- Basic - Employee personal items stored in or above a food preparation area.(throughout kitchen)
- Basic - Fly sticky tape/ fly light hanging over food/food preparation area/food-contact equipment.(over onion/potato storage area)
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.(dish area, over ice machine)
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. (Hose in kitchen)
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.(raw seafood over deli meat and oozed chicken in walk in cooler)
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.(above 200ppm of chlorine in sanitizer bucket in server area)
- Intermediate - Handwash sink used for purposes other than hand washing. (Sanitizer in server area hand sink, sausage thawing in kitchen hand sink) **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.(kitchen) **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.(cooked rice, cooked potatoes, lasagna, home made cole slaw, all n walk in cooler)
- Intermediate - Slicer blade guard soiled with old food debris.
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5/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.(0 ppm, sanitizer bucket empty) Corrected On Site.
- Critical - Food-contact surfaces not cleaned after being contaminationed.(cup dropped on floor not put back thru dish machine for wash rinse sanitize) Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.(kitchen )
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed evidence of employee smoking in food preparation or other non-designated area.(ash try with cigarettes butts in back room of kitchen)
- Critical - Observed gas venting in disrepair. For reporting purposes only.(water heater)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(butter packs and creamers left of tables, moved back to cooler) Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.(above 200 ppm of chlorine in sanitizer bucket)
- Observed single-use containers (boxes and/or cans) reused for the storage of equipment. (old egg crates used to store equipment on cooks line)
- Critical - Observed toxic item stored by utensils.(chemical spray bottles)
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(cooked rice and pastas, spinach pie in walk in cooler)
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/11/2012 | Complaint Full | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.(kitchen )
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.(employee touching toast with bare hands) Corrected On Site.
- Critical - Observed food stored on floor.(bread and a bag of onions in kitchen area)
- Critical - Observed gas venting in disrepair. For reporting purposes only.(gas water heater vent stack no lined up )
- Critical - Observed handwash sink used for purposes other than handwashing.(ised as rinse sink)
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.(above 200 ppm of chlorine in sanitizer bucket in front area)
- Critical - Portable fire extinguisher(s) obstructed from view. For reporting purposes only.(hat on extinguisher in kitchen )
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.(cooked onions at 97 degrees f reheated to 165 degrees f ) Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.(blocked by bucket) Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.(tongs hung on fryer handles) Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed dented/rusted cans.(1 can of potatoes and 3 cans of sliced jalapeno peppers)
- Critical - Observed food stored on floor.(tray of bread and bag of onions) Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of water. (on cooks lines)
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(pasta, rice, cooked food dishes, sliced meats all in walk in cooler)
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3/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(prepared foods in walk in cooler)
- Critical - Violation: 08A-12-1 Observed food stored in undrained ice.(raw fish in walk in cooler)
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.(cooks line)
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11/14/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.(walk in cooler at 44-47 degrees f )
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.(cooked chicken pot pies in walk in cooler over night at 50 degrees f) Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.(kitchen)
- Critical - Handwash sink not accessible for employee use at all times.(hand sink in kitchen blocked by bucket) Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.(cooks line)
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.(deli style cooler on cooks line)
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed food stored in undrained ice.(raw fish in walk in cooler)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(beef, chicken, shell eggs, sausage, ground beef all in walk in cooler at 44-47 degrees f. )
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(cream and butter packs on table at 73 degrees f )
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(raw chicken over raw eggs in walk in cooler)
- Observed single-use containers (boxes and/or cans) reused for the storage of food.(old egg crates used for bacon on cooks line) Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(prepared foods in walk in cooler)
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).(4 cooked chicken pot pies not cooled properly)
- Wet wiping cloth not stored in sanitizing solution between uses.(cooks line)
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.(0 ppm in sanitizer bucket on cooks line)
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11/8/2011 | Routine - Food | Warning Issued |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cutting lettuce Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. cookline
- Observed grease accumulated under cooking equipment.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meats in walkin cooler
- Critical - Observed unlabeled spray bottle near three Compartment sink
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. shell eggs
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.
- Observed build-up of grease between derp fat fryers
- Observed build-up of grease on hood filters
- Observed food debris accumulated on kitchen floor under equipment .
- Observed food debris accumulated on walkin floor.
- Critical - Observed hand sink in disrepair. leak at faucet
- Critical - Observed hand wash sink used for purpose other than washing hands. plastic containers in sink
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. mashed potatoes
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed unlabeled spray bottle. dishmachine area
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted
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3/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Shell eggs
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 71 F
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese slices @ 50 F,ham @ 45 F
- Critical. Observed food being cooled by nonapproved method. Containers sausage covered with plastic wrap in walkin cooler. Corrected On Site.
- Critical. Observed bag of onions stored on floor.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour, rice
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs stored on trash can on cookline
- Critical. Observed establishment utilizing time as a public health control without having written procedures.
- Observed fan shields in disrepair in dry storage room
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Observed encrusted material on can opener.
- Observed build-up of food debris, dust or dirt on hood filters
- Critical. Hand wash sink lacking proper hand drying provisions. dish machine
- Observed grease accumulated under cooking equipment.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer.
- Lights missing the proper end caps near dish machine.
- Employee items stored with dry storage food items.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. greater than 300 ppms Cl2
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11/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice, potatoes salad
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. diced ham in wic @ 48 F
- Critical. Observed food being cooled by nonapproved method. sausage gravy covered with plastic wrap while cooling
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. at prep sink. Remove paper towels and soap from prep sink area.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline
- Observed gaskets/seals on cold holding unit in poor repair on cookline.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in freezersoiled with accumulation of food residue near cookline
- Observed residue build-up on fan shield in walkin cooler
- Observed build-up of food debris, dust or dirt on dry seasoning storage shelf.
- Observed gaskets with slimy/mold-like build-up on walkin cooler.
- Observed leaking faucet at plumbing fixture of three compartment sink.
- Observed grease & food debris accumulated under cooking equipment.
- Observed food debris accumulated on walkin cooler floor.
- Lights missing the proper shield, sleeve coatings or covers throughout kitchen.
- Employee items stored on top of dish machine.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. wiping bucket on cookline
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8/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/3/2010 | Routine - Food | Call Back - Complied |
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Foods properly cooled
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Clean clothes, hair restraints
- Wiping cloths clean, used properly, stored
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Outside storage area clean, enclosure properly constructed
- Outside storage area clean, enclosure properly constructed
- Critical. Outer openings protected from insects, rodent proof
- Floors properly constructed, clean, drained, coved
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Lighting provided as required. Fixtures shielded
- Lighting provided as required. Fixtures shielded
- Employee lockers provided and used, clean
- Critical. Toxic items properly stored
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Clean and soiled linen segregated and properly stored
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3/2/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/12/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. Observed uncovered food in holding in coolers/freezers between use.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed grill line food-contact surfaces encrusted with grease and/or soil deposits.
- Critical. Observed interiors of reach-in freezers soiled with accumulation of food /ice residue.
- Observed build-up of food debris, dust or dirt on kitchen storage shelves.
- Observed build-up of food debris, dust or dirt on bottoms of cabinets behind counter.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Observed leaking faucet on kitchen handwash sink.
- Critical. Observed kitchen handwash sinks not clean.
- Critical. Hand wash sinks lacking proper hand drying provisions.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Observed food debris accumulated on kitchen floor.
- Observed walls soiled with accumulated food debris.
- Observed grill line walls soiled with accumulated grease.
- Critical. Observed toxic items improperly stored on kitchen pot shelf.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- 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. This violation must be corrected by : 11/11/09.
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9/11/2009 | Routine - Food | Warning Issued |
| No report available. | 6/10/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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