- Basic - Attached equipment soiled with accumulated dust.AC vents throughout kitchen
- Basic - Buildup of food debris/soil residue on equipment door handles.walk in freezer and cooler
- Basic - Cardboard used to line food-contact shelves. Cook line bottom shelves
- Basic - Cardboard used to line nonfood-contact shelves. Dish washing area shelves used for clean equipment
- Basic - Equipment and utensils not properly air-dried - wet nesting.Stainless food containers in the dish area.
- Basic - Gaskets/seals on holding unit in poor repair.reach in cooler on the cook line. **Repeat Violation**
- Basic - Hood soiled with accumulated grease.Cook line **Repeat Violation**
- Basic - Reach-in cooler shelves with rust that has pitted the surface.Cook line glass front reach in cooler.
- Basic - Wall soiled with accumulated grease.Cook line.
- 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. **Corrected On-Site**
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface.Hood filters on cook line
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Reach-in cooler gasket torn/in disrepair.Cook line
- Basic - Stored food not covered in walk-in freezer.Raw chicken nuggets on speed rack
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Stop sale not necessary due to time of opening and cooking. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.Observed ice machine works due to cover removal to service.
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of mold-like substance on nonfood-contact surface.Faucets at the triple sinks.
- Basic - Ceiling soiled with accumulated grease.cook line area.
- Basic - Employee with no hair restraint while engaging in food preparation.Line cook.
- Basic - Floor area(s) covered with standing water.Cook line behind the cooking equipment.
- Basic - Grease accumulated on kitchen floor.
- Basic - Hole in wall.Behind storage racks in the back area.
- Basic - Hood soiled with accumulated grease.Cook line
- Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on the drain grill at the soda dispenser.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.Glass door shrimp cooler on the cook line.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.Back kitchen door to outside has opening not sealed when closed.
- Basic - Reach-in cooler gasket torn/in disrepair.dessert cooler at the front counter.
- Basic - Soil residue build-up on nonfood-contact surface.cooling unit fans in the walk in cooler.
- Basic - Stored food not covered in walk-in freezer.raw chicken on the speed rack.
- Basic - Utensils in poor condition.Fryer baskets on cook line.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Raw animal food stored over ready-to-eat food.Raw chicken over feta cheese in the walk in cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.raw chicken and raw comminuted beef.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Throughout coolers.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
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10/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/9/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Wall soiled with accumulated food debris. On cooks line
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3/19/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Garbage on the ground and/or pad around dumpster. Lights and wood stacked behind dumpster
- Basic - Wall soiled with accumulated food debris. On cooks line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken at 65? on cooks line, raw shrimp, corn on cob and pasta in reach in cooler on cooks line at 47?-48?
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Both ice machine in kitchen
- 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. Stand up McCray cooler on cooks line holding food product temperatures at 47?-48?
- Intermediate - Food manager certification expired. 7/11/2007
- Intermediate - Handwash sink used for purposes other than handwashing. Dishes stored in handsink beside 3 comp. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At handsink on cooks line **Admin Complaint**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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3/18/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Food contact surface not clean-inside microwave oven.
- Critical - Food contact surface not clean-meat slicer.
- Critical - Item removed from original container-not labeled-bulk sugar.COS
- Critical - Removed from original container-not labeled-bulk flour.COS
- Critical - Scoop with out handle in ready to eat food-garlic in oil.COS
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7/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. At entrance to front counter area.
- Equipment or utensils not designed or constructed with a handle. Portion cup used as scoop in garlic and bowl in rice.
- Critical - Hot water not provided/shut off at employee hand wash sink. At sink on cooks line.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. At sink on cooks line.
- Critical - No handwashing sign provided at a handsink used by food employees. In mens restroom.
- Critical - Observed food with mold-like growth. On pumpkin pie in front counter reach in cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 79 degrees at time of inspection.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheesecake and pumpkin pie in front counter reach in cooler at 52-53 degrees. Corrected On Site. Stop sale issued.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken wings on prep table at 68 degrees. Corrected On Site.
- Observed wall soiled with accumulated food debris. Behind rice cooker and crock pot.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. At 0ppm. Corrected On Site.
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6/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Condensation or other drainage not disposed of according to law. Beside dessert cooler on front line.
- Critical - Hand wash sink lacking proper hand drying provisions. On cooks line. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handles on cooks line.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Handle of scoop in flour in container near back door.
- Critical - License expired within 30 days after expiration date.
- Critical - No thermometer provided to measure temperature of food product. For cooks line.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cardboard used as shelf liner on cooks line.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Beside fryer station in kitchen. Corrected On Site.
- Observed attached equipment soiled with accumulated grease. Hoods above cooks line.
- Observed floor area(s) covered with standing water. In front of 3 compartment sink.
- Observed grease accumulated on kitchen floor. Behind fryer and under steam n hold.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Portion cup used in garlic in McCray stand up cooler on cooks line.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. On cooks line. Water is 78 degrees.
- Observed leaking pipe at plumbing fixture. Under 3 compartment sink in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken wings on counter at 68 degrees. Corrected On Site. Time as public health.
- Critical - Observed potentially hazardous food thawed in an improper manner. Chicken being thawed in sitting water in sink. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Gyro meat not rotating/cooking. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. On cooks line.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Below 50ppm at time of inspection.
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2/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Mens restroom.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs stored on oven handles, not protected area. Ice scoops, in use, stored on drain board.
- No metal container installed for catching grease from hood drip tray. For reporting purposes only.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cardboard under grill used as shelf covering
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Tin foil being used on shelves in kitchen.
- Nonfood-contact surfaces not free of unnecessary ledges, projections and crevices. 3 compartment sink not properly sEaled to wall.
- Observed build-up of grease on nonfood-contact surface. Hood filters have grease build up.
- Observed food debris accumulated on kitchen floor. Under prep area for breading shrimp.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Portion cup in granulated garlic.
- Critical - Observed toxic item stored in food preparation area. Spray paint cans stored on shelf above the end of prep table at back of kitchen.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated dust and food debris throughout kitchen.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. Back door has opening at bottom of door.
- Critical - Outer openings not protected with self-closing doors. Back door not self closing.
- Critical - Working containers of food removed from original container not identified by common name. 3 large containers on roller wheels, flour, not properly labeled.
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10/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed ceiling in disrepair.(holes in celing tiles in kitchen )
- Critical - Observed food stored in undrained ice.(fish in cooler on cooks line)
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.( throughout )
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(on cooks line)
- Observed utensils stored in crevices between equipment.(knife on cooks line)
- Observed wall soiled with accumulated black debris in dishwashing area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.(bulk food bins)
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6/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/30/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Cold water not provided/shut off at employee handwash sink.(cooks line)
- Critical - Condensation or other drainage not disposed of according to law.(in upright reach in cooler on cooks line)
- Critical - Handwashing cleanser lacking at handwashing lavatory.(kitchen )
- Critical - Hot water not provided/shut off at employee hand wash sink.(cooks line)
- Critical - Hot water not provided/shut off at employee hand wash sink.(restrooms)
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed empolyee wash hands with no hot water.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(on cooks line)
- Critical - Observed potentially hazardous food thawed at room temperature.(shrimp and chicken moved to cooler) Corrected On Site.
- Critical - Observed unlabeled spray bottle.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.(cooked chicken wings on cooks line at 127 degees f) Repeat Violation. Corrected On Site. Moved to cooler to start cooling process.
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1/27/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only.(kitchen )
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11/4/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued due to adulteration of food product.(17 tomatoes and 2 cucumbers were washed with dish detergent and a green scrubbing pad)
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.(cooked chicken wings, cooked french fries on cooks line in storage containers at 75-130 degees f)
- Critical. Observed uncovered food in holding unit/dry storage area.(shrimp in walk in cooler)
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.( throughout )
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.(in 3 compartment sink)
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed interior of microwave soiled.
- Critical. Condensation or other drainage not disposed of according to law.(upright reach in cooler on cooks line has condensation leaking from fan unit)
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed open dumpster lid.
- Observed garbage on the ground and/or pad around dumpster.
- Light not functioning.(walk in freezer )
- Critical. Toxic substance use not in accordance with manufacturer's directions.(employee using "proforce pink dish detergent" to scrub cucumbers and tomatoes)
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.(kitchen )
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9/2/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. 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 This violation must be corrected by : 5/25/10.
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3/25/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/15/2009 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. bulk bin of salt
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter pats measured at 45 degr F Corrected On Site. item refrigerated
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastic portion cup inside bulk bin of salt
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice s oop ly9ng on top of ice machine Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cook's line
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink
- Critical. Observed interior of microwave soiled.
- Critical. Handwashing cleanser lacking at handwashing lavatory. cook's line
- Critical. Observed toxic item stored by utensils. jug of bleach Corrected On Site.
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only.
- Critical. Observed extension cord in use for non-temporary period. 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 This violation must be corrected by : 12/15/09 .
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10/15/2009 | Routine - Food | Warning Issued |
| No report available. | 5/14/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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