- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease accumulated under cooking equipment.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline
- Basic - Light not functioning. Beverage coolers
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Dessert cooler
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door
- Basic - Stored food not covered in walk-in cooler.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Green container in reachin freezer
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over potato salad walkin cooler
- 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. Milk at beverage cooler
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline **Corrected On-Site**
- Intermediate - Slicer blade soiled with old food debris.
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10/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Reach in cooler unable to maintain a temperature of 41° or below. PHF and TCS foods removed from reach in cooler and placed into working unit.
- Basic - Food debris accumulated on kitchen floor. On cook line
- Basic - Hole in wall. Under hand wash sink on cook line
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.see temperatures
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Preparing wrap and adding ingredients
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Utensil stored in handwash sink
- Intermediate - Hot water not provided/shut off at employee handwash sink. On cookline
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Nonfood-grade basting brush used in food. Metal band
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
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6/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Dented/rusted cans present.
- High Priority - Live flies in kitchen. 1
- 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 - Handwash sink used for purposes other than handwashing.
- 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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8/27/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - Silverware/utensils dried with a towel/cloth.
- Basic - Soiled reach-in cooler gaskets. Cookline
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dented/rusted cans present.
- High Priority - Live flies in kitchen. 1
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. Cookline
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Dairy
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Flour
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food debris accumulated on kitchen floor.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - Stored food not covered in walk-in cooler.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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2/14/2013 | Complaint Full | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans. apple sauce
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Observed ice scoop with handle in contact with ice. waitress station
- Critical - Observed soiled reach-in cooler gaskets.
- Observed unnecessary items stored in garbage area. shopping cart
- Observed utensils stored in crevices between equipment. cookline
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Hotel and Restaurant license not properly displayed.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed dusty ceiling tiles and/or air conditioning vent covers. cookline
- Observed grease accumulated under cooking equipment.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed interior of microwave soiled.
- Observed nonfood-grade containers used for food storage.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed utensils stored in crevices between equipment. cookline
- Observed walk-in cooler gasket torn/in disrepair.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Light not functioning. Reachin cooler
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Observed employee with no hair restraint.
- Observed gaskets with slimy/mold-like build-up.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed single-service articles stored without protection from contamination.
- Critical - Observed soil residue in storage containers.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Wet mop not hung to dry.
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8/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Hotel and Restaurant license not properly displayed.
- Light not functioning.
- Critical - No conspicuously located thermometer in holding unit.
- Observed employee with no hair restraint.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of microwave soiled.
- Critical - Observed live flies in kitchen.
- Observed open dumpster lid.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/25/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Hot food at proper temperatures
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Cross-contamination, equipment, personnel, storage
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Single service articles not re-used
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Outside storage area clean, enclosure properly constructed
- Critical. Outer openings protected from insects, rodent proof
- Critical. Exiting system - adequate, good repair
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9/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed walk-in cooler gasket torn/in disrepair.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed interior of microwave soiled.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed gaskets with slimy/mold-like build-up.
- Equipment and utensils not properly air-dried.
- Faucet/handle missing at plumbing fixture. handwash sink at cook line
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Ceiling tile missing.
- Observed hole in wall.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Lights missing the proper shield, sleeve coatings or covers.
- Light not functioning.
- Wet mop not hung to dry.
- Critical. Hotel and Restaurant license not properly displayed.
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3/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed walk-in cooler gasket torn/in disrepair.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Exposed, unused utensils not removed when a consumer is seated.
- Critical. Observed interior of microwave soiled.
- Observed gaskets with slimy/mold-like build-up.
- Observed utensils stored in crevices between equipment.
- Observed single-service articles improperly stored.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed floor and wall junctures not coved.
- Observed grease accumulated under cooking equipment.
- Observed hole in wall. at walkin freezer
- Observed hole in ceiling.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Lights missing the proper shield, sleeve coatings or covers. reachin cooler at waitress area
- Light not functioning.
- Wet mop not hung to dry.
- Critical. Hotel and Restaurant license not properly displayed.
- Observed no child labor law poster. Corrected On Site.
- Critical. Identity of food or food product misrepresented.
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11/10/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 6/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/30/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 10/27/2008 | Routine - Food | Inspection Completed - No Further Action |
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