- Basic - Ceiling soiled with accumulated dust. By walk-in cooler fan. **Corrected On-Site**
- Basic - Faucet/handle missing at plumbing fixture. Cold side of kitchen hand wash sink.
- Basic - Wiping cloth sanitizing solution stored on the floor. Front service area.
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10/15/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. Beverage area. Kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomato salsa 47/48° less than four hours on insufficient ice. Changed to larger container to hold more ice around food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 128° less than four hours in steam table in dry double pan, pan removed and placed directly in steam table in 185° water.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Kitchen.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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08/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - No handwashing sign provided at a hand sink used by food employees. Male restroom used by employees.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomato 48° raw beef 50° raw shrimp 49° less than 4 hours, moved to chill/store in adequate refrigeration. In line reach-in cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. **Corrected On-Site**
- Intermediate - Refrigerator not 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. Line reach-in cooler. Ambient 50° foods 48-50°.
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1/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/31/2014 | Routine - Food | Call Back - Complied |
- Basic - Drain cover(s) missing. In mop sink.
- Basic - Equipment in poor repair. Walk-in cooler not maintaining time/temperature control for safety foods at or below 41°. Ambient 44°, time/temperature control for safety foods 45-47°. **Admin Complaint** **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food debris accumulated on kitchen floor. In corner behind soda boxes.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice in steam table double-panned with dry pan at 127-136° less than four hours, removed double-pan and reheated to hold.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 47° beans 47° soup 45° cheese 45° chicken 47° in walk-in cooler. Iced. **Admin Complaint** **Repeat Violation**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook used three compartment sink when washing hands.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cheese mix, soup, peppers in walk-in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. Cleaner in bottle in mop sink room.
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10/11/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Leaking pipe at plumbing fixture. Below hand wash sink in back kitchen. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Beef, chicken 46 in walk-in cooler. Iced. **Warning**
- Intermediate - Walk-in cooler not 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. **Warning**
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5/13/2013 | Routine - Food | Call Back - Complied |
- Basic - Drain cover(s) missing. At dish area. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook. **Warning**
- Basic - Food debris accumulated on kitchen floor. Corner under chips, soda rack. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Leaking pipe at plumbing fixture. Below hand wash sink in back kitchen. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Male restroom used by employees. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Raw beef, chicken, shrimp 49? in line cooler. Thermostat lowered, foods moved to adequate refrigeration. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Beef, chicken 46? in walk-in cooler. Iced. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
- Intermediate - Reach-in cooler not 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. **Warning**
- Intermediate - Walk-in cooler not 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. **Warning**
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5/10/2013 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Drain cover(s) missing. Floor drain at dish area.
- Critical - No handwashing sign provided at a handsink used by food employees. Male restroom.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Walk-in cooler fan shields.
- Observed ice scoop with handle in contact with ice.
- Observed nonfood-contact equipment in poor repair. Heavy ice on coils of walk-in cooler unit.
- Observed utensils in poor condition. No handle on bucket in ice machine.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice double-panned dry in steam table at 119?f/less than 4hours. Removed/reheated/replaced in hot water double-pan. **Corrected On-Site**
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12/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - BEANS 109 FAHRENHEIT IN HOT HOLD TABLE FROM REHEAT / 1 HOUR; REMOVED AND REHEATED GREATER THAN 165 FAHRENHEIT TO HOLD - CORRECTED ON SITE.
- CO TANKS NOT SECURED BY CHAIN.
- FLOOR DRAIN COVER MISSING. - CORRECTED ON SITE
- Critical - UNCOVERED EMPLOYEE DRINK ON KITCHEN COUNTER. CORRECTED ON SITE.
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7/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location... ice scoop. Corrected On Site.
- 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... men's restroom.
- Critical - Observed uncovered food in holding unit/dry storage area... some foods in walk-in. Corrected On Site.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours... beans 109/rice 97 in water 110f; removed to reheat in oven to 165f, table temp allowed to heat up to temp before hot holding. Corrected On Site.
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4/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed a hood filter installed horizontally, rather than vertically. For reporting purposes only.
- Critical - Observed food being cooled by nonapproved method... deep,covered plastic containers with beef in walk-in... use ice bath/walk-in freezer/shallow pans for cooling.
- Observed nonfood-grade containers used for food storage... nfg plastic bags used to hold rice in steam table.
- Critical - Observed potentially hazardous food thawed at room temperature... chicken, beef.
- Observed utensils in poor condition... no handle on bowl used to scoop beans.
- Observed walk-in freezer gasket torn/in disrepair.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above... rice 117-136f in steam table with water at 112f, rice removed/reheated to hold, steam table temp adjusted to hold proper temp. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked... cooked beans, beef held more than 24hrs.
- Critical - Stem type thermometer not within the intended measuring range of use... 0-220f needed, operator has thermometer 50-550f, unable to take cold temps.
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11/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... walk-in.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... chk, beans, beef 46-47f in walk-in.
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6/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine... chlorine.
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2/28/2011 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above... beef 115f double-panned on steam line. Reheated for holding. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above... beef 96f stove top. Moved to cooler. Corrected On Site.
- Obseved a hood filter in disrepair.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine... chlorine.
- Critical. License expired within 30 days after expiration date. This violation must be corrected by : 2/28/2011.
- 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.
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12/27/2010 | Routine - Food | Warning Issued |
- Critical. No waste receptacle provided at handwash lavatory with disposable towels... restrooms.
- Critical. Observed the presence of insects, rodents, or other pests... ants at dining table.
- Critical. Observed the presence of insects, rodents, or other pests... palmetto t pe bug behind counter.
- Observed floor and wall junctures not coved... under dish area.
- 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... new licensee.
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9/30/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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