- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Toxic substance/chemical stored by or with single-service items.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Rice **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. **Repeat Violation**
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Spray bottle containing toxic substance not labeled.
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09/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Oregano and pepper.
- Basic - Cardboard used to line nonfood-contact shelves. Under back pep table
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Next to steam table **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans above 3 Compartment sink
- Basic - In-use tongs stored on equipment door handle between uses. Grill **Corrected On-Site**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked pastito( ground beef and pasta)48 ° F, corrective action taken removed from walk in cooler and placed in reach in cooler
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Moussaka 48 ° F, potato wedges 48 ° F, date marked 6/18/14 and verified by KM made the day before.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Moussaka 48 ° F, potato wedges 48 ° F, date marked 6/18/14 and verified by KM made the day before.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Salmon 48 ° F, walk in cooler **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Walk in cooler ground beef 48 ° F, lamb 48 ° F, chicken 49 ° F, corrective action taken, removed all tcs foods out of walk in cooler and placed in reach in cooler.
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Soup/steamtalble **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. Milk reach 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. Stuffed grape leaves **Corrected On-Site**
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. French fry punch/cutter.
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6/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. Front counte. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans, shelf back prep area.
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No soap provided at handwash sink. Prep area.
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. French fry punch.
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2/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Pork roast **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked ground beef/Walk in cooler **Corrected On-Site**
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8/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Missing drain plug at dumpster.
- Basic - Reach-in cooler gasket torn/in disrepair. Drawers under grill
- Basic - Soiled reach-in cooler gaskets. Drawers under grill.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal food stored over ready-to-eat food. Shelled eggs, Reach in cooler.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Rice
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken Walk in cooler.
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4/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed cloth used as a food-contact surface. under cuttingboard. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink, over 200ppm Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. hamburgers reach in freezer.
- Observed wall soiled with accumulated food debris. behind slicer.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. prepared chicken breast.
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11/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Label on a food item packaged on-site lacking required information. rice pudding.
- 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 handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed nonfood-grade containers used for food storage. croutons.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk.
- Observed single-service articles stored without protection from contamination. drink cups/front counter.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. potato salad, dressing/reach in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed food stored on floor. onions/walkin cooler. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. rice. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. double door reach in.
- Observed nonfood-grade containers used for food storage. bulk rice/pasta
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. walkin cooler.
- Critical - Observed unlabeled spray bottle. outside/back door.
- Critical - Working containers of food removed from original container not identified by common name. squeeze bottle.
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2/23/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - No hand wash signs at hand sinks.
- Critical - No paper towels at hand sinks.
- Critical - No proof of required certified food manager.
- Critical - No proof of required employee training.
- Critical - No soap at hand sinks.
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1/19/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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