- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 127° for less than 4 hours
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09/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Detached fan
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Nonfood-contact equipment in poor repair. Chest freezer door
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
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3/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Nonfood-grade bags used in direct contact with food. Garbage bags **Corrected On-Site**
- Basic - Uncleanable knife block in use to store knives. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Less than 4 hours and reheated to 165° by operator.
- High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Meat thawed together
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bathroom
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface.HOOD
- Critical - Observed container of medicine improperly stored.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed open dumpster lid.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
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10/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food thawed at room temperature.
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1/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed interior of microwave soiled.
- Observed single-service articles stored without protection from contamination.
- Critical - Observed toxic item stored by utensils. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.
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9/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.
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6/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed food stored on floor.
- Observed garbage on the ground and/or pad around dumpster. Corrected On Site.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed single-service articles stored without protection from contamination.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
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2/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed ice scoop with handle in contact with ice.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb.
- Ceiling tile missing.
- Wet mop not hung to dry.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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9/30/2010 | Routine - Food | Warning Issued |
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Ceiling tiles missing.
- Critical. No Certified Food Manager for establishment.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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5/6/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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