- Basic - Gaskets with slimy/mold-like build-up.
- Basic - No mop sink or curbed cleaning facility provided.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- 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. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Admin Complaint** **Repeat Violation**
- Intermediate - Hot water supply not maintained during peak periods. **Admin Complaint** **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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.
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07/28/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- 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. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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3/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated grease.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Food stored on floor.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Hood soiled with accumulated grease.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Screen in door torn/in poor repair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated grease.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Hot water supply not maintained during peak periods.
- 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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9/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license. **Admin Complaint**
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12/19/2012 | Routine - Food | Administrative complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed residue build-up on nonfood-contact surface.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
- 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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10/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. BACK AREA KITCHEN
- Lights missing the proper shield, sleeve coatings or covers. IN KITCHEN AREA
- Critical - No conspicuously located thermometer in holding unit. REACH IN COOLER BY BACK AREA
- Critical - No handwashing sign provided at a handsink used by food employees. HANDSINK BY KITCHEN
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers. IN KITCHEN AREA
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW BEEF OVER RAW SWAI FILLET Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. SPOONS NEXT TO ICECREAM MACHINE
- 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.
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6/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.rice
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - No conspicuously located thermometer in holding unit.pastry box
- Critical - No conspicuously located thermometer in holding unit.white refrigerator by bathrooms
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.sugar
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.using quaternary tablets with chlorine strips
- Observed open dumpster lid.
- Critical - Observed soil residue in storage containers.rice
- Critical - Observed soiled reach-in cooler gaskets.reach in cooler by kitchen and reach in freezer
- Critical - Observed uncovered food in holding unit/dry storage area.fish
- Plumbing system in disrepair.3 compartment sink
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.meat pastry
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.rice Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/28/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
- No copy of latest inspection report.
- Observed cleaned wiping cloth that has food debris/soil.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.eggs to be scrambled
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Exhaust fan inoperable in mens bathroom.
- Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.Warewashing sink
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Lights missing the proper shield, sleeve coatings or covers.Pastries holding unit
- Critical - No Certified Food Manager for establishment.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.Pastries holding unit
- 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 buildup of slime in the interior of ice machine.
- Observed knife block in use to store knives.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.Gaps on backdoor
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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4/7/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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