- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface: faucet knobs of handwash sink.
- Basic - Covered waste receptacle not provided in women's bathroom.
- 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. **Corrected On-Site**
- Basic - Evidence of employee eating in a food preparation or other restricted area: bowl of beans with spoon on prep table. **Corrected On-Site**
- Basic - Hood soiled with accumulated dust.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated grease: behind cookline.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135° or above: steamed rice 128°, fried rice 111° / less than two hours / operator was going to reheat, but product was served by end of inspection.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler: raw chicken over shell eggs over smoked sausage. Provided operator with Safe Storage poster.
- Intermediate - Handwash sink not accessible for employee use due to items stored on the sink. **Corrected On-Site**
- 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**
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08/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Grease and food debris accumulated under and between cooking equipment.
- Basic - Ice buildup in reach-in freezer.
- Basic - Soil residue build-up on nonfood-contact surface: handwash sink and faucet handles, reach-in cooler doors and handles, lowboys (not in use), lid of chest freezer, standing water in bottom of right reach-in cooler.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135°: chicken wings 118°, egg rolls 112° (less than one hour).
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler: raw chicken over raw pork over krab in right side reach-in cooler. Emailed copy of Safe Food Storage poster to operator. **Corrected On-Site**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times: blocked by crates and box of garbage. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink: bucket, lid. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed copy of Consumer Advisory to operator.
- Intermediate - Soil residue in food storage container: assorted meats container in reach-in cooler has accumulated juices. **Corrected On-Site**
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4/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cooked/fried rice hot held at less than 135 degrees Fahrenheit in hot hold unit at front line. Reheated on grill. / Upon follow-up inspection, observed fried rice 143°, chicken skewers 146°, but egg rolls 112° and chicken wings 122° in same unit.
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4/26/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation.
- High Priority - Cooked/fried rice hot held at less than 135 degrees Fahrenheit in hot hold unit at front line. Reheated on grill.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- High Priority - Potentially hazardous food (time/temperature control for safety) - chicken products, she'll eggs, sausage/pork products- cold held at greater than 41 degrees Fahrenheit.
- 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. No other cooling unit available in establishment. **Warning**
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12/7/2013 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils not properly stored from contamination.
- Critical - Observed food-contact surfaces (flour mix for wing) encrusted with food debris and/or soil deposits.
- Critical - Observed potentially hazardous food (fried wings flour mix) held using time as a public health control with no time marking. Food may not be served.
- Observed single-service articles (plates) stored without protection from contamination.
- Critical - Ready-to-eat, potentially hazardous food (chili sauce, corn dogs, cooked veggies) prepared on site and held more than 24 hours not properly date marked.
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12/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure (wrapping burgers in foil with bare hands). Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above (fried rice). Ensure hot holding unit is set to maintain product @ 135 F or above for hot holding.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (pancit, corn dog). Food not to be served.
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8/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed live flies in dining area.
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3/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in the reach-in coolers. Monitor closely and service if required to maintain product at 41 F or below.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking (cole slaw, smoked sausage). Food may not be served.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening (smoked sausage, cole slaw).
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above (potato wedges).
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9/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed a toaster soiled.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation (milk). Product may not be served. Corrected On Site.
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6/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours (cooked rice). Corrected On Site. See Stop Sale.
- Critical - Observed milk spoiled and outdated. see Stop Sale. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in the reach-in cooler (chili, rice). Stop Sale issued. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (chili, cheese sauce, vegetables, rice).
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse on cooked rice (see Stop Sale Notice). Corrected On Site.
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3/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (fried rice, lumpia).
- Critical. Working containers of food removed from original container not identified by proper name (reusable plastic container with a different product).
- Critical. Observed interior of toaster soiled with food debris.
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10/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (chili sauce,bbq, fried chicken wings, cheese sauce).
- Critical. Working containers of food removed from original container not identified by common name (seasoned flour).
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food (plate inside seasoned flour container).
- Observed gaskets/seals on reach-in cooler unit in poor repair.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of soiled material and rust on racks in the reach-in cooler.
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6/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name (seasoned flour).
- Critical. Observed uncovered food in kitchen prep area (wings, rice). Corrected On Site.
- Observed a nonfood-grade basting brush used in food.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler with accumulation of standing water.
- Observed single-service articles stored without protection from contamination.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed cooking equipment (wok on a propane burner w/open flame) in the kitchen that produces grease laden vapors/smoke and is not under the hood suppression system. Operator stated it is used to cook fried rice. Notified Fire AHJ, City Fire Marshal David Allen (Pensacola) at 1:55pm. For reporting purposes only.
- No Heimlich maneuver sign posted.
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2/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees.
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7/2/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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