- 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. Above microwave in kitchen. **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Keys on cook line and personal hand bag on prep table. **Corrected On-Site**
- Basic - Employee with ineffective hair restraint while engaging in food preparation. Hair net put on **Corrected On-Site**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No sanitization step observed.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle in at sugar contianer. **Corrected On-Site**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs in use stored next to and touching grill scraper. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - Single-service articles improperly stored. Take out containers stored under plumbing of 3 compartment sink. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. The take out containers by the warmer. **Corrected On-Site**
- Basic - Sponge used as a wiping cloth on a food-contact surface. Used for ware washing. **Corrected On-Site**
- Basic - Uncleanable knife block in use to store knives. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sugar **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 0ppm.
- High Priority - Employee failed to wash hands before putting on new set of 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 50°, provolone 52°, American cheese 51°. Lid closed on top of cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Milk used for coffee at 115° under no temperature control by espresso machine. Discarded. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Chicken over beef at Beverage Air cool. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Portable fire extinguisher missing from its designated location. For reporting purposes only. On floor by grill.
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11/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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 - Equipment in poor repair. Reach in cooler next to the grill is not maintaining required temperature of 41° or less.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - No soap provided at handwash sink.
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5/9/2014 | 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. Ham in a reach in cooler at 62°F, moved inside the freezer. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over ham, cheese in a flip top reach in cooler. **Corrected On-Site** **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food held using a 6-hour time control plan is not monitored to ensure the temperature is not greater than 70 degrees Fahrenheit. Switched to 4h plan. **Corrected On-Site**
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9/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Ham, cheese, peppers, eggs in the flip top reach in cooler at 45-48?F. Implemented time control procedure. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Croquettes, beef patties, cheese sticks in the display hot case at 126-115?F. implemented time control procedure. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs, meat over soup, vegetables in a reach in cooler.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. Font counter Display hot case **Repeat Violation**
- 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. Flip top reach in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. Winded, degreaser. **Corrected On-Site**
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop reach in cooler, potentially hazardous food must not be held in this unit until proper temperature can be maintained. Repeat Violation.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. display case. operator turned the unit hotter. Repeat Violation.
- Critical - No thermometer provided to measure temperature of food product. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. coffee spoon. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham, cheese, eggs in the fliptop reach in cooler. less than 4h out of temperature according to pic, Corrected On Site. moved to another unit capable of maintain proper temperature. dropped 3 degrees fahrenheit at the end of the inspection. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cheese pastries on the display case. Corrected On Site. reheated. Repeat Violation.
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8/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Displayed food not properly protected from contamination. sugar in the front counter. Corrected On Site.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. display case. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- No copy of latest inspection report.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. coffe area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, ham, eggs in the fliptop reach in cooler. Corrected On Site. moved to another unit. 44 degrees fahrenheit at the end of the inspection.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. dairy products.
- Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. grilling chicken in a portable grill.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef pastrie in the display case. Corrected On Site. discarded.
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5/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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. Certify new employees within 60 days from hiring.
- Critical - Observed interior of reach-in frezer soiled with accumulation of water residue.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
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11/1/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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