- Basic - Floor tiles cracked, broken or in disrepair in kitchen. **Repeat Violation** **Warning**
|
08/06/2014 | Routine - Food | Call Back - Complied |
- Basic - Floor tiles cracked, broken or in disrepair in kitchen. **Repeat Violation** **Warning**
- Basic - Soil residue build-up shelving hot holding food on cookline. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit in M3 turbo reach-in cooler on cookline: beef patty 47°f, chicken 48°f. Food not out for 4 hours. Manager moved food to other cooler to monitor. **Repeat Violation** **Warning** Upon callback observed in reach-in cooler on cookline: fish 41°f, pork chop 45°f, chicken 43°f, chicken 44°f, beef 45°f. Food above 41°f not out for 4 hours.
|
08/05/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of food debris, dust or dirt on back door plastic flaps. **Warning**
- Basic - Ceiling tile in disrepair in preparation room. **Warning**
- Basic - Clean bowls not stored inverted or in a protected manner at waitress station. **Repeat Violation** **Warning**
- Basic - Dead roaches on premises. Observed 2 dead roaches in dry storage room under shelving, 1 dead under 4-compartment sink in preparation room, 1 dead by unused fryer in preparation room, 2 dead in room containing cans and 3 dead under equipment on cookline. **Warning**
- Basic - Dusty and /or mold like substance on/around ceiling tiles and/or air conditioning vent covers in dry storage and preparation room. **Repeat Violation** **Warning**
- 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- on cookline. **Repeat Violation** **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food- ring. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** **Warning**
- Basic - Floor soiled/has accumulation of debris in dry storage area and cookline. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair in kitchen. **Repeat Violation** **Warning**
- Basic - Ice buildup in walk-in freezer. **Repeat Violation** **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container- chicken breading. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils on cookline in water at 117°f. **Warning**
- Basic - Light not functioning in walk-in freezer. **Warning**
- Basic - Old food stuck to clean food containers on shelving. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation** **Warning**
- Basic - Soil residue build-up shelving hot holding food on cookline. **Repeat Violation** **Warning**
- Basic - Soiled reach-in cooler gaskets- on cookline. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- Basic - walk-in freezer floor soiled. **Corrected On-Site** **Warning**
- High Priority - Egg wash on cookline at 77°f. Food not out for 4 hours. Employee added ice as ingredient to cool. **Repeat Violation** **Warning**
- High Priority - Employee washed hands with cold water. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit in M3 turbo reach-in cooler on cookline: beef patty 47°f, chicken 48°f. Food not out for 4 hours. Manager moved food to other cooler to monitor. **Repeat Violation** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach in used grease container in food preparation room, 1 live by unused fryer in preparation room and 1 live under 4-compartment sink in preparation room. Manager killed and removed on site. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Warning**
- Intermediate - Interior of reach-in cooler soiled-on cookline **Repeat Violation** **Warning**
- Intermediate - No hot running water at three-compartment sink. **Warning**
|
08/04/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink at preparation kitchen.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface on wire shelving of cookine.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris and/or grease on the floor along the walls, baseboards, and equipment on cookline.
- Basic - Clean bowls not stored inverted or in a protected manner at waitress area.
- Basic - Clean utensils or equipment stored in dirty shelf in cookine.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Observed coffee filters unprotected on top of coffee machine. **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers in kitchen.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils on cookline. **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area- observed employee jacket hanging on shelving containing food items in dry storage. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor tiles missing, cracked, broken and/or in disrepair in walk-in freezer, kitchen, dish area. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment on cookline.
- Basic - Ice buildup in walk-in freezer. **Repeat Violation**
- Basic - In-use knife/knives stored in under tray on top of wire racks.
- Basic - Leaking pipe at plumbing fixture in women restroom at handwash sink.
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- Basic - Open dumpster lid. **Repeat Violation**
- Basic - Shelf under preparation table soiled with food debris on cookline.
- Basic - Soil residue build-up on nonfood-contact surface- fan in preparation kitchen. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets on cookline.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Water leaking from faucet/faucet handle- women restroom.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed egg wash on cookline at 54°f. Manager placed more ice in mixture to cool. Observed at 41°f at end of inspection. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler of cookline: raw shrimp over cut onions. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Observes raw shrimp and beef stored over biscuits. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Observed raw beef stored over breaded shrimp in reach-in freezer of cookine. **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit in reach-in cooler: chicken 44°f, gizzards 45°f. Manager moved food to allow better circulation. Rechecked temperature and found chicken at 43°f, and gizzards at 44°f. **Corrected On-Site**
- 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 - Interior of reach-in cooler on cookline soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler meatloaf prepared on Sunday per manager not date marked. **Corrected On-Site**
|
3/25/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface- shelving holding warming items on cookline.
- Basic - Employee beverage container on a food preparation table in back of kitchen.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor tiles cracked, broken or in disrepair in dish machine area.
- Basic - Ice buildup in reach-in cooler on cookline.
- Basic - Ice buildup in walk-in freezer.
- Basic - Interior of microwave soiled with encrusted food debris on cookline.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Open dumpster lid. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature on rack- multiple food items. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Observed fans in kitchen dusty. **Repeat Violation**
- Basic - Stored food not covered in walk-in freezer- sausage patty.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name- flour.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation**
- High Priority - Employee touched soiled apron/clothes and then handled clean equipment or utensils without washing hands.
- High Priority - In water in pot being hot held - mixed vegetables, black eyed peas and corn at 125°f. Manager turned up heat on foods **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit on cookline- pork chop 46°f, ground beef 47°f, chicken 49°f. Food not out for 4 hours. Verified temperature of cooler with inspector thermometer is 41°f. Employee to watch that door closes completely closed. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed mashed potatoes at 111°f in warmer at waitress line, food not out for 4 hours- manager turned heat up. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk in cooler- raw shell eggs stored over cut onions. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Observed green liquid, Ajax and bleach on clean pans in kitchen.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Ice chute soiled on drink machine at waitress station.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at warewashing machine and at wiping cloth buckets.
- Intermediate - Spray bottle containing toxic substance not labeled- green substance and clear liquid substance.
|
1/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed dust build up in fan in kitchen.
- 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. **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair in walk in freezer.
- Basic - Food stored on floor. Oil on dry storage floor. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit in reach in cooler at cookline.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce 59°f.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 56°f at reach in cooler.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler catfish 44°f, pork 44°f, beef 44°f, chicken 44°f. Door was open during receiving truck line. Observed walk in cooler at 41°f. Food placed in freezer and all foods cooled to 43°. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
|
8/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- 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. Waitress station and kitchen. **Repeat Violation**
- Basic - Equipment in poor repair. Table in front and table next to grill. 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.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Grill in kitchen
- Basic - In-use tongs stored on equipment door handle between uses. Biscuits in waitress station.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site**
- Basic - Plumbing system in disrepair. Mop sink faucet leaking.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 49? f, chopped lettuce 48? f, sausage 51? f, potato salad 48? f, boiled eggs 56? f, diced tomatoes 54? f, cole slaw 52? f. See stop sale. **Corrected On-Site**
- High Priority - Presence of insects, rodents, or other pests. Observed approximately ten small black ants on back kitchen wall.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Rack holding food in kitchen.
- Intermediate - Backflow preventer not inspected and serviced according to manufacturer's recommendations. Broken at mop sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Next to grill.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen.
- Intermediate - Reach-in cooler shelves soiled with food debris.
|
5/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. Prep kitchen.
- Basic - Build-up of food debris, old food debris on old flat top grill.
- 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. **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor. Under coolers at cook line.
- Basic - Food debris/dust/soil residue on dry storage shelves. Heat lamp shelf at cook line.
- Basic - Grease accumulated under cooking equipment. Under and behind flat top grill.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make station reach in at server station. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Small ware containers on dish rack.
- Basic - Soiled reach-in cooler gaskets. Server station, food debris and make station at cook line.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- 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. Gallon of milk in 3 door reach in at server station. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Ovens.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Tall stainless at cook line.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler, shredded chicken, fruits, green bean base. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris. Hand slicer.
- Intermediate - Spray bottle containing toxic substance not labeled. Blue green liquid on under held in dish room.. Yellow liquid on under shelf at back room prep table. **Corrected On-Site**
|
3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Cookline handwash sink. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers. Kitchen and lobby.
- Observed gaskets with slimy/mold-like build-up. Waitress station. Corrected On Site.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Observed leaking pipe at plumbing fixture. Handwash sink in kitchen.
- Observed leaking pipe at plumbing fixture. Mop curb
- Observed residue build-up on paper towel dispenser in the kitchen. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Pink substance in dishmachine area. Corrected On Site.
- Observed wall soiled with accumulated black debris in mop curb area. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
|
10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/26/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Corrected On Site. This violation must be corrected by : 3-5-12.
- Critical - Violation: 03D-01-1 Observed food being cooled by nonapproved method. Cooling in sealed bags.
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Green beans with Wedensday on sticker at 53 degrees fahrenheit and red beans and black eyed peas with Thursday stickers at 50 degrees fahrenheit in walkin cooler today is Friday. Manager voluntarily threw food away. Corrected On Site. This violation must be corrected by : 3-5-12. Upon callback red beans, black eyed peas at 49 degress.
|
3/5/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Green beans with Wedensday on sticker at 53 degrees fahrenheit and red beans and black eyed peas with Thursday stickers at 50 degrees fahrenheit in walkin cooler today is Friday. Manager voluntarily threw food away. Corrected On Site. This violation must be corrected by : 3-5-12.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Floors not maintained smooth and durable.
- Observed a jacket hanging on clean dish/equipment in dishroom. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed cook touch cooked shrimp on plate for waitress to pick and take to customer. Corrected On Site.
- Critical - Observed cook whip his hands on a wiping cloth instead of washing them after getting mashed potato on his fingers. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers. Kitchen
- Critical - Observed food being cooled by nonapproved method. Cooling in sealed bags.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed hand wash sink with soiled steel wool inside.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- Critical - Observed potentially hazardous food thawed in standing water. Shrimp in 3 compartment sink. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Bleach in dishroom.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Corrected On Site. This violation must be corrected by : 3-5-12.
|
3/2/2012 | Routine - Food | Warning Issued |
- Clean pots and pans not stored inverted or in a protected manner. AC is dripping on top of clean pots and pans.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Food-contact surface not smooth and easily cleanable. Door to ice machine covered with plastic.
- Critical - Hand wash sink lacking proper hand drying provisions. Front counter
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Hushpuppy mix in reachin cooler.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee don clean gloves, without washing hands. Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on kitchen floor.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed hand wash sink used for purpose other than washing hands. Observed employee dump a drink in handwash sink in kItchen. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue and water in reachin by steam tables.
- Critical - Observed open box of raw beef patties stored over cooked ready to eat food in walkin freezer.
- Observed personal care item stored with food. Jacket and shoes stored on top of can good rack.
- Observed residue build-up on all handwash sinks, paper towel and soap dispensers.
- Critical - Observed uncovered corn in walkin freezer.
|
11/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/2/2011 | Routine - Food | Call Back - Complied |
- Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical - (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- Critical - (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- Critical - Backflow Prevention Device, When Required. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under Section 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under Section 5-202.14.
- Critical - Cleaning Procedure. (A) Except as specified in Paragraph (B) of this section, food EMPLOYEES' shall clean their hands and exposed portions of their arms (or surrogate prosthetic devices for hands or arms) for at least 20 seconds, using a cleaning compound in a lavatory that is equipped as specified under Section 5-202.12. (B) Food EMPLOYEES' shall use the following cleaning procedure: (1) Vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms (or by vigorously rubbing the surrogate prosthetic devices for hands or arms) for at least 10 to 15 seconds, followed by; (2) Thorough rinsing under clean, running warm water; and (3) Immediately follow the cleaning procedure with thorough drying of cleaned hands and arms (or surrogate prosthetic devices) using a method as specified under Section 6-301.12. (C) Food EMPLOYEES' shall pay particular attention to the areas underneath the fingernails during the cleaning procedure. (D) If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical - Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- Critical - Cooking and Baking EQUIPMENT. (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) Except as specified under Paragraph (B) of this section, in the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
- Critical - FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical - Please see inspection report for more details.
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3/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/1/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
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- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
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- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
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- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
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11/30/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/23/2010 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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8/13/2010 | Routine - Food | Call Back - Complied |
- 03A-07-1 Observed potato salad, coleslaw , and pea salad cold held at 58 degrees fahrenheit on salsd bar. Repeat violation. Upon callback , pea salad, potato salsd, and other buffetline items were at 58 degrees fahrenheit. Thermometer callibrated on site with manager Bruce.
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6/11/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on baked chicken due to temperature abuse (see Stop Sale Notice).
- Critical. Observed orange juice container with mold-like growth in walkin freezer.
- Critical. Baked chicken not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Corrected On Site. Issued stop sale.
- Critical. Observed raw beef stored over french fries in walkin freezer.
- Critical. Observed uncovered biscuits in walkin freezer.
- Critical. Observed employees using make table for setting used consumer utensils.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Critical. Observed hand wash sink used for rinsing tea urn lids.
- Critical. Observed a leaking beverage container on dishwasher. Corrected On Site.
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Critical. Observed warewashing machine missing baffles, curtains in wash/rinse tanks. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed large pans encrusted with grease and/or soil deposits.
- Critical. Observed interior of reach-in coolers soiled with accumulation of food residue.
- Critical. Observed interior of reach-in freezer soiled with accumulation of ice cream. Corrected On Site.
- Critical. Observed bathroom partitions in disrepair.
- Floors not constructed easily cleanable.
- Observed food debris accumulated on kitchen floor.
- Observed wall in disrepair near mop sink.
- Observed wall soiled with accumulated food debris in kitchen.
- Observed attached equipment soiled with accumulated dust.
- Observed light fixtures soiled with accumulated cobwebs in stockroom.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. Identity of crab cakes misrepresented. Observed crab cakes made with imitation crab meat not identified as such on menu.
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4/19/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat cornbread batter prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Critical. Observed hushpuppy and other batter held at 80 degrees Fahrenheit on shelf over griddle in kitchen. Discard after 4 hours.
- Critical. Observed uncovered sugar under drainboard of 3 compartment sink. Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Critical. Observed hand wash sink used for rinsing wiping cloths and filling coffee pots.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed leaking pipe at sink in waitress station.
- Critical. Observed bathroom facility in disrepair. One stall in lady's restroom inoperable. Stall walls and doors no longer sealed, smooth or easily cleanable.
- Critical. Hand wash sink in kitchen lacking proper hand drying provisions. Corrected On Site.
- Observed residue accumulated on waitress station floor under handsink.
- Lights missing the proper shield, sleeve coatings or covers.
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1/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potato salad, coleslaw, pea salad cold held 58 degrees Fahrenheit on salad bar. Corrected On Site. Repeat Violation.
- Critical. Violation: 03B-03-1 Macaroni and cheese held at 98 degrees Fahrenheit in kitchen. Corrected On Site. On callback inspection observed green beans, cabbage and cream gravy at 98 degrees Fahrenheit. Management stated it was removed from heat 2 hours prior.
- Critical. Violation: 12A-16-1 Observed employee don gloves and engage in food preparation without washing hands.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical. Violation: 22-21-1 Observed soil buildup on ice buckets
- Violation: 34-09-1 Observed grease on the pad and walls around grease receptacle.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers in stockroom.
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8/14/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Working containers of sugar, flour removed from original container not identified by common name.
- Critical. Observed potato salad, coleslaw, pea salad cold held 58 degrees Fahrenheit on salad bar. Corrected On Site. Repeat Violation.
- Critical. Goulash held at 118 degrees Fahrenheit in alto sham in kitchen. Corrected On Site.
- Critical. Macaroni and cheese held at 98 degrees Fahrenheit in kitchen. Corrected On Site.
- Critical. Salad bar incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 8-14-09.
- Critical. Observed raw beef stored over raw pork in reachin cooler in kitchen. Corrected On Site.
- Critical. Observed raw chicken stored over seafood in walkin freezer.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Critical. Observed hand wash sink used for storing sanitizer bucket for wiping cloths.
- Critical. Observed employee don gloves and engage in food preparation without washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers for sugar, flour, and meal.
- Critical. Observed soil buildup on ice buckets
- Critical. Observed interiors of reach-in coolers soiled with accumulation of food residue. Repeat Violation.
- Critical. Observed interior of reach-in ice cream freezer soiled with accumulation of food residue.
- Critical. Observed dirty handsink in kitchen. Repeat Violation.
- Observed grease on the pad and walls around grease receptacle.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.
- Observed floor area in men's restroom covered with standing water.
- Observed wall soiled with accumulated food debris.
- Lights missing the proper shield, sleeve coatings or covers in stockroom.
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8/13/2009 | Routine - Food | Warning Issued |
| No report available. | 5/12/2009 | Complaint Full | Call Back - Complied |
| No report available. | 5/12/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/31/2008 | Routine - Food | Inspection Completed - No Further Action |
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