- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch and bracelet worn by food prep **Corrected On-Site**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Mall restrooms
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Onions by washed and prepped produce in walk in cooler **Corrected On-Site**
- Basic - Working container of food not labeled in English. Dressing bottles not labeled
- High Priority - Live, small flying insects in food preparation area. Front right corner of counter, left corner prep area ,right area prep area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make bar tomato 46F, tuna 45 lettuce 45F, ham45F product re chilled and iced **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Noted chicken in holding pan 129 F. Product reheated **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Mall restrooms
- 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. Front make table
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair. / front reach in cooler. **Warning**
- 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. / TCS ranges from 41-51F / ambient temperature 50F / all TCS food removed to reach in freezer / maintenance called. **Warning** / at callback 6/16/14, all TCS foods in reach in cooler top shelf are 41F or below, spinach 41F tuna salad 40F, chicken salad 40F / bottom shelf ambient temperature around 44F / no TCS food stored in bottom shelf until the cooler maintaining 41F or below per manager /
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6/16/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer / a case of vegetables / **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. / front reach in cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / boiled eggs 51F / front reach in cooler / product immediately discarded by manager. **Warning**
- Intermediate - Ambient air thermometer provides a temperature range, but no specific temperature. / front reach in cooler / **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / kitchen / **Corrected On-Site** **Warning**
- 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. / TCS ranges from 41-51F / ambient temperature 50F / all TCS food removed to reach in freezer / maintenance called. **Warning**
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6/13/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Soil residue build-up on nonfood-contact surface. / reach in freezer. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in front cooler cold held at greater than 41 degrees Fahrenheit. / ranges from 52F to 56F. **Warning**
- 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. / deli meat ranges from 52-54F, cheese 54F, tuna salad 54F, potato salad 52F, sliced tomatoes 53F, cut lettuce / spinach 56F / front cooler. **Warning**
- Intermediate - Cold 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 41 degrees Fahrenheit or colder. / front cooler ambient temperature at 55F. **Warning**
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1/22/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. / 2 buckets of cut lettuce / **Corrected On-Site** **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Lime scale build-up inside ice machine.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / soup at 45F / walk in cooler / product was iced / temperature rechecked at 38F. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. / front counter / **Corrected On-Site**
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9/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. / containers of cooked chicken, boiled eggs and lettuce.
- Basic - Soil residue build-up on nonfood-contact surface. / reach in freezer.
- Basic - Stored food not covered in walk-in cooler. / soup from the day before / **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / kitchen. **Repeat Violation**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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5/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. / kitchen / Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. / employee's drinks inside the handsink / kitchen / Corrected On Site.
- Observed hole in wall. / behind CO2 tank.
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10/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. / kitchen and front counter / Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. / sugar container under prep table.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / white rice at 52F / kitchen / product was out about 30 minutes for preparation per manager.
- Observed single-service articles stored without protection from contamination. / coffee filter inside front cabinet.
- Critical - Observed uncovered food in holding unit/dry storage area. / soup made 2 days ago in walk in cooler / Corrected On Site.
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7/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. / kitchen / Corrected On Site.
- 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 / employee's certificates expired 2011.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed toxic item stored by clean pans / next to 3 bay sink.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. / quat at 100ppm.
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1/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / walk in cooler / Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. / next to employee locker
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / rice at 44F, chicken at 45F / operator stated that employee removed the products from walk in cooler for preparation for about 30 minutes
- Observed wall in disrepair. / by the office / operator stated that plumbing work was done recently
- Critical - Working containers of food removed from original container not identified by common name. / observed cheese in walk in cooler held over 24 hours without date marked
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9/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name, water. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, rice was 89f, chicken was 127f, product was reheated to 165f. Corrected On Site.
- Observed employee with no hair restraint.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed handwash sink used for purposes other than handwashing, used as food preparation .
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1/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-15-1 Food not stored in a clean/dry location that is not exposed to splash/dust, ice bin next to handwashing sink was missing a splashguard.
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7/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cheese was 48f, roast beef was 48f bottom of deli unit, top of de unit at front services area tuna was49f, cheese was 49f,. This violation must be corrected by : 7-9-10.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, ambient temp was 51f. This violation must be corrected by : 7-9-10.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust, ice bin next to handwashing sink was missing a splashguard.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Equipment and utensils not properly air-dried.
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7/8/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, feta 44 degrees Fahrenheit and bleu cheese 45 degrees Fahrenheit. Corrected On Site.
- Critical. Observed paper towel used as a food-contact surface, covering food in walkin cooler.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, sugar container. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, employee handling money then dispensing food without washing hands.
- Critical. Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination, cookie on soda box. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, on handsink.
- Observed employee with no hair restraint doing food preparation making smoothies. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable, 2 white ones and one yellow on rack.
- Critical. Observed encrusted material on can opener.
- Observed single-service items stored on floor, establishment got a delivery and is still in the process of putting everything away.
- Critical. Hand wash sink lacking proper hand drying provisions, rear handsink. Repeat Violation.
- Critical. Observed dead roaches on premises, one dead roach in pan behind ice machine.
- Observed food debris accumulated on kitchen floor, front counter area.
- Critical. Observed unlabeled spray bottles, sanitizer and glass cleaner on shelf.
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3/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Foods handled with minimum contact
- Clean clothes, hair restraints
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Electrical wiring - adequate, good repair
- Other conditions sanitary and safe operation
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7/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/12/2008 | Routine - Food | Inspection Completed - No Further Action |
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