- Basic - Bowl or other container with no handle used to dispense food. Bulk bin
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- 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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. On order
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Stored food not covered in walk-in freezer.
- High Priority - Toxic substance/chemical stored by or with food. Over raw shrimp **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Wait station
- 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.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Prep area 86°
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- 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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07/22/2014 | 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. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Back prep table **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. Dial not moving for wash or rinse
- Basic - No handwashing sign provided at a hand sink used by food employees. Dish wash area
- Basic - Open dumpster lid.
- Basic - Single-service articles not stored inverted or protected from contamination. Souffle cups **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Over ware washer **Corrected On-Site**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. No sanitizer in ware washer **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Cleaner with bottles of lemon juice **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 inside the ice bin. Wait sttion
- 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.
- Intermediate - Employee used handwash sink as a dump sink. By ware wash area
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Bar sink
- 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. Bar sink
- Intermediate - No soap provided at handwash sink. Bar sink
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3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/27/2013 | Routine - Food | Call Back - Complied |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers, over cooks li e
- Basic - In-use knife/knives stored in crack between equipment and wall. At cook line **Corrected On-Site**
- Basic - Nonfood-grade bags used in direct contact with food. In walk in cooler
- Basic - Soiled reach-in cooler gaskets.
- 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 - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Toxic substance/chemical improperly stored, sanitizer bucket on floor
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. At soft drink dispensing unit
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection., covered and too deep
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.scrub brush in sink and food in drain
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink.prep
- Intermediate - Reach-in cooler not 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.
- 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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8/23/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken still frozen in sink. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oils.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back and middle sinks
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4/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Sliced carrots on floor in plastic tub and uncovered
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes and bowls on cook line
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use ice scoop stored on soiled surface between uses. At both ice machines
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front line cooler
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. Egg roll wrappers in plastic wrap at prep station
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw chicken next to sliced onions in walk in cooler. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Wait station
- Intermediate - Handwash sink used for purposes other than handwashing., storage at bar
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line
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2/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Make table refrigerator on cooks line not maintaining temperature of potentially hazardous food at or below 41F.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Measured 0 PPM at bar. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Coffe cup on preparation table. Corrected On Site.
- Critical - Observed food stored on floor of walk-in freezer. Corrected On Site.
- Observed hole in ceiling throughout dry food storage room.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggrolls and seafood in reach-in cooler (make table refrigerator) on cooks line measured 50 - 51F. All product discarded by manager.
- Critical - Working containers of food removed from original container not identified by common name - saucees in plastic squeeze bottles not labeled.
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5/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Cleaned pans not stored inverted in prep area. Repeat Violation.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice in 3 large plastic containers covered with plastic wrap measured 52F. Manager stated rice was cooked last night. See stop sale notice. Repeat Violation.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength in bar. Measured 0 PPM. Repeat Violation. DO NOT USE DISHMACHINE UNTIL REPAIRED AND IN GOOD WORKING CONDITION.
- Equipment and utensils not properly air-dried. Observed wet nesting on cleaned containers in food prep area.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days.
- Faucet/handle missing at plumbing fixture - handwash sink in bar.
- Critical - Hot water not provided/shut off at employee hand wash sink - handwash sink on cooks line.
- Critical - No handwashing sign provided at a handsink used by food employees - handwash sink next to the ice cream freezer, dish washing area, and front bar. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Dust build-up on fan covers in reach-in cooler (2-door) and walk-in cooler (beer), and plastic containers holding flour, sugar, etc. on cooks line. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler (2-door) and walk-in cooler. Repeat Violation.
- Critical - Observed dead roaches on premises - employee break room / restroom area.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Using plastic container without handle as scoop in sauce containers. Repeat Violation.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue - make table refrigerator and reach-in cooler on cooks line.
- Critical - Observed uncovered food in holding unit/dry storage area. Ice cream in ice cream freezer not covered and when door is opened water drips from the door into the cooler. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - cooked eggrolls and rice not date marked.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker mising at hose bibb - outside spigot and mop sink. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Observed sauces in plastic squeeze bottles not labeled -- bar and cooks line coolers. Repeat Violation.
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1/31/2012 | Routine - Food | Administrative complaint recommended |
- Ceiling tiles missing in dry storage room.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Clean pans not stored inverted in prep area.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach-in cooler under spices.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Measured 0PPM in bar.
- Equipment compartment not equipped to properly drain accumulation of moisture. Observed water dripping from fan unit in meat reach-in cooler (across from 3-compartment sink).
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Observed sauce scoop handle in sauce in the walk-in cooler. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers - dry storage room.
- Critical - No handwashing sign provided at a handsink used by food employees - kitchen, dishmachine area, and by employee restroom.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee cutting washed carrots with bare hands. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Dust build-up on fan covers in the reach-in cooler (2-door) and in the walk-in cooler.
- Critical - Observed buildup of soiled material on racks in the walk-in cooler.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dish washer not washing hands after loading dirty dishes into the dishmachine and prior to taking out cleaned and sanitized utensils.
- Observed employee with no hair restraint - cook.
- Critical - Observed food being cooled by nonapproved method. Rice being cooled at room temperature and in the walk-in cooler in large plastic container covered with plastic wrap. Repeat Violation.
- Critical - Observed food stored on floor. Sauces and bread crumbs stored on the floor in dry storage room.
- Observed gaskets with slimy/mold-like build-up. Reach-in cooler in bar.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plates used as scoop in cooked rice containers.
- Critical - Observed live flies in kitchen and dry storage room.
- Observed personal care item stored with food - employee bag stored on cutting board. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggrolls and Tempura mix in reach-in cooler (under spice storage) measured 48 - 49F.
- Critical - Observed potentially hazardous food thawed at room temperature. Shrimp thawed in 3-compartment sink without running water.
- Critical - Observed raw animal food stored over cooked food. Raw eggs stored above cooked pasta in reach-in cooler. Repeat Violation. Corrected On Site.
- Observed residue build-up on nonfood-contact surface - non working cooler under stove/flat grill.
- Critical - Observed uncovered food in holding unit/dry storage area. Food in ice cream freezer not covered and water dripping from door when door is opened.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked rice on table measured 74F.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Raw eggs on chef's cart not returned to cold holding unit after use / no time used.
- Critical - Vacuum breaker mising at hose bibb - mop sink, outside spigot, and sink in bar (hose attached).
- Critical - Working containers of food removed from original container not identified by common name. Observed spices and sauces in plastic containers not labeled.
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9/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing in dry storage room.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Observed clean pans not stored inverted in prep area.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice in the walk-in-cooler at 48F. Staff stated rice was cooked yesterday afternoon. Rice was stored in large plastic container covered. Stop sale issued.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Measured 0 PPM. Do not use dishmachine until repaired and in good working condition. Use 3-compartment sink to wash, rinse, and sanitize dishes and utensils.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Observed sauce scoop handle in sauce (walk-in-cooler).
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees - kitchen.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open drink on top of soda dispenser.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Fan covers in the walk-in-cooler.
- Critical - Observed buildup of soiled material on racks in the walk-in cooler.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw beef stored above vegetables in the walk-in-cooler.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Four door reach-in-cooler under stove.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening - milk.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw eggs stored above cooked pasta in reach-in-cooler.
- Critical - Observed toxic item stored by food. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Open bag of tempura batter mix not stored in covered container.
- Critical - Observed unlabeled spray bottle - kitchen.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Hot food at proper temperatures
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Storage/handling of clean equipment, utensils
- Critical. Cross-connection, back siphonage, backflow
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Lighting provided as required. Fixtures shielded
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11/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.eggs- Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. eggs wakin coolers
- Critical. Observed uncovered food in holding unit/dry storage area.lemons - Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. several open drinks in back kitchen prep areas
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Hand wash sink lacking proper hand drying provisions. towels need replaced in two hand sinks
- Observed hole in ceiling. pipes not covered
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6/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer. slicer needs to be cleaned
- Observed residue build-up on nonfood-contact surface. shelves on back wall need to be cleaned
- Equipment and utensils not properly air-dried. metal pans need to be air dried before stacking
- Critical. Observed handwash sink used for purposes other than handwashing. sinks are apparently being used as dump sinks
- Critical. Hand wash sink lacking proper hand drying provisions. in dishwasher areas
- Critical. Hand wash sink lacking proper hand drying provisions. on cookline
- Wet mop not hung to dry.
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2/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed buildup of slime in the interior of ice machine.
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11/13/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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