- 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**
- Basic - Employee with no hair restraint while engaging in food preparation, prep area.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Faucet/handle missing at plumbing fixture, handwashing sink in prep area.
- Basic - No handwashing sign provided at a hand sink used by food employees, prep area.
- Basic - Working containers of food removed from original container not identified by common name, squirt bottles on cook line.
- 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 chicken on top of sandwich box 47°, employee sated chicken made last night and placed in box to cool.
- High Priority - Employee failed to dry hands after washing. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food whole shell eggs over lemons in walk in cooler. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Toxic substance/chemical stored by or with single-service items, coffee filters stored with bathroom cleaner in closet.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 83°
- 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, prep area. **Corrected On-Site**
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11/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No handwashing sign provided at a hand sink used by food employees. In the men's rooms
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. At the front counter reaching cooler **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.beef on top of the speed rack in the kitchen.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal food stored over cooked food. On the speed rack in the kitchen **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken wings 85° left on speed rack in kitchen. Wings moved to walkin cooler. And by the fryer.
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5/5/2014 | 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, above dish machine.
- Basic - Light shield damaged/in disrepair, walk in cooler.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Trash receptacles not provided where needed in establishment, outside back door trash and debris around oil receptical. Standing water also in location.
- Intermediate - Hot water not provided/shut off at employee handwash sink, ladies room.
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11/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.......underneath dish machine area.
- Basic - Flip top reach in cooler in kitchen incapable maintaining potentially hazardous food at proper temperature of 410 or below. Must not have stored any PH food until maintain at proper temperature .
- Basic - No conspicuously located ambient air temperature thermometer in holding unit......walk in cooler.
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....chicken, revioli 49?, macaroni salad, cheese, ham 54? in flip reach in cooler, kitchen. Food moved to bottom cooler. Cheese, chicken, sausage ,sauce 44?, in walk in cooler. Operator stated that for rush our back and forth in walk in cooler. Advised to operator keep closed door all time. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above....pizza 94? in pizza rack. No time marked. Provided operator time as a public health control form and explained it.
- High Priority - Raw animal food dripping into container of ready-to-eat food when raw animal food is removed from holding unit for cooking. ....ready to eat cheese, sausage front of raw chicken in reach in drawer, kitchen. **Corrected On-Site**
- Intermediate - Employee rinsed utensil in handwash sink. **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. ....soda machine.
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5/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands........wearing gloves without wash hands. **Corrected On-Site**
- Observed gaskets/seals on cold holding unit in poor repair.......gaskets torn cold line reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit......ricotta cheese 49? in fliptop reach in cooler in kitchen, chicken stock 62? in Cooke line. Food moved to freezer. **Corrected On-Site**
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12/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 00 ppm. recommended use 3 compartment sink for sanitized utensils .
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers....walk in cooler .
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.....changing glovs without washing handa.
- Critical - Observed interior of reach-in freezer build up accesive ice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....sauce 44 degrees , cheese 45 degrees , chicken , ham 43 degrees . operator stated that door was opened longtime for servicing. Corrected On Site..,closed the door.
- Critical - Observed toxic item stored by utensils.....mr. clean stored by clean plates , server station .
- Observed walk-in cooler gasket torn/in disrepair.
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7/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.....chicken wings was cooked yesterday , today 3:00 pm temperature is 47 to 51 degrees in walk in cooler . stop sale issued . Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.....pizza to serve the customer.
- Critical - Observed food being cooled by nonapproved method......chicken wings cooling with package in walk in cooler .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit....chicken wings 47 to 51 degrees in walk in cooler. Corrected On Site...see stop sale notice .
- Critical - Observed toxic item stored by utensils....glass cleaner next to the clean plate by server area. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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4/27/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Observed build-up of grease on nonfood-contact surface.....hood filter .
- Critical - Observed encrusted material on can opener.
- Critical - Observed raw animal food stored over ready-to-eat food.....raw chicken over ready to eat food flour . reach in cooler at cooke line.Corrected On Site.
- Observed reach in cooler gasket torn/in disrepair, saute station .
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3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cooke line reach in cooler.
- Critical - Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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
- Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed food stored on floor. sugar, flour, corn strach, underneath preparation table. Corrected On Site.
- Critical - Observed food stored on floor.--- sauces walk in cooler Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. flour,sugar, salt Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- chicken, cooked vegetable, garlic in oil 50 degrees, cooke line flip top reach in cooler. volentraily discerted food and some food being held less than 4 hours, moved food walk in cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ----- cheese, peperoni,sauces,dressing , walk in cooler Corrected On Site.
- Critical - Observed soiled in the interior of ice machine.
- Critical - Observed soiled reach-in cooler gaskets. kitchen
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- pasta black reach in cooler, server station. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. mop sink
- Critical - Working containers of food removed from original container not identified by common name. sugar, salt, flour Corrected On Site.
- mop sink disrepair. no barrier on mop sink.
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10/31/2011 | Routine - Food | Warning Issued |
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed buildup of soiled material on mixer head.
- Observed build-up of grease on nonfood-contact surface. --- exhaust hood filters
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date.
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1/7/2011 | Routine - Food | Warning Issued |
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. --- in walk-in-cooler. ready to eat foods stored in re-used cardboard cartons.
- Critical. Observed buildup of soiled material on mixer head.
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7/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- walk-in-cooler.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. --- flatwre in trays in server station not facing one direction.
- Critical. Observed handwash sink used for purposes other than handwashing. --- kitchen.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- 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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3/23/2010 | Routine - Food | Warning Issued |
- The surface of the servicing area shall be constructed of a smooth nonabsorbent material such as concrete or machine laid asphalt and shall be maintained in good repair, kept clean and be graded to drain.
- Critical. Gas appliances -- All appliances, including water heaters using gas, shall be kept in good repair and properly vented when manufacturers' instructions require venting of the appliance and shall meet the following requirements: (a) All appliances shall have a nationally recognized testing laboratory seal such as AGA or UL seal.
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1/11/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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