHECKED
- Critical. Observed raw animal food stored over ready-to-eat food.RAW FISH STORED OVER RTE VEGITABLES IN REACH IN FREEZER
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.FLOUR
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.PEELING AND CUTTING CARROTS Corrected On Site.
- Observed employee with no hair restraint.CHEF
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed build-up of grease on nonfood-contact surface.HOOD FILTERS
- Critical. Outer openings not protected with self-closing doors.BACK DOOR
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Light not functioning.3 HOOD LIGHTS OUT
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1/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food [chicken] prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice 114, reheat to 165, or rapidly chill uncovered to 41.
- Critical. Observed food being cooled by nonapproved method. Tubs of rice with lids on cooling on the flat grill of the cookline. Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed hole in wall under 3 compartment sink.
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7/10/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food [cooked foods in reachin cooler]prepared on site and held more than 24 hours with not properly date marked.
- Critical. Violation: 03D-01-1 Observed food being cooled by nonapproved method. Tubs of Rice, cabbage, and cooked meats all cooling with tightly covered lids in the coolers and on the prep table.
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7/10/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/23/2009 | Routine - Food | Warning Issued |
| No report available. | 1/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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