| No violation noted during this evaluation. | 03/28/2016 | 100 |
| No violation noted during this evaluation. | 06/04/2015 | 100 |
| No violation noted during this evaluation. | 10/22/2014 | 100 |
- Hand sink in kitchen did not have soap at time of inspection. Ensure that the hand sinks is supplied with soap and paper towels at all times for proper hand washing.
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03/25/2014 | 97 |
- Observed food handler move from task to task without washing hands before putting on gloves and serving food. Ensure to wash hands frequebtly and before putting on glove to avoid contamination.
- Observed leak inside walk in cooler. Water/condensation is dripping onto food items such as a plastic tub of prepped coleslaw. Ensure to repair leak to avoid contamination of food items.
- Only handsink in kitchen is clogged. During inspection handsink filled to the rim and would not drain. Ensure that clog is cleared to allow accessibility to only handsink for proper handwashing.
- Observed sewage leak along exterior of grease trap/bin. Leak must be repaired to stop sewage from leaking into groundwater. Retain all invoices/receipts
- Observed waste water leak at handsink. All leak must be repaired by a licensed plumber. Retain all invoices/receipts
- Observed sewage around floor drain pipe next to water heater. Per employee drain was backed-up. Enusre all drains are cleared by a licensed plumber to ensure proper disposal of sewage.
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09/18/2013 | 86 |
- Ch 13, Art II, section 13-26 Display permit. Insure that copy of inspection report is posted for customer view.
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10/29/2012 | 97 |
- Establishment must always have at least one person on duty with a food managers certification.
- Ch 13, Art II, section 13-26 Display permit. Inspection report must always be posted for customer view.
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03/22/2012 | 94 |
- Rice in hot hold found at 113F. All potentially hazardous foods in hot hold units must be kept at 135F or above.
- Dispensing utensils such as scoopf found stored inside foods with the handles touching food and on top of lids of food. §229.164(h) (2) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) except as specified under subparagraph (B) of this paragraph, in the food with their handles above the top of the food and the container; (C) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under §§229.165(n)(1) and (q) of this title; Soiled cleaning cloth found on top of foods in walk-in refrigeration unit. All cleaning cloths must be kept in sanitizing solution and cloths and sanitizer must be changed when soiled.
- Faucet at handwash station must be repaired so that hot water is available by turning faucet handle. Faucet should be repaired so that it does not leak when hot water is turned on.
- Quaternary sanitizer tested at over 400ppm in sanitizing step of warewashing. Keep quat ammonia sanitizing solution within (200ppm-400ppm).
- Containers for packaging and selling of tea found in unclean plastic bag. Plastic containers must be stored so that they stay clean. Containers must not be stored in walk-in cooler where they may be splashed by condensate or any other fluids.
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08/24/2011 | 81 |
- Certified food manager must be present during establishment's operating hours.
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02/24/2011 | 97 |
- Post most recent graded inspection report in customer view.
- A CERTIFIED FOOD MANAGER IS REQUIRED TO BE ON DUTY DURING ALL HOURS OF OPERATION. NO CERTIFIED FOOD MANAGER ON DUTY
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11/02/2010 | 94 |
- BACKFLOW PREVENTOR REQUIRED AT MOP SINK FAUCETS WITH HOSES ATTACHED.
- HANDWASHING SINK ACCESSIBLITY BLOCKED BY FRIED CHICKEN HOT-HOLD UNIT. SAID UNIT MUST BE RELOCATED TO AREA THAT DOES NOT BLOCK HANDSINK OR RELOCATE HANDSINK TO ANOTHER AREA THAT IS ALSO CONVINIENTLY LOCATED WITHIN EASY REACH OF PERSONEL IN KITCHEN.
- ALL FOOD ITEMS/INGREDIENTS MUST BE PROTECTED FROM ANY POSSIBLE CROSS CONTAMINATION BY COVERING CONTAINERS WITH APPROVED/APPROPRIATE LIDS AND STORING AND SEPERATING FROM CHEMICALS. SUGAR AND FLOUR BINS UNCOVERED AND BEING STORED NEXT TO AND ON SAME SHELF AS CHEMICALS. BISCUIT GLAZES UNCOVERED/WERE COVERED BY MANAGER.
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05/04/2010 | 89 |
- WATER CONDESSATION LINE, IN WALK-IN COOLER, IS AFFIXED IN MANNER THAT ALLOWS DISCHARGE TO DRIP INTO JALAPENO PEPPERS AND CHEESE SAUCE. COS-ITEMS MENTIONED ABOVE DISCARDED. PIE AND CONTAINER BEING STORED ON ICE IN ICE MACHINE. ICE USED FOR CUSTOMER DRINKS. ICE SCOOP FOR FRONT ICE REFRIGERATOR IS STORED IN MANNER THAT ALLOWS ICE SCOOP HANDLE TO LAY ON ICE USED FOR DRINKS.
- Establishment must routinely monitor critical control points. CURRENTLY ESTABLISHMENT DOES NOT HAVE RECORDS FOR TEMPERATURE LOGS OF WALK-IN COOLER.
- WATER SUPPLY LINES AND FAUCETS MUST BE REPAIRED AT HANDSINK. CURRENTLY HAS WATER SUPPLY (HOT/COLD) BUT ACCESS IS OBTAINED BY UTILIZING CUT-OFF VALVES. REPAIR WITHIN 24HRS. AIR GAP MUST BE PRESENT AT END OF DRAIN LINE OF ICE MACHINE AND LIP OF DRAIN. GAP MUST BE AT LEAST 1-INCH.
- A CERTIFIED FOOD MANAGER MUST BE ON DUTY DURING ALL BUSINESS HOURS. NO CERTIFED FOOD MANAGER PRESENT/ON DUTY.
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09/16/2009 | 85 |
| No violation noted during this evaluation. | 05/27/2009 | 94 |
| No violation noted during this evaluation. | 02/02/2009 | 79 |
| No violation noted during this evaluation. | 01/17/2008 | 97 |
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