- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Ceiling in disrepair. Some tiles showing water damage.
- Basic - Ceiling tile missing.
- 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. Chest freezer.
- Basic - Floor tiles cracked, broken or in disrepair. Near reach in cooler/prep table.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen and men''s bathroom.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Plumbing system in disrepair. Handle for hot water on mop sink missing.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wood food-contact surface not properly sealed.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Food manager certification expired.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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5/21/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Stove top heavily soiled.
- Basic - Ceiling in disrepair. Some tiles showing water damage.
- Basic - Ceiling tile missing.
- 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. Chest freezer.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor tiles cracked, broken or in disrepair. Near reach in cooler/prep table.
- Basic - Food stored on floor.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle.
- 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 - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen and men's bathroom.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Plumbing system in disrepair. Handle for hot water on mop sink missing.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wood food-contact surface not properly sealed.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee washed hands with cold water.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Shell eggs stored right beside vegetables.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Food manager certification expired.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front counter.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. kitchen and men's bathroom.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink. Kitchen and front counter.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **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.
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3/17/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface. Stove and Grill
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
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9/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In flour.
- Basic - Hole in wall. By oven.
- Basic - Soiled dry wiping cloth in use. **Corrected On-Site**
- High Priority - Food with mold-like growth. See stop sale. 3- 10 lb buckets of dried Lentils.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Toxic substance/chemical improperly stored. Paint with dry food.
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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2/4/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. fish meant to be for ceviche.
- Critical - Observed empolyee wash hands with no hot water. bar area .
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food stored in ice used for drinks.
- Critical - Working containers of food removed from original container not identified by common name. packed sour cream, dry cheese.
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8/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Handwash sink not accessible for employee use at all times. KITCHEN
- Critical - No conspicuously located thermometer in holding unit. ALL KITCHEN COOLERS
- Critical - No handwashing sign provided at a handsink used by food employees. KITCHEN AREA
- Critical - Observed encrusted material on can opener.
- Observed grease accumulated under cooking equipment.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. ALL KITCHEN COOLERS
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over cooked food.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical - Observed soiled reach-in cooler shelves.ALL KITCHEN COOLERS
- Critical - Observed torn packages/bags of food exposing the contents to contamination. KITCHEN AREA
- Critical - Observed uncovered food in holding unit/dry storage area. ALL COOLERS
- Observed wall soiled with accumulated grease. COOKING AREA KITCHEN
- Critical - Raw animal food not properly separated from ready-to-eat food. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - No conspicuously located thermometer in holding unit. most coolers
- No copy of latest inspection report.
- Critical - No thermometer provided to measure temperature of food product.
- Observed employee with no hair restraint.
- Critical - Observed employees using same utensil to handle raw and cooked product.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. kitchen area
- Observed food debris accumulated on kitchen floor. kitchen area
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all kitchen coolers
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. stop seal
- Critical - Observed potentially hazardous food thawed in an improper manner.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed uncovered food in holding unit/dry storage area. all reach in cooler kitchen
- Observed wall soiled with accumulated food debris. kitchen throughout
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. in most reach in coolers
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed ripped/worn tin foil used as shelf cover.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.all coolers door
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. stove top
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.all coolers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitchen sheves
- No copy of latest inspection report.
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1/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed uncovered food in holding unit/dry storage area. ALL COOLERS
- Critical. Observed employee improperly washing hands. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-contact equipment in poor repair kitchen stove
- Observed nonfood-contact equipment in poor repair oven kitchen area
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.ALL COOLERS
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8/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.all coolers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. most kitchen sheves food debris
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1/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No thermometer provided to measure temperature of food product.
- Observed ripped/worn tin foil used as shelf cover.
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9/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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