- Basic - Large amount of unused equipment/supplies present.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Toilet leaking.
- Basic - Unnecessary items on the premise.
- Basic - Wall in disrepair. Behind water Heater
- High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Chicken with beef **Corrected On-Site**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 5 dry dropping under coffee maker **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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07/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris in three-compartment sink. Front counter
- Basic - Bathroom door not self-closing.
- Basic - Equipment in poor repair. Reach in cooler located just inside kitchen on the right side, sliver in color, not able to maintain foods at 41F or below
- Basic - Hole in wall. Behind 3 compartment sink.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen area .
- High Priority - Food container stored in ice used for drinks. See stop sale. Cups stored in ice machine to support bracket in ice machine.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Big 5, did not know.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Front counter holding plant foods.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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1/16/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris in three-compartment sink. Front counter
- Basic - Bathroom door not self-closing.
- Basic - Dead roaches on premises. 2 in the kitchen
- Basic - Equipment in poor repair. Reach in cooler located just inside kitchen on the right side, sliver in color, not able to maintain foods at 41°F or below
- Basic - Hole in wall. Behind 3 compartment sink.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen area .
- High Priority - Food container stored in ice used for drinks. See stop sale. Cups stored in ice machine to support bracket in ice machine.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beans, rice, cheese, beans- reach in cooler in kitchen near entry into kitchen. Stop sale issued regarding this unit. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Poultry, rice , beans- steam table. Beef, cheese - hot box, front counter. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Reach in cooler in the kitchen. Raw chicken over cheese.
- High Priority - Roach activity present as evidenced by 1 live roach found in the kitchen. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Big 5, did not know.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Front counter holding plant foods.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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1/15/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing.
- Basic - Build-up of food debris, dust, grease or dirt on nonfood-contact surface. Outside all reach in coolers.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Grease accumulated under cooking equipment. Kitchen .
- Basic - Hood soiled with accumulated grease. And some filters missing.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen / rest room.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee washed hands with cold water.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef, plant food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Big 5
- Intermediate - Hot water not provided/shut off at employee handwash sink.kitchen.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen / restroom.
- Intermediate - No soap provided at handwash sink. Kitchen/ restroom.
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8/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair.
- Basic - Covered waste receptacle not provided in women''s bathroom.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Hood filters in disrepair. Motor down
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - No mop sink or curbed cleaning facility provided at establishment.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.
- Basic - Wall in disrepair. bathroom Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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8/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing.
- Basic - Ceiling in disrepair.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Hood filters in disrepair. Motor down
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - No mop sink or curbed cleaning facility provided at establishment.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wall in disrepair. bathroom Repeat Violation**
- Basic - Wall soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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6/5/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Bathroom floors not in good condition.
- Basic - Bathroom located outside establishment not enclosed with tight-fitting, self-closing doors or constructed to have entrances and exits that ensure the privacy of occupants.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored in holding unit not covered.
- Basic - Hole in wall.bath room
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter
- Basic - Wall in disrepair.
- Basic - Wall soiled with accumulated grease.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee washed hands with cold water. Kitchen area
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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1/8/2013 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Observed ceiling in disrepair.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Corrected On Site.
- Observed hole in wall.
- 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.
- Observed residue build-up on nonfood-contact surface.
- Observed unnecessary items on the premise.
- Critical - Working containers of food removed from original container not identified by common name.
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9/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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.
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Working containers of food removed from original container not identified by common name.
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1/11/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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11/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- 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.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Establishment operating without a current Hotel and Restaurant license.
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1/18/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- 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.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
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8/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit.
- Observed residue build-up on nonfood-contact surface.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- 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. new empolee
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3/3/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name.
- Observed build-up of grease on nonfood-contact surface.hood of stove
- Plumbing system in disrepair.hand sink
- Critical. Hand sink missing in food preparation room or area.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed hole in wall. storage area
- Lights missing the proper shield, sleeve coatings or covers.
- Wet mop not hung to dry.
- Critical. Establishment operating without a current Hotel and Restaurant license.
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2/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/19/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/18/2009 | Routine - Food | Warning Issued |
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