- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.raw beef next to cooked ribs **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.raw pork over cooked brisket **Corrected On-Site**
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7/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.prep RIC found at 50? no next day warning due to having several coolers on cook line that are 40? and below. Prep cooler is to be used to potentially hazardous foods till maintains 41? or below
- Equipment and utensils not properly air-dried.cups at server station
- Critical - Observed moderate buildup of slime in the interior of ice machine. **Repeat Violation**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.milk cole claw dressing cooked salmon all found 50? to 51?.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).all phf's in prep RIC found 50? to 51? over night.
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12/18/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed case of beef stored on floor of walk in cooler.
- Observed heavy ice build up on the floor of walk in freezer
- Critical - Observed modeate buildup of slime in the interior of ice machine.
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11/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.cooked pork 47F,cooked onions 50F,mashed potatoes 47F cooling over night in the walkin cooler This violation must be corrected by : 07/27/12.
- Ice scoop cracked
- Critical - Observed moderate buildup of slime in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cooked brisket found at 45F,rice 45F in the walk in cooler
- Critical - observed greens not held at 135 degrees Fahrenheit or above.found at 130F.recommend to reheat to 165F. Corrected On Site.reheated 168F for 10 minutes on the stove
- Critical - walkin cooler incapable of maintaining potentially hazardous food at proper temperatures.found at ambient temperature of 50F.manager states was in defrost cycle. checked walk in cooler at the end of inspection found at 47F This violation must be corrected by : 7-27-12.
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7/26/2012 | Routine - Food | Warning Issued |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit./thermometer at 22 degrees f calibrated with operator Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect./cook with flat bread Corrected On Site.
- Critical - Observed moderate accumulation of debris in warewashing machine and associated equipment.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./mashed potatoes/ribs in walk in cooler
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5/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/18/2011 | Routine - Food | Call Back - Complied |
- Cooked ribs and mashed potatoes ranged between 45-53f degrees.
- Cooked ribs and mashed potatoes wrapped tightly before they were cooled to the proper temperature of 41 degrees f.
- Critical - Ice machine interior moderate build up of slime. Repeat Violation
- No date marking on commercially processed foods, heavy cream, held over 24 hrs.
- Critical - No paper towels at employee hand wash sink, kitchen area.
- Shrimp stored in undrained ice in the walk in cooler.
- Stop sale on products not properly cooled.
- cooked ribs and mashed potatoes in walk in cooler not properly cooled from 135f to 41f within 6 hours.
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11/17/2011 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.- operator will not use unit until capable of maintaining 41 degrees
- Lights missing the proper shield, sleeve coatings or covers.
- Observed build-up of grease on nonfood-contact surface.-hood filters
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.-putting on gloves
- Observed employee with no hair restraint.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.- conch and keylime pie at 48 degrees over night- operator discarded. Corrected On Site.
- Observed reuse of single-service articles.-tin containers in walkin cooler
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Observed single-service items stored on floor.- cups
- Critical - Observed torn packages/bags of food exposing the contents to contamination.-grits and rice
- Critical - Observed unlabeled spray bottle.-orange liquid
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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6/23/2011 | 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.
- Observed employee with no hair restraint.
- 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. establishment opened on 12/10/10 a month later than scheduled must have employee training by next unannounced inspection or an administrative action maybe taken
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12/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board heavily grooved/pitted and no longer cleanable. small sandwich line
- 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.
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11/5/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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