- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Hole in ceiling.
- Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked potentially hazardous (time/temperature control for safety) food.
- 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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07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Inside/outside of dumpster not clean.
- Basic - Open dumpster lid.
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Large pieces of meat/whole roasts/whole chickens/whole turkeys not cut up into smaller portions to cool.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
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1/3/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Hole in wall. In dry storage room under stair
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee washed hands with no soap.
- 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 soap provided at handwash sink. By walk in cooler
- 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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7/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Stored food not covered in walk-in cooler.
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, and standing water
- Intermediate - No soap provided at handwash sink. In kitchen
- 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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1/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Next to WALK IN COOLER
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored on floor. IN WALK IN COOLER Corrected On Site.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
- Critical - Observed uncovered food in holding unit/dry storage area. Pork IN WALK IN COOLER
- 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.
- Critical - Working containers of food removed from original container not identified by common name.
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed soiled reach-in cooler gaskets.
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5/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/1/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours.CUTTING BOARD
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food being cooled by nonapproved method. Corrected On Site.TO MANY PIECES OF PORK RIBS PLACE ON TOP OF EACH OTHER FOR COOLING ON WALKING COOLER
- Critical - Observed interior of microwave soiled.
- Critical - Vacuum breaker mising at hose bibb.
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3/1/2012 | Complaint Full | Inspection Completed - No Further Action |
- 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. pork in walk in cooler. Repeat Violation.
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. Repeat Violation.
- Critical - Violation: 08A-28-1 Observed food stored on floor. dry storage area. Repeat Violation.
- Critical - Violation: 12A-12-1 Observed employee switch from working with raw food to ready-to-eat food without washing hands. Repeat Violation.
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner. using construction drill as a mixer for the food.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. kitchen and front area by steam table.
- Violation: 14-49-1 Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Violation: 15-25-2 Hood filters not equipped with a drip tray. For reporting purposes only.
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair.
- Violation: 15-38-1 No mop sink or curbed cleaning facility provided.
- Critical - Violation: 16-08-1 Sink compartments too small to accommodate utensils or equipment.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. prep table in the kitchen.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. bottom part of prep table.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. on top of the oven.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. walk in freezer.
- Violation: 29-18-1 Drain cover(s) missing. kitchen
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times. kitchen Repeat Violation.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.kitchen Repeat Violation.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. Repeat Violation.
- Critical - Violation: 35B-12-1 Perimeter walls and roofs do not effectively protect establishment against cross-contamination. Side cooking area equiped with 5 big ovens to cook pork and chicken.
- Violation: 36-11-1 Floors not maintained smooth and durable. Repeat Violation.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment. Repeat Violation.
- Violation: 37-03-1 Observed wall in disrepair. behind oven in the kitchen
- Violation: 37-06-1 Observed wall soiled with accumulated grease. kitchen Repeat Violation.
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle.degreaser
- Violation: 51-16-1 No plan review submitted to the additional barbeque area outside the kitchen in the back. there is wooden beam shed with one side open and other partially close with wooden fence. open and vulnerable to environmental and vermin contamination. the owner states that he purchased the restaurant in this condition. Repeat Violation.
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12/31/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Drain cover(s) missing. kitchen
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Equipment or utensils not designed or constructed in a durable manner. using construction drill as a mixer for the food.
- Floors not maintained smooth and durable. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. kitchen Repeat Violation.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Hood filters not equipped with a drip tray. For reporting purposes only.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- No copy of latest inspection report.
- No mop sink or curbed cleaning facility provided.
- No plan review submitted to the additional barbeque area outside the kitchen in the back. there is wooden beam shed with one side open and other partially close with wooden fence. open and vulnerable to environmental and vermin contamination. the owner states that he purchased the restaurant in this condition. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Drinking cofee behind the counter.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on top of the oven.
- Observed cutting board grooved/pitted and no longer cleanable. kitchen and front area by steam table.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Repeat Violation.
- Critical - Observed employees using same utensil to handle raw and cooked product. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food stored on floor. dry storage area. Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. prep table in the kitchen.
- Observed gaskets with slimy/mold-like build-up. walk in freezer.
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over ready to eat food in reach in cooler in the kitchen.
- Critical - Observed potentially hazardous food thawed at room temperature. Repeat Violation.
- Observed residue build-up on nonfood-contact surface. bottom part of prep table.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. chlorine level 400 ppm. Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Observed unlabeled spray bottle.degreaser
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair.
- Observed wall in disrepair. behind oven in the kitchen
- Observed wall soiled with accumulated grease. kitchen Repeat Violation.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Repeat Violation.
- Critical - Perimeter walls and roofs do not effectively protect establishment against cross-contamination. Side cooking area equiped with 5 big ovens to cook pork and chicken.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.pork 119 degree, plantains 128 degrees, rice 127 degrees, chicken 123 degrees.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork in walk in cooler. Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. washing dishes, cleaning dirty table and handling ready to eat food with same gloves. Corrected On Site.
- Critical - Sink compartments too small to accommodate utensils or equipment.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Repeat Violation.
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12/30/2011 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Floors not maintained smooth and durable.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- No plan review submitted and renovations in progress.BBQ PREPARATION AREA ....NO PLANS SUBMITTED
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed build-up of grease on nonfood-contact surface.KITCHEN EQUIPMENTS
- Critical - Observed cloth used as a food-contact surface.
- 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.
- Critical - Observed encrusted, soiled material on slicer.
- Observed floor area(s) covered with standing water.
- Critical - Observed food stored on floor. Repeat Violation.
- Observed grease accumulated under cooking equipment.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed raw animal food stored over cooked food. Repeat Violation.
- Critical - Observed soil residue in storage containers.RAW CHICKEN CONTAINERS
- Critical - Observed toxic item stored in food preparation area.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed utensils stored in crevices between equipment.
- Observed wall soiled with accumulated grease.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- 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.
- Critical - Working containers of food removed from original container not identified by common name.
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11/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 45-38-2 Portable fire extinguisher not fully charged. For reporting purposes only.
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7/26/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Floors not maintained smooth and durable.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Hood filters not equipped with a drip tray. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed a gas appliance without proper venting. For reporting purposes only. Vent stack broken .
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.SHELF WALKING COOLER REMOVED DERTY PAPERS
- Observed build-up of grease on nonfood-contact surface.HOOD FILTERS
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical - Observed encrusted, soiled material on slicer.
- Observed floor area(s) covered with standing water.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- 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.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed soil residue in storage containers.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed utensils stored in crevices between equipment.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.
- Plumbing system in disrepair. HAND WASH SINK
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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6/24/2011 | Routine - Food | Warning Issued |
- Violation: 15-25-2 Hood filters not equipped with a drip tray. For reporting purposes only.
- Critical. Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
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10/21/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- 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.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Hood filters not equipped with a drip tray. For reporting purposes only.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed sewage on ground GOING FROM THE 3 COMPARMENT SINK TO THE BACK OF THE RESTAURANT
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed garbage on the ground BACK OF THE RESTAURANT
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Lights missing the proper shield, sleeve coatings or covers.
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10/20/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Observed cutting board grooved/pitted and no longer cleanable.
- Food-contact surface not smooth and easily cleanable.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed utensils stored in crevices between equipment.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
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9/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Observed an unprotected ice machine in a customer/nonsecure area OUTSIDE NEXT TO BACK DOOR
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- 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.
- Observed a nonfood-grade basting brush used in food.
- Hood filters not equipped with a drip tray. For reporting purposes only.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed toxic item stored in food preparation area. KITCHEN
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6/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Floors not constructed easily cleanable.
- Observed floor area(s) covered with standing water.
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1/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Floors not maintained smooth and durable.
- Critical. Electrical outlet missing cover plate. For reporting purposes only.
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9/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/19/2008 | Routine - Food | Call Back - Complied |
| No report available. | 12/16/2008 | Routine - Food | Warning Issued |
| No report available. | 7/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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