- Basic - Accumulation of debris in three-compartment sink. Sanitizer compartment soiled.
- Basic - Food-contact surface not smooth and easily cleanable. Paint wore out on dry storage shelves , refinishing is need it .
- Basic - In-use knife/knives stored in fixed /screwed rack between equipment and wall.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Frozen soup in container.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - Wood food-contact surface not properly sealed. Dry storage shelves.
- Basic - Working containers of food removed from original container not identified by common name. Food at reach in freezer .
- High Priority - License expired within 30 days after expiration date.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. In kitchen. Ceiling corner by wall
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. Front counter
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
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5/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Service called, unit not in use at this time
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1/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
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7/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer with too high strength for manual warewashing. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. LETTUCE Corrected On Site.
- Observed leaking pipe at plumbing fixture. 3 COMPARTMENT SINK
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
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1/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Observed employee with no hair restraint.
- Observed gaskets with slimy/mold-like build-up.
- 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.
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9/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.eggs over milk
- Observed ripped/worn tin foil used as shelf cover.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.chiken ,mashed potatoe Corrected On Site.
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6/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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 raw animal foods not properly separated from each other in holding unit/during preparation. Raw Poultry over raw fish in freezer
- Critical - Working containers of food removed from original container not identified by common name.
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1/31/2011 | 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.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Observed a nonfood-grade basting brush used in food.
- No copy of latest inspection report.
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8/31/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/17/2010 | Routine - Food | Call Back - Complied |
- 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. has appt 12-29-2009,NRFSP This violation must be corrected by : 2-28-2010. Repeat Violation.
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12/28/2009 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).sm reachin,frig.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.sm reachin ,frig . Repeat Violation.
- Critical. Observed raw animal food stored over cooked food.eggs,frig.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed wall soiled with accumulated dust.prep area.
- 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
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8/12/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 5/26/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/22/2009 | Routine - Food | Administrative complaint recommended |
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