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Date
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Inspection Type
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Score
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Expand All
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12/01/2023
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 ROUTINE INSPECTION
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95%
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Observe one (1) open coffee cup and one (1) open soda can on food preparation surfaces in the kitchen. CORRECTED
CODE REFERENCE:
(2-401.11) (A) Except as specified in & (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The EMPLOYEE'S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES
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Soiled linens are being stored on food-contact surfaces between uses. CORRECTED
CODE REFERENCE:
(3-304.14) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and
(2) Laundered daily as specified under ¶ 4-802.11(D).
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The exhaust hood system filters in the kitchen are soiled.
CODE REFERENCE:
(6-501.14) (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
(B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
CORRECTIVE ACTION: Clean the filters thoroughly.
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(a) The floor of the dry-storage room is soiled and has accumulated debris on the floor and
(b) there is standing water on the floor at the far end of the back preparation area.
CODE REFERENCE:
(6-501.12) (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
(B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
CORRECTIVE ACTION: Clean these areas.
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Bulk and other containers of breadings are being stored out at room temperature between uses.
CODE REFERENCE:
(3-307.11) FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
CORRECTIVE ACTION: These containers must be refrigerated between uses.
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(a) Sides of the cooking line fryer cabinets, charbroiler and flat-top grill are soiled and
(b) there are soiled cardboard pieces being stored inside the dry-storage room.
CODE REFERENCE:
(4-602.13)NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
CORRECTIVE ACTION: Clean these surfaces thoroughly.
(c) There is one (1) brown-colored cutting board on the three-compartment sink that is heavily-scratched and stained.
CODE REFERENCE:
(4-501.12) Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
CORRECTIVE ACTION: Resurface this board.
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There is waste, debris, and oil on the ground around the outdoor used grease/oil receptacle.
CODE REFERENCE:
(5-501.116)(A) Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be thoroughly cleaned in a way that does not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, or SINGLE-SERVICE and SINGLE-USE ARTICLES, and waste water shall be disposed of as specified under § 5-402.13.
(B) Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
CORRECTIVE ACTION: Remove this debris.
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01/04/2023
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3RD FOLLOW UP INSPECTION
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99%
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Violation 1: Damaged gasket at reach in cooler, in need of repair.
(4-501.11) (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1
and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in
accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
Violation 2: Freezer top door badly damaged, in need of repair or replacing.
(4-501.11) (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1
and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in
accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD
when the container is opened.
Violation 3: Debris buildup on hood, in need of cleaning.
(4-602.13)NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil
residues.
Violation 4: Residue buildup on gasket at reach in cooler, in need of routine cleaning.
(4-602.13)NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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12/13/2022
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2ND FOLLOW UP INSPECTION
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95%
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Shot records not available for current employees, 3rd follow up inspection will be conducted.
(8-501.11) No employer shall employ a person as a food handler for more than thirty (30) days unless and until such person shall provide to such employer written certification by a health care provider that:
(1) The person is immune from hepatitis A; or
(2) The person has been vaccinated against hepatitis A, including a booster shot within six (6) to twelve (12)
months of the original vaccination; or
(3) The person has received the initial vaccination against hepatitis A; however, said person must then provide the employer a health care provider's certification of the required booster shot within one year of the date of the original vaccination.
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Violation 1: Damaged gasket at reach in cooler, in need of repair.
(4-501.11) (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1
and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in
accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD
when the container is opened.
Violation 2: Freezer top door badly damaged, in need of repair or replacing.
(4-501.11) (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1
and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in
accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD
when the container is opened.
Violation 3: Debris buildup on hood, in need of cleaning.
(4-602.13)NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil
residues.
Violation 4: Residue buildup on gasket at reach in cooler, in need of routine cleaning.
(4-602.13)NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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11/28/2022
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FOLLOW UP INSPECTION
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95%
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Shot records not available for current employees.
(8-501.11) No employer shall employ a person as a food handler for more than thirty (30) days unless and until such person shall provide to such employer written certification by a health care provider that:
(1) The person is immune from hepatitis A; or
(2) The person has been vaccinated against hepatitis A, including a booster shot within six (6) to twelve (12)
months of the original vaccination; or
(3) The person has received the initial vaccination against hepatitis A; however, said person must then provide the employer a health care provider's certification of the required booster shot within one year of the date of the original vaccination.
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Violation 1: Damaged gasket at reach in cooler, in need of repair.
(4-501.11) (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1
and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in
accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
Violation 2: Freezer top door badly damaged, in need of repair or replacing.
(4-501.11) (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1
and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in
accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
Violation 3: Debris buildup on hood, in need of cleaning.
(4-602.13)NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Violation 4: Residue buildup on gasket at reach in cooler, in need of routine cleaning.
(4-602.13)NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil
residues.
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10/20/2022
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ROUTINE INSPECTION
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93%
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Moderate amount of dead roaches observed, one live roach observed, follow up inspection will be conducted. PIC advised to sweep up dead roaches.
(6-501.111) The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under §§ 7-202.12, 7-206.12, and 7-206.13;
(D) Eliminating harborage conditions.
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Shot records not available, follow up inspection will be conducted.
(8-501.11) No employer shall employ a person as a food handler for more than thirty (30) days unless and until such person shall provide to such employer written certification by a health care provider that:
(1) The person is immune from hepatitis A; or
(2) The person has been vaccinated against hepatitis A, including a booster shot within six (6) to twelve (12)
months of the original vaccination; or
(3) The person has received the initial vaccination against hepatitis A; however, said person must then provide the employer a health care provider's certification of the required booster shot within one year of the date of the original vaccination.
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Violation 1: Damaged gasket at reach in cooler, in need of repair.
(4-501.11) (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
Violation 2: Freezer top door badly damaged, in need of repair or replacing.
(4-501.11) (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
Violation 3: Debris buildup on hood, in need of cleaning.
(4-602.13)NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Violation 4: Residue buildup on gasket at reach in cooler, in need of routine cleaning.
(4-602.13)NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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08/31/2021
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ROUTINE INSPECTION
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96%
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Observed raw chicken stored above seafood in reach-in cooler next to prep line
*Note: food items rearranged in reach-in cooler (corrected)
(3-302.11 A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, preparation,
holding, and display from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, and
(b) Cooked READY-TO-EAT FOOD
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1.) No thermometer available in reach-in coolers
(4-204.112) (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit.
(B) Except as specified in ¶ (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
(C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars.
(D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable.
(E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1oC or 2oF in the intended range of use.
2.) No food thermometer available for monitoring cooking and hot holding
(4-302.12) (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3.
(B) A TEMPERATURE MEASURING DEVICE with a suitable small diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets.
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1.) Observed all cutting boards are discolored and worn
(4-501.12) Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
2.) Observed debris build-up on hood above grill
3.) Observed debris build-up in the bottom of reach-in coolers
(4-602.13)NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4.) Observed torn gaskets on white reach-in freezer next to grill and tall reach-in freezer next to prep table
(4-501.110)(A) The temperature of the wash solution in spray type warewashers that use hot water to SANITIZE may not be less than:
(1) For a stationary rack, single temperature machine, 74oC (165oF);
(2) For a stationary rack, dual temperature machine, 66oC (150oF);
(3) For a single tank, conveyor, dual temperature machine, 71oC (160oF); or
(4) For a multitank, conveyor, multitemperature machine, 66oC (150oF).
(B) The temperature of the wash solution in spray-type warewashers that use chemicals to SANITIZE may not be less than 49oC (120oF).
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Observed mop stored in mop bucket
(6-501.16) After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
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No chlorine test strips available
(4-302.14)A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.
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