- Basic - Ceiling tile in disrepair, water damage, hood area.
- Basic - Cove molding at floor/wall juncture broken/missing.
- Basic - End Floor tiles missing, replace as needed, prep area.
- Basic - Gaskets/seals on holding unit in poor repair, 3 RIC.
- Basic - Holes in wall. Seal to prevent pest harborage.
- Basic - Leaking pipe at plumbing fixture, waste line under handwash sink.
- Basic - Light out, 2 door freezer.
- Basic - Soil and grease residue build-up storage shelves in front of grill area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, ham 47 f, cheese 48 f, RIC, front line, corrective action taken, product iced down, see 14.
- Intermediate - Handwash sink needs splash guard.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Refrigerator 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. Ham/egg unit.
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10/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site**
- Basic - Reach-in cooler and frezer's gaskets torn/in disrepair.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- High Priority - Raw animal food stored over RTE, row fish over bread, RIC, corrected on site.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, 3 door RIC.
- Intermediate - Spray bottle containing toxic substance not labeled, degreaser, corrected on site.
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5/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Leaking pipe at plumbing fixture, under handwash sink.
- Basic - Wall in disrepair, in dishwashing area.
- High Priority - Raw animal food stored over ready-to-eat food, row eggs mix over cooked sausage, RIC, **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing, prep table, corrected on site.
- Intermediate - Interior of reach-in cooler soiled with blood residue.
- Intermediate - Soap diluted at handwash sink, corrected on site.
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2/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in 2 door reach cooler.
- Basic - Wall hole under 3 compartment sink dishwashing area.
- High Priority - Raw animal food stored over ready-to-eat food, row beef over tomatoes, RIC, prep area, Corrected on site.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, rice, pork, RIC, prep area. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled, degreaser.COS
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8/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on supermarket bags, COS
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, ham, egg, RIC, cooks line. COS. FOOD TRANSFERRED TO OTHER UNIT MAINTAINING 41 f.
- Intermediate - Interior of refrigerator soiled with accumulation of blood residue.
- Intermediate - Operator unnecessary items on premises, non working RIC.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, beef, pork, RIC.
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5/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.See 4, Cos. Transferred to other reach in cooler maintaining 41 f under.
- High Priority - Employee washed hands with cold water.See 27.
- High Priority - Raw animal food stored over ready-to-eat food.Beef over oranges, COS
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.Windex next to can food, COS
- Intermediate - Cold holding equipment incapable of 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. RIC, front line. Provide report for repairs via fax.
- Intermediate - Hot water not provided/shut off at employee handwash sink.Water heater in disrepair.
- 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.Chicken wings.COS **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.Beans, RIC, cook's line,COS
- Intermediate - Spray bottle containing toxic substance not labeled.Windex,COS
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1/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Reach in cooler, cooks line. Do not place PHf in this unit until fixed.
- Equipment or utensils not designed or constructed in a durable manner.Bare wood on storage counters, Service line.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Light not functioning.Reach in cooler, warmer.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of food debris, dust or dirt on storage counters.
- Critical - Observed hand wash sink used for purpose other than washing hands.Food tray resting on top, Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Ham, bacon, chease, reach in cooler, cooks line. Fodd iced down, see 4.Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Ham, chease, reach in cooler.
- Critical - Observed raw animal food stored over cooked food.Beef over fruits, reach in cooler, Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed toxic item stored in food preparation area. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Beans, reach in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.inside warmer/counter
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
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6/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.scraper wedged between sink and wall Corrected On Site.
- Critical - Observed a splitter/multi-plug adapter in use. For reporting purposes only.line
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.line
- Critical - Observed raw animal food stored over ready-to-eat food.beef/lettuce reach in Corrected On Site.
- 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.k class
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.pork reach in Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.rice reach in Corrected On Site.
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5/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Establishment operating without a current Hotel and Restaurant license. This violation must be corrected by : 2/12/12. Repeat Violation. This violation must be corrected by : 2/12/12.
- Critical - License expired within 30 days after expiration date. This violation must be corrected by : 2/12/12. Repeat Violation. This violation must be corrected by : 2/12/12.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 2/12/12. Repeat Violation. This violation must be corrected by : 2/12/12.
- 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 : 2/12/12. Repeat Violation. This violation must be corrected by : 2/12/12.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed personal care item stored with food.purse/soda.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.rice/true reach in cooler
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12/12/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. Repeat Violation.
- 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. Pro Repeat Violation.
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8/24/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Manager lacking proof of Food Manager Certification. Repeat Violation.
- 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 Repeat Violation.
- Critical - Observed misalignment of hood suppression system nozzles. For reporting purposes only.equipment outside hood coverage area.
- Critical - Observed raw animal food stored over ready-to-eat food.beef/tortills/reach in Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.ham and cheese sandwich transferred to hot box/made 2 hours ago. Corrected On Site.
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6/16/2011 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Hand wash sink lacking proper hand drying provisions.rest room
- Critical - Handwashing cleanser lacking at handwashing lavatory.rest room
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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
- Critical - Observed bathroom doors left open other than during cleaning or maintenance.mens
- Critical - Observed person in charge allowing entry of unauthorized persons in kitchen.child Corrected On Site.
- Observed single-service articles improperly stored.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.pork,cheese,dressing reach in
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.squeeze bottles
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4/11/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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