- Basic - Bathroom located outside establishment not enclosed with tight-fitting, self-closing doors or constructed to have entrances and exits that ensure the privacy of occupants.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Gaskets/seals on holding unit in poor repair. RIC
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 57°, beef 53°, chicken 52°, sausage 51°,cut tomatoes 49°, cut melon 64° for less than 4 hours moved to cooler that maintains adequate temperature.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fish 101°, fish 103° for less than 4 hours. Steam table adjusted by operator. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink. Bathroom
- 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.
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10/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Less than 4 hours Beef 48°, beef 49°, cut tomatoes 58°,
- High Priority - Toxic substance/chemical stored by or with food. Paint **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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3/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored on floor.
- Basic - Plumbing system in disrepair. Hand wash sink
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours, moved to cooler that maintains adequate temperature walk in cooler for less than 4 hours. TCS food moved to cooler that maintains adequate temperature.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Seafood, comminuted meat, rice and ribs for less than 4 hours, reheated to 165°
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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12/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.behind fryer
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
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4/15/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. Ladies rest room
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Corrected On-Site**
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed single-service articles stored without protection from contamination.
- Critical - Observed toxic item improperly stored. Corrected On Site.
- Plumbing system in disrepair.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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8/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. mens rest room
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Light not functioning. Walkin cooler Corrected On Site.
- Critical - Observed food stored on floor.Walkin cooler Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Observed wall in disrepair.Rear door.
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3/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No conspicuously located thermometer in holding unit.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed interior of microwave soiled.
- Observed open dumpster lid.
- Observed personal care item stored with food.
- Observed single-service articles stored without protection from contamination.
- Critical - Observed soil buildup inside ice bin.
- Wet mop not hung to dry.
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8/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No conspicuously located thermometer in holding unit.
- Observed ceiling in disrepair. Ladies rest room
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. Corrected On Site.
- Observed open dumpster lid.
- Observed single-service articles stored without protection from contamination.
- Observed toilet bowl without cover .LADIES REST ROOM
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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2/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal food stored over cooked food. Corrected On Site.
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service articles stored without protection from contamination.
- Observed open dumpster lid.
- Observed ceiling in disrepair.ladies rest room
- Lights missing the proper shield, sleeve coatings or covers.
- Wet mop not hung to dry.
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10/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. BEEF PATTIES Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. WRONG TEST KIT
- Observed reuse of single-service articles. Corrected On Site.
- Critical. Observed less than 1 handwash sink or number required by law for employees. NEED ONE BY 3 Comp sink
- Critical. Observed toxic item improperly stored.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Critical. Observed expired Food Manager Certification.
- 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
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2/2/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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