- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in dry storage area. Bag rice
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Hood soiled with accumulated grease. Drops of grease on edge
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 66 F, tomato 43 F in counter
- 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. Desserts
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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4/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Reuse of single-use articles. Milk jugs
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Plantains 100 F
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Juices.
- Basic - Case/container/bag of food stored on floor in dry storage area.Rice.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area.Cellphone.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Working containers of food removed from original container not identified by common name.Sauces.
- 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 - Handwash sink used for purposes other than handwashing.
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6/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Cardboard used to line food-contact shelves.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Stored food not covered in walk-in cooler.
- High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds.
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature.
- Intermediate - Reach-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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.WALK IN COOLER
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee improperly washing hands. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed uncovered food in holding unit/dry storage area.
- 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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7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above.PORK
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical - No cleaning agent provided in first compartment of sink.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.AT BATHROOM
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed FLOOR FREZZER gasket torn/in disrepair.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.COOK PREPARING AND COOKING
- 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.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed opened/prepared container/package of ready-to-eat potentially hazardous food that does not bear a consume/sell by date/label. Food may not be served.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed raw animal food stored over cooked food.
- Observed ripped/worn tin foil used as shelf cover.
- Observed single-service articles stored without protection from contamination.ON FLOOR
- Observed wall soiled with accumulated grease.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
- Critical - Working containers of food removed from original container not identified by common name.
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12/20/2011 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times. ICE BOX IN IT.
- 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. EMPLOYEE CLAUDIA. OVER 30 DAYS EMPLOYED.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site. PORK WITH CHICKEN .
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8/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF moved to a working refrigerator. Corrected On Site.
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6/14/2011 | 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. Corrected On Site.
- Observed employee with ineffective hair restraint. Corrected On Site.
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1/5/2011 | Routine - Food | Inspection Completed - No Further Action |
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