- Basic - Bathroom door left open other than during cleaning or maintenance.
- Basic - Bathroom door not self-closing.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Food pans.
- Basic - Employee personal items stored in or above a food preparation area. Employee cellar phone and pocket book on prep table in kitchen.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Food metal containers.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cook beef liver.
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10/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in kitchen. Produce.
- Basic - Ceiling tile in disrepair throughout kitchen.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Basic - Floor tiles missing in kitchen.
- Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen next to 3 compartment sink. **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Kidney, chicken and batter found in walk in cooler.
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5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen at 3 compartment sink.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of carrot
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots
- Basic - Equipment in poor repair, deep freezer door.
- Basic - No handwashing sign provided at a hand sink used by food employees. Next to 3 compartment sink
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Fish, gravy in walk in cooler
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9/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-contact equipment in poor repair. FLOOR FREEZER; INSULATION EXPOSED TO FOOD.
- High Priority - Food/ice received from unapproved source. See stop sale. SOUR SOP DRINKS.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. FRIED CHICKEN @ 95°; JERK CHICKEN @ 99°.
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6/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed inside/outside of dumpster not clean.
- Observed open dumpster lid.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Rice
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Plumbing system in disrepair. Three compartment sink faucet
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12/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03B-02-1 Cooked vegetables not held at 135 degrees Fahrenheit or above. PLANTAINS. 114 degrees AT CALL BACK.
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. MEAT PASTRY. 126 degrees AT CALL BACK.
- Critical - Violation: 08A-28-1 Observed food stored on floor. PRODUCE IN WALK IN COOLER. Repeat Violation. POTATOS and PLAINTAINS AT CALL BACK.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. EAST HAND SINK. Repeat Violation.
- Critical - Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. COOK DOES NOT DEMONSTRATE KNOWLEDGE OF HOT HOLDING TEMPERATORE OR PROPER COOLING PROCEDURES.
- Critical - Violation: 53B-03-1 Employee not familiar with the Heimlich maneuver. FRONT COUNTER FOOD EMPLOYEE DOES NOT DEMONSTRATE KNOWLEDGE OF HOT HOLDING REQUIREMENTS.
- 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. This violation must be corrected by : 5/29/12. MISSING: SIMONE AND LILY, NOT AVAILABLE UPON REQUEST AT CALL BACK.
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6/27/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. BEEF. 95 degrees AFTER 3 1/2 HOURS. CORRECTIVE ACTIONS TAKKEN. Repeat Violation.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. CHICKEN 85 degrees AFTER 3 1/4 HOURS. CORRECTIVE ACTION TAKEN. Repeat Violation.
- Critical - Cooked vegetables not held at 135 degrees Fahrenheit or above. PLANTAINS.
- Critical - Employee not familiar with the Heimlich maneuver. FRONT COUNTER FOOD EMPLOYEE DOES NOT DEMONSTRATE KNOWLEDGE OF HOT HOLDING REQUIREMENTS.
- Critical - Hand wash sink lacking proper hand drying provisions. EAST HAND SINK. Repeat Violation.
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 5/29/12.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 5/29/12.
- Critical - No Certified Food Manager for establishment. This violation must be corrected by : 5/29/12.
- 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. This violation must be corrected by : 5/29/12.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. COOK DOES NOT DEMONSTRATE KNOWLEDGE OF HOT HOLDING TEMPERATORE OR PROPER COOLING PROCEDURES.
- Critical - Observed food being cooled by nonapproved method. IN A COVERED METAL PAN AT ROOM TEMPERATURE AFTER 3 HOURS. 89 degrees, 88 degrees AFTER 25 minutes. CORRECTIVE ACTIONS TAKEN.
- Critical - Observed food stored on floor. PRODUCE IN WALK IN COOLER. Repeat Violation.
- Critical - Person in charge failed to insure proper cooling.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. MEAT PASTRY.
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3/29/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. AFTER 3 1/2 HRS greater than 70 degrees: CHICKEN. OPERATOR CHOSE TO STOP SALE RATHER THAN RE HEAT.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. AFTER 3 1/2 HRS. greater than 70 degrees: OX. OPERATOR CHOSE TO DISCARD RATHER THAN RE HEAT.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. AFTER 3 1/2 HRS. greater than 70 degrees: PORK. OPERATOR CHOSE TO DISCARD RATHER THAN RE HEAT.
- Critical - Hand wash sink lacking proper hand drying provisions. #1.
- Critical - Hand wash sink lacking proper hand drying provisions. #2.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor. PRODUCE IN WALK IN COOLER.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING BOARD.
- 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. ON FLOOR IN KITCHEN.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). CHICKEN. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). OX. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). PORK. Corrected On Site.
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12/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Exit sign installed to an area that is not an exit.
- Floors not maintained smooth and durable. TILES MISSING and LOOSE IN MENS RESTROOM.
- Observed employee with no hair restraint.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. BEEF CHICKEN and PORK IN FLOOR FREEZER.
- Critical - Paper towels at hand sink not dispensed in a mannner that prevents contamination.
- Critical - Vacuum breaker mising at hose bibb. AT MOP SINK.
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6/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food container not properly labeled. DRINKS IN PLASTIC CONTAINERS.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. KINGFISH #1. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. KINGFISH #2. Repeat Violation.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. FRIED CHICKEK. Repeat Violation.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Observed attached equipment soiled with accumulated dust. FANGUARDS IN WALK IN COOLER.
- Critical. Exit signs not properly illuminated. For reporting purposes only. NORTH HALLWAY EXIT.
- 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. NO TRAINING MATERIALS ON PREMISES. NO PROOF OF ANY EMPLOYEE TRAINING, PAST OR PRESENT, AVAILABLE UPON REQUEST. Repeat Violation.
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11/24/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. CHICKEN. Repeat Violation.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. FISH. Repeat Violation.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. ROASTED CJICKEN Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. RAW EGGS ABOVE PRODUCE IN WALK IN COOLER.
- Critical. Observed food stored on floor. BANANAS IN WALK IN COOLER. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed attached equipment soiled with accumulated dust. FANGUARDS IN WALK IN COOLER ENCRUSTED WITH BLACK "MOLD-LIKE" RESIDUE.
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6/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. BEEF PATTIES IN WALK IN COOLER.
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. CHICKEN PATTIES IN WALK IN COOLER.
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. THREE COOKED FOOD ITEMS IN WALK IN COOLER. 2 VEVETABLE DISHES & 1 MEAT DISH.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. BEEF & CHICKEN PATTIES. 122 degrees at call back.
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- 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. This violation must be corrected by : 12/9/09. NO PROOF OF ANY EMPLOYEE PAST OR PRESENT AVAILABLE. NO TRAINING MATERIALS ON PREMISES.
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12/28/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. BEEF PATTIES IN WALK IN COOLER.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. CHICKEN PATTIES IN WALK IN COOLER.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. THREE COOKED FOOD ITEMS IN WALK IN COOLER.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. BEEF & CHICKEN PATTIES.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. CHICKEN FRONT COUNTER. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Observed employee with no beard guard/restraint.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification. OBTAINED INFO FROM MY LAST INSPECTION. NO PROOF 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. This violation must be corrected by : 12/9/09.
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10/9/2009 | Routine - Food | Warning Issued |
| No report available. | 5/8/2009 | Food-Licensing Inspection | Call Back - Complied |
| No report available. | 3/9/2009 | Food-Licensing Inspection | Warning Issued |
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