- Basic - Clean equipment stored on floor.
- 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 - Gaskets with slimy/mold-like build-up. Walk in cooler and reach in coolers.
- Basic - Mop/service sink dirty.
- Basic - Raw animal food stored above unwashed produce.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wood food-contact surface not properly sealed.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Rice and sweet and sour sauce left at room temperature overnight was found at 68° f and 71° f Rice 50 F left overnight to cool in walk in cooler at callback
- High Priority - Pots or other cooking equipment not being sanitized. Not observed at callback
- High Priority - Raw animal food stored over cooked food.
- High Priority - Raw animal foods not properly separated from each other in holding unit.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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10/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Cardboard used to line food-contact shelves.
- Basic - Clean equipment stored on floor.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean utensils or equipment stored in dirty drawer or rack.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Employee smoking in a food preparation, storage or warewashing area.
- 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 - Food placed in soiled container/equipment.
- Basic - Frozen potentially hazardous (time/temperature control for safety) food being slacked at room temperature is no longer frozen solid.
- Basic - Gaskets with slimy/mold-like build-up. Walk in cooler and reach in coolers.
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Mop/service sink dirty.
- Basic - Raw animal food stored above unwashed produce.
- Basic - Soil residue build-up on nonfood-contact surface. Dry storage shelves.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Unnecessary items on the premise.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Wood food-contact surface not properly sealed.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Rice cooled overnight found at 68°
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Rice and sweet and sour sauce left at room temperature overnight was found at 68° f and 71° f
- High Priority - Pots or other cooking equipment not being sanitized.
- High Priority - Raw animal food stored over cooked food.
- High Priority - Raw animal foods not properly separated from each other in holding unit.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
- Intermediate - Cooking utensils/pots/pans in contact with potentially hazardous (time/temperature control for safety) food not cleaned at least every four hours. Left overnight without been cleaned and started to use it in the morning.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soil residue in food storage containers.
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10/13/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bathroom facility not clean. **Admin Complaint** **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in dry storage area. **Admin Complaint** **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored on floor. **Admin Complaint** **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. **Admin Complaint** **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Uncovered food stored near sink exposed to splash. **Admin Complaint** **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- High Priority - Raw animal food stored over cooked food.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soil residue in food storage containers.
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1/2/2014 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
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11/18/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bathroom facility not clean.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Ceiling fan had accumulation of dust/debris.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Food stored on floor.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Single-service articles not stored at least 6 inches above the floor.
- Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room.
- Basic - Uncovered food stored near sink exposed to splash.
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Live, small flying insects in food storage area.
- High Priority - Toxic substance/chemical improperly stored.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Reach-in cooler shelves soiled with food debris.
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8/6/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom facility not clean.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Ceiling fan had accumulation of dust/debris.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Ceiling tile in disrepair.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Food stored on floor.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Single-service articles not stored at least 6 inches above the floor.
- Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Uncovered food stored near sink exposed to splash.
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Live, small flying insects in food storage area.
- High Priority - Toxic substance/chemical improperly stored.
- High Priority - Toxic substance/chemical stored by or with food.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- 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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8/5/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Build-up of mold-like substance on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Grease accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- Intermediate - Certified food manager fails to exhibit active managerial control.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
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2/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Observed bathroom facility not clean.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed build-up of grease on nonfood-contact surface.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing.
- 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 interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed potentially hazardous food thawed in an improper manner.
- Critical - Observed potentially hazardous food thawed in standing water.
- Observed residue build-up on nonfood-contact surface.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves.
- Critical - Observed toxic item stored by food.
- Critical - Observed toxic item stored in food preparation area.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed unnecessary items on the premise.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEES ARE NOT WASHING HANDS WHEN GOING FROM DRINKING AND CUTTING READY TO EAT FOOD (RIBS). Corrected On Site. Repeat Violation.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair. Repeat Violation.
- Critical - Violation: 22-18-1 Observed soil residue in storage containers.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVES IN STEAM TABLE AND PREP TABLE
- Critical - Violation: 53B-08-1 No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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7/10/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken wings and drumsticks at 58 F and chicken at 50 F
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation 6 EMPLOYEES WORKING.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVES IN STEAM TABLE AND PREP TABLE
- Observed ceiling soiled with accumulated grease. CEILING TILES
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers. KITCHEN AREA Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEES ARE NOT WASHING HANDS WHEN GOING FROM DRINKING AND CUTTING READY TO EAT FOOD (RIBS). Corrected On Site. Repeat Violation.
- Observed equipment in poor repair. PANS
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.EMPLOYEE WASHED HANDS ON 3 COMPARTMENT SINK Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair. REACH IN DRAWERS BY PREP TABLE
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. Repeat Violation.
- Observed metal container dispensing equipment that allows contamination of the lip-contact surface inside bag of sugar
- Critical - Observed raw animal food stored over ready-to-eat food. RAW SHELL EGGS OVER READY TO EAT VEGETABLES
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw shrimp inside reach in freezer Repeat Violation.
- Observed reach in freezer door in poor repair. Repeat Violation.
- Observed ripped/worn CARDBOARD used as shelf cover.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Establishment is re-using the bag that chicken breast comes in and storing other meats inside. Repeat Violation.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. CONTAINERS ARE CUT AND RE-USED FOR STORAGE OF FOOD
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in freezer shelves. inside reach in freezer
- Critical - Observed soiled reach-in freezer gaskets.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. BAG OF SUGAR
- Critical - Observed uncovered food in holding unit/dry storage area. CHICKEN INSIDE WALK IN COOLER
- Observed walk-in cooler gasket torn/in disrepair. Repeat Violation.
- Observed wall soiled with accumulated dust. BY HANDSINK
- Observed wall soiled with accumulated grease. behind grills Repeat Violation.
- Plumbing system in disrepair.EMPLOYEE HAND SINK
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only. CLASS K EXTINGUISHER
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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5/3/2012 | Routine - Food | Warning Issued |
- Floors not maintained smooth and durable.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed attached equipment soiled with accumulated food debris.AC Vents inside walk-in cooler
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling light covers soiled with accumulated grease.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed dusty ceiling tiles and/or air conditioning vent covers.kitchen areas
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint. Corrected On Site.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.cutting board Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. Repeat Violation.pasta
- Observed food debris accumulated on walk-in cooler floor.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.pasta
- Critical - Observed food stored on floor.vegetables
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cookline equipment Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.shelves by refrigerator
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.steam table
- Observed gaskets/seals on cold holding unit in poor repair.reach in freezer
- 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.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.white reach in by prep fable
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pasta
- Critical - Observed potentially hazardous food thawed in an improper manner.chicken
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.sauce
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken and seafood
- Observed single-use containers (boxes and/or cans) reused for the storage of food. chicken
- Observed soiled dry wiping cloth in use.
- Critical - Observed soiled reach-in freezer gaskets.
- Critical - Observed soiled reach-in freezer shelves.
- Critical - Observed uncovered food in holding unit/dry storage area.seafood,vegetables
- Critical - Observed unlabeled spray bottle.
- Observed walk-in cooler gasket torn/in disrepair.
- Observed wall soiled with accumulated food debris. by steam table
- Observed wall soiled with accumulated grease. behind fryers
- Critical - Vacuum breaker mising at hose bibb.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Floors not constructed easily cleanable.Kitchen area
- Floors not maintained smooth and durable.
- Food-contact surface not smooth and easily cleanable.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.Cutting board
- Critical - Observed food being cooled by nonapproved method.
- Observed food debris accumulated on walk-in cooler floor.
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Cookline equipment
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Shelving over steam table
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Steam table
- Observed gaskets with slimy/mold-like build-up.Walk-in cooler
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed ripped/worn cardboard used as shelf cover.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Vacuum breaker mising at hose bibb.Warewashing faucet
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- OBSERVED POTENTIALLY HAZARDOUS FOOD HELD UNDER TIME AS A PUBLIC HEALTH CONTROL WITHOUT TIME MARKING INDICATING 4 HOUR LIMIT . COOKED RICE, COOKED EGG ROLLS,COOKED EGGS OUT OF TEMPERATURE CONTROL .
- OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES FAHRENHEIT.RAW CHICKEN AT 54 DEGREES ,RAW PORK AT 54 DEGREES ,RAW SHELL EGGS 75 DEGREES
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7/9/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. RICE IN WALK_IN COOLER. DO NOT STACK CONTAINERS IN WALK_IN COOLER, NO AIR CIRCULATION.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. WORKING CONTAINERS
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. REACH_IN FREEZER
- Observed reuse of single-service articles. CARDBOARD BOXNUSED FOR FOOD STORAGE IN WALK_IN COOLER
- Observed wall soiled with accumulated grease. COOKLINE
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3/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. BUS PANS OF CHICKEN WINGS, FRIED CHICKEN (HONEY CHICKEN), AND EGG ROLLS. Repeat Violation.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
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10/8/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. BUS PANS OF CHICKEN WINGS, FRIED CHICKEN (HONEY CHICKEN), AND EGG ROLLS. Repeat Violation.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK_IN COOLER AMBIENT TEMPERATURE 60F. TECHNICIAN ONSITE, FAN IN DISREPAIR.
- Critical. Observed raw animal food stored over cooked food. Corrected On Site.
- Critical. Observed food stored on floor. BUS PAN OF RAW ROAST PORK
- Observed employee with no hair restraint. Repeat Violation.
- Observed nonfood-grade containers used for food storage. RE_USE OF RAW CHICKEN CARTON BOX WITH FRIED CHICKEN (HONEY CHICKEN)
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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10/7/2009 | Routine - Food | Warning Issued |
| No report available. | 6/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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