- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Reach in coolers
- Basic - Light not functioning.kitchen area
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- 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.
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6/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Beverage line passing through ice storage bin. At bar with mold like substance in tubing
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Ceiling tile in disrepair.
- Basic - Ceiling tile missing. In room with bag in a box
- Basic - Cove molding at floor/wall juncture broken/missing.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- 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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 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 - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Over stoves on cook line
- Basic - Food storage container/container lid cracked or broken.
- Basic - Food stored on floor. Bag in a box
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. Bucket and pans used to catch water, plumber called
- Basic - Light not functioning.several in kitchen
- Basic - Lime scale build-up inside ice machine.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Wait station
- Basic - Water leaking from faucet/faucet handle. 3 compartment sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef,
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Non-pitting surface rust on food-contact equipment. On shelving in dish area used fir drying and storage
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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3/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A)
- Basic - Accumulation of food debris/soil residue on paper towel dispenser.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Burgers
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over cooked wings
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.raw burgers between containers of raw chicken
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- 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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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - Toxic substance/chemical stored by or with single-service items.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.
- 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.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
- 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 - Spray bottle containing toxic substance not labeled.
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In bread crumbs
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- 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. Cooks line
- Basic - Food storage container/container lid cracked or broken.
- Basic - Food stored in dry storage area not covered. Bread crumbs
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Single-service articles not stored inverted or protected from contamination. Kitchen
- 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.
- 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.
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs stored over case of tortillas in walkin cooler
- High Priority - Toxic substance/chemical stored by or with food.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Spray bottles above prep table while doing prep on tomatoes
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Numbeous items in walkin cooler
- Intermediate - Spray bottle containing toxic substance not labeled.
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1/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Make table refrigerator on cooks line not maintaining temperature of potentially hazardous food at or below 41F.
- Equipment and utensils not properly air-dried. Observed wet nesting on cleaned containers.
- Critical - Observed beer stored in ice used for drinks - bar. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic cup without handle used as scoop in sauce container.
- Critical - Observed interior of reach-in cooler (make table refrigerator and upright reach-in cooler) on cooks line soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham (55F), cottage cheese (51F), tuna (51F), etc. in make table refrigerator. All potentially hazardous food removed from make table refrigerator and stored in walk-in cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening - deli meats in walk-in cooler not date marked.
- Observed utensils (knives) stored in crevices between equipment. Corrected On Site.
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5/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach-in cooler under grill not maintaining temperature at 41F or below.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Dust build up on fan covers in reach-in cooler for sauces/dressings.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler under grill not maintaining temperature at 41F or below. Beef and chicken measured 52F and pasta and shrimp measured 45F. Repeat Violation.
- Critical - Observed unlabeled spray bottle. Sanitizers in spray bottles not labeled.
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1/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Measured 0PPM. Corrected to 50PPM. Corrected On Site.
- Equipment and utensils not properly air-dried. Observed wet nesting on clean containers.
- Equipment compartment not equipped to properly drain accumulation of moisture. Water dripping from ceiling of walk-in cooler due to condensation.
- Critical - No handwashing sign provided at a handsink used by food employees - mens restroom.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Products (chicken, beef, etc.) in reach-in cooler under grill measured 47F. Product placed on ice to control temperature.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Deli meat, cottage cheese, and sour cream not date marked after opening.
- Critical - Observed unlabeled spray bottle. Degreaser in spray bottle not labeled.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked rice and meatballs in the walk-in cooler not date marked.
- Critical - Vacuum breaker mising at hose bibb - mop sink.
- Critical - Working containers of food removed from original container not identified by common name. Sauces stored in plastic squeeze bottles not labeled of it's content.
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8/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening - milk in bar cooler.
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Violation: 24-08-1 Equipment and utensils not properly air-dried. Observed wet nesting on clean plastic containers.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
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3/10/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Equipment and utensils not properly air-dried. Observed wet nesting on clean plastic containers.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface - fan covers in produce walk-in-cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Products (ham, turkey, cottage cheese, etc.) in the walk-in-cooler measured 47 F. Chicken in the reach-in-cooler under grill measured 52 F. Product moved to walk-in-freezer to drop temperature. Ham in the make table cooler measured 47 F. Product was previously held in the walk-in-cooler. This violation must be corrected by : 03/10/2011.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening - milk in bar cooler.
- Critical - Observed uncovered food in holding unit/dry storage area - flour and sugar. Corrected On Site.
- Critical - Observed unlabeled spray bottle - cleaner in spray bottles not labeled.
- Wet mop not hung to dry. Corrected On Site.
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3/9/2011 | Routine - Food | Warning Issued |
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