- Basic - Bowl or other container with no handle used to dispense food. RICE CONTAINER COOK LINE COOLER **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler. ONIONS
- Basic - Ceiling tile in disrepair. DRY STORES.
- Basic - Equipment in poor repair. ICE BUCKET.
- Basic - Food stored in dry storage area not covered. OPEN CHOCOLATE CONTAINER, FLOUR.
- Basic - Hood filter gap on automatic fire suppression/exhaust system.
- Basic - In-use ice scoop stored on soiled surface between uses. ON TOP OF DIRTY ICE MACHINE.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. COOLER NEXT FRYER.
- Basic - Nonfood-contact equipment in poor repair. CAN OPENER STAND RUSTY.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. USED TO STORE BEEF DIRECTLY...FRONTLINE FREEZER.
- Basic - Rubber/plastic/vinyl spatula cracked/chipped. DISHWASHING AREA. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. EXTERIOR OF ICE BUCKET.
- Basic - Soiled reach-in cooler gaskets. COOLER NEXT TO FRYER AND BEER COOLER AT BAR.
- Basic - Stored food not covered in walk-in cooler. PREP VEGGIES, BEEF AND RICE
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. RAW SHRIMP STORED OVER SAUCE AT COOK LINE COOLER WHERE DRIPPINGS FROM SHRIMP MAY CONTAMINATE SAUCE.
- High Priority - Raw animal food stored over ready-to-eat food. RAW BEEF OVER SAUSAGE IN VICTORY FREEZER.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- High Priority - Small flying insects in bar area.
- High Priority - Sterno stored with/above food, clean equipment and utensils, clean linens and/or single-service items. FOOD STORAGE SHELVES. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Clam/mussel tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled. AT STEAM TABLE.
- Intermediate - No soap provided at handwash sink. FRONT LINE **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. GLASS CLEANER NEAR DINING ROOM.
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken at 119f, pork at 109f in oven for 2 hours, oven nit on, corrective action taken, threw out
- 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. Primed and fixed to 100ppm chlorine, **Corrected On-Site**
- Intermediate - Equipment drain line draining into handwash sink. From ice machine, **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar, **Corrected On-Site**
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8/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Shrimp soup at 99f, corrective action taken, discarded
- High Priority - Raw animal food stored over ready-to-eat food. Raw mussels and clams over rice, **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground sausage over fish, **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
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4/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Electrical outlet missing cover plate. For reporting purposes only. BROKEN COVER BY WAREWASH
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Lack of toilet tissue at each toilet. IN EMPLOYEE BATHROOM Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. UTENSILS IN KITCHEN HWS Corrected On Site.
- Observed ice scoop with handle in contact with ice. BAR Corrected On Site. Repeat Violation.
- Critical - Observed unlabeled spray bottle. DEGREASER Corrected On Site.
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10/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly handled. CLEAN DISHES REMOVED FROM WAREWASH OVER DIRTY DISHES Corrected On Site.
- Equipment and utensils not properly air-dried. METAL PANS
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. IN FLOUR Corrected On Site.
- Missing drain plug at dumpster.
- Observed open dumpster lid. Corrected On Site.
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACHIN END OF LINE AT 50F, DO NOT USE UNTIL CAPABLE OF 41F
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. BAR GLASSWASHER DO NOT USE UNTIL CAPABLE Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. BAR
- Observed ice scoop with handle in contact with ice. BAR
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. EMPANADAS, CHICKEN, DHRIMP AT 50-52 OVERNIGHT Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair. line
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). SEVERAL ITEMS 50-52F
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2/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. BAR GLASSWASHER AT 10ppm CHLORINE Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.KITCHEN HWS BLOCKED WITH TRASHCAN Corrected On Site.
- Observed floor area(s) covered with standing water. IN KITCHEN DRIPPING FROM REACHIN COOLER
- Observed gaskets with slimy/mold-like build-up. REACHIN COOLER
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200+ CHLORINE IN BUCKET Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. ice cream balls in freezer Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. CHICKEN AT 116F FOR 2 HOURS, Corrected On Site. REHEATED TO 165.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. BEANS and RIBS WALKIN MADE PREVIOUS DAY Corrected On Site.
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9/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for food contact surfaces. Corrected On Site.
- Equipment and utensils not properly air-dried. METAL PANS Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. BAR 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. BOWL IN COOKED RICE Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN OVER RAW BEEF COOKLINE REACHIN Corrected On Site.
- Observed single-service articles stored without protection from contamination. PLASTIC PLATES and ALUMINUN PANS NOT INVERTED IN OUTSIDE STORAGE
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6/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Easily cleanable receptacles shall be provided for waste materials and such receptacles in bathrooms for women shall be covered.
- Critical - Licensees who provide in-house employee training shall make available on the premises of the establishment, or in a theme park or entertainment complex in a central location, upon the division's request, the curriculum and materials used to conduct training. If training is obtained from an outside provider, the licensee must provide, upon the division's request, information about the selected training program and methods used to evaluate training outcomes. Training outcomes include employees correctly applying procedures and answering questions relative to assigned duties. Employees must perform their work duties safely in a manner consistent with the requirements of the Food Code.
- Critical - Means of egress shall not be permitted through kitchens, storerooms, restrooms, closets, or hazardous areas as described in 12.3.2.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Surface Characteristics. (A) Except as specified in Paragraph (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods. (B) In a TEMPORARY FOOD ESTABLISHMENT: (1) If graded to drain, a floor may be concrete, machine-laid asphalt, or dirt or gravel if it is covered with mats, removable platforms, duckboards, or other suitable approved materials that are effectively treated to control dust and mud; and (2) Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown dust and debris.
- Critical - Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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5/2/2011 | 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. COOKED CHICKEN DATED 12/4 BUT PREPARED 12/13. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. COOKED RICE AT 110F IN OVEN FOR 2 HOURS, Corrected On Site. MOVED TO COOLER
- Critical. Observed uncovered food in holding unit/dry storage area. ICE CREAM
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. COOKED RICE Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Critical. Observed handwash sink used for purposes other than handwashing. SPOONS IN KITCHEN HWS
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12/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/17/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. CHICKEN SOUP IN WALKIN OVER NIGHT AT 48 degrees
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed utensils in poor condition. broken pa try brush
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 PPM
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. FOR MICROWAVE ON LINE
- 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 This violation must be corrected by : 8-10-10.
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6/10/2010 | Routine - Food | Warning Issued |
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. BEVERAGE AIR ON LINE CANNOT BE UTILIZED UNTIL CAPABLE OF MAINTAINING POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F
- Beverage tubing/cold plate not separated from stored ice. BAR
- Observed gaskets/seals on cold holding unit in poor repair. LINE
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. EMPLOYEE
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Outer openings not protected with self-closing doors. BACKDOOR
- 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. 60 DAY'S TO OBTAIN
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12/2/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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