- Basic - All Gaskets/seals on holding unit in poor repair./ reach in cooler **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Floor tiles cracked, broken or in disrepair./ under cooking equipment **Repeat Violation**
- Basic - Floors not maintained smooth and durable./ front line shelving not smooth durable daily cleanable also shelving in the back area by 3 compartment sink
- Basic - Heavily soiled floors throughout also around the baseboards and under shelving **Repeat Violation**
- Basic - Interior and exterior of microwave heavily soiled with encrusted food debris. **Repeat Violation**
- Basic - Nonfood-contact equipment in poor repair./ reach in cooler front line / not in use at this time
- Basic - Walk-in cooler shelves with rust that has pitted the surface./also wire shelf in back area
- Basic - Water draining onto floor surface./ from the prep sink front line **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands./ also turned off water with bare hands re- educated **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment./ raid
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.black beans at 125 degrees f, recommended rapid chill less than 4 hrs
- Intermediate - Cold water not provided/shut off at employee handwash sink./ frontline
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.- ask temperature of ground beef, chicken, didn't know answer- re- educated made suggestion to keep a chart on wall - will help to reinforce **Corrected On-Site**
- Intermediate - Heavily Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Interior of small refrigerator heavily soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ restroom ladies
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit./ thermometer off by -12 degrees f not able to calibrate no tool to do so
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - All shelving under the prep tables and storage tables are badly rusted
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Through out kitchen and front line
- Basic - Floor tiles cracked, broken or in disrepair.behind ice machine, under cook line equipment **Repeat Violation**
- Basic - Heavy Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Moderate Food debris residue on exterior of microwave.
- Basic - Plastic wrapped cheese placed in soiled container in the walk in cooler
- Basic - Reuse of single-use gloves. **Corrected On-Site**
- Basic - Tuna and Maui (time/temperature control for safety) food thawed in standing water.placed in cooler **Corrected On-Site**
- Basic - Walk-in cooler shelves HEAVILY soiled with encrusted food debris and mold like substance
- Basic - Wall in disrepair. Behind utility sink on the front line. Exterior wall of the walk in cooler is flocking metal pieces where wall meets floor.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - dust/soil residue on dry storage shelves.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Especially after handling cash
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Feta cheese and opened case of meatballs in the walk in cooler **Corrected On-Site**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Asked the minimum cook temp of fish. Employee states he just started.reeducated
- Intermediate - Interior of small white reach-in cooler heavily soiled with accumulation of food residue.
- Intermediate - Wooden and white Cutting board(s) badly stained/soiled.
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5/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling, a/c vents and light lenses soiled with accumulated black unknown substance
- Basic - Cutting board has cut marks and is no longer cleanable/ cook line and near slicer.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment in poor repair./ refrigerators not being used
- Basic - Floor through out establishment soiled/has accumulation of debris.
- Basic - Floor tiles cracked, broken or in disrepair./ under grills **Repeat Violation**
- Basic - Heat lamp bulb not shielded or coated./ fry lamp **Repeat Violation**
- Basic - Hood soiled with heavily accumulated grease.
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner./ wood shelf under cash register **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Accumulation of moderate black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit./ 10° out of calibration **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor tiles cracked, broken or in disrepair./ under fryer on cook line **Warning**/ tiles still broken
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers./heat lamp for fries **Warning**
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner./ front line shelving **Warning**
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1/8/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. / observed several items **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./ plastic food storage containers **Warning**
- Basic - Equipment in poor repair/ reach in cooler front line not maintaining TCS foods at 41 degrees f or below- ambient temperature in unit is 43 degrees f at the coldest part of the unit operator turned the dial down **Warning**
- Basic - Floor tiles cracked, broken or in disrepair./ under fryer on cook line **Warning**
- Basic - Gaskets/seals on holding unit in poor repair./ air filter by cook line- gasket hanging **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers./heat lamp for fries **Warning**
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner./ front line shelving **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination./ unwrapped straws not protected by soda machine **Warning**
- Basic - Water leaking from faucet/faucet handle. / cold water at hand sink leaking onto floor **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit./ 44° at prep refrigerator, educated on food code change for cut lettuce **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ sliced roast beef and chicken cook's line cooler above chill line 51° f/ recommended rapid chill, **Repeat Violation** **Warning**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation** **Warning**
- Intermediate - Heavy Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - metal stem-type thermometer provided to measure temperature of food products./ thermometer needs battery **Warning**
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10/25/2013 | Routine - Food | Warning Issued |
- Basic - Attached equipment soiled with accumulated grease. The hood filters have a heavy build up on them
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored on floor.a case of tomatoes and full pickle buckets are on the floor in the walk in cooler
- Basic - Gaskets/seals on holding unit in poor repair.on the reach in cooler gaskets.
- Basic - Hole in wall.in the men's bathroom
- Basic - Hood soiled with accumulated grease.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cut lunch meats were at 47 ? to 56 ? in the sandwich make box stored above the cold hold line of the unit. Rapid chill to 41? or below **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
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1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.the walkin coole is holding food at 50 degress f.
- Critical - Observed employee switch from working with monet to ready-to-eat food without washing hands.when putting on gloves
- Observed food debris accumulated on kitchen floor.in the kitchen and prep area
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cut lunch meats and cheese at 47 df in the sandwitch make box. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.turkey,salami,meatballs,chicken, fish,soup, feta cheese at 50 or above
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/22/2012 | Routine - Food | Warning Issued |
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed food stored on the floor in the walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sliced turkey is at 47 degress fahrenheit in the sandwiche make box , it is over stacked Corrected On Site.
- Critical - Observed soil buildup inside ice bin.moderate stain build up inside the box
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.sliced meats and other ready to eat foods in the walkin cooler Repeat Violation.
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1/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination.lemons Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.dishes in hand sink
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method.soups and cooked chicken cooling while in deep covered containers. Corrected On Site.uncovered and placed in freezer
- Observed food debris accumulated on kitchen floor.
- Critical - Observed heavy encrusted material on can opener.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.sliced deli meats in the walkin cooler
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 13-03-1 Observed employee with no hair restraint.on crew member making sandwiche's
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 6-2-2011.
- 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 This violation must be corrected by : 6-2-2011.
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6/7/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken,cheese,beef,all food tested in the walkin cooler is at 44 degrees fahrenheit , must be at 41 df or less
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.the walkin cooler is at 44 degress, cook states that the cooler door is opened and closed during lunch and will cool down .
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.to portion salad toppings
- Violation: 13-03-1 Observed employee with no hair restraint.on crew member making sandwiche's
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 6-2-2011.
- 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 This violation must be corrected by : 6-2-2011.
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6/6/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.the walkin cooler is at 44 degress, cook states that the cooler door is opened and closed during lunch and will cool down .
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 6-2-2011.
- 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 This violation must be corrected by : 6-2-2011.
- Observed attached equipment soiled with accumulated grease.the hood system has a heavy grease buildup
- Observed employee with no hair restraint.on crew member making sandwiche's
- Observed heavy build-up of grease on nonfood-contact surface.on the hood filters
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.to portion salad toppings
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken,cheese,beef,all food tested in the walkin cooler is at 44 degrees fahrenheit , must be at 41 df or less
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.the lunch meats in the front reach in cooler are stacked above the cold hold capabilities of the cooler all food temps 58 degrees fah and above Corrected On Site.
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3/30/2011 | Routine - Food | Warning Issued |
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.to portion feta cheese
- Observed employee with no hair restraint.on any of the cooks or prep people Repeat Violation.10-20-09
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer.a moderate build up of food debris is observed on the slicer, it was used and cleaned for the day already
- Critical. Observed handwash sink used for purposes other than handwashing.the hws on the cooks line has food containers in it
- Carbon dioxide/helium tanks not adequately secured.
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9/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 22-19-1 Observed interior of microwave moderately soiled./cleaned/needs little more detail
- Violation: 36-10-1 Observed worn, torn and/or soiled floors through out kitchen /storage area/a couple torn tiles that still need reaplacing extend to next unannounced
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10/20/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./fish recommended rapid chill
- Critical. Cooked ground beef/comminuted fish not reaching 155 degrees Fahrenheit for 15 seconds./keep cooking Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures./reach in cooler sandwich line-establishment has ample means to keep product at 41 degrees f or below
- Observed employee with no hair restraint.
- Observed metal shelving heavily rusted
- Critical. Observed interior of microwave mild soiled. Repeat Violation.
- Critical. Observed small live flies in kitchen./by 3 compartment sink/behind drink station
- Observed worn, torn and/or soiled /carpeting couple broken tiles Repeat Violation.
- Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.
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10/20/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use./utilized for cleaning cambro's/utensils cooks line
- Critical. Observed employee improperly washing hands./utilized the mop sink/handsink in accessible Corrected On Site.
- Observed cutting board heavily grooved/pitted and no longer cleanable./cooks line
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed moderately soiled reach-in cooler gaskets/ small refrigerator
- Critical. Observed interior of microwave moderately soiled.
- Critical. Observed moderately encrusted material on can opener.
- Observed heavy build-up of food debris, dust or dirt under soda cooler and by the hoses going to soda dispenser
- Observed single-service articles stored without protection from contamination./to go containers on cooks line-several also soiled
- Critical. Observed handwash sink used for purposes other than handwashing./storing dirty equipment handsink end of cooks line
- Observed floor and wall junctures not coved./several areas by back storage
- Observed worn, torn and/or soiled floors through out kitchen /storage area
- Observed hole in wall./by storage appears to have been computer cable hook up
- Observed hole in wall./cove molding falling off by the back door by drink station exposing a hole
- Critical. Observed toxic item improperly stored./hanging on the air dry portion of 3 compartment sink by clean equipment
- Critical. Observed unlabeled spray bottle./ on back chemical shelf Repeat Violation.
- Critical. Observed unlabeled spray bottles./cleaners by 3 compartment sink
- Critical. Observed frayed/spliced electrical wires/plug to l0ng freezer For reporting purposes only.
- Critical. Observed an electrical box hanging off the wall For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
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8/19/2009 | Routine - Food | Warning Issued |
| No report available. | 3/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/27/2008 | Routine - Food | Inspection Completed - No Further Action |
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