- Basic - Ceiling tile in disrepair in the women's bathroom.
- Basic - Hole in ceiling above shelving to the right of the cook's line.
- Basic - Walk-in cooler floor soiled with food debris and blood.
- Basic - Wall soiled with accumulated grease above the top shelf above the 3 compartment sink.
- Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mops need to hang to dry or be stood upside down to dry.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together behind the front counter. **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Observed cooked goat at 129° and cooked fish at 109° on a shelf above the stove.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed boiled bananas in the steam table at the front counter at 120°-124°.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee handle cash while wearing gloves, then without changing the gloves, serve customers. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine wiping cloth sanitizer at over 200 ppm. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink next to the cook's line.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Establishment uses chlorine sanitizer for both the 3 compartment sink and wiping cloths.
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10/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Open bag of rice and an open bag of red beans.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Pans stored in soiled drawer under the prep table opposite the stove.
- Basic - Employee with no hair restraint while engaging in food preparation. Person prepping food. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Steam table pans above the 3 compartment sink.
- Basic - In-use wet wiping cloth/towel used under cutting board in the kitchen on a prep table. **Corrected On-Site**
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Carrot juice in a customer self serve refrigerator. Juice was removed from the self serve refrigerator.
- Basic - Leaking pipe at plumbing fixture. Under the hand wash sink next to the kettle cooker in the kitchen.
- Basic - Potentially hazardous (time/temperature control for safety) food not maintained frozen solid in a freezer. Observed 5 bags of raw cut up beef is not frozen in a Frigidare reach-in freezer. This beef was received yesterday 6/16/14.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together behind the front counter. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Person prepping vegetables for a later use. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. The inside bottom of both True upright reach-in freezers are covered with water and blood.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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6/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair. Above the 3 compartment sink.
- Basic - Reach-in cooler gasket torn/in disrepair. Lowboy reach-in cooler behind the front counter.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour.
- High Priority - Raw animal food stored over cooked food. Raw chicken above cooked rice in the walkin cooler. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf under a prep table in the kitchen **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In the kitchen **Corrected On-Site**
- Basic - Interior of chest freezer in disrepair/has exposed insulation.
- Basic - Leaking pipe at plumbing fixture. Under the 3 compartment sink and the kitchen hand sink
- Intermediate - Spray bottle containing toxic substance not labeled. Under the computer screen. **Corrected On-Site**
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7/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/28/2013 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.raw chicken in walk in cooler 47/50° f- corrective action - iced and maintain at 41° f until walk in cooler is repaired **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Food cooling in walk in cooler that does not maintain food at 41° f **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Cooked chicken wings and cooked fish cooling since previous day at 54/57° f **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.in walk in cooler **Warning**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning**
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6/25/2013 | Routine - Food | Warning Issued |
- Basic - Cleaned and sanitized equipment or utensils not properly stored.- stored under three compartment three compartment sink shall be in use until diswasher is properly repaired
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. **Corrected On-Site**
- Basic - Interior of reach in freezer in disrepair/has exposed insulation
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. **Repeat Violation**
- Basic - Sponge used to clean and sanitize food-contact surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.salt
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.reheated
- Intermediate - Inadequate number/capacity of hot holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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1/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Identity of food or food product misrepresented. Menue stating Snapper- Invoices states Yellowtail- Vendors specified Snapper- Shall have specie's name on invoices until next routine inspection-
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed personal care item stored with food.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Rice and beans
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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9/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/21/2012 | Routine - Food | Call Back - Complied |
- Critical - cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walkin cooler. repeat violation.
- Critical - observed an open beverage container on a food preparation table or over / next to clean equipment / utensils. corrected on site.
- Critical - observed potentially hazardous food cold held at greater than 41 degrees fahrenheit. plant food and ready to eat at 51 degrees fahrenheit. corrective action. iced bag of ice / bain marie - repeat violation.
- Critical - outer openings of establishment cannot be properly sealed when not in operation.
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6/19/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler temperature at 47* F- Operator called repair immediately -
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Only two compartment sink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Vegetable at 47* F in walk in cooler- Other food in walk in cooler just prepared and cooling process
- Critical - Observed potentially hazardous food thawed at room temperature. Chicken Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Repeat Violation.
- Critical - Sink compartments too small to accommodate utensils or equipment. Only two compartment- One separation missing- Repeat Violation.
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2/2/2012 | Routine - Food | Warning Issued |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed interior of reach-in frezer soiled with accumulation of food residue. Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Walk in cooler Corrected On Site.
- Critical - Sink compartments too small to accommodate utensils or equipment. Only two compartments
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8/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Critical - Covered waste receptacle not provided in women's bathroom. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers. kitchen and service area
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over lettuce
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Wet mop not hung to dry. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. more than 200ppm Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.walk in cooler
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3/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed in reachin freezer and beef and chicken defrosting in same bin in standing water. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. observed in walkin cooler, raw fish over produce
- Critical. Observed food stored on floor. observed in walkin cooler
- Observed nonfood-grade containers used for food storage.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Electrical outlet missing cover plate. For reporting purposes only.
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10/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. Reachin cooler with drawers.
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3/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef & chicken Corrected On Site by moving to another reachin cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler with drawers, advised to not keep ant PHF in cooler until repaired.
- Critical. No conspicuously located thermometer in holding unit. Reachin cooler with drawers.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.cornmeal Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Tall uprigt reachin cooler has pooled blood in bottom .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelving under prep table. Repeat Violation.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 3/12/10.
- Critical. No Certified Food Manager for establishment. This violation must be corrected by : 3/12/10.
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1/11/2010 | Routine - Food | Warning Issued |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Repeat Violation.
- Observed employee with no hair restraint. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed soiled dry wiping cloth in use.
- Critical. Observed use of soiled customer utensils to provide second portions or refills. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. Side of stove. Repeat Violation.
- Observed residue build-up on nonfood-contact surface. Stove Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelves
- Critical. Observed rodent activity as evidenced by rodent droppings found. 4 dried beside water heater. Repeat Violation.
- Critical. Observed rodent activity as evidenced by rodent droppings found. 2 dried on floor beside steam table. Repeat Violation. Repeat Violation.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor. Repeat Violation.
- Observed wall soiled with accumulated food debris. Throughout. Repeat Violation.
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8/13/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 3/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/18/2009 | Routine - Food | Call Back - Complied |
| No report available. | 7/3/2008 | Routine - Food | Warning Issued |
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