- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Three compartment sink not fixed to wall.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No copy of latest inspection report available.
- Basic - Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes in kitchen found at 66°.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink missing in food preparation room or area.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand wash sink in kitchen.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. In kitchen.
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Exposed studs/joists/rafters present in food preparation or warewashing area.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.chicken over beef **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Probe thermometer not used to ensure proper food temperatures.
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface.on hood and behind equipment
- Basic - Equipment in poor repair.freezer door off hinges **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.bycofee station
- Basic - Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area.in kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - High Priority - Dead roaches on premises. 1 dead in dinning room away from food prep
- High Priority - Raw animal food stored over ready-to-eat food.eggs and chicken over vegetables and sauces
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.washed gloves and continued working after handling chicken, other employee did not change gloves after going from raw shell eggs to ready to eat. **Warning** **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times. *garbage can with items on top .*Warning** **Repeat Violation**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
- Portable fire extinguisher missing from its designated location. For reporting purposes only.on the floor class k
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9/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.reach in cooler
- High Priority - Roach activity present as evidenced by live roaches found.1 in dining area
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Portable fire extinguisher missing from its designated location. For reporting purposes only.class k
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6/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Ice scoop handle in contact with ice.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area.kitchen
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Food manager certification expired.oprator signed up for class
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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1/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed hole in wall.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Paper cup used as scoop for cereal.
- Critical - Working containers of food removed from original container not identified by common name.
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. HANDLING CUBAN BREAD Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. CORRECTIVE ACTION TAKEN
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4/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. STAGNANT WATER IN KITCHEN RIC
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
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9/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Plumbing system in disrepair. HANDWASH SINK
- Critical - Sanitizing solution not maintained clean. Corrected On Site.
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2/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed food being cooled by nonapproved method. RICE COVERED Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH_IN COOLER AT AMBIENT TEMPERATURE OF 72F. DO NOT USE COOLER UNTIL REPAIRED.
- Critical. Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures.
- Critical. Observed potentially hazardous food thawed in an improper manner. BEEF THAWED AT ROOM TEMPERATURE Corrected On Site.
- Critical. Observed food stored in ice used for drinks. GALLON OF MILK
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed food stored on floor.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. TOAST Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Observed employee with no hair restraint.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease on nonfood-contact surface. SEASONING RACKS
- Observed build-up of grease on nonfood-contact surface. COOKING LINE EQUIPMENT
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. PORTABLE STOVE
- Observed wall soiled with accumulated grease.
- Observed wall soiled with accumulated grease. COOKING EQUIPMENT
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
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9/15/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Observed ripped/worn tin foil used as shelf cover.
- Observed nonfood-grade containers used for food storage.reusing plastic grocery bags for food storage.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Observed wall soiled with accumulated grease.
- Observed attached equipment soiled with accumulated dust.
- Observed moldy air conditioning vent covers.
- Lights missing the proper shield, sleeve coatings or covers.in back. Repeat Violation.
- Critical. Observed unlabeled spray bottle.
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5/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed single-service articles stored without protection from contamination.
- Observed toilet leaking.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed toxic item stored in food preparation area.
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1/13/2010 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/12/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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