- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Purse, cellphone **Warning**
- Basic - Hole in wall. Screen mesh used o repair wall that opens to outside dry storage room **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Wood table with cutting board on it **Warning**
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Covering Bread **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. **Repeat Violation** **Warning**
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11/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Dead roaches on premises. 8 on sticky trap under reach in cooler, 2 under dry storage rack, 1 on sticking trp in dry storage, 1 under dish sink **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Purse, cellphone **Warning**
- Basic - Hole in wall. Screen mesh used o repair wall that opens to outside dry storage room **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By window to front counter **Warning**
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Wood table with cutting board on it **Warning**
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Covering Bread **Warning**
- Basic - Storage of tools on shelf above or with food. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation** **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese reached 43°f, cheese reached 40-43°f put in freezer **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup put on stove top reached 145-189°f **Corrected On-Site** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 1 under reach in cooler THIS MUST BE CORRECTED BY: November 14, 2014 **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 10 old under dry storage rack **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink **Repeat Violation** **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. **Repeat Violation** **Warning**
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11/13/2014 | Routine - Food | Warning Issued |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean utensil on rack next to cooks line that has oven mitts store on top of clean utensils.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Using a tree stump to pound beef with only a plastic sheet between meat and stump. **Corrected On-Site**
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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 - Employee washed hands with no soap.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Hot shot
- 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. Ham
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands in 3 comp sink
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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6/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Working containers of food removed from original container not identified by common name. Container with yellow lid. Flour?
- Intermediate - Cold water not provided/shut off at employee handwash sink. Back room
- 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 - Hot water not provided/shut off at employee handwash sink. Back room and servers area
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- 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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.egg wash @ 49° **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. **Corrected On-Site**
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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7/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Lids for pans stored in dirty white tub.
- Basic - Reuse of single-use articles. Gloves
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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 - Raw animal food stored over ready-to-eat food in reach-in cooler.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2 glass door reachin cooler in kitchen.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Rice, black beans, and salt container
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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12/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. near cookline.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw beef inside 2 door cooler inside kitchen. Corrected On Site.
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7/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. non commercial household type reachin cooler in kitchen .
- Critical - Cold water not provided/shut off at employee handwash sink.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. missing black end caps
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed uncovered food in holding unit/dry storage area. seasonings by cooks line
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
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12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed nonhandled containers used in food storage.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts, ham, cheese, turkey etc
- Observed residue build-up on nonfood-contact surface. handle on reachin cooler
- Critical - Observed soil residue in storage containers. flour container
- Critical - Observed toxic item stored in food preparation area. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken, beans, etc
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Rinse solution not clean.
- Wash solution not clean.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. flour, pancake mix
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7/12/2011 | Routine - Food | Inspection Completed - No Further Action |
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