- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Open rafters- in process of redoing ceiling **Warning**
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Barewood shelf **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. Coleslaw **Warning**
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07/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Open rafters- in process of redoing ceiling **Warning**
- Basic - Floor tiles missing. **Warning**
- Basic - Food stored on floor. Bottled water **Corrected On-Site** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Barewood shelf **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles **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. Coleslaw **Warning**
- Intermediate - No handwash sink for employees. THIS MUST BE CORRECTED BY: July 30, 2014 **Warning**
- Intermediate - No three-compartment sink is provided for warewashing. Do not use dishes/equipment not properly sanitized. **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. Ribs **Warning**
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. **Warning**
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07/29/2014 | Routine - Food | Warning Issued |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- 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. Corrective action taken.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee 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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4/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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8/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Plumbing system in disrepair. Handsink
- High Priority - Live flies in kitchen.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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5/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Lights missing the proper shield, sleeve coatings or covers.
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12/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. Corrected On Site.
- Observed single-service items stored on floor. Corrected On Site.
- Observed worn, torn and/or soiled floors/carpeting. hole in floor by door
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12/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Corrected On Site.
- Critical - Observed toxic item stored by food. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.sugar
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5/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- 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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10/26/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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