- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Walkin cooler. **Warning**
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09/09/2014 | Routine - Food | Call Back - Complied |
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Walkin cooler. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. 51° chicken, hot dogs, sausage, cheese, cut lettuce all placed in walkin recently delivered, moved to working cooler. 24 hour callback required. **Warning**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 51° walkin cooler. **Warning**
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09/06/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Clean pots and pans not stored inverted or in a protected manner, under steam table. **Warning**
- Basic - Food stored in holding unit not covered. Walkin freezer, pot of raw beef, covered, corrective action taken. **Warning**
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Walkin cooler. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. 51° chicken, hot dogs, sausage, cheese, cut lettuce all placed in walkin recently delivered, moved to working cooler. 24 hour callback required. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen, back room, refilled, corrective action taken. **Warning**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 51° walkin cooler. **Warning**
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09/05/2014 | Routine - Food | Warning Issued |
- Basic - Ice buildup in walk-in freezer. **Repeat Violation**
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6/24/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Ice buildup in walk-in freezer.
- Basic - Stored food not covered in walk-in freezer, beans, **Corrected On-Site**
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6/9/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Do not use small cooler until repaired, 48-49°.
- Basic - Exterior door has a gap at the threshold that opens to the outside, back door.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. 2- small refrigerators at cookline.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Burgers 52°, sausage 59°, melon 58°, put on ice to drop temperature to 43°, heavy open and close. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 52-53° cut tomatoes, cheese, ham moved to working cooler at 43° **Corrected On-Site**
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Left kitchen. **Corrected On-Site**
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Working containers of food removed from original container not identified by common name. Observed on cookline. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed Chicken 45°f, cheese 45°, beef 45° in walk in cooler, operator adjusted temperature and foods were cooling. **Corrected On-Site**
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10/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor, walkin, **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface, kitchen, handsink soiled around knobs and inside walkin door has black debri. **Corrected On-Site**
- Basic - Sponge used as a wiping cloth on a food-contact surface, 3 compartment sink, **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm not using sanitizer. Demonstrated how do it. 0 ppm, c.o.s 50 ppm. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 46-63° chicken, ham, cheese, 2 small coolers under front table, cookline. discarded all food. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 47-63° 2/ small coolers under table, cookline. Discarded all food.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 2 small coolers at cookline 46/63°.
- Intermediate - Handwash sink used for purposes other than handwashing, pot of bananas sitting inside front area and kitchen, dirty dishes inside. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink, front handsink. **Corrected On-Site**
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6/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, back door
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength o ppm, 100 ppm. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin, front counter.
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3/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink-89 degrees-restrooms.
- Critical - Observed food stored on floor-walkin cooler.
- Critical - Working containers of food removed from original container not identified by common name-flour-back room . Corrected On Site.
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9/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained. No phf inside this unit.
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5/14/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Hand wash sink lacking proper hand drying provisions. cookline. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. warewashing area
- Critical - Manager lacking proof of Food Manager Certification. Repeat Violation.
- 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. Repeat Violation.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. cardboard box in the walk in freezer floor. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese in the fliptop reach in cooler. Corrected On Site. moved to the walk in cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts, sausages, cheese in the walk in cooler. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping clothes. Corrected On Site.
- Critical - Observed screen in door torn/in poor repair. backdoor.
- Observed single-service articles stored without protection from contamination. take out boxes not inverted. Corrected On Site.
- Critical - Observed unlabeled spray bottle. windex. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked onions at the cookline. Corrected On Site. moved inside a cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. roast beef, potatoes in the walk in cooler. Corrected On Site.
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3/5/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen.
- Critical - Hand wash sink lacking proper hand drying provisions. restrooms.
- Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen
- Critical - Handwashing cleanser lacking at handwashing lavatory. restrooms.
- Lights missing the proper shield, sleeve coatings or covers. warewashing area.
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine test paper needed.
- Critical - No conspicuously located thermometer in holding unit. walk in cooler.
- 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.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. kitchen
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. plywood table in the kitchen.
- Critical - Observed screen in door torn/in poor repair. backdoor
- Observed wall in disrepair. next to mop sink
- Critical - Outer openings not protected with self-closing doors. backdoor.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Wall not smooth and easily cleanable. acoustic tiles in prep and warewashing areas. As stated on the provisos the ceiling tiles in kitchen and warewashing area must be smooth, easy cleanable and non absorbent.
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10/10/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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