- 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 - Walk-in cooler/walk-in freezer floor soiled. Walk in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 54 F, cheese 53 F
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 5 broken eggs Manager discarded **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Accumulation of water
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3/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Cheese front counter **Corrected On-Site**
- 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.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Kitchen, front counter
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pancake batter 44 F, tomato 44 F, French toast batter 44 F, turkey 45 F, cheese 48 F
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Fish over corn and per cooked chicken **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Standing water in reach in cooler in kitchen
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7/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on drainboards or equivalent. **Corrected On-Site**
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Missing drain plug at dumpster.
- Basic - Open dumpster lid.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment.
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed food debris accumulated on kitchen floor.
- Observed grease accumulated under cooking equipment.HEAVY PRECENCE
- Critical - Observed uncovered food in holding WALK IN COOLER storage area.
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8/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
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5/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed grease on the ground and/or pad around grease receptacle.
- Observed open dumpster lid. Repeat Violation.
- Critical - Observed uncovered food in holding unit/ FREZZER .SHRIMP SKEWERS
- 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.SAUSAGE HAM
- Critical - Working containers of food removed from original container not identified by common name OR DATE MARKED.RAW STEAK
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1/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-06-1 Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Eggs at 71 degrees
- Critical - Violation: 05-05-1 Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.Holding unit for eggs
- Critical - Violation: 12A-08-1 Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline area
- Violation: 14-52-1 Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.Handsink
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.Scale
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler ,and freezer soiled with accumulation of food residue.
- Violation: 24-06-1 Observed clean utensils/equipment stored in dirty drawers.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.Mopsink
- Critical - Violation: 30-03-1 Air gap not installed.Dipping well
- Critical - Violation: 32-14-1 Observed hand sanitizer solution missing at employee restroom .
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.Gaps under backdoor
- Violation: 36-11-1 Floors not maintained smooth and durable.Inside walk-in freezer
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 36-15-1 Observed food debris accumulated on walk-in freezer floor.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing and prep sink area.
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12/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Air gap not installed.Dipping well
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.Holding unit for eggs
- Critical - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.Handsink
- Floors not maintained smooth and durable.Inside walk-in freezer
- Critical - Hand wash sink lacking proper hand drying provisions.Service counter handsink
- 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. Several employees with expired food safety trainning .
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline area
- Observed clean utensils/equipment stored in dirty drawers.
- Observed food debris accumulated on walk-in freezer floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Scale
- Observed grease accumulated under cooking equipment.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed hand sanitizer solution missing at employee restroom .
- Critical - Observed interior of reach-in cooler ,and freezer soiled with accumulation of food residue.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall soiled with accumulated black debris in dishwashing and prep sink area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.Gaps under backdoor
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Eggs at 71 degrees
- Critical - Vacuum breaker mising at hose bibb.Mopsink
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10/3/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Helium tanks not adequately secured.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
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6/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Foods handled with minimum contact
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Critical. Food contact surfaces of equipment and utensils clean
- Plumbing installed and maintained
- Critical. Cross-connection, back siphonage, backflow
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Floors properly constructed, clean, drained, coved
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Fire extinguishers - proper and sufficient
- Critical. Gas appliances - properly installed, maintained
- Food protection during storage, preparation, display, service, transportation
- Cross-contamination, equipment, personnel, storage
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12/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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9/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed expired Food Manager Certification.
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9/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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