- No Violations Were Observed
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10/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in dry storage area.Rice Bin.
- Basic - Ceiling tile missing.Dry Storage Area.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Kitchen **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Open dumpster lid.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. There was no Chlorine Sanitizer in Sanitation Sink. **Corrected On-Site**
- High Priority - Container of medicine improperly stored.in Dry Storage Area.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Stored at Room Temp.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooling over 12 Hours Beans 53°F.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- 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. Display case. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling Cooked Beens in Deep Plastic Bucket, with Thick Plastic Lid. Temped over 53°F after 12 Hours.
- Intermediate - Handwash sink used for purposes other than handwashing.Washing Utensils, Dumping Food Particles. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.Dry Storage Rack.
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07/02/2014 | Routine - Food | Warning Issued |
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Food stored on floor.Rice.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.Beef in HWS, NO RUNNING COLD WATER.
- Basic - Stored food not covered in walk-in cooler.Chicken.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Bottles of Dressing.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Liquid Eggs in the kitchen 67°F. Operator Discarded the Product . Hunk of Beef was being placed in HWS AT room Temp, temped at 55° F. Operator took corrective action by moving it back in to. WIC.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Hunk of Beef being thawed in HWS, AT ROOM Temp.
- Intermediate - Handwash sink used for purposes other than handwashing. Hunk of Meat in HWS
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3/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used for cooked rice.
- Basic - Cutting board has cut marks and is no longer cleanable on the Bain Marie cooler in the kitchen.
- Basic - Hood soiled with accumulated grease.
- Basic - Leaking pipe at plumbing fixture. Under the kitchen Hand wash sink. Water drains on to the floor.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Bain Marie cooler in the kitchen. **Corrected On-Site**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site**
- Basic - Working container of food not labeled in English.
- High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Prepped potatoes in the walk-in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked beans in a crock pot. Turned up the thermostat for the crock pot. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef, chicken over fish. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- 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.
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - No handwashing sign provided at a hand sink used by food employees. Observed in kitchen.
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw shell eggs over avocados. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed raw chicken over raw beef. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Observed in kitchen.
- Intermediate - No soap provided at handwash sink. Observed in kitchen .
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed rice in WIC. **Corrected On-Site**
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4/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.spoons Corrected On Site.
- Equipment and utensils not properly air-dried. Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.chipped platters Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.prep area
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
- Critical - Observed soil residue in storage containers.
- Critical - Observed unlabeled spray bottle.
- Observed utensils stored in crevices between equipment.
- Observed wall soiled with accumulated black debris in dishwashing area.
- 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.
- Critical - Working containers of food removed from original container not identified by common name.
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9/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed attached equipment soiled with accumulated grease.hood
- Critical - Observed buildup of soiled material on mixer head.
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed shell eggs in use or stored with cracks or broken shells.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed unlabeled spray bottle.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.sugar
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7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- light not functioning. hood repeat violation
- Critical - manager lacking proof of food manager certification.
- observed dusty ceiling tiles and/or air conditioning vent covers.
- observed floor area(s) covered with standing water.
- observed food debris accumulated on kitchen floor. walkin
- Critical - observed improper use of bowl/plastic food container or other container with no handle used to dispense ready to eat food cup in suger.
- Critical - observed unlabeled spray bottle. repeat violation
- observed wall soiled with accumulated black debris in dishwashing area. repeat violation
- wet wiping cloth not stored in saitizing solution between uses. Repeat Violation
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3/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - A handwashing lavatory may not be used for purposes other than handwashing.
- A water filter shall be made of SAFE MATERIALS.
- Critical - Conditions of Use. POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY; and (B) Applied so that: (1) A HAZARD to EMPLOYEES or other PERSONS is not constituted; and (2) Contamination including toxic residues due to drip, drain, fog, splash or spray on FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE ARTICLES is prevented, and for a restricted-use pesticide, this is achieved by: (a) Removing the items; (b) Covering the items with impermeable covers; or (c) Taking other appropriate preventive actions, and (d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. (C) A RESTRICTED-USE PESTICIDE shall be applied only by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Fungicide and Rodenticide Act, or a PERSON under the direct supervision of a certified applicator.
- Critical - Easily cleanable receptacles shall be provided for waste materials and such receptacles in bathrooms for women shall be covered.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Storage or Display of FOOD in Contact with Water or Ice. (A) PACKAGED FOOD may not be stored in direct contact with ice or water if the FOOD is subject to the entry of water because of the nature of its PACKAGING, wrapping, or container or its positioning in the ice or water. (B) Except as specified in Paragraphs (C) and (D) of this section, unPACKAGED FOOD may not be stored in direct contact with undrained ice. (C) Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water. (D) Raw chicken and raw FISH that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale.
- Using Dressing Rooms and Lockers. (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
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12/6/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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