- Basic - Cardboard used to line nonfood-contact shelves. In fryer area.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80° on cooks line.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef in hallway being thawed at room temperature.
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2/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves. Throughout kitchen
- Basic - Ceiling tile in disrepair. Water stains on tiles in the kitchen and wall damage by back door.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Exterior door has a gap at the threshold that opens to the outside. At back door
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 87°
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. chicken 88°, plantains 82°, cooked cabbage 85° **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.tomato in the reach in cooler on the cook line. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.raw whole shell eggs with lettuce.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.Two thermometers in the reach in cooler and freezer not working.
- Intermediate - 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. Temperature improperly set at controls.Food in thaw mode. **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 turkey in sauce
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2/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.[white upright]
- Observed build-up of mold-like substance on surface of nonfood-contact surface.[on clean dish rack]
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up.[ice cream freezer]
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.[steam table]
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.[cookline]
- Observed single-service articles stored without protection from contamination.[aluminum pans stored upright]
- Observed utensils in poor condition.[tape wrapped around handles]
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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3/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface.Hood filters
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10/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Cardboard used for shelf coverings on food cart on cookline.
- Observed ripped/worn tin foil used as shelf cover.Stove shelf and shelves at fry area.
- Observed single-service items stored on floor.behind soda coolers.Styrofoam containers,Cups,napkins.
- Observed two cutting boards grooved/pitted and no longer cleanable.Warewashing sink .
- Wall not smooth and easily cleanable.Cardboard used as wall covering in back food preparation room.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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5/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired within 30 days after expiration date.
- No copy of latest inspection report.
- Observed employee with no hair restraint.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.Cookline.
- Critical - Observed soil buildup inside ice bin.
- Observed utensils in poor condition.Knife with duct tape on handle.
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2/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed packaged food not labeled as specified by law.Throughout.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cooked chicken at 48 Comminuted meat at 48 Chicken at 48 Corrected On Site by moving product to working cooler..
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Reach in cooler on cookline Corrected On Site.All foods removed and placed in working unit.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.Reach in freezer.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cook cutting fruits one glove on cutting hand and none on the food contact hand. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Cookline.
- Observed employees with no hair restraint cooking and preparing foods.
- Observed nonfood-grade containers used for food storage.Shopping bags to hold raw chicken.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Critical. Observed unlabeled spray bottle.
- No copy of latest inspection report.
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11/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed bag of onions stored on floor.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed nonfood-grade bags used for food storage.
- Critical. Observed soiled reach-in cooler gaskets near back door.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue near back door.
- Observed hole in wall near hand wash sink.
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4/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Observed handle missing on reachin cooler
- Observed nonfood-grade containers used for food storage. rice
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed interior of reach-in freezersoiled with accumulation of food residue.
- Observed hole in wal in dry storage room.
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1/20/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. greens, fish Corrected On Site. Hot box turned on
- Critical. Working containers of food removed from original container not identified by common name. rice
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cabbage @113 F Corrected On Site. placed in reachin cooler
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. ox tails @ 130 F Corrected On Site. steam table temp increased.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled produce reach-in cooler gaskets.
- Critical. Observed sauces containers encrusted with grease
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. produce cooler
- Critical. Observed hand wash sink with a running leak.
- Observed food debris accumulated on kitchen floor.
- Observed ceiling soiled with accumulated dust debris.
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8/10/2009 | 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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