- Basic - Bathroom door left open other than during cleaning or maintenance. **Corrected On-Site**
- Basic - Food stored on floor. Oil
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Flour bin
- Basic - Plumbing system in disrepair. 3 compartment sink Water turned off due to leak
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over produce
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cabbage
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07/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Reuse of single-use plastic wrap.
- Basic - Single-service articles not stored inverted or protected from contamination.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. Chicken over beef
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Cleanser powder, bleach
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Steel wool **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Restroom
- Intermediate - Soil residue in food storage containers.
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1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/25/2013 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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8/8/2013 | Routine - Food | Emergency Order Callback Complied |
- Basic - Build-up of grease on nonfood-contact surface. Smoker **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Chicken **Warning**
- Basic - Employee personal items stored in or above a food preparation area. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Plastic jug cut in half and reused as scoop. **Warning**
- Basic - Reuse of single-use number 10 cans. **Warning**
- Basic - Stored food not covered in walk-in cooler. **Warning**
- Basic - Water leaking from faucet/faucet handle. Mop sink, 3compartnemt sink and dish hand sink **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. **Warning**
- Basic - High Priority - Dead roaches on premises. Observed over 60 dead roaches on cooks line under all equipment, and in dry storage area under shelving **Warning**
- High Priority - Pesticide use not in accordance with manufacturer's directions. Bug stop used inside restaurant **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch/ water **Warning**
- High Priority - Raw animal food stored over cooked food. Raw chicken over cooked chicken. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer _ all products not commercially packaged. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Observed 8 live roaches in various life stages by bulk storage containers on cooks line. In dry storage room I observed 30 live roaches in a open box of paper goods on food storage shelf. I observed 10 inside food storage boxes and 15 under reach in cooler on cooks line. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cooking utensils stored in both sinks **Warning**
- Intermediate - No soap provided at handwash sink. Prep hand sink **Warning**
- Intermediate - Nonfood-grade basting brush used in food. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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8/7/2013 | Routine - Food | Emergency order recommended |
- Basic - Bowl or other container with no handle used to dispense food. Inside bulk food containers. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Inside bulk food containers.
- Basic - Single-service articles not stored inverted or protected from contamination. Cook line.
- Basic - Water leaking from faucet/faucet handle.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch and water at 81?F.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer y not all products commercially packaged.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls in walk in coolers. **Repeat Violation**
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Observed container of medicine improperly stored.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Observed employee with no hair restraint. Corrected On Site. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Observed toxic item stored in food preparation area. comet
- Observed utensils stored in crevices between equipment. knife
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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11/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Equipment and utensils not properly air-dried.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.
- Observed gaskets with slimy/mold-like build-up.3 door
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. back
- 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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6/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Hand wash sink lacking proper hand drying provisions. both
- No suitable facilities provided to store employee clothing and other possessions.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. gaps around frame of door
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- In use food dispensing utensils properly stored
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Wiping cloths clean, used properly, stored
- Clean clothes, hair restraints
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Foods handled with minimum contact
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
- Other conditions sanitary and safe operation
- Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
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7/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Hot food at proper temperatures
- Critical. Foods properly cooled
- 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. Cross-contamination, equipment, personnel, storage
- Critical. Foods handled with minimum contact
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Storage/handling of clean equipment, utensils
- Single service items properly stored, handled, dispensed
- Single service articles not re-used
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- 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
- Critical. Flammable/combustible materials - properly stored
- Other conditions sanitary and safe operation
- Other conditions sanitary and safe operation
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12/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. employee
- Critical. Outer openings not protected with self-closing doors. back
- Critical. Manager lacking proof of Food Manager Certification.
- 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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10/6/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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