- Basic - Cutting board has cut marks and is no longer cleanable. Several on pan rack in rear. **Repeat Violation**
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
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10/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Multiple.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken 105°-121°. Corrective action, had operator heat to 165°.
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6/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Strip bleached out. Over 200 ppm. Had employee make another bucket.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sanitizer bucket strip bleached out. Over 200 ppm. **Repeat Violation**
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2/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metals bins on dry storage shelf by three compartment sink.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Stored food not covered in reach in freezer. Raw shrimp and raw beef. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Had incorrect chlorine sanitizer with "Fabric Protection". Purchased correct one. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw shell eggs over raw beef. **Corrected On-Site** **Repeat Violation**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Corrected On-Site**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Test kit missing, level low. Found test kit at end of inspection. **Corrected On-Site** **Repeat Violation**
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10/9/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Chest freezer in outside storage. **Repeat Violation**
- Basic - No label on a food item prepared and packaged onsite for customer including product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Establishment makes carrot juice and occasionally sells it by the gallon, these gallons are required to have label with the above information. Found in chest freezer in outside storage.
- Basic - Reuse of single-use articles. Jugs of juice reused to store punch.
- High Priority - Live flies in kitchen. Manager showed invoice, Corrective action taken, exterminator came this morning.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer. Pan of raw chicken over pan of raw shrimp. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine, more than 200 ppm. --100 ppm **Corrected On-Site**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by multiple pots and pans. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Large pan of Beef stock gravy found at 127-123° on shelf. Placed in shallow pans and place in reach in freezer.
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6/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Gaskets with mold-like build-up. Reach in freezers in outside storage.
- Basic - Lid of chest freezer in disrepair/has exposed insulation. Outside storage.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers in kitchen.
- Basic - No hot running water at mop sink.
- Basic - Raw animal food stored above unwashed produce. Raw shell eggs over box of bell peppers. Reach in cooler, outside storage.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef gravy 115?, pepper steak 89-100?, chicken curry 106-108? items were sitting on stove for lunch, less than 2 hours, all were reheated to 191-204? **Corrected On-Site**
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1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm. Triple sink. Corrected On Site. 100ppm
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting board. Multiple
- Critical - No thermometer provided to measure temperature of food product.
- Observed clean equipment stored on floor. Pots and pans under prep table.
- Critical - Observed food stored in undrained ice. Shrimp, reach in cooler Corrected On Site.
- Critical - Observed live flies in kitchen. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Beef/shrimp/chicken stew 129, sitting on table. Corrected on site. reheated to 187F
- Critical - Sanitizer not used in accordance with the manufacturer's recommendations. Mixed with soap.
- Wet wiping cloth not stored in sanitizing solution between uses.Multiple, kitchen Repeat Violation.
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9/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine, PLASTIC PANEL :
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food stored on floor, BAG OF RICE
- Critical - Observed live flies in kitchen.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, CURRY SAUCE 80 F
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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2/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. MOP SINK
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name, SEASONING
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10/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit, READS 20F : + 12 F Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. greater than 200PPM Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name, BULK PLASTIC CONTAINER :
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5/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/9/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed cloth used as a food-contact surface, WHEN DRYING HANDS.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed food employee touch bare body part then engage in food preparation, hor , without washing hands.
- Observed employee with no hair restraint.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing, less than 50ppm.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical. Observed buildup of slime in the interior of ice machine, PLASTIC PANEL.
- Critical. Hot water not provided/shut off at employee hand wash sink, KITCHEN .
- Critical. Hand wash sink lacking proper hand drying provisions, KITCHEN .
- Critical. Observed unlabeled SANITIZER CONTAINER .
- 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. Corrected On Site.
- Critical. Certified Food Manager unable to answer basic Food Code questions, LACKS KNOWLEDGE OF EXCLUSION OF 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, TRAINING EXPIRED This violation must be corrected by : 2/9/11.
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12/8/2010 | Routine - Food | Warning Issued |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. items in the reach -in
- Critical. Working containers of food removed from original container not identified by common name. bulk substance , ie-corn starch
- Critical. Observed potentially hazardous food thawed in an improper manner. chicken & shrimp Repeat Violation. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
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4/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. bulk substance; ie, flour
- Critical. Observed potentially hazardous food thawed in standing water. shrimp
- Observed gaskets/seals on cold holding unit in poor repair. Reach-in
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. holding water
- Critical. Vacuum breaker mising at hose bibb. At 3 compartment sink
- Critical. Certified Food Manager unable to answer basic Food Code questions. Health Exclusion questions Repeat Violation.
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11/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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