- Critical - Hand wash sink lacking proper hand drying provisions. Provide paper towels at the kitchen handwashing sink. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Provide paper towels in the men's restroom. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Replace the missing hood filters above the deep friers. Corrected On Site.
- Observed attached equipment soiled with accumulated grease. Clean grease from the cookline-hood filters.
- Observed attached equipment soiled with accumulated grease. Clean the grease from the hood plenum and chimney behind the filters.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees must wash hands every time they change gloves. Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer sugar and grits, from open bags, to clean, covered containers.
- Critical - Observed toxic item improperly stored. Store buckets of sanitizer on the floor - not on the countertop. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Keep the iced-tea urn covered. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods need to be labeled with the date they are originally repackaged. Write the ate on the plastic wrap.
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9/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. Provide hot water, at the handwashing sink, in the waitress station. Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint the bare-pressboard shelf in the kitchen.
- Observed attached equipment soiled with accumulated grease. Clean the grease from the hood filters.
- Observed build-up of grease on nonfood-contact surface. Clean grease from the sides of the deep friers.
- Observed grease accumulated on kitchen floor. Clean the grease from tge floor beneath the the cookline.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Open-milk container needs to be labeled with the date it was openned.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods need to be labeled with the date they were originally rewrapped.
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3/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Install a numerically-scaled thermometer inside the reach-in refrigerator.
- Observed attached equipment soiled with accumulated grease. Clean the grease, from the hood, above the cookline.
- Observed grease accumulated on kitchen floor. Clean the floor beneath the cookline equipment.
- Critical - Working containers of food removed from original container not identified by common name. Label squeeze bottles with the common names of their contents.
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11/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/19/2011 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times. Do not block access to the handwashing sink ithe dishwashing area.
- 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. Employees must pass Food Safety Training. Call 866 372 7233 to order workbooks. Keep proof of completed training on the premises. This violation must be corrected by : 10/17/2012.
- Observed build-up of food debris on nonfood-contact surface. Clean the food crumbs from the shelves of the dry-storage cabinet.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. Clean the food debris from the inside of the salad refrigerator.
- Observed clean equipment stored on floor. Do not store clean-baking sheers on the kitchen floor. Corrected On Site.
- Observed food debris accumulated on kitchen floor. Clean the floor inside the walk-in cooler.
- Observed improper storage of maintenance tools that interferes with cleaning. Empty dirty-mop water into the mop sink after each use.
- Critical - Observed uncovered food in holding unit/dry storage area. Keep bulk-spice containers covered.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label open containers of refrigerated foods with 7-day-date labels.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Rewrapped, refrigerated foods need to be marked with 7-day-date labels.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Post the Consumer Advisory (provided) in the dining room and bar; or include the language on your menues. Corrected On Site.
- Wet mop not hung to dry. Rinse the mop, and hang it to dry after each use. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Label the bulk-food-storage containers with the common names of their contents.
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8/17/2011 | Routine - Food | Warning Issued |
- Critical - No oyster warning sign with required language provided. Post the Consumer Advisory for oysters (provided) in the restaurant, or include the language on the seafood page of the menu.
- Plumbing system improperly repaired. Repair the leaking cold-water faucet, at the handwashing sink, in the dishwashing area.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Mark the battering flours with 4-hour-time labels; and discard any unused portion at the end of the four hours. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Post the Consumer Advisory (provided) in the restaurant; or post tge language on the burger and steak pages of the menu.
- Critical - Working containers of food removed from original container not identified by common name. Label squeeze bottles with the common names of their contents.
- Critical - Working containers of food removed from original container not identified by common name. Label the bulk-food-storage bins (flour) with the common names of their contents.
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3/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Post the Consumer Advisory (provided) in the restaurant, or on the menu.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or discard, the food item.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Open, refrigerated-food containers must be marked with 7-day-date labels.
- Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labelled with their common names.
- Critical. Working containers of food removed from original container not identified by common name. Label bulk-storage bins with the common name of their contents.
- Critical. Observed food stored on floor. Store the bag of onions off the kitchen floor.
- 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 shelces and ledger boards in the kitchen.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Store cases of glassware off the kitchen floor.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Do not store clean glasses or plates on cloth towels. Corrected On Site. Corrected On Site.
- Observed single-service items stored on floor. Store all cases of single-service items off the kitchen floor. Corrected On Site.
- Observed food debris accumulated on kitchen floor. Clean the kitchen floor.
- 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. Employees must pass Food Safety Training within 60 days of hiring. Call 866 372 7233 to order workbooks. Keep proof of completed training on the premises.
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11/12/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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