- Critical. Label on a food item packaged on-site lacking required information. [Carrot juice, sea moss peanut extra lacking the date product was packaged, address of the establishment. ALL LABELING MUST INCLUDE: IDENTITY AND DESCRIPTION OF PRODUCT; DATE PRODUCT WAS PACKAGED; NAME AND ADDRESS OF ESTABLISHMENT WHICH PREPARED AND PACKAGED; PRODUCT.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Plaintain 96 degrees, warmer, frontline. Reheated .
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Fried chicken 116 degrees, warmer, frontline . Reheated . Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Cooking oil stored before the handsink in the kitchen .
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook took cellphone from his pocket to make call, handled single serve items, went back to the kitchen, place gloves on his hands without washing them.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water next to the microwave.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open arizona punch in the reach cooler. Corrected On Site.
- Observed nonfood-contact equipment in poor repair. Stainless steel microwave missing the handle.
- Observed nonfood-contact equipment in poor repair. Toilet cover in the women's restroom broken.
- Soiled items too large for warewasher or three-compartment sink not scrapped or rough cleaned to remove food particles. Black pots on the rack at the warewashing area.
- Observed old food stuck to clean dishware/utensils. Storage containers on the rack at the warewashing area.
- Observed old food stuck to clean dishware/utensils. Plastic container lids on the rack at the warewashing area.
- Observed old food stuck to clean dishware/utensils. Black serving spoons, tongs hanging from wall at the warewashing area.
- Critical. Prep surface not sanitized after contamination and prior to use. Steve's frozen chillers[strawberry/mango]. Operator's cleaning instructions do not include sanitizing the equipment, instead it require the operator to wash with warm water, dish detergent, towel dry. Instructions do not state the frequency of cleaning. Operator states equipment is clean daily.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. 0ppm in the bucket.
- Observed soiled dry wiping cloth in use underneath the cutting board.
- Wet wiping cloth not stored in sanitizing solution between uses at the serving line.
- Observed wet/soiled wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed soil residue in storage containers. All the storage containers on the shelf next to the prep sink.
- Critical. Observed buildup of soiled material on grater hanging above the warewashing sink. {Very rusted}.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. The hood filters not maintained clean.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. All the storage shelves maintain clean.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Portable floor fan.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Inside the utensils holder on the rack at the wrewashing area.
- Critical. Handwash sink not accessible for employee use at all times. Rear handsink at the dishwashing area blocked with the floor fan.
- Critical. Hand wash sink lacking proper hand drying provisions. Handsink at the frontline handsink.
- Critical. Hand wash sink lacking proper hand drying provisions. Handsink at the dishwashing area.
- Observed wall soiled with accumulated food debris. Black trash bag hanging from wall at the prep area next to the three compartment sink.
- Observed moldy ceiling air conditioning vent covers in the dinning area.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. No light in the white freezer area.
- Light not functioning before the cookline .
- Light not functioning before the dishwashing area.
- Observed unnecessary items on the premise.
- Critical. Exit signs not properly illuminated. Dinning area. For reporting purposes only.
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08/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food container not properly labeled. [Establishment preparing unpasturized juices. WARNING LABEL MISSING stating: "THIS PRODUCT HAS NOT BEEN PASTURIZED AND, THEREFORE , MAY CONTAIN HARMFUL BACTERIA THAT CAN CAUSE SERIOUS ILLNESS IN CHILDREN, THE ELDERLY, AND PERSONS WITH WEAKENED IMMUNE SYSTEMS".
- Critical. Working containers of food removed from original container not identified by common name. [Cornmeal ]. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Curried goat 119 degrees on the prep table ]. [Removed to the stove]. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. [Cook washed his hands at the three compartment sink]
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. [Cook handled the raw chicken, use same glove to peel the potato without washing his hand and changing the glove]. Corrected On Site.
- Critical. Prep surface not sanitized after contamination and prior to use. [Cook washing out towel at the two compartment sink and using it to wipe the prep surfaces without sanitizing solution]. Corrected On Site.
- Observed soiled dry wiping cloth in use. Corrected On Site.
- Critical. Observed bathroom facility in disrepair. [Toilet cover broken in two]
- Critical. Observed electrical wiring in disrepair. [Light in the white storage freezer area]. For reporting purposes only.
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2/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued due to adulteration of food product. [Dumplings make by cook with the soiled gloves after taking customer money]. Discarded .
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. [Raw chicken over the raw oxtail in the reach in cooler]. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. [Raw chicken over the cooked oxtail, curried goat in the reach in cooler]. Corrected On Site.
- Critical. Observed food stored on floor. [Cooking oil].
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. [Cook washed the gloves on his hand].
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. [Cook went to the handsink washed his hand with the gloves on, went to the register collected the money from the customer, went back to the kitchen to make dumplings with the same gloves on his hand].
- Critical. Observed employee wash hands with no soap. [Cook washed hands at the frontline sink without soap].
- Critical. Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
- Observed employee with no hair restraint. [Operator serving food at the hotline without hair restraint].
- Wash solution in the 3-compartment not clean.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. [Coconut water reach in freezer ].
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. [Inside the storage container on the rack with the knives and other utensils].
- Equipment and utensils not properly air-dried. Repeat Violation.
- Plumbing system in disrepair. [Handsink at the frontline counter missing the lock-off knob for the cold water.]
- Critical. Observed odors in the women's bathroom .
- Critical. Exit signs not properly illuminated. [Dinning area].For reporting purposes only.
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10/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/24/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/22/2009 | Routine - Food | Warning Issued |
| No report available. | 3/13/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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