- Basic - Bowl or other container with no handle used to dispense food. Rice, beans, and sugar. **Corrected On-Site**
- Basic - Dead roaches on premises.1 dead at front counter. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse stored with single service items and food products.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cold beverage reach in cooler and True reach in cooler in kitchen.
- Basic - Soiled reach-in cooler gaskets. Reach in freezer and GE reach in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. See stop sale. Shrimp soup 45° tripe 46° fortified rice 45° cooked beef 46° pork 46° in 3-door glass cooler in prep area.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw beef over raw crab legs in reach in freezer.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Toxic substance/chemical stored by or with food. Primer stored with vinegar. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Skillet in hand washing sink at cook line.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Ladies bathroom at 86° F.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
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09/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom facility in disrepair. Door to men's room in disrepair.
- Basic - Bowl or other container with no handle used to dispense food.at sugar container in dry storage.
- Basic - Ceiling tile in disrepair. Water damaged in men's restroom.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No sanitization step used when washing at 3 compartment sink.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Under hood.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used to store fish at chest freezer in rear prep area.
- Basic - Working containers of food removed from original container not identified by common name. Bread crumbs container in dry storage.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. No sanitization step when washing bowl at 3 compartment sink.
- 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. Handling ham with bare hands. Gloves worn. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. At cookline
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair. At glass door cooler in prep area. **Warning**
- Basic - High Priority - Dead roaches on premises. 1 dead roach inside GE cooler and one dead one behind it. 4 dead roaches under HANDWASH sink in cookline area. **Warning**
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1/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. At sugar container. **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing. By pool table area . **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
- Basic - Floors not maintained smooth and durable. By 3 compartment sink and near pool table in dining room area. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Under hood. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used to store chicken . **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. At glass door cooler in prep area. **Warning**
- Basic - Reuse of single-service articles. Detergent container used to store rice. **Warning**
- Basic - Single-service items stored on floor. Takeout cups. **Warning**
- Basic - Water leaking from faucet/faucet handle. At 3 compartment sink. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. At sugar container. **Warning**
- Basic - High Priority - Dead roaches on premises. 1 dead roach inside GE cooler and one dead one behind it. 4 dead roaches under HANDWASH sink in cookline area. **Warning**
- High Priority - Medicine stored in refrigerator/cooler with food. Front counter area cooler. **Warning**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Use of detergent container to store rice. **Warning**
- High Priority - Pesticide use not in accordance with manufacturer's directions. Use of household RAID. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beans at 96° F at cookline under no temperature control. Placed on top of grill to maintain 135° F. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken and raw beef touching at GE cooler. Raw chicken over raw beef at GE cooler. **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Obstructed by mop bucket in rear prep area. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Steam table installed over handwash sink at cookline, no splash guard protection. Moved steam table. **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink. At cookline. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Beef stew at 134° F left outside at room temperature. Placed in cooler to begin cooling process. **Corrected On-Site** **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner bottle **Warning**
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9/30/2013 | Routine - Food | Warning Issued |
- Basic - Cloth used as a food-contact surface, covering tortilla's.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface, shelves in beverage reach in cooler.
- Basic - Faucet/handle missing at plumbing fixture, mop sink.
- Basic - Nonfood-contact equipment in poor repair, rusty shelf, bottom of prep table.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, several items in reach in freezer.
- Basic - Plumbing system in disrepair, faucet broken but still useable, hand washing sink on cook line .
- Basic - Wood food-contact surface not properly sealed, shelves in beverage reach in cooler.
- Intermediate - Accumulation of food debris/grease on food-contact surface, stove.
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1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - cooked potentially hazardous food not cooled from 135 degrees fahrenheit to 41 degrees fahrenheit within 6 hours, stew 50 degrees, made 20 hours ago.
- Critical - no proof of required employee training provided.
- observed build up of food debris, dust or dirt on nonfood contact surface, handwashing sink faucet.
- Critical - observed food being cooled by nonapproved method, stew being cooled in very large pot.
- Critical - observed live flies in kitchen, small flies in onion bin.
- observed nonfood grade containers used for food storage, to go bags in reachin freezer. repeat violation.
- Critical - person in charge failed to insure proper cooling, stew.
- Critical - ready to eat potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, stew and beans in reachin cooler. repeat violation.
- Critical - stop sale issued on potentially hazardous food due to temperature abuse.
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9/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, stew 50 degrees, made 20 hours ago.
- 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 : 09/11/12. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, handwashing sink faucet.
- Critical - Observed food being cooled by nonapproved method, stew being cooled in very large pot.
- Critical - Observed live flies in kitchen, small flies in onion bin.
- Observed nonfood-grade containers used for food storage, to go bags in reach in freezer. Repeat Violation.
- Critical - Person in charge failed to insure proper cooling, stew.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, stew and beans in reach in cooler. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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7/11/2012 | Routine - Food | Warning Issued |
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage, to go bags in freezer.
- 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 : 04/14/12.
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2/16/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler in kitchen. This violation must be corrected by : 02/15/12.
- Critical - Establishment operating without a current Hotel and Restaurant license. Corrected On Site. Confirmation # 117041216.
- Critical - Hot water not provided/shut off at employee hand wash sink, restrooms.
- Critical - No conspicuously located thermometer in holding unit, reach in cooler.
- 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. This violation must be corrected by : 04/14/12.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Employee unaware that cold holding equipment should maintain 41 degrees or below.
- Critical - Observed interior of microwave soiled.
- Observed nonfood-grade containers used for food storage, to go bags in freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit raw and cooked beef, raw and cooked pork, shrimp, milk, eggs sausage, rice and beans. All food between 47 and 58 degrees. See temperature log,.
- Critical - Observed potentially hazardous food thawed in standing water, chicken feet.
- Critical - Observed raw animal food stored over cooked food raw beef over cooked beef.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, throughout establishment.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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2/14/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions, kitchen.
- Critical - Hand wash sink lacking proper hand drying provisions, ladiesroom.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine, need chlorine .
- 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
- Critical - Observed unlabeled spray bottle.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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8/24/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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