- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees by cookline
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese and cut lettuce 47-49°Fin standing glass reachin cooler in kitchen , TCS foods moved to another unit for cooling and cold holding. Corrective action taken.
- High Priority - Raw animal food stored over cooked food. Raw shell eggs over cooked sauces in walkin cooler. **Corrected On-Site**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reachin cooler across from cookline at 52°F ambient temperature. Food placed on ice or moved to another unit.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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6/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen. Observed bag of carrots stored on floor in kitchen **Corrected On-Site**
- High Priority - Pots or other cooking equipment not being sanitized. Observed employee wash and rinse large metal bowl with no sanitizing step **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed whisp stored in handwash **Corrected On-Site**
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Equipment in poor repair. Ambient temperature n reachin cooler across from cookline at 51°F, do not store any TCS food inn this unit until it is able to maintain 41°F or below. Repair company on site during inspection. Corrective action taken.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sauce, mango salsa , butter , etc in reachin cooler across from cookline at 50°F -53°F. Food voluntarily discarded. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over lemons in walkin cooler, and fish over cooked food in standing reachin cooler by walkin cooler. **Corrected On-Site**
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6/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Food stored on floor. Observed bag of onions stored on floor
- Basic - Soiled dry wiping cloth in use.observed employee use dry wiping cloth to wipe prep surface then remove egg batter from hands
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed employee put on gloves and begin food prep without washing hands
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed employee handle raw fish then egg batter dry gloves on dry wiping cloth then remove gloves and put on new pair without washing hands
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed rice and raw fish above 48?F in walk in cooler with ambient air temp at 48?F
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed walk in cooler with ambient air temp at 48?F
- Intermediate - Encrusted material on can opener blade.
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1/23/2013 | Routine - Food | Warning Issued |
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.items wic
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. using bowl to dispense flour
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sauces small ric
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. rice Corrected On Site.
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6/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
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12/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee eating while preparing food. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical - Thermometers not calibrated according to manufacturer's specifications.
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6/16/2011 | 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 - No waste receptacle provided at handwash lavatory with disposable towels. main
- Observed cutting board grooved/pitted and no longer cleanable. reseal ends of cutting board
- Critical - Observed food stored on floor. walkin Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp 46 f Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. sauces
- Critical - Outer openings not protected with self-closing doors. rear of kitchen
- Critical - Person in charge failed to insure employees are properly sanitizing equipment. Corrected On Site.
- Critical - Toilet stall door or partition missing for bathroom with more than 1 toilet facility if used for storage decommisison plumbing
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1/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. scallops, beef Repeat Violation.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed build-up of grease on nonfood-contact surface. between equipment
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. ladels and spatulas
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. main sink
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Critical. Employees not informed of acceptable sanitary practices. temps plus proper handwash
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4/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- black debris build up dish wash area
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12/29/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed packaged food not labeled as specified by law.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. salad items
- Observed gaskets/seals on cold holding unit in poor repair. cookline ric
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. dish wash area lights burn out
- Carbon dioxide/helium tanks not adequately secured. kitchen
- No copy of latest inspection report.
- Critical. No professional hygiene and/or foodborne illness training provided. fax 2393444995
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12/28/2009 | Routine - Food | Warning Issued |
| No report available. | 5/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/4/2009 | Routine - Food | Inspection Completed - No Further Action |
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