- Basic - Clean knives/utensils stored in crevices between equipment. **Repeat Violation**
- 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 - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name.sugar
- 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. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Strainer
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.bottom of cooler, brown liquid
- Intermediate - No soap provided at handwash 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. **Repeat Violation**
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10/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Grease receptacle lid open, broken, or missing.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets.
- 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 - 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 - Handwash sink not accessible for employee use due to items stored in the sink. Chicken
- 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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08/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets.
- 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 - 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 - Handwash sink not accessible for employee use due to items stored in the sink. Plastic tub
- Intermediate - No soap provided at handwash 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.
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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soil residue build-up on nonfood-contact surface.food scale under prep table
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- 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.
- High Priority - Dented/rusted cans present. See stop sale. Water chestnut
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Raw animal food stored over ready-to-eat food.raw shell eggs over vegetables
- 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 - Handwash sink not accessible for employee use at all times.plastic pan in sink
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cooling chicken wings on sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash 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.
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9/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.sides of coolers and prep shelves
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Pastry
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Leaking pipe at plumbing fixture. Handsink near front counter leaks
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Soil residue build-up on nonfood-contact surface.on weight scale
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- 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 - 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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5/14/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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.
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.wet nesting
- Observed gaskets with slimy/mold-like build-up. Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.raw shell eggs over fruits and vegatables
- Observed utensils stored in crevices between equipment.knife
- 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. Repeat Violation.
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory.back sink
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.on shelf over reachin coolers Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. need to replace old cardboard on bottom shelves on prep table Repeat Violation.
- Critical - Observed container of medicine improperly stored.on prep unit
- Critical - Observed dented/rusted cans. Repeat Violation.
- Observed employee with no hair restraint. front counter-helps customer and also fries chicken Corrected On Site. Corrected On Site. Repeat Violation.
- Critical - Observed food stored on floor.[walkin freezer Repeat Violation.
- Observed gaskets with slimy/mold-like build-up.reachin coolers
- Critical - Observed soil residue in storage containers. need to clean bulk storage containersof flours ,sugar
- Observed utensils stored in crevices between equipment.knife
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Wet mop not hung to dry. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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2/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. blocked with plastic tub- Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Light not functioning.walkin freezer
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed dented/rusted cans.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.
- Observed gaskets with slimy/mold-like build-up.reachin coolers
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times. blocked with utensils
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.storage shelves
- Critical - Observed dented/rusted cans.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food stored on floor. onion ,meats
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed soil residue in storage containers. large bulk containers need cleaning
- Observed utensils stored in crevices between equipment. knife
- Observed wall soiled with accumulated food debris.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. all prepared dishes are to be date marked
- Single-service containers not constructed with the required characteristics. don't use plastic bags to store foods
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/31/2011 | 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.
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Observed food stored on floor.walkin freezer
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed gaskets with slimy/mold-like build-up. reachin coolers
- Observed utensils stored in crevices between equipment. knife
- Critical. Handwash sink not accessible for employee use at all times. blocked with batter for frying
- Critical. Hand wash sink lacking proper hand drying provisions. two sinks
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed hole in ceiling.
- Light not functioning. kitchen areas
- Wet mop not hung to dry.
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10/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. Segregate severely-dented cans; and return them, to their respective vendors, for exchange.
- Critical. Working containers of food removed from original container not identified by common name. Label the bulk-foid-storage containers with the common name of their contents.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Do not store S&S Chicken on the couner; store it under refrigeration, until reheated for service. Corrected On Site.
- 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. Do not scoop dry rce with a bowl; provide a scoop with a handle.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Provide sanitizing buckets, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing buckets between uses.
- Critical. Observed interior of microwave soiled. Clean the food splash from the inside of the microwave oven.
- Observed residue build-up on nonfood-contact surface. Clean the dirt from the exterior surfaces of the bulk-food-storage containers.
- Observed utensils stored in crevices between equipment. Do not store clevers in the cracks between the equipment; store them on a clean, dry surface. Corrected On Site.
- Observed reuse of single-service articles. Do not wrap foods in plastic-takeout bags; wrap them in foodgrade-rated plastic.
- Critical. Hot water not provided/shut off at employee hand wash sink. Provide hot water, at the handwashing sink, ithe dishwashing area. Corrected On Site.
- Plumbing system in disrepair. Repair the leaking-hot-water-feeder valve, beneath the handwashing sink, in the dishwashing area.
- Critical. Observed bathroom facility not clean. Clean the dirt from the restroom fixtures.
- Observed non-bagged garbage in dumpster. Securely secure all garbage bags, before placing them into the dumpster.
- Observed open dumpster lid. Keep dumpster lids closed. Corrected On Site.
- Observed attached equipment soiled with accumulated grease. Clean the grease from the cookline-hood filters.
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3/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. Segregate severely dented cans; and return them, to their respective vendors, for exchange.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or to discard, the food item.
- Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labelled with their common-English names.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Do not leave rice in an open bag; trabsfer the contents to a clean, covered container.
- Critical. Observed food stored on floor. Store cases of food off the floor in the walk-in freezer.
- Critical. Observed uncovered food in holding unit/dry storage area. Cover the container of brown sugar.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Do not line shelves eith cardboard.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue. Clean the food crumbs from the floor of the walk-in freezer.
- Observed utensils stored in crevices between equipment. Do not store cleaver in the cracks between equipment; store it on a clean, dry surface. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Provide paper towels at the dishwashing-area handwashing sink. Corrected On Site.
- Observed open dumpster lid. Keep dumpster lid closed. Corrected On Site.
- Critical. 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. REMINDER: New employees must pass Food Safety Training within 60 days of hiring.
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9/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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