- Basic - Bowl or other container with no handle used to dispense food. On cheese in salad prep cooler, employee removed **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan at cook line
- Basic - Build-up of grease/dust/debris on hood filters.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. To grab lemons **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Spray billet for cooking oil, cook line, it is for chemicals according to label, mgr discarded it **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 70° shrimp, 50° scallops in prep unit by stove, 46° raw steak and salmon in prep unit by oven, corrective action: iced down
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Sour cream should have been discarded at 3pm, it is 3:30 pm, mgr discarded them, temp was 66°
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 80° rice on table, mgr will discard at 5 pm, cook brought it out at 1 pm and left on table, corrective action: wrote time **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw shrimp-open over sweet potato chips, mgr rearranged **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Spray bottles by cups, server area, mgr removed chemicals **Corrected On-Site** **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb. Faucet under handsink at cook line, mgr placed one in **Corrected On-Site**
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07/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Handles on handsink by cook line, also handles on coolers
- 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. By clean pitcher, handsink area **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 110° water on cook line **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 118° baked beans in warmer, corrective action: reheated again
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Comet cleaner by clean containers on shelf by dish machine **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Comet cleaner under table by cups, ice bin area **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Broken in seafood unit **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Couldn't find them
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Couldn't find it, gave one to fill up **Corrected On-Site**
- Intermediate - Reach-in cooler shelves soiled with food debris. 1 door unit by ice bin, also seafood unit
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Key lime pie, no date when pulled out of freezer **Corrected On-Site**
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12/16/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. For cheese, plastic souffl cup used.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep top, cook line **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Energy drink can open and on tray with bottled sauces.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Chinese food container and drink in reach in box, wait area.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse on shelf with bottled Condiments, clean utensils. Black sweat type jacket on shelf in rear by electrical panel box, with single service items.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 98°
- Basic - Interior of microwave soiled with encrusted food debris. UP TOP.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Garnish kale on count at 71°. corrective action- will add to time form and mark it on container.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On top of salad prep unit. No items at 41° unit top was just restocked per manager TROY. Turned unit down colder.
- High Priority - Toxic substance/chemical stored by or with food. Comet cleaner with bleach spray bottle with sauce bottles under potatoes on tray. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Under hand wash sink at end off cook line. **Repeat Violation**
- Intermediate - Accumulation of black substance in the interior of the ice machine. Up top behind white shield.
- Intermediate - Accumulation of black buildup substance on/around soda dispensing nozzles. On flat black plates. **Corrected On-Site**
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8/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple rings and bracelets, servers.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Sugar.
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 0ppm.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Repeat Violation**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Soup temp 123?F. **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb. Faucet underneath handsink at the end of cook line.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pan in hand sink at the end of cookline.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand sink at the end of cookline.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink next to 3 compartment sink in the rear kitchen area.
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5/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Dishware/utensils not soaked prior to being placed in sink/dishmachine. Residue on clean glasses.
- Equipment and utensils not properly air-dried. Dine in glasses in server area.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Residue buildup on interior and exterior of dish machine.
- Critical - Observed buildup of slime on tea dispensing nozzles.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Servers entering kitchen and preparing food without washing hands first.
- Critical - Observed employee food not properly separated from restaurant food. Multiple personal drinks stored in coolers with restaurant food not properly labeled and separated.
- Critical - Observed employee improperly washing hands. Employee washed hands with gloves on.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Cook.
- Critical - Observed interior of microwave soiled. Microwave across from cooking equipment. **Repeat Violation**
- Observed old labels stuck to food containers after cleaning. Multiple containers throughout kitchen.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk.
- Observed residue build-up on nonfood-contact surface. Hood filters.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Soup on steam table 123?F. **Corrected On-Site**
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled..
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12/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Black residue on interior top corners of ice bin with soda machine.
- Critical - Container of soup stored on walk in freezer floor.
- Cup without handle used as scoop in seasoning. Old bay salt.
- Cutting board grooved and discolored. Makeline.
- Critical - Employee drinks on shelf with equipment above prep table.
- Critical - Employee eating in kitchen area.
- Critical - Few flies in back storage area with 3 compartment sink.
- Critical - Microwave interior soiled with old food splatter. Repeat.
- No light shield on bulb in kitchen above ice machine.
- Critical - Open container of vinegar on back storage rack. No cover.
- Critical - Oven cleaner stored on shelf next to single service items.
- Critical - Personal items (deodorant spray) on shelf with equipment and seasoning above prep table.
- Critical - Unlabeled squeeze bottles throughout establishment.
- Wet wiping cloths not stored in sanitizer. Repeat.
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7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Equipment and utensils not properly air-dried, stacked wet.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed employee with ineffective hair restraint. Corrected On Site.
- Critical - Observed employees open energy drink in reach in cooler not segregated and marked. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed residue build-up on nonfood-contact surface, handsinks, faucets.
- Critical - Observed thawed portions of raw animal food above 41 degrees Fahrenheit for more than 4 hours, including all preparation, thawing and subsequent cooking times while being thawed under running water. SEAFOOD being over thawed.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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4/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed accumulation of scale or grease in warewashing machine .
- Critical - Observed food stored in undrained ice, on top of broken prep unit.
- Observed gaskets with slimy/mold-like build-up, prep unit.
- Critical - Observed interior top of microwave soiled. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, salmon. Corrected On Site. Removed from prep top, relayered with ice, placed in walk in. Cooked onions and shredded cheese discarded.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Some baked taters not at proper temperature. Corrected On Site, re-heated.
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10/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Dressing and/or locker areas not clean and orderly or used as needed. Employees jackets left on soda stand.
- Critical - Hand wash sink lacking proper hand drying provisions, dispensers jammed. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, handle in sugar.
- Critical - No oyster warning sign with required language provided. Corrected On Site, poster provided.
- 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, when putting on gloves.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, wait staff.
- Critical - Observed food stored in undrained ice. Corrected On Site.
- Critical - Observed interior of reach-in cooler prep top soiled with accumulation of food residue.
- Observed single-service articles stored without protection from contamination, souffle cups in dirty container.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours, rice. Corrected On Site by cook.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cook opening ice machine door, cooler doors.
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4/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/4/2011 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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1/14/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed thawed portions of ready-to-eat potentially hazardous food above 41 degrees Fahrenheit while being thawed under running water .
- Critical. Observed food stored on floor, water softner bags outside.
- Critical. Observed hand wash sink used for purpose other than washing hands, employee rinsing wet towels in handwashing sink.
- Observed employee with no hair restraint.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Container empty.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of soil in the interior of ice machine.
- Critical. Observed buildup of crust on tea urn dispensing nozzles.
- Critical. Vacuum breaker mising at hose bibb between thawing sinks and handwash sink.
- Critical. No handwashing sign provided at a handsink used by food employees, mens restroom.
- Observed hole in wall by rear handwashing sink.
- Critical. No Certified Food Manager for establishment.
- Critical. Food Service Manager not certified after 30 days of employment, T. King.
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11/12/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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9/17/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Working containers of food removed from original container not identified by common name, sugar.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, seafoods, homemade dressing. Repeat Violation from 11/18/09.
- Critical. Observed food stored in undrained ice, some seafood.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands after handling dirty dishes at dishmachine.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine, see #20.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength, container empty. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses, in windex.
- Critical. Observed soiled reach-in freezer gaskets. Repeat Violation.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Observed leaking pipe at plumbing fixture under 3 compartment sink.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed, quaternary in bucket.
- No copy of latest inspection report, only p. 2
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5/12/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name, sugar at wait station. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, shrimp and fish at seafood prep station. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit, reach in at prep cooler.
- Critical. Observed improper use of container with no handle used to dispense ready-to-eat food, bowl in okra. Corrected On Site.
- Critical. Observed soiled reach-in freezer gaskets at cookline.
- Critical. Observed soiled reach-in cooler gaskets, throughout kitchen.
- Critical. Observed buildup in the interior of ice machine. Corrected On Site.
- Observed walk-in cooler gaskets with mold-like build-up.
- Critical. Observed handwash sink used for purposes other than handwashing, wiping cloth in basin. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory in the rear of the kitchen in storage area. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Wet mop not hung to dry.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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11/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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