- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf liner.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Wall soiled with accumulated food debris.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked veggies. Not required. Over 4 hours iced and brought to 41. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Chemical on dishwasher. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
- Intermediate - Cold holding equipment incapable of 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. Prep table on line.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Counter in wait station
- Intermediate - Non-pitting surface rust on food-contact equipment. Microwave.
- Intermediate - Spray bottle containing toxic substance not labeled.
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6/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Grease accumulated under cooking equipment.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- High Priority - Toxic substance/chemical improperly stored. Hanging on sump of dishwasher.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
- Intermediate - Stove top soiled with accumulation of food residue.
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. To go boxes on floor under table. **Corrected On-Site**
- Basic - Ceiling tile missing. Kitchen
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Perfume over sugar on shelf in dry storage. **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Waste line missing at soda gun holster.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Container of medicine improperly stored. Stored with banana over sugar in dry storage.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Stuffed potato dumplings in walk-in cooler at 46°-47°.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beans at 47° in reach-in cooler. Owner voluntarily threw them away. Heavy cream in kitchen at 101**Corrected On-Site**
- 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 - Handwash sink used for purposes other than handwashing. Wiping clothes in hand wash sink at bar.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Potato in walk-in cooler. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Bleach and degreaser at dish machine. **Corrected On-Site**
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean utensils stored in dirty pans under table in front of 3 compartment sink.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor soiled/has accumulation of debris throughout kitchen.
- Basic - Food stored on floor. Bagged onions on floor in storage area. **Corrected On-Site**
- Basic - No mop sink or curbed cleaning facility provided at establishment. Mop sink blocked and used for storage of containers.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Many foods in reach in freezer in to go bags.
- Basic - Shelves throughout kitchen heavily soiled.
- Basic - Single-service foam plates improperly stored by restroom door.
- Basic - Stored food not covered in walk-in cooler. Skillet with chicken in walk in cooler.
- Basic - Wall throughout kitchen soiled with accumulated food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. Spices, white liquids and sauces.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked chicken at 51? on cookline make table. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Lentil soup in cooler at 12:00pm, soup temped 70? at 4:50pm. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cooks entering kitchen and prepping foods without 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. Cook was putting cooked foods in to go containers with bare hands. Gloves or utensils will be used. **Corrected On-Site**
- High Priority - Operator unable to provide invoice to verify the source of the food. No invoice showing the purchase of lamb and goat. See Stop Sale **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice pudding between 50? and 57?in reach in cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Per manager butter is heated and left on cookline until empty. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Garlic and oil at 84? at left at room temperature. **Warning**
- High Priority - Stop Sale issued due to food originating from an unapproved source. Lamb and goat.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Lentil soup 70? and butter 78?.
- Intermediate - Accumulation of black 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 - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Garlic and oil left at room temperature after prep. Lentil soup cooled in deep metal pan. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Water shut off at hand wash sink in wait station. **Corrected On-Site**
- Intermediate - Person in charge fails to exhibit active managerial control.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, lamb, goat and stuffed potatoes.
- Intermediate - Small-diameter metal stem-type thermometer not provided to measure the temperature of thin foods. Food thermometers starting at 50?
- Intermediate - Spray bottle containing clear substance not labeled in bar area.
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4/24/2013 | Routine - Food | Warning Issued |
- Critical - No handwashing sign provided at a handsink used by food employees. Kitchen and hand sink by bar. **Corrected On-Site**
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed gasket around walk in door with mold-like build-up.
- Critical - Observed interior of reach-in cooler at cook line soiled with accumulation of food residue.
- Critical - Observed processed ready-to-eat, potentially hazardous food MILK held more than 24 hours not properly date marked after opening.
- Critical - Observed reach-in cooler at cook line gaskets soiled.
- Wet wiping cloth on make table at cook line not stored in sanitizing solution between uses. **Corrected On-Site**
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12/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- OBSERVED MOP NOT HUNG TO DRY
- OBSERVED CARBON DIOXIDE/HELIUM TANK NOT ADEQUATELY SECURED IN BAR AREA
- Critical - OBSERVED COOKING OIL ON FLOOR BY WALK-IN COOLER
- Critical - OBSERVED FOOD NOT PROPERLY COOLED (ONION SAUCE IN WALK-IN COOLER)
- Critical - OBSERVED MILK NOT DATE MARKED WITHIN 7 DAYS AFTER OPEN
- Critical - OBSERVED NO HANDWASH SIGN AT FRONT HANDWASH SINK
- Critical - OBSERVED NO HANDWASH SIGN AT HANDWASH SINK IN KITCHEN
- Critical - OBSERVED NO HANDWASH SIGN AT SINK IN BAR AREA
- Critical - OBSERVED SOILED ICE MACHINE INSIDE / OUTSIDE
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7/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- OBSERVED CARBON DIOXIDE / HELIUM TANKS NOT ADEQUATELY SECURED.
- Critical - OBSERVED EMPLOYEE DRINK ON PREP TABLE WITHOUT LID. CORRECTED ON SITE.
- Critical - OBSERVED FOOD REMOVED FROM ORIGINAL CONTAINER AND NOT LABELED WITH COMMON NAME, SALT /SUGAR AT WAIT STATION, SPICE RACK. VARIOUS SPICES ON SPICE RACK.
- Critical - OBSERVED FOOD STORED IN UNDRAINED ICE. RAW CHICKEN; WALK-IN COOLER. CORRECTED ON SITE.
- Critical - OBSERVED HANDWASH SINK NOT ACCESSIBLE AT ALL TIMES. BAR HAND SINK BLOCKED BY TABLE / BOXES.
- Critical - OBSERVED IMPROPER COOLING METHOD. BUS PAN OF CHICKEN COOLED ON COUNTER TOP IN LARGE QUANTITY. NO METHOD TO ASSIST COOLING, I.E. ICE BATH, REFRIGERATION, CHILL STICK.
- Critical - OBSERVED IMPROPER DRAINAGE INTO KITCHEN HANDWASH SINK. CONDENSATE FROM WALK-IN.
- Critical - OBSERVED NO PAPER TOWELS AT HAND SINK. BAR
- Critical - OBSERVED NO SOAP AT HANDWASH SINK. BAR.
- Critical - OBSERVED POTENTIALLY HAZARDOUS FOOD NOT HELD AT 135? FAHRENHEIT OR ABOVE. COOKED VEGETABLES ON COOKLINE 115? FAHRENHEIT
- Critical - OBSERVED RAW FOOD NOT PROPERLY SEPARATED FROM READY-TO-EAT FOOD. RAW FISH ABOVE BUTTER.
- OBSERVED SCOOP WITH NO HANDLE USED IN YOGURT AT WALK-IN COOLER.
- OBSERVED SINGLE SERVICE ITEMS STORED ON THE FLOOR. CAS OF HINGED-LID CONTAINERS AT BAR.
- Critical - OBSERVED SOILED INTERIOR OF ICE MACHINE. BLACK SUBSTANCE ON SIDE WALLS.
- Critical - OBSERVED TOXIC ITEM STORED WITH FOOD. MEDICINE / VITAMINS STORED WITH SPICES ON RACK.
- Critical - OBSERVED UNCOVERED FOOD IN WALK-IN COOLER. SLICED ONIONS, VEGETABLE MEDLEY, SHRIMP.
- Critical - OBSERVED UNLABELED SPRAY BOTTLE. CLEANER AT BAR.
- OBSERVED WET MOP NOT HUNG TO DRY.
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1/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, not properly stored. Plates and bowls at service station not inverted to protect from dust contamination.
- Critical - Observed buildup of black substance on the interior of ice machine. white deflector plate soiled.
- Critical - Observed food stored on floor. chutney; walk-in cooler. Corrected On Site.
- Observed grease accumulated on kitchen floor. around grease trap.
- Observed wall soiled with accumulated grease. behind dishmachine.
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8/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Onion gravy at 56 F degrees/ Repeat Violation.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Non-handled container stored in rice pudding. Corrected On Site.
- Critical - No conspicuously located thermometer in small Starbuck's refrigerator containing lamb kabobs.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Mango cut up with bare hands. Corrected On Site.
- Observed food debris accumulated on kitchen floor behind ice machine and shelf.
- Critical - Observed handwash sink used for purposes other than handwashing; utensil in kitchen handwash sink. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). 100 lbs of onion gravy not cooled properly. Repeat Violation.
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3/30/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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12/7/2010 | Routine - Food | Call Back - Complied |
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
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- Critical. Please see inspection report for more details.
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- Critical. Please see inspection report for more details.
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- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
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9/23/2010 | Routine - Food | Warning Issued |
- 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 fruit custard cold held at46 greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Top of stove.
- Critical. Observed interior of dishwasher soiled with accumulation of food residue.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface. Floor behind grease trap.
- Observed residue build-up on nonfood-contact surface. Smallwares shelf.
- Observed residue build-up on nonfood-contact surface. Shelves under prep table.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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3/15/2010 | 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. Working containers of food removed from original container not identified by common name.
- Critical. Observed raw animal food chicken stored over ready-to-eat food peppers and onions. Corrected On Site.
- Critical. Observed uncovered food in walkin. Repeat Violation.
- Observed ripped/worn tin foil used as shelf cover. Repeat Violation.
- Critical. Observed food-contact surfaces of dough sheeter encrusted with old flour deposits.
- Critical. Observed food-contact surfaces top of stove encrusted with grease and food deposits.
- Observed residue build-up on shelf under prep table nonfood-contact surface.
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9/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/21/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 3/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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