- Basic - Covered waste receptacle not provided in women's bathroom.
- 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.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.bathroom
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bathroom
- Intermediate - No soap provided at handwash sink.bathroom
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Probe thermometer not within the intended measuring range of use.
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08/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened).
- Basic - Raw animal food stored above unwashed produce.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Soil residue build-up on nonfood-contact surface. Knife holder
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
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2/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Stored outside
- Basic - Ice scoop stored with handle in contact with ice in ice machine. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter.
- Basic - Soil residue build-up on nonfood-contact surface. Container for utensils.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Front counter
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8/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- High Priority - Raw animal food stored over cooked food.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Rice not cooled down in 6 hrs.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Spray bottle containing toxic substance not labeled.
- Intermediate - Walk-in cooler not 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.
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK IN COOLER OUTSIDE
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
- Observed build-up of grease on nonfood-contact surface. TABLE SHELF
- 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. Corrected On Site.
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9/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- 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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5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed employee with no hair restraint.
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1/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. Owner not present at time, he has a current certificate.
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12/14/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. Owner not present at time, he has a current certificate.
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12/1/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - First aid supplies improperly stored. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed expired Food Manager Certification. Owner not present at time, he has a current certificate.
- Critical - Observed food being cooled by nonapproved method.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Stop Sale issued on potentially hazardous food due to improper cooling (see Stop Sale Notice).
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9/30/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/13/2011 | Routine - Food | Call Back - Complied |
- No copy of latest inspection report.
- 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 : 07/13/2011.
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 07/13/2011.
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5/13/2011 | Routine - Food | Warning Issued |
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Establishment operating without a current Hotel and Restaurant license.
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11/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- No copy of latest inspection report.
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7/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/19/2010 | Routine - Food | Call Back - Complied |
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed gaskets with slimy/mold-like build-up.
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2/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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. Pro This violation must be corrected by : 12/22/09.
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10/23/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical. Hot water not provided/shut off at employee hand wash sink. This violation must be corrected by : 10/23/09.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. License expired within 30 days after expiration date.
- 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 : 12/22/09.
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10/22/2009 | Routine - Food | Warning Issued |
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