- Basic - Single-service articles not stored inverted or protected from contamination. Unwrapped plastic knives, forks and spoons for customer self service is not protected from customer contamination. This plastic ware needs to be under a sneeze guard **Admin Complaint** **Repeat Violation**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks, knives and spoons in the customer self service area.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Observed cooked white rice in a rice cooker with a temperature of 91-94°. Rice was placed into the walk-in cooler. Provided a Spanish cooling tips sheet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes, lettuce and hard boiled eggs are out of temperature in the salad Bain Marie cooler at the front counter. **Admin Complaint** **Repeat Violation**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings left out on the cook's line at 81-83°. Wings were placed into the walk-in cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed covered chicken in the walk-in cooler with a temperature of 82°-92° **Corrected On-Site**
- Intermediate - Reach-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. The salad Bain Marie cooler at the front counter. Observed one ambient thermometer reading 52° and another ambient thermometer reading 48° inside this cooler. **Admin Complaint** **Repeat Violation**
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09/08/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Single-service articles not stored inverted or protected from contamination. Unwrapped Self serve customer utensils need to have sneeze guard protection.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit in the front counter salad cooler. Need to print the TPHC forms and fill them out by next inspection. The forms were provided by e-mail at the original inspection on 4/8/
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4/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Using a plastic non-handled take-out bowl as a scoop for raw rice.
- Basic - In-use tongs stored on equipment handle between uses.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. The front counter salad cooler.
- Basic - Single-service articles not stored inverted or protected from contamination. Unwrapped Self serve customer utensils need to have sneeze guard protection.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Self serve customer utensils
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Cooked chicken being kept in hot hold on a grill is at 118°
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit in the front counter salad cooler
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit in the front counter salad cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs and chick peas in the front counter salad cooler.
- 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. The front counter salad cooler. **Warning**
- Intermediate - Reach-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. The one door low boy reach-in cooler in the front area . **Warning**
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4/8/2014 | Routine - Food | Warning Issued |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic ware in the dining area.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. White rice at 109°, rapidly reheated **Corrected On-Site**
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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed utensils in poor condition. No handle on scoop Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. In physically challenged restroom stall- Corrected On Site.
- Observed clean utensils/equipment stored in unclean drawers- Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
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7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Gentleman 's restroom Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed utensils in poor condition. No handle on scoop- Repeat Violation.
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5/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom. One stall-
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Rice scoop
- Observed improper storage of maintenance tools that interferes with cleaning.
- Observed nonfood-contact equipment in poor repair Reach ifreezer handle
- Critical - Observed raw animal food stored over ready-to-eat food.Eggs over cut\vegetables in walk in cooler Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Quart at 400 ppm- Corrected On Site.
- Observed utensils in poor condition. No handle on scoope in spice
- Wet mop not hung to dry. Repeat Violation. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation. Corrected On Site.
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1/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Reach in freezer-
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ripped/worn tin foil used as shelf cover.
- Observed single-service articles stored without protection from contamination. y front Repeat Violation.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Sugar\flour
- Wet mop not hung to dry. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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7/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, rice in walk in cooler. Corrected On Site.Management voluntarily discarded.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit, probe thermometer broken.
- Critical - No conspicuously located thermometer in holding unit reach in cooler, cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit guacamole and sour cream. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above , chicken and beans. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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3/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above chilcken on grill. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit RIC front.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Equipment and utensils not properly air-dried.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed objectionable odors in bathroom ladies restroom.
- Observed open dumpster lid.
- Observed garbage on the ground and/or pad around dumpster.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
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10/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food thawed at room temperature. Raw chicken Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw eggs stored over cut vegetables in walk in cooler
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- Critical. Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface. Shelves in walk in cooler
- Lights missing the proper shield, sleeve coatings or covers. Repeat Violation.
- No suitable facilities provided to store employee clothing and other possessions.
- 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. Expired This violation must be corrected by : 06/13/10.
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4/13/2010 | Routine - Food | Warning Issued |
- Critical. Observed raw animal food stored over ready-to-eat food. Chicken over lettuce and cheeseCorrected On Site.
- Critical. Observed encrusted material on can opener.
- Observed wet stacking of pans.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Ceiling tile missing.
- Lights missing the proper shield, sleeve coatings or covers.
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8/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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