- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in walk-in freezer. **Repeat Violation**
- Basic - Food storage container/container lid cracked or broken. Inside reach in cooler, steak container.
- Basic - Food stored on floor. Fries inside kitchen **Corrected On-Site**
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. On front counter where buffet station is located.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Rice stored inside to go bags inside walk in freezer **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken on buffet line129°f **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Inside reach in cooler
- Intermediate - Accumulation of food debris on food-contact surface. On and around flat presser
- 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. (Daily Meats)
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. On front counter **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Inside kitchen **Repeat Violation**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. **Corrected On-Site**
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08/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Rice container
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cloth used as a food-contact surface. In reach in cooler covering lettuce
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No handwashing sign provided at a hand sink used by food employees. In women's rest room
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- 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.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Duct tape used to repair nonfood-contact surface. Freezer reach in
- Intermediate - Hot water not provided/shut off at employee handwash sink.by buffet
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1/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bread boxes
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Duct tape used to repair nonfood-contact surface. Freezer reach in
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Food debris accumulated on kitchen floor.under shelves
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No container installed for catching grease from hood drip tray. Using a plastic bottle
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity.cut fruits displayed in the front
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Uncleanable knife block in use to store knives.
- 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.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.chicken breast **Corrected On-Site**
- 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.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.eggs over tomatoes
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Establishment advertised grouper on the menu/menu board but served another type of fish.as per owner he switch from grouper to swai due to the cost.at time of inspection no evidence of grouper on site or on previous invoices **Admin Complaint**
- Intermediate - Handwash sink used for purposes other than handwashing.by buffet
- Intermediate - Hot water not provided/shut off at employee handwash sink.by buffet
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.cooked burgers
- Intermediate - Soil residue in food storage containers.
- Intermediate - Two-compartment sink used for warewashing.in front counter
- Portable fire extinguisher missing from its designated location. For reporting purposes only.on the floor next to oven
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8/6/2013 | Routine - Food | Administrative complaint recommended |
- 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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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6/25/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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