- Basic - Accumulation of food debris/soil residue on handwash sink.
- 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 - Equipment in poor repair. Toaster handle put together with tape.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In pastry display case.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In drawer under stove.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Ripped/worn tin foil used as food-contact hot press cover.
- Basic - Soil residue build-up on nonfood-contact surface. On shelving and under equipment.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw shell eggs stored right beside processed ready to eat cheese. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw steak stored over ready to eat gravy in cooler. And raw chicken stored over vegetables.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Hot 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 135 degrees Fahrenheit or hotter. Pastries holding unit.
- Intermediate - Packaged food not labeled as specified by law. Pastries for self service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soil residue in food storage containers.
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2/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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1/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
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8/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed employee improperly washing hands. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in an improper manner.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Stop Sale issued due to adulteration of food product.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/15/2011 | 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.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. FLAT GRILL
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Observed equipment in poor repair.Reach-in-freezer.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. Flat grill.
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed food debris accumulated on kitchen floor.
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9/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach-in-cooler in kitchen .
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Hood filters not equipped with a drip tray. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
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5/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed single-service articles stored without protection from contamination.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
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12/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/10/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/5/2009 | Routine - Food | Warning Issued |
| No report available. | 12/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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