- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
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09/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- High Priority - Food stored in ice used for drinks. See stop sale.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Beef and Chicken **Corrected On-Site**
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8/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - handle in contact with salt, flour and sugar.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.Black and Pinto Beans after 18 hours of cooling at 62?F
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.Pinto and Black Beans.See stop sale order
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling.Blach and Pinto Beans at 62?F after 18 hours of cooling.
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4/10/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Employee eating in a food preparation or other restricted area.Next to ice machine. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.Containers in dish area. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler.Peeled Tomatoes.
- Basic - Two bags of raw chicken stored on floor in walk-in cooler. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook . **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.Cook not wearing gloves handling ready to eat food, chips lettuce tomatoes. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.Chicken over Beef and Fish next to chicken. **Corrected On-Site**
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1/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed equipment in poor repair. broken lid at flour container . Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline soiled . Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. used to store ice scoop. Corrected On Site.
- Observed single-service articles improperly stored. takeout container lids not properly inverted in dry storage room. Corrected On Site.
- Critical - Observed small flying insects in dry storage area.
- Critical - Observed soil residue in storage containers. flour, salt and rice containers in dry storage area.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Observed toxic item stored by food. chemical cleaner by soda boxes. Corrected On Site.
- Observed utensils in poor condition. broken scoop handle at sugar container . Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area. by prep sink.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm. Corrected On Site.
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8/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. water at 96 degrees at handwash sink by cookline and at 94 degrees at handwash sink near walkin cooler.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. at rice container . Corrected On Site.
- Observed equipment in poor repair. rusted shelving at walkin cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sour cream at 62 degrees at cookline . Corrected On Site. Added ice to food level.
- Observed single-service articles improperly stored. takeout boxes not properly inverted in dry storage room. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. salt container . Corrected On Site.
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2/10/2012 | 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. at flOur container . Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. in dishwashing area.
- No Heimlich maneuver sign posted.
- Observed equipment in poor repair. rusted shelving at walkin cooler.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards at cookline .
- Critical - Observed interior of reach-in cooler with accumulation of standing water in bottom shelf at cookline cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sour cream at 52 degrees at cookline . Corrected On Site. ice added to food level.
- Observed single-service articles improperly stored. takeout containers and lids not properly inverted in dry storage rooms. Corrected On Site.
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8/31/2011 | 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. training expired. This violation must be corrected by : 4/21/11.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets at cookline cooler. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline . Corrected On Site.
- Observed single-service items stored on floor. cups in dry storage room. Corrected On Site.
- Critical - Observed toxic item stored by utensils. bleach under plastic spoons. Corrected On Site.
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2/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in standing water.fish. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. tomatoes at walkin cooler. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed nonfood-grade containers used for food storage. non food grade bags used for ice to cool down other foods. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. 200 ppm. Corrected On Site. 100 ppm
- Observed single-service articles improperly stored. takeout containers not inverted in dry storage shelving . Corrected On Site.
- Critical. Observed toxic item stored by utensils. glass cleaner by single service items. Corrected On Site.
- Critical. Observed unlabeled spray bottle. glass cleaner. Corrected On Site.
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8/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ranch dressing at 50 degrees . Corrected On Site. discarded .
- Critical. Observed uncovered food in holding unit/dry storage area. flan at walkin cooler Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.westershire sauce. Corrected On Site.
- Critical. Observed employees using same utensil to handle raw and cooked product. tongues used for raw chicken used for Ready to EAT cooked shrimp. Corrected On Site.
- Critical. Observed employees using same utensil to handle raw and cooked product. using cutting board contaminated with raw chicken to cut parsley. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. tongues stored on dirty grill area. Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. from cleaning to prepping without washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. no handwashing when changing to a new pair of gloves. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of food debris on nonfood-contact surface. shelving on grill Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets at cookline cooler.
- Observed open dumpster lid.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. sanitizer bucket
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11/18/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food-contact surfaces encrusted with soil deposits. cutting board
- Observed residue build-up on nonfood-contact surface. gaskets at cookline cooler
- Critical. Hot water not provided/shut off at employee hand wash sink. both handwash sinks in kitchen and prep area.
- Plumbing system in disrepair. leaking faucet at 3 compartment sink
- Critical. Observed 2 live flies in kitchen.
- Critical. Observed unlabeled spray bottle.oil bottle
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7/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/30/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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