- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Ice scoop handle in contact with ice.
- Basic - Single-service articles improperly stored.
- 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.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.eggs **Corrected On-Site**
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.front counter
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Raw animal food stored over ready-to-eat food.eggs **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Food stored on floor.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
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8/27/2013 | 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.
- Basic - No mop sink or curbed cleaning facility provided at establishment.
- Basic - Wiping cloth sanitizing solution stored on the floor.
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4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHEESE Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. HOT DOGS. CORRECTIVE ACTION TAKEN
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. CORRECTIVE ACTION TAKEN
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10/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Air gap not installed.hose that runs from ice bin soda machine by holding unit that has fruit salad and oj
- Critical - Certified Food Manager unable to answer basic Food Code questions. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.back kitchen area
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed buildup of slime in the interior of ice machine.
- 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.
- Observed equipment in poor repair.scoop used to dispense flower
- Critical - Observed food stored in a prohibited area.containers of cheese ontop of waste receptacle Corrected On Site.
- Critical - Observed food stored on floor.in WALK IN COOLER
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.push cart
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed raw animal food stored over ready-to-eat food.eggs over cream cheese
- Observed residue build-up on nonfood-contact surface.containers
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.chlorine for wipping towels at 300 ppm
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Corrected On Site.
- Critical - Observed toxic item improperly stored.next to gloves
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.mushrooms
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Sink compartments too small to accommodate utensils or equipment.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. WALK IN COOLER
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Observed single-service items stored on floor. AT DRY STORAGE
- Observed unnecessary items on the premise. *AT DRY STORAGE
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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7/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions-identifying potentially hazardous foods and hot holding requirements.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical - Unpackaged food (pizza) not protected from environmental/physical sources of contamination during preparation-storage shelves. Corrected On Site.
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3/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
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10/4/2010 | 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. Observed food stored on floor. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food (cheese) by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine/sanitizing bucket. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.
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7/26/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- 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. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Probe-type thermometer not used to ensure proper food temperatures. Repeat Violation.
- Critical. Unpackaged food not protected from environmental sources of contamination during preparation-cooked mushrooms.
- Critical. Observed establishment utilizing time as a public health control without having written procedures. Observed ham, cooked mushrooms, and pizza held between temperatures 41F and 135F during Routine Inspection. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee eating, and not wash hands when finished.
- 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.
- Critical. No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Carbon dioxide/helium tanks not adequately secured.
- No copy of latest inspection report.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical. Employees not informed of acceptable sanitary practices.
- 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 (Karen). MUST BE PRESENT BY NEXT UNANNOUNCED INSPECTION.
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3/23/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 31-09-1 Handwash sink (front preparation area) not accessible for employee use at all times.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11-15-09.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
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12/14/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Cold holding equipment (between hot lamp and grill) incapable of maintaining potentially hazardous food at proper temperatures. Portable holding storage prior to cooking.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed establishment utilizing time as a public health control without having written procedures. Empanadas (PHF) observed without hot/cold holding control.
- Critical. Handwash sink (front preparation area) not accessible for employee use at all times. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11-15-09.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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9/15/2009 | Routine - Food | Warning Issued |
| No report available. | 3/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/24/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/1/2008 | Routine - Food | Call Back - Complied |
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