- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Floor tiles cracked, broken or in disrepair. In chicken prep area, front counter area, INSIDE WIC. Throughout kitchen area. **Repeat Violation**
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Soil residue in hot food drawers.
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food (chicken) stored on floor in walk in freezer.
- High Priority - Cooked poultry hot held at less than 135 degrees Fahrenheit or above (125f). **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (cheese - 50f). **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above (potatoes - 117f). **Corrected On-Site**
- Intermediate - Interior of walk in cooler soiled with mold like substance.
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1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit (cheese - 44f). **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (cole slaw - 45f). **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above (chicken - 126f).
- Intermediate - Cold holding equipment incapable of 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 (44f).
- 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 (45f).
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9/25/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case of single-service articles (paper towels) stored on floor in dry storage area.
- Basic - Equipment (cooler door) in poor repair.
- Basic - Food (chicken) stored on floor in walk in freezer.
- Basic - Light shield damaged/in disrepair in dry storage area.
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7/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor tiles in kitchen cracked, broken or in disrepair.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
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4/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor tiles in kitchen missing/damaged.
- High Priority - Potentially hazardous (time/temperature control for safety) hot (pork- 121f) held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
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2/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing at backline.
- Floors at cookline not maintained smooth and durable.
- Critical - Hand wash sink at backline lacking proper hand drying provisions.
- Critical - Observed soil buildup inside ice bin at drive through window.
- Observed water damaged ceiling tiles at drive through window.
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9/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors at cookline not maintained smooth and durable.
- Critical - Potentially hazardous food (chicken) not held at 135 degrees Fahrenheit or above (130F).
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floor at cookline not maintained smooth and durable.
- Critical - No handwashing sign provided at handsink in rear of kitchen.
- Critical - Observed hand wash sink in rear of kitchen used for purpose (storage) other than washing hands.
- Critical - Observed missing hood filter. For reporting purposes only.
- Observed moldy ceiling tiles and/or air conditioning vent covers in rear of kitchen.
- Critical - Portable ABC fire extinguisher in rear of kitchen not fully charged. For reporting purposes only.
- Critical - Potentially hazardous food (chicken) at frontline not held at 135 degrees Fahrenheit or above (132F). Corrected On Site.
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10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Floors at cookline not maintained smooth and durable.
- Critical - Hand wash sink at drive through window lacking proper hand drying provisions.
- Critical - Hand wash sink in rear of kitchen lacking proper hand drying provisions.
- Critical - Observed food (coleslaw) stored on floor in walk in cooler.
- Critical - Observed hand wash sink in rear of kitchen used for purpose (storage) other than washing hands.
- Critical - Observed potentially hazardous food (cheese) cold held at greater than 41 degrees Fahrenheit (48F). Corrected On Site.
- Observed single-service items (lids) stored on floor in rear of kitchen.
- Critical - Observed soil buildup inside ice chute in dining room.
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5/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Exit sign in rear of kitchen not properly illuminated. For reporting purposes only.
- Critical - Hand wash sink in rear of kitchen lacking proper hand drying provisions. Corrected On Site.
- Observed grease accumulated on kitchen floor behind cookline equipment.
- Critical - Observed potentially hazardous food (cheese) cold held at greater than 41 degrees Fahrenheit (48F). Corrected On Site.
- Observed single-service items (cups) stored on floor.
- Critical - Potentially hazardous food (chicken) not held at 135 degrees Fahrenheit or above (129F). Corrected On Site.
- Critical - Potentially hazardous food (chicken) not held at 135 degrees Fahrenheit or above (131F). Corrected On Site.
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2/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Please see inspection report for more details.
- Critical. Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- Critical. (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- Critical. Automatic fire-extinguishing systems shall be installed in accordance with the terms of their listing, the manufacturer?s instructions, and the following standards where applicable. (1) NFPA 12, Standard on Carbon Dioxide Extinguishing Systems (2) NFPA 13, Standard for the Installation of Sprinkler Systems (3) NFPA 17, Standard for Dry Chemical Extinguishing Systems (4) NFPA 17A, Standard for Wet Chemical Extinguishing Systems. FOR REPORTING PURPOSES ONLY.
- Critical. Exits shall be clearly marked with approved illuminated exit signs. FOR REPORTING PURPOSES ONLY.
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9/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food (cole slaw) cold held at greater than 41 degrees Fahrenheit (44F).
- Critical. Potentially hazardous food (gravy) not held at 135 degrees Fahrenheit or above (127F). Corrected On Site.
- Critical. Cold holding equipment (walk in cooler) incapable of maintaining potentially hazardous food at proper temperatures (44F). Operator instructed to monitor unit.
- Critical. Observed buildup of soil in the interior of ice machine.
- Critical. Observed soil buildup inside ice chute in dining room.
- Floor not maintained smooth and durable.
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12/22/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food (cole slaw) cold held at greater than 41 degrees Fahrenheit (47F). Corrected On Site.
- Critical. Observed soil buildup inside ice bin at drive through window.
- Critical. Observed soil buildup inside ice chute in dining room.
- Observed grease accumulated on kitchen floor under cookline equipment.
- Critical. Observed missing hood filters. For reporting purposes only.
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8/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/12/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 11/25/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/1/2008 | Complaint Full | Inspection Completed - No Further Action |
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