- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Build-up of grease on nonfood-contact surface. On outside of equipment in kitchen.
- Basic - Clean equipment stored on floor. Baking pans.
- Basic - Cloth used as a food-contact surface.
- Basic - Dead roaches on premises. At least 12 dead roaches found by mop sink in kitchen.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored on floor. In walk in cooler.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scoop used to put ground beef in empanadas.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No handwashing sign provided at a hand sink used by food employees. In bathroom.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Raw animal food stored above unwashed produce. In walk in cooler.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Single-service items stored on floor.
- Basic - Soiled dry wiping cloth in use.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Ice cream tub stored directly on top of raw meats.
- High Priority - Tracking powder pesticide used inside establishment.
- 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.
- Intermediate - Handwash sink not accessible for employee use at all times. In bar area had a container inside it.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soil residue in food storage containers.
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10/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cloth used as a food-contact surface.
- Basic - Grease accumulated under cooking equipment.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cloth used as a food-contact surface.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment in poor repair. Glass door cooler not maintaining proper temperature
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Inside. Walk in cooler
- Basic - Missing drain plug at dumpster.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- High Priority - Cooked fish not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice, corn cream
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Nonfood-grade lubricant in use on food-contact surfaces.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream cheese at 48 degrees
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked rice, Corn cream
- High Priority - Vacuum breaker missing at hose bibb. **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 - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Chef not aware of the proper cooking temperatures.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.
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8/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- High Priority - Live flies in kitchen.
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4/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored on floor. Bag of potatoes in kitchen
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. In water dirty inside reach in cooler
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Working container of food not labeled in English.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese inside reach-in cooler
- Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures.
- Intermediate - Metal stem-type thermometer not within the intended measuring range of use.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter hand sink
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Reach-in cooler not 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.
- 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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4/18/2013 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED LOBSETER BISKET PREPAREED ON THE DAY BEFORE AND PLACED IN WIC AND YET AT 46 DEGREES.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. OBSERVED SCOOP FOR CREAM CHEESE IN DIRTY WATER IN RIC. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. OBSERVED HAND WASH SIGN MISSING FROM RESTROOMS AREA.
- Critical - Observed dead roaches on premises. OBSERVED ONE DEAD ROACH BY THREE COMPARTMENTS SINK.
- Observed open dumpster lid. OBSERVED DUMPSTER LEFT UNCOVERED. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED CREAM CHEESE AT 46 DEGREES.
- Critical - Observed raw animal food stored over ready-to-eat food. OBSERVED SHELL EGGS PLACED ABOVE LETTUCE IN WIC. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. OBSERVED SOUP LEFT UNCOVERED UNDER PREP TABLE. Corrected On Site.
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11/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed BOTTLES stored in ice used for drinks. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed dented/rusted cans.
- Critical - Observed employee eating in a food preparation or other restricted area.
- Critical - Observed food stored on floor. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. INSIDE REACHIN COOLER NOT WORKING USED TO STORE CLEAN LINEN
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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4/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed gaskets with slimy/mold-like build-up.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed utensils stored in crevices between equipment.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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9/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53B-08-1 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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6/14/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions.Bar area second floor
- Critical - Handwash sink not accessible for employee use at all times.Boxes in front
- Critical - Handwashing cleanser lacking at handwashing lavatory.Bar area second floor
- 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 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 buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting board
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ripped/worn tin foil used as shelf cover.
- Observed utensils stored in crevices between equipment.
- Observed walk-in cooler gasket torn/in disrepair.
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4/13/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Liquid eggs at 66 degrees
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.Plastic container In warewashing sink while equipment is being washed Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.Raw eggs over lettuce inside walk-in cooler
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Band saw
- Observed clean utensils/equipment stored in dirty container.
- Critical. Observed the accumulation of dead or trapped insects in food storage room light covers
- Critical. Observed small flying insects in bar area.
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10/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. CONTAINER OF BLACK BEANS AT 49F AT CENTER LOCATED IN WALK_IN COOLER MADE FROM LAST NIGHT. DISCARDED. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. WALK_IN COOLER Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. REACH_IN COOLER
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1/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. PUMPKIN SAUCE & GRAVY
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed raw animal food stored over ready-to-eat food. MEAT/SALMON ON TOP OF ICE CREAM CONTAINER
- Critical. Observed cloth used as a food-contact surface. BREADS
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Critical. Observed handwash sink used for purposes other than handwashing. BY ENTRANCE TO KITCHEN, FOOD DEBRIS ON DRAIN
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7/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/10/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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