- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor tiles cracked, broken or in disrepair. Inside walking cooler
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.ice scoop in top kf ice machine
- 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 - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated food debris.someareas
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- 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.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.plastic buckets
- High Priority - Plumbing improperly installed.mop sink
- High Priority - Raw animal food stored over ready-to-eat food.eggs over milk
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Accumulation of food debris/grease on food-contact surface.carrot chopper
- 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 - Food-contact surfaces encrusted with grease and/or soil deposits.handles on reach in cooler handles
- Intermediate - Hot water not provided/shut off at employee handwash sink.mens bathroom and front counter handsink **Admin Complaint** **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- 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 - Slicer blade soiled with old food debris.
- Intermediate - Soil residue in food storage containers.
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08/19/2014 | Routine - Food | Administrative complaint recommended |
- Intermediate - Hot water not provided/shut off at employee handwash sink. Men's bathroom and front counter hand wash sink. **Admin Complaint** **Repeat Violation**
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08/19/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor area(s) covered with standing water. Back area.
- Basic - Gaskets with slimy/mold-like build-up. Chest freezer in kitchen.
- Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No mop sink or curbed cleaning facility provided. **Admin Complaint** **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Plumbing system in disrepair. Faucet handle missing in men's bathroom.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Raw animal food stored above unwashed produce. Shell eggs stored over unwashed produce in walk in cooler.
- Basic - Screen in door torn/in poor repair. Large hole in screen by lock in back door.
- Basic - Shelf under preparation table soiled with food debris. Where the blue containers are.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Unnecessary items on the premise. Three compartment sink located in back area.
- Basic - Walk-in freezer shelves soiled with encrusted 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.
- High Priority - Container of medicine improperly stored. Over food in prep area.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked beans and cooked pork from previous day according to management, found at 45°.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked beans and cooked pork from previous day according to management found at 45°.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 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. Scooped rice with a bowl then patted it down with his bare hand.
- High Priority - Food stored in ice used for drinks. See stop sale. Beer bottles and bag of tomatoes.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cooked pork 45°, ham 45°, cheese 45°, cooked beans 45° and in the reach in cooler we observed Raw chicken 52°, cooked pork 47°, raw fish 48°, raw steak 50°, raw pork 45°, chicken wings raw 48°. **Admin Complaint** **Repeat Violation**
- Intermediate - Accumulation of food debris/grease on food-contact surface. On food scale.
- 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 - 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. Reach in cooler in the front line at an average of 50°. **Admin Complaint** **Repeat Violation**
- 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 - Hot water not provided/shut off at employee handwash sink. Men's bathroom and front counter hand wash sink. **Admin Complaint** **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's bathroom.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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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2/28/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Build-up of grease on nonfood-contact surface. Cooking equipment (outside)
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Equipment in poor repair. WI cooler and front RI cooler not reaching 41 degrees. At 50
- Basic - Grease accumulated under cooking equipment.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Screen in door torn/in poor repair - vermin present. Back door by bathrooms
- Basic - Wall in disrepair. Tiles missing, kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Chicken and beef 50. Temperatures taken 02/24/2014 cooked pork found at 80°, cooked pasta found at 80°, cooked beef found at 79°, and cooked beans found at 76°.
- High Priority - Vacuum breaker missing at hose bibb. Outside, back
- 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. WI cooler and front RI cooler
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front and bathroom
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2/24/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom facility not clean. Both
- Basic - Build-up of grease on nonfood-contact surface. Cooking equipment (outside)
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Covered waste receptacle not provided in women''s bathroom.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Equipment in poor repair. WI cooler and front RI cooler not reaching 41 degrees. At 50
- Basic - Grease accumulated under cooking equipment.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Outer openings not protected with self-closing doors. Back door opened by WI cooler
- Basic - Screen in door torn/in poor repair - vermin present. Back door by bathrooms
- Basic - Wall in disrepair. Tiles missing, kitchen
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For ceviche
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef and chicken at 50. See stop sale
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Chicken and beef 50
- High Priority - Roach activity present as evidenced by 3 live roaches found. 2 inside the dirty oven, 1 by WI cooler door
- High Priority - Vacuum breaker missing at hose bibb. Outside, back
- 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. WI cooler and front RI cooler
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front and bathroom
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8/2/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom facility not clean. Both
- Basic - Build-up of grease on nonfood-contact surface. Cooking equipment (outside)
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Equipment in poor repair. WI cooler and front RI cooler not reaching 41 degrees. At 50
- Basic - Food stored in holding unit not covered. Chicken and beef, front counter.
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Cooking tray with food debris.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Outer openings not protected with self-closing doors. Back door opened by WI cooler
- Basic - Screen in door torn/in poor repair - vermin present. Back door by bathrooms
- Basic - Wall in disrepair. Tiles missing, kitchen
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - High Priority - Dead roaches on premises. 2 by the bathrooms, back
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For ceviche
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef and chicken at 50. See stop sale
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Chicken and beef 50
- High Priority - Raw animal foods not properly separated from each other in holding unit. Beef container touching chicken that it is in another container underneath.
- High Priority - Roach activity present as evidenced by 3 live roaches found. 2 inside the dirty oven, 1 by WI cooler door
- High Priority - Vacuum breaker missing at hose bibb. Outside, back
- Intermediate - Accumulation of food debris/grease on food-contact surface. Fryer
- 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. WI cooler and front RI cooler
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front and bathroom
- Intermediate - No chlorine/quat chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bathroom
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7/31/2013 | Routine - Food | Warning Issued |
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Hot dog 76 F
- 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. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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2/28/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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