- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area.cell phone
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Shelf under preparation table soiled with food debris.
- 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.
- High Priority - Presence of insects, rodents, or other pests. One live roach observed
- 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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07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Open dumpster lid.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets.
- 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.
- 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 - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Water bottles
- 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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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cloth used as a food-contact surface.
- 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.coke can
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Open dumpster lid.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Large utensils
- 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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7/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.on side fryer
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on kitchen floor.under stove
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Roach activity present as evidenced by live roaches found.one live roach
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Encrusted material on can opener blade.
- 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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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.blocked with trays
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.bulk sugar
- Critical - Observed cloth used as a food-contact surface.on noodles
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.raw shell eggs over cooked items
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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10/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up.
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3/14/2012 | Routine - Food | Call Back - Complied |
- Equipment and utensils not properly air-dried.wet nesting
- Food-contact surface not smooth and easily cleanable.cloths underside cutting board Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times.blocked with plastic containers Repeat Violation.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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 cloth used as a food-contact surface.cloths covering cooked noodles
- Critical - Observed food stored on floor. poultry ,eggs Corrected On Site. Repeat Violation.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.raw shell eggs over sauces
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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1/9/2012 | Routine - Food | Warning Issued |
- Ceiling tile missing. over walkin coolers
- Critical - Handwash sink not accessible for employee use at all times. blocked with rubber gloves
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. operator stated the filters were outside being cleaned
- No copy of latest inspection report.
- 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 cloth used as a food-contact surface. covering rice,rangoon
- Critical - Observed food stored on floor. onion
- Observed gaskets with slimy/mold-like build-up.reachin coolers
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw shell eggs over cooked noodles
- Observed open dumpster lid.buzzards sitting on dumpster
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed single-service articles stored without protection from contamination. not consistent in inverting Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. walkin coolers
- Observed utensils stored in crevices between equipment. knife
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/15/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. put foods in plastic container for protection
- Critical. Observed food stored on floor. onion ,vegatables
- Critical. Observed uncovered food in holding unit/dry storage area. sauces in kitchen floor and not covered
- Critical. Observed cloth used as a food-contact surface. cloths on noodles cooling
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. dipping flours
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cutting cooked beef- Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Observed gaskets with slimy/mold-like build-up.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed open dumpster lid.
- 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 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
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12/15/2010 | Routine - Food | Warning Issued |
- Critical. Observed dented/rusted cans.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice,chicken and other dishes cooked ,cooled and held over need to be 7-day labeled
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food thawed at room temperature. chicken
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken stored over vegetable
- Critical. Observed food stored on floor.walkin coolers
- Critical. Observed food stored on floor. kitchen areas
- Critical. Observed uncovered food in holding unit/dry storage area. walkin coolers
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. large sugar container
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. sugar
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed utensils stored in crevices between equipment. knives
- Critical. Handwash sink not accessible for employee use at all times. blocked with red tray
- Observed open dumpster lid.
- Observed attached equipment soiled with accumulated grease.stove and coolers on cookline
- Critical. Observed container of medicine improperly stored.on prep tables Corrected On Site.
- Wet mop not hung to dry.
- No copy of latest inspection report.
- 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
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7/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foo must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or to discard, the food item.
- Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labelled with their common names.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Do not leave S&S Chicken sitting, on countertop, at room temperature; store S&S Chicken, under refrigeration, until reheated for service. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Allow foids to cool, on the countertop, to 70 F, within 2 hours; then place it under refrigeration unril it reaches 41 F (within the next 4 hours), then cover.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Do not store rice scoop istanding water; store it in the rice, with the handle sticking up. Corrected On Site.
- Observed non-bagged garbage in dumpster. Securely bag all garbage, before placing it in the dumpster.
- Observed open dumpster lid. Keep dumpster lids closed. Corrected On Site.
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6/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or to discard, the food item.
- Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labelled with their common names.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Stir rice until it reaches 135 F. Continue stirring, until steam stops rising, and temperature reaches 70 F within 2 hours. Place rice in walk-in cooler, uncovered; and continue stirring, until rice reaches 41 F within the next 4 hours. Cover rice when it reaches 40 F.
- Critical. No thermometer provided to measure temperature of food product. Provide metal-stem thermometers (0 F - 220 F), and use them to verify proper food temperatures.
- Critical. Observed food stored on floor. Store the bag of onions off the kitchen floor.
- Critical. Observed food stored on floor. Store cases of frozen foods off the floor in the walk-in cooler.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable-plastic gloves when cutting vegetables. Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint, or otherwise seal, the bare-wood shelves next to the deep friers.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Cleathe inside surfaces of the smoker.
- Observed reuse of single-service articles. Do not wrap frozen meats in plastic-takeout bags; use foodgrade-rated-plastic wrap or baggies.
- Observed non-bagged garbage in dumpster. Securely tie all garbage bags, before placing them into the dumpster.
- Observed open dumpster lid. Keep dumpster lids closed. Corrected On Site.
- Observed attached equipment soiled with accumulated grease. Clean the accumulated gase from the hood filters.
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2/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or to discard, the food item.
- Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labelled with their common names.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Allow rice to sit on a countertop, uncovered, and stirring often, until the steam stops rising. Place rice in the cooler, uncivered, and stirring often, until the temperature reaches 41 F; then cover.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Do not line dry-storage shelves with car board.
- Critical. Sanitizer not used in accordance with the manufacturer's recommendations. Provide sanitizing solution, of 2-capfuls bleach per gallon of water. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on countertop; store them in sanitizing solution between uses. Corrected On Site.
- Observed reuse of single-service articles. Do not store S&S chicken in cardboard boxtops; store them in foodgrade-rated containers.
- Garbage in receptacles not protected from insects and rodents. Dumpster is missing a lid; have your dumpster company replace the dumpster.
- Observed grease on the ground and/or pad around grease receptacle. Clean trash from the ground around the dumpster.
- Critical. 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. Employee Food Safety Training must be renewed at least every three years.
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9/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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