- Exhaust system off during the operation of cooking equipment. For reporting purposes only. Exhaust system broken.
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen Corrected On Site.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only. Dated 02/08
- Lights missing the proper shield, sleeve coatings or covers. kitchen.
- Critical - No Certified Food Manager for establishment.
- 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
- Observed attached equipment soiled with accumulated grease. Hood.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. The shelf above the 3 compartment sink.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Critical - Observed cooking equipment in use while hood suppression/exhaust system is inoperable. Notified Fire AHJ. For reporting purposes only.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor. Potatoes , onions in a room. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed live flies in kitchen. Corrected On Site.
- Observed nonfood-contact equipment in poor repair. Hood exhaust broken.
- Critical - Observed toxic item stored by food. Joint compound and soap stored by potatoes.
- Observed wall soiled with accumulated food debris. Throughout the kitchen.
- Observed wall soiled with accumulated grease behind the cooking equipment.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only. All extinguishers
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Various cooked foods in the reachin coolers., no walkin cooler on site.
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4/16/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- No copy of latest inspection report.
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10/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Observed food debris accumulated on kitchen floor. under chest cooler.
- Observed garbage can lid open. bathroom
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food thawed at room temperature. beef. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice
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5/9/2011 | 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. cooked meat in deep freezer
- Critical. No chemical test kit provided when at three-compartment sink/warewashing machine.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen
- Observed food debris accumulated on kitchen floor.
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12/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Food protection during storage, preparation, display, service, transportation
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Thermometers, gauges, test kits provided
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Employee training validation
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6/28/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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4/21/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meats in reachin cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef at 58f in ric, pork at 58f in ric Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin cooler near kitchen door Corrected On Site.
- Observed equipment in poor repair. prep table where sink is attached.
- Food-contact surface not smooth and easily cleanable. prep table where sink is not sealed wood
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease on nonfood-contact surface. exterior of reachin coolers
- Observed build-up of grease on nonfood-contact surface. hood filters
- Observed build-up of dust or dirt on nonfood-contact surface. pipes running under three compartment sink and along wall
- Critical. Observed handwash sink used for purposes other than handwashing. storing pots Corrected On Site.
- Floors not maintained smooth and durable. tiles missing
- Observed grease accumulated under cooking equipment.
- Observed grease accumulated on kitchen floor. behind coolers
- Observed food debris accumulated on kitchen floor. behind white reachin freezer
- Observed wall soiled with accumulated food debris.
- Observed unnecessary items on the premise. hallway storage area
- Critical. Observed cooking equipment in use while hood suppression/exhaust system is inoperable. Notified Fire AHJ. For reporting purposes only.
- Critical. Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
- Critical. Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification. Repeat Violation.
- 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 Repeat Violation.
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11/23/2009 | Routine - Food | Administrative complaint recommended |
- 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.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 2/17/09.
- Critical. Violation: 53B-08-1 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. This violation must be corrected by : 6/9/09.
- Critical. Violation: 53B-08-1 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. This violation must be corrected by : 2/17/09.
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7/29/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 4/8/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 4/8/2009 | Routine - Food | Warning Issued |
| No report available. | 12/16/2008 | Routine - Food | Warning Issued |
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