- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - Hood soiled with accumulated grease. **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Leaking pipe at plumbing fixture. Hand washing sink in dish area.
- Basic - Nonfood-contact equipment in poor repair. Oven door.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by dish area blocked. **Repeat Violation**
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10/09/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment in poor repair. Observed the walk in cooler holding an ambient temp of 51° F. Corrective action taken by operator to remove all potentially hazardous foods. Until repair person gets here.
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - Hood soiled with accumulated grease. **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Leaking pipe at plumbing fixture. Hand washing sink in dish area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler.
- Basic - Nonfood-contact equipment in poor repair. Oven door.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed chicken 51° F, Beef 51° F, Fish 50° F, cooked rice 51° F. See stop sale
- 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. Observed soup 51°, chicken 51° F, Beef 51° F, Fish 50° F, cooked rice 51° F.previous day
- High Priority - Raw animal food stored over cooked food. Observed beef held over cooked veggies in reach in cooler. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs and chicken over cut potatoes. **Warning** **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed chicken over beef. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed chicken over beef and beef over fish. **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by dish area blocked. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed soup prepared previous day not date marked. **Corrected On-Site**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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10/08/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up. **Repeat Violation** **Warning**
- Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
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08/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. **Warning**
- Basic - Accumulation of food debris/soil residue on soap dispenser. **Warning**
- Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Food stored in holding unit not covered. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning**
- Basic - Single-service items stored on floor. **Corrected On-Site** **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up. **Repeat Violation** **Warning**
- Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
- Basic - Wall soiled with accumulated grease. By steam table **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken at 106°f sitting in kitchen table **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 66°f. Corrective action taken. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Plantains **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site** **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. Back room area next to walk in cooler and waitress service area (ice bin, coffee machine, toaster) **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by shelf. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Block with a shelf **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.shredded beef covered in walk in cooler **Corrected On-Site** **Warning**
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6/16/2014 | Routine - Food | Warning Issued |
- Basic - Attached equipment soiled with accumulated dust. Screen door is torn and dusty.
- Basic - Attached equipment soiled with accumulated grease. Exhaust fan in kitchen
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean equipment stored on floor. Pots
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - Soiled reach-in cooler gaskets. Refrigerator in storage room.
- Basic - Stored food not covered in walk-in cooler. Chicken plantains, pork
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- High Priority - Raw animal food stored over cooked food. Beef over cooked pork
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over plantain
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Beef over fish
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Beef over fish
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cold water not provided/shut off at employee handwash sink.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Handwash sink not accessible for employee use at all times. Dish area blocked by shelf.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Dish area
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soil residue in food storage containers. Bread crumbs
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12/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated grease. Exhaust fan
- Basic - Clams/mussels/oysters removed from original container for long-term storage.
- Basic - Faucet/handle missing at plumbing fixture. HWS KITCHEN
- Basic - Food stored on floor.
- Basic - Gaskets/seals on holding unit in poor repair. WIF
- Basic - In-use knife/knives stored in crack between equipment and wall. Service area
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler shelves soiled with rust, debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef
- High Priority - Toxic substance/chemical improperly stored. Wd40 oven cleaner in dish area
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Handwash sink missing in food preparation room or area. Service station
- Intermediate - Metal stem-type thermometer soiled.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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7/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Ceiling fan had accumulation of dust/debris.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Water leaking from faucet/faucet handle. In 3 compartment sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Live flies in kitchen.
- High Priority - Vacuum breaker missing at hose bibb. In mop sink
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Handwash sink not accessible for employee use at all times.blocked
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. **Corrected On-Site**
- Critical - Handwash sink not accessible for employee use at all times. Dish area shelf in the way.
- Lights missing the proper shield, sleeve coatings or covers. Dish wash area
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed food stored on floor. Cokes and beer in storage room
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Shrimp over vegetables reach in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish in reaching cooler across from grill
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Beef next to chicken
- Observed residue build-up on nonfood-contact surface. Walk-in cooler shelves rusty and dirty.
- Critical - Observed soiled reach-in cooler gaskets. Kitchen across from grill
- Critical - Observed uncovered food in holding unit/dry storage area. Lemonade in reach in cooler
- Observed walk-in cooler gasket torn/in disrepair. Walk-in freezer
- Plumbing system in disrepair. Faucet on hand wash sink is loose from sink
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/12/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. **Corrected On-Site**
- Critical - Hand wash sink lacking proper hand drying provisions. Dish was area
- Critical - Handwash sink not accessible for employee use at all times. Dish wash area
- Lights missing the proper shield, sleeve coatings or covers.dish wash area
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Lids on storage can for beans. Shelves in walk-in cooler rusting and dirty
- Critical - Observed food stored on floor.walk in cooler onions chicken
- Observed ice scoop with handle in contact with ice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken in reach in .prepped 1 hour ago
- Critical - Observed potentially hazardous food thawed in standing water. Fish in dish wash area thawed in bucket.
- Observed residue build-up on nonfood-contact surface.handles on hand wash sink in dish was area
- Critical - Observed soiled reach-in cooler gaskets. Kitchen
- Critical - Observed uncovered food in holding unit/dry storage area. Broccoli in reach in cooler not in container or covered. Storage room. Walk in cooler onions and chicken
- Observed utensils stored in crevices between equipment.
- Observed walk-in cooler gasket torn/in disrepair.
- Plumbing improperly installed. Faucet loose on hand wash sink in dish wash area
- Plumbing system in disrepair. Hand wash sink not draining dish was area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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12/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. blocked.
- Observed grease accumulated under cooking equipment.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. raw meats removed from original package .
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2/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/23/2011 | Routine - Food | Call Back - Complied |
- Critical - Observed food stored in a prohibited area. All raw mears stored in units above 41F.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. all raw mests stored outside the original packages in all reach in units and walkin cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. all leftover foods in all reach in units and walkin coolers.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/22/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/30/2011 | Routine - Food | Call Back - 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.
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. CLAMS AT walk iin freezer
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Violation: 24-08-1 Equipment and utensils not properly air-dried.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. *UTENSILS INSIDE BY DISHWASHER
- Violation: 51-18-1 No copy of latest inspection report.
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification.
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4/27/2011 | Routine - Food | Call Back - Extension given, pending |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 49 degrees f
- Equipment and utensils not properly air-dried.
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed handwash sink used for purposes other than handwashing. *UTENSILS INSIDE BY DISHWASHER
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed toxic item stored by utensils. /OVEN CLEANER
- Critical - Observed uncovered food in holding unit/dry storage area. CLAMS AT walk iin freezer
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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4/26/2011 | Routine - Food | Warning Issued |
- Critical. Observed food stored on floor.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice.
- Observed ripped/worn tin foil used as shelf cover. WAITER STATION
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. WOOD
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. /BOWL
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Light not functioning.
- Critical. Hotel and Restaurant license not properly displayed.
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5/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. (ICE SCOOP MISSING HANDLE)
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. SHELF RUSTED REAR STORAGE
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed container of medicine improperly stored.
- Critical. License expired within 30 days after expiration date.
- Critical. Hotel and Restaurant license not properly displayed.
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10/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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