- Basic - Employee personal items stored in or above a food preparation area.- keys on prep sink **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food-contact surface not smooth and easily cleanable.- several food container lids are cracked/chipped off
- Basic - Open dumpster lid. **Corrected On-Site**
- High Priority - Butane lighter stored with/above food, clean equipment and utensils, clean linens and/or single-service items. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.- bacon over dumplings and sauce **Corrected On-Site**
- Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine.
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07/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. / chicken feet in walkin
- Basic - Rinse solution not clean. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit./ 50°f, been at cook line 2 1/2 hrs, manager moved to WIC to rapid chill **Repeat Violation**
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4/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee beverage container on over/next to clean equipment/utensils.
- Basic - Wall heavily soiled with accumulated black debris in dishwashing area.along the caulk line of 3 bay sink
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. cooked cooked steak and shrimp 102° cooked orange chicken 112° recommend to reheat to 165° orange chicken reheated to 170° and cooked steak and shrimp 166° **Corrected On-Site** **Repeat Violation**
- High Priority - Shredded cabbage cold held at greater than 41 degrees Fahrenheit.49° fried rice chopping cooler. Recommend rapid chill. Placed in the cooler to rapid chill and brought a new one out.
- Intermediate - Moderate Accumulation of black/green mold-like substance on/around soda dispensing nozzles.lobby
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10/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.shrimp n vegetables. H.h 127° manager discarded
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7/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.corn starch mixture found at 74? manager willingly discarded.
- Intermediate - Accumulation of black mold-like substance on/around soda dispensing nozzles.lobby and drive thru. **Repeat Violation**
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1/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Breaded shrimp 127F orange chicken 124F not held at 135 degrees Fahrenheit or above.recommend to reheat to 165F.rechecked temperatures sound above 170F
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10-3-12.
- Critical - Observed heavy buildup of slime on soda dispensing nozzles.lobby Corrected On Site.
- Critical - Observed heavy soil buildup inside ice bin.drive thru
- Critical - Observed moderate buildup of slime on soda dispensing nozzles.drive thru Corrected On Site.
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8/1/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions./employee handwashing sink cooks line Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink./employee handwashing sinks-took 3 or more minutes to bring hot water to 100 degrees f Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit./scoop by won ton station Corrected On Site.
- Critical - Observed mild buildup of slime in the interior of ice machine. Corrected On Site.
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2/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried./wet nesting metal cambro's 3 compartment sink area
- Critical - Hot water not provided/shut off at employee hand wash sink./took 2 minutes for water to meet the minimum of 100 degrees f for handwashing Corrected On Site. Repeat Violation.
- Critical - employee handwashing sink no paper towels by 3 compartment sink Corrected On Site.
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10/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above./sweet n sour chicken manager immediately discarded and replzced with new Corrected On Site.
- Critical. Potentially hazardous food reheated in a microwave oven for hot holding not stirred, covered and allowed to stand covered for 2 minutes Corrected On Site.
- Observed old food stuck to clean dishware/utensils./cambros lids on shelf by microwave
- Equipment and utensils not properly air-dried./cambros stored on microwave cart
- Critical. Hot water not provided/shut off at employee hand wash sink./88 degrees f took several minutes to bring water to 100 degrees f
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1/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above./cooked beef,cooked chicken hanging ove fryer/rapid reheat to 165 degrees f Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees./mens room
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9/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/25/2010 | Routine - Food | Call Back - Complied |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.missing. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.front line drive thru
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 01/23/2010.
- 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 : 01/23/2010.
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11/23/2009 | Routine - Food | Warning Issued |
| No report available. | 2/25/2009 | Routine - Food | Warning Issued |
| No report available. | 11/26/2008 | Routine - Food | Inspection Completed - No Further Action |
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