- Basic - Employee personal food not properly identified and segregated from food to be served to the public. ....walk in cooler . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......home made salad dressing 45° in glass door reach in cooler. Food moved to another acceptable cooler. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.....Windex spray bottle in dishwashing area. **Corrected On-Site**
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5/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of mold-like substance on nonfood-contact surface......handwashing sink in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler. ....banana
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice bucket stored on floor underneath handwashing sink in server station. **Corrected On-Site**
- Basic - Food stored on floor.....flour in dry storage room.
- Basic - Soil residue build-up on nonfood-contact surface. Spoons,forks rack and sanitize solution bucket in kitchen.
- High Priority - Employee touched soiled surface and then engaged in food preparation without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lobster, curry, cream cheese, cheese , chicken 48° in walk in cooler. Operator stated that door was not properly closed . Advised to operator keep closed door properly all the times. Butter 45° in true reach in cooler by the exit door in kitchen. Adjusted thermostats. **Warning** **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing. Stored container in handwashing sink in server station. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine 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. Cream cheese, curry in walk in cooler.
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11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 200 PPM
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5/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed unlabeled spray bottle.
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11/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. --- tested @ 0 PPM.
- Critical - Establishment operating without a current Hotel and Restaurant license. --- operator underpaid for annual license. will correct immediately
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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. --- servers bussing, scrapping at dishmachine and returning to setving food - without washing hands.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- raw beef@ 49 degrees F., raw shrimp @49 degrees F., shredded cheese @ 49 degrees F. --- Corrective Action Taken. Food Iced Down and moved to Other Cooler
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4/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. --- tested twice at 0 PPM. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
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10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed equipment in poor repair. walk-in cooler doorlock. unable to close door completely without door popping back open.
- Observed gaskets with slimy/mold-like build-up. server station reach-in cooler.
- Observed gaskets/seals on cold holding unit in poor repair. reach-in coolers in kitchen.
- Observed standing water in reach-in cooler in kitchen (by walk-in cooler).
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6/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint. Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Ice scoop ontop of ice machine.
- Critical. Hand wash sink lacking proper hand drying provisions. server area
- Critical. Observed unlabeled spray bottle. Corrected On Site.
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11/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Ceiling tile missing.
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4/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/16/2010 | Routine - Food | Call Back - Complied |
- Critical. No handwashing sign provided at a handsink used by food employees in womens bathroom .
- Critical. Hand wash sink lacking proper hand drying provisions. server area.
- 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. Pro This violation must be corrected by : 1/13/10.
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11/13/2009 | Routine - Food | Warning Issued |
| No report available. | 6/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/12/2008 | Routine - Food | Inspection Completed - No Further Action |
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