- Basic - Bathroom door not self-closing.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- Basic - Soiled dry wiping cloth in use.
- 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 - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink.
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door left open other than during cleaning or maintenance.
- Basic - Bathroom door not self-closing.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Open dumpster lid.
- Basic - Soiled dry wiping cloth in use.
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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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9/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed soiled reach-in cooler shelves.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pastry warmer Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. pastry warmer
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee touch money then engaged in food preparation without washing hands.
- Critical - Observed handwash aids at a non-handwash sink. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pastry at 127 degrees.
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5/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No thermometer provided to measure temperature of food product. 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 grabbed bread for toast bare handed. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed the use of an unclean thermometer.
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11/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an unclean thermometer. inside food warmer.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Portable fire extinguisher(s) obstructed from view. For reporting purposes only. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pastry 117 degrees.
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5/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. employee wearing a watch.
- Critical. Observed employee handling money then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Certified Food Manager failed to verify employee health, exclusions or restrictions.
- Critical. Certified Food Manager unable to answer basic Food Code questions. thermometer calibration.
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12/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food/ice received from unapproved source. CHICKEN DRUM STICKS
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service items stored on floor.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
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4/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food/ice received from unapproved source.
- Critical. Stop Sale issued due to adulteration of food product. ice from unapproved source.
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed employee improperly washing hands. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed toxic item stored by food.
- Observed unnecessary items on the premise. broken ice machine
- Critical. Observed cooking equipment in use while hood suppression/exhaust system is inoperable. Notified Fire AHJ. For reporting purposes only.
- Critical. Current hood suppression system report lists violations. Notified Fire AHJ. For reporting purposes only.
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7/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/6/2008 | Routine - Food | Inspection Completed - No Further Action |
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