- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Same violation from inspection dated 10/7/2013 **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 56°F. Chicken 58°F. Shrimp 54°F Rice average 62°F. Same issue from inspection dated 10/7/2013. **Admin Complaint**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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. Reach in cooler in the kitchen , same unit from inspection dated 10/7/2013. **Admin Complaint** **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Nonservice animals in the food establishment or on premises. Cats and a dog in the back yard of the premises.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/8/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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10/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pork spare rib.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork, chicken, noddles, ham. **Warning**
- High Priority - Roach excrement and/or droppings present. Walls n the kitchen.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Big 5
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Reach-in coolers 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. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Walk-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. **Warning**
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10/7/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Food debris build up on cooking equipment.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on ric over.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Chess RIF door in disrepair.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Walk-in cooler gasket torn/in disrepair. Walk in cooler gasket and door rusty.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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5/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/22/2013 | Routine - Food | Call Back - Complied |
- Observed equipment in poor repair. Observed reach in freezer door and bobby in disrepair. **Warning**
- Observed nonfood-contact equipment in poor repair **Warning**
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12/21/2012 | Routine - Food | Call Back - Extension given, pending |
- Food-contact surface not smooth and easily cleanable. Observed wood being used as shelves. **Warning**
- Observed attached equipment soiled with accumulated dust. Observed fan attached to the wall has grease and black dust accumulated upon. **Warning**
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Observed food debris build up on cooking equipments. **Warning**
- Observed employee with no hair restraint. **Warning**
- Observed equipment in poor repair. Observed reach in freezer door and bobby in disrepair. **Warning**
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Observed plastic bowl in uncooked rice. **Warning**
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Observed bowl was being used to scoop rice. **Warning**
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Observed interior of reach in freezer rusty. **Warning**
- Observed nonfood-contact equipment in poor repair **Warning**
- Observed open dumpster lid. **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed pasta in wic above 41 degrees. **Warning**
- Critical - Observed roach activity as evidenced by live roaches found. Observed about five live roaches around food prep area. Also observed roaches between wood in exit door from the kitchen. Two live roaches were observed cropping on the wall and ceiling. **Warning**
- Critical - Observed screen in door torn/in poor repair. **Warning**
- Observed wall soiled with accumulated dust. **Warning**
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Observed door in disrepair thus cannot preventing environmental contamination. **Warning**
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed poultry at cook line held at 91 degrees, rice at 82 degrees. **Warning**
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. **Warning**
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12/20/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. RIC IN FRONT OF HOOD NOT WORKING PROPERLY
- Observed equipment in poor repair. OBSERVED REACH IN FREEZER RUSTY.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RIC IN FRONT OF HOOD IS NOT WORKING PROPERLY.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Observed food prep on site in coolers without date marking.
- Wet wiping cloth not stored in sanitizing solution between uses. OBSERVED WIPPING CLOTH ON PREP TABLE. Corrected On Site.
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7/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.rusty
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair both reach in freezer doors
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair walk in cooler door
- Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair.
- Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.shelves use to store food
- Critical - Violation: 22-28-1 Observed interior of reach-in freezer soiled with accumulation of food residue.both of them in the back
- Violation: 25-06-1 Observed single-service articles stored without protection from contamination.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.mop sink
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.both bathroom
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.bathroom two in front and one in the back by kitchen
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.back door
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4/24/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.both bathroom
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hot water not provided/shut off at employee hand wash sink.front counter and both men and women's bathroom
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.bathroom two in front and one in the back by 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. Pro
- Critical - No thermometer provided to measure temperature of food product.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.shelves use to store food
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.under equipment in kitchen
- Critical - Observed container of medicine improperly stored.in reach in cooler
- Critical - Observed encrusted material on can opener.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food stored on floor.walk in cooler
- Observed grease accumulated under cooking equipment.
- Critical - Observed hand wash sink used for purpose other than washing hands.towel
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.both of them in the back
- Observed nonfood-contact equipment in poor repair both reach in freezer doors
- Observed nonfood-contact equipment in poor repair walk in cooler door
- Observed reuse of single-service articles.
- Observed single-service articles stored without protection from contamination.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed storage of maintenance tools in areas that may result in cross-contamination.
- Critical - Observed toxic item stored by food.
- Observed utensils stored in crevices between equipment.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.back door
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.rusty
- Critical - Vacuum breaker mising at hose bibb.mop sink
- Wet mop not hung to dry.
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2/1/2012 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit-across from grill.
- Critical - Observed improper use of detergent-sanitizer when there is no distinct water rinse.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
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7/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Walkin Cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin cooler.
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4/26/2011 | 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. walkin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. walkin cooler temp was 45 F.
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
- Critical. Observed employee with open sores/cuts/burns handling food. cook. not wearing disposable gloves.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Observed build-up of grease on nonfood-contact surface. kitchen equipment .
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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1/18/2011 | 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. walkin cooler.
- Observed employee with no hair restraint. kitchen employees.
- Observed build-up of grease on nonfood-contact surface. kitchen equipment .
- Drain cover(s) missing. back room.
- Observed unnecessary items on the premise. and in the 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. new employees.
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7/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal food stored over cooked food. walking cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. bags of rice left open.
- 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.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Observed hot water sanitizing rinse at three-compartment sink less than 171 degrees Fahrenheit. no hot water provided.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. reach in cooler andvreach in freeZER .
- Observed build-up of grease on nonfood-contact surface. kitchen equipment .
- Critical. Hot water not provided/shut off at employee hand wash sink. kitchen .
- No mop/service sink installed/available at establishment.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed non-bagged garbage in dumpster.
- Critical. Observed non-service animals in the food establishment or on premises. cats 9n the back of the restaurant .
- Observed food debris accumulated on kitchen floor.
- Observed unnecessary items in the kitchen . old ice machine , unserviceable .
- Observed unnecessary items in the kitchen . old equipment .
- Critical. Manager lacking proof of 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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2/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. No conspicuously located thermometer in holding unit. reach in units.
- Critical. Observed uncovered food in holding unit/dry storage area. open bag of rice.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed employee with soiled clothing. no apron worn.
- Observed employee with no hair restraint.
- Observed reach-in cooler gasket torn/in disrepair.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Observed build-up of grease on nonfood-contact surface. kitchen equipment .
- Critical. Hot water not provided/shut off at employee mop sink.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. emplyees restrooms .
- Ceiling tile missing. kitchen room.
- Observed wall soiled with accumulated grease. below wall fan.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed unnecessary items in the kitchen room.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
- 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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7/20/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 5/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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