- Critical - Electrical outlet missing cover plate, by backdoor. For reporting purposes only. Repeat Violation.
- Floors not maintained smooth and durable. Broken/missing tile/concrete in dishmachine area, estimate has been sent to owner of building.
- Critical - No conspicuously located thermometer in top salad cooler. Repeat Violation.
- 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.
- Critical - Observed buildup of black mold like substance in the interior of ice machine by backdoor. Repeat Violation.
- Observed ceiling in disrepair, cookline.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Observed gaskets with slimy/mold-like build-up, upright cooler cookline.
- Critical - Observed handwash sink used for purposes other than handwashing, strainer in handsink. Repeat Violation.
- Critical - Observed interior of upright cooler soiled with accumulation of food residue, cookline.
- Critical - Observed uncovered food in holding unit/dry storage area, cornmeal, flour, sugar. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, milk upright cooler.
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1/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in salad cooler top.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in upright cooler frontline.
- Critical - Violation: 08A-28-1 Observed food stored on floor, oil containers in storage area.
- Critical - Violation: 08B-04-1 Observed purse/cellphone next to cutting boards/on top of table
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Violation: 15-35-1 Wood wall behind breading station exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical - Violation: 22-20-1 Observed buildup of debris in the interior of ice machine, by backdoor.
- Violation: 23-03-1 Observed build-up of grease on filters.
- Critical - Violation: 47-16-2 Electrical outlet missing cover plate, by backdoor. For reporting purposes only.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
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8/30/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, walkin cooler at 47 degrees fahrenheit at 1:18PM at 47 degrees fahrenheit at 1:38PM.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Upright cooler cookline at 57 degrees fahrenheit at 1:39 PM, at 58 degrees fahrenheit at 2:03PM.
- Critical - Electrical outlet missing cover plate, by backdoor. For reporting purposes only.
- Critical - No conspicuously located thermometer in salad cooler top.
- Critical - No conspicuously located thermometer in upright cooler frontline.
- No copy of latest inspection report.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of grease on filters.
- Critical - Observed buildup of debris in the interior of ice machine, by backdoor.
- Critical - Observed food stored on floor, oil containers in storage area.
- Observed gaskets with slimy/mold-like build-up, gasket.
- Critical - Observed handwash sink used for purposes other than handwashing, strainer in handsink. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shredded pork at 45 degrees fahrenheit stuffed crab at 46 degrees fahrenheit raw meatloaf at 47 degrees fahrenheit in walkin cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Slaw at 51 degrees fahrenheit raw breaded chicken at 52 degrees fahrenheit fried chicken at 52 degrees fahrenheit in upright cooler for less than 4 hours.
- Critical - Observed potentially hazardous food thawed in standing water, chicken. Corrected On Site.
- Critical - Observed purse/cellphone next to cutting boards/on top of table
- Critical - Observed raw animal food stored over ready-to-eat food. Raw breaded shrimp over slaw upright cooler. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area, flour sugar containers. Corrected On Site.
- Critical - Observed uncovered food in walkin freezer, breaded chicken. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice at 123 degrees fahrenheit in steam well for less than 4 hours.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Walkin cooler ambient air temperature at 50 degrees fahrenheit.
- Wood wall behind breading station exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
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8/24/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 12A-12-1 Observed employee switch from working with raw food to ready-to-eat food without washing hands. Handling raw product to bread without washing hands.
- Critical - Violation: 12A-13-1 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. Employee handling soiled dishes to clean dishes.
- Critical - Violation: 12A-13-1 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. Employee taking care of customers to preparation of salads.
- 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. Employee came from outside to kitchen without washing hands.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up, salad reachin cooler.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
- Critical - Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
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4/26/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner, pans dishwashing area.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions, kitchen.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees, kitchen.
- 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.
- Critical - No varification of grouper available.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee came from outside to kitchen without washing hands.
- 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. Employee handling soiled dishes to clean dishes.
- 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. Employee taking care of customers to preparation of salads.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Handling raw product to bread without washing hands.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
- Critical - Observed encrusted material on can opener.
- Observed gaskets with slimy/mold-like build-up, salad reachin cooler.
- Observed gaskets with slimy/mold-like build-up, upright cooler cookline.
- Observed leaking pipe at handsink in kitchen.
- Critical - Observed potentially hazardous food cold thawed at greater than 41 degrees Fahrenheit. Gumbo thawed at room temperature to 67 degrees, corrected to 189 degrees fahrenheit on stove. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature, gumbo, reheated to 189 degrees fahrenheit. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Boiled onions at 74 degrees fahrenheit on cookline.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fried chicken at 72 degrees fahrenheit on cookline.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength, 0ppm frontline.
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2/24/2011 | Routine - Food | Warning Issued |
- Critical. No handwashing sign provided at a handsink used by food employees, women men restroom.
- Critical. Hand wash sink lacking proper hand drying provisions, mens women restroom.
- Observed floor and wall junctures not coved.
- Observed hole in wall, frontline.
- Lights missing the proper shield, sleeve coatings or covers, kitchen.
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10/15/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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