- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment or utensils not designed or constructed in a durable manner.
- Basic - Food stored in holding unit not covered.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Displayed food not properly protected from contamination.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.around kitchen
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.around kitchen
- Basic - Improper storage of maintenance equipment that interferes with cleaning.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- 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.used for bread in front counter
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Small flying insects in bar area.by orange juice machine
- Intermediate - Accumulation of food debris/grease on food-contact surface.shelving around
- 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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.plantain slicer
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water supply not maintained during peak periods.bathroom
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Soil residue in food storage containers.
- Intermediate - Spray bottle containing toxic substance not labeled.
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- 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.
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9/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Open dumpster lid.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Toxic substance/chemical improperly stored.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food manager certification expired.
- Intermediate - Slicer blade soiled with old food debris.
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6/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/24/2013 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Kitchen
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times. BY DISHWASHER
- Hood filters not equipped with a drip tray. For reporting purposes only.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers. heating station
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. under the prep tables, over the oven, shelves.
- Observed build-up of grease on nonfood-contact surface. on top of microwave
- Observed ceiling soiled with accumulated food debris.
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed encrusted, soiled material on slicer.
- Observed floor-mounted equipment not sealed or with legs providing at least 6-inch clearance between floor and equipment.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. THREE Compartment sink
- Critical - Observed food stored on floor. carrots, chicken.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. ovens, pan grill, juice machine, coffee machine.
- Critical - Observed food/ice received from unapproved source. whole pork. home made cheese.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing.
- 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.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over raw beef.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed insect control device installed over food preparation area.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed packaged food not labeled as specified by law.
- Observed personal care item stored with food.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Observed single-service articles stored without protection from contamination. outside shed
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Observed soiled reach-in cooler gaskets. all reach in coolers.
- Critical - Observed soiled reach-in cooler shelves. on the line.
- Critical - Observed the accumulation of dead insects in light shield in the kitchen.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. flour bags.
- Critical - Observed toxic item stored by food.
- Critical - Observed uncovered food in holding unit/dry storage area. walk in cooler
- Observed unnecessary items on the premise.
- Observed utensils stored in crevices between equipment.
- Observed wall soiled with accumulated grease.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Stop Sale issued due to adulteration of food product. tostones covered by, and contaminated, by dirty wet cloth. chicken contaminated by hands that was dipped in high concentrated chlorine solution oven 500 ppm.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). meaty bacon potentially hazardous not cooked sitting in a dirty tray at room temperature for more then 4 hours under the cooking range
- Critical - Vacuum breaker mising at hose bibb. mop sink
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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11/13/2012 | Routine - Food | Warning Issued |
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