Flavorikan

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Current license displayed
  • High priority: Establishment removed/defaced closure sign posted by the division. Observed both closure stickers obstructed by large speaker placed in front door with closure stickers on 9/13/26.

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Current license displayed
  • High priority: Establishment removed/defaced closure sign posted by the division. Observed closure sign covered on 9/4/26 at approximately 3pm when driving by. Placed another closure sign on door after speaking with District Manager.

The inspector came back, found the problems fixed and allowed the business to reopen.

• Insects, rodents, pests and animals
  • Basic: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
• Current license displayed
  • High priority: Operating with an expired Division of Hotels and Restaurants license.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. At callback observed 2 dead roaches behind reach in deep freezers in back room near walk-in-cooler (used for storage only). Operator vacuumed both up. A
  • High priority: Roach activity present as evidenced by live roaches found. Observed 1 live roach near back door. Operator killed and discarded.
  • Basic: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
• Current license displayed
  • High priority: Operating with an expired Division of Hotels and Restaurants license.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. At callback observed 2 dead roaches in the following areas: 1 on floor in kitchen, 1 on floor in bar area. Operator cleaned up and discarded. Corrective Action Taken*
  • High priority: Roach activity present as evidenced by live roaches found. At callback observed 3 live roaches in the following areas: 2 in kitchen, 1 near front door. Operator killed and discarded all 3. Cor
  • Basic: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
• Current license displayed
  • High priority: Operating with an expired Division of Hotels and Restaurants license.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. At callback observed approximately 12 dead roaches in the following areas: 8 on cook line / kitchen/ prep areas, 4 in bar/ front service areas. Operator vacuumed up dead roaches as they were pointed out.
  • High priority: Roach activity present as evidenced by live roaches found. At callback observed approximately 8 live roaches in the following areas: 6 on cook line/ kitchen/ prep areas, 2 in back storage area near back door. Opera
  • Basic: Outer openings not protected during operation and vermin and/or environmental cross contamination present. At callback no change. Operator had some towels near threshold of door but still had gaps of daylight coming through.
• Current license displayed
  • High priority: Operating with an expired Division of Hotels and Restaurants license.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed 3 dead roaches in the following areas: 1 prep area, 1 by mat storage shelf, 1 in bar area. Employee cleaned up and discarded.
  • High priority: Roach activity present as evidenced by live roaches found. At callback observed approximately 24 live roaches in the following areas:7 on cook line, 5 in prep area/ stove area, 5 walk-in-cooler and storage area, 3
  • Basic: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
• Current license displayed
  • High priority: Operating with an expired Division of Hotels and Restaurants license.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. At callback observed approximately 9 dead roaches in the following areas: 2 on floor on cook line, 1 in stove catch tray, 1 on floor by rubber mats storage area, 1 near mop closet , 1 behind reach in deep freezer in back room, 3 on glue tape in back storage area leading to back door. Operator and employees cleaned up most as they were pointed out.
  • High priority: Roach activity present as evidenced by live roaches found. At callback observed 20 live roaches in the following areas: 1 under table next to grill, 3 on floor and shelf under food warmer table, 2 under reach-in cooler on cook line, 1 on glue tape tape on shelf in prep area, 3 on wall behind oven, 1 on prep table by single use to go lids, 1 on mirror by stora
  • Basic: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
• Current license displayed
  • High priority: Operating with an expired Division of Hotels and Restaurants license.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. At callback observed approximately 14 dead roaches in the following areas: 1 under fryer 1 on cook line floor 2 under food warmer table 2 on pipe behind 3CS 1 next to stove 1 under mop sink 3 on yellow foam in walk-in-cooler (used for storage only) 3 in bar area
  • High priority: Roach activity present as evidenced by live roaches found. At callback observed approximately 15 dead roaches in the following areas: 1 under grill 1 under hand wash sink on cook line 1 on wall next to reach in freezer on cook line 3 under 3CS 1 under triple door reach-in cooler in kitchen area 1 on floor next to stove 2 in walk-in-cooler (used for storage only) 1 on storage shelf across from walk-in-cooler 3 on floor in bar area 1 in back storage room near cooler by back door
  • Basic: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
• Current license displayed
  • High priority: Operating with an expired Division of Hotels and Restaurants license.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 2 dead roaches on floor in storage area, 4 dead on floor at bar, employee cleaned them
  • High priority: Roach activity present as evidenced by live roaches found. Observed approx 32 live roaches in the following areas: 8 on hinge at prep cooler 4 on door frame by prep cooler 1 on wall behind steamer 5 on floor by box freezer next to hand sink in kitchen 1 on wall behind box freezer next to hand sink on kitchen 2 on wall by box freezer inside walk in for storage 1 on wall behind box freezer inside storage area 5 on floor at bar area 1 on wall at bar behind upright cooler 1 underneath bar by white box freezer inside storage 3 on hinge on cooler by passing window at bar All killed by operator
  • Basic: Outer openings not protected during operation and vermin and/or environmental cross contamination present. Same
• Current license displayed
  • High priority: Operating with an expired Division of Hotels and Restaurants license. Same

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. At callback observed approximately 15 dead roaches in the following areas: 4 in bar area 2 on floor in walk-in-cooler (used for storage only) 1 under shelf by mats storage area 1 near water heater 1 under hot well table 2 floor under grill 1 on suppression pull box across from grill 2 in storage area at back door 1 in dining area Person in charge cleaned them up as they were pointed out.
  • High priority: Roach activity present as evidenced by live roaches found. At callback observed approximately 32 live roaches in the following areas: 3 in grill area 1 on fryer door 3 under triple sink 1 on hot well table 8 around grease trap 4 on top and at hinge of fridge next to glass door fridge by water heater 1 under stove 1 in non working reach-in cooler in walk-in-cooler (walk-in-cooler used for storage only) 5 around reach in freezers in back storage area 2 in bar area 2 in lobby next to wait bench 1 under table with banner at back door Person in charge killed and cleaned most as they were pointed out.
  • Basic: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
• Current license displayed
  • High priority: Operating with an expired Division of Hotels and Restaurants license.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. At callback observed approximately 22 dead roaches in the following areas: 2 under fryers 1 under reach-in cooler across from fryers 2 by cooler next to grill 1 at hot well table 4 under hot well table 1 at the cracked floor tiles missing on cook line 2 at wall behind fridge 1 in tray of water heater 2 in back of small fridge near mop sink 1 floor by stove 1 at mop sink 2 on dry supply storage across from walk-in-cooler 2 in bar area Also, one roach egg sack observed under triple sink. Person in charge and employee cleaned up and discarded as they were pointed out.
  • High priority: Roach activity present as evidenced by live roaches found. At callback observed approximately 31 live roaches in the following areas: 2 on wall on cook line 2 on floor on cook line 2 at hand wash sink on cook line 6 at hot well table 1 on wall at triple sink 3 on wall across from oven 1 on ledge of trash can near stove 1 in walk-in-cooler (used for storage) 6 back storage room near back door 5 in bar area 1 at server condiment station 1 on floor in lobby area Person in charge killed and discarded most as the live roaches were pointed out.
  • Basic: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
• Current license displayed
  • High priority: Operating with an expired Division of Hotels and Restaurants license.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. At callback deli ham left in cooler to thaw overnight in a reach-in cooler that was not turned on. Also, cut tomatoes in top of reach-in cooler from yesterday 49°F. See stop sale.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. At callback deli ham left in cooler to thaw overnight in a reach-in cooler that was not turned on at 60°F Also, cut tomatoes in top of reach-in cooler from yesterday 49°F. See stop sale.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed approximately 22 dead roaches in the following areas: 2 on floor on cook line 2 under stand alone oven 1 in cinder block next to same oven 1 under mop bucket 4 in bottom of large ashtray in back storage room 2 next to reach in deep freezer in walk-in-cooler (walk-in-cooler used for storage only) 2 behind reach in deep freezer in back storage 6 in bar area on floor 2 in back storage area near back door Also, observed two roach egg sacks in the following areas: 1 in top of large ashtray in back room near walk-in-cooler and one on shelf across from walk-in-cooler. Operator cleaned up dead roaches and roach egg sack as they were pointed out
  • High priority: Roach activity present as evidenced by live roaches found. At callback observed approximately 50 live roaches in the following areas: 8 behind reach in freezer next to hand wash sink on cook line 1 on rim of hand wash sink on cook line 1 on side of reach in freezer next to hand wash sink on cook line 6 along pipe under triple sink 1 next to stand up oven 1 next to mop bucket 2 in walk-in-cooler (used as a storage area) 1 next to box of straws on storage shelf 2 under storage shelf where straws are stored 2 under coolers in bar area 25 at artificial grass and around extension cord on back wall in dining area. Operator killed most as they were pointed out and discarded.
  • Basic: Outer openings not protected during operation and vermin and/or environmental cross contamination present. At callback no change.
• Current license displayed
  • High priority: Operating with an expired Division of Hotels and Restaurants license. At callback no change.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed house made oil and fresh garlic marinade, blocks of cheddar cheese, cooked sausage, chicken broth (50°F-54°F - Cold Holding) in fridge in back storage area next to walk-in-cooler. TCS foods stored in non working fridge overnight. Operator unsure when fridge stopped being able to maintain temperature of 41°F and below. See Stop Sale
• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice and cooked beef prepared on Sunday in rice across from triple sink not date marked.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed butter (47°F - Cold Holding) in door of fridge in kitchen area near oven. Discussed with operator about the when the door is opened, the butter gets taken in and out of temp. Operator removed butter to place in fridge. Also, house made oil and fresh garlic marinade, blocks of cheddar cheese, cooked sausage, chicken broth (50°F-54°F - Cold Holding) in fridge in dry food storage area. Operator stated items stored in fridge overnight. Observed fridge not able to maintain temperature of 41°F and below and unsure of when fridge stopped working properly. Ambient temperature 50°F-52°F
• Thermometers provided and accurate
  • Basic: No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in multiple fridges in kitchen area.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over ready to eat bread in reach in deep freezer in back storage area-not all products commercially packaged.. Also, raw chicken stored over raw pork in reach-in cooler next to grill. Operator rearranged chicken and pork.
• Employee health
  • Intermediate: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator unable to provide proof that two employees hired 15:days ago are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Provided operator a health form for employees to read and sign during this inspection.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Observed cup without handle used to dispense sugar in back storage area. Operator removed cup from sugar.
  • Basic: Equipment in poor repair. Observed torn gasket on two reach in freezers on cook line.
  • Basic: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed fridge in back storage room next to walk-in-cooler storage area unable to maintain temperature of 41°F and below. Ambient temperature 50°F-52°F. Observed water on floor on side and back of fridge.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Observed vegetable cutter in prep area soiled with food debris.
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach-in coolers/ fridges/ reach in freezers have accumulation of food debris in kitchen, back storage area and on cook line.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on multiple reach-in coolers and fridge in kitchen area soiled with black substance.
• Single-service items
  • Basic: Single-service articles not stored inverted or protected from contamination. Observed multiple single service items in back storage room near back door not inverted/ protected.
• Plumbing and backflow prevention
  • Basic: Water leaking from pipe and/or faucet/handle. Observed faucet at hand wash sink in bar area leaking.
• Handwash sinks and supplies
  • Intermediate: Equipment drain line draining into handwash sink. Observed drain line draining into hand wash sink in bar area.
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at multiple hand wash sinks in restaurant, including women's restroom, cook line, bar area, kitchen area. Operator replenished paper towels at two hand wash sinks.
  • Intermediate: No soap provided at handwash sink. Observed no soap at hand wash sink in bar area. Operator replenished soap.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed approximately 14 dead roaches in the following areas: 2 on single service shelf 2 in fridge in back storage area on lid of container 6 on floor in room with multiple reach in deep freezers 2 on dry food storage shelf 2 on floor in bar area
  • High priority: Roach activity present as evidenced by live roaches found. Observed approximately 24 live roaches in the following areas: 3 in hand wash sink on cook line 1 behind reach in freezer near grill 6 under shelf st prep area 2 in oven 2 at mop sink 1 on chair next to mop sink 2 on shelf in dry food storage area 2 in fridge in back room near walk-in-cooler (walk-in-cooler used for storage only) 1 on cooler in storage room 2 on floor in bar area 2 in back storage room by floor mats
  • Basic: Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed gap at bottom and on side of back door and vermin present.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair. Observed multiple missing floor tiles on cook line. Also, tile in disrepair in women's restroom.
• Gas appliances and boilers
  • Reporting only: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed propane tank in bar area.
• Current license displayed
  • High priority: Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license. Establishments license expired 6-1-26.
• Other sanitary and safe operation
  • Basic: Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank in bar area not adequately secured.