- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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11/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored on floor. Peeled potatoes, raw broccoli. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Lime scale build-up inside ice machine. **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fries
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Beef at 57°f sitting in prep sink
- Basic - Raw fruits/vegetables not washed prior to preparation. Broccoli
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken wings and noodles in kitchen, buffet line ( *sushi 47°f, *pasta salad 48°) **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Buffet line (*fried fish 117°f, *chicken wings 114°f, *zucchini 117°f, *beef 105°f) **Repeat Violation**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef thawing in kitchen at 57°f **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing. Food debris **Corrected On-Site**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pork in kitchen
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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11/06/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bowl or other container with no handle used to dispense food.plastic container with no handle used to scoop flour. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.walk in cooler shelves and carts used to store food while cooling.
- Basic - Build-up of mold-like substance on nonfood-contact surface.on the soda machine **Corrected On-Site**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.in the dry storage area.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.pots and pan on the bottom kitchen shelf not inverted.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.tongs at buffet line touching cooked pizza. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.next to the soda machine.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.89°F. Corrective actions taken garlic and oil put into the reach in cooler on the cook line. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.corrective actions taken food was put into a reach in cooler on the cook line at 41°F. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.poultry found at 98°F, **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.the hand wash sink has a box stored on the top of it . **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.next to the soda machine.
- Intermediate - No soap provided at handwash sink.next to the soda machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **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.
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4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile in disrepair.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook with no hair restraint.
- Basic - Grease accumulated under cooking equipment.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Crab meat (imitation) thawing on preparation table. Placed on running water.
- Basic - Storage of tools on shelf above or with food. Hammers and tools next to onion bag.
- Basic - Stored food not covered in walk-in cooler.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Fried chicken 85°f. Reheated and finished for buffet.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Fried rice ( Base) 78°f. Started time marking as TCS.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee rinsed utensil in handwash sink.(Sponges found in it.)
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Using 2 compartment sink to wash hands.
- Intermediate - Handwash sink used for purposes other than handwashing. Food debris in it.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Fried rice.
- Intermediate - Soil residue in food storage containers.
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Combined ready-to-eat, potentially hazardous(time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Corrected On-Site**
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink used for purposes other than handwashing. **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.
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1/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Missing drain plug at dumpster.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed build-up of grease on nonfood-contact surface. UNDER PREP TABLE
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Observed gaskets with slimy/mold-like build-up. WALK IN COOLER
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed screen in window torn/in poor repair.
- Critical - Observed shell eggs in use or stored with cracks or broken shells.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
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8/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Fixed nonfood-contact equipment not installed to allow cleaning access.wood pallets used to store food in walkin
- Floors not maintained smooth and durable.grout missing in someareas
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.sauce containers under handsink
- Critical - Hand sink missing splasguard in food preparation room or area.waiter station
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.water shutt off Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.knifes
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.rolling carts
- Critical - Observed buildup of soiled material on mixer head.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans.
- Critical - Observed encrusted, soiled material on slicer.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.using pallets to store food in walkin cooler
- Observed food debris accumulated on kitchen floor.frezer
- Critical - Observed food stored on floor.walkin frezer
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving around
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.scooping ice with cups
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed leaking pipe at plumbing fixture.backdoor handsink
- Critical - Observed live flies in kitchen.
- Critical - Observed missing/inaccurate/damaged gauges on dishmachine.
- Observed nonfood-grade bags used for food storage.
- Observed open dumpster lid.
- Critical - Observed raw animal food stored over ready-to-eat food.raw chiken over sauce Repeat Violation.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.using raw chiken wings boxes to store cooked chiken and cooked pork Repeat Violation. Repeat Violation.
- Critical - Observed soil residue in storage containers.
- Critical - Observed the use of an unclean thermometer.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Observed unnecessary items on the premise.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.gaps under backdoor
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.cooked rice
- Unwrapped single-service utensils not presented so that only the handles are touched.spoons
- Critical - Working containers of food removed from original container not identified by common name.
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2/3/2012 | Complaint Full | Administrative complaint recommended |
- Floors not maintained smooth and durable.grout missing in someareas
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor.soda boxes
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed open dumpster lid.
- Critical - Observed raw animal food stored over ready-to-eat food.chiken over sauce
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.chiken over shrimp
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.cardboard boxes used for crabmeat
- Observed single-use containers (boxes and/or cans) reused for the storage of food.raw chiken boxes used to store cooke ribs
- Critical - Observed soil residue in storage containers.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Working containers of food removed from original container not identified by common name.
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9/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed live flies in kitchen.
- Critical - Observed raw animal food stored over ready-to-eat food.eggs/second shelf
- Observed wall soiled with accumulated drainage. Walkin/from condensor
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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6/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.walkin
- Observed open dumpster lid.
- Observed wall soiled with accumulated rust. walkin /under condessor
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12/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener. Corrected On Site.
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7/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Observed live flies in kitchen.
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5/27/2010 | Routine - Food | Inspection Completed - No Further Action |
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