- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Microwave not functioning.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Light shield damaged/in disrepair.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Dish machine sanitizer level is low.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed salmon at 52°, tilapia 52°, and ground meat at 47° in reach in cooler.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Grease accumulated interior of microwave.
- 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.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Tomatoe sauce covered while cooling.
- Portable fire extinguisher missing from its designated location. For reporting purposes only. Extinguisher on the floor by pizza prep station.
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4/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - License expired within 30 days after expiration date.
- High Priority - Container of medicine improperly stored. Advil stored among food condiments. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed PHF in ric above 41 degrees.
- 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.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Tomatoe sauce prep on site and stored in ric is above 41 degrees.
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10/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris. Observed interior of microwave soiled.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Observed soda nozzle slimed.
- Intermediate - Employee rinsed utensil in handwash sink. Observed cup in hand wash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed food prep in ric did not have date marking.
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3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.SHELFS IN KITCHEN
- Violation: 15-38-1 No mop sink or curbed cleaning facility provided.
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.BACK BATHROOM
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4/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.BACK BATHROOM
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Lights missing the proper shield, sleeve coatings or covers. Corrected On Site.
- No mop sink or curbed cleaning facility provided.
- 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. AT TIME OF INSPECTION
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.SHELFS IN KITCHEN
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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2/20/2012 | Routine - Food | Warning Issued |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed grease accumulated under cooking equipment.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reachin units.
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11/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in unit next to range stove.
- Critical - Manager lacking proof of Food Manager Certification. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reach in unit next to range stove.
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6/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/11/2011 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reachin units. food containers without production dates.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler.
- Critical. Observed food stored in ice used for drinks. lime container stored in drinking ice. front counter.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. reach in cooler. raw chicken stored on the same shelve with cooked meatballs.
- Critical. Observed raw animal food stored over ready-to-eat food. reachin unit. raw chicken over ready to eat lettuce.
- Critical. Observed uncovered food in holding unit/dry storage area. reach in cooler.
- Critical. Observed employee wash hands with no soap. kitchen employee .
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. 3comp sink.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. soap instead of bleach.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen .
- Critical. Handwashing cleanser lacking at handwashing lavatory.kitchen .
- Critical. Establishment operating without a current Hotel and Restaurant license. Corrected On Site.
- 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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1/10/2011 | Routine - Food | Warning Issued |
- Critical. No oyster warning sign with required language provided.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked empanadas.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed an ice machine with no overhead protection.
- Critical. Observed food stored in ice used for drinks. glass bottles .
- Critical. Observed an unprotected ice machine in a customer/nonsecure area
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed utensils stored in crevices between equipment. knives by radio.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed grease accumulated on kitchen floor. under fryer.
- Observed wall soiled with accumulated grease. behind 3comp and handwashing sinks.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- 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 Employees.
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8/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed in standing water. shrIMP and beef.
- Critical. Observed uncovered food in holding unit/dry storage area. reach ins.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed employee wash hands with no soap.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
- 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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1/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed employee dry hands on clothes/apron after washing.
- Critical. Observed employee wash hands with no soap.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers. bread container in the kitchen .
- Observed build-up of grease on nonfood-contact surface. hood filters.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- 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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8/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/17/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/15/2008 | Routine - Food | Warning Issued |
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