- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Faucet/handles switched at handwash sink fixture: hot water labeled as cold, cold water labeled as hot.
- Basic - Soiled cardboard used to line nonfood-contact shelves: tabletop on cookline.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135° or above: poncet 120°, fried rice 125°, egg rolls 132° (all less than 30 min)
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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08/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Basic - Equipment in poor repair: reach-in cooler rusted and handle damaged/missing, also soiled and covered in black mold/like substance.
- Basic - Soiled cardboard on floor.
- Basic - Unapproved container used to dispense food: cut jug in bulk flour/chicken seasoning.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135°: polish sausage 126°, chicken skewers 118°/125° (less than one hour).
- Intermediate - Hot water not provided/shut off at employee handwash sink: in prep room.
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4/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floors not maintained smooth and durable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- Basic - Nonfood surfaces of the chest in poor repair and soiled with mold-like substances.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above in the display unit at front line (chicken meat @ 131°F, cheese sauce @ 108°F, chili sauce @ 131°F, grilled sausage @ 108°F. Although product turns over quickly, operator must keep potentially hazardous/temperature controlled for safety foods at 135°F, or use Time as a Public Health Control, marking foods at time they are removed from temperature control and discarded after 4 hours.
- Intermediate - Cutting board under the diver stained/soiled with black substance.
- Intermediate - Handwash sink used for purposes other than hand-washing; employee rinsing chicken in hand wash sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hot water heater was unplugged (weekend ops only, unplugged during the week).
- Intermediate - Interior of reach-in chest freezer soiled with accumulation of soil and food residue.
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12/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated grease/soil
- Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above at the front line. Line/service ends at 3pm ( current time is 2:30pm). No product is conserved at end of service.
- Intermediate - Encrusted, soiled material on potato slicer. **Corrected On-Site**
- Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. Issue is with the lack of covers on the back of the unit.
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3/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink in rear prep area.
- Observed dirt and debris accumulated on prep area floor, especially under/behind chest freezer.
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8/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 35B-14-1 Observed screen in window torn/in poor repair.
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3/21/2012 | Routine - Food | Call Back - Complied |
- Critical - Displayed food not properly protected from contamination - display warmer has no cover/doors on the rear of the unit.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Improper sewage disposal at floor drains/sinks in kitchen and/or food preparation area - gray water from hand sink emptying onto ground. This violation must be corrected by : 3/19/12.
- Critical - No Class K portable fire extinguisher provided for high hazard cooking area (for suppression system/equipment installed after June 30, 1998). For reporting purposes only.
- Observed equipment in poor repair - small cooler door does not fit/close properly.
- Observed sand/debris accumulated on kitchen floor.
- Critical - Observed screen in window torn/in poor repair.
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3/17/2012 | Routine - Food | Warning Issued |
- Critical - No proof of required employee training provided on allemployees (some expired). 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. Please correct this violation by 11/17/11.
- Critical - Observed screen in window torn/in poor repair (one section with screen dislodged).
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above (chicken kabobs). Corrected On Site.
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9/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Observed encrusted, soiled material on slicers.
- Critical - Observed food stored on floor (seasoned flour, pkgs of chicken in a box). Corrected On Site.
- Critical - Observed live flies in kitchen prep area.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Observed screen in window torn/in poor repair. Repeat Violation.
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4/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed screen in windows torn/in poor repair.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit (fried rice, shishkabobs, sausages).
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above at front line. Products were immediately pulled by operator. Corrected On Site.
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3/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/29/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 50-04-1 Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 5/13/10.
- Critical. Violation: 53B-08-1 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 : 5/13/10.
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5/22/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above at front line (wings, corndogs, sausage, pancit, shish-ka-bob). Corrected On Site.
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures at front line. This violation must be corrected by : 5/13/10.
- Critical. Displayed food not properly protected from contamination at front line. This violation must be corrected by : 5/13/10.
- Observed single-service items stored on floor at front line.
- Critical. Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 5/13/10.
- 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 : 5/13/10.
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3/13/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, but less than 2.5 hours. Corrected On Site.
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures (warmer at front line). If equipment cannot maintain temps, time must be used as a control.
- Critical. Observed uncovered food in prep area and at cookline area.
- Critical. Observed mobile food dispensing vehicle service opening larger than necessary and/or not kept closed except during food service (no screens when side panels are open, allowing insects and/environmental contaminants in food prep area).
- Critical. Observed loose/unsecured LP-gas tank on mobile food dispensing vehicle. For reporting purposes only.
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10/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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