- Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom
- Basic - Grease accumulated under cooking equipment. On tray
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass door reach in cooler, back kitchen
- High Priority - Dented cans 1 can of olives and i can of jalapeos present. Segregated for return **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. From kitchen **Corrected On-Site** **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Dishwashing area **Corrected On-Site** **Repeat Violation**
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08/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. Front handsink
- Basic - Bathroom facility not clean. Public restroom
- Basic - Equipment in poor repair. Reach in cooler front counter not maintaining proper holding temperatures
- Basic - Floor area(s) covered with standing water. Dishwashing area **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Uncovered tea at dispenser , self service area **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Packaged seafood moved to quick freezer **Corrected On-Site**
- Basic - Water draining onto floor surface. 3 compartment sink leak underneath
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salsa, cut tomatoes, cut lettuce, mahi moved to freezer for quick chill
- High Priority - Toxic substance/chemical stored by or with food. Top shelf medicine next to wraps **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Front kitchen
- Intermediate - Metal stem-type thermometer soiled. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front kitchen **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Meats **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Front kitchen **Corrected On-Site**
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6/16/2014 | Routine - Food | Warning Issued |
- Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. **Corrected On-Site**
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2/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.shrimp over jar dressings **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.dishes drying in it **Corrected On-Site**
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee with no hair restraint while engaging in food preparation. Cook
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. raw chicken 49°, raw pork 48°, cooked beef 47°, cooked beef 48°, cooked chicken 48° bottom of single upright cooler, top very cold, bottom warmer? Moved to working cooler, rearranged
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.front **Corrected On-Site**
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6/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.fRont new deli reach in cooler 47? cheese, 50? Mahi, 47? cut tomatoes, cooler was 41? at 11 am, moved to working cooler **Corrected On-Site**
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
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7/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[reach in cooler on front counter, only used for raw vegetables and pickles, olives 47 degrees F]
- Critical - Observed food being cooled by nonapproved method.[potatos 108 on counter, cooling down. Corrected On Site. moved to cooler]
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[meatballs 124 in steam tray] Corrected On Site. reheated to 165 degrees F.
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6/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Observed residue build-up on nonfood-contact surface.[top of oven]
- Observed wall and pipes soiled with accumulated grease and dust behind grill]
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2/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/29/2011 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.[employee restroom ] Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[2 door upright in back room pasta 48 degrees, cooked vegetable 50 degrees]
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[front sandwiches reachin ambient air 52 degrees F per thermometer ]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[pasta 48 degrees F, cooked vegetable 51 degrees upright in back room] This violation must be corrected by : 9/28/11.
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9/27/2011 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. employee restroom
- Critical - Hand wash sink lacking proper hand drying provisions. at employee hand sink in kitchen area
- Critical - No handwashing sign provided at a handsink used by food employees. missing at employee hand sink in kitchen area
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over ready to eat foods in reach in cooler
- Critical - Working containers of food removed from original container not identified by common name. several condiment containers on sandwich line not labeled of contents
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5/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. employee restroom
- Critical - Observed bathroom facility not clean. employee restroom hand sink
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. quatenary sanitizing solution more than 200 ppm
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. self service front counter
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1/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in 2 door reach in cooler 45/48 degrees note items moved to working reach in cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese in top portion of deli style cooler 48 degrees note item moved yo bottom of cooler
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked veggies on cooks line hot holding at 89 degrees
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. two door reach in cooler
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employees not washing hands prior to placing gloves Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. employee bathroom
- Critical. Observed live flies in kitchen service area
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9/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. missing at two employee hand sinks
- Critical. No handwashing sign provided at a handsink used by food employees. missing in bathrooms
- No Heimlich maneuver sign posted.
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5/7/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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