- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair. Chest freezer in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine wiping cloth solution concentration above 200 ppm.
- Intermediate - Equipment drain line draining into handwash sink. By walk in cooler.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Coffee cup found inside hand wash sink in front counter.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By ware washing area.
- 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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07/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Attached equipment soiled with accumulated food debris.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- High Priority - Raw animal food stored over ready-to-eat food.reach in freezer ground beef over **Corrected On-Site**
- 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 - Employee used handwash sink as a dump sink.by 3 compartment
- 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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1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Reuse of ridged single-use container.butter containers
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - 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 - Interior of reach-in cooler soiled with accumulation of food residue.reach in coolers and walkin cooler
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
- Intermediate - Packaged food not labeled as specified by law.fruit cut
- 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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9/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Onions **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Duct tape used to repair nonfood-contact surface.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-contact equipment in poor repair.freezer door
- Basic - Wall soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.walkin cooler beef next to pastromy
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.liquid eggs **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.chicken over lettuce
- Intermediate - Accumulation of food debris/grease on food-contact surface.knives on the line
- 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 used handwash sink as a dump sink.by coffee machine
- Intermediate - Reach-in cooler shelves soiled with food debris.
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6/14/2013 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Water leaking from faucet/faucet handle. **Repeat Violation**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Unpasteurized juice offered and establishment has no written consumer advisory.
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1/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - No conspicuously located thermometer in holding unit.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed encrusted material on can opener.
- Observed hole in wall.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Plumbing system in disrepair.
- 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.
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. AMBIENT TEMPERATURE OF 63F. DO NOT USE COOLER (END OF COOKING LINE) UNTIL FIXED
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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4/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical - Manager lacking proof of Food Manager Certification.
- 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. Pro
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. TOAST Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. REACH_IN COOLER, OVEN.
- Observed cardboard used as shelf cover. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed unlabeled spray bottle. SOAP
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
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10/14/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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