- Basic - Food stored in holding unit not covered. Chicken cooled to proper temperature not covered **Corrected On-Site**
- Basic - Grease accumulated on kitchen floor.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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07/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Front counter cabinets **Warning**
- Basic - Shelf under preparation table soiled with food debris. **Warning**
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12/17/2013 | Food-Licensing Inspection | Call Back - Complied |
- Basic - Employee wearing soiled apron. Cookline **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Front counter cabinets **Warning**
- Basic - Shelf under preparation table soiled with food debris. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Cabbage, fried chicken, shrimps, tilapia, cut tomato, cut lettuce and butter at 47f in the walk in cooler. Ambient temperature of the cooler 47f. Observed some cases of poultry at 38f, according to mgr it was just received. **Warning** Observed cases of poultry held overnight on the cooler at 40°f, observed fried chicken held overnight on the cooler at 45°f, observed cooked noodles cooling for two hours according to mgr at 46°f, observed raw shrimps and tilapia held overnight at 45°f. Ambient temperature on the unit during the time of inspection was found to be 45°f
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Nonfood-grade basting brush used in food. **Warning**
- Intermediate - Walk-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. **Warning**
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12/14/2013 | Food-Licensing Inspection | Call Back - Extension given, pending |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
- Basic - Employee wearing soiled apron. Cookline **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Food in contact with a surface that was contaminated and not cleaned and sanitized before use. Tongs in contact with floor and trash can not cleaned and sanitized before using it at the front line. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Front counter cabinets **Warning**
- Basic - Shelf under preparation table soiled with food debris. **Warning**
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Fried chicken on reused cardboard boxes in the walk in cooler **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Cabbage, fried chicken, shrimps, tilapia, cut tomato, cut lettuce and butter at 47°f in the walk in cooler. Ambient temperature of the cooler 47°f. Observed some cases of poultry at 38°f, according to mgr it was just received. **Warning**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. French fries at the steam table at 126°f, reheated to 165°f **Corrected On-Site** **Warning**
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cookline **Warning**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Handling money then serving foods with out washing hands **Warning**
- High Priority - Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails. Cookline **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing equipment on a prep sink, no sanitizer used. **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Backflow preventer needed on each side of the splitter. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fried chicken at 59°f in a plastic bin sitting on a prep table. Reheated to 165°f **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Grilled chicken at the prep area under a heat lamp at 106°f, reheated to 165°f. **Corrected On-Site** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After touching dirty apron the engage in food preparation. **Warning**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site** **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Nonfood-grade basting brush used in food. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser **Warning**
- Intermediate - Walk-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. **Warning**
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12/13/2013 | Food-Licensing Inspection | Warning Issued |
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