- Basic - Food debris accumulated on kitchen floor.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above bar area.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Observed unsealed concrete in the kitchen area and walk-in cooler. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen. **Corrected On-Site** **Repeat Violation**
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09/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floors not maintained smooth and durable. In kitchen.
- Basic - Grease accumulated under cooking equipment. In kitchen.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Observed unsealed concrete in kitchen and storage area.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed items stored in HWS near 3 comp sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Repeat Violation**
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5/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 55° F, cheese 55° F, deli meat 56° F in RIC BY WIC corrective action taken food moved to WIC
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash by three comp sink
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. RIC by WIC ambient temp 54° F
- Intermediate - Spray bottle containing toxic substance not labeled. Under three comp sink. **Corrected On-Site**
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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken wings cooling for 13 hr according to operator at 48?f in walk in cooler.
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11/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cheese at 50 degrees in cookline reach-in cooler top.
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7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee not wash hands before grabbing a new pair of gloves.
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2/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. cookline handsink. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed lunchmeat at 54 degrees in cookline reach-in cooler top. Corrected On Site. placed items in deeper, metal pans.
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10/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on new pair of gloves without washing hands first
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed non-handled plastic dressing cup being used to dispense bulk white powder on dry storage shelf in office.
- Critical - Observed raw animal food stored over ready-to-eat food. observed box of raw chicken stored over box of whole tomatos in walk-in cooler.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. sliced cheese dated 5/26, au jus dated 5/9, cooked noodles dated 5/12, pork gravy dated 5/5 all in walk-in cooler.
- Critical - Working containers of food removed from original container not identified by common name. observed bulk white powder container in office on dry storage shelf with no label
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6/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee handle tortilla and cheese with bare hands. Corrected On Site.
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12/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hand wash sink lacking proper hand drying provisions. cookline Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in cooler sanitizer bucket exceeds 200ppm
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2/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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