- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, tube for sanitizer, and reach in cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, spinach pie 121°. Corrective action taken. Manager time marked and will discard at 7 pm.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Nonfood-grade basting brush used in food.
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08/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
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4/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Single-service articles not stored inverted or protected from contamination.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.gyro at 106°. Retested at temperture at 167° French fries at 87°. management time marked and will discard at 5:00 pm **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification. Not on site. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Had quaternary needed chlorine.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottles not label throughout business. **Corrected On-Site**
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8/16/2013 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.....Raw chicken above gyro meats. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.....00 ppm. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions....frontline . Corrected On Site.
- Observed a nonfood-grade basting brush used in food.....cooke line.
- Critical - Observed handwash sink used for purposes other than handwashing.....some food evidence in hanwashing sink, back room. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.....rice, gyro meat in true reach in cooler , back room. Corrected On Site.
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.....using like dumping sink, ground beef in handwashing sink. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....hummus 48 degrees . Corrected On Site. food being held less than 4 hours . food moved to freezer
- Critical - Observed potentially hazardous food thawed in standing water....chicken Corrected On Site.
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6/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions....front line .
- Critical - Handwash sink not accessible for employee use at all times.....obstructed by buckets . back room. Corrected On Site.
- Critical - No drainboards or equivalent provided for soiled items.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit......home made pH dressing , cheese 45 degrees F. frontline reach in cooler . food being held less than 4 hours . adjusted thermostate . Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed uncovered food in holding unit/dry storage area....marinated pork, cut onion in true refrigerator . Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked....hummus , home made potentially hazardous dressings ,true refrigerator .
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1/30/2012 | Routine - Food | Warning Issued |
- Violation: 29-18-1 Drain cover(s) missing. on frontline by bain marie.
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12/29/2011 | Routine - Food | Call Back - Complied |
- Drain cover(s) missing. on frontline by bain marie.
- Equipment and utensils not properly air-dried.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. washing equipment, utensils and containers without sanitizing. washed in 3 compartment sink and rinsed without sanitizing. no sanitizing step used abd items placed in sanitizing compartment to dry because lack of drain boards or similar.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- 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 This violation must be corrected by : 12/05/2011.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Observed single-service articles improperly stored. platic knifes and forks not stored with handles facing up/one way in container on frontline / service station. Corrected On Site.
- Wet mop not hung to dry. Corrected On Site.
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10/3/2011 | Routine - Food | Warning Issued |
- Ceiling tiles missing/misplaced.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. --- refrigerator drawers in cookline.
- Observed water leaking into ceiling light fixtures.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. --- Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. --- PROVIDED OPERATOR CONSUMER ADVISORY FORM.
- Critical - Sink compartments too small to accommodate utensils or equipment. 1. DISHMACHINE as shown on plans has not been installed. 2. Three compartment sink barely allow for proper manual sanitizing of tubs used for marinating meats. 3. 3 COMPARTMENT SINK has no drainboards. Two shelves approx. 18" each are above the sink. OPERATOR AGREES TO INSTALL AT LEAST TWO MOR LIKE SHELVES FOR AIR DRYING OF MANUALLY WAREWASHED ITEMS. 4. Operator Stated that he is installing a Sanitizer Dispenser for Quatanary Ammonium at 3 COMPARTMENT SINK.
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6/13/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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