- Basic - Build-up of grease on nonfood-contact surface. Kitchen equipment **Warning**
- Basic - Ceiling in disrepair. Water stained tiles, in kitchen and dining room **Repeat Violation** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
- Basic - Large amount of unused equipment/supplies present. Outside back door **Warning**
- Basic - Outer openings not protected with self-closing doors. Door closer removed **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning**
- Basic - Wall soiled with accumulated food debris. By slicer **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. By mop sink **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 - Handwash sink not accessible for employee use due to being blocked by garbage can. **Warning**
- Intermediate - Hot water supply not maintained during peak periods. Water heater broken **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris. 2 door **Warning**
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10/06/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. Kitchen equipment **Warning**
- Basic - Ceiling in disrepair. Water stained tiles, in kitchen and dining room **Repeat Violation** **Warning**
- Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination. **Warning**
- Basic - Employee eating in a food preparation or other restricted area. **Repeat Violation** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
- Basic - Food stored on floor. Container of oil **Warning**
- Basic - Large amount of unused equipment/supplies present. Outside back door **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers **Warning**
- Basic - Outer openings not protected with self-closing doors. Door closer removed **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning**
- Basic - Wall soiled with accumulated food debris. By slicer **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Front line cooler **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Spray bottle on can rack **Warning**
- High Priority - Vacuum breaker missing at hose bibb. By mop sink **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 - 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. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Front **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. In 3 compartment sink **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Soap **Corrected On-Site** **Warning**
- Intermediate - Hot water supply not maintained during peak periods. Water heater broken **Warning**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink. Front **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Front line reach in cooler **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris. 2 door **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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10/03/2014 | Routine - Food | Warning Issued |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Flour container **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Under prep stations and shelving
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. To go boxes **Corrected On-Site**
- Basic - Ceiling in disrepair. Water damage in kitchen
- Basic - Ceiling tile in disrepair.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Behind cooler
- Basic - Open dumpster lid.
- 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.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. See stop sale
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Toaster **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Straws under shelf
- Basic - Ceiling tile missing. In kitchen
- 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 - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Not set up properly
- Basic - Ice scoop stored with handle in contact with ice in ice bin.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Forgot to turn hot water heater back on
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - Food stored in holding unit not protected, slices of unwrapped cheese left sitting directly on reach in cooler shelf.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Single-service articles not stored inverted or protected from contamination. Above cooler.
- Basic - Water stained ceiling tiles. Kitchen.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Kitchen.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. For bread.
- High Priority - Vacuum breaker missing at hose bibb. Exterior.
- High Priority - Vacuum breaker missing at mop sink faucet. Exterior.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Repeat Violation**
- Intermediate - Reach-in cooler shelves soiled with food debris.
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding 3 door reachin equipment incapable of maintaining potentially hazardous food at proper temperatures. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Observed grease accumulated under cooking equipment.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. deli meats 50 degrees sitting on table Repeat Violation. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Repeat Violation.
- Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.table top fryer not under hood/suppression system Repeat Violation.
- Critical - Observed toxic item stored by utensils. floor cleaner
- Critical - Outer openings not protected with self-closing doors. Repeat Violation.
- 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.
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10/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding front sandwich reachin equipment incapable of maintaining potentially hazardous food at proper temperatures. phf's moved
- Critical - Hand wash sink lacking proper hand drying provisions. front
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Observed a designated employee drinking area located in a food preparation or other restricted area.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk 51
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed single-service items stored on floor.
- Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For Table top fryer not under suppression systemreporting purposes only.
- Critical - Outer openings not protected with self-closing doors. back
- 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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5/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Manager lacking proof of Food Manager Certification.
- 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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2/13/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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