- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine, for chlorine sanitizer.
- Critical - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- Critical - Observed raw animal food stored over ready-to-eat food, raw ribs over potato salad. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean, under cutting board.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken in warmer 119, reheated to 166 F at time of inspection. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Mac and cheese 90 on hot plate, reheated 172 F at time of inspection.
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3/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- 50-05-1
- 50-03-1
- 17-09-1
- 14-37-1
- 08A-24-1
- 04-01-1 Temperature 47 degrees Fahrenheit
- 03A-07-1 chicken 47 degrees Fahrenheit
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10/22/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, potato salad, pork, chicken in reachin cooler. Operator stated items have only been inside unit an hour and a half. Repeat Violation. This violation must be corrected by : 9-18-10. This violation must be corrected by : 9-18-10.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, chicken 132 degrees Fahrenheit. This violation must be corrected by : 9-18-10. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, refrigerator 67 degrees Fahrenheit. This violation must be corrected by : 9-18-10.
- Critical. No thermometer provided to measure temperature of food product, thermometer battery dead.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw chicken over raw pork in reach in cooler. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Equipment food-contact surfaces and utensils not sanitized, not sanitizer provided. This violation must be corrected by : 9-18-10.
- Critical. Observed screen in window torn/in poor repair.
- Critical. Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Repeat Violation.
- Critical. License expired more than 30 days, after expiration date.
- Critical. Manager lacking proof of Food Manager Certification. Repeat Violation.
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9/18/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Violation: 20A-04-1 Equipment food-contact surfaces and utensils not sanitized, not sanitizer provided. This violation must be corrected by : 9-18-10.
- Critical. Violation: 35B-14-1 Observed screen in window torn/in poor repair.
- Critical. Violation: 50-03-1 Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Repeat Violation.
- Critical. Violation: 50-05-1 License expired more than 30 days, after expiration date.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. Repeat Violation.
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9/18/2010 | Routine - Food | Call Back - Extension given, pending |
- No Violations Were Observed
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4/30/2010 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Food prepared in a private home. NO HOME COOKING ALLOWED
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). discard potato salad, ribs, chicken all items in the white cooler not properly cooled since 8am
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. poultry 52, 55, 55 fRom ambient at 8 am Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ribs 52, 55, 53 in cooler from ambient at 8am Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked chicken 120, 125 in the portable steam table
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. potato salad 75 made 8 am Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit. in the white refrigerator
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw unpackaged chicken over raw unpackaged pork in the reach in freezer
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards severely soiled Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Critical. Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
- Critical. Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- Critical. License expired within 30 days after expiration date.
- No Heimlich maneuver sign posted. Repeat Violation.
- Critical. No Certified Food Manager for establishment.
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4/30/2010 | Routine - Food | Administrative complaint recommended |
- 3a. poultry, ribs, potato salad, mac & cheese. 4.30 ribs 52, 55 53, chicken 52 55, 55, potato salad 75
- 22.27.1 cutting board
- 32.16.1 & 32.17.1 soap, sign, towels. 4.30 sign not complied
- 51.13.1 choking sign
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4/30/2010 | Routine - Food | Admin. Complaint Callback Not Complied |
- No Violations Were Observed
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11/6/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). RIBS 79, CHICKEN 70 IN NON-FOOD GRADE CONTAINER
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RIBS 79 IN NON-FOOD GRADE STORAGE CONTAINER
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN 70 IN NON-FOOD GRADE STORAGE CONTAINER
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. POTATOE SALAD 75 SITTING IN OPEN PORTABLE COOLER
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. MAC & CHEESE 70 ON THE COUNTER ADJACENT TO THE RIC
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PLANT FOOD CABAGE 79 RIC.10-24-09 POTATOE SALAD 65F. 10.30.09 BLUE NON-FOOD GRADE STORAGE CONTAINER RIBS 79, CHICKEN 70
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. POULTRY 79 IN BLUE STORAGE CONTAINER ON FLOOR IN KITCHEN
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. CHICKEN 116 IN BLUE PORTABLE COOLER
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. POULTRY 106 IN WHITE COOLER. 10-30-09 BLUE PORTABLE COOLER HAS CHICKEN AT 116
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. RIC 79 F. 10-30-09 RIC IN-OP
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. RIC IN-OP NO PHF IN RIC
- Critical. Violation: 04-02-1 Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures. BLUE STORAGE CONTAINERS ARE NON-FOOD GRADE AND NOT INTENDED FOR STORAGE OF RAW OR COOKED FOODS
- Critical. Violation: 04-03-1 Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WHITE PORTABLE TYPE COOLER NOT MAINTAINING FOODS AT 135 F OR ABOVE. 10-30-09 BLUE PORTABLE COOLERS NOT HOLDING FOOD AT 135 F OR ABOVE, chicken 116
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product. 0-220 F
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Critical. Violation: 12A-21-1 Observed food employee with dirty hands or arms.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. BLUE STORAGE CONTAINERS ARE NON-FOOD GRADE
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. SOILED CUTTING BOARD
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory.
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory.
- Violation: 37-06-1 Observed wall soiled with accumulated grease.
- Violation: 37-06-1 Observed wall soiled with accumulated grease.
- Violation: 37-16-1 Observed ceiling soiled with accumulated grease.
- Violation: 37-16-1 Observed ceiling soiled with accumulated grease.
- Critical. Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license.
- Critical. Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license.
- Violation: 51-13-1 No Heimlich maneuver sign posted.
- Violation: 51-13-1 No Heimlich maneuver sign posted.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- 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.
- 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. Pro
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10/31/2009 | Routine - Food | Emergency Order Callback Not Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). RIBS 79, CHICKEN 70 IN NON-FOOD GRADE CONTAINER
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RIBS 79 IN NON-FOOD GRADE STORAGE CONTAINER
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN 70 IN NON-FOOD GRADE STORAGE CONTAINER
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. POTATOE SALAD 75 SITTING IN OPEN PORTABLE COOLER
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. MAC & CHEESE 70 ON THE COUNTER ADJACENT TO THE RIC
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. CHICKEN 116 IN BLUE PORTABLE COOLER
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. RIC IN-OP NO PHF IN RIC
- Critical. Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures. BLUE STORAGE CONTAINERS ARE NON-FOOD GRADE AND NOT INTENDED FOR STORAGE OF RAW OR COOKED FOODS
- Critical. No thermometer provided to measure temperature of food product. 0-220 F
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food employee with dirty hands or arms.
- Observed nonfood-grade containers used for food storage. BLUE STORAGE CONTAINERS ARE NON-FOOD GRADE
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed wall soiled with accumulated grease.
- Observed ceiling soiled with accumulated grease.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- No Heimlich maneuver sign posted.
- 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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10/30/2009 | Routine - Food | Emergency order recommended |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PLANT FOOD CABAGE 79 RIC.10-24-09 POTATOE SALAD 65F. 10.30.09 BLUE NON-FOOD GRADE STORAGE CONTAINER RIBS 79, CHICKEN 70
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. POULTRY 79 IN BLUE STORAGE CONTAINER ON FLOOR IN KITCHEN
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. POULTRY 106 IN WHITE COOLER. 10-30-09 BLUE PORTABLE COOLER HAS CHICKEN AT 116
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. RIC 79 F. 10-30-09 RIC IN-OP
- Critical. Violation: 04-03-1 Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WHITE PORTABLE TYPE COOLER NOT MAINTAINING FOODS AT 135 F OR ABOVE. 10-30-09 BLUE PORTABLE COOLERS NOT HOLDING FOOD AT 135 F OR ABOVE, chicken 116
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. SOILED CUTTING BOARD
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory.
- Violation: 37-06-1 Observed wall soiled with accumulated grease.
- Violation: 37-16-1 Observed ceiling soiled with accumulated grease.
- Critical. Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license.
- Violation: 51-13-1 No Heimlich maneuver sign posted.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- 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.
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10/30/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PLANT FOOD CABAGE 79 RIC.10-24-09 POTATOE SALAD 65F
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. POULTRY 79 IN BLUE STORAGE CONTAINER ON FLOOR IN KITCHEN
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. RIBS 109 IN WHITE COOLER
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. POULTRY 106 IN WHITE COOLER
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. RIC 79 F
- Critical. Violation: 04-03-1 Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WHITE PORTABLE TYPE COOLER NOT MAINTAINING FOODS AT 135 F OR ABOVE
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. COOKING CHICKEN 144 OVER RIBS IN SMOKER
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. SOILED CUTTING BOARD
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory.
- Violation: 37-06-1 Observed wall soiled with accumulated grease.
- Violation: 37-16-1 Observed ceiling soiled with accumulated grease.
- Critical. Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license.
- Violation: 51-13-1 No Heimlich maneuver sign posted.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- 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.
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10/24/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). ALL FOOD ON THE MOBILE UNIT
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PLANT FOOD CABAGE 79 RIC
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. POULTRY 79 IN BLUE STORAGE CONTAINER ON FLOOR IN KITCHEN
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. POULTRY 106 IN WHITE COOLER
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. RIBS 109 IN WHITE COOLER
- Critical. Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. COOKED CHICKEN 144 IN SMOKER
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. RIC 79 F
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WHITE PORTABLE TYPE COOLER NOT MAINTAINING FOODS AT 135 F OR ABOVE
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. COOKING CHICKEN 144 OVER RIBS IN SMOKER
- Critical. Observed employees using same utensil to handle raw and cooked product.
- Critical. Observed food employee with dirty hands or arms.
- Equipment or utensils not designed or constructed in a durable manner. WHITE PORTABLE COOLER IS CRACKED ON THE INSIDE
- Observed nonfood-grade containers used for food storage. BLUE CONTAINER USED FOR RAW CHICKEN NOT FOOD GRADE CONTAINER
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. SOILED CUTTING BOARD
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Observed mobile food dispensing vehicle disposing liquid waste improperly. LEAKING OUT THE FLOOR OF THE MOBILE UNIT ONTO THE EXTERIOR GROUNDS
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed wall soiled with accumulated grease.
- Observed ceiling soiled with accumulated grease.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- No Heimlich maneuver sign posted.
- 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.
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10/23/2009 | Routine - Food | Emergency order recommended |
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