- Basic - No copy of latest inspection report available.
- Basic - Reach-in cooler shelves with rust that has pitted the surface./ tall reach in kitchen area
- Basic - Wall with rust like substance by the mop sink faucet
- High Priority - Dented/rusted cans present. 1 badly dented can black olives
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ ham, cheese, tomatoes, liquid eggs above the chill line of ice bath re- educated employee took corrective action
- Intermediate - Ice chute moderate soiled/build up of mold-like substance/slime.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service./ gave a consumer advisory **Corrected On-Site**
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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.room temp water **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer.veggie burgers are not covered in the walk in freezer date marked last month
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Prep cook **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cheese,lunch meats,tuna salad all above 41° Ice only was being used to cool the products and it is not working, ice and water are now being used.the food is cooling to 41° **Corrected On-Site** **Repeat Violation**
- Intermediate - Food service manager not certified within 30 days of employment.Renee W. has been a manager for more than 30 days and does not have a manager certification . The last inspection was 1/20/13 when signed by Renee as the manager
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.potatoes in a reach in cooler have a expiration date of 6/19/2013. Discarded by the cook. **Corrected On-Site**
- Intermediate - Water filter not changed according to manufacturer's instructions.date observed 7-1-08 next to the walk in cooler
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6/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.chlorine at 0 ppm as tested
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.half the lights over the grill are out
- Basic - Gaskets/seals on holding unit in poor repair.on the walk in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.deli meats,cheese,chicken salad,are at 46? to 58? in containers on the front line , ice is being used to control the temperature incorrectly, ice and water and proper portioning were recommended. The food has been out less than an hour per the manager , rapid chill to 41? food temps at 41? at the end of the inspection. **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.there is no lid on the tortilla soup to provide over head protection
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
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2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable. Repeat Violation.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.rice pilaf at 47 degrees f from the past Friday , stop sale issued
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.at 0 ppm as tested
- Critical - No conspicuously located thermometer in holding unit.in the front line sandwitch make box
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. old cardboard is used as a shelf liner in dry storage
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta salad at 48 df in the make box on the front line rapid chill to 41 df. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sliced turkey at 47 df . over portioned above the cold hold line in the front line make box Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable.in the kitchen and back prep areas
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.in dirty storage drawers in the prep kitchen Corrected On Site.
- Observed attached equipment soiled with accumulated dust.on the air vents
- Observed attached equipment soiled with accumulated grease.heavy build up on the hood
- Observed build-up of grease on nonfood-contact surface.heavy build up on the hood filters Repeat Violation.x2
- Observed cutting board grooved/pitted and no longer cleanable.sandwitche station
- Observed food debris accumulated on kitchen floor.walk in freezer
- Observed residue build-up on nonfood-contact surface.in the cookline reachin drawers Repeat Violation. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.low cooler by the front grill
- Critical - Observed soiled reach-in cooler gaskets.upright freezer near the fryers
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2/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- APPLES STORED UNPROTECTED BY CASHIER - COS.
- CO2 TANKS NOT PROPERLY SECURED - REPEAT.
- Critical - DISHMACHINE AND ASSOCIATED EQUIPMENT SOILED.
- Critical - DISHMACHINE CHLORINE 0 PPM - MUST MANUALLY SANITIZE - REPEAT.
- HEAVY GREASE ON HOOD FILTERS.
- HEAVY GREASE UNDER FRYERS.
- Critical - ICE MACHINE - KITCHEN AREA - MODERATE BUILD-UP BLACK-LIKE SUBSTANCE.
- Critical - ICE MACHINE - MODERATE BUILD-UP - SELF-SERVICE AREA.
- REACH-IN DRAWERS COOKS' LINE - HEAVILY SOILED (NOT UTILIZED AT THIS TIME).
- VENTS - WALK-IN COOLER - SLIGHT BUILD-UP OF DUST.
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10/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Ceiling not smooth and easily cleanable.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.sandwiche cooler not at 41 or less, adjust cooler to 41 df
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. turkey at 43 degress fahrenheit in the walkin cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna mix , ham, cheese at 45 degrees fah under one hour, rapid chill to 41 the adjust cooler
- Observed single-service items stored on floor.a box of foam containers is on the floor
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3/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.all cut meats and pasta salad at 48 degrees fahrenheit in the front line deli cooler. all phf's were rapid chilled and put in ice baths for lunch service.. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.the front line deli coole is at 48 degrees fahrenheit ambient air
- Observed residue build-up on nonfood-contact surface.on top of the dishmachine
- Observed food debris accumulated on kitchen floor.moderate build up under the shelves in the walk in freeze
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10/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans.
- Critical. Stop Sale issued due to adulteration of food product./6 lbs green beans,olive s 3 lbs
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./front line recommended rapid chill Corrected On Site.
- Critical. Observed food being cooled by nonapproved method./covering product that is cooling before reaching the 41 degrees f
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Observed raw animal food stored over ready-to-eat food./hush puppies stored on top of raw unhermically sealed fish Corrected On Site.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.Moderately soiled
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Food-contact surfaces not cleaned after being contaminationed./ slicer not cleaned between uses
- Critical. Observed heavily encrusted material on can opener. Repeat Violation.
- Critical. Observed buildup of slime on ice dispensing nozzles/self service area
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls./cambro's and lids on wire shelf oil dripping down soiling containers
- Observed single-service items stored on floor./to go cups
- Critical. Observed handwash sink used for purposes other than handwashing./wiping cloths
- 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.
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5/13/2010 | Routine - Food | Warning Issued |
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./before putting on gloves Corrected On Site.
- Critical. Observed heavily encrusted material on can opener.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination./coffee stirrers for self service
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10/8/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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