- 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. Cup of water on front counter. Corrected by manager **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bins above three compartment sink. **Repeat Violation**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Toaster oven on top of conveyor oven.
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3/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Observed: Accumulation of black/green mold-like substance on ground soda dispensing nozzles. Behind front counter. Priority: Intermediate.
- Basic - Observed: Build-up of food debris, dust or dirt on nonfood contact surface. On shelves and around French fry station. Priority: Basic.
- Basic - Observed: Carbon dioxide/hellium tanks not adequately secured. **Corrected On-site**. Priority: Basic.
- Intermediate - Observed: Employee filled water pitcher/cup at handwash sink. Pitcher in rear handwash sink. **Corrected On Site**. Priority: Intermediate.
- Basic - Observed: Equipment and utensils not properly air-dried wet nesting. Metal bins above three compartment sink. Priority: Basic.
- Basic - Observed: Interior of conveyor oven has heavy accumulation of food debris. Under rack system.
- Basic - Observed: Ripped/worn tin foil used as food contact shelf cover. Near microwave/french fry station. Priority: Basic
- Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-site**. Priority: Basic
- Basic - Observed: Wiping cloth sanitizing solution stored on the floor under front counter. Priority: Basic
- Basic - Observed: Interior of microwave soiled with encrusted food debris. Near reachin freezer.
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Aprons over foods on rack **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Under slicer
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Reuse of single-service articles. Plastic bowls
- Basic - Single-service articles not stored inverted or protected from contamination. Plates **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris.
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6/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Up behind water dispenser, on reachin cooler opposite slicer machine. **Repeat Violation**
- Critical - Observed buildup of slime in the interior of ice machine. On splash guard
- Critical - Observed employee food not clearly labeled or segregated from establishment food. Personal food in reachin opposite slicer not labeled. Owner labeled items.
- Critical - Observed food being cooled by nonapproved method. Chicken cooling in reach in, covered with tightly wrapped plastic wrap.
- Observed gaskets with build-up. On maketable cooler n
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Open bag of frozen raw chicken tenders, stored over ready to eat foods in reach in freezer. Items re arranged by owner.
- Critical - Observed interior of microwave soiled. In back kitchen area. Cleaned by owner.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Reach in cooler opposite slicer machine. **Repeat Violation**
- Observed single-service items stored on floor. Box of cup lids on floor in back kitchen area
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12/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Three by mopsink . Chained up by owner Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Both front and rear handsinks blocked with plastic pitchers. Manager removed pitchers.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Water dispenser part of reachin cooler opposite slicer machine
- Critical - Observed employee food not properly segregated or clearly labled. In reachin cooler
- Critical - Observed food stored on floor. Rack of bread stored directly on floor, under shelf. Manager corrected. Repeat Violation.
- Observed gaskets with build-up. Make table cooler Repeat Violation.
- Critical - Observed interior of microwave soiled. Interior top, in back kitchen area Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Back of make table cooler
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8/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. PACKAGED BREAD IN RACK (RACK NOT ELEVATED OFF FLOOR) Repeat Violation.
- Observed gaskets with debris build-up. PREP COOLER AT FRONT
- Critical - Observed interior of microwave soiled. and EXTERIOR Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. WATER IN SPRAY BOTTLE Corrected On Site.
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2/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of mold-like substance on surface of nonfood-contact surface. GASKETS ON WHITE REFRIGERATOR/FREEZER
- Critical - Observed employee food not labeled/segregated. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. CHICKEN AND CHILI IN REACH-IN COOLER TIGHTLY COVERED WHILE COOLING Corrected On Site. REMOVED LIDS, EDUCATED PERSON IN CHARGE
- Critical - Observed food stored on floor. WRAPPED BREAD IN RACK (RACK NOT ELEVATED OFF FLOOR) Corrected On Site. Repeat Violation.
- Critical - Observed interior of microwave soiled.
- Critical - Observed moldy buildup in the interior of ice machine. AROUND ICE CHUTE Repeat Violation.
- Observed residue build-up on nonfood-contact surface. ON SHELF UNDER MICROWAVE
- Observed single-service items stored on floor. STYROFOAM CONTAINERS IN A BAG
- Critical - Observed soil buildup inside ice bin. (UNDER SODA MACHINE). BLACK BUILDUP ALONG INSIDE BACK EDGE
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9/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/10/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. STAINLESS UPRIGHT REACH-IN COOLER Corrected On Site. ADJUSTED THERMOSTAT
- Critical - Handwash sink not accessible for employee use at all times. BOTH HANDSINKS Corrected On Site.
- 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. Repeat Violation.
- Critical - Observed ambient air thermometer not located in the warmest part of the holding unit. IN PREP COOLER Corrected On Site. Repeat Violation.
- Observed build-up of dust or dirt on nonfood-contact surface. FAN IN UPRIGHT STAINLESS REACH-IN COOLER
- Critical - Observed buildup of slime in the interior of ice machine. AROUND ICE CHUTE Repeat Violation.
- Critical - Observed food stored on floor. JUG OF COOKING OIL Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TUNA SALAD AND TURKEY 44'F IN STAINLESS UPRIGHT REACH-IN COOLER Corrected On Site.
- Critical - Person in charge does not know the "Big 5" foodborne illnesses. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. CHILI 129'F IN STEAM WELL Corrected On Site. STIRRED, RE-TEMPED AT 144'F
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3/9/2011 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. SLICED DELI MEATS
- Critical. Working containers of food removed from original container not identified by common name. BULK SALT
- Critical. Observed ambient air thermometer not located in the warmest part of the holding unit. IN PREP COOLER
- Critical. Observed food stored on floor. JUG OF OIL
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. EMPLOYEE HANDLING BASKET OF FREMCH FRIES, FINGERS IN CONTACT WITH FOOD Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Observed buildup of soiled material on blender.
- Observed residue build-up on nonfood-contact surface. MICROWAVE EXTERIOR
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. INTERIOR OF REACH-IN FREEZERS
- Observed gaskets with slimy/mold-like build-up. PREP COOLER. DOORS SOILED ALSO
- Equipment and utensils not properly air-dried. CLEAN DISHES WETNESTING
- Carbon dioxide/helium tanks not adequately secured.
- No copy of latest inspection report.
- Critical. Food Service Manager not certified after 30 days of employment. VINCENT
- Critical. Employees have not received training related to their assigned duties. EMPLOYEE NOT SURE HOW TO CALIBRATE PROBE THERMOMETER
- Critical. Incomplete 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. NUMEROUS EMPLOYEES NOT CERTIFIED
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12/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/24/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. BLOCK OF CHEESE
- Observed build-up of mold-like substance on surface of nonfood-contact surface. CORNER OF THREE COMPARTMENT SINK Corrected On Site.
- Observed residue build-up on nonfood-contact surface. EXTERIOR OF NUMEROUS EQUIPMENT
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. NUMEROUS COUNTERS AND SHELVES
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. CLEANED PANS NEXTTO HANDSINK - SUBJECT TO SPLASH Corrected On Site.
- Observed single-service articles improperly stored. ITEMS NOT INVERTED Corrected On Site.
- Critical. Observed dead roaches on premises. 3 DEAD ON REAR KITCHEN FLOOR Repeat Violation.
- Critical. Observed roach activity as evidenced by live roaches found . 1 LIVE IN REAR KITCHEN FLOOR Corrected On Site.
- Observed grease accumulated on kitchen floor. BEHIND / UNDER EQUIPMENT
- Observed personal care item stored with food. employee bag over food - frontline cabinet
- Critical. Observed toxic item stored by food. WD 40 Next to food in cabinets Corrected On Site.
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5/5/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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12/30/2009 | Routine - Food | Call Back - Complied |
- Critical. (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to plus or minus 1 degree Celsius in the intended range of use. (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to plus or minus 2 degrees Fahrenheit in the intended range of use.
- Critical. (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- Critical. (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
- Critical. When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
- EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under Paragraph (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed packages may be stored less than 6 inches above the floor on dollies, pallets, racks, and skids that are designed as provided under Section 4-204.122.
- (A) Except as specified in Paragraph (B) of this section, SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination. (B) SINGLE-SERVICE and SINGLE-USE ARTICLES that are PACKAGED or in a facility such as a cabinet may be stored in a locker room.
- Critical. (B) Using a Handwashing Facility. A handwashing lavatory may not be used for purposes other than handwashing.
- Critical. Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Please see inspection report for more details.
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11/16/2009 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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8/25/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/22/2009 | Routine - Food | Warning Issued |
| No report available. | 2/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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