| 04/15/2021 - Compliance Inspection
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| 04/15/2021 - Compliance Inspection
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No evidence of insect, rodent, other animals
Comments:must provide exterminator manifest for mice .
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Proper date marking and disposition
Comments:must label prepped food
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| 04/12/2021 - Routine Inspection
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Proper date marking and disposition
Comments:must date-mark all prepped food
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Required records available (shellstock tags)
Comments:must label all prepped food
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Personal cleanliness, eating, drinking, tobacco
Comments:must separate and identify personal food. must remove bed and beddings in the backroom
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Proper cold holding temperature (41 F/ 45 F)
Comments:must keep bags of shrimp in cooler
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Warewashing facilities, installed, maintained
Comments:must wash all dirty pans and utensils everyday of operation. must clean and sanitize warewashinng sink
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Approved sewage / proper wastewater disposal
Comments:must dispose of used oil in grease bin.
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Food establishment permit (current and valid)
Comments:must renew health permit. 2020 hp expired on 12/32/2020
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Adequate handwashing facilities; accessible
Comments:must provide hand sanitizer at hand sink. must remove other sprays, adhesi
must provide hand sanitizer at hand sink
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Food and non-food contact surfaces cleanable
Comments:must clean and sanitize all counters and equipment
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:must remove all construction chemicals from food prep area. must clean and sanitize food containers, must clean ven-a hood
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Toxic substances properly identified, stored, used
Comments:must remove all non-food chemicals from prep area
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No evidence of insect, rodent, other animals
Comments:Inspector saw mouse droppings behind equipment and bins. must provide extermination record
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Food & ice obtained from approved source; Food in good condition, safe, & unadulterated
Comments:must not leave scoops laying on sugar, rice
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Proper disposition of returned, previously served
Comments:must throw out spoiled rice left on dining table.
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Single-service, single use articles; properly used
Comments:must not use styrofoam cups as measuring equipment being used over and over again
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Food contact surfaces cleaned and sanitized
Comments:must clean coolers. must defrost freezer
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Environmental contamination
Comments:whole establishment needs to be scrubbed down and sanitized. Dirt and sawdust in prep area and dining room
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Utensils, equipment, linens; properly used, stored
Comments:must wash and sanitize pots and pans and food bins andequipment everyday
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Thermometers provided, chemical test strips
Comments:must provide thermometers for freezer and coolers
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| 08/24/2018 - Routine Inspection
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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; need to have a trained person in charge (PIC) at all times. The PIC must be a certified food manager.
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Proper date marking and disposition
Comments:Owner has personal food items in the refrigerator and was informed she needs to mark them as personal.
Date marking commercially prepared RTE/ TCS food; many items had no labels or date marks.
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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; Flour container was unlabeled.
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Must cover all food in cooler to prevent cross contamination; open bags of food in refrigerator
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Adequate handwashing facilities; accessible
Comments:The approved hand washing facility is the bathroom sink, no separate one in the kitchen.
Handwashing sink shall be equipped with soap, paper towels and hand sanitizer; sanitizer was absent
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Thermometers provided, chemical test strips
Comments:Sanitizer test strips; you are required to have and make use of these testing devices to confirm proper sanitizing concentrations have been attained
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| 03/03/2017 - Routine Inspection
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