- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most coolers
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- Intermediate - Encrusted material on can opener blade.
- 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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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - In-use tongs stored on oven door handle.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees.front hand sink
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.outside by the back door
- 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.
- Intermediate - Handwash sink used for purposes other than handwashing.water filter attached to hand sink in the front
- Intermediate - No soap provided at handwash sink.back hand sink
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - Water pressure lacking at fixtures that require the use of water.hand sink in the back
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08/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bathroom facility not clean.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- 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.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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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2/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Accumulation of dust/debris on exposed studs/joists/rafters.
- Basic - Bathroom facility not clean.
- Basic - Clean equipment stored on floor.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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 oven.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Self-closing device on bathroom door disconnected/broken.
- Basic - Soiled dry wiping cloth in use.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. All coolers
- 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.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Stove top
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.all kitchen cooler
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Reach-in cooler shelves soiled with food debris.all coolers
- 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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8/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
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6/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Duct tape used to repair nonfood-contact surface. Kitchen door in reach in cooler
- Basic - Food stored on floor.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most coolers
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken fish beef
- Basic - Reach-in cooler shelves with rust that has pitted the surface. In cooking area
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Fish 51 beef 53 chicken 55 **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Stem table **Warning**
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. beef
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice 119 hot line
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
- High Priority - Live flies in kitchen. About 40 **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **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.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Reach-in cooler shelves soiled with food debris.all coolers
- 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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6/17/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Accumulation of food debris/soil residue on paper towel dispenser.
- Basic - Buildup of food debris/soil residue on equipment door handles. Kitchen
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee used food thermometer to measure food temperatures without first cleaning the thermometer.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Working container of food not labeled in English.
- 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.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee rinsed utensil in handwash sink.
- 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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2/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/2/2012 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Can opener blade not kept sharp - observed metal shavings.
- Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Exhaust fan inoperable in bathroom.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Lights missing the proper shield, sleeve coatings or covers. WALKING COOLER
- Critical - No conspicuously located thermometer in holding unit. all kitchen coolers
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. all kitchen sinks
- No mop sink or curbed cleaning facility provided.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. FRYER SIDE AREA
- Observed build-up of grease on nonfood-contact surface. STOVE TOP
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. all coolers
- Critical - Observed cloth gloves contacting ready-to-eat food.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Observed gaskets/seals on cold holding unit in poor repair. most kitchen reach in coolers
- Observed grease accumulated under cooking equipment.
- Observed hole in wall. SEAL WHERE IS NEEDED KITCHEN AREA
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all kitchen coolers
- Critical - Observed raw animal food stored over cooked food.
- Observed residue build-up on nonfood-contact surface. ALL KITCHEN TOP SURFACE OF ALL KITCHEN EQUIPMENT DUSTY
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical - Observed soiled reach-in cooler gaskets. all coolers
- Critical - Observed uncovered food in holding unit/dry storage area. all coolers
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food.
- Observed utensils in poor condition. most kitchen utensils
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Ventilation inadequate as evidenced by excessive steam, vapors in kitchen.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/30/2012 | Routine - Food | Warning Issued |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. food inside 3 compartment sink when sink was in use for cleaning utensils.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times. Repeat Violation.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - No handwashing sign provided at a handsink used by food employees. men bathroom
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Repeat Violation.
- Observed food debris accumulated on walk in cooler floor.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed packaged food not labeled as specified by law.
- Critical - Observed potentially hazardous food thawed in standing water.
- 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 - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice 127 degrees
- Critical - Utensils not sanitized properly after cleaning.
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5/8/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. container inside. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed garbage on the ground outside back door.
- Critical - Observed handwash aids at a non-handwash sink. using 3-compartment sink for handwashing.
- Observed lubricant leaking from equipment onto food-contact surface. mixer.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Utensils not sanitized properly after cleaning.
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10/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions. Corrected On Site.
- Critical - Certified Food Manager unable to answer basic Food Code questions. thermometer calibration. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. container inside. Corrected On Site.
- 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. Repeat Violation. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. tortillas.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed garbage on the ground by mop sink. outside.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef kept at room temperature in preparation area. beef 62 degrees.
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed uncovered food in holding unit/dry storage area. meats in freezer.
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Required employee training must be updated.
- Critical - Stem type thermometer not within the intended measuring range of use.
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3/2/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. fish 112 degrees. Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature inside 3-compartment sink.
- Critical. Food not stored in a clean/dry location that is not exposed to splash. Food inside 3-compartment sink while washing dishes. 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. Employee chopping vegetables bare handed. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. rice.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed employee dry hands on clothes/apron after washing.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Observed unnecessary items stored outside of back door area.
- Observed garbage on the ground by back door.
- Critical. Certified Food Manager failed to verify employee health, exclusions or restrictions. Corrected On Site.
- 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. Corrected On Site.
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9/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food thawed in an improper manner.
- Critical. Observed food stored on floor.
- Critical. Observed cloth used as a food-contact surface.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed toxic item stored by food. Corrected On Site.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.
- Critical. Observed frayed/spliced electrical wires. For reporting purposes only.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- 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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4/5/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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