- Basic - Case/container/bag of food stored on floor in dry storage area. Sugar bag. **Corrected On-Site**
- 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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food not stored at least 6 inches off of the floor. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Toxic substance/chemical stored by or with food. Torch fuel next to rice bag.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Butter and cooked unflavored risotto (76°f and 45°f respectibly). Corrective action : Portion and time label control to used in 4 Hrs.
- Intermediate - Soil residue in food storage containers.
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5/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Most coolers
- Basic - Ice scoop stored with handle in contact with ice in ice bin.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most coolers
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Walk-in freezer shelves 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.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. All coolers
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers
- Intermediate - Probe thermometer not readily accessible for use.
- Intermediate - Reach-in cooler shelves soiled with food debris. All coolers
- 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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12/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust. Surrounding fan inside walk in cooler
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Hood soiled with accumulated dust.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Paper towel used as liner for food container.
- Basic - Raw animal food stored above unwashed produce. Raw fish over vegetables. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reuse of single-service articles. Plastic container reused for storage of other food.
- Basic - Screen in door torn/in poor repair.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Raw animal food stored over ready-to-eat food in reach-in freezer. Raw shrimp over rte blueberries.
- Intermediate - Cutting board(s) stained/soiled.
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5/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Faucet/handle missing at plumbing fixture. AT MOP SINK
- No handwashing sign provided at a handsink used by food employees.AT KITCHEN HANDSINK
- Observed cloth used as a food-contact surface. CLOTH USED TO COVER FOOD INSIDE REACH IN FREEZER
- Observed food stored on floor. BAG OF FLOUR Repeat Violation.
- Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING BOARDS
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/18/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. PANS
- Faucet/handle missing at plumbing fixture. AT MOP SINK
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. ROLL OF PAPER TOWELS ON TOP OF MICROWAVE NEXT TO FOID
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. PANS WASHED AND RINSED BUT NOT SANITIZED
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink.AT KITCHEN HANDSINK AND HOSTESS STATION Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees.AT KITCHEN HANDSINK
- No suitable facilities provided to store employee clothing and other possessions.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical - Observed cloth used as a food-contact surface. CLOTH USED TO COVER FOOD INSIDE REACH IN FREEZER
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, 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 employees using same utensil to handle raw and cooked product.
- Critical - Observed empolyee wash hands with no hot water.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. CUTTING COOKED CHICKENCorrected On Site.
- Critical - Observed food stored on floor. BAG OF FLOUR Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING BOARDS
- Critical - Observed handwash sink used for purposes other than handwashing. TO DRAIN PASTA Repeat Violation.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed interior of microwave soiled. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed toxic item stored in food preparation area. BOTTLE OF BLEACH ON TOP OF PREP TABLE Corrected On Site.
- Critical - Observed unlabeled spray bottle. UNLABELED BOTTLE WITH DEGREASER
- Observed walk-in cooler gasket torn/in disrepair.
- Observed wall soiled with accumulated food debris.SEVERAL AREAS OF KITCHEN
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. LEMON BUTTER SAUCE AT 74 F AT PREP TABLE
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/16/2012 | Routine - Food | Warning Issued |
- Critical - Hot water not provided/shut off at employee hand wash sink. BACK SINK Repeat Violation.
- Critical - Observed food stored on floor. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Repeat Violation.
- Critical - Observed interior of microwave soiled. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
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2/17/2012 | Complaint Full | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hot water not provided/shut off at employee hand wash sink. BACK ROOM
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed food stored on floor.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed interior of microwave soiled.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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2/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed raw animal food stored over ready-to-eat food. BEEF OVER VEGETABLES
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8/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- Critical - Eating, Drinking, or Using Tobacco. (A) Except as specified in Paragraph (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Critical - Manual and Mechanical WAREWASHING EQUIPMENT, Chemical SANITIZATION - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under Paragraph 4-703.11(C) shall be listed in 21 CFR 178.1010 SANITIZING solutions, shall be used in accordance with the EPA-APPROVED manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart [summarized as follows: Minimum concentration 25 mg/L at 120 degrees Fahrenheit water temperature, pH 10 or less; 50 mg/L at 100 degrees Fahrenheit water temperature (pH 10 or less) or 75 degrees Fahrenheit (pH 8 or less); 100 mg/L at 55 degrees Fahrenheit water temperature, pH 10 or less.]
- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical - SANITIZING Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in milligrams per Liter of SANITIZING solutions shall be provided.
- Critical - Where to Wash. Food EMPLOYEES' shall clean their hands in a handwashing lavatory or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
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5/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.walkin cooler
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Violation: 22-18-1 Observed soil residue in storage containers.chemicals under dishwasher.
- Critical. Violation: 22-19-1 Observed interior of microwave soiled.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical. Violation: 53A-17-1 Person in charge failed to insure proper cooling.
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification.
- 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.
- Critical. Violation: 53B-08-1 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. EXPIRED CERTIFICATES
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10/5/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.walkin cooler
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.prepared food in storage area Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.prepared ready to eat food uncovered in storage
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee wash hands with no soap.
- Critical. Observed employee eating in a food preparation or other restricted area.employee food ontop of water dispenser,food on clean dish storage
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed gaskets/seals on cold holding unit in poor repair.WALKIN COOLER
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed soil residue in storage containers.chemicals under dishwasher.
- Critical. Observed interior of microwave soiled.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed dusty ceiling tiles ,interior of walkin cooler and air conditioning vent covers.
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical. Person in charge failed to insure proper cooling.
- Critical. Observed expired Food Manager Certification.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- 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. EXPIRED CERTIFICATES
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10/1/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed presetting of unwrapped silverware. Repeat Violation.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.silverware basket dusty
- Observed wall soiled with accumulated black debris in mopsink area.
- Observed storage of maintenance tools in areas that may result in cross-contamination.
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5/14/2010 | 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. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.walkin
- Critical. Equipment food-contact surfaces and utensils not sanitized.DURING INSPECTION OPERATOR INSTRUCTED TO USE 3compartment SINK TO SANITIZE EQUIPMENT
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed presetting of unwrapped silverware. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions.SERVER STATION
- Observed wall soiled with accumulated black debris in mopsink area.
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11/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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