- No Violations Were Observed
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10/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Container of raw chicken over container of raw shrimp. COS. Rearranged.
- Critical - Unapproved method. Chicken, pork and shrimp being cooled in tightly closed containers. COS. Removed lids. Reach in cooler in kitchen.
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10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed establishment operating without a current Hotel and Resturant license. Application provided.
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8/14/2012 | Routine - Food | Warning Issued |
- Critical - Batters on prep table 80-80F. Corrective action taken. Filled time as a public health control.
- Critical - Bulk containers on prep table and multiple package of food in reach in freezer need labels.
- Critical - Crab, crab legs, sausage, cooked potatoes, cooked corn in the cob, boiled eggs and shrimp all reading 48 -51 F. Items being unit since last night. (stop sale).
- Critical - Employee bathroom lacking self-closing device.
- Critical - Equipment incapable to keep food items at 41 degrees F or below. Do not use this unit to hold potentially hazardous foods untio able to keep items at 41 degrees F or below.
- Gaskets on reach in freezer in disrepair. Near door.
- Critical - Hose bibb needs backflow preventor. Near rear door.
- Critical - No certified food manager for establishment (30 days to obtain).
- Critical - No exit sign provided. Rear door. *For reporting purposes only*
- Critical - No probe thermometer to take food temperatures.
- Critical - No proof of employee training (60 days to obtain).
- Critical - No test kit for chlorine.
- Critical - Package of chicken defrosting at room temperature. sitting on triple sink. COS. Moved to refrigerator.
- Stop sale (bad temps).
- Wet wiping towels on prep tables. Multiple. COS
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8/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing, 2 KITCHEN :
- Floors not maintained smooth and durable., KITCHEN FLOOR : NOT SEALED:
- Critical - Hotel and Restaurant license not properly displayed, CURRENT :
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine, CHLORINE :
- 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 : 5/25/12.
- Critical - No thermometer provided to measure temperature of food product, 0-220 degree;
- Critical - Observed a splitter/multi-plug adapter in use. For reporting purposes only, FRONT COUNTER :
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, BULK CONTAINER OF SHAKE:
- Critical - Observed interior of microwave soiled, WHITE MICRO WAVE Repeat Violation.
- Observed nonfood-grade containers used for food storage, 4 LARGE GRAY BULK CONTAINERS
- Critical - Observed raw EGGS stored over cooked food, REACHIN COOLER :
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed, greater than 200ppm
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only, 2 FIRE EXTINGUISHER ON THE FLOOR :FRONT COUNTER :
- Critical - Working containers of food removed from original container not identified by common name, LARGE GRAY BULK CONTAINER Corrected On Site.
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3/24/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions, RESTROOM
- Critical - Lack of toilet tissue at each toilet, EMPLOYEES :
- Critical - Observed interior of microwave soiled.
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11/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/13/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 50-06-1 License expired within 30 days after expiration date.
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8/18/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Reach in cooler.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Boiled eggs and corn.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Water turned off. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Garlic powder container in dry storage.
- Critical - License expired within 30 days after expiration date.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Pipes under fryer hood with accumulation of dust/debris build up.
- Observed hole in ceiling. Above reach in cooler.
- Critical - Observed live flies in kitchen.
- Observed personal care item stored with food. Phone and ipod on top of microwaves.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. In chest freezer. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Rear door of kitchen.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). 27 hard boiled eggs. Eggs discarded. Corrected On Site.
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6/15/2011 | Complaint Full | Warning Issued |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. potatoes, corn, etc..
- Plumbing system in disrepair. knobs broken off at 3 compartment sink
- Equipment compartment not equipped to properly drain accumulation of moisture. reach-in under toasters
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. Back door rusted along the bottom -leaving a space
- Wall not smooth and easily cleanable. bathroom walls not sealed
- Critical. Observed unlabeled spray bottle. clear substance under 3 Compartment sink
- Wet mop not hung to dry.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical. Electrical outlet missing cover plate. For reporting purposes only. multiple places in the bathroom
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8/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/3/2010 | Routine - Food | Call Back - Complied |
- Critical. Thawing. Except as specified in Paragraph (D) of this section, potentially hazardous food shall be thawed: (A) Under refrigeration that maintains the food temperature at 41 degrees Fahrenheit or less, or (B) Completely submerged under running water: (1) At a water temperature of 70 degrees Fahrenheit or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41 degrees Fahrenheit or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified under Paragraph 3-401.11(A) or (B) to be above 41degrees Fahrenheit for more than 4 hours including: (a) The time the food is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the food temperature to 41 degrees Fahrenheit; (C) As part of a cooking process if the food that is frozen is: (1) Cooked as specified under Paragraph 3-401.11(A) or (B) or Section 3-401.12, or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (D) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
- Wood, Use Limitation. (A) Except as specified in Paragraphs (B), (C), and (D) of this section, wood and wood wicker may not be used as a FOOD-CONTACT SURFACE. (B) Hard maple or an equivalently hard, close-grained wood may be used for: (1) Cutting boards; cutting blocks; bakers' tables; and UTENSILS such as rolling pins, doughnut dowels, salad bowls, and chopsticks; and (2) Wooden paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of 230 degrees Fahrenheit or above. (C) Whole, uncut, raw fruits and vegetables, and nuts in the shell may be kept in the wood shipping containers in which they were received, until the fruits, vegetables, or nuts are used. (D) If the nature of the FOOD requires removal of rinds, peels, husks, or shells before consumption, the whole, uncut, raw FOOD may be kept in: (1) Untreated wood containers; or (2) Treated wood containers if the containers are treated with a preservative that meets the requirements specified in 21 CFR 178.3800 Preservatives for wood.
- Critical. Handwashing Facility. Conveniently Located. A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES' in FOOD preparation, FOOD dispensing, and WAREWASHING areas; and (B) In, or immediately adjacent to, toilet rooms.
- Critical. Public bathrooms shall be completely enclosed and shall have tight- fitting, self closing doors or, in bathrooms located outside a public food service establishment, have entrances and exits constructed in such a manner as to ensure privacy of occupants. Such doors shall not be left open except during cleaning or maintenance except that this [enclosure] requirement does not apply to a toilet room that is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall.
- Storage of Soiled LINENS. Soiled LINENS shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of FOOD, clean EQUIPMENT, clean UTENSILS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Critical. Fire extinguishers having a gross weight not exceeding 40 lb shall be installed so that the top of the fire extinguisher is not more than 5 ft above the floor. Fire extinguishers having a gross weight greater than 40 lb (except wheeled types) shall be so installed that the top of the fire extinguisher is not more than 3 ft above the floor. In no case shall the clearance between the bottom of the fire extinguisher and the floor be less than 4 in. FOR REPORTING PURPOSES ONLY.
- Critical. Covers Required. Suitable covers shall be installed on all boxes to prevent accidental contact with energized parts or physical damage to parts or insulation. FOR REPORTING PURPOSES ONLY.
- Any operator of a pubic food service establishment shall maintain the latest food service inspection report or a duplicate copy on premises and shall make it available to the public upon request. The operator of each public food service establishment shall maintain the latest inspection report on premises and shall make it available to any consumer who asks to see it.
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3/11/2010 | Routine - Food | Warning Issued |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. Breading not date marked
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fresh fish
- Critical. Observed potentially hazardous food thawed in standing water. wings
- Critical. Observed food stored on floor. dry storage room
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed walk-in cooler gasket torn/in disrepair.
- Observed old food stuck to clean dishware/utensils. knives in the butcher block
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Mop sink soiled
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only. ABC in the kitchen
- Critical. Electrical outlet missing cover plate. For reporting purposes only. bathroom
- Carbon dioxide/helium tanks not adequately secured.
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9/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/30/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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