- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over produce.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored in holding unit not covered.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/27/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing 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.serving salad with bare hands
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.in steam table in front beef,fish ,pasta and potatoes at average of 80 degrees
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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7/26/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- 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 - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
- Basic - Single-service articles not stored inverted or protected from contamination.spoons and knives
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- 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.after handling money
- 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.serving salad with bare hands
- High Priority - Live flies in kitchen.inside pastry box
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.in steam table in front beef,fish ,pasta and potatoes at average of 80 degrees
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to 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.
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7/25/2013 | Routine - Food | Warning Issued |
- Basic - Cardboard recycle dumpster/compactor contains garbage with food residue.
- Basic - Dumpster overflowing garbage.
- Basic - Garbage in compactor not covered.
- Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
- Basic - Inside/outside of dumpster not clean.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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5/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/7/2013 | Routine - Food | Call Back - Complied |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.after handle lying cash
- Observed employee with no hair restraint.
- Critical - Observed expired Food Manager Certification.11/03/2006
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.watch
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.eggs next to lettuce
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
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12/26/2012 | Routine - Food | Warning Issued |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. REACH_IN FREEZER
- Observed residue build-up on nonfood-contact surface. SHELF
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink.
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9/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Observed misalignment of hood suppression system nozzles. For reporting purposes only. Corrected On Site
- Observed single-service articles stored without protection from contamination. Corrected On Site.
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2/14/2011 | 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. Potentially hazardous food not held at 135 degrees Fahrenheit or above. (STEAM TABLE MUST BE ON AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOOD IS PLACED IN IT)
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in an improper manner. FISH THAWED AT ROOM TEMPERATURE IN 3-COMPARTMENT SINK Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Observed employee with no hair restraint.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed rodent activity as evidenced by 10+ dried rodent droppings found. UNDERNEATH THE 3-COMPARTMENT SINK
- Critical. Observed rodent activity as evidenced by 5+ dried rodent droppings found. ON SHELF UNDERNEATH THE TABLE
- Critical. Observed roach activity as evidenced by 1 live roaches found BY POTABLE STOVE Corrected On Site.
- Critical. Observed toxic item improperly stored. Corrected On Site.
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9/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/19/2010 | Routine - Food | Call Back - Complied |
- Violation: 25-05-1 Observed single-service articles improperly stored.
- Critical. Violation: 35A-05-1 Observed roach activity as evidenced by 6 live roaches found IN KITCHEN This violation must be corrected by : 5/14/200.
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5/14/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- 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 food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3-COMP SINK
- Observed single-service articles improperly stored.
- Critical. Observed roach activity as evidenced by 6 live roaches found IN KITCHEN This violation must be corrected by : 5/14/200.
- Critical. Observed toxic item stored by utensils.
- No copy of latest inspection report.
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5/13/2010 | Routine - Food | Warning Issued |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No Heimlich maneuver sign posted.
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1/26/2010 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/22/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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