- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
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10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/12/2014 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese and onions at 48-51°F in walkin cooler. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over cooked food in reachin cooler my dishmachine **Corrected On-Site** **Warning**
- Intermediate - Walk-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. Walkin cooler ambient temperature 48°F. **Warning**
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6/11/2014 | Routine - Food | Warning Issued |
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By RIF **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. DM 0 ppm chlorine
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12/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of onions and carrots. **Corrected On-Site**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
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6/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No mop sink or curbed cleaning facility provided at establishment. Dumping water in drain off side parking lot
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed potatoes made yesterday, rice made 3 days ago with no date label
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1/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored on floor. walkin
- Critical - Observed missing/inaccurate warewashing machine data plate.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tilapia58f Corrected On Site.
- 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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6/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. must be single use and always available
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical - Observed food stored on floor. pork wic Corrected On Site.
- Observed leaking pipe at plumbing fixture.3/c sink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp 47f Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. shrimp Corrected On Site.
- Critical - Outer openings not protected with self-closing doors. rear door
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice, salmon ric
- Critical - Stem type thermometer not within the intended measuring range of use. should be 0 to 220f
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12/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. and sign wait station
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed food stored on floor. veggies wic
- Observed grease accumulated under cooking equipment. stoves
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. not in sanitizer
- Observed utensils stored in crevices between equipment. knives
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
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6/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - Employees not informed of acceptable sanitary practices. proper handwash
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. salad prep Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. lettuce
- Observed employee with ineffective hair restraint.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw seafood over cooked pasta
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed uncovered food in holding unit/dry storage area. walkin
- Observed utensils stored in crevices between equipment. knives
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1/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed uncovered food in holding unit/dry storage area. potatoes wic
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Corrected On Site. attained temp on 4th run
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Corrected On Site.
- Clean wiping cloth not properly stored.
- Observed build-up of grease on nonfood-contact surface. hood, between equiment
- Observed utensils stored in crevices between equipment. knives
- Critical. No handwashing sign provided at a handsink used by food employees. main sink
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed open dumpster lid. Corrected On Site.
- Critical. No list of certified food service managers available at the establishment.
- Critical. Employees not informed of acceptable sanitary practices. proper handwash
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5/12/2010 | 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. sauces in walk in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. calamari stored over veggies in reach in cooler next to warewash area. Corrected On Site.
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10/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/4/2009 | Routine - Food | Seasonal (Active/Inactive) |
| No report available. | 6/4/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/2/2009 | Routine - Food | Warning Issued |
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