- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Gaskets/seals on holding unit in poor repair on the standup reach in freezer on the cook line.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, underneath the grill.
- Basic - Stored food not covered in walk-in freezer.burgers in the standup reach in freezer.
- Basic - Wiping cloth sanitizing solution stored on the floor on the cook line. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash his hand in the bar three compartment sink.
- Intermediate - Squeeze bottle containing toxic substance not labeled in the bar next to three compartment sink **Corrected On-Site**
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11/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Gaskets/seals on holding unit in poor repair on the cook line.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit on the cook line
- Basic - Single-service items stored on floor.cups
- Intermediate - Handwash sink used for purposes other than handwashing. Observed on the cookline and front counter ad sink has towl and napkin and cleaning pad.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on the cook line.
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.cup inside the rice to dispense rice n the cookline. **Corrected On-Site**
- Basic - Clean utensils or equipment stored in dirty container in the dish washing area.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Working containers of food removed from original container not identified by common name.sugar. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- 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 - Encrusted material on can opener blade.
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Cook line
- Basic - Reach-in cooler gasket torn/in disrepair throughout the restaurant.
- Basic - Working containers of food removed from original container not identified by common name plastic bottles on the cook line not labeled.
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7/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Beef over shrimp in cooler drawers
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3/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. shell eggs stored over cheese.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees, bar. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. 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 handling bread. Corrected On Site.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, barehand contact.
- Critical - Observed encrusted material on can opener.
- Observed floor and wall junctures not coved, missing/broken in kitchen.
- Critical - Observed food stored on floor, cans of ketchup in storage room.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken at 45 degrees fahrenheit in reachin cooler for less than 4 hours.
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over ham/turkey in walkin cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Queso dip at 132 degrees fahrenheit for less than 4 hours.
- Wet mop not hung to dry. Repeat Violation. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name, sugar. Corrected On Site.
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4/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee touching ready-to-eat food (bread) with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed unlabeled spray bottle (soap) at preperation station.
- Critical - Portable ABC fire extinguisher at cookline not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Wet mop not hung to dry.
- Wet wiping cloth at frontline not stored in sanitizing solution between uses.
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11/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/17/2011 | Routine - Food | Call Back - Complied |
- No Heimlich maneuver sign posted.
- Critical - Observed beef, cold held at greater than 41 degrees Fahrenheit. 45 Corrected On Site.
- Observed handleless scoop in flour Corrected On Site.
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5/17/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/28/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - (A) a FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING method and Clostridium botulinum is identified as a microbiological hazard in the final packaged form shall ensure that there are at least two barriers in place to control the growth and toxin formation of C. botulinum.
- Critical - Please see inspection report for more details.
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2/28/2011 | Routine - Food | Warning Issued |
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