- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Ceiling tile grid/support structure in warewashing area rusted.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area. Purse, bag, and cell phone
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Hole in ceiling. By Fontana front cooking area.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed raw fish 51 f, sauce 47-48 f at reach in cooler. Operator transferred products to rapid cool. Observed lobster salad 48 f(about 30 minutes ), tuna salad ( about 30 minutes )-employee transferred product to rapid cool.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided.red apples and green apples
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11/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile grid/support structure in warewashing area rusted. **Repeat Violation**
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. At the time of callback inspection, the dishmachine temperature at the gauge was 148 f. The thermallabel temperature sensitive tape did not turn black to indicate the dish reached the appropriate temperature. The chef used their own strips and so did I. No change.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Only one reach in cooler left to put shelves in.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
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08/26/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Ceiling tile grid/support structure in warewashing area rusted. **Repeat Violation**
- Basic - Cove molding at floor/wall juncture broken/missing.by cascade dish washing area.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Palm and cascade walk in cooler.
- Basic - Leaking pipe at plumbing fixture.
- Basic - Presetting of unprotected tableware outdoors. Observed birds flying around the tables containing tableware.
- Basic - Presetting of unwrapped silverware outdoors.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. Cascadeand palm walk in cooler. **Repeat Violation**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Dish washing hand washing sink.
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6/23/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of debris on drainboards or equivalent.
- Basic - Ceiling tile grid/support structure in warewashing area rusted. **Repeat Violation**
- Basic - Clean equipment stored on floor. Plastic containers **Corrected On-Site**
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. **Repeat Violation**
- Basic - Cove molding at floor/wall juncture broken/missing.by cascade dish washing area.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Palm and cascade walk in cooler.
- Basic - In-use tongs stored on oven door handle. **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - Leaking pipe at plumbing fixture.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Paper towel used as liner for food container. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Presetting of unprotected tableware outdoors. Observed birds flying around the tables containing tableware.
- Basic - Presetting of unwrapped silverware outdoors.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. Cascadeand palm walk in cooler. **Repeat Violation**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Chicken stock 2 gallon-located at walk in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 61 f, ham 59 f, cheese 57 f, couscous 49 f, cooked risotto 48 f, cooked rice 46 f, cooked chicken 48 f, raw salmon 48 f,
- High Priority - Potentially hazardous (time/temperature control for safety) food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. Pork roast at 130 f-served on buffet as per logging chart for time/temperature.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausages 128 f, oatmeal 130 f, salsa cream sauce 130 f,
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw fish.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Chocolate fountain
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 2 lbs of grilled chicken.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employees at omelette station on buffet washed hands at a station without hot water. And not an approved HWS.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Dish washing hand washing sink.
- 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. Reach in cooler (cascade area) contains cooked chicken 48 f, roasted veggies 48 f, salmon 48 f.
- Intermediate - Water filter not changed according to manufacturer's instructions.
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6/22/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Ceiling tile grid/support structure in warewashing area rusted.
- Basic - Cloth used as a food-contact surface. **Repeat Violation**
- Basic - In-use tongs stored on oven door handle. **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Masking tape used to repair nonfood-contact surface.
- Basic - Paper towel used as liner for food container.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - Fish that has been reduced oxygen packaged onsite was not maintained frozen before and during packaging. See stop sale. Raw Salmon not maintained frozen, raw grouper 1 1/2 lbs
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over rte bread **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Cooked pasta marked 5/21.
- High Priority - Reduced oxygen packaged fish packaged onsite no longer frozen and not removed from reduced oxygen package. Raw Salmon 2 lbs
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. WC, quaternary, 400 ppm
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- 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. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Lemon slicer
- Intermediate - Handwash sink used for purposes other than handwashing. To drain pasta
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6/3/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site** **Repeat Violation**
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. **Corrected On-Site** **Repeat Violation**
- Basic - Cloth used as a food-contact surface. **Corrected On-Site** **Repeat Violation**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Duct tape used to repair nonfood-contact surface. Handle at reach in cooler
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Pastry section
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Hand washing sink.
- Basic - Gaskets/seals on holding unit in poor repair. On ice machine.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Repeat Violation**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Stored food not covered in walk-in freezer. Raw fish
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Displayed food not properly protected from contamination. Bread stored in container
- 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. For cold cooked salmon. Smoked sLmon from Salmon cupquelan **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cooked osso bucco **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket on above food preparation surface or food.
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For breakfast buffet -for ham, cheese, cut melons, butter, milk , yogurt. Operator had a log sheet with temperature and time. **Corrected On-Site**
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4/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Pans with frozen portioned squid **Corrected On-Site**
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Utensils next to handsink **Corrected On-Site**
- Basic - Cloth used as a food-contact surface.to cover washed lettuce **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Pot wash area
- Basic - Floor tiles cracked, broken or in disrepair. Pot wash area ( small section in the middle) standing water inside.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cantaloupe 68 f, ham 70 f (removed from reach in cooler 1 hour ago
- High Priority - Raw animal food stored over ready-to-eat food. Raw duck breast over rte sauce **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At the Fontana dining, breakfast
- 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 - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Equipment drain line draining into handwash sink. Located in room dining section of main kitchen
- Intermediate - Handwash sink not accessible for employee use due to being blocked by cart. **Corrected On-Site**
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples
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9/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Soil residue build-up on nonfood-contact surface.(rusted shelves for clean pot/ pan storage located next to 3-comp sink)
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Intermediate - Encrusted material on can opener blade.
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.[bakery ara and galley area]
- Critical - Electrical outlet missing cover plate. For reporting purposes only.[Pizza oven area at Fontana]
- Equipment or utensils not designed or constructed in a durable manner.[reachin shelving at Fontana kitchen area with rust ]
- Critical - No handwashing sign provided at a handsink used by food employees.[Galley]
- Critical - Observed buildup of slime in the interior of ice machine. [main kitchen ]
- Observed cutting board grooved/pitted and no longer cleanable. [some in main kitchen ]
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed gaskets with slimy/mold-like build-up.[galley area]
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. [chicken over sea food ]-Gard-Marjie
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.[beef over vegetables ]-Fontana area
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[CUTTING BOARDS in main kitchen and dish wash area]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cook eggs
- Critical - Observed soiled reach-in cooler gaskets. [most reach IN COOLERS]
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9/19/2012 | Complaint Full | Inspection Completed - No Further Action |
- Ceiling tile missing. mopsink areaa
- Clean wiping cloth not properly stored.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed cleaned wiping cloth that has food debris/soil.
- Observed cutting board grooved/pitted and no longer cleanable. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Observed hole in wall. cooking area kitchen
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. dishmachine
- Observed soiled wet wiping cloth in use with fresh solution.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Wet mop not hung to dry.
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5/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed potentially hazardous food thawed in standing water. fish
- Critical - Observed uncovered food in holding unit/dry storage area. most coolers
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walking
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
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12/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - No current boiler certification provided/available. For reporting purposes only. FOR FIRST 4 BOILERA.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee dry hands on clothes/apron after washing. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed handwash sink used for purposes other than handwashing. Repeat Violation.
- 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. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Repeat Violation.
- Wet mop not hung to dry. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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5/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Corrected On Site.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. CONTINENTAL BREAKFAST.
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. 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 employee with no hair restraint.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed gaskets with slimy/mold-like build-up.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
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9/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Grouper used in ceviche.
- 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.opened package of cheese not labled
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.beef 45; chickens 46; sauce 45
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. service refrigerator
- Critical. Raw animal food not properly separated from ready-to-eat food.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. moldy
- Critical. Observed improper use of detergent-sanitizer when there is no distinct water rinse.sanitizing agent mix not accurately mixing at final rinse dishes wet at discharge
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed residue build-up on nonfood-contact surface.pizza oven
- Observed residue build-up on nonfood-contact surface - pizza oven outer surfaces.
- Observed reuse of single-service articles - Shells .
- Critical. Vending machine area not provided with individual towels where employees service bulk food machines.
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4/23/2010 | Routine - Food | Warning Issued |
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.temporary set up
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3/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed ceiling in disrepair.
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10/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/13/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/12/2009 | Routine - Food | Warning Issued |
| No report available. | 12/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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