- Basic - Bowl or other container with no handle used to dispense food. Souffl cup in oatmeal container/cook's line . **Corrected On-Site**
- Basic - Ceiling tile in disrepair. Water damage/ dining room.
- Basic - In-use tongs stored on oven door handle. Cook's line
- Basic - In-use wet wiping cloth/towel used under cutting board. Cook's line .
- Basic - Single-service articles not stored inverted or protected from contamination. Catering trays and lids.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Portion control butters 70 ° F, **Corrected On-Site**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Reach in cooler ham 46 ° F, turkey 46 ° F, roast beef 47 ° F, placed in walk in freezer, ham 41 ° F, turkey 42 ° F, roast beef 41 ° F, **Corrected On-Site**
- 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 ready-to-eat food in reach-in cooler. Shelled eggs over rte food items, reach in cooler.
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site**
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Front counter. **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink cup in Reach in freezer. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. 4 door reach in cooler .
- Basic - Single-service articles not stored inverted or protected from contamination. Clear plastic catering tray lids/ back shelf above office door.
- Basic - Wiping cloth sanitizing solution stored on the floor. Cook's line
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Sausage patties, 47 ° F, corrective action taken re-iced storage container.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Diced ham 49 ° F cook's line, corrective action re-iced storage container.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Hamburgers, sliced steaks, fish above sliced ham. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Bottom 4 door reach in cooler .
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6/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Beef being thawed at room temp corrective action moved to cooler
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wood food-contact surface not properly sealed.
- Basic - Working containers of food removed from original container not identified by common name. Oil on hot line
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Not pumping sanitizer
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corrective action moved to different cooler until repair man comes to repair **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer on dry rack with food **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Side wall on hot line
- 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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11/6/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Sugar storage container. **Corrected On-Site**
- 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 - In-use tongs stored on oven door handle.
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Cooked green peppers. Corrective action taken, re-iced container. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Soup in steam table. Soup was placed in steam table at 6:00 a.m. and was 102 at time of inspection. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Front counter. **Corrected On-Site**
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9/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - Employee personal items stored on slicer.
- Basic - Food debris accumulated on kitchen floor. Under kitchen equipments.
- Basic - Single-service articles not stored inverted or protected from contamination. Rear shelving area.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pancake batter.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled.
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees. Restrooms.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- 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**
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor. Walk in freezer.
- Observed gaskets/seals on cold holding unit in poor repair. 4 door reach in. **Repeat Violation**
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Spices.
- Observed nonfood-grade containers used for food storage.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. **Repeat Violation**
- Observed reuse of single-service articles.
- Critical - Observed uncovered food in holding unit/dry storage area. Freezer.
- Critical - Observed unlabeled spray bottle.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Prepared yellow rice at 102?F in kitchen.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. **Repeat Violation**
- Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front.
- Critical - Working containers of food removed from original container not identified by common name.
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11/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- 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.
- Observed ceiling in disrepair. water stained throughout establishment
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.4 door reachin
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cuban sandwich ingredients sitting out on counter at 68 degrees Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. server towel bucket
- Observed single-use containers (boxes and/or cans, gallon jugs) reused for the storage of food.
- Observed wall soiled with accumulated food debris.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. cookline 0 ppm
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5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Observed food stored on floor. cuban bread
- Observed gaskets with slimy/mold-like build-up. 4 door
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. 4 doir
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- 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.raw beef over tomatoes
- Observed single-use containers (boxes and/or cans gallon container ) reused for the storage of food.
- Critical - Observed unlabeled spray bottle.
- Observed wall soiled with accumulated food debris.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name. bottles
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11/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Soups in walk-in-freezer.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cut meat and opened food stored in walk-in-cooler and reach-in-coolers.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Cuban sandwiches.
- Critical. Working containers of food removed from original container not identified by common name. Sauces and other food stored on counters, coolers, and freezer's.
- Critical. Working containers of food removed from original container not identified by common name. Observed bread crumbs, sugar/salt, oil, etc.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cuban sandwiches on counter at 52 degrees F.
- Critical. Observed potentially hazardous food thawed in standing water. Meat and sausage thawed in standing water.
- Critical. Observed raw animal food stored over cooked food in walk-in-freezer.
- Critical. Observed food stored on the floor in walk-in-freezer.
- Critical. Observed uncovered food in holding unit/dry storage area. Observed open bread crumbs.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Cup used as scoop in sugar container.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before putting on new gloves.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open drink in freezer.
- Observed employee with no hair restraint.
- Observed equipment in poor repair. Observed peeling paint on shelves in walk-in-cooler.
- Observed utensils in poor condition. Observed broken plastic container holding ham.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Re-using plastic containers for tea.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed paint peeling on prep-table - front.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Measured 0ppm.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Measured 0ppm.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Equipment and utensils not properly air-dried. Observed wet nesting on plastic containers.
- Critical. Hot water not provided/shut off at employee hand wash sink. Mens restroom.
- Critical. Observed live flies in kitchen. Observed small fruit flies.
- Observed food debris accumulated on walk-in-cooler floor.
- Observed attached equipment soiled with accumulated dust. Lint build-up on exhaust fans in restroom.
- No suitable facilities provided to store employee clothing and other possessions. Observed employee clothes on food storage shelf.
- Wet mop not hung to dry.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical. Exit signs not properly illuminated. For reporting purposes only. Back door.
- Carbon dioxide/helium tanks not adequately secured.
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1/11/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor.freezer
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed ripped/worn tin foil used as shelf cover.
- Observed gaskets/seals on cold holding unit in poor repair.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. bottom shelf of preparation table
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil buildup inside ice bin.
- Observed build-up of grease on nonfood-contact surface.hood filters
- Observed single-service articles improperly stored.not inverted
- Observed ceiling in disrepair.tiles
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Observed toxic item stored by utensils. on dish rack
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
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7/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed box on WIFREEZER floor. Corrected On Site.
- Observed formica shelves in poor repair.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed residue build-up on shelves.
- Observed residue build-up on hood filters..
- Observed debris on kitchen floor.
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3/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hot food at proper temperatures
- Critical. Foods properly cooled
- Critical. Facilities to maintain product temperature
- Critical. Food protection during storage, preparation, display, service, transportation
- In use food dispensing utensils properly stored
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Wash, rinse water clean, proper temperature
- Critical. Sanitizing concentration
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Critical. Cross-connection, back siphonage, backflow
- Critical. Presence of insects/rodents. Animals prohibited
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Toxic items labeled and used properly
- Other conditions sanitary and safe operation
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2/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(walk in cooler)
- Observed degreaser and sanitizer mixed together improperly and used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service articles stored without protection from contamination.(kitchen shelves)
- Observed leaking pipe at plumbing fixture.(exterior spigot)
- Critical. Vacuum breaker mising at hose bibb.(exterior spigot and mop sink)
- Critical. No handwashing sign provided at a handsink used by food employees.(ladies)
- Critical. Observed live flies in kitchen.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated food debris.(cook area)
- Critical. Observed unlabeled spray bottle.(kitchen)
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9/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/27/2008 | Routine - Food | Inspection Completed - No Further Action |
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