- Basic - Wiping cloth sanitizing solution stored on the floor. Buckets on floor by hand sink next to griddle. Employe put bread tray under buckets to get them off floor **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Bottle with purple liquid labeled as all purpose spray hanging from cart at front counter above single serve straws and cup lids. Employee removed bottle. **Corrected On-Site**
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime.
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09/29/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. Above triple sink and fryers
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee has on watch and rubber band at sandwich prep table **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor tiles missing. In front of fryers
- Basic - Gaskets/seals on holding unit in poor repair. Salad prep cooler and reach in freezer next to fryers.
- Basic - Leaking pipe at plumbing fixture. Hand sink next to salad prep cooler
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4/2/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee has on watch and rubber bands
- Basic - Faucet/handle missing at plumbing fixture. Mop sink hot water
- Basic - Reach-in cooler gasket torn/in disrepair. Beside Ice Machine. **Repeat Violation**
- Basic - Urinal not flushing/functioning properly. Has an out of order sign on it
- High Priority - Shell eggs in use or stored with cracks or broken shells. In walk in cooler. Cracked Eggs were removed and discarded. **Corrected On-Site** **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Sink at front counter.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Sink next to counter
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10/30/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler next to oven.
- Basic - Reach-in cooler gasket torn/in disrepair. Cooler next to ice machine
- High Priority - Shell eggs in use or stored with cracks or broken shells. Eggs in reach in cooler next to oven. Broken eggs were removed **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Top of coke and sprite
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. **Repeat Violation**
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10/4/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Single-service items stored on floor. MULTIPLE ITEMS IN STORAGE SHED OUTSIDE
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Vacuum breaker missing at hose bibb. OUTSIDE FAUCET NEXT TO SIDE DOOR
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime.
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7/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case of single-service articles stored on floor in dry storage area. Outside storage area. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Dish storage rack **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Beside entrance to office **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Stored food not covered in chest freezer. Beef **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Across from food holding area. **Corrected On-Site**
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1/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Critical - Observed live flies in kitchen.
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8/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Dishes on storage rack across from walk in cooler not inverted.
- Critical - Handwash sink not accessible for employee use at all times. Sink by fryers blocked by large black trash can. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Wet wipping cloth in sink at front counter. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Vacuum breaker mising at hose bibb. Backflow preventer needed on left side of splitter at mopsink. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Stored in front counter hand sink. Corrected On Site.
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4/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area, NEAR DEEP FAT FRYER
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only, KITCHEN Repeat Violation.
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12/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions, LACKS KNOWLEDGE OF EXCLUSION OF THE BIG FIVE.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing, less than 50 ppm
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored, DIRTY CONTAINER EQUIPMENT RACK.
- Critical - Hot water not provided/shut off at employee hand wash sink, FRONT LINE.
- Critical - No conspicuously located thermometer in holding unit, REACHIN COOLER : NEAR PREP SINK.
- Critical - Observed buildup of slime in the interior of ice machine, ICE MACHINE LIP , WHERE DOOR SWING OPEN.
- Critical - Observed employee improperly washing hands. Corrected On Site.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only, BOXES; . Corrected On Site.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only, NEAR REAR DOOR.
- Critical - Vacuum breaker mising at hose bibb, NEAR THREE COMPARMENT SINK .
- Wet mop not hung to dry.
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3/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee improperly washing hands, LESS THAN 20 SECONDS.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing, OVER 400ppm Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine, METAL RAILING RUSTING /LARGE
- Critical. Observed buildup of slime on soda dispensing nozzles, ICE CHUTE /DINNING .
- Observed single-service items stored on floor, CASE OF CUP & LID . Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees, NEAR GRILLE .
- Critical. Observed live flies in kitchen.
- Critical. Observed unlabeled spray bottle. NEAR THREE COMPARMENT SINK.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only, REAR DOOR.
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9/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/24/2010 | Routine - Food | Call Back - Complied |
- Critical. (A) Except as specified in Paragraph (B) of this section, refrigerated, potentially hazardous food shall be at a temperature of 41 degrees Fahrenheit or below when received. (B) If a temperature other than 41 degrees Fahrenheit for a potentially hazardous food is specified in law governing its distribution, such as laws governing milk and molluscan shellfish, the food may be received at the specified temperature. (C) Raw shell eggs shall be received in refrigerated equipment that maintains an ambient air temperature of 45 degrees Fahrenheit or less. (D) Potentially hazardous food that is cooked to a temperature and for a time specified under Sections 3-401.11 - 3-401.13 and received hot shall be at a temperature of 135 degrees Fahrenheit or above. (E) A food that is labeled frozen and shipped frozen by a food processing plant shall be received frozen. (F) Upon receipt, potentially hazardous food shall be free of evidence of previous temperature abuse.
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above;
- Critical. Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- Critical. (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 Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous 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 device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- In-Use Utensils, Between-Use Storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous;
- Critical. When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
- Critical. (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees Fahrenheit - 16 hours; greater than 50 degrees Fahrenheit to 55 degrees Fahrenheit - 10 hours] (b) The cleaning frequency based on the ambient temperature of the refrigerated room or areas is documented in the food establishment. (3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every 24 hours; (4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under Chapter 3; (5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (6) The cleaning schedule is approved based on consideration of: (a) Characteristics of the equipment and its use, (b) The type of food involved, (c) The amount of food residue accumulation, and (d) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135 degrees Fahrenheit or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
- Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- Critical. Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
- Critical. Fire extinguishers having a gross weight not exceeding 40 lb shall be installed so that the top of the fire extinguisher is not more than 5 ft above the floor. Fire extinguishers having a gross weight greater than 40 lb (except wheeled types) shall be so installed that the top of the fire extinguisher is not more than 3 ft above the floor. In no case shall the clearance between the bottom of the fire extinguisher and the floor be less than 4 in. FOR REPORTING PURPOSES ONLY.
- Critical. Means of egress shall be continuously maintained free of all obstructions or impediments to full instant use in the case of fire or other emergency. Means of access must permit unobstructed travel at all times and be maintained free of obstructions and fire hazards. Halls, entrances and stairways shall be clean, ventilated and well-lighted day and night. Hall and stair runners shall be kept in good condition. Hand rails shall be installed on all stairways and guard rails around all porches and steps. Adequate means of exit shall be provided pursuant to NFPA 101.
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3/23/2010 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in holding unit, NEAR TOASTER .
- Critical. Person in charge does not require employees to report symptoms of communicable disease.
- Critical. Observed employee engage in food preparation,CHANGED GLOVES , without washing hands.
- Observed gaskets/seals on cold holding unit in poor repair, REACHIN COOLER ,NEAR FRONT LINE.
- Critical. Observed soiled reach-in cooler gaskets, NEAR OFFICE.
- Plumbing system in disrepair, HANDWASHING SINK PIPE(ELBOW) MISSING NEAR DEEP FAT FRYER .
- Critical. Observed live flies in kitchen.
- Observed grease accumulated under cooking equipment, DEEPFAT FRYER.
- Observed no child labor law poster.
- Critical. Employees have not received training related to their assigned duties, INTERNAL TEMPERATURE OF CHICKEN 165
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7/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/11/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/10/2009 | Routine - Food | Warning Issued |
| No report available. | 7/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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