- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Salt.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. **Corrected On-Site**
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10/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Exterior of reach in freezer with rust that has pitted the surface.
- Basic - Reuse of single-use plastic tubs.
- Intermediate - Accumulation of food debris/grease on food-contact surface. On wall, floor.
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1/24/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in kitchen. Box with green plantains.
- Basic - Catsup cans reused after being emptied.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
- Basic - Dead roaches on premises. Approximately five dead roaches in a cupboard and one on a shelf in the front. **Corrected On-Site**
- Basic - Employee used finger instead of spoon to taste food.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Exterior of reach in freezer with rust that has pitted the surface.
- 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. Spoon handle in container of cooked snapper and gravy.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Interior of refrigerator in disrepair/has exposed insulation. White Reach in freezer.
- Basic - Lack of toilet tissue at each toilet. **Corrected On-Site**
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Pork in reach in freezer.
- Basic - Reuse of single-use plastic tubs.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Stored food not covered in reach in cooler and freezer. Cod fish and cooked pumpkin.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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. Flour and salt.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Admin Complaint**
- High Priority - Roach activity present as evidenced by live roaches found. Observed one baby roach crawling up the wall by the mop sink.
- Intermediate - Accumulation of food debris/grease on food-contact surface. On wall, floor.
- Intermediate - Cutting board(s) stained/soiled. On stove.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. Employee restroom.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Container of pork.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soup, chicken, legume, pork.
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner.
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1/23/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Rice container.
- Basic - Build-up of grease on nonfood-contact surface. Hood.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
- Basic - In-use tongs stored on oven door handle.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish in a container on the floor.
- Basic - Reuse of single-service articles. Butter and complete seasoning containers in chest freezer.
- Basic - Stored food not covered in chest freezer. Throughout.
- Basic - High Priority - Dead roaches on premises. One dead roach.
- High Priority - Live flies at kitchen back door on a discarded chicken.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by dirty pots and pans.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Throughout. **Corrected On-Site**
- Intermediate - Microwave encrusted with grease and/or soil deposits.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bathroom. **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. Chicken, pork, rice, beans, turkey.
- Intermediate - Spray bottle containing toxic substance not labeled.
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- Observed ceiling tiles water stained in kitchen.
- 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 meats and vegetables in reachin coolers.
- Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- Violation: 37-14-1 Observed ceiling tiles water stained in kitchen.
- Violation: 42-11-1 Observed unnecessary items on the premise, inoperable fliptop reachin cooler in kitchen area.
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7/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Hole in wall. In kitchen.
- Basic - Nonfood-grade bags used in direct contact with food. Goat meat In freezer.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Rice and beans discarded by operator. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Rice and beans.
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3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed ceiling in disrepair. water repeat violation.
- Critical - Observed food stored on floor. meat
- Observed hole in ceiling.
- Critical - Observed interior of microwave soiled. Repeat violation
- Critical - Observed uncovered food in holding unit/dry storage area. Vegetables chopped, beans, repeat violation.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. back door
- Critical - Pesticide use not in accordance with manufacturer's directions. Household raid spray.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. various items walk in cooler
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10/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- OBSERVED CEILING IN DISREPAIR. WATER DAMAGE THROUGHOUT KITCHEN.
- OBSERVED CUTTING BOARD GROOVED / PITTED AND NO LONGER CLEANABLE.
- OBSERVED DUSTY CEILING TILES AND / OR AIR CONDITIONING VENT COVERS. THROUGHOUT KITCHEN.
- OBSERVED FLOOR AREA(S) COVERED WITH STANDING WATER. BY THREE COMPARTMENT SINK.
- Critical - OBSERVED FOOD CONTACT SURFACES ENCRUSTED WITH GREASE AND / OR SOIL DEPOSITS. CUTTING BOARD DEEPLY STAINED. REPEAT VIOLATION.
- OBSERVED FOOD DEBRIS ACCUMULATED ON KITCHEN FLOOR. THROUGHOUT KITCHEN, BEHIND AND ON SIDES OF EQUIPMENT.
- OBSERVED GREASE ACCUMULATED UNDER COOKING EQUIPMENT. REPEAT VIOLATION
- OBSERVED HOLE IN WALL BY FUSE BOX.
- Critical - OBSERVED INTERIOR OF MICROWAVE SOILED.
- Critical - OBSERVED INTERIOR OF REACHIN COOLER SOILED WITH ACCUMULATION OF FOOD RESIDUE. ALL UNITS
- Critical - OBSERVED UNCOVERED FOOD IN HOLDING UNIT /DRY STORAGE AREA. VARIOUS ITEMS REACHIN COOLER.
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5/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - OBSERVED FOOD STORED ON FLOOR. ONIONS, MEATS. CORRECTED ON SITE
- Critical - OBSERVED FOOD-CONTACT SURFACES ENCRUSTED WITH GREASE AND/OR SOIL DEPOSITS. CUTTING BOARD
- OBSERVED GREASE ACCUMULATED UNDER COOKING EQUIPMENT. BY FRYER
- Critical - OUTER OPENING OF ESTABLISHMENT CANNOT BE PROPERLY SEALED WHEN NOT IN OPERATION.
- Critical - READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD PREPARED ON SITE AND HELD MOR THAN 24 HOURS WITH NOT PROPERLY DATE MARKED. VARIOUS ITEMS REACH-IN COOLER. REPEATED VIOLATION
- WET MOP NOT HUNG TO DRY.
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1/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/22/2011 | Routine - Food | Call Back - Complied |
- Critical - (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.
- Critical - Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- Critical - Easily cleanable receptacles shall be provided for waste materials and such receptacles in bathrooms for women shall be covered.
- Critical - Employees who handle ready-to-eat foods must additionally use a chemical hand sanitizing solution which must comply with the specification provided in section 2- 301.16(C), Food Code.
- Critical - Exterior Walls and Roofs, Protective Barrier. Perimeter walls and roofs of a FOOD ESTABLISHMENT shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.
- Critical - Food that is contaminated by food employees, consumers, or other persons through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
- Mats and duckboards shall be designed to be removable and EASILY CLEANABLE.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
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9/19/2011 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- 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. This violation must be corrected by : 4/9/11.
- Observed attached equipment soiled with accumulated grease, hood filters.
- Observed ceiling tiles water stained in kitchen.
- Critical - Observed interior of reach-in freezers soiled with accumulation of food residue.
- Observed unnecessary items on the premise, inoperable fliptop reachin cooler in kitchen area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, cooked meats and vegetables in reachin coolers.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/8/2011 | Routine - Food | Warning Issued |
- Critical. Observed food labeled frozen and shipped frozen, not frozen when received.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cooked pork
- Observed reach-in cooler gasket torn/in disrepair.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface.top of oven
- Critical. Hand wash sink lacking proper hand drying provisions.kitchen .
- Critical. Handwashing cleanser lacking at handwashing lavatory.kitchen .
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.rear door.
- Critical. Screening is not 16-mesh to the inch.
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7/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.rear door
- Observed unnecessary items on the premise.at rear.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- Critical. Establishment operating without a current Hotel and Restaurant license.
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3/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.cereal
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Handwash sink not accessible for employee use at all times.phone lines across front handsink
- Critical. Hand wash sink lacking proper hand drying provisions.kitchen .
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.rear door.
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9/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/10/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 1/22/2009 | Routine - Food | Warning Issued |
| No report available. | 8/26/2008 | Routine - Food | Inspection Completed - No Further Action |
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