- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch.
- Basic - In-use wet wiping cloth/towel used under cutting board. Wet paper under cutting board.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork 45° and beef 44° in walk in cooler. Items were removed and put at the line.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. Reach in freezer soiled with food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked rice in walk in cooler without date marking.
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09/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bowl or other container with no handle used to dispense food. Small cup without handle in cook rice.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Food debris build up on cooking equipment.
- Basic - Carbon dioxide/helium tanks not adequately secured. Front counter.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cooked beef stored on the floor in walk in cooler.
- Basic - Cutting board has cut marks and is no longer cleanable. Observe all cutting boards have grooves.
- Basic - Employee with no hair restraint while engaging in food preparation. Employee working without hair net.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. Door of microwave soiled.
- Basic - Food stored in dry storage area not covered. Lettuce stored on prep table jot covered. **Corrected On-Site**
- Basic - Food stored on floor. Beans stored on the floor in food prep area. **Corrected On-Site**
- Basic - Grease accumulated on kitchen floor.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use knife/knives stored in crack between equipment and wall. Observed knives between wall and pipe.
- Basic - Interior of microwave soiled with encrusted food debris. Food residue inside microwave.
- Basic - Single-service articles improperly stored. Foam plates under prep table among dirty items.
- Basic - Storage of maintenance equipment in areas that may result in cross contamination.
- Basic - Wall soiled with accumulated dust. Observed dust accumulated on the wall in food prep area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth not in sanitized water.
- Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled bottle containing liquid substance on prep table.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee using bare hand to cut avocado.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed potentially hazardous food above 41° in walk in cooler and reach in cooler.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Observed lettuce, tomatoes not separated from raw beef in walk in cooler.
- High Priority - Vacuum breaker missing at hose bibb. At mop sink.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Employee has no knowledge of cooking temperature.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Food prep area.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Small prep table in front of hand sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Poultry and beef cooled in deep container in walk in cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Food cooked and stored in walk in cooler without label. Pudding missing date marking.
- Intermediate - Slicer blade soiled with old food debris.
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. In wic
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Observed cooked ground meat touching raw beef. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked food in wic without date raking.
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8/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Observed food prepared on site without proper labeling.
- Basic - Employee with no hair restraint while engaging in food preparation.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee slicing onions with bare hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Meats in wic above 41 degrees.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed pudding prepared on site without date marking.
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6/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee eating while preparing food. Observed employee eating while filling up cup with ice and then filling up the drink.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Ric cooler located at front counter misses ambient thermometer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wipping cloth on table front counter.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Observed raw beef next to French fries in ric front.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed butter in ric at front punter at 55 degrees.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Observed raw meats stored over vegetables in wic.
- High Priority - Shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit. Observed liquid egg at room temperature at 77 degrees.
- 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. Ric cooler at front counter has an ambient temperature of 50 degrees.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed plastic container in hand wash sink in food prep area. **Corrected On-Site**
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2/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED COOK FOODS IN WIC THAT HAVE NOT REACHED 41 DEGREES.
- Critical - No handwashing sign provided at a handsink used by food employees. SIGN MISSING FROM HAND WASH SINK IN MEN RESTROOM. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. OBSERVED CUTTING BOARD NO LONGER CLEANABLE.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. FISH STORED OVER FRIES. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED FOOD IN WIC ABOVE 41 DEGREES.
- Critical - Observed small flying insects in bar area. OBSERVED FLIES AROUND FRONT COUNTER.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. OBSERVED FIRE EXTINGUISHER ON THE FLOOR BY THE ICE MACHINE.
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9/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food.raw chicken and beef over celery and lettuce
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Violation: 14-35-1 Observed ripped/worn tin foil used as shelf cover.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair.
- Critical - Violation: 16-04-1 No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical - Violation: 16-13-1 Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Violation: 24-10-1 Observed utensils stored in crevices between equipment.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times.they have push cart in front of it next to dish machine and front one is hard to get to
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust.walk in cooler fans
- Violation: 42-03-1 Wet mop not hung to dry.
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5/22/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Food-contact surfaces not cleaned after being contaminationed.cutting board was used to cut raw chicken not cleaned and employee is putting inuse utensils on it
- Critical - Hand wash sink lacking proper hand drying provisions.handsink next to dish machine
- Critical - Handwash sink not accessible for employee use at all times.they have push cart in front of it next to dish machine and front one is hard to get to
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- 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. AT TIME OF INSPECTION
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed attached equipment soiled with accumulated dust.walk in cooler fans
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- 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 encrusted, soiled material on slicer.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food stored on floor.bread in bag on floor Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal food stored over ready-to-eat food.raw chicken and beef over celery and lettuce
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed soiled reach-in cooler gaskets.front reach in cooler
- Critical - Observed toxic item stored by food.w-d40 next to grits and dry storage area
- Observed unnecessary items on the premise.
- Observed utensils stored in crevices between equipment.
- Observed walk-in cooler gasket torn/in disrepair.
- 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.room temperature
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/23/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment (across from stove, 65F and cashier area cooler, 53F) incapable of maintaining potentially hazardous food at proper temperatures. Other working coolers present.
- Critical - Cooked potentially hazardous food (soup, walk-in cooler) not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - No chemical test kit provided when using chemical sanitizer (chlorine) at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit-across from stove, 65F. Other working coolers present.
- Observed build-up of grease on nonfood-contact surface.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed soiled dry wiping cloth in use.
- Critical - Person in charge failed to insure proper cooling.
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7/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. raw meats in walkin cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. raw meat over ready to eat vegetables .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sandwiches on display.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. at prep table.
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5/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/2/2011 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. desserts.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin cooler.
- Critical. Working containers of food removed from original container not identified by common name. deserts.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pre-made sandwiches.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walkin cooler.
- Critical. No thermometer provided to measure temperature of food product. to cooks.
- Critical. Observed raw animal food stored over ready-to-eat food. walkin cooler.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. crevices between 3comp sink. knives.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. ice cream scoopers.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with soiled clothing. dirty apron. cook.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. shelves in front of range stove.
- No mop/service sink installed/available at establishment.
- Critical. Hand sink missing in food preparation room or area. kitchen .
- Critical. Handwash sink not accessible for employee use at all times. bar area. handwashing sink blocked with glasses rack.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed personal care item stored with food.
- Critical. Observed toxic item improperly stored. above food items. on shelves.
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11/29/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sandwiches.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. bread station.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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8/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham, eggs, cheese, vegetable .
- Critical. Observed food stored on floor.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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3/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No thermometer provided to measure temperature of food product. cooks.
- Critical. Observed uncovered food in holding unit/dry storage area. walking coolER .
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/21/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/28/2008 | Routine - Food | Warning Issued |
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