- Basic - Ceiling tile in disrepair. Water damaged.
- Basic - Food storage containers/container lids cracked or broken.
- Basic - Garbage on the ground and/or pad around dumpster and back door area.
- Basic - Reuse of single-service articles. Butter containers reused to store other foods, pasta, sauces.
- Basic - Uncleanable knife block in use to store knives.
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At HANDWASH sinks in dishwashing area, cookline and restrooms. Water at 83 F.
- Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. At 83 F.
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2/25/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. At cookline.
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. At cookline.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving throughout.
- Basic - Case/container/bag of food stored on floor in kitchen. Beef and chicken on floor.
- Basic - Ceiling tile in disrepair. Water damaged.
- 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 personal items stored in or above a food preparation area. Purse and cell phone stored with food.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
- Basic - Food storage containers/container lids cracked or broken.
- Basic - Food-contact surface not cleaned and sanitized between uses. Dead roach inside prep sink with thawing beef.
- Basic - Garbage on the ground and/or pad around dumpster and back door area.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Beef at prep sink.
- Basic - Reuse of single-service articles. Butter containers reused to store other foods, pasta, sauces.
- Basic - Rubber/plastic/vinyl spatula cracked/chipped.
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers not properly inverted.
- Basic - Soil residue build-up on nonfood-contact surface. Doors to restrooms soiled. Door to walkin cooler soiled. Top of water heater soiled. Fire extinguishers soiled.
- Basic - Uncleanable knife block in use to store knives.
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- Basic - Wall in disrepair. By back door.
- Basic - Wall soiled with accumulated food debris. By dishwashing area.
- Basic - High Priority - Dead roaches on premises. Observed 1 dead roach inside prep sink where beef was thawing.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Employee washed hands with cold water.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Oxtail at 60° F under no temperature control. Rice in walkin cooler at 49° F. Must discard within 4 hours from leaving temperature control.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice at 127° F at cookline under no temperature control.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over sauces at walkin cooler.
- High Priority - Roach activity present as evidenced by live roaches found. Observerved 23 live roaches in kitchen food preparation area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee used handwash sink as a dump sink. At cookline.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At HANDWASH sinks in dishwashing area, cookline and restrooms. Water at 83° F.
- Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. At 83° F.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. White cooler At cookline
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter area , restroom and dishwashing area.
- Intermediate - No soap provided at handwash sink. In dishwashing area.
- Intermediate - Soil residue in food storage containers. Rice container.
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10/3/2013 | Routine - Food | Emergency order recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, stove.
- Basic - Ceiling in disrepair, whole near ladies room.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator, front counter.
- Basic - Food stored in dry storage area not covered, black beans.
- Basic - Hood soiled with accumulated grease.
- Basic - Ripped/worn tin foil used as food-contact shelf cover, under steam table.
- High Priority - License is expired and is more than 60 after expiration date. Confirmation #127052848. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, prep area, front counter and kitchen area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, several items in walk in cooler.
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, walk in cooler. Ambient air temperature 50 degrees. This violation must be corrected by : 09/19/12.
- Critical - Hand wash sink lacking proper hand drying provisions, front counter. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, reach in freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, rice, goat, pork and poultry. All food between between 50 and 53 degrees. In walk in cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, several items in walk in cooler.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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9/18/2012 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit, walk in cooler.
- Observed floor area(s) covered with standing water, by reach in cooler in prep area.
- Critical - Observed food stored on floor, chayote squash.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, rice.
- Observed nonfood-grade containers used for food storage, to go bags, chicken in reach in cooler.
- Critical - Observed potentially hazardous food thawed in standing water, snapper. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area, sugar.
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3/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, small reach in cooler. This violation must be corrected by : 11/08/11. Reach in cooler not working at time of callback however no potentially hazardous in cooler.
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11/8/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, small reach in cooler. This violation must be corrected by : 11/08/11.
- Critical - Observed encrusted, soiled material on slicer, under blade sharpener.
- Critical - Observed food being cooled by nonapproved method, tightly covered. Chicken in walk in cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, beef in small reach in cooler. Corrected On Site.
- Observed residue build-up on nonfood-contact surface, walk in cooler door.
- Observed ripped/worn tin foil used as shelf cover, prep table.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed, chlorine in sanitizer bucket. 200 ppm.
- Observed single-service items stored on floor, hot cups.
- Critical - Observed unlabeled spray bottle, cleaner.
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9/8/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/12/2011 | Routine - Food | Call Back - Complied |
- 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. This violation must be corrected by : 07/06/11.
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5/9/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 05/06/11.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit, reach in cooler.
- 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. This violation must be corrected by : 07/06/11.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor, onions in walk in cooler. 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, dry goods. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, pork.
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation goat and chicken thawing in same sink.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed, chlorine 200 ppm.
- Observed single-service items stored on floor, to go boxes.
- Critical - Observed the presence of insects, ants in sugar dry storage. Corrected On Site. Employee volutarily discarded.
- Critical - Observed the presence of insects, bugs in flour. Corrected On Site. Employee volutarily discarded.
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5/5/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed raw animal food stored over ready-to-eat food. observed raw fish over cooked crab Corrected On Site.
- Critical. Observed food stored on floor. observed chicken and banana in kitchen area 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 a nonfood-grade basting brush used in food.
- Critical. Observed interior of microwave soiled.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed unlabeled spray bottle.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location. Repeat Violation.
- 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 Repeat Violation.
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8/30/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed food with mold-like growth. observed in walkin cooler Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Observed old labels stuck to food containers after cleaning.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Manager lacking proof of Food Manager Certification. Please have 90 days from opening inspection
- 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. Please have 60 days from opening inspection
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5/14/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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