- Basic - Employee personal items stored in or above a food preparation area, cell phone on prep table.
- Basic - Soil residue build-up on nonfood-contact surface, handles on reach in cooler.
- Intermediate - Cutting board(s) stained/soiled.
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09/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling, chicken 43° made yesterday, covered and evidence of sweating.
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2/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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7/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Stored food not properly protected from contamination.......buns stored next to hand washing sink with out splash guard.
- Intermediate - Mop sink used for warewashing.
- Intermediate - No soap provided at handwash sink.
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5/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of mold-like substance on nonfood-contact surface......mop sink.
- Basic - Floor tiles cracked, broken or in disrepair......kitchen.
- Basic - Food stored on floor......dalivered food . **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.........food court employee handwashing sink.( not provided handwashing sink for food court employee ).
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit........84? in kitchen handwashing sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink......food court employee handwashing sink. ( not provided handwashing sink for food court employee).
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1/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed floor area(s) covered with standing water.....walk in cooler Corrected On Site.
- Critical - Observed soil buildup inside ice machine .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above....chicken 129 degrees . Corrected On Site. volentrailly discarded food.
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8/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food not proper protection from contamination......buns stored by the handwashing sink, needs splash guard in handwashing sink.
- Critical - Observed handwash sink used for purposes other than handwashing......dumping ice in handwashing sink, frontline .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit......cheese 50 degrees F. board area. food being held less than 4 hours . Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.....vanilla soft server in walk in cooler . Corrected On Site.
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4/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Using Dressing Rooms and Lockers. (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
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10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of soiled material on mixer head. --- large hobart mixer.
- Observed cutting board grooved/pitted and no longer cleanable. --- observed heavily grooved and heaavily soiled cutting board.
- Observed employee with ineffective hair restraint. --- female cook/food preparer in kitchen wearing a hat that is ineffective as a hair restraint.
- Observed employee with no hair restraint. --- one female food server and one male food server on front line handling and serving food without hair restraints.
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4/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. --- in walk-in-cooler, lemons Corrected On Site.
- Observed clean equipment stored on floor. --- fruit wedger on floor.
- Observed food debris accumulated on kitchen floor. --- walkin-freezer.
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8/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Storage/handling of clean equipment, utensils
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3/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable. --- at rear prep sink. Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of soiled material on mixer head.
- Observed build up of debris accumulated under cooking equipment.
- Observed food debris accumulated on WIC floor. Repeat Violation.
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11/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/7/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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