- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored on floor. WI cooler
- Basic - No handwashing sign provided at a hand sink used by food employees. Women's
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back **Corrected On-Site**
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07/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Carbon dioxide/helium tanks not adequately secured. Upstairs
- Basic - Clean equipment stored on floor. Upstairs storage room.
- Basic - Equipment in poor repair. Front RI cooler not cooling properly.
- Basic - Floor soiled/has accumulation of debris. Also at stairs.
- Basic - In-use tongs stored on equipment pipes between uses.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Upstairs storage area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At front, fruits and salads, less than 1 hour, ice added, service called.
- Intermediate - Handwash sink used for purposes other than handwashing. Back **Corrected On-Site**
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soiled reach-in cooler gaskets.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by a table.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soil residue build-up on nonfood-contact surface. Dough boxes (outside).
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Salad in front counter tomatoes and cucumber 48f degrees.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pizza pies 118f degrees. No time mark. **Corrected On-Site**
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6/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils not properly store. Ice scoop over ice machine ( no underlined or container to place it in. **Corrected On-Site**
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed employee with ineffective hair restraint. **Corrected On-Site**
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
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12/17/2012 | 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. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. DOUGH TRAYS. Corrected On Site.
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. SANITIZING BUCKET INSIDE KITCHEN AREAS.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.CUTTING FRUIT SALAD.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BLOCKED BY TRAYS. Corrected On Site.
- Observed employee with no beard guard/restraint.
- Observed employee with no hair restraint.
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1/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/20/2011 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times. KITCHEN (BLOCKED BY CART).
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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. This violation must be corrected by : 10/19/2011.
- Observed employee with no beard guard/restraint.
- Observed employee with no hair restraint.
- Observed nonfood-grade containers used for food storage. BLACK LINER USED TO STORE VEGETABLES . Corrected On Site.
- Critical - Person in charge failed to insure proper handwashing by employees. Corrected On Site.
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8/19/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/20/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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