- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Hot water supply not maintained during peak periods.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soil residue in food storage containers.
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09/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
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12/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Dry storage shelves with rust that has pitted the surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Wall soiled with accumulated grease. **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.fruits cut at counter
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7/9/2013 | Routine - Food | Warning Issued |
- Basic - Wall soiled with accumulated food debris. **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. 3 compartment sink
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- 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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1/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up.WALK IN COOLER
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of microwave soiled.IN KITCHEN
- Critical - Working containers of food removed from original container not identified by common name.SQEEZE BOTTLES
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner. MASHED POTATOES IN WALK_IN COOLER COVERED. Corrected On Site.
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3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing in food preparation room or area. ROOM WITH SLICER
- Light not functioning. WALK_IN COOLER
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8/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site. DISCARDED
- Critical - Hand sink missing in food preparation room or area. SIDE ROOM
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- 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
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. SLICING BREAD Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. ALUMINUM YRAY IN TOP OF TRASH CAN Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner. BAG OF PORK SHOULDERS DEFROSTING IN 3-COMPARTMENT SINK. Corrected On Site.
- Observed utensils stored in crevices between equipment. Corrected On Site.
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4/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. NEED SPLASHGUARD BETWEEN KITCHEN HANDWASH SINK AND PREP TABLE.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Hot water not provided/shut off at employee hand wash sink. RESTROOM
- Critical. Vacuum breaker mising at hose bibb.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- 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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12/2/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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