- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored in holding unit not covered.egg rolls
- Basic - Food stored on floor.watermelon
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 74 d.f. Not time marked **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.raw scallops over rte surimi
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.wd 40
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided education.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by chair and box
- Intermediate - Handwash sink used for purposes other than handwashing.pot lid in sink
- 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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07/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cloth used as a food contact surface to cover rice. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.water must be running.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.rice at cook line @58 d.f. Not time marked. Less than 4 hours advised to reheat to 165 d.f.
- High Priority - Raw animal food stored over ready-to-eat food.raw chicken over rte ham. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.blocked by rice cooker lid.
- Intermediate - Handwash sink used for purposes other than handwashing.utensils in sink.
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1/27/2014 | 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 - Food drained on non food contact cardboard, Pepsi and menus
- Basic - Food stored on floor.walk in
- Basic - Stored food not covered in walk-in cooler.various
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.rice at 60,79 d.f. Less than 4 hrs. Reheated to above 165.
- High Priority - Raw fish over ice cream. Raw animal food stored over ready-to-eat food.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.pasta
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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food not properly separated from ready-to-eat food.raw pork by French fries **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
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5/30/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken stored next to raw beef. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls.
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1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/21/2012 | Routine - Food | Call Back - Complied |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.bulk containers
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed employee with no hair restraint.
- Critical - Observed employees storing personal items in walk in cooler.
- Critical - Observed food draining on used egg flats.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.3 sink
- Critical - Observed food stored on floor.pork
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.raw shell eggs at cookline @ 87 d.f. ambient air temperature.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation. Future violations within the next calender year will result in an IMMEDIATE ADMINISTRATIVE HEARING.
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9/19/2012 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times.blocked by containers.
- Critical - Identity of food or food product misrepresented. MGS BEING USED. IT IS CALLED CHICKEN BASE TO CUSTOMERS.
- Observed a minor working in a hazardous/restricted area.
- Critical - Observed encrusted material on can opener.
- Critical - Observed evidence of employee eating in a food preparation or other restricted area.
- Critical - Observed food being cooled by nonapproved method.uncover foods when cooling. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.items in sink.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.sugar
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.open raw chicken over open raw beef in reach in freezer. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
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6/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license.16 seats- license is for 10
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11/7/2011 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Observed food stored on floor.walk in cooler. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.rice
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.rice at cookline.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw ground pork over raw beef. Corrected On Site.
- Critical - Observed use of used egg flats for draining utensils . Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. No cardboard on shelves.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.walk in cooler Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.utensils in sink.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed incorrect information on Hotel and Restaurant license.16 seats- license is for 10
- Observed nonfood-grade containers used for food storage. using printed menus to drain food. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw chicken over ground meat. Corrected On Site.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.on counter Corrected On Site.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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9/6/2011 | Routine - Food | Warning Issued |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. No cardboard on shelves.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Pesticide use not in accordance with manufacturer's directions. Raid for household use only. Corrected On Site.
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10/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chicken at 77d.f., rice at 65 d.f raw chicken at 77, raw shell eggs at 85 d.f. ambient air temperature. Chicken at 46 d.f.
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw chicken over raw fish in reach-in freezer.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food.raw chicken over vegetables in reach in freezer.
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10/12/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chicken at 77d.f., rice at 65 d.f raw chicken at 77, raw shell eggs at 85 d.f. ambient air temperature. Chicken at 46 d.f.
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw chicken over raw fish in reach-in freezer.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food.raw chicken over vegetables in reach in freezer.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage.smiley face bags.
- Critical. Violation: 53B-08-1 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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8/11/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chicken at 77d.f., rice at 65 d.f raw chicken at 77, raw shell eggs at 85 d.f. ambient air temperature. Chicken at 46 d.f.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw chicken over raw fish in reach-in freezer.
- Critical. Observed raw animal food stored over ready-to-eat food.raw chicken over vegetables in reach in freezer.
- Observed employee with no hair restraint.
- Observed nonfood-grade containers used for food draining. used egg flats.
- Observed nonfood-grade containers used for food storage.smiley face bags.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. MUST WASH, RINSE AND SANITIZE.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.plastic forks. Corrected On Site.
- 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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8/10/2010 | Routine - Food | Warning Issued |
- Critical. Thermometers, gauges, test kits provided
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Employee training validation
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6/1/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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