- Basic - Equipment in poor repair. Knives are repaired with duck tape.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Leaking pipe at plumbing fixture. Reach in cooler
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In back dry storage area
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cheese at 52° F, milk at 56° F. Operator took corrective action by moving items into a working cooler
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
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07/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored in dry storage area not covered.Beans.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Missing drain plug at dumpster.
- Basic - Soiled dry wiping cloth in use.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.tilapia over produce.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink.
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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. On cord and pipes by fryer
- Basic - Hood soiled with accumulated grease.
- Basic - Missing drain plug at dumpster.
- Basic - Open dumpster lid.
- Basic - Soiled reach-in cooler gaskets.
- 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.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Corrective action taken.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Chicken over beef
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer _ all products not commercially packaged.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Observed electrical wiring in disrepair. For reporting purposes only. Outlet cover missing. GREASE BUILD UP ON CORDS AND PLUGS
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10/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Oil
- Basic - Ice scoop stored with handle in contact with ice in ice machine.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Reach-in cooler gasket torn/in disrepair.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef , pork , fish
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over beef
- 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 - Potentially hazardous (time/temperature control for safety) food covered while cooling. Beans in freezer
- 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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6/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Pans in kitchen
- Critical - Cold water not provided/shut off at employee handwash sink. Front area
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm
- Critical - Hand wash sink lacking proper hand drying provisions. Front area
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees. Men's Bathroom
- Observed equipment in poor repair. Inside door panel on reach in cooler across from stove.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler
- 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. Rice
- Critical - Observed packaged food not labeled as specified by law. Desert in reach in front counter. Made on premises.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic
- Critical - Observed soiled reach-in cooler gaskets.
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12/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - No conspicuously located thermometer in holding unit.
- Observed equipment in poor repair.Condensation line leaking in reach in cooler.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed utensils stored in crevices between equipment.
- Plumbing system in disrepair.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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8/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in unit holding eggs.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. yuca in reach in units.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm.
- Critical - No conspicuously located thermometer in holding unit. reach in units.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food stored in a prohibited area. food stored in over 40F required temp. reach in units. 2 reach in units in food prep area.
- Observed grease accumulated under cooking equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs in reach in unit.
- Observed utensils stored in crevices between equipment. knives between wall and 3comp sink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.yuca.
- Critical - Working containers of food removed from original container not identified by common name. raw meats removedvfrom original package , not dated.
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2/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. reach in coolers.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in cooler.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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8/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed food container not properly labeled.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. DESSERT
- Critical. Hand wash sink lacking proper hand drying provisions. BAR Corrected On Site.
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1/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.DESSERTS
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Repeat Violation.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. FROZEN DRINKS AT REACH IN FREEZER
- Critical. Observed food stored on floor. BOX OF ORANGES AND ICE CHEST
- Observed equipment in poor repair. REACH IN FREEZER DOOR ON TOP AND UNDERNEATH
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. (Utensils inside)
- Critical. Hand wash sink lacking proper hand drying provisions. KITCHEN
- Observed hole in wall. (UNDER HANDWASH SINK KITCHEN )
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9/15/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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4/6/2010 | Routine - Food | Call Back - Complied |
- Violation: 42-11-1 Observed unnecessary items on the premise. REFRIGERATOR
- 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. 2 persons missing This violation must be corrected by : 3/25/10.
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1/26/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 50 degrees Corrected On Site. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. (2 units) This violation must be corrected by : 1/26/10.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed uncovered food in holding unit/dry storage area. SEAFOOD AT REACH IN FREEZER
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. DISHWASHER
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment. on top
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed single-service articles stored without protection from contamination. ON TOP
- Observed reuse of single-service articles. TO STORE SHRIMP Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. DRINKS ON TOP
- Critical. Hand wash sink lacking proper hand drying provisions. KITCHEN
- Observed personal care item stored with food. HAT AND CIGARETTES TOP OF COOLER
- Observed unnecessary items on the premise. REFRIGERATOR
- Critical. Establishment operating without a current Hotel and Restaurant license. Corrected On Site.
- 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. 2 persons missing This violation must be corrected by : 3/25/10.
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1/25/2010 | Routine - Food | Warning Issued |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. eggs over beef
- 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.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/18/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 12/12/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 12/10/2008 | Routine - Food | Warning Issued |
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