- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease on nonfood-contact surface. Under the stove thick grease buildup.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean utensils stored between equipment and wall.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises. 1 dead roach found in front of walk in cooler.
- Basic - Dumpster overflowing garbage.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen hand wash sink.
- Basic - No hot running water at mop sink.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Soil residue build-up on nonfood-contact surface. On storage shelves.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wood food-contact surface not properly sealed. Under prep table.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pork found in walk in cooler at 55°.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw chicken found outside at 46° asked operator to cook it immediately.
- High Priority - Vacuum breaker missing at hose bibb.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- 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 - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Meat grinder/saw soiled with old food debris.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen.
- Intermediate - Probe thermometer not within the intended measuring range of use.
- 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 - Rust on can opener blade.
- Intermediate - Soil residue in food storage containers.
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3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.shelving around
- Basic - Cloth used as a food-contact surface.to cover cooked items
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dumpster overflowing garbage.
- Basic - Floor soiled/has accumulation of debris.walkin freezer
- Basic - Floors not maintained smooth and durable.grout missing in someareas
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Reuse of single-service articles.gallons of milk used to store juices
- Basic - Single-service articles not stored inverted or protected from contamination.spoons
- Basic - Storage of maintenance equipment in areas that may result in cross contamination.grease or oil container inside kitchen
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.beans from previous night according to management
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.mozarella cheese, pork, beans,garlic and oil mix,cut tomatoes
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.eggs over sour cream
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.chiken over beef
- High Priority - Vacuum breaker missing at hose bibb.
- 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 - Encrusted, soiled material on slicer.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Meat grinder/saw soiled with old food debris.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Nonfood-grade basting brush used in food.
- 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 - Soil residue in food storage containers.
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9/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Floor soiled/has accumulation of debris. By walk in cooler/freezer.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In hood.
- Basic - Reuse of single-use articles. Reuse of milk jugs to tore juices. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Food container stored in ice used for drinks. See stop sale. Ice not used for drinks. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over seafood.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Meat grinder/saw soiled with old food debris.
- Intermediate - Nonfood-grade basting brush used in food.
- 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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2/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Handwashing cleanser lacking at handwashing lavatory. bar area.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. dishwasher .
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed floor area(s) covered with standing water. waLK IN COOLER .
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3comp sink .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. waLK IN COOLER .
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7/24/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - Lavatories missing in or immediately adjacent to all bathrooms.
- Critical - No conspicuously located thermometer in holding unit. MOST REACH IN COOLERS
- Critical - No handwashing sign provided at a handsink used by food employees. KITCHEN AREA
- Observed build-up of grease on nonfood-contact surface. hood
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. ALL COOLERS
- Critical - Observed potentially hazardous food thawed in standing water. FISH
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed soil residue in storage containers.
- Critical - Observed uncovered food in holding unit/dry storage area. ALL COOLRRS
- Observed utensils in poor condition.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/21/2011 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Handwashing cleanser lacking at handwashing lavatory. KITCHEN
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No thermometer provided to measure temperature of food product. most ccoolers
- Critical - Observed encrusted material on can opener.
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 10-5-2011.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all coolers
- Critical - Observed soiled reach-in cooler gaskets. all coolers
- Observed wall soiled with accumulated food debris. cooking area
- 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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8/5/2011 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - No conspicuously located thermometer in holding unit. all coolers
- Critical - No handwashing sign provided at a handsink used by food employees. all sinks kitchen
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitchen equipment dusty
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. all coolers
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. stove
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.all coolers
- Critical - Observed objectionable odors in bathroom. restrooms
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler shelves.all coolers
- Critical - Observed uncovered food in holding unit/dry storage area.all coolers
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris.
- Observed wall soiled with accumulated food debris. kitchen area
- Critical - Raw animal food not properly separated from ready-to-eat food. Corrected On Site.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. all coolers
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. all coolers
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/9/2011 | 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.
- Critical. No conspicuously located thermometer in holding unit. most reach in coolers
- Critical. Observed uncovered food in holding unit/dry storage area. walking
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed employees using same utensil to handle raw and cooked product. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee improperly washing hands. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. kitchen area
- Observed utensils in poor condition. replacement is needed.
- Can opener blade not kept sharp - observed metal shavings.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed soiled wet wiping cloth in use with fresh solution.
- Critical. Observed soiled reach-in cooler gaskets.all coolers
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler. all coolers
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. hood and stove top
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitchen equipment dusty and food debris.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed single-service articles stored without protection from contamination.
- Faucet/handle missing at plumbing fixture. handsink next to walking cooler
- Critical. Vacuum breaker mising at hose bibb. kitchen area
- Critical. No handwashing sign provided at a handsink used by food employees. where needed
- Observed grease on the ground and/or pad around grease receptacle.
- Floors not maintained smooth and durable. kitchen area
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor. kitchen
- Ceiling tile missing. kitchen and drystorage area
- Observed wall soiled with accumulated grease. kitchen throghout
- Observed ceiling soiled with accumulated food debris. kitchen
- Observed ceiling soiled with accumulated food debris.
- Wet mop not hung to dry.
- Observed improper storage of maintenance tools that interferes with cleaning. food area
- Critical. Exit signs not properly illuminated. For reporting purposes only. kitchen area
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. kitchen area
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9/17/2010 | 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.
- Critical. Observed uncovered food in holding unit/dry storage area. MOST COOLERS
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Clean wiping cloth not properly stored.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler shelves.most coolers
- Critical. Observed soiled reach-in cooler gaskets.most coolers
- Observed residue build-up on nonfood-contact surface. all kitchen dusty equipment.
- Observed wall soiled with accumulated grease. cooking area
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3/9/2010 | 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.
- Critical. Observed uncovered food in holding unit/dry storage area. all coolers
- Observed nonfood-contact equipment in poor repair loose oven door
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. No handwashing sign provided at a handsink used by food employees. all sinks
- Observed wall soiled with accumulated food debris. kitchen
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8/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/27/2008 | Routine - Food | Inspection Completed - No Further Action |
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