- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./cook line cooler
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. / plastic forks **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler./ sliced tomatoes, washed celery and condiment tray **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name./ bulk salt **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse./ mashed potatoes 60-62°f cooled in too deep pan
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed./ chlorine 200 , corrected to 100 ppm **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches./ mashed potatoes 60-62°f cooled overnight in stock pot
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ all products in grey bins in WIC
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5/15/2014 | 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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit- raw chicken at 57°, product was immediately cooked to 183°; various deli salads at 46°, water was added to lift ice bath level to fill line and product was retemp'd at 41°. **Corrected On-Site**
- Intermediate - Light accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site**
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7/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location- tongs hung from flat grill handle. **Corrected On-Site** **Repeat Violation**
- No copy of latest inspection report.
- Critical - Observed handwash sink used for purposes other than handwashing- ice dumped in front line hand sink. **Corrected On-Site**
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed- chlorine over 200 PPM. **Corrected On-Site**
- Critical - Observed uncovered taco salad tortilla bowls in holding cook line area. **Corrected On-Site** **Repeat Violation**
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above- chicken @89-110? in cook line. Product cooked to 165? 30-45 mins. prior; product reheated to 170-184? and moved to hot line. **Corrected On-Site**
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11/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Fruits/vegetables not washed prior to preparation. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location- hung from stove. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container- salt scoop. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Observed single-service forks dispensed in a manner that allows for contamination. Corrected On Site.
- Critical - Observed uncovered taco salad bowls and texas toast in cook line area.
- Wet wiping cloths not stored in sanitizing solution between uses- throughout kitchen.
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7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site- obtained fron next door food service establishment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed- chlorine over 300 ppm. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above- beans at 118f; steam table. Operator adjusted steam table settings. Repeat Violation.
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5/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed heavy food debris accumulated on kitchen floor under RIF.
- Critical - Observed mild encrusted material on can opener.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above./plantains front line recommended to rapid reheat-done reheated to 168 degrees f Corrected On Site.
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12/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Single service items properly stored, handled, dispensed
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Critical - Toxic items labeled and used properly
- Critical - Toxic items properly stored
- Wiping cloths clean, used properly, stored
- Cross-contamination, equipment, personnel, storage
- Floors properly constructed, clean, drained, coved
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food protection during storage, preparation, display, service, transportation
- Foods handled with minimum contact
- Critical - Foods handled with minimum contact
- Critical - Foods properly cooked/reheated
- Foods properly cooled
- Pre-flushed, scraped, soaked
- Pre-flushed, scraped, soaked
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical - Presence of insects/rodents. Animals prohibited
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7/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed unwashed lettuce stored with other ready-to-eat food. In walk in cooler. Corrected On Site.
- Critical. Observed raw eggs stored over ready-to-eat food. In walk in cooler. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing bracelets while in preparation of food. Corrected On Site.
- Critical. Observed an employee with nail polish working with exposed food without wearing intact gloves. At front counter serving area. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. Sanitizer buckets stored in handwash sink. At front area handwash sink. Corrected On Site.
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
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11/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- 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. Operator has 60 days to train all employees.
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8/4/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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