- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored in holding unit not covered. POTATOES IN WALK IN COOLER. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. CHICKEN SALAD @ 55°; SHRIMP @ 52°; RAVIOLI @ 52°; CORN DOG @ 55°; SOUP @ 52°; CHICKEN @ 62°; CANADIAN BACON @ 53°; PORK SAUSAGE @ 60°; CUBAN SANDWICH @ 58°. STOP SALE ISSUED FOR ALL FOODS.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. SEE TEMPERATURE CHART AND STOP SALE FORM.
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. PULLED PORK. **Corrected On-Site**
- 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. OUTSIDE FREEZER.
- Intermediate - Refrigerated drawers 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. UNDER GRILL
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08/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. RAW EGGS NEXT TO AND IN CONTACT WITH RTE DRESSINGS/SAUCES IN WALK IN COOLER.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. COOKED CHICKEN BREASTS @ 121°.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. GROUND BEEF ABOVE DOUGHBALLS.
- 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. MILK.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Spray bottle containing toxic substance not labeled. BLUE LIQUID BY OUTSIDE CHEST FREEZERS.
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4/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. SUGAR
- Basic - Buildup of food debris/soil residue on equipment door handles. OUTSIDE REACH IN FREEZERS.
- Basic - Clean equipment stored on floor. DISH RACKS. **Corrected On-Site**
- Basic - Duct tape used to repair nonfood-contact surface. ICE MACHINE LID.
- 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.
- Basic - Employee personal items stored in or above a food preparation area. CELL PHONE.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use ice scoop stored on soiled surface between uses. TOP OF ICE MACHINE.
- Basic - Interior of ice bin with rust that has pitted the surface. BOLTS RUSTED and PITTED.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. AT WAIT STATION.
- Basic - Unprotected ice machine in a customer/nonsecure area.
- Basic - Wet mop not stored in a manner to allow the mop to dry. ON FLOOR.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. LESS THAN 50 ppm.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. SHRIMP @ 54°. SALMON @ 52°.
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. DICED POTATOES. 52° AFTER 6 HRS. CORRECTIVE ACTIONS TAKEN.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. RAW CHICKEN ABOVE FRIES
- 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 missing in food preparation room or area. WAIT STATION..
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Slicer blade soiled with old food debris.
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11/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. metal insects in storage
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. plates by soup station
- No mop sink or curbed cleaning facility provided.
- Critical - Observed 2 dented cans of red peppers in storage area 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. cook in kitchen
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. cook in kitchen
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed open dumpster lid. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. reach in cooler gasket
- Observed single-service articles improperly stored. plate lids in service area Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. plant food in walk in cooler Corrected On Site.
- Critical - Observed unlabeled spray bottle. bleach, degreaser in kitchen Corrected On Site.
- Observed utensils stored in crevices between equipment. knife in kitchen Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. plant food walk in cooler Corrected On Site.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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11/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed handwash sink used for purposes other than handwashing. storing chemical
- Critical - Observed unlabeled spray bottle. sheild and shine
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7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. produced in walk in cooler Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. storing utensils
- Critical - Observed uncovered food in holding unit/dry storage area. plantfood , sauces in walk in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken in walk in cooler
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3/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried, wet stacking.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit, reach in cooler at waitstation.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine, chlorine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed food being cooled by nonapproved method, several items in walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, assort. cheese on cookline. 57 degrees. Corrected On Site. Management moved to metal pan and iced down.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, garlic aoli and caeser dressing. 55 degrees in reach in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation raw beef over fish in walk in cooler. Corrected On Site.
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10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean utensils stored inverted or in a protected manner should all be in the same order. waitstation
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cart Corrected On Site.
- Observed attached equipment soiled with grease/debris hood filters
- Observed attached equipment soiled with accumulated dust. fan covers in reachin cooler and walkin cooler
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving dishmachine room
- Observed clean utensils/equipment stored in dirty bins shelving in dishmachine room
- Critical - Observed encrusted, soiled material on slicer. hard to reach spots under blade and tan piece
- Observed equipment in poor repair. rusty canopener suggest stainless steel
- Observed residue build-up on nonfood-contact surface dishmachine racks .
- Observed residue build-up on nonfood-contact surface. lime inside dishmachine mainly inside top
- Observed soiled dry wiping cloth in use. in prep area
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5/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/23/2011 | 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. marked with wrong date Corrected On Site.
- Observed equipment in poor repair.canopener rusted
- Observed soiled dry wiping cloth in use.cook line
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. limevinside dishmachine
- Clean utensils not stored inverted or in a protected manner. all in same direction office aa
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. should be inverted
- Critical. Observed handwash sink used for purposes other than handwashing and not accessible hoses for sanitizer hooked to hws. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. fan covers walkin cooler
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- 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.
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12/1/2010 | Routine - Food | Warning Issued |
- Critical. Observed buildup of slime in the interior of ice machine. black debris on sides
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. top of dishmachine
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner utensils in pan should be in same direction .
- Observed attached equipment soiled with accumulated dust. fan covers in cooler
- Observed moldy ceiling tiles and/or air conditioning vent covers.
- Lights missing the proper shield, sleeve coatings or covers. light in walkin cooler
- Critical. Observed toxic item stored by food. spray bottle on shelving
- Critical. Observed unlabeled spray bottle.prep area rear kitchen
- Critical. Hood suppression system tag out-of-date. For reporting purposes only. 8/09
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5/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
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2/3/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. needs to be on breakfast menu
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.near hot hold Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Hand sink missing in food preparation room or area rear food prep.
- Critical. Handwash sink not accessible for employee use at all times. Repeat Violation. Corrected On Site.
- Observed attached equipment soiled with accumulated grease hood filters.
- Critical. Observed unlabeled spray bottle toxic in wrong bottle.
- 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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11/18/2009 | Routine - Food | Warning Issued |
| No report available. | 5/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/30/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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