- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed bathroom facility in disrepair.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- 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. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. OBSERVED PREP TABLE NOT CLEAN.
- Critical - Hand wash sink lacking proper hand drying provisions. AT HAND WASH SINK IN THE FRONT. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. OBSERVED COOK HANDLING FOOD WITH BARE HAND. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. OBSERVED COOK FAI ED TO WASH HER HAND AFTER HANDLING POULTRY.
- Critical - Observed handwash sink used for purposes other than handwashing. OBSERVED PLATES IN HAND WASH SINK. Corrected On Site.
- Critical - Observed interior of microwave soiled. OBSERVED INSIDE MICROWAVE SOILED.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED POULTRY AT 54 DEGREES AND BEEF AT 52 DEGREES. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. OBSERVED WIPPING CLOTH ON PREP TABLE. Corrected On Site.
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2/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. OBSERVED CHLORINE CONCENTRATION AT OR ABOVE 200. MORE WATER WAS ADDED FOR DILUTION. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. OBSERVED KNIFE AND PLATES IN HAND WASH SINK. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. OBSERVED WET WIPPING CLOTH ON PREP TABLE. Corrected On Site.
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9/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. HAND WASH SIGN IS MISSING FROM HAND WASH SINK.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. OBSERVED EMPLOYEE PUT ON GLOVES WITHOUT WASHING HER HANDS.
- Observed hole in wall. OBSERVED WHOLE IN THE WALL BY COOK LINE.
- Critical - Observed live flies in kitchen.
- Critical - Observed roach activity as evidenced by dead roaches found. OBSERVED DEAD ROACHES IN THE DRY STORAGE AREA.
- Observed unclean building components, attachments or fixtures.BUILDING IS OLD AND HAS ROTTEN WOODS.
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6/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. RICE AT 87 DEGREES. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. SHELL EGGS STORED OVER TOMATOES. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed rodent activity as evidenced by rodent droppings found. ABOUT 50 PLUS DRIED RODENTS DROOPINGS WERE OBSERVED BELOW THE FRONT COUNTER. THE OWNER CAME AND STARTED CLEANING UP.Corrected On Site.
- Critical. Observed rodent activity as evidenced by rodent droppings found. OBSERVED ABOUT 3 PLUS DRIED RODENT DROPPINGS ON THE TOP OF THE COOLER THE REAR ROOM. Corrected On Site.
- Observed food debris accumulated on kitchen floor. OBSERVED TRASH AND FOOD DEBRIS BELOW THE COUNTER. Corrected On Site.
- Observed hole in wall. OBSERVED HOLE IN THE WALL.
- Critical. Observed expired Food Manager Certification. LICENSE EXPIRED ON 11-18-10. This violation must be corrected by : 2-18-11.
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12/21/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed dead shellfish and/or shellfish with broken shells. May not be served. OBSERVED BROKEN SHELL EGGS IN THE COOLER.
- 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 thawed in an improper manner. OBSERVED POULTRY IN THREE COMPARTMENTS SINK
- Critical. Observed employees using same utensil to handle raw and cooked product.
- Food-contact surface not smooth and easily cleanable. OBSERVED PREP TABLE SOILED
- Critical. Observed soil residue in storage containers.
- Critical. Observed live flies in kitchen.
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8/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
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5/24/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 46, ham 47. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- 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 This violation must be corrected by : 5-4-10.
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3/4/2010 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed in an improper manner.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed interior of microwave soiled.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed food debris accumulated on kitchen floor.
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7/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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