- Basic - Dusty ceiling tiles and/or air conditioning vent covers./ throughout the kitchen
- Basic - Walk-in cooler gaskets and freezer soiled with slimy/mold-like build-up.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ cooked cabbage at 125° 1/2 ago front counter , recommended to rapid re- heat at 165°for 15 sec.
- Intermediate - No probe thermometer provided to measure temperature of food products./ provide a thermometer to operator **Corrected On-Site**
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10/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line food-contact shelves. WALK IN COOLER SHELVES AND UNDER COOK LINE EQUIPMENT **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Ripped/worn tin foil used as food-contact shelf cover. COOK LINE AND SHELVES AT COOK LINE
- High Priority - Toxic substance/chemical improperly stored. IN DISH AREA HANDWASH SINK **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. DISH AREA HANDWASH SINK STORING SPRAY BOTTLES **Corrected On-Site** **Repeat Violation**
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3/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used on floor UNDER COOK LINE EQUIPMENT not replaced every day or when heavily soiled, whichever comes first.
- Basic - Cardboard used to line food-contact shelves. WALK IN COOLER
- Basic - Soiled wet and dry wiping cloths in use.
- Basic - Uncleanable knife block in use to store knives.
- High Priority - Pesticide-emitting strip present in dish/prep area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. CHICKEN WINGS IN WARMER 110-121F
- High Priority - Produce with mold-like growth. See stop sale. GREEN PEPPER
- Intermediate - Handwash sink used for purposes other than handwashing. DISH AREA HANDWASH SINK STORING EMPTY SPRAY BOTTLE AND OTHER ITEMS
- Intermediate - Hot water supply not maintained during peak periods. NO HOT WATER AT COOK LINE HANDWASH SINK WHILE USING WATER AT 3 COMPARTMENT 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. MULTIPLE ITEMS IN WALK IN COOLER
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12/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line food-contact shelves. WALK IN COOLER SHELVES
- Basic - Soiled dry wiping cloth in use.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
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7/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ALL PHF/TCS IN WALK IN COOLER AT 60-61F DUE TO POWER OUTAGE FROM FIRE IN NEIGHBORING STORE
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. ALL PHF/TCS IN WALK IN COOLER AT 60-61F DUE TO POWER BEING TURNED OFF FOR ALMOST 48HRS BECAUSE OF FIRE IN NEIGHBORING STORE.
- High Priority - Raw animal food stored over ready-to-eat food. RAW SHELL EGGS ON CANS OF SODA IN REACH IN COOLER
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5/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Ripped/worn/soiled tin foil used on stove.
- Basic - Uncleanable knife block in use to store knives.
- Intermediate - Hot water not provided/shut off at employee handwash sink. TURNED OFF - LEAKY PIPE
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2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed nonfood-grade containers used for food storage. RAW MEATS STORED IN PLASTIC SHOPPING BAGS IN WALK IN FREEZER
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. COOKED CHICKEN AT 80F and COOKED GOAT AT 108F ON PREP TABLE Corrected On Site.
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7/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed boxes of fish stored on floor in walk in freezer. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. lids on and stacked on top of each other. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
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1/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing. purple pitcher and food debris in cook line HWS. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. ackee scramble and cooked vegetables at 125F Corrected On Site. rapid reheat
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8/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Cookline Repeat Violation. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tong stored on a cardboard -cookline Corrected On Site.
- Nonfood-contact liner exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cardboard used a liner on the shelf -prep table
- Critical - Observed food being cooled by nonapproved method. Curry goat- covered during the cooling process. Corrected On Site.
- Observed single-service articles stored without protection from contamination. Patti bags in restroom -employees
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Gravy and plantain at 115 DF Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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2/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed frozen potentially hazardous food slacking at greater than 41 degrees Fahrenheit. Raw chicken thawing in stagnant water in three compartment sink.
- Critical. Observed food stored on floor. Bags of unopened rice stored on the floor in dry storage.
- Critical. Observed food stored on floor. Large bag of carrots stored on the floor in walkin cooler.
- Critical. Handwashing cleanser lacking at handwashing lavatory. HWS next to three compartment sink.
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7/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked chicken at 99 Degree F. out of temperature one hour. Corrected On Site. Chef reheated chicken to 165 Degree F.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Chef cutting washed gabage with bare hands. Corrected On Site.
- Observed nonfood-grade containers used for food storage. At kitchen preparation area.
- Observed moderate build-up of food dust on fan covers inside walk in freezer.
- Critical. Observed two small flying insects in mop sink area.
- Wet mop not hung to dry. Corrected On Site.
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3/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint. Cook with no hair restraint.
- Observed cutting board grooved and no longer cleanable. Cutting board in use for cutting raw meats is grooved and not cleanable.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. At employee restroom located in back kitchen.
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9/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/18/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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