- Basic - Clean utensils or equipment stored in dirty drawer or rack. Center compartment near service window **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Small reach in cooler cookline with accumulation of water
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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07/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.dusty
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- Basic - Water leaking from faucet/faucet handle. Damaged handle on hand sink
- High Priority - Toxic substance/chemical stored by or with food.medicine, chemical and personal items stored on upper shelves of dry storage and food stored on lower shelves
- Intermediate - Spray bottle containing toxic substance not labeled.bleach **Corrected On-Site**
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2/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of mold-like substance on nonfood-contact surface.on tubing covering wires in walk in cooler
- Basic - Cloth used as a food-contact surface.lining bottom of reach in cooler
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 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. Cheese, ham
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee washed hands with no soap. In 3 compartment sink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.potato 54? pooled eggs 48? on kitchen counter
- Intermediate - Employee applied hand antiseptic in place of washing hands as required. After a picking up soiled dishes than rolling clean silver ware
- Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**
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5/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed unlabeled spray bottle.bleach, **Corrected On-Site**
- Observed utensils stored in crevices between equipment. On cook line **Corrected On-Site**
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11/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham, 46f, reach in cooler Corrected On Site. chiloed
- Critical - Observed raw animal food stored over cooked food. raw shell eggs over sausage in reach in cooler
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chili, 109f, hot hold Corrected On Site. reheated
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7/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.[after handling money] Corrected On Site.
- 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.[handling dirty dishes, than serving food] Corrected On Site.
- Critical - Observed employee improperly washing hands.[in sanitizer bucket] Corrected On Site.
- Observed personal care item stored with food.[personal food stored over customer food]
- Observed residue build-up on nonfood-contact surface.[condensation in reach in cooler on cookline ]
- Observed residue build-up on nonfood-contact surface.[on soda equipment ]
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.[waitstaff bucket exceeds 200ppm ] Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[chili held at 118 degrees F after being heated on stove] Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.[cook] Corrected On Site.
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5/9/2012 | Complaint Full | Inspection Completed - No Further Action |
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food.[chicken and beef over vegetables] Corrected On Site.
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12/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated dust.[walkin cooler ceiling ]
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8/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/2/2011 | Routine - Food | Call Back - Complied |
- Critical - Observed food offered in a way that misleads/misinforms the consumer.['crabby shrimp salad' 'crabby shrimp omlettr' and ';crabby shrimp delight' on menu made with imitation krab---must state such]
- Critical - Observed food offered in a way that misleads/misinforms the consumer.[lobster salad on menu made with a blend of lobster meat and fish--menu must state such]
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.[at buckets ] Corrected On Site.
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4/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food re-served to customers.[butter packets and half and half cups]
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.[using 3 compartment sink]
- Observed employee with no hair restraint.[on cookline ]
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12/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[mushroom, sausage 45-46 degrees upright reachin on cookline ]
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[upright reachin on cookline ]
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10/29/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name.[sugar] Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name.[sugar in waitstaff area]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[potatos par cooked sitting on counter 71 degrees]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[milk and juice in waitstaff reachin cooler 45 degrees]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[mushroom, sausage 45-46 degrees upright reachin on cookline ]
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[upright reachin on cookline ]
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[reachin at waitstaff area]
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.[in sugar] Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.[sugar in waitstaff area]
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.[between changing gloves]
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[handling toast]
- Critical. Observed interior of microwave soiled. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface.[hood filters]
- Observed gaskets with slimy/mold-like build-up.[walkin cooler ]
- Observed gaskets with slimy/mold-like build-up.[walkin freezer]
- Observed attached equipment soiled with accumulated dust.[fan in walkin cooler ]
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/28/10.
- 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 This violation must be corrected by : 10/28/10.
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8/25/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk
- Wet wiping cloth not stored in sanitizing solution between uses.
- Equipment and utensils not properly air-dried.
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4/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese in reach in cooler
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese and ham in reach in cooler
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. eggs Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food stored on floor. ice in walk in freezer
- Critical. Observed soiled reach-in cooler gaskets.
- Wet mop not hung to dry.
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12/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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