- Basic - Build-up of grease on nonfood-contact surface. Grease build up on microwave.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Interior of microwave soiled with encrusted food debris. Observed interior of microwave soiled.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes and mayonnaise above 41°.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling in disrepair.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor area(s) covered with standing water. Water inside walk in cooler.
- Basic - Ice scoop handle in contact with ice.
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Cream at 56°.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 53°.
- High Priority - Employee washed hands with no soap. Employee failed to use soap to wash her hands.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Gyros at 79°.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed her hands in the three compartments sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Ceiling tile in disrepair.
- Basic - Ceiling tile missing.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in wic rusty.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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9/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
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6/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes, mayonnaise, and batter above 41 degrees.
- Intermediate - Reach-in cooler not 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 41 degrees Fahrenheit or colder.
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2/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/24/2012 | Routine - Food | Call Back - Complied |
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 9-6-12.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. OBSERVED EMPLOYEE CUTTING TOMATOES WITH BARE HASND.
- Observed ceiling in disrepair. OBSERVED CEILING INSIDE ESTABLISHMENT DAMAGE.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. OBSERVED EMPLOYEE CUTTING TOMATOES WITH BARE HAND.
- Critical - Observed employee improperly washing hands. OBSERVED EMPLOYEE WASHING HER HANDS IN 3CS.
- Observed gaskets/seals on cold holding unit in poor repair. DOOR OF REACH IN FREEZER RUSTY.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. INSIDE RIF SOILED.
- Observed unnecessary items on the premise. OBSERVED UNUSED BOXES AND OLD EQUIMENTS INSIDE PREMISES.
- Observed walk-in cooler gasket torn/in disrepair. OBSERVED GASKET ON DOOR OF WIF BROKEN.
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7/6/2012 | Routine - Food | Warning Issued |
- Critical - Hotel and Restaurant license not properly displayed.CURRENT
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food stored in ice used for drinks. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.Hush Puppies.
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11/9/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 04-01-1 Cold holding equipment (across from grill, 65F AND walk-in cooler, 50F) incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 7-14-11. Walk-in cooler was observed at 52F, and reach-in cooler was observed at 63F during Callback Inspection. No potentially hazardous foods in nonworking units during Callback Inspection.
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit, walk-in cooler, reach-in cooler. Repeat Violation.
- Violation: 13-03-1 Observed employee with no hair restraint. Repeat Violation.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface-dry storage area.
- Violation: 24-06-1 Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls-above 3 compartment sink.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink, 3 compartment sink.
- Critical - Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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7/14/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment (across from grill, 65F AND walk-in cooler, 50F) incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 7-14-11.
- Critical - Hot water not provided/shut off at employee hand wash sink, 3 compartment sink.
- Critical - No conspicuously located thermometer in holding unit, walk-in cooler, reach-in cooler. Repeat Violation.
- Critical - No thermometer provided to measure temperature of food product.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls-above 3 compartment sink.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed employees using same gloves to handle raw and cooked product. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits-bread toaster.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation. This violation must be corrected by : 7-14-11.
- Observed residue build-up on nonfood-contact surface-dry storage area.
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7/13/2011 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit. walkin cooler.
- Observed employee with no hair restraint.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. walkin cooler was at 46F.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/15/2011 | Routine - Food | Call Back - Complied |
- Critical - Food-contact surfaces not cleaned after being contaminationed. shelving with ants.
- Observed build-up of grease on nonfood-contact surface. kitchen equipment .
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. soda cups exposed to ants on the shelves.
- Critical - Observed the presence of insects, rodents, or other pests. ants present on the soda cups shelf.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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2/11/2011 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese, lunch meat.
- Critical. No thermometer provided to measure temperature of food product. for cooks.
- Critical. No conspicuously located thermometer in holding unit. all refrigeration units.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. toaster.
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1/13/2011 | Complaint Full | 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. Food not stored in a clean/dry location that is not exposed to splash/dust. reach in units ,inside.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. knives bar holder.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. reach in freezer.
- Critical. Handwash sink not accessible for employee use at all times.blocked.
- Observed ceiling in disrepair.
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8/4/2010 | 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 bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. toucing bread.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. reachin unit .
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. two drawers beloW gyro tube.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Ceiling tile missing. above walking coolER door.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
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3/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/14/2009 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. walkin coolers .
- Critical. Observed uncovered food in holding unit/dry storage area. walkin coolers .
- Critical. Damaged/spoiled/recalled food not properly segregated. walkin coolers .
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Observed leaking pipe at plumbing fixture. kitchen handsink .
- Critical. Hand sink missing in food preparation room or area. broken.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Manager lacking proof of 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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8/13/2009 | Routine - Food | Warning Issued |
| No report available. | 5/7/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/29/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 1/21/2009 | Routine - Food | Warning Issued |
| No report available. | 9/18/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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