- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plate used as scoop inside croutons
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop on top of salad cooler
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting gloves on Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. On top of reach in cooler at cookline
- Critical. Observed accumulation of debris in warewashing machine and associated equipment. Especially on top, inside needs de-lime, curtain has residue buildup
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Observed residue build-up on nonfood-contact surface. On surface of soda gun at bar [the far end one]
- Critical. Observed handwash sink used for purposes other than handwashing. Used as dump sink at bar
- Critical. Observed unlabeled spray bottle. Pink bottle
- 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 Program in place, but no employees' food handlers certifications
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01/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-22-1 Observed insect control device installed over food preparation area.
- Critical. Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Violation: 35A-08-1 Observed numerous live flies in kitchen.
- Critical. Violation: 53B-08-1 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 Each employee must have original training certification
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09/02/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Potentially hazardous food reheated in a microwave oven for hot holding not stirred, covered and allowed to stand covered for 2 minutes Corrected On Site.
- Critical. Fruits/vegetables not washed prior to preparation. Onion
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Single serve cup used as scoop
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Lemons Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Need to wash hands first when putting in new gloves
- Critical. Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Observed employee with no beard guard/restraint.
- Observed insect control device installed over food preparation area.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Quaterney
- Observed old labels stuck to food containers after cleaning.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Repeat Violation. Operator has maintainence man come in to fix dishmachine while I complete the inpection, establishment is changing the machine to chemical sanitizer for the time being until a heat element is fix.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Vacuum breaker mising at hose bibb. Missing backflow preventer at "Y" spliter of mop sink
- Critical. Handwash sink not accessible for employee use at all times. Block by trash cans Repeat Violation.
- Critical. Observed numerous live flies in kitchen.
- Observed personal item stored with cleaned utensils.. Sunglass Repeat Violation.
- Critical. Hotel and Restaurant license not properly displayed. Current one Corrected On Site.
- 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 Each employee must have original training certification
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07/27/2010 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. [potato soup at 99 F, chili at 123 F, in hot holding box. less than 4 hours] Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. [cooked/diced chicken next to raw shrimp, in cookline cooler] Corrected On Site.
- Critical. Observed bag of peanuts stored on floor. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed employee/dishwasher handling soiled equipment or utensils then handle clean equipment or utensils without washing hands.
- Critical. Observed an open beverage container on top of the dishmachine Corrected On Site.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Handwash sink not accessible for employee use at all times. [Handsink at dining room wait station blocked by a garbage can]
- Critical. Observed handwash sink used for purposes other than handwashing. [Handsink at dining room wait station used as dump sink for ices]
- No suitable facilities provided to store employee clothing and other possessions. [Observed clothings stored with/by clean utensils ] Corrected On Site.
- Critical. Observed toxic item improperly stored. / Toxic chemical stored on top of the dishmachine Corrected On Site.
- Critical. Manager Shelky Comer lacking proof of Food Manager Certification.
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1/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. / quaternary type needed
- No Heimlich maneuver sign posted.
- 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
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10/13/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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