- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Shelves next to 3 compartment sink
- Basic - Build-up of soil/debris on the floor under shelving.Around equipment.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Hole in wall.Under 2 compartment sink.
- Basic - Ice buildup in chest freezer.Back room
- Basic - Ice buildup in reach-in coolerFront take away cooler.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation.
- High Priority - Rodent activity present as evidenced by rodent droppings found.at time of inspection observed 5 dry rodent droppings under the hand wash in in the kitchen. **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. Key lime pie slices.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Whole fruit displayed for self-service not wrapped.Apples.
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08/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
- Basic - Floor soiled/has accumulation of debris.Bar area
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Spray bottle containing a food product not labeled. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.Small refrigerator in bar.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.Bar
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided.Apples
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1/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No mop sink or curbed cleaning facility provided. **Repeat Violation**
- High Priority - Displayed food not properly protected from contamination.Apples
- High Priority - Rodent activity present as evidenced by rodent droppings found.Dry rodent droppings under sink.
- 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 - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.Bar
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7/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris accumulated on kitchen floor.under sink, under coffee machine
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No mop sink or curbed cleaning facility provided at establishment.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Accumulation of food debris/grease on food-contact surface.Oven
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.Small black refrigerator bar area
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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2/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.
- Nonfood-contact equipment not designed and constructed in a durable manner.rusty freeze top
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Ham andbroast beef
- Observed single-service items stored on floor.Drink cups
- Critical - Observed unlabeled spray bottle.
- Observed worn, torn and/or soiled floors/carpeting.
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8/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed hole in ceiling.
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5/17/2012 | 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 - 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. FOR PIOTR MICHAL
- Observed ceiling in poor repair. LEAKING WATER ON TOP OF BAR
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10/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical - Observed food stored in ice used for drinks. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. REACH IN FREEZER Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed leaking pipe at plumbing fixture. AT HAND SINK IN KITCHEN AREA
- Observed nonfood-contact equipment in poor repair. DISHWASHER NOT REACHING PROPER RINSING TEMPERATURE Repeat Violation. (OPERATOR ADVISED TO SET UP A SINK WITH SANITAZER SOLUTION TO PROPERLY SANITAZED DISHWARE
- Critical - Observed uncovered food in holding unit/dry storage area. CONTAINER WITH LETTTUCE Corrected On Site.
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4/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical. Cooking and Baking EQUIPMENT. (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- (A) Except as specified in Paragraph (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
- (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under Paragraph (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed packages may be stored less than 6 inches above the floor on dollies, pallets, racks, and skids that are designed as provided under Section 4-204.122.
- Critical. (B) Using a Handwashing Facility. A handwashing lavatory may not be used for purposes other than handwashing.
- Critical. Please see inspection report for more details.
- Critical. Common Name. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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12/15/2010 | 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.TUNA SALADS & BAG WITH HOT DOGS
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PLASTIC CONTAINER WITH ORANGE SAUCE & CUT TOMATOES
- Critical. Working containers of food removed from original container not identified by common name. SOME OF THE SQUEEZE BOTTLES, PLASTIC CONTAINER NOT IDENTIFIED
- Critical. Observed interior of microwave soiled.
- Observed utensils stored in crevices between equipment. KNIVES & SCREWDRIVER STORED BEHIND ELECTRIC LINE BEHIND TOASTER
- Observed single-service items stored on floor.
- Critical. Observed handwash sink used for purposes other than handwashing. SOILED ASH TRAYS STORAGE Corrected On Site.
- Critical. Observed unlabeled spray bottle.
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12/15/2010 | 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.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored in ice used for drinks.
- Observed nonfood-contact equipment in poor repair. DISHWASHER
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. UNWRAPPED STRAWS
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification.
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8/13/2010 | 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. Working containers of food removed from original container not identified by common name.
- Critical. No thermometer provided to measure temperature of food product. NOT ABLE TO CHECK COLD RANGE THRU HOT 20-220 F
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Observed employee with no hair restraint.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed expired Food Manager Certification.
- 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
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5/28/2010 | Routine - Food | Warning Issued |
- Observed single-service items stored on floor.
- Critical. Observed unlabeled spray bottle.
- Carbon dioxide/helium tanks not adequately secured.
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9/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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