- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Ceiling tile missing.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair.front counter reachin cooler
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.3 compartment sink
- Basic - Floor tiles cracked, broken or in disrepair.dry storage
- Basic - Food stored in holding unit not covered.reachin cooler
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Hole in wall.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.pork from previous day at 61°
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.pork 61°, cheese 65, dressings 61°
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.chicken
- High Priority - Raw animal food stored over cooked food.beef over rice
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- 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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Handwash sink missing splash guard in food preparation room or area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade guard soiled with old food debris.
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10/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Ceiling tile missing.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair.front counter reachin cooler
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.3 compartment sink
- Basic - Floor tiles cracked, broken or in disrepair.dry storage
- Basic - Food stored in holding unit not covered.reachin cooler
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Hole in wall.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.pork from previous day at 61°
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.pork 61°, cheese 65, dressings 61°
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.chicken
- High Priority - Raw animal food stored over cooked food.beef over rice
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- 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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Handwash sink missing splash guard in food preparation room or area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade guard soiled with old food debris.
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08/11/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves above food prep area.
- Basic - Ceiling tile missing. Dining area, kitchen and storage area.
- Basic - Clean equipment stored on floor. Baking pan resting on floor.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee personal items stored in or above a food preparation area. Cellphone.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. 3 compartment Sink and hand wash sink not sealed to wall in kitchen.
- Basic - Food stored in dry storage area not covered.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Utensils hanging in area where they brush up on your head or the refrigerator door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Soiled dry wiping cloth in use.
- Basic - Sponge used as a wiping cloth on a food-contact surface.
- Basic - Wall soiled with accumulated food debris. By three compartment sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Medicine stored in refrigerator/cooler with food. Aspirin and tums in reach in cooler. **Corrected On-Site**
- High Priority - Operator unable to provide invoice to verify the source of the food. See stop sale. Tamales purchased, no invoive
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. 4 eggs stop saled. See stop sale.
- High Priority - Vacuum breaker missing at hose bibb.
- High Priority - Wiping cloth bucket stored by or with clean or in-use utensils. **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 - Equipment drain line draining into handwash sink. Coffee machine drain line.
- Intermediate - Handwash sink missing splash guard in warewashing area.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Kitchen and bar area.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soil residue in food storage containers.
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2/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Women's
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Ceiling tile missing.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No copy of latest inspection report available.
- High Priority - Raw animal foods not properly separated from each other in holding unit. RI cooler and freezer
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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8/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Self-closing device on bathroom door disconnected/broken. Women bathroom
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 50 F, ham 50 F, rice 49 F Operator put ice tray **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Reach in freezer beef over empanadas
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. Freezer
- 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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4/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing splash guard at dishwashing machine or area.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING BOARD
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/21/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Faucet/handle missing at plumbing fixture. at man's bathroom and at mopsink
- Critical - Hand sink missing splash guard at dishwashing machine or area.
- Critical - Handwash sink not accessible for employee use at all times. handsink in cafeteria blocked by a trash can and used to hold cell phone .
- Critical - Handwashing cleanser lacking at handwashing lavatory.at womans bathroom
- Critical - Hot water not provided/shut off at employee hand wash sink. at bathrooms
- Critical - Hotel and Restaurant license not properly displayed.
- Interference with the inspector's right of entry and access at any reasonable time to a locked room that according to employee contains dry storage goods. The owner has the key to access.
- Critical - No conspicuously located thermometer in holding unit. reach in freezer
- No copy of latest inspection report.
- Critical - No person in charge of establishment.According to employee, she only works here.
- Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only. at closet by backdoor
- Observed a nonfood-grade basting brush used in food. brush with metal band used in coffee station
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. at shelf on prep table Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVING AROUND PREP TABLE
- Critical - Observed container of medicine improperly stored. bottle of vitamin c at reach in cooler at cafeteria side
- Critical - Observed employee dry hands on wiping cloth after washing.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. at glove change
- Observed employee with no hair restraint.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. employee not performing correct handwashing procedures.
- Critical - Observed encrusted, soiled material on slicer.
- Observed food debris accumulated on kitchen floor and cafeteria side.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.washed hands at three-compartment sink Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING BOARD
- Critical - Observed handwash sink used for purposes other than handwashing. LIDS AND FORKS INSIDE HANDSINK Corrected On Site.
- Critical - Observed interior of reach-in cooler and freezer soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice at 58 f at prep table
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw fish at reach in freezer
- Critical - Observed soiled reach-in cooler gaskets. WHITE REACH IN COOLER
- Critical - Observed uncovered food in holding unit/dry storage area.sauce
- Observed utensils in poor condition. containervused for sugar
- Observed wall soiled with accumulated food debris. BY PREP TABLE
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soup at reach in cooler
- Critical - Required consumer advisory for raw/undercooked animal food not provided.establishment cooks flank steaks to customer specifications. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. sugar
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10/15/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Equipment and utensils not properly air-dried.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/26/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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