- Basic - Bathroom door not self-closing.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Equipment in poor repair. Oven with exposed wires in bottom.
- Basic - Faucet/handle missing at plumbing fixture. In front counter hand wash sink.
- Basic - Hood soiled with accumulated grease.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Food container stored in ice used for drinks. Milk jug in drinking ice.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes found at 76°.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Soil residue in food storage containers.
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07/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food.for beans dry
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Case/container/bag of food stored on floor in kitchen.onions
- Basic - Equipment in poor repair.range with exposed wires underneath
- Basic - Hood soiled with accumulated grease.
- Basic - Leaking pipe at plumbing fixture.under hand wash sink
- Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation**
- Basic - Wall soiled with accumulated grease.all over kitchen
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Probe thermometer not used to ensure proper food temperatures.
- Intermediate - Soil residue in food storage containers.bean containers soiled
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease on nonfood-contact surface.hood
- Basic - Faucet/handle missing at plumbing fixture.front counter
- Basic - Interior of refrigerator in disrepair/has exposed insulation.freezer upstairs
- Basic - Leaking pipe at plumbing fixture.under handwash sink
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Wall soiled with accumulated grease.
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer _ not all products commercially packaged.
- 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.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front counter
- 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.fryer not located under suppression nozzle
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.2 tanks upstairs
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8/27/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease on nonfood-contact surface.hood
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair.cooler not maintaining 41° f by cook line
- Basic - Equipment or utensils not designed or constructed in a durable manner.wood spatulas
- Basic - Faucet/handle missing at plumbing fixture.front counter
- Basic - Interior of refrigerator in disrepair/has exposed insulation.freezer upstairs
- Basic - Leaking pipe at plumbing fixture.under handwash sink
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Employee washed hands with no soap.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.beef chicken and rte foods
- High Priority - Produce with mold-like growth. See stop sale. Tomatoes
- High Priority - Raw animal food not separated from ready-to-eat food during preparation.chicken dripping next to tomatoes
- High Priority - Raw animal food stored over ready-to-eat food.eggs over bread
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer _ not all products commercially packaged.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Corrected On-Site**
- 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.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front counter
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.upstairs and at front counter
- 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.fryer not located under suppression nozzle
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.2 tanks upstairs
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8/19/2013 | Routine - Food | Warning Issued |
- Basic - Ceiling soiled with accumulated dust.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No mop sink or curbed cleaning facility provided at establishment.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To store bread
- Basic - Reuse of single-use articles.egg cartons
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food.on prep table
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- 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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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed handwash sink used for purposes other than handwashing.FRONT COUNTER
- Critical - Observed potentially hazardous food thawed at room temperature.FISH
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Vacuum breaker mising at hose bibb.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.SUGAR
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10/12/2012 | Routine - Food | Warning Issued |
- Observed hole in wall.
- 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. CORRECTIVE ACTION TAKEN
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4/17/2012 | 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. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
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9/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice in off cooker. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed ripped/worn tin foil used as shelf cover.
- Plumbing system in disrepair. KITCHEN HWS CLOGGED
- Critical. No handwashing sign provided at a handsink used by food employees. BAR
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. BAR Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. BAR
- Critical. Observed 3 dead roaches on premises. STORAGE ON 2nd FLOOR
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10/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/10/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). This violation must be corrected by : 5-5-2010 .
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. This violation must be corrected by : 5-5-2010.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.beverage cooler being used for cooling/holding of PHF.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed raw animal food stored over ready-to-eat food.eggs on shelf above prep board.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Person in charge failed to insure proper cooling.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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5/4/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed single-service articles stored without protection from contamination.
- Faucet/handle missing at plumbing fixture.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Lights missing the proper shield, sleeve coatings or covers.
- Wet mop not hung to dry.
- Critical. Exit signs not properly illuminated. For reporting purposes only.
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1/13/2010 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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