- Basic - Bowl or other container with no handle used to dispense food. Observed small bowl in RTE food.
- Basic - Interior of microwave soiled with encrusted food debris. Microwave rusty.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Observed small cups in cook chicken and in bean sauce. **Repeat Violation**
- High Priority - Cooked chicken not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed chicken cook on the grill not reach 165 degrees. **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employees failed to washed their hands. **Corrected On-Site**
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8/16/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Case of juices and bottles of water stored on the floor under front counter. **Corrected On-Site**
- Basic - High Priority - Dead roaches on premises. Observed one big dead roach under front counter. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Small cup in cooked poultry.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Grocery bags used to wrap food. **Corrected On-Site**
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8/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Packaged food has no English labeling.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Pork in ric.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauce prepared on site, but indication and date marking.
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5/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler not able to maintain raw meat below 41 degrees.
- Critical - Establishment operating without a current Hotel and Restaurant license. Observed that license is expired. **Admin Complaint**
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Observed small cups in sauce beans.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed fish at 54 degrees. **Admin Complaint**
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. Observed PDF separated into small container not properly date marked.
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12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Lights missing the proper shield, sleeve coatings or covers. LIGHT SHIELD MISSING IN FOOD PREP AREA.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only. OBSERVED GAS TANK INSIDE THE BLG Corrected On Site.
- Critical - Observed interior of microwave soiled. MICROWAVE RUSTY.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED POULTRY AND FISH ABOVE 41 DEGREES.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. OBSERVED RTE FOOD PLACED IN SMALL CONTAINER NOT LABELING.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. OBSERVED POULTRY BELOW 135 DEGREES IN COOK LINE.
- Critical - Vacuum breaker mising at hose bibb.
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7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.front
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed flammable material stored around water heater. For reporting purposes only.in meter room
- Observed hole in ceiling.kitchen area
- Observed leaking pipe at plumbing fixture.front and back
- Critical - Observed raw animal food stored over cooked food.
- Observed reuse of single-service articles.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Vacuum breaker mising at hose bibb.
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6/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hotel and Restaurant license not properly displayed.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed build-up of grease on nonfood-contact surface.filters
- Observed ice scoop with handle in contact with ice.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.Freezer
- Critical - Observed uncovered food in holding unit/dry storage area.
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10/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit. reach in units.
- Critical - Observed employee dry hands on clothes/apron after washing.
- Observed grease accumulated on kitchen floor. floor was slipery during this inspection .
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed soil residue in storage containers. reach in coolers.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ready to eat salads not date marked.
- Critical - Working containers of food removed from original container not identified by common name. ready to eat salad. reach in unit.
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5/3/2011 | 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. conch salad containers .
- Critical. Working containers of food removed from original container not identified by common name. conch salad containers .
- Critical. No thermometer provided to measure temperature of food product. cooks.
- Critical. No conspicuously located thermometer in holding unit. reach in units.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed reuse of single-service articles. plastic half gallon containers .
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen handwashing sink.
- Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen handwashing sink.
- Critical. Establishment operating without a current Hotel and Restaurant license.
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12/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/23/2010 | 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. reach in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- 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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7/19/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. fresh whole fish.
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
- Critical. Observed hot water sanitizing rinse at three-compartment sink less than 171 degrees Fahrenheit.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- 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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3/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
- 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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2/2/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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