- Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage area
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Cups and napkins in dry storage area
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Container of sauce and gallon bottles of milk
- Basic - Covered waste receptacle not provided in women's bathroom. In employee restroom and public restroom
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Numerous in kitchen area
- Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on shelf in ware wash area **Repeat Violation**
- Basic - Food stored on floor. Bag of sugar in dry storage area and container of oil on cook line **Repeat Violation**
- Basic - Grease accumulated under cooking equipment. Stoves on cook line **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. 2 door make table on cook line
- Basic - Soiled reach-in cooler gaskets. Numerous in kitchen area
- Basic - Working containers of food removed from original container not identified by common name. Numerous containers in walk in cooler
- High Priority - Live, small flying insects in dining area. Around drink dispensing machine
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Vegetable Marsala 51° fish 77° in 3 door reach in cooler near cook line, curd rice 65° rice 144° on buffet line
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Baby corn 130° punugulu 132° fish curry 130° on buffet line
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw fish over vegetables in freezer across from three compartment sink
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Heavy build up of black mold like substance on top interior of ice machine
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Nozzles and surrounding areas in dining area
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken 86° vegetable kurma 93° on shelf across from three compartment sink, corrective action: manager put food in walk in cooler
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Lentel batter cook line.
- Basic - Build-up of grease on nonfood-contact surface. Deep fryer cabinet **Repeat Violation**
- Basic - Ceiling tile in disrepair. Badly stained
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plates and pans kitchen rack. **Repeat Violation**
- Basic - Exterior door has a gap at the threshold that opens to the outside. By dining area rest rooms **Repeat Violation**
- Basic - Food stored on floor. Jug of cooking oil **Repeat Violation**
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Under cola dispenser. **Repeat Violation**
- Basic - Reuse of single-service articles. Plastic bottles reused for water, originally held lime juice.
- Basic - Spray bottle containing a food product not labeled. Water at make table
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation**
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2/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Hood filters.
- Basic - Build-up of grease on nonfood-contact surface. Deep fryer cabinet
- Basic - Ceiling soiled with accumulated food debris. Kitchen
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Dining room area. Also kitchen.
- Basic - Floor tiles cracked, broken or in disrepair. Walk in cooler.
- Basic - Floor tiles missing. Kitchen
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Door runners Pepsi cooler.
- Basic - Food stored on floor. Cooking oil
- Basic - Ice scoop stored with handle in contact with ice in ice bin under cola dispenser.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Raw chicken walk in cooler.
- Basic - Reach-in cooler gasket torn/in disrepair. Cookline
- Basic - Uncovered food stored near sink exposed to splash. Floor of reach in cooler puddled with water
- 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.
- Intermediate - No soap provided at handwash sink. Kitchen
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. And no time mark for buffet.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken.
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8/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. For crepes also bulk containers
- Basic - Build-up of grease on nonfood-contact surface. Hood filters and inside deep fryer cabinet.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored on floor. Cooking oil.
- Basic - Stored food not covered in walk-in cooler. Cooked rice.
- 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. Bulk containers, salt, semolina
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Used as bulk containers.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink cookline
- Intermediate - No soap provided at handwash sink. By 3comp sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Marinated chicken. Also cooked foods walk in cooler
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1/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Handsink by stove
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk containers.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Torn open bag of spices spilled on shelf.
- Observed ceiling in disrepair. Tiles missi and stained in kitchen. Also black buildup wall behind 3 comp sink.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food being cooled by nonapproved method. Pans deeper then 4 inches and covered. Corrected On Site.
- Critical - Observed food stored on floor. Cooking oil. Also open bag of flour. Also cloth under cuttigboard.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Spices.
- Critical - Observed live flies in kitchen.
- Observed personal care item stored with food. Purse on prep table
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/26/2012 | Routine - Food | Admin. Complaint Callback Complied |
- 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. Cooked meats and vegetables walk in cooler.
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. Spices
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Lentels 46 f, chicken 47 f, walk in cooler. Put in smaller containers. Corrected On Site.
- Critical - Violation: 09-05-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Spices
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 18-05-1 Observed old food stuck to clean dishware/utensils. Knives on rack.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Inside deep fryer cabinet.
- Violation: 24-11-1 Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Not inverted.
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture. Under kitchen handsink.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. Handsink by 3 comp sink.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 37-05-1 Observed wall soiled with accumulated food debris. Around stove.
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- Violation: 51-16-1 No plan review submitted and renovations in progress. New dining area with buffet tables and seating added. Increased square footage of restaurant.
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1/18/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- 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. Cooked meats and vegetables walk in cooler.
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. Spices
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Lentels 46 f, chicken 47 f, walk in cooler. Put in smaller containers. Corrected On Site.
- Critical - Violation: 09-05-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Spices
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 18-05-1 Observed old food stuck to clean dishware/utensils. Knives on rack.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Inside deep fryer cabinet.
- Violation: 24-11-1 Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Not inverted.
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture. Under kitchen handsink.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. Handsink by 3 comp sink.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 37-05-1 Observed wall soiled with accumulated food debris. Around stove.
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11/15/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- No plan review submitted and renovations in progress. New dining area with buffet tables and seating added. Increased square footage of restaurant.
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11/15/2011 | Routine - Food | Warning Issued |
- Equipment or utensils not designed or constructed in a durable manner. Inside lid to ice machine.
- Critical - No handwashing sign provided at a handsink used by food employees. Handsink by 3 comp sink.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of bulk containers.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelves dry storage area.
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Observed build-up of grease on nonfood-contact surface. Inside deep fryer cabinet.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. Container of chicken by deep fryer.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Spices
- Observed leaking pipe at plumbing fixture. Under kitchen handsink.
- Critical - Observed live flies in kitchen.
- Observed nonfood-grade containers used for food storage. Bulk containers lentels and flour.
- Observed old food stuck to clean dishware/utensils. Knives on rack.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Lentels 46 f, chicken 47 f, walk in cooler. Put in smaller containers. Corrected On Site.
- Critical - Observed toxic item stored by food. Windex on shelf with food items.
- Observed wall in disrepair. By handsink, wall separating.
- Observed wall soiled with accumulated food debris. Around stove.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked meats and vegetables walk in cooler.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Not inverted.
- Critical - Working containers of food removed from original container not identified by common name. Spices
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8/30/2011 | Routine - Food | Warning Issued |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Also badly stained.
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6/7/2011 | Routine - Food | Call Back - Complied |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Also badly stained.
- Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dry storage shelves, unsealed wood.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Dry storage shelves.
- Violation: 24-08-1 Equipment and utensils not properly air-dried. Pans on shelf.
- Critical - Violation: 35B-03-1 Outer openings not protected with self-closing doors. Rear door.
- 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.
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3/15/2011 | Routine - Food | Call Back - Extension given, pending |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Stored on floor.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler.
- Equipment and utensils not properly air-dried. Pans on shelf.
- Equipment or utensils not designed or constructed in a durable manner. Metal banded brush in oil.
- Critical - Hand wash sink lacking proper hand drying provisions. By 3 comp sink.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Kitchen at dishwashing station.
- 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.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dry storage shelves, unsealed wood.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Dry storage shelves.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Clean utensils in dirty container.
- Observed cutting board grooved/pitted and no longer cleanable. Also badly stained.
- Critical - Observed dead roaches on premises. 3 dead roaches by ice machine.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Using tin can on cookline to wash hands.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Chopping onions. Corrected On Site. Washed hands put on gloves.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. Handsinks used as dumpsinks.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Bulk container.
- Critical - Observed interior of microwave soiled.
- Observed nonfood-grade containers used for food storage. Bulk containers.
- Observed old food stuck to clean dishware/utensils. Strainer on ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken 61'F, Rice 58'F, Goat 68'F, Chicken 56'F, Chicken 57'F. Water in cooler.
- Observed reuse of single-use articles. Can used for water to wash hands cook line.
- Critical - Observed toxic item improperly stored. Insect spray on shelf with glassware. Also upholstry cleaner and gap filler.
- Critical - Observed uncovered food in holding unit/dry storage area. Open bags of foods dry stoorage area.
- Critical - Outer openings not protected with self-closing doors. Rear door.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice 108 f, rice cooker. Corrected On Site. Microwaved.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Individual containers milk.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Bulk containers.
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3/14/2011 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in make table cooler
- Critical. No conspicuously located thermometer in holding unit. Make table cooler. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Cup in rice cooker and sugar bin
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Bowl in rice bin
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. On cookline water in container at 67 F
- Observed ice scoop with handle in contact with ice. Pitcher in icemachine
- Observed cutting board grooved/pitted and no longer cleanable. Make table cooler
- Observed nonfood-grade bags used for food storage. Grocery store bags used to store raw meats in, in walkin freezer
- Observed nonfood-contact equipment in poor repair Walkin freezer condenser/motor missing fan covers
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Interior back of make table coolers, under lid
- Observed gaskets with dirt build-up. Make table cooler gaskets
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Clean utensils stored in container with debris build up in bottom
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Cutting boards an large pots stored on kitchen floor
- Observed reuse of single-service articles. Cans being re-used
- Critical. Hot water not provided/shut off at employee hand wash sink. Kitchen handsink
- Critical. Outer openings not protected with self-closing doors. Rear kitchen door
- Observed food debris accumulated on kitchen floor. Throughout kitchen
- Observed wall soiled with accumulated food debris. By cookline
- Observed attached equipment soiled with accumulated food debris. Tables and shelves throughout kitchen
- Observed ceiling in disrepair. Throughout kitchen
- Observed personal care item stored with food. Jackets and keys stored over shelf above make table cooler
- Carbon dioxide/helium tanks not adequately secured.
- 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. Licensing inspection
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1/11/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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