- Basic - Bowl or other container with no handle used to dispense food. At cheese container at cookline prep cooler. **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on shelving above prep cooler at cookline. **Corrected On-Site**
- Basic - Mop sink area in disarray .
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter area. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. At TRAULSEN cooler in cookline area.
- Basic - Working containers of food removed from original container not identified by common name. Flour container.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked mushrooms at 54° F and cooked onions at 87° F at cookline under no temperature control. Placed inside reach in cooler to cool down and maintain 41° F. Corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food. Cooked wings under raw beef at Ascend cooler. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. At cookline cooler.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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07/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. At Oreo crumbs container.
- Basic - Case of single-service articles stored on floor in kitchen. Takeout container lids.
- Basic - Case/container/bag of food stored on floor in walk-in freezer. Ice bag
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter area. **Repeat Violation**
- Basic - Open dumpster lid.
- Basic - Reach-in cooler gasket torn/in disrepair. At True Refrigerator in front line area.
- Basic - Rubber/plastic/vinyl spatula cracked/chipped.
- Basic - Soiled reach-in cooler gaskets. At freezer in cookline area.
- Basic - Sponge used to clean and sanitize food-contact surface. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked onions at 84° F and cooked mushrooms at 93° F at cookline under no temperature control. Placed on top of grill to maintain 135° F or above. Must discard within 4 hours from leaving temperature control.
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1/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Bag of onions. **Corrected On-Site**
- Basic - Equipment in poor repair. Front cover plate missing at TRUE refrigerator.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter area HANDWASH sink.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. At cookline freezer.
- Basic - Soiled reach-in cooler gaskets. At cookline cooler and freezer.
- Basic - Sponge used to clean and sanitize food-contact surface. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Wd40 next to seasoning bottle. **Corrected On-Site**
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7/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, vegetables.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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3/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/1/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler on cookline. Ambient air temperature 52 degrees. Repeat Violation. This violation must be corrected by : 07/26/12.
- Critical - Hot water not provided/shut off at employee hand wash sink, by true unit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, garbonzo beans, raw beef and cheese. Reach in on cookline, all food 52 degrees.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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7/25/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
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3/6/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler on cookline, Asend. This violation must be corrected by : 03/03/12.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, wiping face then not changing gloves. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, bison, beef, cheddar and jack cheese, garlic yogurt.All 45 degrees. Management moved to working cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, soups.
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3/2/2012 | Routine - Food | Warning Issued |
- Critical - No handwashing sign provided at a handsink used by food employees, all handwashing sinks.
- 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
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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12/20/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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