- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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10/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Light not functioning.kitchen **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. **Warning**
- 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. **Warning**
- 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. **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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3/17/2014 | Routine - Food | Warning Issued |
- Basic - Ice scoop handle in contact with ice.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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 - Encrusted, soiled material on slicer.
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8/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair.handle on reach in cooler
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored.
- 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.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.none **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 - Handwash sink not accessible for employee use at all times.blocked with sanitizer bucket
- 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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3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.back walkway near storage room
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed dead roaches on premises. in back storage room -
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.milks ,meats,cheeses
- Critical - Observed roach activity as evidenced by live roaches found- one live roach noted -near soda machine
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10/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. kitchen area
- Observed ceiling in disrepair. water leaks
- Observed nonfood-contact equipment in poor repairhandle on reachin coolers
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.employee restroom
- Critical - No handwashing sign provided at a handsink used by food employees. employees restroom
- Observed ceiling in disrepair. looks like water damage
- Critical - Observed encrusted material on can opener.
- Observed hole in ceiling.insulation falling from ceiling
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. using portion cup to dip cubed ham for omlette
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11/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.all dishes held over more than 24 hours need date marking
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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5/10/2011 | 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. white refrigerator in back
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. several reachin cool
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.cutting lettuce - Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. coldcuts ,cheeses
- Observed utensils stored in crevices between equipment. knife
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/26/2011 | 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. meats,cheeses ,milks ,creams need date marking Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. foods taken out of original package have to be labeled
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. eggs stored over butter
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed gaskets with slimy/mold-like build-up.reachin coolers
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. plates and bowls on cookline need to be inverted
- Observed utensils stored in crevices between equipment. knives - Repeat Violation.
- Critical. Observed unlabeled spray bottle. label bottles as to their contents
- Wet mop not hung to dry.
- Carbon dioxide/helium tanks not adequately secured.
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9/21/2010 | 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. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or to discard, the food item.
- Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labelled with their common names.
- Critical. Observed food stored in ice used for drinks. Do not store chocolate milk in ice for drinks. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Store the stacks of clean dishes, above the cookline, in the inverted position.
- Observed utensils stored in crevices between equipment. Do not store cutting knives in the cracks between equipment. Corrected On Site.
- Critical. Observed an uncovered electrical box. For reporting purposes only. Replace the missing-box cover, on the electrical box, in the electrical room.
- Critical. Hotel and Restaurant license not properly displayed. Post the current copy of your state license.
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5/6/2010 | 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. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intebded to indicate by when to serve, or to discard, the food item.
- Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labelled with their common name.
- Critical. Working containers of food removed from original container not identified by common name. Label the bulk-food-storage containers with the common name of their contents.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Do not leave pancake batter in an open bag; transfer the contents to a clean, covered container.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Do not line shelves with newspaper.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only. Hood-fire-suppression system is past due to be serviced and tagged.
- Critical. Portable fire extinguisher tag out-of-date. For reporting purposes only. Fire extinguishers are past due to be serviced and retagged.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. Electrical-extension cords are prohibited ithe operation of a restaurant. Install adequate electrical-wall outlets to allow for each appliance to plug directly into the wall.
- Critical. 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. REMINDER: New employees must pass Food Safety Training within 60 days of hiring.
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1/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Do not leave wiping cloths lying othe countertop; store them in sanitizing buckets between uses.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping clOths lying on countertops; store them in sanitizing buckets between uses. Corrected On Site.
- Faucet/handle missing at plumbing fixture. Replace the cold-water handle on the handwashing sink ithe men's restroom.
- Wet mop not hung to dry. Rinse mop, and hang it to dry after each use. Corrected On Site.
- Observed improper storage of maintenance tools that interferes with cleaning. Empty dirty mop water, into the mop sink, after each use. Corrected On Site.
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8/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/19/2008 | Routine - Food | Inspection Completed - No Further Action |
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