- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Food stored on floor. Box of food just delivered and placed on floor of walk in cooler. **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bare hand contact with lettuce while cutting. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chef station: chicken salad 45°, tuna salad 47°, turkey slices 47°. Items were discarded by chef. **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. One bug live roach in dry storage.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
- Portable fire extinguisher missing from its designated location. For reporting purposes only. Extinguisher on the floor behind door in dry storage.
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08/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed all PHF in cooler located at salad station out of temperature. Ice was placed beneath the PHF to cool down.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Observed wall soiled by 3 compartments sink around cook line.
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean food container stored on the floor in storage.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean forks, knives, and spoons not inverted. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Observed lid of ice machine is broken
- Basic - Hood filters in disrepair. Hood filters need repair and clean.
- Basic - Wall in disrepair. By 3cs around cook line
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee that was slicing lemons reach to the floor to pick up a piece of lemon that fell on the floor and yet did not wash her hands.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee slicing lemon with bare hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. PHF in chef station reach in cooler all above 50 degrees.
- 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. Observed PHF above 50 degrees since Sunday.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
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10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Rusty.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Behind coolers and prep table.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of onions on the floor in wic.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw poultry stored by cheese. **Corrected On-Site**
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. Food residue build inside RIF that s by cook line.
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6/25/2013 | 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. Observed cooked food, turkey, soup, and beans in wic above 41 degrees.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee handle bread with bare hand. **Corrected On-Site**
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Observed interior of reach in cooler soiled. **Admin Complaint**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed hot dogs and poultry above 41 degrees at the line.
- Critical - Thermometers not calibrated according to manufacturer's specifications. Observed probe thermometer not functioning.
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12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed expired Food Manager Certification.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Observed gaskets/seals on cold holding unit in poor repair. COVER OF ICE MACHINE IS IN DISREPAIR.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of microwave soiled.
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8/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.DOWNSTAIRS STORAGE AREA SHELFS
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.
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5/8/2012 | Routine - Food | Call Back - Complied |
- 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. AT TIME OF INSPECTION
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.DOWNSTAIRS STORAGE AREA SHELFS
- Observed a nonfood-grade wipping clothes used to cover lettuce food. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed nonfood-contact equipment in poor repair plastic door foor reach in warmer broken
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical - Vacuum breaker mising at hose bibb.
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2/22/2012 | Routine - Food | Warning Issued |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. next to hood in kitchen
- Critical - Observed interior of microwave soiled.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Observed water draining onto floor surface.
- Plumbing system in disrepair.3 compartment sink
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11/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.0ppm.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. two door reach in unit next to meat slicer.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food not maintained frozen in a freezer. walkin freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dressing holder two door unit. next to slicer machine .
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5/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in unit.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. o ppm. no chlorine sanitIZER available . container is empty.
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen handwashing sink.
- Critical - No conspicuously located thermometer in holding unit. all refrig units.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reach in unit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ready to eat food in reachin unit.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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2/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
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8/18/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit. reach in coolers.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. dry storage room .
- Critical. Observed uncovered food in holding unit/dry storage area. dry storage room.
- Critical. Observed cloth used as a food-contact surface. walkin cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Observed soil residue in storage containers. dry storage room .
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. standing warmers.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen equipment .
- Observed food debris accumulated on kitchen floor. dry storage room .
- Observed personal care item stored with food. personal clothes.
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8/9/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Observed food debris accumulated on kitchen floor.dry storAGE .
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3/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Observed buildup of slime in the interior of ice machine.
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8/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/25/2008 | Routine - Food | Inspection Completed - No Further Action |
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