- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags not maintained
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07/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils on cookline in standing water only 118° F **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over milk and butter in WIC
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed raw beef over raw shrimp in stand up cooler
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2/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Cup with no handle In rice container under prep table **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chili sauce in WIC 53° F at 2:00 p.m. made approximately 5:00 am according to operator. See Stop Sale **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chili sauce in WIC 53° F at 2:00 p.m. made approximately 5:00 am according to operator. See Stop Sale **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sani bucket over 200 ppm chlorine **Corrected On-Site** **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chili sauce in WIC 53° F at 2:00 p.m. made approximately 5:00 am according to operator. See Stop Sale **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Chili sauce in WIC 53° F at 2:00 p.m. made approximately 5:00 am according to operator. See Stop Sale **Corrected On-Site** **Repeat Violation** **Warning**
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10/14/2013 | Routine - Food | Warning Issued |
- Basic - Food stored on floor. Onions stored in back by walk-in. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Corrected on-site refer to stop sale beans 60° F made the day before and orange sauce 45° F made 06/08. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Refer to violation 3D for temp's. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **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. Beans and orange sauce in WIC **Corrected On-Site**
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6/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Employees not informed of acceptable sanitary practices.proper and sufficient handwash
- Critical - Equipment food-contact surfaces and utensils not sanitized. bucket cloths no sanitizer
- Critical - Food-contact surfaces not cleaned between working with raw foods and ready-to-eat foods. Corrected On Site.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. corrected 4th run allow to run 2 times before inserting dishware
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3/c sink
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. in turgid cool water
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. rear door damaged
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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10/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53B-01-1 No professional hygiene and/or foodborne illness training provided. expired
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4/20/2012 | Routine - Food | Call Back - Complied |
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 110f
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No list of certified food service managers available at the establishment.
- Critical - No professional hygiene and/or foodborne illness training provided. expired
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
- Critical - Observed dead roaches on premises. 3 by rar sink
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing before applying glove hands.
- Critical - Observed handwash sink used for purposes other than handwashing. pans food prep
- Observed leaking pipe at plumbing fixture. handsink impedimentto proper handwash wh
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken prep 49f
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. eggs
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
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4/18/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/10/2011 | Routine - Food | Call Back - Complied |
- Critical - Cooked vegetables not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Employees not informed of acceptable sanitary practices. temperatures
- Critical - Hand wash sink lacking proper hand drying provisions. rear hand sink
- 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 dented/rusted cans. peach sauce
- Critical - Observed frozen potentially hazardous food slacking at greater than 41 degrees Fahrenheit. shrimp 56f
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.spoons spatcula
- 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. beef portions, chicken
- Critical - Prep surface not sanitized after contamination and prior to use. when beginning veg prep
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
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10/3/2011 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork too tightly sealed very warm when handled Corrected On Site.
- Critical - Employees not informed of acceptable sanitary practices. 20 sec handwash calibration of thermometer
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. hood
- Observed employee with ineffective hair restraint.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Observed improper storage of maintenance tools that interferes with cleaning. baking area
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed live flies in kitchen.
- Observed soiled wet wiping cloth in use with fresh solution.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Thermometers not calibrated according to manufacturer's specifications.
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6/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. no longer smooth and easily cleanable
- Violation: 42-11-1 Observed unnecessary items on the premise. behind cooler
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3/9/2011 | Routine - Food | Call Back - Complied |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products. Corrected On Site.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
- Observed build-up of grease on nonfood-contact surface.
- Observed cutting board grooved/pitted and no longer cleanable. no longer smooth and easily cleanable
- Critical - Observed dead roaches on premises. 3 by tank
- Observed equipment in poor repair. lexan cover chipped Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed missing/inaccurate warewashing machine data plate.
- Observed take-home food container refilled with potentially hazardous food.
- Observed unnecessary items on the premise. behind cooler
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
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3/8/2011 | Routine - Food | Warning Issued |
- Violation: 29-08-1 Plumbing system in disrepair. main hand sink alternative hand wash prvided
- Critical. Violation: 32-08-1 No waste receptacle provided at handwash lavatory with disposable towels.
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9/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-06-1 Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Violation: 29-08-1 Plumbing system in disrepair. main hand sink alternative hand wash prvided
- Critical. Violation: 32-08-1 No waste receptacle provided at handwash lavatory with disposable towels.
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7/24/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). beef 2 lbs
- 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. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef prep60f
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup at86f
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. beef 102f
- Critical. Observed shell eggs not immediately placed in refrigeration maintaining an ambient air temperature of 45 degrees Fahrenheit or less upon receipt.
- Critical. Observed food stored in a prohibited area. unsanitized 3/c sink
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. apron around baked goods
- Critical. Observed employees using same utensil to handle raw and cooked product.
- Critical. Observed employee improperly washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed cutting board grooved/pitted and no longer cleanable. buckling
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical. Food-contact surfaces not cleaned between contact with different raw animal products. 4 different media on cutting board
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Plumbing system in disrepair. main hand sink
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Observed open dumpster lid.
- Critical. Observed live flies in kitchen.
- Observed grease accumulated under cooking equipment. debris under baking rack
- Critical. Observed pesticide-emitting strip present in food prep area.
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. Employees not informed of acceptable sanitary practices. virtually everything
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7/23/2010 | Routine - Food | Warning Issued |
- Critical. Thermometers not calibrated according to manufacturer's specifications.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed potentially hazardous food thawed in standing water. beef
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. outside on top of ice machine
- Observed employee with ineffective hair restraint. Corrected On Site.
- Critical. Three-compartment sink not cleaned after being used for food preparation or washing wiping cloths. Corrected On Site.
- Critical. Observed missing/inaccurate/damaged gauges on dishmachine.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
- Observed non-bagged garbage in dumpster.
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3/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/14/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Thermometers not calibrated according to manufacturer's specifications.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 110
- Critical. Observed soiled reach-in cooler gaskets. acrp oss from grill
- Critical. Observed spray hose at dish sink lower than flood rim of sink. 3/c sink
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. Employees not informed of acceptable sanitary practices. temperatures
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1/11/2010 | Routine - Food | Warning Issued |
- Critical. Observed dented/rusted cans. beans in dry storage
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw beef stored over raw fish in reach in cooler next to chip storage. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop stored ontop icemachine. Corrected On Site.
- Critical. Observed toxic item stored by utensils. windex stored over warewash area. Corrected On Site.
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9/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/21/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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