- Basic - Attached equipment soiled with accumulated grease. Clean grease from the hood filters.
- Basic - Bowl or other container with no handle used to dispense food. Provide scoops with handles in the bulk-food storage bins.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Clean accumulated food debris from the cook top.
- Basic - Cardboard used to line food-contact shelves. Do not line walk-in cooler shelves with cardboard.
- Basic - Cardboard used to line nonfood-contact shelves. Change the cardboard, on the table next to the deep fryer, daily.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Store fried chicken wings off the floor in the walk-in cooler.
- Basic - Equipment in poor repair. Repair cook-line refrigerator to maintain food at 41°F, or colder. Do not use cook-line refrigerator until repaired.
- Basic - Food residue build-up on nonfood-contact surface. Clean the powder, from the outside surfaces, of the bulk-storage bins.
- Basic - Hood soiled with accumulated grease. Clean grease from the cook-line hood.
- Basic - Nonfood-grade bags used in direct contact with food. Do not store frozen foods in take-out bags; use food-grade rated zip-lock bags.
- Basic - Objectionable odors in bathroom. Pour bleach water slowly into floor drain, in the ladies' restroom.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Keep rear-kitchen door closed when not operating.
- Basic - Toilet leaking. Repair the leaking feeder valve, beneath the toilet, in the ladies' restroom.
- Basic - Wall soiled with accumulated black debris above mop sink. Clean the black substance from the wall and mop sink.
- Basic - Working containers of food removed from original container not identified by common name. Label bulk-storage containers with the common names of their contents.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Do not store egg rolls in a cardboard box; store them in a plastic tub.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Store SandS Chicken and Chicken Wings under refrigeration, until reheated for service.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Clean the food splash from the inside surfaces of the cook-line refrigerator.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide paper towels at the hand-washing sink in the men's restroom. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods, in the walk-in cooler, with the dates they are originally repackaged.
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08/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Provide scoops with handles in the bulk-storage bins.
- Basic - Food debris/dust/grease/soil residue on exterior of the smoker. Clean the grease from the exterior surfaces of the smoker.
- Basic - Food stored in dry storage area not covered. Transfer bread crumbs, from the open bag, to a clean, covered container.
- Basic - Hood soiled with accumulated grease. Clean the grease from the hood filters.
- Basic - Soiled reach-in cooler gaskets. Clean the door gaskets of the refrigerators.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Label bulk-storage bins with the common names of their contents.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Remind employees to wash hands every time they change gloves.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Do not place cooked foods in cardboard boxes; use food-grade-rated plastic tubs.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Label egg rolls, held at room temperature, with four-hour-time labels. Discard any unserved egg rolls at the end of four hours.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Do not cover foods while cooling. Provided copy of the "Proper Cooling Methods" handout.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean the food crumbs from the inside surfaces of the reach-in refrigerators.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged.
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5/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated food debris. Clean the dirt, from the doors, of the restrooms.
- Basic - Bathroom facility not clean. Clean the dirt, from the sinks, in the restrooms.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Clean the accumulated food debris from the top of the cook line.
- Basic - Build-up of grease on nonfood-contact surface. Clean the grease from the outside surfaces of the smoker.
- Basic - Cardboard used to line nonfood-contact shelves. Do not line counter tops, tables, or shelves with cardboard.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Store cases of single-service items, off the floor, in the dry-storage area.
- Basic - Food stored in dry storage area not covered. Transfer bread crumbs, from the open bag, to a clean, covered container.
- Basic - Grease accumulated under cooking equipment. Clean the grease, from the floor, beneath the deep friers.
- Basic - Packaged food has no English labeling. Label bulk-storage bins with the common names of their contents.
- Basic - Wall in disrepair. Repair the dry wall, in the foyer, outside the restrooms.
- Basic - Water leaking from faucet/faucet handle. Repair the frozen hot-water knob, at the hand-washing sink, in the rear of the kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on the counter tops; store them in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses. **Corrected On-Site**
- High Priority - Dented/rusted cans present. Segregate severely-dented cans; and return them, to their respective vendors, for exchange. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods, with the dates they are originally repackaged.
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/9/2013 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Provide scoops, with handles, in the dry-storage bins.
- Basic - Build-up of grease on nonfood-contact surface. Clean grease from the sides of the deep friers.
- Basic - Cardboard used to line nonfood-contact shelves. Do not line shelves with cardboard.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Store case of take-out containers off the kitchen floor.
- Basic - Clean knives/utensils stored in crevices between equipment. Do not store knives and cleavers in cracks between equipment. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of oven. Clean the grease from the inside and outside surfaces of the smoker. Clean the grease and food debris from the cook-line top.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Clean the outside surfaces of the cook-line refrigerators.
- Basic - Food stored in dry storage area not covered. Transfer baking soda from open bag to a clean, covered container.
- Basic - Gaskets with slimy/mold-like build-up. Clean the food crumbs from the refrigerator-door gaskets.
- Basic - Grease accumulated under cooking equipment. Clean the grease, from the floor, beneath the deep friers.
- Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Clean accumulated grease from the hood and hood filters.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Do not store scoops in standing water at room temperature. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Install numerically-scaled thermometers inside refrigerators and walk-in cooler.
- Basic - Packaged food has no English labeling. Label bulb-storage bins with the common name of their contents.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Change sanitizing solution when food is floating in water.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths on counter tops; store them in the sanitizing buckets.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Replace dirty wiping cloths with clean, when they get dirty.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution of one capful in bucket of water.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employees must wash hands every time they change gloves. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employees must wash hands, and wear disposable-plastic gloves, when chopping vegetables. **Warning**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Store vegetables on one side of walk-in cooler, and meats on the other side. **Warning**
- High Priority - Raw animal food stored over cooked food. Store cooked meats on middle shelves. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Store raw meats on bottom shelves. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. When cooling, place foods,in pans, no more than two inches deep. Allow to stand at room temperature until steam stops rising - 135°F. Stir often to speed the cooling process. Place foods in cooler, uncovered, until they reach 70°F within two hours, and 41°f within the next four hours - six hours total. Ice baths will speed the cooling process further. Failing to reach the benchmark temperatures within specified time limits, reheat food to 165°F and repeat the cooling process. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean the food crumbs, and food splash, from the inside surfaces of the refrigerators.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. Provide numerically-scaled probe thermometers for verifying proper food temperatures.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged.
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8/8/2013 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Provide scoop with handle in the dry-rice bin.
- Basic - Build-up of grease on hood filters. Clean the accumulated grease from the hood filters.
- Basic - Clean knives/utensils stored in crevices between equipment. Do not store cleavers between equipment; store them on a clean, dry surface.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Do not store cleaver in crack between equipment; store it on a clean, dry surface.
- Basic - Soiled reach-in cooler gaskets. Clean the food crumbs from the refrigerator-door gaskets.
- Basic - Wall soiled with accumulated grease. Clean the grease from the backsplash behind the cook line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on the counter tops; store them in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale. Segregate the dented cans; and return them, to their respective vendors,for exchange.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable-plastic gloves, when chopping vegetables. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Label SandS Chicken with a four-hour-time label. Discard any unserved portion at the end of four hours. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide paper towels at the hand-washing sinks.
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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Do not line storage shelves with cardboard.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint the bare-wood shelf in the dishwashing area.
- Observed attached equipment soiled with accumulated grease. Clean the grease from the hood vents.
- Critical - Observed bathroom facility not clean. Clean the fixtures in the restrooms.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees must wash hands every time they change gloves. Corrected On Site.
- Observed food debris accumulated on kitchen floor. Thoroughly clean the floors in the dry-storage areas.
- Observed grease accumulated on kitchen floor. Clean the floor beneath the smoker.
- 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. Do not scoop dry rice with plastic bowls; provide scoops with handles.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Do not store rice scoops in standing water; store them on a clean, dry surface. Corrected On Site.
- Observed reuse of single-service articles. Do not store egg rolls in a cardboard box; store them in a clean, plastic tub.
- Critical - Observed screen in door torn/in poor repair. Repair the screen on the rear-kitchen door.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Do not store dry rice in an open bag; transfer the contents to a clean, covered container.
- Observed unnecessary items on the premise. Remove the severely torn and dillapidated chairs from the dining room.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label repackaged foods, under refrigeration, with the dates they are originally rewrapped.
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10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
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