- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 100 °f. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Open dumpster lid.
- Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
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09/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bathrooms.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Beans.
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3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/27/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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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7/26/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Covered waste receptacle not provided in women's bathroom. Unisex bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Open dumpster lid.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Rice and peas and red peas in walk- in cooler.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice and peas and red peas.
- 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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7/25/2013 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. In dining room
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal inserts
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Need splash guard at hand wash sink in kitchen and service area
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Open dumpster lid.
- Basic - Self-closing device on bathroom door disconnected/broken. Male restroom
- Basic - Storage of maintenance equipment in areas that may result in cross contamination. Hammer on walk in cooler shelf.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Exceed 500 ppm **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Sauce and pork
- High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Chlorine exceed 500 ppm **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beef in walk in cooler
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2/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice in the walkin cooler.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed single-service articles improperly stored. Take out containers not stored inverted behind the front counter. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Rice in the walkin cooler.
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10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed food stored on floor. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.---two sinks. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
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4/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Cardboard-
- Observed residue build-up on nonfood-contact surface. Walk in cooler shelves
- Observed utensils in poor condition. Scoope missing handle- in rice
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked chicken in hot holding- 115* F - Corrective action- Cover chicken-
- Critical - Working containers of food removed from original container not identified by common name. Chicken in walk in cooler Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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11/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chicken, rice, oxtail and curry goat in walk in cooler .
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, chicken , oxtail ,curry goat and rice in walk-in cooler .
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust, ac vents.
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6/16/2011 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, chicken , oxtail ,curry goat and rice in walk-in cooler .
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed attached equipment soiled with accumulated dust, ac vents.
- Observed nonfood-contact equipment in poor repair, shelf.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chicken, rice, oxtail and curry goat in walk in cooler .
- Critical - Observed roach activity as evidenced by 3 live roaches found crawling on wall and shelf in kitchen This violation must be corrected by : 6-16-2011.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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6/15/2011 | Routine - Food | Warning Issued |
- Critical. Observed the use of unpasteurized milk products, indicated on label "pasteurized".
- Critical. Stop Sale issued due to lack of proof that milk products used in individually bottled products are being pasteurized.
- Observed attached equipment soiled with accumulated grease, hood filters.
- Critical. Observed unlabeled spray bottle.
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11/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed the use of unpasteurized milk products.
- Critical. Stop Sale issued due missing product warning, carrot juices, stamina, homeade soursop. (This product has not been pastaurized and therefore may contain harmful bacteria that can cause serious illness to children, the elderly, and people with weakned immune system).
- Observed floor and wall junctures not coved next to three compartments sink.
- Observed wall soiled with accumulated food debris in kitchen.
- Observed attached equipment soiled with accumulated grease, hood filters. Repeat Violation.
- No plan review submitted and renovations in progress, juice bar. Repeat Violation.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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5/27/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in walkin cooler. This violation must be corrected by : 12/8/09.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, walkin cooler. This violation must be corrected by : 12/08/09.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink at juice bar.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees by juice bar.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease, hood filters.
- Violation: 51-16-1 No plan review submitted and renovations in progress at juice bar.
- 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 : 2/8/10.
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2/8/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in walkin cooler. This violation must be corrected by : 12/8/09.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, walkin cooler. This violation must be corrected by : 12/08/09.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink at juice bar.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees by juice bar.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease, hood filters.
- Violation: 51-16-1 No plan review submitted and renovations in progress at juice bar.
- 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 : 2/8/10.
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12/8/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in walkin cooler. This violation must be corrected by : 12/8/09.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above, chicken at 119* degrees by frontline.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, walkin cooler. This violation must be corrected by : 12/08/09.
- Critical. Hot water not provided/shut off at employee hand wash sink at juice bar.
- Critical. No handwashing sign provided at a handsink used by food employees by juice bar.
- Observed attached equipment soiled with accumulated grease, hood filters.
- Critical. License expired within 30 days after expiration date, 12/01/09. This violation must be corrected by : 2/8/10.
- No plan review submitted and renovations in progress at juice bar.
- 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 : 2/8/10.
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12/7/2009 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, goatmeat.
- Observed cutting board grooved/pitted and no longer cleanable.
- Food-contact surface not smooth and easily cleanable, shelves rusted in walkin cooler.
- Observed open dumpster lid.
- Observed wall soiled with accumulated grease, behind microwave.
- Observed attached equipment soiled with accumulated grease, hood filters.
- Critical. Observed unlabeled spray bottle.
- Critical. Exit signs not properly illuminated and in disrepair by rear door. For reporting purposes only.
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7/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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