- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Open dumpster lid.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touched face no hand wash then plated food with no handwash.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee grabbing shredded cheese and limes for garnish with bare hands. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. Observed employee loading dishes wash hands with no soap.
- Intermediate - No soap provided at handwash sink. At handwash by stand up cooler **Corrected On-Site**
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2/18/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Box of onions on floor in WIC **Corrected On-Site**
- Basic - Equipment in poor repair. DM out of service establishment has already ordered new unit.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
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8/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/25/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two glasses with out lids on prep table on expo line next to croutons and ready to serve dishes.
- Basic - Food stored on floor. Observed box of cabbage and a box of potatoes on floor in walkin.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cookline
- Intermediate - Establishment advertised grouper on the menu/menu board but served another type of fish. When line cook was asked to identify "grouper" he indicated multiple boxes of swai. Upon further inspection no box of grouper found on premise. Menu States "Filet of Grouper" in the steak and sea food section of the dinner menu. **Admin Complaint**
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4/24/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Clean knives/utensils stored in crevices between equipment. Knives on cookline.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee on back prep line wearing watch while engaged in food prep.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cookline employee handle raw shrimp and raw fish then directly handle cooked seafood mix and bread without washing hands inbetween tasks.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cookline employee handle toast, lettuce, tomato, fully cooked fish filet and fully cooked French fries to plate up. Items were not heat treated after bare hand contact occurred.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Observed cream soup at 54?f after cooling overnight according to operator. Operator voluntarily discarded. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw whole shell eggs stored over cooked sausage and butter in stand up reach in cooler next to cookline.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Cookline handsink
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1/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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 expired
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6/22/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Manager lacking proof of Food Manager Certification.
- 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 expired
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed employee improperly washing hands. no singleuse towels
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground.
- Critical - Observed potentially hazardous food thawed in standing water. seafood Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area.
- Critical - Prep surface not sanitized after contamination and prior to use.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. need asterick on requireditems Corrected On Site.
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5/14/2012 | Routine - Food | Warning Issued |
- Critical - Date markings not used properly -foods wic.
- Floor in disrepair -dishwash area.
- Critical - Foods not stored in vermin proof container.
- Critical - Foods, crab meat, stored on floor -wic.
- Grease buildup between cooking equipment.
- Critical - Mixing coleslaw barehands - COS.
- Critical - No working thermometer (0-220F).
- Critical - Shrimp - upright -48 degrees F -quickchilled.
- Soiled wiping cloths -prep -COS.
- Critical - Thermometer not set 0-220 F -not monitoring temps of cold foods.
- Critical - Update food handlers tag -3 employees expired food handler tags.
- Critical - Using non-handled scoop to dispense sauces.
- Critical - Washing hands 3 compsink -no soap.
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11/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 164f
- Critical. Observed bathroom facility not clean.
- Observed moldy ceiling tiles and/or air conditioning vent covers.
- Critical. No professional hygiene and/or foodborne illness training provided. expired last month
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10/7/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site
- Critical. Observed uncovered food in holding unit/dry storage area. ric sshrimp
- Critical. Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. maki toast Corrected On Site.
- Critical. Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Food-contact surfaces not cleaned between contact with different raw animal products. must use properly sanitized wiping cloth
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Critical. Observed toilet functioning improperly. womens rr
- Observed non-bagged garbage in dumpster.
- Observed unnecessary items on the premise. non food prep, personal items
- Critical. No list of certified food service managers available at the establishment.
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8/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. main sink
- Critical. Violation: 53A-18-1 Person in charge failed to insure employees are properly sanitizing equipment.
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8/17/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food stored on floor. produce wic
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site Corrected On Site.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Observed soil buildup inside ice bin.
- Plumbing system improperly repaired. urinal removed not properly capped
- Critical. Hand sink missing in food preparation room or area. service bar
- Critical. No handwashing sign provided at a handsink used by food employees. main sink
- Critical. Observed toxic item improperly stored. sprayer Corrected On Site.
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. No list of certified food service managers available at the establishment.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
- Critical. Employees not informed of acceptable sanitary practices. monitoring temps, dish machine
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5/6/2010 | Routine - Food | Warning Issued |
- Critical. Observed food with mold-like growth. limes in walk in cooler.discarded- Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish stored over gravy mix in walk in cooler.
- Critical. Observed interior of microwave soiled. cookline
- Observed single-service articles improperly stored. storage area near walk in cooler. Corrected On Site.
- Observed food debris accumulated on kitchen floor. under equipment on cookline.
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9/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/1/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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