- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- Intermediate - Employee rinsed utensil in handwash sink. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
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10/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.(available on menu only) **Corrected On-Site**
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in holding unit not covered.(chicken filets)
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.(spatulas)
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.(pastry box)
- Basic - No copy of latest inspection report available.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.( croquettes @128°f, empanadas. @127°f) **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Working containers of food removed from original container not identified by common name.sugar
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham sliced at 62 f, pork at 60 f
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers.raw beef over raw chicken **Corrected On-Site**
- 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 - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Employee uses chlorine and has quaternary strips.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.to measure cold food. Thermometer provided measures 50-550 f
- Intermediate - Nonfood-grade basting brush used in food.with metal band used at coffee station.
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5/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. At hand sink
- Critical - Hand wash sink lacking proper hand drying provisions. **Corrected On-Site**
- Critical - Handwash sink not accessible for employee use at all times. Cutting board covering hand sink
- Critical - Hot water not provided/shut off at employee hand wash sink. At hand sink
- Lights missing the proper shield, sleeve coatings or covers. At pastry box
- Critical - No conspicuously located thermometer in holding unit. At pastry box
- Critical - No person in charge of establishment.
- Critical - No thermometer provided to measure temperature of food product. Only thermometer for measuring food with 50-500 f
- Critical - Observed employee eating in a food preparation or other restricted area. At kitchen area **Corrected On-Site**
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. At glove change **Corrected On-Site**
- Critical - Observed food stored on floor. Oil at floor **Corrected On-Site**
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Establishment using chlorine for sanitizer, and have quaternary sanitizer.
- Observed nonfood-grade containers used for food storage. Brush with metal band
- Observed personal care item stored with food. Purses inside cabinet
- Critical - Observed potentially hazardous food thawed in standing water. Raw chicken at 3 compartment sink **Corrected On-Site**
- Critical - Observed raw animal food stored over ready-to-eat food. Raw eggs over rte cheese **Corrected On-Site**
- Critical - Observed soiled reach-in cooler gaskets.
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12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Low water pressure at fixtures that require the use of water.
- Critical - Observed food stored on floor. ALSO AT STORAGE ROOM#3
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. EGGS OVER VEGETABLES AND CHEESE AT STORAGE #3 Corrected On Site.
- Critical - Observed shell eggs in use or stored with cracks or broken shells.
- Critical - Portable fire extinguisher not fully charged. ABC For reporting purposes only.
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5/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53B-08-1 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 This violation must be corrected by : 4-6-2011 .
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6/8/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 6-6-2011 .
- 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 This violation must be corrected by : 4-6-2011 .
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4/6/2011 | Routine - Food | Warning Issued |
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed residue build-up on nonfood-contact surface.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. Corrected On Site.
- Ceiling not smooth and easily cleanable. Corrected On Site.
- 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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12/20/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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