- Basic - Covered waste receptacle not provided in women's bathroom. Observed in unisex bathroom.
- Basic - Grease accumulated under cooking equipment. Observed under and behind equipment.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed cooked chicken at 120°f. Operator reheated. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
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09/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Observed next to chest freezer.
- Basic - Plumbing system in disrepair. Observed hand wash sink in kitchen in disrepair, detaching from wall.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.observed BBQ chicken 110°f, due to steam setting.
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Storage of maintenance equipment in areas that may result in cross contamination. Observed unused 2 door glass reach in cooler on premises stored by BBQ area in back. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed on cookline.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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8/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. thungs to serve cooke chicken on dirty rak.
- No Heimlich maneuver sign posted.
- Observed improper storage of maintenance tools that interferes with cleaning. in bathroom.
- Critical - Observed interior of microwave soiled. in kitchen.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. 2 door in kitchen use to store rice.
- Critical - Observed live flies in kitchen.
- Critical - Observed soiled reach-in cooler gaskets. 2 door in kitchen uusevto store sauces.
- Observed unnecessary items on the premise. broken 2 door reach in cooler in smoker room by back door.
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11/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. blocked by knife
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. in rice container using bowels to scoop rice.
- Missing drain plug at dumpster.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. between switching gloves. Repeat Violation. Corrected On Site.
- Observed grease accumulated on kitchen floor. under fryers in kitchen.
- Critical - Observed handwash sink used for purposes other than handwashing. washing knife .
- Observed knife block in use to store knives.
- Observed open dumpster lid.
- Observed personal care item stored with food. cellphone next to dressings and ribs on prep table.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shell eggs in room temperature ,shell eggs move to reach in cooler to bring temperature control to 41 degress or below . Corrected On Site.
- Critical - Observed small flying insects ic register area.
- Observed unnecessary items on the premise. broken cooler on the back grill area,and fliptop cooler in cookline se as storage .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. ricebat 128 degress on unplooged bain marie,owner reheat rice immediately . Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. shreded pork at 109 degress under no temperature control ,owner moved shreded pork to bain marie and reheat immediately . Corrected On Site.
- Wet mop not hung to dry.
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8/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with self-closing doors.
- Critical - Hand wash sink lacking proper hand drying provisions. bathroom. Corrected On Site. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. bowl stored in kitchen handwash sink. Corrected On Site.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical - No handwashing sign provided at a handsink used by food employees. bathroom.
- Observed attached equipment soiled with accumulated dust. wall A/C above bain maries.
- Observed build-up of food debris, grease and/or dirt on nonfood-contact surface. shelfs.
- Observed dumpster overflowing garbage.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in 3 compartment dishwash sink. Corrected On Site.
- Critical - Observed liquid (greasy and dirty) waste with foul smell on ground behind building. also observed flies all over the area behind building and dumpster area.
- Observed soiled utensils/equipment stored behind building on soiled table in unfinished add-on screen room. This area is not yet an approved/appropriate food prep / storage area.
- Plumbing system in disrepair. kitchen handwash sink drainpipe disconnected. unable to use handwash sink or drainwater would run on kitchen floor.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. bbq chicken at 97 degrees fahrenheit, black beans at 115 degrees fahrenheit and baked beans at 120 degrees fahrenheit all in hot holding unit/bain marie. All items/foods were reheated immediately and bain marie was set to higher setting to maintain all foods at proper temperatures of 135 degrees fahrenheit or above. Corrected On Site.
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3/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.in kitchen Corrected On Site.
- No copy of latest inspection report.
- No plan review submitted and renovations in progress. BBQ shed.
- Critical - Outer openings not protected with self-closing doors. rear door
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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10/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. sanitize pot stored on floor Corrected On Site.
- Critical - Displayed food not properly protected from contamination. reach in cooler need to stored inside building
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. in restroom
- Nonfood-contact equipment not designed and constructed in a durable manner. BBQ grill need to place inside building
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. shells eggs in reach in cooler Corrected On Site.
- Observed single-service items stored on floor. cups in kitchen
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meats , sauces , gravy ,plantfoods salads in reach in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces in kitchen
- Wet mop not hung to dry.
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6/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. not test kit on premises
- Critical - No thermometer provided to measure temperature of food product.
- Nonfood-contact equipment not designed and constructed in a durable manner. need a splash guard between handwash sink and 3 compartment sink .
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5/5/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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