- Basic - Cutting board has cut marks and is no longer cleanable. Observed the cutting board on the Bain Marie cooler on the cook's line is very deeply grooved. Also observed a deeply grooved cutting board in the rear prep room. **Warning**. Observed the same at the callback inspection.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed 5 in use serving spoons stored in water with a temperature of 120° on a prep table in the kitchen. **Corrected On-Site** **Warning**. At callback, observed in -use utensils stored in a container of standing water with a temperature of 83° on a prep table in the kitchen
- Basic - Sponge used as a wiping cloth on a food-contact surface in the 3 compartment sink at the rear of the kitchen. **Warning**. Observed the same at the callback inspection.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed cooked pork being held on a shelf above the kettle cookers and stoves at 114°-121°, cooked curried goat at 91° and cooked fish at 74°-79° **Warning**. At callback inspection observed cooked food stored on the shelf above cooking equipment with the following temperatures. Cooked brown stew chicken 86°-112°, cooked King fish 88°-116°, cooked curried chicken 91°-137°, curried goat 124°-176°. Also observed the following temperatures of cooked plantains in a large pot left out in the kitchen, plantains 91°-94°,
- Intermediate - Cutting board(s) stained/soiled. The cutting board on the Bain Marie cooler on the cook's line. Also observed a soiled cutting board in the rear prep room. **Warning**. At callback inspection, observed that the deeply grooved cutting board on the Bain Marie cooler on the the cook's line is soiled.
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**. Observed no probe thermometer available to take temperatures at the callback inspection.
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10/23/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Ceiling tile in disrepair. Observed a broken ceiling tile above the dish machine. **Warning**
- Basic - Clean utensils or equipment stored in dirty dripper well that does not work. Utensil were removed, cleaned and sanitized. **Corrected On-Site** **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Observed the cutting board on the Bain Marie cooler on the cook's line is very deeply grooved. Also observed a deeply grooved cutting board in the rear prep room. **Warning**
- Basic - Food stored in holding unit not covered. Observed that raw pigs tail and raw pork are not covered in the walk-in cooler **Corrected On-Site** **Warning**
- Basic - Food stored on floor. Observed a bag of sugar stored on the kitchen floor under a hand sink. **Corrected On-Site** **Warning**
- Basic - Hole in wall. Observed a hole in the wall at the floor in the kitchen to the left of the hand sink. Observed a hole in the wall in the dry store room near the ice machine. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed 5 in use serving spoons stored in water with a temperature of 120° on a prep table in the kitchen. **Corrected On-Site** **Warning**
- Basic - Leaking pipe at plumbing fixture under the 3 compartment sink in the rear of the kitchen. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers above the dish machine. Observed no light cover on the lights above the rice in the rear store room. **Warning**
- Basic - Shelf under preparation table along the wall in the kitchen is soiled with food debris. **Warning**
- Basic - Sponge used as a wiping cloth on a food-contact surface in the 3 compartment sink at the rear of the kitchen. **Warning**
- Basic - Wall soiled with accumulated black mold-like substance in dishwashing area in the rear prep room above the 3 compartment sink and under the 3 compartment sink in the rear of the kitchen. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses in the kitchen. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All food in the Bain Marie cooler on the cook's line. **Warning**
- 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. Observed that there is no sanitizer available for the dish machine. Observed that a 2.5 empty container of Orange Force cleaner is connected to the dish machine as sanitizer. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed cooked pork being held on a shelf above the kettle cookers and stoves at 114°-121°, cooked curried goat at 91° and cooked fish at 74°-79° **Warning**
- High Priority - Raw animal food stored over cooked food. Observed raw chicken stored above cooked pigeon peas in the walk-in cooler. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw shell eggs over shredded cheese in the walk-in cooler. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over fish and pork. **Corrected On-Site** **Warning**
- High Priority - potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. The cooked bananas in the side steam table behind the front counter. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink in the rear of the kitchen. **Warning**
- Intermediate - Cutting board(s) stained/soiled. The cutting board on the Bain Marie cooler on the cook's line. Also observed a soiled cutting board in the rear prep room. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the front counter, the hand sink in the rear of the kitchen or the hand sink by the dish machine. **Corrected On-Site** **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - Reach-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. The Bain Marie cooler on the cook's line. **Warning**
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08/21/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable. Kitchen Bain Marie cooler board.
- Basic - Equipment in poor repair. Cooks line Bain Marie cooler is unable to maintain TCS food at proper temperatures.Do not store any TCS (time/temperature control for safety) foods in this unit until it is repaired and able to maintain food at proper temperatures.
- Basic - Hole in wall. To the right of the hand sink in the kitchen.
- Basic - Interior of microwave soiled with encrusted food debris. Inside top of the microwave oven with the broken handle in the kitchen.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above the dish machine.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Salt, sugar
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Kidney, liver and beans in the cooks line Bain Marie cooler.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Salt fish fritters in the steam table in the front counter. Rapidly reheated to 173° and then kept covered in the steam table. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw fish **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Kitchen.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. 2 small steam table pans in the hand sink behind the front counter **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cooks line Bain Marie cooler.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the dish machine room **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. By the 3 compartment sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken cooling in the walk-in cooler.
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cove molding at floor/wall juncture broken/missing. Storage area by ice machine.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. Broken microwave handle.
- Basic - Floor tiles cracked, broken or in disrepair. Kitchen area,
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Sugar container. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Frigidaire reach-in freezer.
- Basic - Leaking pipe at plumbing fixture. Handwash sink in kitchen. **Corrected On-Site**
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front service area. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reuse of single-service articles. Dry seasoning containers and vinegar containers used for sauces and salt.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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. Sugar container.
- High Priority - Toxic substance/chemical improperly stored. Ajax on handwash sink.
- High Priority - Use of unpasteurized milk products. See stop sale. Carrot juice made on site.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee used handwash sink as a dump sink. Cut lettuce and bowl in handwash sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front service area. **Corrected On-Site**
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8/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/7/2013 | Complaint Full | Call Back - Complied |
- No plan review submitted and renovations in progress.Relocation of dishwasher and three compartment This violation must be corrected by : 12/22/12.
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12/27/2012 | Complaint Full | Call Back - Extension given, pending |
- Floors not maintained smooth and durable. Recent plumbing repair- Floor repair in process-
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- No plan review submitted and renovations in progress.Relocation of dishwasher and three compartment This violation must be corrected by : 12/22/12.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed potentially hazardous food thawed in an improper manner. Fish Corrected On Site.
- Observed sponge used as a wiping cloth on a food-contact surface. Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Dry storage area
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fish with vegetables in hot holdings at 108* F- Correcctive action - Reheated- and filled hot hotding with water for better conduction of heat
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fried fish in kitchen- Corrective action - Reheated in oven-
- Rinse solution not clean.
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10/22/2012 | Complaint Full | Warning Issued |
- Violation: 29-08-1 Plumbing system in disrepair. One faucet in three compartment sink by the walk in cooler-
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9/21/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler This violation must be corrected by : 09/19/12.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. From walk in cooler-Whole chicken at 56* F, Curry goat at 62* F, Brown stew sauce chicken at 72* F, Curry chicken at 63* F,Oxtail at 65* F and peas at 50* F- See stop sale notice-
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Five pounds of fish- Cooked from previous day at 3pm ( 09/17/12 )- Stop sale issued
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked chicken at 87* F cooling from 6 am until present time ( 9:41 am)- Corrective action - In walk in cooler with ice pack-
- Observed a lot of food debris accumulated on floor under equipments and by water heater-
- 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 , raw beef and raw chicken at 45* F- Corrective action in walk in freezer-
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw fish at 62* F in kitchen- Corrective action - Fried
- Plumbing system in disrepair. One faucet in three compartment sink by the walk in cooler-
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Several foods in walk in cooler-
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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9/18/2012 | Routine - Food | Warning Issued |
- Critical - Food not stored in a clean/dry location that is not exposed to splash- Rice-. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.By walk in cooler Corrected On Site.
- Critical - Observed food stored on floor. Fish in walk in freezer- Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Flour and Rice-
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/30/2012 | Routine - Food | Call Back - Complied |
- 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 This violation must be corrected by : 03/12/12.
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3/12/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Spoon in salad Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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 This violation must be corrected by : 03/12/12.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- 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 food being cooled by nonapproved method. Cooling fod covered Corrected On Site.
- Critical - Observed food stored on floor Goat/beef in walk in freezer Corrected On Site.
- Critical - Observed soil residue in storage containers.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Rice/Beans
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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1/12/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Covered waste receptacle not provided in women's bathroom. Employee's restroom -
- Drain cover(s) missing.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory.Employee's restroom - Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Employees restroom -
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed grease accumulated on kitchen floor. Dry storage room-
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over rice in walk in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/ Repeat Violation.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Dry storage- sugar rice-
- Critical - Observed toxic item stored by utensils.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors mens and ladiesroom.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours noodles and chicken wings. Corrected On Site. Employee volutarily discarded.
- Critical - Hand wash sink lacking proper hand drying provisions back kitchen.
- Critical - Hand wash sink lacking proper hand drying provisions, bar.
- Critical - Hot water not provided/shut off at employee hand wash sink , frontline.
- Critical - No handwashing sign provided at a handsink used by food employees mens room.
- Critical - No handwashing sign provided at a handsink used by food employees,bar.
- Observed cutting board grooved/pitted and no longer cleanable back kitchen.
- Critical - Observed food being cooled by nonapproved method, wrapped tightly and covered. Corrected On Site.Employee uncovered.
- Critical - Observed food stored on floor,beverage s by reachin freezer.
- Critical - Observed live flies in back kitchen.
- Observed nonfood-grade containers used for food storage, shopping bags.
- Critical - Observed uncovered food in holding unit/dry storage area,cornstarch.
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2/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. kingfish, baked & fried chilcken.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chilcken over raw beef in walkin Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. front counter.
- Observed nonfood-grade containers used for food storage. plastic grocery bags used for unpackaged foods
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. no sanitizer used
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. Bot bathrooms.
- Critical. No handwashing sign provided at a handsink used by food employees by walkins. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions by walkins Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory by walkins. Corrected On Site.
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10/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/22/2010 | Routine - Food | Call Back - Complied |
- Violation: 51-16-1 No plan review submitted and renovations in progress. This violation must be corrected by : 06/13/10.
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6/22/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Stew in long term reach in cooler
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Ready to eat
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Buffet back up
- 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.Table salt and flour
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed nonfood-grade containers used for food storage. Plastic bags in freezer
- Observed reach in freezer gasket torn/in disrepair.
- Observed large storage container in disrepair
- Observed build-up of grease on nonfood-contact surface. Shelves for utensils
- Observed residue build-up on nonfood-contact surface. Bottom shelves of prep table
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed clean utensils/equipment stored in dirty drawer by cook line
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed grease accumulated under cooking equipment,reach in cooler and shelves
- Critical. Observed toxic item stored by food. Rice stored by chemicals
- No plan review submitted and renovations in progress. This violation must be corrected by : 06/13/10.
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4/13/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. All food containers.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chicken , Corrected On Site by cooking.
- Critical. Cooked vegetables not held at 135 degrees Fahrenheit or above. plantains Corrected On Site by reheating
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. jerk chicken & pork Corrected On Site by reheating .
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. fried chicken Corrected On Site by reheating .
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Sugar.
- Critical. Observed hand wash sink used for purpose other than washing hands. Wiping cloth storage
- Observed gaskets/seals on cold holding unit in poor repair. reachin cooler in rear of kitchen
- Observed gaskets/seals on cold holding unit in poor repair. Reachin cooler in front of kitchen .
- Critical. Covered waste receptacle not provided in women's bathroom.
- Ceiling tile missing in mens' bathroom .
- Observed ceiling in disrepair in hallway near reardoor.
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3/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Handwashing cleanser lacking at handwashing lavatory beside 3 compartment sink.
- Observed food debris accumulated on kitchen floor. Under shelves.
- Observed hole in wall.
- Ceiling not smooth and easily cleanable.
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9/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/22/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/1/2008 | Routine - Food | Inspection Completed - No Further Action |
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