- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
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08/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. ... Rear Kitchen Three Glass Door Reach.In.Cooler not maintaining foods at 41° or below.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... REACH.IN.COOLER... (3Glass Door) jambalaya 53° ox tails 50° stew beef 49° okra 49°
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3/11/2014 | Routine - Food | Warning Issued |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Thawing beef in 3 Compartment Sink at room temperature.
- Intermediate - Spray bottle containing toxic substance not labeled.
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8/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Food stored on floor. Onions in the storeroom.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice buildup in chest freezer. In the office chest freezer
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Cornmeal storage area.
- Basic - Wall soiled with accumulated grease. Behind the cooking equipment.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Cooked sausage under a heat lamp. **Corrected On-Site** **Repeat Violation**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with liquid in it hanging on a shelf. **Corrected On-Site**
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1/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hood suppression system tag out-of-date. For reporting purposes only. Dated 11/11
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Inside bottom of the artic air refrigerator has pooled chicken blood.
- Observed open dumpster lid.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored raw pork in a reachin cooler. Corrected On Site.
- Observed wall soiled with accumulated food debris in the flour prep area.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only. All extinguishers dated 4/11
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Bacon and sausage, Corrected On Site by reheating and placing in the steam table
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8/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated grease. Hood. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Critical - Observed dead roaches on premises. 1 behind the deep fat fryers. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Critical - Observed hand wash sink used for purpose other than washing hands. Washing smallwares.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to thw steam table Corrected On Site.
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1/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No thermometer provided to measure temperature of food product.
- Observed attached equipment soiled with accumulated grease. Hood
- Critical - Observed hand wash sink used for purpose other than washing hands, as evidenced by wiping cloths in sink. Corrected On Site.
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. NEED CHLORINE TEST PAPER.
- Observed wall soiled with accumulated grease behind cooking equipment.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken wings, Corrected On Site by using time in lieu of temperature.
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8/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Note: Inspector provided Form to be filled out by proper authorities and to be filed with State or tables must be removed. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed food stored on floor. frozen seafoods on frontline. Corrected On Site.
- Critical - Observed food stored on floor. onions on floor in dry storage room. Corrected On Site. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar container. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Serving breakfast now. Inspector provided sign. Corrected On Site.
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3/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked ribs in back reach-in cooler
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice in back reach-in cooler
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical. Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Repeat Violation.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. bathroom Repeat Violation.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. handwash in kitchen Repeat Violation.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. frontline handwash sink Repeat Violation.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. frontline handwash sink Repeat Violation.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. backdoor with gap on bottom
- Violation: 36-13-1 Observed grease / debris accumulated under cooking equipment.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. frontline
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11/10/2010.
- 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 This violation must be corrected by : 11/10/2010. Repeat Violation.
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11/22/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed food with mold-like growth. moldy tomatoes in storage room. voluntarily discarded by mgr
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice in back reach-in cooler
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked ribs in back reach-in cooler
- Critical. Observed potentially hazardous food thawed at room temperature. pork, vegetable dish, meat dish
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw fish over french fries in freezer chest
- Critical. Observed raw animal food stored over cooked food. raw eggs over cooked ribs and cut lettuce in back reach-in cooler
- Critical. Observed food stored on floor. onions by backdoor
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. unsealed plywood shelf by cookline
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. ply wood shelfs/counter by reach-in freezers
- Observed gaskets/seals on cold holding unit in poor repair. on back reach-in cooler with glass doors
- Observed nonfood-grade containers used for food storage. chicken in grocery /shopping bags in reach-in freezer
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Repeat Violation.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. utensils, cooking equipment washed in handwash sink and not sanitized
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed interior of microwave soiled.
- Observed build-up of grease on nonfood-contact surface. hoodfilters
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. frontline handwash sink Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. handwash in kitchen Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. bathroom Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. frontline handwash sink Repeat Violation.
- Observed no trash/garbage dumpster/receptacle on premises. baged garbage stored outside.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor with gap on bottom
- Observed grease / debris accumulated under cooking equipment.
- Observed wall in disrepair. behind prep table next to fryers
- Observed wall soiled with accumulated food debris. by prep sink/handwash sink on cookline
- Critical. Observed unlabeled spray bottle. brown liquid by backdoor
- Carbon dioxide/helium tanks not adequately secured. frontline
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11/10/2010.
- Critical. Observed person in charge allowing entry of unauthorized persons in kitchen.
- 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 : 11/10/2010. Repeat Violation.
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9/10/2010 | Routine - Food | Warning Issued |
- Critical. Original container: properly labeled, date marking
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Food contact surfaces designed, constructed, maintained, installed, located
- 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. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- 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. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Food management certification valid
- Critical. Employee training validation
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5/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- 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. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- 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. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Fire extinguishers - proper and sufficient
- Critical. Food management certification valid
- Critical. Employee training validation
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4/5/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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