- Basic - Ceiling fan had accumulation of dust/debris. Back food prep
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. On top shelf food prep shelf.
- Basic - Floors not constructed to be easily cleanable. In walk in cooler at entrance floor lifting up.
- Basic - Single-service articles improperly stored. Trays not inverted, corrected turned. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler hot dogs 52° cheese 53° corrective action all TCS food moved to freezer. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese sauce 110°, corrective action moved to hot box.
- Intermediate - Refrigerator 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. Walk in cooler 50° all TCS food moved to freezer.
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08/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Aluminum foil/plastic wrap/parchment paper/deli tissues not handled in a sanitary manner. Employee lining food baskets with paper liners with our wearing gloves **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Black build up on both fan covers in walk in cooler
- Basic - Food stored in undrained ice. Cheese stored directly on ice and ice sitting directly in ice in back kitchen area **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 50° sitting in ice on make table in back kitchen area. Corrective action-placed ice in bags and placed on top and under product in pan
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11/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 54°F on melted ice. **Corrected On-Site**
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8/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed dead roaches on premises. Multiple small dead roaches along wall in rear storage area of kitchen. Corrected On Site. Mgr. cleaned up all dead roaches.
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11/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
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8/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed live flies in kitchen. near soda machine at service counter
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. sanitizer bucket greater than 400ppm QUAT Corrected On Site. dumped
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12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed ice scoop with handle in contact with ice. Corrected On Site.
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10/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical. Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- (B) Cloths used for wiping FOOD spills shall be: (1) Dry and used for wiping FOOD spills from TABLEWARE and carry-out containers; or (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT. 4-501.114(A): A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart [summarized as follows: Minimum concentration 25 mg/L at 120 degrees Fahrenheit water temperature, pH 10 or less; 50 mg/L at 100 degrees Fahrenheit water temperature (pH 10 or less) or 75 degrees Fahrenheit (pH 8 or less); 100 mg/L at 55 degrees Fahrenheit water temperature, pH 10 or less.]
- (A) Except as specified in Paragraph (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor.
- Critical. Handwashing Facility, Installation. (A) A handwashing lavatory shall be equipped to provide water at a temperature of at least 100 degrees Fahrenheit through a mixing valve or combination faucet. (B) A steam mixing valve may not be used at a handwashing lavatory.
- Critical. Pressure. Water under pressure shall be provided to all fixtures, EQUIPMENT, and nonFOOD EQUIPMENT that are required to use water except that water supplied as specified in Paragraphs 5-104.12(A) and (B) to a TEMPORARY FOOD ESTABLISHMENT or in response to a temporary interruption of a water supply need not be under pressure.
- System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) Maintained in good repair.
- Critical. Backflow Prevention Device, When Required. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under Section 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under Section 5-202.14.
- Critical. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- Storage. Except as specified under Sections 7-207.12 and 7-208.11, EMPLOYEES' shall store their PERSONAL CARE ITEMS in facilities as specified under Paragraph 6-305.11(B).
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12/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BUTTER 50, 48'F IN WALK-IN COOLER Corrected On Site. MOVED TO FREEZER
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk-in cooler
- Critical. Single-use gloves not discarded as needed after changing tasks or when damaged or soiled. USED GLOVES PLACED ON CLEAN CUTTING BOARD Corrected On Site.
- Observed build-up of dust or dirt on nonfood-contact surface. FAN
- Critical. Observed handwash sink used for purposes other than handwashing. used as dump sink
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 400ppm quat in sanitizer bucket Corrected On Site. diluted
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9/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. power drinks with lids on shelves Corrected On Site. Repeat Violation.
- Critical. Vacuum breaker mising at hose bibb. splitter attached but backflow preventor was put on the chemical dispenser
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed grease accumulated on kitchen floor. oil-overflowing
- Observed personal care item stored with food. cup shelves Corrected On Site.
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12/6/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. box of fries in walkin freezer
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. need quat
- Equipment and utensils not properly air-dried.-pa s Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb. splitter attached at mop sink
- Critical. Observed toxic item improperly stored. orange spray bottle Corrected On Site.
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9/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/14/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/27/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/14/2008 | Routine - Food | Warning Issued |
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