- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Clean the food crumbs, from the inside surfaces, of the reach-in refrigerators.
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09/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Thaw foods under refrigeration or under running water. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Do not cool wings in deep bowl; spread them out no more than 4inches deep. See "Proper Thawing" handout provided.
- 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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6/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Do not store case of chicken on the kitchen floor. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Clean the food crumbs from the refrigerator-door gaskets.
- 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**
- 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 battering flour, tubs, and baskets with a four-hour-time label. Discard any unused batter, and wash the utensils and tubs at the end of each four-hour period. **Corrected On-Site**
- 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. Provided "Big Five" handout.
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11/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Do not use a styrofoam bowl to scoop seasoned batter mix.
- Basic - Food debris accumulated on kitchen floor. Clean the floor debris from beneath the prep-line equipment.
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7/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris accumulated on kitchen floor. Sweep the kitchen floor.
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5/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Five employees. A certified food manager must be on duty whenever the restaurant is open,
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Clean the tops of the bulk-storage bins.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable-plastic gloves when handling fresh buns. **Corrected On-Site**
- Observed grease accumulated on kitchen floor. Clean the floor beneath the deep friers.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label Repackaged, refrigerated food (meats) with the date it was originally repackaged. Use it within seven days of repackaging.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Post the Consumer Advisory, provided, in the restaurant. **Corrected On-Site**
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11/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Remind employees to wash hands every time they change gloves. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be labeled with the date they are repackaged.
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7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed emploee with no hair restraint./prep person correctd On Site.
- Observed personal care item stored with food. pink purse with condiments frontline. Corrected On Site.
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6/26/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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