- Carbon dioxide/helium tanks not adequately secured.
- Critical - Establishment operating without a current Hotel and Restaurant license. Corrected On Site. Confirmation no. 107062899
- Critical - Hand wash sink lacking proper hand drying provisions. front counter. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. quaternary test paper needed.
- Critical - No handwashing sign provided at a handsink used by food employees. front counter. Corrected On Site.
- Critical - Observed employee dry hands on clothes/apron after washing. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site.
- Observed employee with ineffective hair restraint. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. raw seafood over cooked meat in a reach in cooler. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. salt, sugar.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. goat, turkey, chicken in holding units
- Critical - Working containers of food removed from original container not identified by common name. flour. Corrected On Site.
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4/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. plantains. Corrected On Site. moved to a cooler.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. beans at the cookline. Corrected On Site. reheated
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine test paper needed. Repeat Violation.
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb. next to water heater.
- Critical. Violation: 31-08-1 Hand sink missing in food preparation room or area. front counter (friers, hot holding, coolers, ice machine). Repeat Violation. A handsink must be installed in the front counter area.
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12/29/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walk in cooler and reach in coolers. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. beans at the cookline. Corrected On Site. reheated
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. plantains. Corrected On Site. moved to a cooler.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed food stored on floor. prep area, walk in cooler. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. drystorage containers.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar.
- Observed ice scoop with handle in contact with ice. Corrected On Site. Repeat Violation.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. serving food on takeout boxes without washing hands.
- Critical. Observed employee wash hands with no soap.
- Observed employee with no hair restraint.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine test paper needed. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of grease on nonfood-contact surface. cookline equipment
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. prep table lower shelves.
- Observed single-service articles stored without protection from contamination. aluminum pans. Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb. next to water heater.
- Critical. Hand sink missing in food preparation room or area. front counter (friers, hot holding, coolers, ice machine). Repeat Violation. A handsink must be installed in the front counter area.
- Observed wall in disrepair. women restroom
- Observed wall soiled with accumulated grease. cookline
- Wet mop not hung to dry.
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10/23/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine test paper needed.
- Critical. Violation: 31-08-1 Hand sink missing in food preparation room or area. front counter.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.
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7/7/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PHF in RIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salads, dressings in front counter RIC. Corrected On Site. moved to the WIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish in ice bath at the cookline RIC. Corrected On Site. added ice.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glassdoor front counter RIC. PHF must not be held in this unit until proper temperature can be maintained.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline RIC, PHF in ice bath.
- Critical. Observed raw animal food stored over cooked food. raw eggs over cooked turkey, dressings in RIC.
- Critical. Observed food stored on floor. WIC. Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cooker, when changing gloves.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine test paper needed.
- Critical. Hand sink missing in food preparation room or area. front counter.
- Critical. Observed handwash sink used for purposes other than handwashing. 3C sink.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- 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. two employees present at the time of the inspection without proof of training (more than 60 days since been hired).
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5/4/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. dressings, coleslaw
- Critical. Working containers of food removed from original container not identified by common name. Sugar, frontline
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken in prep table, Corrected On Site. moved to a cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline RIC. PHF is maintained at proper temperature in an ice bath
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed uncovered food in holding unit/dry storage area. flour, salt, sugar in drystorage.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. ice scoop on top of the ice machine.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3C sink
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.
- Observed employee with no hair restraint.
- No mop sink or curbed cleaning facility provided.
- 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.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Vacuum breaker mising at hose bibb. water heater, dishwashing area.
- Critical. Hand sink missing in food preparation room or area. front counter area.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Critical. Observed unlabeled spray bottle.
- Carbon dioxide/helium tanks not adequately secured.
- 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. Original certificates must be provided.
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2/10/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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