- No Violations Were Observed
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08/01/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Kitchen shelves
- Basic - Ceiling tile missing. Warewashing area
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on interior of reach-in cooler/refrigerator used as dry storage.
- Basic - In-use rice bowl stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Coffee spoons and ice cream scoop. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. 3 compartment sink area.
- Basic - Unpackaged food not protected from environmental sources of contamination during preparation. Food container on top of the trash can. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Salt, sugar, flour
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Plant foods, beef, pork and poultry in the glass door reach in cooler at 68-70°f, less than 4h out of temperature according to PIC, Corrective action taken, moved inside the walk in cooler.
- 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. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce and blanched onions at 57-68°f in a melted ice bath at the prep area. Corrective action taken, iced down.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine at greater than 200ppm **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On a prep table while prepping food. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Reach-in cooler not 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. Glass door reach in cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice, beans, soup and pork in the walk in cooler
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5/28/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, acoustic tiles over prep area.
- Basic - Nonfood-contact equipment in poor repair, walkin cooler, 45-46 At time of callback inspection range in 45°f-46°f
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Walkin at 46-47
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9/27/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, acoustic tiles over prep area.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, pot. **Corrected On-Site**
- Basic - Equipment in poor repair, 2 door glass cooler has rusty shelves and rusty interior.
- Basic - Nonfood-contact equipment in poor repair, walkin cooler, 45-46°
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. 45-46° rice, broth, soup, picadello, pork, chicken, white and red sauces. 24 hour callback required
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 45° lettuce, to,ATP, placed on more ice. **Corrected On-Site**
- 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, 0 ppm
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Walkin at 46-47°
- Intermediate - Hot water not provided/shut off at employee handwash sink, kitchen.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches and covered in walkin, rice, pork.
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9/26/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In plantain container to scoop plantains in tall glass door reach in cooler in kitchen. **Corrected On-Site**
- Basic - Clean utensils (knifes and spatulas) stored between 3 compartment sink and wall. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Rw beef over raw seafood/fish in tall glass door reach in cooler in kitchen. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches and tightly covered. Beans in walk in cooler at 123?f cooling at a rate of only 3?f per 30 minutes. **Corrected On-Site**
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5/13/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of dust on nonfood-contact surface. Walk in cooler fanguards.
- Basic - Food stored on floor. Box of lettuce in walk in cooler. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
- 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. 00ppm . Clogged sanitizer hose. Retested at end of inspection as observed 100ppm. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in walk in cooler. **Corrected On-Site**
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 00ppm at dish wash machine. New sanitizer bucket was hooked up to machine immediately and was retested at 100ppm. **Corrected On-Site**
- Observed hole in wall. In dish wash area behind pot rack.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Sanitizer test strip bleached out when testing sanitizer bucket. **Corrected On-Site**
- Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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12/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-06-1 Food thermometer not accurate within +/- 2 degrees Fahrenheit. Notes at callback inspection : thermometer off by 25 degrees fahrenheit and in disrepair.
- Critical - Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw pork in walk-in cooler. Corrected On Site. Repeat Violation. Notes at callback inspection: still raw chicken over pork in same place.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site. Repeat Violation.
- Critical - Violation: 12A-19-1 Observed empolyee wash hands with no hot water. no hot water available at the only kitchen handwash sink. Repeat Violation.
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation. Corrected On Site.
- Violation: 13-03-1 Observed employee with no hair restraint. 1 cook on cookline. Corrected On Site. no food handler wearing hair restraints at callback inspection. observed 4 food handlers.
- Critical - Violation: 20A-05-1 Food-contact surfaces and utensils not sanitized properly after cleaning. observed employee washing utensils and ts just under running water - without soap and/or sanitizing step. Corrected On Site. Observed employees washing utensils and equipment the same way and without sanitizer at callback inspection when inspector entered kitchen.
- Violation: 24-08-1 Equipment and utensils not properly air-dried. Repeat Violation.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. at the only handwash sink in kitchen/cookline. Repeat Violation. still no hot water at callback inspection at the only kitchen handwash sink !
- Critical - Violation: 35B-15-1 Observed screen in door torn/in poor repair. backdoor.
- Violation: 37-19-1 Observed dusty and moldy air conditioning vent covers. kitchen.
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6/18/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Equipment and utensils not properly air-dried. Repeat Violation.
- Critical - Equipment food-contact surfaces and utensils not sanitized. observed employee cutting raw chicken on cutting board and just rinsed cutting board under running water and used dirty towel to dry after use and tried to use cutting board for other RTE foods (cutting onions) after that, but was stopped by inspector. Corrected On Site. Cutting board was cleaned and properly sanitized at inspector's request and guidance.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. observed employee washing utensils and ts just under running water - without soap and/or sanitizing step. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. bowls stored in the only employees handwash sink in kitchen. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. at the only handwash sink in kitchen/cookline. Repeat Violation.
- Critical - No cleaning agent provided in first compartment of sink. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed dusty and moldy air conditioning vent covers. kitchen.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed employee eating in a food preparation or other restricted area. several employees eating on cookline. Corrected On Site.
- Critical - Observed employee eating while preparing food. repeatedly. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site. Repeat Violation.
- Observed employee with no hair restraint. 1 cook on cookline. Corrected On Site.
- Critical - Observed empolyee wash hands with no hot water. no hot water available at the only kitchen handwash sink. Repeat Violation.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in 3 compartment dishwash sink. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggwash over cut vegetables and cut plantains in kitchen reach-in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw pork in walk-in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed screen in door torn/in poor repair. backdoor.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- Critical - Thermometers not calibrated according to manufacturer's specifications. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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4/10/2012 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. no hot water at the only handwash sink in kitchen/cookline.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
- Critical - Observed empolyee wash hands with no hot water. no hot water available at kitchen handwash sink.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over cut vegetables and fish in kitchen reach-in cooler. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw beef in walk-in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. several containers with beans in walk-in cooler. Corrected On Site.
- Critical - Observed unlabeled spray bottle. green liquid /degreaser in spraybottle in dishwash area. Corrected On Site.
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11/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site. Raw chicken over beef
- Critical - Observed toxic item stored by utensils. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation. Corrected On Site.
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6/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice and ready to eat in kitchen below hot holder
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Insufficient amount of hot holder equipment Repeat Violation.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Salt
- Critical. Observed uncovered food in holding unit/dry storage area. Reach in freezer
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed a nonfood-grade bad used in food.
- Clean wiping cloth not properly stored. In reach in cooler
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Drain cover(s) missing.
- Critical. Observed objectionable odors in coffe room
- Critical. Identity of food or food product misrepresented. Striped Pangasius Fillets for Grouper- No invoices provided upon request
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10/25/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Soupes,sauces and other ready to eat in walk in cooler
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed potentially hazardous food thawed in standing water. Fish
- Critical. Observed raw animal food stored over ready-to-eat food. Raw chicken over ready to eat in reach in cooler Repeat Violation.
- Critical. Observed food stored on floor. Fish in kitchen
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. In spices container- Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed live flies in kitchen.
- Critical. Observed unlabeled spray bottle. By three compartment sink Repeat Violation.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area.
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6/17/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw beef in walk in cooler
- Critical. Observed raw animal food stored over ready-to-eat food. Raw chicken over ready to eat food in reach in cooler
- Critical. Observed uncovered food in holding unit/dry storage area. Reach in freezer/Chicken
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Repeat Violation.
- Observed ice scoop with handle in contact with ice.
- Observed equipment in poor repair. Reach in freezer leg missing holding by a pan container
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler by cook line
- Observed cutting board grooved/pitted and no longer cleanable.
- Rinse solution not clean.
- Clean wiping cloth not properly stored. Stored with salt in a cardboard box
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed unlabeled spray bottle.
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2/11/2010 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/8/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 4/6/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 10/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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