- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler at kitchen has an ambient temperature of 52 degree, ADVISED, operator has other ach in cooler to use Corrected On Site.
- Critical - License expired more than 60 days. Renewal license fee is $362.00
- 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. Missing some employee
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potatoes salad temp at 48 degree, Advised Corrected On Site. Freezer
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Mash potatoes
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All ready to eat foods
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6/17/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice Corrected On Site. Operator discard product
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date. Fee owe is $362.00
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Ice build up in reach in freezer
- Critical - Observed food being cooled by nonapproved method. Food cover during cooling process
- Critical - Observed food stored on floor. Onion, sugar
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine 200ppm
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Sugar
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm
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5/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food being cooled by nonapproved method. Ribs cool with cover on
- Critical. No conspicuously located thermometer in holding unit.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Raw wood door thru kitchen
- Critical. Observed interior of microwave soiled.
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10/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/7/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. [Ham, hotdogs, cheese, milk in reach-in cooler]
- Critical. Required consumer advisory for raw/undercooked animal food not provided. [Establishment serves undercooked eggs during breakfast.]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [butter/cheese 55 F, eggs 45 F, Sausage/undercooked bacons 65 F. At room temperature ] Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. Repeat Violation.
- Critical. Unpackaged food not protected from environmental sources of contamination during preparation. [OBSERVED A SMALL ELECTRIC FRYER, SMALL GRILL AND STOVE/OVEN WERE USED IN THE SCREENED PATIO]
- Critical. Unpackaged food not protected from environmental sources of contamination during preparation. [Observed a pot of chicken soup was being cooked on the stove in the screened patio.]
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. [Raw burgers over ready-to-eat food in reach-in cooler]
- Unwrapped single-service utensils not presented so that only the handles are touched. [ In backroom kitchen ]
- Observed single-service items stored on floor. [lids in backroom closet ]
- Critical. Hot and cold water not provided at mop sink. Repeat Violation.
- Critical. Vacuum breaker mising at hose bibb. [Outside on wall] Repeat Violation.
- Critical. Hand sink missing in food preparation room or area. [There was no handsink provided for the new kitchen at backroom of the establishment.]
- Critical. Covered waste receptacle not provided in women's bathroom. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. [In restroom of backroom kitchen ]
- Critical. Hand wash sink lacking proper hand drying provisions. [In backroom kitchen ] Repeat Violation.
- Floors not maintained smooth and durable. [Kitchen floor in back kitchen ]
- Critical. Observed toxic item stored by food. [Toxic chemical bottles stored with food items /ketchup. In dry storage room]
- Critical. Observed toxic item improperly stored. [A can of air fresher stored by a microwave oven. In dry storage ]
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. [OBSERVED COOKING HAM/SCRAMBLED EGGS WITH BUTTER ON A SKILLET IN THE NEW KITCHEN ] Notified Fire AHJ. For reporting purposes only.
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. [OBSERVED A SMALL ELECTRIC FRYER AND A SMALL COVERED GRILL WERE USED IN THE PATIO] Notified Fire AHJ. For reporting purposes only.
- No plan review submitted for the new/added kitchen. PLAN REVIEW APPLICATION MUST BE SUBMITTED AND APPROVED WITHIN 30 DAYS [Note: Observed a new kitchen was added in the backroom. Observed a female worker cooking scrambled and ham on a skillet and doing other food preparation in the new kitchen. Observed refrigerator/freezer, worktables, skillet, crockpot, food warmer, toaster being used in the backroom ]
- Critical. All food employees on duty during inspection has 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
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2/10/2010 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in holding unit. / in freezer
- Critical. Observed an oven/stove located in the smokehouse screen room.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. / by bean warmer
- Observed outside smokehouse not built according to Division requirement. [ Solid wall up to 4 feet from floor must be provided at smokehouse ]
- Critical. Hot/cold water not provided at mopsink
- Critical. Vacuum breaker mising at hose bibb. / by mopsink
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
- Critical. Covered waste receptacle not provided in women's bathroom. / in unisex restroom
- Critical. Hand wash sink lacking proper hand drying provisions. / at kitchen
- Critical. Hand wash sink lacking proper hand drying provisions./handsoap/handwash sign. At front counter.
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12/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/1/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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