- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Ice scoop handle in contact with ice./ soda machine / front counter / **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor / **Corrected On-Site** **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. / several containers under prep table not labeled / flour, sugar / **Repeat Violation**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. / cook.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cornstarch with water 67F / less than 4 hours / advised ice container or keep inside cooler / last checked temperature 49F.
- 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. / 2 white reach in freezer inside kitchen.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. / on prep table / advised put back to cooler immediately after use
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. /chlorine over 200ppm / **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. / blue liquid bottle by dish machine / **Corrected On-Site** **Repeat Violation**
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07/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of residue on draining basket at three compartment sink.
- Basic - Build-up of food debris on nonfood-contact surface. Bottom of reach in freezer in storage area.
- Basic - Build-up of grease on hood filters.
- Basic - Carbon dioxide tanks not adequately secured. Storage room.
- Basic - Dusty ceiling tiles and/or vent opening in kitchen.
- Basic - Floors not constructed to be easily cleanable.
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of flour, sugar containers.
- Basic - Wall soiled with accumulated dust. Under three comparment sink.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken, pasta, beef, cooling in containers tightly covered with plastic wrap.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Custard desserts made on site Saturday.
- Intermediate - Spray bottle containing toxic substance not labeled. Blue substance.
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4/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of residue dish draining rack.
- Basic - Build-up of food debris on nonfood-contact surface. Bottom of reach in freezer in storage room.
- Basic - Grease accumulated under cooking equipment.
- Basic - Self-closing devices on bathroom doors disconnected/broken.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on dish draining racks.
- Basic - Employee beverage container on a food preparation table. Bottle water. **Corrected On-Site**
- Basic - Equipment in poor repair. Reach in cooler not maintaining time/temperature control for safety foods at 41 F or below. Unit may not be used for storing TCS foods until it is maintaining proper temperature. Vegetable cooler.
- Basic - Floors not constructed to be easily cleanable.
- Basic - Food debris/dust/grease/soil residue on exterior of fryer.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-freezer.
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Masking tape used to repair nonfood-contact surface. Exterior of rice pot
- Basic - Soil residue build-up on nonfood-contact surface. Fan unit on glass door reach in cooler.
- Basic - High Priority - Dead palmetto bugs on premises. 3 in storage room.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Fresh garlic-in-oil held at greater than 41 degrees Fahrenheit. 85 F; less than 2 hours. corrective action taken: product placed in cooler to chill.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken, 51 F; pasta, 50 F; less than 1 hour. corrective action taken: product moved to colder unit.
- High Priority - Raw chicken stored over vegetables in reach-in cooler.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine tested over 200 ppm.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Rice pot.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
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4/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized. employee washing, rinsing dishes and air drying without sanitizing.
- Floors not constructed easily cleanable.
- Critical - Food not stored in a dry location that is not exposed to splash. shrimp thawing in three compartment sink while dishes are being washed.
- Observed build-up of dust or dirt on nonfood-contact surface. Exterior of white freezers.
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Critical - Observed buildup of residue on cleaned food pans.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material in rice pot
- Critical - Observed cutting boards stained with soil/food residue.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed leaking faucet at hand sink in kitchen.
- Observed personal item, employee purse stored on canned food.
- Critical - Observed potentially hazardous food, raw shrimp, thawed in standing water.
- Critical - Observed raw animal foods not properly separated from each other in reach in cooler. Raw chicken and raw beef stored in same container.
- Critical - Observed soil residue in storage containers. Rice and sugar containers.
- Wet mop not hung to dry.
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11/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-27-1 Observed cutting boards stained/grooved.
- Violation: 23-03-1 Observed build-up of grease on hood filters.
- Critical - Violation: 31-07-1 Hand sink not functioning in dishwashing area. This violation must be corrected by : 6/03/2012.
- Critical - Violation: 32-04-1 Public Bathrooms not enclosed with tight-fitting, self-closing doors.
- Violation: 36-11-1 Floors not maintained smooth and durable.
- Violation: 38-07-1 Lights in storage room missing the proper shield, sleeve coatings or covers.
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4/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. employee restroom
- Carbon dioxide tanks not adequately secured. Storage room
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Small cooler may only be used for foods that are not potentially hazardous.
- Critical - Covered waste receptacle not provided in women's bathroom. employee restroom
- Floors not maintained smooth and durable.
- Critical - Hand sink not functioning in dishwashing area. This violation must be corrected by : 6/03/2012.
- Critical - Hand wash sink lacking proper hand drying provisions. employee restroom
- Critical - Handwashing cleanser lacking at handwashing sink in employee restroom.
- Lights in storage room missing the proper shield, sleeve coatings or covers.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. Employee restroom
- Observed build-up of grease on hood filters.
- Critical - Observed container of medicine improperly stored. Tums stored inn wait station prep area.
- Critical - Observed cutting boards stained/grooved.
- Critical - Observed dead palmetto bugs on premises- storage room floor.
- Critical - Observed dented can- chili paste
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken breasts, 51F; advised to add ice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Wontons, 51F; corrective action taken: product moved to colder unit
- Observed residue build-up on exterior freezers.
- Critical - Observed rodent activity as evidenced by rodent droppings found. 6 olddroppings on shelf in storage area. This violation must be corrected by : 4/03/2012.
- Critical - Observed soil residue on storage containers.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Large gap at bottom of storage room door.
- Critical - Public Bathrooms not enclosed with tight-fitting, self-closing doors.
- Wet mop not hung to dry. Corrected On Site.
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4/2/2012 | Routine - Food | Warning Issued |
- Carbon dioxide tanks not adequately secured. Backroom.
- Floors not maintained smooth and durable.
- Critical - Hand wash sink lacking proper hand drying provisions. Employee restroom.
- Critical - Handwashing soap lacking at handwashing sink- employee restroom.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. Employee restroom.
- Critical - Observed ambient air thermometer not located in the warmest part of the prep cooler. Corrected On Site.
- Observed build-up of food debris/residue on freezers in back room.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Critical - Observed food, platic oil jug, stored on floor.
- Critical - Observed light buildup of soil in the interior of ice machine.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloth chlorine 200ppm. Corrected On Site.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Advised to change water minimum every four hours and whenever solution no longer appears clean. Corrected On Site.
- Critical - Restrooms not enclosed with tight-fitting, self-closing doors- all.
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11/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide tank not adequately secured.
- Critical - Employee Bathroom not enclosed with tight-fitting, self-closing doors.
- Lights in storage area missing the proper shield, sleeve coatings or covers.
- Observed build-up of dust on nonfood-contact surface. Exterior of dishmachine. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Observed nonfood-grade containers used for food storage.
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 36-11-1 Floors not maintained smooth and durable.
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10/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Rice, chicken, beef at cookline.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice held at cookline, 120F. Chicken 92F, beef, 87F; held at cookline. Repeat Violation. This violation must be corrected by : 10/22/2010.
- Critical. Observed ambient air thermometers not located in the warmest/coolest part of the reach-in cooler.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed wiping cloth used as a food-contact surface- under small cutting board. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets, watches.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Dishware must be sanitized in manual dipsink until machine is testing at proper level.
- Critical. Observed food debris in cleaned colander.
- Floors not maintained smooth and durable.
- Critical. Employees have not received training related to their assigned duties. Cook unaware of proper cooking temperatures over raw animal products.
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10/21/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Rice and chicken at cookline. on 9/08/2010 calkback, rice was not time marked and chicken that was time marked at 10:48 am was returned to ol holding and temping at 56F at 2:58pm. Stop sale issued for chicken.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef and duck in small reach-in cooler. This violation must be corrected by : 9/08/2010. on 9/08/2010 callback: cooked shrimp 52F, dumplings 52F.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice on cookline, 76F. This violation must be corrected by : 9/08/2010. on 9/08/2010 callback, rice held at cookline temping 120F on 9/08/2010: rice held at cookline temping 110F
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Small reach-in cooler at cookline. This violation must be corrected by : 9/08/2010. on 9/08/2010 callback, small reach-in cooler maintaining PHF'S at 52-54F
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee garnishing plates with barehands. This violation must be corrected by : 9/08/2010. on 9/08/2010 callback, employee was handling vegetables with barehands while assembing a salad
- Critical. Violation: 12A-03-1 Observed food employee washing hands in a sink other than an approved hand wash sink. Three compartment sink.
- Critical. Violation: 12A-20-1 Observed employee wash hands with no soap. This violation must be corrected by : 9/08/2010 on 9/08/2010 callback, employee washed hands without soap in three compartment sink.
- Critical. Violation: 12B-03-1 Observed employee drinking from an open beverage container in a food preparation area.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage.
- Violation: 36-11-1 Floors not maintained smooth and durable.
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9/8/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Rice and chicken at cookline.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef and duck in small reach-in cooler. This violation must be corrected by : 9/08/2010.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice on cookline, 76F. This violation must be corrected by : 9/08/2010.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Small reach0in cooler at cookline. This violation must be corrected by : 9/08/2010.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee garnishing plates with barehands. This violation must be corrected by : 9/08/2010.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handng pasta with barehands prior to cooking. Advised.
- Critical. Observed food employee washing hands in a sink other than an approved hand wash sink. Three compartment sink.
- Critical. Observed employee wash hands with no soap. This violation must be corrected by : 9/08/2010.
- Critical. Observed employee drinking from an open beverage container in a food preparation area.
- Bowl with no handle used to dispense rice.
- Observed nonfood-grade containers used for food storage.
- Critical. Observed buildup of residue in the interior of ice machine.
- Floors not maintained smooth and durable.
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9/7/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All ready to eat foods
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 51-13-1 No Heimlich maneuver sign posted.
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5/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All ready to eat foods
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp roll temp at 71 degree, less than 4 hours Advised
- Critical. Observed food being cooled by nonapproved method. Egg cooled at room temperature & duck cool with covers on
- Critical. Observed food being cooled by nonapproved method. Coconut sauce cooling at room temperature,
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Advised
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Wait staff touching cooked shrimp roll
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wait staff & dishwasher
- Observed employee with ineffective hair restraint. Long pony tail
- Observed nonfood-grade containers used for food storage.
- Critical. Observed inaccurate/damaged gauges on dishmachine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Critical. Handwash sink not accessible for employee use at all times. Had a basket inside hand wash sink
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
- No Heimlich maneuver sign posted.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 5/3/2010.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 5/3/2010.
- 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 : 5/3/2010.
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3/3/2010 | Routine - Food | Warning Issued |
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