- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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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10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over ready to eat (Cuban sandwich) . **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs 78°f. Corrective action: shell eggs must be used within 4 hrs if kept at room temperature which is over 45°f .
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6/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Meat and pasta 108°f. Placed back on Microwave to reach required temperature.**Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- 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. Meat and pasta 108°f. Corrective action : Placed back on microwave to reach 165°f. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs 52°f. Corrective action : Placed in reach in cooler . **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Shell eggs kept at room temperature. Shell eggs 52°f . No time mark.
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1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Shell egg flat 56°f. Discarded on site . No time marking. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. Discarded on site. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Single service package (coffee cups). **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Food debris in it. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For shell eggs flat at room temperature 56°f. **Corrected On-Site**
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9/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.(front pastry box)
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2/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[croquetes @ 129 degrees ] Corrected On Site.
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8/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.
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2/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. 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.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site. CROQUETTES
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9/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed employee improperly washing hands. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
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5/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
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1/18/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Lights missing the proper shield, sleeve coatings or covers.
- 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
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10/7/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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