- Basic - Bowl or other container with no handle used to dispense food. Dry storage container
- Basic - Coffee filters not stored in a protected manner to prevent contamination. At service area
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area. Cellular phone
- Basic - Equipment and utensils not properly air-dried - wet nesting. Containers at dish machine
- Basic - Food storage container/container lid cracked or broken. Plastic containers broken **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. Honey, pecans and cooking oil
- Basic - Food stored in holding unit not covered. Semolina and corn meal were not covered in dry storage.
- Basic - Old food stuck to clean dishware/utensils. Plate on cookline **Corrected On-Site**
- Basic - Rubber/plastic/vinyl spatula cracked/chipped. Two in rear prep area
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Live, small flying insects in food storage area.
- High Priority - Potentially hazardous (time/temperature control for safety) food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Rice at 46°
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Rice in cooler
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Employee was rinsing silverware in hand wash sink
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice, turkey in walk in cooler #2
- Intermediate - Soil residue in food storage containers. Stainless containers soiled **Corrected On-Site**
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Dicer old debris
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09/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site** **Repeat Violation**
- Basic - Self-closing metering faucet does not provide water for at least 15 seconds. One out of three auto faucet on the women restroom not working.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Sauces and liquid egg at the open top cooler next to the stove, discarded. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Individually packaged butter at the waitress station at 65°f, moved inside a cooler. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cut lettuce. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked beans in a holding drawer at 115°f, discarded. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers. Cookline drawers. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After touching the nose at the cookline. **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cookline. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Meatloaf at 127°f and grilled onions at 95°f on the prep area, moved to the walk in cooler. **Corrected On-Site**
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1/27/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases in Walk in freezer floor.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch, bracelet at the cookline **Corrected On-Site** **Repeat Violation**
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Soups, (donation). Discarded **Corrected On-Site**
- Basic - Soiled dry wiping cloth in use.ookline, same cloth used for handling hot pans, cleaning tables and wiping utensils
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butters at the cookline at 76°f. Individually packaged butter at the waitress station at 52°f, iced down to 41°f. Implemented time control for the butter at the cookline. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cookline **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken wings at 58°f on the frying station table, moved inside a cooler.
- High Priority - Raw animal food stored over cooked food. Raw tuna over crab mix, raw shrimps over cooked noodles in a cooler **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After touching soiled apron then engage in food prep. **Corrected On-Site** **Repeat Violation**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Cookline prep table. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Cheesecake counter.
- Intermediate - No soap provided at handwash sink. Waitress station. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken, meatloaf, potatoes in the walk in cooler
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Drystorage
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Prep area
- Basic - Working containers of food removed from original container not identified by common name. Flour, salt, sugar, spices. **Corrected On-Site** **Repeat Violation**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheesecakes at 46?F on the display case, moved to another units, 41?F at the end of the inspection **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After touching apron, cap, at the cook line **Corrected On-Site** **Repeat Violation**
- 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. Cheesecake display case
- Intermediate - Slicer blade guard soiled with old food debris.
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5/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Nonexempt fish has not undergone proper parasite destruction. no proof of parasite destruccion for smoked salmon. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. garnish. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site.
- 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. warewashing area. Corrected On Site.
- Critical - Observed food stored on floor. walk in freezer. Corrected On Site.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. rice.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shrimps over ahi tuna in a reach in cooler. Corrected On Site.
- Observed soiled dry wiping cloth in use. cookline. Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. salt. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice, beans in a hot holding unit (winston). reheated to 165 degrees fahrenheit .
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. cookline. switching from raw to ready to eat food without changing gloves. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. flour
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Reach in cooler, cooks line, Corrected On Site. Operator in charge discarded product, see 1b, and trasferred row veggies to other available units and wi cooler maintaining 41 F. A/C repairman on premises during inspection. Report on files.
- Lights missing the proper shield, sleeve coatings or covers.Dishwasher, Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee bathroom facility not clean. Corrected On Site.
- Observed garbage on the ground and/or pad around dumpster. Corrected On Site.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Reach in cooler, cooks line, Corrected On Site. See 1b and 4.
- Critical - Observed soiled reach-in cooler gaskets. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse, poultry, 9 onz, 49 F, reach in, cooks line, meat 1/2 pound, 54 F reach in, cooks line, seafood, 49 F, 3 pounds reach in cooler, cooks line , Corrected On Site. Operator discarded product.
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1/26/2012 | Complaint Full | Inspection Completed - No Further Action |
- Floors need to be finished, service entrance door.
- 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 interior of reach-in cooler soiled with accumulation of dust residue, clean up before opening date to customers.
- Observed missing cover panel, waitress station area. Finish prior to opening date.
- Observed no grease barrel available yet.
- Plumbing system in disrepair.Handwash sinks, bar. Correct deficiencies prior to opening date.
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7/28/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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