- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
- Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors. Back door. **Repeat Violation**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shell eggs over produce. **Corrected On-Site**
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11/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - Outer openings not protected with self-closing doors.
- High Priority - Employee washed hands with cold water.
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08/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. Above back door.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Bowl in flour
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon and ladel 77°
- Basic - Outer openings not protected with self-closing doors. Back door.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish 44°
- High Priority - Toxic substance/chemical stored by or with food. Sani kleen on shelf with crock pots of soup and onions
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
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5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Microwave held together by duct tape.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walkway to kitchen
- Basic - No handwashing sign provided at a hand sink used by food employees. Mens room.
- Basic - Storage of maintenance equipment in areas that may result in cross contamination. Duster by serving plates. **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale. Fire roasted salsa
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Flour
- Basic - Case/container/bag of food stored on floor in dry storage area. Plastic tub of flour, tub of onions and jugs of oil.
- Basic - Cutting boards has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Exposed wood on shelf by 3 bay sink, reseal needed. **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
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9/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Wet nesting
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Board slicer attached to in peeling with water damage visible. Shelving by dish sink paint worn no longer non absorbent.
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12/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an employee with artificial nails/nail polish serving food without wearing intact gloves.
- Critical - Observed food employee wearing studded bracelet while serving food.
- Critical - Observed moderately soiled slicer.
- Observed old labels stuck to food containers after cleaning.
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8/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.bar
- Critical - Observed interior of reach-in freezer lightly soiled with accumulation of food residue.
- Observed personal care item stored with food.jackets shirt
- Critical - Observed unlabeled spray bottle. Corrected On Site.
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1/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. Corrected On Site.168F
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.10 ppm. MUST MANUALLY SANITIZE DISHES IN 3 BAY SINK
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.60 seats.
- Critical - Observed COOKED SHELL EGGS cooled by BEING IN A DEEP PAN
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.stored on top of microwave
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.when appling gloves
- Observed employee with no hair restraint.cook Repeat Violation.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.rinsed hands in 3 bay sink than applied gloves
- Critical - Observed handwash sink used for purposes other than handwashing.server hand sink used as dump station
- Critical - Observed heavy encrusted, soiled material on potatoe slicer.
- Critical - Observed server getting dirty dishes and placing them in bucket and did not wash hands when filling drinks
- Critical - Observed spray bottle of cleaner stored over potatoes in kitchen
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.gap at back door
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.when handling dirty dishes and did not remove glives when handling clean
- Wet wiping cloth not stored in sanitizing solution between uses.cook line
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11/23/2011 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- No copy of latest inspection report.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.cardboard is being used as a shelf liner in the sErvice area reach in cooler and is not changed daily
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed live flies in kitchen.3 to 4 live active flies are observed in the kitchen. a food delivery is being done during the inspection
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4/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.in the kitchen
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9/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed bulk food available for consumer self-service not properly labeled.non exempt tuna is in use for seared tuna, all tuna not exempt or having had parasite destruction must be cooked to 145 degrees fahrenheit
- Critical. Observed potentially hazardous food thawed in standing water.fish Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.in use knives are stored between work tables Corrected On Site.
- Single-service containers not constructed with the required characteristics.non food grade are used to store raw bulk foods
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground.
- Critical. Vacuum breaker mising at hose bibb.on one side of the mop sink , both ouglets must have back flow preventers
- Critical. Hand wash sink lacking proper hand drying provisions.in the kitchen
- Critical. Outer openings not protected with self-closing doors. back kitchen door
- 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 This violation must be corrected by : 9-29-2010.
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7/27/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed single-service items stored on floor. Corrected On Site.
- Observed leaking pipe at plumbing fixture. plumber has been called, under triple sink.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed unlabeled spray bottle. bar area.
- No Heimlich maneuver sign posted.
- 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. New establishment will have new employees trained within sixty days of hire.
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4/21/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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