- Basic - Bowl or other container with no handle used to dispense food, in sugar.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Open dumpster lid.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation,mr ear door by restrooms.
- Basic - Single-service articles not stored inverted or protected from contamination, aluminum pans on shelf in dry storage area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/18/2014 | Complaint Full | Admin. Complaint Callback Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Stove and grill
- Basic - Equipment in poor repair. Walk in cooler is not maintaining food at required temperature 41F or less.
- Basic - Hole in wall.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Flat grill next to the steam table.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
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1/10/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Stove and grill
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Equipment in poor repair. Walk in cooler is not maintaining food at required temperature 41°F or less.
- Basic - Food stored on floor.
- Basic - Hole in wall.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Flat grill next to the steam table.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
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1/3/2014 | Complaint Full | Warning Issued |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Frozen meat
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken, moved to the cooler. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Fish, shrimps, sausage and beef at 52°f on the drawer reach in cooler. Moved to the walk in cooler and iced down to 41°f **Corrected On-Site**
- 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. Beans
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef on the steam table at 126°f, reheated to 165°f **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw shrimps over cooked vegetables in the walk in cooler. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Back prep area **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Refrigerated drawers 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. Cookline refrigerated drawers.
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. **Corrected On-Site**
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12/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair.reach in cooler drawer
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Paper towel used as liner for food container.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Working containers of food removed from original container not identified by common name.Oil
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit.in reach in drawer- at 46? f- corrective action - leave in reach in freezer until walk in cooler reach 41? f
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All food in walk in cooler at 46/47? f- corrective action lowered thermostat- ( corrected cooling process in walk in cooler)
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Food cooling in walk in cooler at 160? f- corrective action - food graded iced pack **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.by back hand washing three compartment sink shall be in use until diswasher is properly repaired
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Insecticide/rodenticide use not in compliance with regulations. Hot shot for household use
- Observed dusty air conditioning vent covers.
- Critical - Observed unlabeled spray bottle. green and yellow liquid spray bottles
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8/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. tongs inside of shreaded meats on steam table
- Observed ice scoop with handle in contact with ice. Corrected On Site.
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3/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated dust. fan guard walk in cooler
- Observed attached equipment soiled with accumulated grease. hood filters
- Observed residue build-up on nonfood-contact surface. reach in freezer
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9/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk-in cooler at 45 ambient air temperature. unit was turned to lower temperature on thermostat and coong unit temperature dropped to 40 degrees during inspection. Note: watch this cooling unit closely and monitor temperature to always maintain all foods at 41 degrees or below. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. in several pulled pork containers in bain marie on cookline. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelfs.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
- Critical - Observed food stored on floor. bags of onions on floor. Corrected On Site.
- Observed heavy build-up of grease on nonfood-contact surface. on oven exterior. (handles, doors, knobs)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked pork on kitchen table ar 44 degrees. Was put back into refrigeration immediately. Note: All foods have to be either cold or hot held at proper temperatures and can not be left at room temperature. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork at 44 degrees, beef at 43 degrees, sauces at 43 degrees, chicken at 43 degrees, cheeses at 43 degrees, plant foods at 41-43 degrees. Note: all items have been places in either a different cooling unit maintaing 41 degrees or below, in freezer and placed on ice to maintain 41 degrees or below. Also walk-in cooler unit was turned to lower temperature. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. cooked pork thawing on prep table in kitchen. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef over tortillas in walk-in cooler.
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4/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with ineffective hair restraint.
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3/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.stored in opposite directions.
- 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. complete training within 60 days.
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12/28/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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