- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Encrusted material on can opener blade.
- Intermediate - No probe 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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4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Most kitchen coolers
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked animal food not reaching a minimum internal temperature of 145 degrees Fahrenheit or above. **Corrected On-Site**
- 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 - Encrusted material on can opener blade.
- 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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11/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometers in reach-in coolers.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Black beans
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Black beans
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. WI freezer
- Intermediate - Handwash sink used for purposes other than handwashing. Front
- 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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6/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Spoon for coffee
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some units
- Basic - Nonfood-contact equipment in poor repair. Ice machine door broken.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - High Priority - Accumulation of dead worms in storage room light covers.
- High Priority - Dented/rusted cans present. See stop sale. Marinara sauce
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Swai
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Tamales and hot dogs **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Wi cooler **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. Sauce in storage room
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Metal stem-type thermometer not within the intended measuring range of use.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of toilet tissue at employee bathroom. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. FRONT AND BACK
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. FRONT
- Observed food debris accumulated on kitchen floor. BY BEANS Corrected On Site.
- Critical - Observed food stored on floor. WI COOLER Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Wet mops not hung to dry.
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. WI FREEZER Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. CHICKEN OVER SEAFOOD Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.BEANS. TEMP. RISED Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. BREAKFAST MENU Repeat Violation.
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1/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. WALK IN FREEZER
- Critical - Observed interior of microwave soiled.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. ON BREAKFAST MENU
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8/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed dented/rusted cans.
- Critical - Observed food stored on floor.
- 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.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw ground beef over fish
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
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4/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Corrected On Site. OPERATOR STATES HE WILL PRE-COOK FISH
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef and chicken stored over raw fish in coolers Corrected On Site.
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10/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed a nonfood-grade basting brush used in food.coffe brush
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3/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed raw animal food stored over ready-to-eat food.eggs
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.bowl/rice.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical. Observed soiled reach-in cooler gaskets.front counter prep table.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.glass/wine cooler.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.coffee cup,front .
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9/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/2/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 4/6/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/29/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 8/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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