- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots above three compartment sink
- Basic - Employee with no hair restraint while engaging in food preparation. The cook was not wearing a hat. **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Baked ziti and chicken wings not covered in chest freezer **Corrected On-Site**
- Basic - Ice buildup in reach-in freezer. Reach in next to chest freezer thick with ice build up **Repeat Violation**
- Basic - Nonfood-contact equipment in poor repair. Chest freezers need cleaned and painted
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Single stainless cooler shelving rusted
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet soiled wiping cloth on the stove
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Chicken over beef and fish **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Drinking glass in 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. Baked ziti, lamb, chicken wings
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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. MANY ITEMS IN THE KITCHEN
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Equipment in poor repair. REACHING FREEZER HAS MAJOR ICE BUILDUP
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. PLYWOOD USED AS A CUTTING BOARD
- 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. SPOON IN THE TUNA
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. SEVERAL LIGHTS IN KITCHEN
- Basic - Nonfood-contact equipment in poor repair. SEVERAL KITCHEN SHELVES ARE RUSTED AND PITTED
- Basic - Outer openings not protected with self-closing doors. REAR DOOR
- Basic - Reuse of single-service articles. FOOD STORED IN LARGE OPEN CAN IN THE REACHING. LIKE GRAVY AND HASH
- Basic - Soil residue build-up on nonfood-contact surface. SHELF UNDER THE HOT LINE
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. LETTUCE AT 59°. In THE LINE REACHIN
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. CUT TOMATOES AT 52° IN THE LINE REACHIN
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 PPM CHLORINE **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. MAIN LINE CUTTING BOARDs. IN CLUDING THE WOODEN CUTTING BOARD
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. LIKE TUNA SALAD AND PASTA SALAD
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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/21/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in kitchen. Case of tomatoes **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment in poor repair. 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. Beverage air reach in cooler **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Ham, moved inside a cooler **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Take out boxes **Corrected On-Site** **Warning**
- Basic - Wall soiled with accumulated food debris. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Poultry, tuna salad, cold cuts, soup, eggs in the beverage air reach in cooler, moved to another units, 44°F at the end of the inspection **Corrected On-Site** **Warning**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Potatoes on the cookline at 89°F, reheated to 165°F **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- 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. Bread. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking, shell eggs. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over cooked food. Raw poultry over soup in a cooler. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw seafood over vegetables. **Corrected On-Site** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After cracking eggs then touching clean plates or ready to eat food. **Corrected On-Site** **Repeat Violation** **Warning**
- 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. Cold cuts, sour cream **Repeat Violation** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cookline **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tuna salad, soup, spinach **Repeat Violation** **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
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7/26/2013 | Routine - Food | Warning Issued |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Repeat Violation**
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/soil residue on dry storage shelves. **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Sugar. **Corrected On-Site** **Repeat Violation**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After cracking eggs then touching bread. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site** **Repeat Violation**
- 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. Cold cuts in a cooler. **Corrected On-Site** **Repeat Violation**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3compartment sink. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer. **Repeat Violation**
- Intermediate - Interior of reach-in coolers/freezers soiled with accumulation of food residue. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soups, chicken in a cooler. **Corrected On-Site** **Repeat Violation**
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2/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. flip top reach in cooler, potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. salt, flour.
- Lights missing the proper shield, sleeve coatings or covers. kitchen.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of microwaves, coolers and cookline equipment.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves and counters.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed encrusted, soiled material on slicer.
- Observed equipment in poor repair. chest reach in freezers lids
- Critical - Observed food stored on floor. potatoes. Corrected On Site. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. throughout establishment. Repeat Violation.
- Observed nonfood-contact equipment in poor repair. front counter cabinet. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheeses, salads in the flip top reach in cooler. Corrected On Site. discarded.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shell eggs at the cookline. Corrected On Site. moved inside a cooler capable of maintain proper temperature. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese, ham, sauces in the coolers. Repeat Violation. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping clothes. Corrected On Site.
- Critical - Observed soil residue in storage containers.
- Critical - Observed unlabeled spray bottle. degreaser. Corrected On Site.
- Observed unnecessary items on the premise. non working ice machine and refrigerator. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. potatoes in the cookline. Corrected On Site. reheated to 165 degrees fahrenheit. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken, pasta, soups in the coolers. Repeat Violation. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. salt, sugar, squeeze bottle with sauces. Corrected On Site.
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bacon, chicken wings, eggs, potatoes maintain at room temperature, cooks line. Corrected On Site.Operator in charge started to use time in lieu temperature log. Repeat Violation.
- Ceiling not smoth and easy cleanable, kitchen.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at 41 degrees Fahrenheit or colder. Do not store potentially hazardous food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.2 door refrigerator unit.
- Critical - Combined ready-to-eat, potentially hazardous food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.Sauce, Beef, Chicken. Reach in cooler , cooks line. Corrected On Site. Repeat Violation.
- Critical - Cutting board(s) soiled.
- Critical - Food on floor, onions. Corrected On Site.
- Critical - Handwash sink used for purposes other than handwashing.Waitress station. Corrected On Site.
- Holding unit gasket torn or in disrepair.2 door refrigerator.
- Critical - Interior of reach-in cooler soiled with accumulation of food debris.
- Critical - Non-pitting surface rust on food-contact equipment.Racks, reach in cooler.
- Nonfood-contact equipment in poor repair.Cabinet doors, waitress station.
- Critical - Potentially hazardous food hot held at less than 135 degrees Fahrenheit.Bacon, potatoes, eggs, cooks line, Corrected On Site. See 2.
- Critical - Reach-in cooler gaskets soiled with food debris.
- Critical - Reach-in cooler racks soiled with rust.
- Unnecessary items on the premise.2 door refrigerator unit in disrepair and ice machine in disrepair.
- Critical - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Corrected On Site.
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4/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Instructed operator to use 3 compartment sink while fixed.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.Reach in coolers, cooks line.
- Critical - Observed interior of reach-in frezers soiled with accumulation of ice residue.
- Observed nonfood-contact equipment in poor repair, 2 frezers's lids in disrepair.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Plumbing improperly installed.Hot/cold water faucet inverted, kitchen .
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Bacon. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Ceiling not smooth and easily cleanable. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers.kitchen, Repeat Violation.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Barewood on storage shelfs, Repeat Violation.
- Observed build-up of food debris, dust or dirt on 3 fans, kitchen.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed ceiling tile in disrepair, water damage, kitchen.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Observed equipment in poor repair.Rusted shelfs reach in cooler , Repeat Violation.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, bacon. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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5/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over cooked food. raw chicken & beef over sauces in reach-in cooler
- Observed equipment in poor repair. rusted shelfs in reach-in cooler in kitchen
- Shelves not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. plywood shelfs in kitchen. unsealed
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease on nonfood-contact surface. exterior of stove/cooking equipment
- Observed clean utensils/equipment stored in dirty drawers/containers.
- Observed grease / debris accumulated under cooking equipment.
- Observed wall soiled with accumulated food debris.
- Observed attached equipment soiled with accumulated grease. hood / hoodfilters
- Lights missing the proper shield, sleeve coatings or covers. kitchen Repeat Violation.
- Observed personal care item stored on prep table. purse in kitchen Corrected On Site.
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12/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Shelves not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed interior of reach-in frezer soiled with accumulation of ice residue.
- Critical. Observed interior of reach-in cooler soiled with food residue.
- Observed residue build-up storage counters.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Observed tioilet's bottom not clean.
- Observed food tiles in disrepair, back door.
- Ceiling not smooth and easily cleanable.
- Lights missing the proper shield, sleeve coatings or covers.
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5/21/2010 | 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.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, potatoes.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, one door reach in cooler, kitchen.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed opened can food containers exposed to crosscontamination inside reach in coolers.
- Critical. Observed employee improperly washing hands, see 27, 29.
- Critical. Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination.
- Hood filters are not tight-fitting and firmly held in place, also in disrepair leaving open spaces. For reporting purposes only.
- Observed reach -in cooler gasket torn/in disrepair.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Critical. Hot water not provided/shut off at employee hand wash sink, front counter.
- Plumbing system in disrepair, waste line, handwash sink, front line.
- Critical. Handwash sinks need splash guards, front line and kitchen.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Observed toilet's not clean.
- Observed grease on the ground and/or pad around grease receptacle.
- Ceiling not smooth and easily cleanable.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Portable K fire extinguisher tag out-of-date. For reporting purposes only.
- Critical. Observed obstructed exits, stairs, hallways or egress, back door. For reporting purposes only.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- 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. 60 days.
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9/9/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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