- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. In cooler across from convection oven.
- Basic - Ceiling soiled with accumulated dust including walls by 3 compartment sink.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Manager threw sponge away **Corrected On-Site**
- Basic - Hood soiled with accumulated grease including filters.
- Basic - Storage of tools on shelf above or with food. On top of prep table. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of prep table. Manager stored towel in sanitizing solution. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.by convection oven in kitchen
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 2 Handwashing sink in kitchen **Corrected On-Site**
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08/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Some foods not label in walk in cooler
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Stove, prep table, reach in cooler
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling tile in disrepair. Some need changeling in kitchen.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Entire kitchen.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Back room
- Basic - Floor drains/drain covers heavily soiled. Mop drain
- Basic - Food debris accumulated on kitchen floor. Throughout entire kitchen
- Basic - Food debris/dust/grease/soil residue on exterior of oven. Black substance.
- Basic - Hole in wall. By back hall way
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Dirty, old burnt food.
- Basic - Light not functioning. In kitchen needs replacement
- Basic - Light shield damaged/in disrepair. By prep area
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Storage of tools on shelf above or with food. Prep table
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Entire kitchen area.
- Basic - Wall soiled with accumulated food debris. Throughout entire kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. In stove area and prep area
- Basic - Working containers of food removed from original container not identified by common name. Flour not label
- High Priority - Live, small flying insects in food preparation area.
- Intermediate - Cutting board(s) stained/soiled. By prep area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both in kitchen
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - Reach-in cooler shelves soiled with food debris. By cook area.
- Intermediate - Slicer blade guard soiled with old food debris. Some accumulation old foods
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3/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/6/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation.COOK **Repeat Violation**
- Basic - Equipment in poor repair.REACHIN NOT MAINTAINING 41°. Cooksline
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.SCOOP HANDLE IN SALT
- Basic - Soiled dry wiping cloth in use.
- Basic - Stored food not covered in walk-in cooler. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.45°
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.COOKED CHICKEN 45° sliced cheese 45 PEPPERONI SLICES 45°. Ambient 45°. 2 door REACHIN cooksline
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Food manager certification expired.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **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.Cooked sausage, chicken, soups sauces. WIC
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8/23/2013 | Routine - Food | Warning Issued |
- Basic - Ceiling in disrepair.stains. Front counter area
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on kitchen floor.UNDER HANDSINK
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.FREEZER
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Stored food not covered in walk-in cooler.
- 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.COOKED SAUSAGE
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.COOKED SAUSAGES ROOM TEMP. LESS THAN FOUR HRS ON TABLE
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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3/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.BROKEN SHIELD
- Critical - No conspicuously located thermometer in holding unit.COOKSLINE REACHINS BOTH UNITS
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.BOTTOM OF REACHIN COOKSLINE
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.COLD CUTS 51degrees TOP less than 4hours in unit REMOVED TO REACHIN IN SAME AREA
- Observed residue build-up on nonfood-contact surface.STOVE TOP
- Observed single-service articles improperly stored.TO GO CONTAINERS
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.COOKED SOUPS SAUCE
- Critical - Working containers of food removed from original container not identified by common name.BULK FOOD CONTAINERS
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8/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of microwave soiled.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. containers of cooked pasta - walkin cooler .
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2/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen .
- Observed nonfood-contact equipment in poor repair - rusty 2nd shelf - prep table .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pizza preping unit at 50-51 degrees F . service call advised . relocate PHF to walkin cooler until unit repaired .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. multiple containers of cooked pasta - walkin cooler .
- Wet wiping cloth not stored in sanitizing solution between uses. sanitizer bucket not set up.
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10/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen .
- Observed grease accumulated on kitchen floor. behind cooking equipment .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. preping/cooler drawer unit at 52-53 degrees F . relocate PHF to other cooling units . service call advised .
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6/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/11/2011 | Routine - Food | Call Back - Complied |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. middle preping unit at 53 - 55 degrees F. service call advised . This violation must be corrected by : 3/10/11.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. shell eggs over beef - walkin cooler .
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. chloride greater than 200ppm - sanitizer bucket .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. multiple containers - walkin cooler .
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3/9/2011 | Routine - Food | Warning Issued |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 22-15-1 Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. lower shelve of preping tables .
- Violation: 37-14-1 Observed ceiling in disrepair. water damage - kitchen .
- Violation: 38-10-1 Light not functioning. overhead - kitchen .
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12/21/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. luncheon meat bodies - walkin cooler
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. multiple containers - walkin cooler.
- Critical. Observed food being cooled by nonapproved method. large pot of sauce - walkin cooler .
- Critical. Observed torn packages/bags of food exposing the contents to contamination. open sacks of flour - dry storage area.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Observed residue build-up on nonfood-contact surface. lower shelve of preping tables .
- Observed single-service articles improperly stored. hinged containers & aluminum pans not inverted .
- Plumbing system in disrepair. drain pipe from handwashing sink draining into a bucket - kitchen .
- Critical. Hand wash sinks lacking proper hand drying provisions. kitchen .
- Observed grease accumulated on kitchen floor. beneath cooking equipment .
- Observed food debris accumulated on kitchen floor.
- Observed attached equipment soiled with accumulated grease. stovetop.
- Observed ceiling in disrepair. water damage - kitchen .
- Light not functioning. hood light out.
- Light not functioning. overhead - kitchen .
- Wet mop not hung to dry.
- 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. This violation must be corrected by : 12/8/10.
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10/8/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. luncheon meat bodies - walkin cooler .
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. multiple containers of cooked pasta - walkin cooler .
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. wisk.
- Critical. Observed interior of microwave soiled.
- Observed reuse of single-service articles. tea in milk/water jugs.
- Critical. No handwashing sign provided at a handsink used by food employees. womens restroom .
- Observed food debris accumulated on kitchen floor. beneath cooking equipment .
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6/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. luncheon meat bodies - WIC.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. multiple containers - WIC.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. open bag of flour - dry storage area.
- Observed employee with no hair restraint.
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1/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. a few items dated 7/26/09 - WIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. see # 4.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN PREPING UNIT TEMPS. MARGINAL. SERVICE CALL ADVISED .
- Observed employee with no hair restraint.
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8/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/22/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/29/2008 | Routine - Food | Call Back - Complied |
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