- Basic - Drain cover(s) missing. In front cook line
- 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. Cup with water with no lid in front line on top of cutting board **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In front line cup of water with no lid on top of cutting board **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on top of cutting board in front line **Corrected On-Site**
- Basic - Ice buildup in walk-in freezer. In front of door
- Basic - In-use utensil stored in sanitizer between uses. In prep area. Manager advised employees to store in hot water maintain 135°f or above **Corrected On-Site**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. In bakery and bar area dipper well water was shut off **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair. Water pooling inside reach in cooler under flat griddle in front cook line **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. 2 hand wash sinks in front cook line In hand wash sink in bakery area Plumber fixed drain at Time of inspection **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Cut lettuce and cut onions in produce walk in cooler **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. Frozen potatoes **Corrected On-Site**
- Basic - Walk-in freezer gasket torn/in disrepair.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Sewage/wastewater backing up through sinks. In 2 hand wash sinks in front cook line. Manager called in service request immediately And in hand wash sink in bakery area Plumber clear drain In main cook line at time of inspection **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In front Cooke line found quat sanitizer over 400 ppm . Manager add more water and rechecked found in 200 ppm **Corrected On-Site**
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10/09/2014 | 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. Employee drinking orange juice in cook line
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Employee drinking orange juice in cook line
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. In produce walk in cooler
- Basic - No handwashing sign provided at a hand sink used by food employees. In cook line **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. In produce walk in cooler cut lettuce **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen cook line **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Final rinse temperature in dish machine not hot enough found in 148°f
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. In dish machine final rinse found in 148°f Rechecked after 20 min .final rinse found in 170°f **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Found in 80°f in hand wash sink in front wait station And in hand wash sink located at the center of cook line found in 89°f Rechecked found in 100 f **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. In front wait station And in hand wash sink located at the center of cook line **Corrected On-Site**
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Found final rinse in 148°f Corrective action taken kitchen manager set up 3 compartment sink Dish machine final rinse checked after 20 min found in 170°f **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In front wait station In prep area **Corrected On-Site**
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5/15/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Using container to scoop flour in dry storage area
- Basic - Clean knives/utensils stored in crevices between equipment. In front line
- Basic - Leaking pipe at plumbing fixture. Under left side hand wash sink in front/cook line
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. In front/cook line
- Basic - Wiping cloth sanitizing solution stored on the floor. In prep area
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham found in 50°f over 24 hours in reach in cooler drawers in front/cook line . Voluntary discarded by manager
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw poultry and raw meat products in 56°f in walk in cooler not maintain proper temperature of 41°f or below all items will be fully cooked per manager and placed under ice,until unit will be able to maintain 41°f or below
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. In both hand wash sinks in front/cook line found water temperature of 82°f **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. In both hand wash sinks in front/cook line **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. 1 door TRAULSEN in front line
- Intermediate - Walk-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. 1 of 3 not maintaining proper temperature of 41°f walk in cooler with raw poultry and raw meat products all items placed under ice and maintenance working on unit
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area.nnext to hand wash sink in front line.correct on site
- Basic - Leaking pipe at plumbing fixture. In dish machine by front bar
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Food exposed under main service line table
- Basic - No handwashing sign provided at a hand sink used by food employees. In both handwash sinks in front line
- Basic - Silverware/utensils stored upright with the food-contact surface up. In reach in cooler
- High Priority - Raw animal food stored over cooked food. In walk in cooler raw sausage over pre cooked hot dogs.correct on site
- High Priority - Small flying insects in bar area.
- Intermediate - Handwash sink not accessible for employee use at all times. In front line blocked by container.correct on site
- Intermediate - Handwash sink used for purposes other than handwashing.
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7/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Carrots, **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Sweaters, dry Storage
- Basic - Food stored in dry storage area not covered. Masa
- Basic - Food stored on floor. Carrots, Dry storage.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Kitchen **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. **Corrected On-Site**
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1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable. Kitchen
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Kitchen. Corrected On Site.
- Critical - Observed raw animal food stored beside ready-to-eat food. Kitchen Corrected On Site.
- Critical - Observed unlabeled spray bottle. Green liquid.
- Wet wiping cloth not stored in sanitizing solution between uses. Kitchen Corrected On Site.
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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1/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Wait station,, Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Beside meat slicer
- Critical - Observed food stored on floor. Ground beef, Walk in cooler
- Wet wiping cloth not stored in sanitizing solution between uses. Kitchen, Corrected On Site.
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9/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. Reach in cooler Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Sliced tomatoes. Corrected On Site.
- Critical. Observed employee eating in a food preparation or other restricted area. Cook line
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10/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area.Carrots,WIC Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
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3/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper vertical separation of raw animal foods. Chicken over beef Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Ice cream, WIF
- Critical. Observed uncovered food in holding unit/dry storage area. Rice, WIF
- Critical. Observed employee dry hands on clothes/apron after washing.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed toxic item stored by utensils. Utensil Storage area
- No current boiler certification provided/available.
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9/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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