- Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop fries **Corrected On-Site**
- Basic - Ceiling tile in disrepair. Kitchen area
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Front counter area above 3CPS
- 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 - Employee drinking from an open beverage container in a food preparation or other restricted area.
- 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 - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
- Basic - Single-service articles improperly stored. **Corrected On-Site**
- Basic - Walk-in cooler gasket torn/in disrepair.
- 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. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Live flies in kitchen.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Beef @ 84°f after 1 hour and half **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Beef after 1 hour and 30 mins 84°f **Corrected On-Site**
- 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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07/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
- 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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7/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Raw animal food stored above unwashed produce. **Corrected On-Site**
- Basic - Wall in disrepair. Back door
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 133 degrees Fahrenheit more than four hours. See stop sale. Meat pastries at front counter
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meat pastries
- High Priority - Vacuum breaker missing at hose bibb. Front counter
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6/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Dairy product discarded by operator
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Ground beef pastry
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2/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. 3-COMP SINK
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site. Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. WALK IN COOLER
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LESS THAN 4 HOURS. FRONT COOLER. TECHNICIAN CALLED.
- Critical - Observed toxic item stored by food. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. LESS THAN 4 HOURS. HOTBOX TEMPERATURE ADJUSTED BY OPERATOR Repeat Violation.
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9/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Observed employee with no hair restraint.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed gaskets with slimy/mold-like build-up. FREEZER
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. RAW CHICKEN STOREF IMPROPERLY
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. HOTBOX TEMPERATURE ADJUSTED BY OPERATOR
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6/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Repeat Violation.
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1/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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
- Critical - Observed food stored on floor. WALK-IN FREEZER
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. CHICKEN OVER BEEF
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Repeat Violation.
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9/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No conspicuously located thermometer in holding unit. Repeat Violation.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food stored on floor. WALK-IN FREEZER Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LESS THAN 4 HOURS. PHF MOVED TO WALK-IN COOLER
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Repeat Violation.
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6/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor. WALK-IN FREEZER
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Chlorine sanitizer not at proper strength for manual warewashing. Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- 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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1/5/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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