- Critical - Hand wash sink lacking proper hand drying provisions. Bathroom
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - Observed dead roaches on premises. 2 in an unused reachin cooler , Corrected On Site.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. kitchen
- Critical - Observed interior of microwave soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Exhaust system off during the operation of cooking equipment. For reporting purposes only. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Bathroom .
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen
- Critical - No conspicuously located thermometer in holding unit. 2 door lowboy reachin cooler on the cook's has a broken thermometer.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed dead roaches on premises. Inside the lowboy reachin cooler used for storage.
- Observed dusty ceiling tiles and/or air conditioning vent covers. Above the kitchen.
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2/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/6/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- No Violations Were Observed
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8/5/2011 | Routine - Food | Call Back - Extension given, pending |
- All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Critical - Easily cleanable receptacles shall be provided for waste materials and such receptacles in bathrooms for women shall be covered.
- Critical - Exterior Walls and Roofs, Protective Barrier. Perimeter walls and roofs of a FOOD ESTABLISHMENT shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.
- Critical - FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical - Licensees who provide in-house employee training shall make available on the premises of the establishment, or in a theme park or entertainment complex in a central location, upon the division's request, the curriculum and materials used to conduct training. If training is obtained from an outside provider, the licensee must provide, upon the division's request, information about the selected training program and methods used to evaluate training outcomes. Training outcomes include employees correctly applying procedures and answering questions relative to assigned duties. Employees must perform their work duties safely in a manner consistent with the requirements of the Food Code.
- Critical - No bare hand contact of exposed ready-to-eat food. Food employees may contact ready-to-eat foods with their bare hands immediately prior to service if the operator of the public food service establishment maintains a written operational procedure.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Prohibiting Animals. (A) Except as specified in (B) and (C) of this section, live animals may not be allowed on the PREMISES of a FOOD ESTABLISHMENT. (B) Live animals may be allowed in the following situations if the contamination of FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES cannot result: (1) Edible FISH or decorative FISH in aquariums, SHELLFISH or crustacea on ice or under refrigeration, and SHELLFISH and crustacea in display tank systems; (2) Patrol dogs accompanying police or security officers in offices and dining, sales, and storage areas, and sentry dogs running loose in outside fenced areas; (3) In areas that are not used for FOOD preparation and that are usually open for customers, such as dining and sales areas, SERVICE ANIMALS that are controlled by the disabled EMPLOYEE or PERSON, if a health or safety HAZARD will not result from the presence or activities of the SERVICE ANIMAL;
- Critical - Restriction. (A) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT. (B) Paragraph (A) of this section does not apply to PACKAGED POISONOUS OR TOXIC MATERIALS that are for retail sale.
- Critical - Toilet Tissue, Availability. A supply of toilet tissue shall be available at each toilet.
- Critical - When to Wash. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under Sections 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SUPPORT ANIMALS or aquatic animals as specified in Section 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; and (H) After engaging in other activities that contaminate the hands.
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8/4/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. bathroom. Corrected On Site.
- Critical - License expired more than 3 months. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline. Corrected On Site. Repeat Violation.
- Observed clean utensils/equipment stored in dirty drawers/container . cookline utensils in dirty container.
- Critical - Observed food stored on floor. onions in walk-in cooler. Corrected On Site. Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair. cookline reach-in cooler. Repeat Violation.
- Observed grease and/or debris accumulated under cooking equipment and coolers on cookline.
- Observed hole in wall. Next to grill on cookline and by backdoor in kitchen.
- Critical - Observed interior of microwave soiled.
- Observed soiled reach-in cooler gaskets. cookline.
- Critical - Observed unlabeled spray bottle. clear liquid under handwash sink in kitchen. Corrected On Site. Repeat Violation.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. kitchen side door (by reach-in freezer) still with gap. Repeat Violation.
- Wall not smooth and easily cleanable. in dishwash area.
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3/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. reach-in cooler on cookline
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. both back/kitchen doors with gap on bottom and side Repeat Violation.
- Violation: 42-11-1 Observed unnecessary items on the premise. coolers, cooking equipment by walk-in cooler outside
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10/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham/ lunchmeats in reach-in cooler Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice and cooked cut beef at 53 degrees in reach-in cooler. stop sale issued. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chesse, ham, eggs at 54 degrees in reach-in cooler. stop sale order issued. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. white household type reach-in cooler on cookline at 54 degrees ambient temperature. Do not use this unit until repaired to maintain 41 degrees or below. This violation must be corrected by : 10/16/2010.
- Critical. No conspicuously located thermometer in holding unit. white reach-in cooler on cookline
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. chicken over mushrooms in reach-in freezer in kitchen
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over sauces in walk-in cooler Corrected On Site. Repeat Violation.
- Critical. Observed food stored on floor. onions in walk-in cooler Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. reach-in cooler on cookline
- Observed nonfood-contact equipment in poor repair. rusted exterior of white reach-in cooler on cookline
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets. reach-in cooler on cookline
- Observed build-up of dust or dirt on nonfood-contact surface. A/C vents
- Critical. Handwash sink not accessible for employee use at all times. cutting boards in it
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. both back/kitchen doors with gap on bottom and side Repeat Violation.
- Observed grease and debris accumulated under all cooking equipment, coolers, prep tables in kitchen.
- Observed food debris accumulated on kitchen floor. walk-in cooler
- Observed wall soiled with accumulated grease. by cookline
- Critical. Observed unlabeled spray bottle. clear liquid by 3 compartment sink Repeat Violation.
- Critical. Observed unlabeled spray bottle. green liquid by 3 compartment sink Repeat Violation.
- Observed unnecessary items on the premise. coolers, cooking equipment by walk-in cooler outside
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8/16/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. LUNCHMEATS IN RIC
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. COOKED CHICKEN AND PORK
- Critical. Observed raw animal food stored over ready-to-eat food.EGGS OVER LUNCHMEATS Corrected On Site.
- Observed nonfood-grade containers used for food storage. GROCERY BAGS IN WIC AND RIF
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Outer openings not protected with self-closing doors. BOTH KITCHEN BACKDOORS
- Observed hole in wall. NEXT TO GRILL/STOVE
- Critical. Observed unlabeled spray bottle. BLEACH AND DEGREASER BY 3 COMPARTMENT SINK
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4/21/2010 | 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.
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11/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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