- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Cutting board(s) stained/soiled.
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10/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Slicer blade soiled with old food debris.
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2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- 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 soiled with old food debris.
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10/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated grease. Hood
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice 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 - Slicer blade soiled with old food debris.
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3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No conspicuously located thermometer in holding unit.[front pastry box]
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.sugar container
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7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.[front pastry box]
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed uncovered food in holding unit/dry storage area.[achin cooler]
- Observed wall soiled with accumulated grease.[clean around electrical outlets behind cookline ]
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[croquetes @ 125 degrees]
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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2/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Critical - No conspicuously located thermometer in holding unit.[front pastry box] Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed uncovered food in holding unit/dry storage area.[rear reach in cooler]
- Observed utensils stored in crevices between equipment.[clean spatulas agaiinst wall]
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[croquetes @ 122 degrees- 30 minutes ]
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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8/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.-pastry box
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler gaskets.[oranges cooler]
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed utensils stored in crevices between equipment.-knives
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[pork grinds in pastry box @ 132]
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.[shell @ 67 degrees] Corrected On Site.
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1/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.[[slicer]
- Critical. Observed soiled reach-in cooler shelves.[rust]
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil buildup inside ice bin.
- Lights missing the proper shield, sleeve coatings or covers.
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7/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Grinder
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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1/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. Observed live flies in kitchen.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Proof of required employee training provided expired on 05/2009. 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
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7/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/14/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/22/2008 | Routine - Food | Warning Issued |
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