| 08/25/2022 - Routine Inspection
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Adequate handwashing facilities; accessible
Comments:must not block access to hand sink with trash can.must fix hot water faucet. must provide paper towels
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Physical facilities installed, maintained, clean
Comments:must remove packaging off of refrigerator
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Thermometers provided, chemical test strips
Comments:must provide thermometer for cold hold
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Proper cooling, equipment adequate to hold temp
Comments:must defrost freezer. must rearrange contents so equipment can maintain temperature
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:must cover food. mustput boxes and sack of beans, boxes of raw eggs 6" off the floor
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Original container labeling (bulk food)
Comments:must label food and food bins
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Personal cleanliness, eating, drinking, tobacco
Comments:
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Proper date marking and disposition
Comments:
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| 08/24/2022 - Routine Inspection
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Proper date marking and disposition
Comments:must date-mark all fodd with correct date
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Toxic substances properly identified, stored, used
Comments:must not hang pest strips in prep areas
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No evidence of insect, rodent, other animals
Comments:must provide screen door for back. must remove pest strips. must not dump mop water by the back door
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Adequate handwashing facilities; accessible
Comments:must provide hand sanitizer at hand sink. must not block access to the sink
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Environmental contamination
Comments:must removeve non-working equipment such as fans, refrigerator, etc out of stockroom
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Thermometers provided, chemical test strips
Comments:must providte accurate thermometers for cooling units
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:must cover all food. must keep all boxes 6" off the floor. must use handled scoops. must not have employee drinks in prep area
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Proper cold holding temperature (41 F/ 45 F)
Comments:must keep cold hold and cooler at 41 degrees or colder
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| 08/14/2020 - Routine Inspection
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Food & ice obtained from approved source; Food in good condition, safe, & unadulterated
Comments:must throw out uncovered food
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Toxic substances properly identified, stored, used
Comments:must not put cockroach spray in prep area
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Person in charge demonstration of knowledge CFM
Comments:must acquire good levelof food knowledge. Always had low inspection scores
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Food establishment permit (current and valid)
Comments:must provide current health permit
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:must put up all boxes of food and cups 6" off the floor
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Personal cleanliness, eating, drinking, tobacco
Comments:must put personal food separate from restaurant food
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Proper cooling time and temperature
Comments:must cool food in shallow pans
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Physical facilities installed, maintained, clean
Comments:must wash grease filters, whole kitchen area, pans must be arranged upside down
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Adequate handwashing facilities; accessible
Comments:must not block access to hand sink. must provide soap, paper towels andhand sanitizer
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No evidence of insect, rodent, other animals
Comments:must exterminate for cockroaches
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Thermometers provided, chemical test strips
Comments:must provide thermometers forall refrigerators
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Required records available (shellstock tags)
Comments:must date-mark all prepped food
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Proper date marking and disposition
Comments:must date mark all food prepped
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Original container labeling (bulk food)
Comments:must label all containers
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Non-food contact surfaces clean
Comments:must wash and sanitize all surfaces. dust and other dirt. must wash grease filters
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Food contact surfaces cleaned and sanitized
Comments:must wash and sanitize all utensils
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| 06/01/2018 - Routine Inspection
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Adequate handwashing facilities; accessible
Comments:Handwashing sink shall be equipped with soap, paper towels and hand sanitizer
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Food establishment permit (current and valid)
Comments:Establishment must have a current valid Permit prominently posted
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Proper cooling, equipment adequate to hold temp
Comments:fridge is not cooling temperature is 64 degrees. Everything must be removed.
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Non-food contact surfaces clean
Comments:Ventilation hood systems, filters need to be cleaned
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Utensils, equipment, linens; properly used, stored
Comments:Utensils must be with handles up at all times.
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Person in charge demonstration of knowledge CFM
Comments:Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an Accredited Program
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Water from approved source; plumbing, backflow
Comments:Hand sink is leaking from the pipes under the sink this must be fixed as soon as possible.
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Hot/cold water available; adequate pressure, safe
Comments:Hand sink does not have hot water this must be fixed as soon as possible.
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Proper date marking and disposition
Comments:Must date mark all items in the cooler at all times.
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Must cover all food items in the coolers
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Original container labeling (bulk food)
Comments:Original container (bulk food); food storage containers shall be labeled with the common name of food
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Personal cleanliness, eating, drinking, tobacco
Comments:Personal drinking beverages should be covered and use straws
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| 03/08/2018 - Routine Inspection
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| 11/02/2017 - Routine Inspection
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Toilet facilities; properly constructed, supplied
Comments:Must provide paper towels for men's restroom.
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Must keep raw meat placed below ready to eat foods to prevent contamination.
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Adequate handwashing facilities; accessible
Comments:Must provide hand sanitizer for hand sink.
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| 08/16/2017 - Routine Inspection
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Adequate handwashing facilities; accessible
Comments:Must provide hand sanitizer for hand sink.
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Must keep raw meats below other foods on shelves in walk-in cooler.
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| 05/25/2017 - Routine Inspection
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Toilet facilities; properly constructed, supplied
Comments:Must provide paper towels for women's restroom.
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Approved thawing method
Comments:Must thaw meat properly.
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| 02/16/2017 - Routine Inspection
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Toilet facilities; properly constructed, supplied
Comments:Must provide paper towels for men and women's restrooms.
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Proper date marking and disposition
Comments:Must date mark cooked food in walk-in cooler.
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Person in charge demonstration of knowledge CFM
Comments:Must provide food manager certification.
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Utensils, equipment, linens; properly used, stored
Comments:Must not store knives behind warewash sink.
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Non-food contact surfaces clean
Comments:Must clean floor near cooking area.
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Food contact surfaces cleaned and sanitized
Comments:Must clean mold in walk-in cooler.
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Food establishment permit (current and valid)
Comments:Must display current health permit.
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Must keep foods covered in walk-in cooler.
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| 09/27/2016 - Routine Inspection
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Toxic substances properly identified, stored, used
Comments:Must keep fly spray out of kitchen area.
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No evidence of insect, rodent, other animals
Comments:Must kill flies in kitchen area.
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Food and non-food contact surfaces cleanable
Comments:Must clean mold in walk-in cooler.
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Proper date marking and disposition
Comments:Must date mark cooked foods in walk-in cooler.
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Food handler / no unauthorized persons / personnel
Comments:Must get food handler card.
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Approved sewage / proper wastewater disposal
Comments:Must provide barrel for grease disposal.
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Food establishment permit (current and valid)
Comments:Must display current health permit.
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Toilet facilities; properly constructed, supplied
Comments:Must provide paper towels for women's restroom.
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Person in charge demonstration of knowledge CFM
Comments:Owner must be more knowledgeable of food safety.
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| 08/11/2016 - Routine Inspection
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Proper date marking and disposition
Comments:must date-mark all prepped and portioned food. must labelo food bins
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Food separated and protected during prep, storage
Comments:must cover food in cooler. must put boxes of potatoes 6" off the floor. must separate beef from pork, etc.. musat separate personal food from store food
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Adequate handwashing facilities; accessible
Comments:must not wash colander on hand sink. must provide sink
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Food and non-food contact surfaces cleanable
Comments:must clean stockroom
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Food establishment permit (current and valid)
Comments:must post current health permit
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Proper hot holding temperature (135)
Comments:must keep food at 135 or higher
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Toxic substances properly identified, stored, used
Comments:must put medicine separate from prep area
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Food from approved source; safe, unadulterated
Comments:must remove spoiled milk, lettuce, potatoes
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Hands cleaned and washed / gloves used properly
Comments:must use gloves when cutting meat
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Food contact surfaces cleaned and sanitized
Comments:must remove dirty cups
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Person in charge demonstration of knowledge CFM
Comments:must provide food handler card
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| 06/10/2016 - Routine Inspection
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Approved sewage / proper wastewater disposal
Comments:Must provide a grease barrel to dispose of grease in. Do not pour grease down sewage system.
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Food establishment permit (current and valid)
Comments:Must display current health permit.
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Proper date marking and disposition
Comments:Must date mark food in walk-in cooler.
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Adequate handwashing facilities; accessible
Comments:Must provide paper towels and hand sanitizer for hand sink.
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Thermometers provided, chemical test strips
Comments:Must provide meat / stem thermometer.
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Toilet facilities; properly constructed, supplied
Comments:Must provide soap and paper towels for men's restroom and paper towels for women's rest room.
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Food separated and protected during prep, storage
Comments:Must keep bag of onions off floor 6 inches in walk-in cooler.
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Person in charge demonstration of knowledge CFM
Comments:Owner must improve on food safety knowledge. The same violations are written for every inspection.
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| 04/20/2016 - Routine Inspection
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Food establishment permit (current and valid)
Comments:Must display current health permit.
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Toilet facilities; properly constructed, supplied
Comments:Must provide soap and paper towels for men's restroom.
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Food separated and protected during prep, storage
Comments:Must keep foods covered in walk-in cooler.
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Adequate handwashing facilities; accessible
Comments:Must remove dish from hand sink.
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| 02/18/2016 - Routine Inspection
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Food separated and protected during prep, storage
Comments:Must keep bag of potatoes off floor 6 inches. Must keep foods covered in walk-in cooleer.
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Adequate handwashing facilities; accessible
Comments:Must provide paper towels and hand sanitizer for hand sink.
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Food establishment permit (current and valid)
Comments:Must display health permit to public.
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Toilet facilities; properly constructed, supplied
Comments:Must provide paper towels and soap for men's restroom.
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Approved sewage / proper wastewater disposal
Comments:Must provide grease barrel/bin to dispose of grease in.
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| 12/17/2015 - Routine Inspection
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Utensils, equipment, linens; properly used, stored
Comments:Must not use rusty machete for cutting meat.
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Food separated and protected during prep, storage
Comments:Must remove flowers from walk-in cooler.
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Food handler / no unauthorized persons / personnel
Comments:Must have food handler card.
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Toilet facilities; properly constructed, supplied
Comments:Must provide paper towels for restrooms. Must connect self-closing unit to door on women's restroom.
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Adequate handwashing facilities; accessible
Comments:Must remove dish from hand sink.
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Person in charge demonstration of knowledge CFM
Comments:Manager/Owner keeps having same violations.
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| 07/28/2015 - Routine Inspection
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