- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- 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.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
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6/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. **Corrected On-Site**
- Basic - Floor tiles missing.
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding. **Corrected On-Site**
- 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 - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal foods not properly separated from each other in holding unit.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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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8/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Stored food not covered in walk-in cooler.
- Basic - Working containers of food removed from original container not identified by common name.
- 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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6/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.behind reach in freezer
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Pan
- Basic - Clean utensils stored between equipment and wall. Knife
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Tongs in front of paper towel dispenser
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Can of soda **Corrected On-Site**
- Basic - Floor area(s) covered with standing water.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Interior of ice bin with rust that has pitted the surface.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Single-service articles not stored inverted or protected from contamination. Food contact surface -spoons
- Basic - Soil residue build-up on nonfood-contact surface. Door of walk in cooler
- Basic - Stored food not covered in walk-in cooler. Vegetables that are washed and rte
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Coked chicken at 83 f
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. At 3 CS sink **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers.
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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11/9/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed floor area(s) covered with standing water.
- Observed gaskets with slimy/mold-like build-up.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed nonfood-grade containers used for food storage.
- Critical - Observed raw animal food stored over cooked food.
- Observed residue build-up on nonfood-contact surface.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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8/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. SHELVES INSIDE REACH IN COOLER
- Critical - Handwash sink not accessible for employee use at all times. HANDSINK BY WAREWASHING AREA Corrected On Site. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. warewashing area Repeat Violation.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers. INSIDE WALK IN COOLER
- Critical - No handwashing sign provided at a handsink used by food employees. HANDSINK BY WAREWASHING AREA
- Critical - Observed raw animal food stored over cooked food. RAW CHICKEN OVER COOKED CHICKEN Corrected On Site.
- Critical - Observed soil residue in storage containers.
- Critical - Observed the accumulation of dead insects or other pests, in control devices. INSIDE LIGHT PANELS
- Critical - Observed uncovered food in holding unit/dry storage area. BEANS, CHICKEN
- Observed wall in disrepair. TILE MISSING BY BACKDOOR
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only. 2/11
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only. ABC EXTINGUISHER
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. RICE AT 58 F
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. SHELVES IN SIDE WALK IN COOLER
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4/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. tomato sauce
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. BY WAREWASHING AREA
- Critical - Handwashing cleanser lacking at handwashing lavatory. BY WAREWASHING AREA
- Lights missing the proper shield, sleeve coatings or covers. BY WAREWASHING AREA
- No copy of latest inspection report.
- Observed floor area(s) covered with standing water. inside walkin cooler
- Critical - Observed food stored on floor. SHRIMP SEASONING
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.SPOONS
- Observed single-service articles stored without protection from contamination. NEXT TO HAND SINK IN FRONT AREA Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets. BY COOKLINE
- Observed storage of maintenance tools in areas that may result in cross-contamination. BELT FOR FAN IN PREPARATION AREA
- Critical - Observed uncovered food in holding unit/dry storage area. CHICKEN IN REACH IN FREEZER
- Critical - Observed unlabeled spray bottle.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Portable fire extinguisher blocked/not easily accessible. For reporting purposes only. BY CART IN FRONT AREA
- 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.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.pasta
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.SUGAR
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11/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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
- Critical - No thermometer provided to measure temperature of food product.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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4/26/2011 | 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.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chiken
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.chiken Corrected On Site.
- Critical. Thermometers not calibrated according to manufacturer's specifications.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Equipment or utensils not designed or constructed in a durable manner.using construction drill as a mixer
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.using boxes that raw chiken came in to store cut onions
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Handwash sink not accessible for employee use at all times.blocked with equipment
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Observed objectionable odors in walkin cooler
- Critical. Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in light panels
- Floors not maintained smooth and durable.broken tile
- Observed food debris accumulated on kitchen floor.walkin
- Observed wall in disrepair.tiles missing
- Critical. Hotel and Restaurant license not properly displayed.current one
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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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11/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed a nonfood-grade basting brush used in food.
- Critical. Observed soil residue in storage containers.
- Critical. Observed encrusted material on can opener.
- Critical. Handwash sink not accessible for employee use at all times.garbage can
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2/18/2010 | 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.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food thawed in standing water.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Sanitizing solution not maintained clean.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Handwash sink not accessible for employee use at all times.blocked with equipment
- Critical. Observed handwash sink used for purposes other than handwashing.
- Floors not maintained smooth and durable.someareas tiles broken
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8/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/29/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/28/2008 | Routine - Food | Warning Issued |
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