- Basic - Accumulation of debris on drainboards or equivalent.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.
- 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 - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolere
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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11/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/27/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. **Warning** current seat 0 proposed seats 20 issue seating change evaluation on 2-21-14
- 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. **Warning**
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4/22/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Ceiling soiled with accumulated dust. Restroom **Warning**
- Basic - Ceiling tile in disrepair. Restroom **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. **Warning**
- Basic - Gaskets with slimy/mold-like build-up. All coolers **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. All coolers **Warning**
- Basic - Self-closing device on bathroom door disconnected/broken. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- 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. **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No handwash sink for employees. In food preparation area **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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2/21/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bathroom door left open other than during cleaning or maintenance.
- Basic - Build-up of grease on nonfood-contact surface.hood
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. All coolers
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.all coolers
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Back hand sink
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Soiled dry wiping cloth in use.
- Basic - Wall soiled with accumulated grease. Cooking area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Handwash sink missing in food preparation room or area.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type 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.
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9/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Unsealed concrete floor in parking lot
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Interior of reach-in cooler soiled with accumulation of food residue. All coolers
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- Floors not constructed easily cleanable.CARBOR
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all coolers
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed uncovered food in holding unit/dry storage area. all cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Establishment operating without a current Hotel and Restaurant license. Corrected On Site.
- Critical - No proof of required employee training provided. information on file
- Critical - Observed handwash aids at a non-handwash sink. using 3 compartment sink.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice 67 degrees
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Observed utensils stored in crevices between equipment. Corrected On Site.
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1/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- 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 employee drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice 56 degrees.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Required employee training must be completed. certificates
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8/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Food covered when still hot. Corrected On Site.
- Critical - Observed soil residue in storage containers. flour
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. flour, salt and sugar.
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3/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed raw animal food stored over cooked 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.
- Observed utensils stored in crevices between equipment.
- 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. Nobody available, information on file.
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10/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed food stored in a prohibited area. BATHROOM Repeat Violation.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Repeat Violation.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Repeat Violation.
- 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.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed gaskets/seals on cold holding unit in poor repair. REACHIN COOLER
- Critical. Handwash sink not accessible for employee use at all times. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. Repeat Violation.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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2/9/2010 | Routine - Food | Administrative complaint recommended |
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Violation: 53B-08-1 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. Pro
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10/28/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Fruits/vegetables not washed prior to preparation.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.
- Critical. Observed food stored in a prohibited area. BATHROOM
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee dry hands on clothes/apron after washing.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed clean equipment stored on floor.
- Observed reuse of single-service articles.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed wall soiled with accumulated food debris.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- No copy of latest inspection report.
- 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. Pro
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10/7/2009 | Routine - Food | Warning Issued |
| No report available. | 4/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/3/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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