- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Vent cover to reach in freezer next to fryers
- Basic - Gaskets with slimy/mold-like build-up. Walk in cooler and Reach in cooler across from fryers **Repeat Violation**
- Basic - Gaskets/seals on holding unit in poor repair. Gasket torn on reach in cooler across from fryers.
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light above reach in cooler across from fryers.
- Basic - Raw animal food stored above unwashed produce. White container with raw chicken in it over open box of lettuce in walk in cooler **Repeat Violation**
- Basic - Wall soiled with accumulated food debris. Wall next to fryers has red sauce on it.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook dropped food tongs on floor then picked them up placed in triple sink area then removed gloves. He then put on a new set of gloves no handwash.
- High Priority - Toxic substance/chemical stored by or with food. Bottle with purple liquid on bar next to pitcher with sweet tea in it. Mgr removed bottle **Corrected On-Site** **Repeat Violation**
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11/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Gaskets with slimy/mold-like build-up. Walk in cooler and reach in cooler across from fryers.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris. Both microwaves next to salad make table
- Basic - Raw animal food stored above unwashed produce. Container of raw chicken over large box of celery in walk in cooler.Raw container
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Rag hanging on hand sink at wait station area.
- High Priority - Live, small flying insects in food preparation area. Wait station area.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw beef next to cooked chicken in reach in cooler at salad make table. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Bottle labeled sanitizer on food cart with wrapped utensils and single serve packages of saltine crackers and sugar. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with purple liquid hanging from ledge of hand sink in kitchen.
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6/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soiled reach-in cooler gaskets. Cooler across from fryers.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw beef in triple door reach in freezer by back door . chicken was not in original container. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Sink across from stove at cook line blocked by chair.
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11/26/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. OUTSIDE OF FRYERS **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Tongs stored on oven door handle.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. AT WAIT STATION **Corrected On-Site**
- High Priority - Live flies in kitchen. IN AREA AROUND THREE COMPARTMENT SINK
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7/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. FRYERS **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. DRINK ON SHELF ABOVE PREP TABLE
- Basic - Raw animal food stored above unwashed produce. RAW EGGS OVER LETTUCE IN WALK IN COOLER
- High Priority - Toxic substance/chemical stored by or with food. BOTTLE OF WINDOW CLEANER HANGING FROM RACK WITH SPICES. **Corrected On-Site**
- 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. CONTAINER OF MILK IN WALK IN COOLER
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. TRIPLE DOOR REACH IN FREEZER BY BACK DOOR AND FREEZER AT COOK LINE NEXT TO GRILL.
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2/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface. Bottom of fryers inside of door. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine. Top edge of splash plate. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. Prep table cutting board. Repeat Violation.
- Critical - Observed dead roaches on premises. 1 Dead palmetto bug beside reach in freezer. Corrected On Site. Bug was removed.
- Critical - Observed food stored on floor. Box of soda syrup. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up.Reach in cooler across from fryers.
- Critical - Observed interior of microwave soiled. Both microwaves/// Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Across from fryers
- Critical - Observed live flies in kitchen. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Container of sour cream in walk in cooler.
- Utensil not stored with handle above the top of food and the container. Scoop in bulk container of flour.
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8/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface, DEEP FAT FRYERS
- Critical - Observed buildup of slime in the interior of ice machine/ PLASTIC PANEL
- Observed cutting board grooved/pitted and no longer cleanable, CUTTING :BOARD:P
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths, KITCHEN :
- Observed gaskets/seals on cold holding unit in poor repair, REACHIN FREEZER : NEAR DEEP FAT FRYER :
- Critical - Observed interior of microwave soiled, BOTH MICRO_WAVE
- Critical - Observed live flies in kitchen.
- Critical - Observed raw EGGS stored over LEMONS and LIMES: WALKING COOLER
- Critical - Observed unlabeled spray bottle.
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4/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/27/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - No conspicuously located thermometer in holding unit, GLASS REACHIN COOLER :WAIT AREA
- Critical - Observed employee improperly washing hands, TOUCHING HANDLE AFTER WASHING HANDS
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed hand wash sink used for purpose other than washing hands, WAIT AREA :
- Critical - Observed interior of microwave soiled, KITCHEN :
- Critical - Observed live flies in kitchen, NEAR REAR DOOR : FRUIT FLIES :
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, WINGS 51 F: REACHIN COOLER : NEAR DEEP FAT FRYER : Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation, WINGS 51 F REACHIN COOLER: NEAR DEEP FAT FRYER
- Observed single-service items stored on floor, CASE OF CUPS.
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12/5/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Observed container of sauce on floor.
- Critical - Observed cup without handle in container of Au Jus.
- Critical - Observed food in reach-in cooler not 41 degrees F.
- Observed inside cabinet deep fryer soiled. Grease.
- Critical - Observed microwave soiled.
- Observed one right missing end cap. Deep fryer area.
- Critical - Observed reach-in cooler unable to maintain food at 41 degrees F.
- Observed wall has dried food on it. Prep area.
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1/31/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/26/2010 | Routine - Food | Call Back - Complied |
- Critical. (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) Except as specified under Paragraph (B) of this section, in the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
- (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
- Critical. Cooking and Baking EQUIPMENT. (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- Critical. Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
- Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use; or (2) After they are filled; and (B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
- Critical. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- Critical. Outer Openings, Protected. (A) Except as specified in Paragraphs (B), (C), and (E) and under Paragraph (D) of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (B) Paragraph (A) of this section does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. (C) Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. (D) Except as specified in Paragraphs (B) and (E) of this section, if the windows or doors of a food establishment, or of a larger structure within which a food establishment is located, are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors as specified under Paragraph (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 1 inch screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. (E) Paragraph (D) of this section does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Critical. Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years.
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9/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 22-19-1 Observed interior of microwave soiled.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface, WALKIN COOLER SHELVES .
- Violation: 38-10-1 Light not functioning, HOOD/ KITCHEN .
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2/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. This violation must be corrected by : 1/28/10, NEAR GRILL & DEEPFAT FRYERS .
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 1/28/10.
- Critical. Thermometers not calibrated according to manufacturer's specifications, INDICATE 20 / REQUIREMENT 32
- Critical. Observed uncovered food in holding unit/dry storage area, TEA ON BAR COUNTER.
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, 2 EMPLOYEES
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. TOUCHING DIRTY EQUIPMENT , THEN HANDLING CLEAN EQUIPMENT WITHOUT WASHING HANDS.
- Critical. Observed employee improperly washing hands, LESS THAN 20 SECONDS
- Critical. Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine, PLASTIC PANEL .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, WALKIN COOLER SHELVES .
- Observed wall soiled with accumulated food debris, NEAR DEEPFAT FRYER .
- Light not functioning, HOOD/ KITCHEN .
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1/27/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. This violation must be corrected by : 10/8/10.
- Critical. Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures. This violation must be corrected by : 108/10.
- Critical. No conspicuously located thermometer in holding unit, SMALL ONE HANDLE REACHIN COOLER .
- Critical. Person in charge does not require employees to report symptoms of communicable disease.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, TOUCHING MOUTH RING/ WITHOUT WASHING HANDS.
- Critical. Observed employee switch from GLOVES TO GLOVES without washing hands.
- Critical. Observed employee improperly washing hands, LESS THAN 20 SECOND.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions, NOT DATED
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed soiled reach-in cooler gaskets, NEAR DEEPFAT FRYER .
- Critical. Observed interior of microwave soiled, BOTH.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of slime in the interior of ice machine, PLASTIC PANEL .
- Critical. Observed soil buildup inside ice bin, BEVERAGE MACHINE / WAIT AREA.
- Observed build-up of grease on nonfood-contact surface, EQUIPMENT /KITCHEN .
- Critical. Observed live flies in kitchen.
- Observed grease accumulated under cooking equipment,REACHIN COOLER & DEEPFAT FRYER .
- Observed attached equipment soiled with accumulated dust, WALKIN COOLER & CEILING VENT NEAR WALKIN COOLER .
- Critical. Observed unlabeled spray bottle, KITCHEN .
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only, KITCHEN .
- Critical. Employees have not received training related to their assigned duties, 20 SECONDS FOR WASHING HANDS.
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10/7/2009 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/31/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/26/2009 | Routine - Food | Warning Issued |
| No report available. | 1/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/27/2008 | Routine - Food | Inspection Completed - No Further Action |
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