- Basic - Buildup of food debris/soil residue on equipment door handles. Clean the food residue from the outside surfaces of the kitchen refrigerators.
- Basic - Interior of microwave soiled with encrusted food debris. Clean the food splash from the inside of the microwave oven.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Do not store frozen foods in plastic-grocery bags; use food-grade-rated "ziplock" bags.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Clear the food debris from the drain, of the hand-washing sink, in the dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Label the open carton of milk with the date it is originally opened.
- Intermediate - Handwash sink used for purposes other than handwashing. Do not scrape dirty dishes, into the hand-washing sink, in the dishwashing area.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean the food crumbs from the inside of the reach-in coolers.
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5/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cucumbers
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Floor area(s) covered with standing water.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Raw animal food stored above unwashed produce.eggs over cilantro
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Case/container/bag of food stored on floor in kitchen.onion
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Meat **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Raw animal food stored above unwashed produce.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets.
- 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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash 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.
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation.
- Observed residue build-up on nonfood-contact surface.base of blender,food splatter
- Observed wall soiled with accumulated black debris in dishwashing area.near three compartment sink
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Equipment and utensils not properly air-dried.
- Observed gaskets with slimy/mold-like build-up.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.beef- Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.on back of reachin coolers ,facing into kitchen area
- Critical - Observed food with mold-like growth. tomatos
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.raw eggs over cooked foods-
- Critical - Observed interior of microwave soiled.
- Observed old labels stuck to food containers after cleaning.need to clean old labels off
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.milks
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed residue build-up on nonfood-contact surface.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.wet nesting
- Food-contact surface not smooth and easily cleanable. lexan pans cracked or broken
- Critical - Handwash sink not accessible for employee use at all times. blocked with utensils
- No copy of latest inspection report.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed food stored on floor. walkin freezer
- Critical - Observed food with mold-like growth.
- Observed open dumpster lid.
- Observed personal item stored with food.ladies purses ,cellular phone ,
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. meats,cheeses ,milks ,creams
- Observed single-service articles stored without protection from contamination. styrofoam boxes not inverted
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meat dishes
- Critical - Stop Sale issued due to adulteration of food product.tomatos moldy
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1/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar,salt,cheeses
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed gaskets/seals on cold holding unit in poor repair.tall reachin coolers against back wall
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Observed gaskets with slimy/mold-like build-up. reachin coolers
- Observed single-service articles stored without protection from contamination. not consistent in inverting single service items
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. womens restroom
- 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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9/21/2010 | Routine - Food | Warning Issued |
- Critical. Observed food stored on floor. Store cases of dry goods, off the floor, in the dry storage area.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue. Cleathe food splash from the inside surfaces of the refrigerators.
- Critical. Observed soiled reach-in cooler gaskets. Clean the food crumbs from the refrigerator-door gaskets.
- Critical. Observed interior of microwave soiled. Clean the food splash from the inside of the microwave oven.
- Observed residue build-up on nonfood-contact surface. Clean the grease from the exterior surfaces of the cookline equipment.
- Observed single-service items stored on floor. Store cases of single-service items, off the floor, in the dry-storage area.
- Observed grease accumulated on kitchen floor. Clean the grease from the floor beneath the deep friers.
- Observed attached equipment soiled with accumulated grease. Clean the grease from the hood filters.
- Critical. Observed unlabeled spray bottle. Label the spray bottle of cleaner with its common name.
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6/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Do not leave sugar in open bags; transfer the contents to a clean, covered container.
- Critical. Drainboards or equivalent not large enough to accommodate all solied and/or cleaned items. Do not dry dishes atop cloth towels; provide additional-dish racks for the air-drying of dishes.
- Critical. Food-contact surfaces not cleaned after being contaminationed. Clean and sanitize the food-preparation tables.
- Observed build-up of food debris on nonfood-contact surface. Clean and sanitize the kitchen countertops.
- Plumbing system improperly repaired. Clear the slow draining basin of the kitchen handwashing sink.
- Observed attached equipment soiled with accumulated grease. Clean the grease from the cookline hood.
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2/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or to discard, the food item.
- Critical. Working containers of food removed from original container not identified by common name. Bulk-food-storage containers, in the walk-in cooler must be labeled with their common-English names.
- Critical. Observed cloth used as a food-contact surface. Do not place the cutting board atop a cloth towel. Corrected On Site.
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8/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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