- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Ceiling in disrepair.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Handwash sink not accessible for employee use at all times.
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No mop sink or curbed cleaning facility provided.
- 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 - No paper towels or mechanical hand drying device provided at handwash sink.back hand sink **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.front hand sink **Corrected On-Site**
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10/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No mop sink or curbed cleaning facility provided at establishment.
- 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.
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6/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No mop sink or curbed cleaning facility provided at establishment.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.operator is adjusting it in cold water
- Intermediate - Handwash sink used for purposes other than handwashing.there is a purifier attached to the front hand sink
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2/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed unlabeled spray bottle.
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10/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license. OBSERVED THE RESTAURANT LICENSE HAS EXPIRED.
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12/30/2011 | Routine - Food | Administrative complaint recommended |
- Critical - No handwashing sign provided at a handsink used by food employees. NO HAND WASH SIGN IN RESTROOM.
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9/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. This violation must be corrected by : 2-22-11. MANAGER HAS APPOINTMENT FOR MARCH 15.
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3/10/2011 | Routine - Food | Call Back - Complied |
- Critical. Establishment operating without a current Hotel and Restaurant license.
- Critical. Observed expired Food Manager Certification. This violation must be corrected by : 2-22-11.
- 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. Pro This violation must be corrected by : 2-22-11.
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12/22/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
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7/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Establishment operating without a current Hotel and Restaurant license. LICENSE WAS PAID_ OPERATOR IS WAITING FOR THE NEW LICENSE Corrected On Site.
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3/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. reachin units.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ceiling in disrepair.kitchen .
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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10/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/23/2008 | Routine - Food | Inspection Completed - No Further Action |
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