- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- 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 and utensils not properly air-dried - wet nesting.
- Basic - Lime scale build-up inside ice machine.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Most coolers
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.most rach in coolers
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Calamari
- Basic - Soiled dry wiping cloth in use.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 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 - No metal stem-type thermometer provided to measure temperature of food products.
- 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 - Rice cooked for hot holding not reaching a minimum internal temperature of 135 degrees Fahrenheit. **Corrected On-Site**
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8/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Food stored in ice used for drinks. See stop sale. Bar
- 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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. MOST HAND SINK
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7/3/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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