- 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.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Beef burgers next to cook ribs **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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08/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Carrots
- Basic - Food stored on floor. Carrots
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Eggs, Burgers
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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3/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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11/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Stored food not covered in walk-in cooler.
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated dust.
- Critical - Observed food stored on floor. Corrected On Site.
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9/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated dust.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed soiled reach-in cooler gaskets.
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6/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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.
- Critical - Observed food stored on floor. WALKIN COOLER Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. WALKIN COOLER Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. RAW SHELL EGGS OVER COOKED CHICKEN. WALKIN COOLER Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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2/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- OBSERVED ATTACHED EQUIPMENT SOILED WITH ACCUMULATED DUST. FAN GUARD WALKIN COOLER.
- OBSERVED CUTTING BOARD GROOVED/PITTED AND NO LONGER CLEANABLE.
- OBSERVED GASKETS/SEALS ON COLD HOLDING UNIT IN POOR REPAIR. TRUE REFRIDGERATOR
- Critical - OBSERVED UNCOVERED FOOD IN HOLDING UNIT/DRY STORAGE AREA. WALKIN COOLER
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12/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner.cupbused as scoop Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.pickle buckets Corrected On Site.
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3/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area-lemons at coke area.
- Observed employee with ineffective hair restraint-blonde-female cook
- Observed gaskets/seals on cold holding unit in poor repair-3-door cookline
- Observed cutting board grooved/pitted and no longer cleanable-ric cookline Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.--prep area
- Observed build-up of grease on nonfood-contact surface-sides of fryer.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated black debris in dishwashing area-walls in back room.
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12/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit wings,ribs,beef cubes, cheese RIC'S 1 and 2. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit RIC 1 and 2.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods RIC #1,raw fish over fries. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods WIF seafood over french fries. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair RIC #3.
- Observed cutting board grooved/pitted and no longer cleanable RIC's on cookline .
- Observed cutting board grooved/pitted and no longer cleanable RIC 1 and 2.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Equipment and utensils not properly air-dried. Corrected On Site.
- Critical. Outer openings not protected with self-closing doors.
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6/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.
- Critical. Please see inspection report for more details.
- Please see inspection report for more details.
- Critical. Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided.
- Critical. A handwashing lavatory may not be used for purposes other than handwashing.
- Critical. Please see inspection report for more details.
- Please see inspection report for more details.
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4/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. Corrected On Site.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Observed attached equipment soiled with accumulated dust. fan motor
- Observed ceiling in disrepair. in kitchen
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10/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/10/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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