- Basic - Employee personal items stored in or above a food preparation area. Cell phone on prep table. **Corrected On-Site**
- Basic - Equipment in poor repair. Walking cooler not maintaining food at 41°.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 47°, ribs 45°, beans 45°, brisket 46°, pork 45° corrective action taken and cooked products we're moved to reach in coolers and the cook-line for immediate service.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Cutting board(s) stained.
- Intermediate - Handwash sink used for purposes other than handwashing. Rags and washing tomatoes in hand wash sink.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Interior of microwave soiled with encrusted food debris. On the cook line
- Basic - Soil residue build-up on nonfood-contact surface. On the flour container . **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Separated from wall after a heavy box fell on it , as stated by owner.
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1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Exposed studs/joists/rafters present in food preparation or warewashing area.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink missing in warewashing area.
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8/20/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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 - Exposed studs/joists/rafters present in food preparation or warewashing area.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled and flour with faded label, both corrected. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Pesticide use not in accordance with manufacturer's directions. **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. Pork and pulled chicken at 48° in walk-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink. By the prep sink
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pork from 08/18, 48° chicken 08/17 48° in stacked pans with plastic covers and pulled chicken at 48° 20 lbs of chicken, 15 lbs of pork. **Warning**
- Intermediate - Handwash sink missing in warewashing area.
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8/19/2013 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair. Ice cream chest freezer lid broken.
- Basic - Exposed studs/joists/rafters present in food storage area. Ceiling not smooth and easy cleanable over dry storage area.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored on floor. Cooked chicken at walkin cooler.
- Basic - Hood soiled with accumulated dust.
- Basic - Interior of microwave soiled with encrusted food debris. At cookline.
- Basic - Soiled reach-in cooler gaskets. Chest freezer by ice machine.
- Basic - Stored food not covered in walk-in freezer. Fish.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. RAID.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over garlic, relish and mayo at walkin cooler.
- Intermediate - Cutting board(s) stained/soiled. At cookline.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Ice cream chest freezer.
- Intermediate - No soap provided at handwash sink. By soda box storage. **Corrected On-Site**
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5/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-33-1 Observed equipment in poor repair. broken lid at flour container at cookline .
- Violation: 14-38-1 Observed utensils in poor condition. rusted can opener. Repeat Violation.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair, rusted bottom shelving on table in dry storage area near cookline .
- Violation: 29-08-1 Plumbing system in disrepair. faucet leaking at 3 compartment sink . Repeat Violation.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. back door not tight fitting or sealing.
- Violation: 37-02-1 Observed holes in wall. dishwashing area . Repeat Violation.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. over new foof storage area by cookline .
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10/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. soup at 48 degrees , mashed potatoes at 54 degrees , ribs at 53 degrees , shredded pork at 52 degrees , chicken at 51 degrees , pot pie filling at 52 degrees , spinach dip at 52 degrees and cooked beans at 52 degrees ; all at walk in cooler .
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walkin cooler.
- Violation: 14-33-1 Observed equipment in poor repair. broken lid at flour container at cookline .
- Violation: 14-38-1 Observed utensils in poor condition. rusted can opener. Repeat Violation.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair, rusted bottom shelving on table in dry storage area near cookline .
- Violation: 29-08-1 Plumbing system in disrepair. faucet leaking at 3 compartment sink . Repeat Violation.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. back door not tight fitting or sealing.
- Violation: 37-02-1 Observed holes in wall. dishwashing area . Repeat Violation.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. over new foof storage area by cookline .
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10/18/2012 | Routine - Food | Call Back - Extension given, pending |
- Ceiling not smooth and easily cleanable. over new foof storage area by cookline .
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walkin cooler.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. less than 50 ppm.
- Critical - Hot water not provided/shut off at employee hand wash sink. 87 degrees at handwash sink at end of cookline .
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour container at cookline .
- Critical - No conspicuously located thermometer in holding unit. cookline flip top cooler. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed attached equipment soiled with accumulated dust. hood filters .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving in dishwashing area soiled above 3 compartment sink .
- Observed clean utensils/equipment stored in dirty shelving in dishwashing area Repeat Violation.
- Observed equipment in poor repair. broken lid at flour container at cookline .
- Observed floor area(s) covered with standing water. cookline .
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards at cookline . Repeat Violation.
- Observed gaskets with slimy/mold-like build-up and exterior of chest freezer soiled.
- Observed gaskets with slimy/mold-like build-up. cookline flip top cooler . Repeat Violation.
- Observed holes in wall. dishwashing area . Repeat Violation.
- Critical - Observed interior of microwave soiled.
- Observed leaking pipe at plumbing fixture. at spray sink in dishwashing area . Repeat Violation.
- Observed nonfood-contact equipment in poor repair, rusted bottom shelving on table in dry storage area near cookline .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. soup at 48 degrees , mashed potatoes at 54 degrees , ribs at 53 degrees , shredded pork at 52 degrees , chicken at 51 degrees , pot pie filling at 52 degrees , spinach dip at 52 degrees and cooked beans at 52 degrees ; all at walk in cooler .
- Critical - Observed raw animal food stored over ready-to-eat food. raw fish over veggies at TRUE REFRIGERATOR at cookline .
- Critical - Observed uncovered food in holding unit/dry storage area. muffins in server's station .
- Observed utensils in poor condition. rusted can opener. Repeat Violation.
- Observed wall in disrepair. near handwash sink at end of cookline and near rotisserie area .
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. back door not tight fitting or sealing.
- Plumbing system in disrepair. faucet leaking at 3 compartment sink . Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken at 80 degrees on grill top. Repeat Violation.
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10/17/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/11/2012 | Routine - Food | Call Back - Complied |
- lights missing the proper shield, sleeve coatings or covers. takeout area room, dishwashing area and cookline.
- Critical - no conspicuously located thermometer in holding unit . flip top cooler at cookline.
- Critical - observed 2 dead roaches on premises. on floor at cookline area under handwash sink.
- Critical - observed barehand contact of ready to eat food by employees and establishment has no approved alternative operating procedure in effect. cook while cutting celery. corrected on site. gloves worn.
- observed buidup of food debris, dust or dirt on nonfood contact surface top of dishwashing machine soiled.
- observed build up food debris, dust or durt on nonfood contact surface. shelving near microwave at cookline. and shelving in dishwashing area.
- observed build up of grease on nonfood contact surface. side of griddle by fryer.
- observed buildup of food debris, dust or durt on nonfood contact surface. dishwashing racks heavily soiled.
- Critical - observed buildup of slime in the interior of ice machine.
- Critical - observed buildup of soiled material on racks in the walkin cooler.
- observed clean utensils / equipment stored in dirty shelving in dishwashing area.
- observed dust ceiling tiles and or air conditioning vent covers. cookline and server's station.
- Critical - observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utnesils, or touch unwarpped single service items, wihtout washing hands from cleaning to prepping wihout handwashing.
- observed employee with no hair restraint.
- Critical - observed encrusted material on can opener.
- Critical - observed food contact surfaces encrusted with grease and/or soil deposits. cutting boards at cookline.
- observed food debris accumulated on kitchen floor under equipment.
- Critical - observed food stored on floor. carrots at walkin cooler.
- observed gaskets with slimy/ mold like build up . flip top cooler at cookline.
- observed grease acculutaed under cooking equipment .
- Critical - observed handwash sink used for purposes other than handwashing. used as dump sink at cookline and in server's station.
- observed holes in wall. dishwashing area.
- Critical - observed interior of reachin cooler soiled with accumulation of food residue, flip top cooler at cookline.
- observed leaking pipe at plumbing fixture. at sprayer sink in dishwashing area.
- observed nonfood contact equipment in poor repair, rusted grill at soda machine.
- Critical - observed soil residue in storage containers. flour container at cookline.
- Critical - observed toxic item stored by food. glass cleaner bottles stored next to bread buns in takeout area room.
- Critical - observed uncovered food in holding unit/dry storage area. ribs in plastic containers on top shelving in walkin cooler.
- observed utensils in poor condition rusted can opener.
- observed wall in disrepair. by handwash sink and beer storage area in takeout area.
- plumbing system in disrepair. faucet leaking at 3 compartment sink.
- Critical - potentially hazardous food not held at 135 degrees fahrenheit or above. chicken at 112 at cookline. corrected on site.
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8/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food Service Manager not certified after 30 days of employment.
- Critical - Hot water not provided/shut off at employee hand wash sink.BOTH HANDWASH SINKS VKITCHEN AND PREPERATIO N AREA 78degrees, 79 degrees
- Lights missing the proper shield, sleeve coatings or covers. Repeat Violation.
- Nonfood-contact equipment not designed and constructed in a durable manner.RUSTED SHELVING TAKE OUT TABLE
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.WALKI SHELVING
- Observed build-up of grease on nonfood-contact surface.HOOD FILTERS
- Observed floor area(s) covered with standing waterSTEAMER END OF COOKSLINE DISCHARGES ONTO FLOOR
- Observed food debris accumulated on kitchen floor.KITCHEN COOKSLI NE AND PREPERATIO N AREAS
- Critical - Observed food stored on floor.TRAY OF MEAT COOKSLI NE FLOOR
- Critical - Observed uncovered food in holding unit/dry storage area.WALKIN Repeat Violation.
- Observed utensils stored in crevices between equipment.COOKSLI NE
- Critical - Vacuum breaker mising at hose bibb.
- Critical - Working containers of food removed from original container not identified by common name. Repeat Violation.
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6/21/2012 | Routine - Food | Warning Issued |
- Critical - Hot water not provided/shut off at employee hand wash sink.78degrees HANDWASH SINKS
- Nonfood-contact equipment not designed and constructed in a durable manner.TABLE SHELVING RUSTED
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.WALKI N SHELVING
- Observed build-up of grease on nonfood-contact surface.STOVE TOP
- Observed employee with no hair restraint.FOODHANDLERS
- Observed floor area(s) covered with standing water.COOKSLI NE
- Observed food debris accumulated on kitchen floor.COOKSLI NE
- Critical - Observed food stored on floor.KITCHEN
- Critical - Observed uncovered food in holding unit/dry storage area.WALKI N
- Observed utensils stored in crevices between equipment.
- Critical - Vacuum breaker mising at hose bibb.
- Critical - Working containers of food removed from original container not identified by common name.SPRAY BOTTLE
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6/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.MICROWAVE
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Observed floor area(s) covered with standing water. Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair.3dr reACHIN
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed single-service articles improperly stored.
- Observed storage of maintenance tools in areas that may result in cross-contamination.STORED WITH SS
- Critical - Observed toxic item stored by food. Corrected On Site.
- Observed wall in disrepair.
- Critical - Working containers of food removed from original container not identified by common name.SPRAY BOTTLE
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2/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/23/2011 | Complaint Partial | Inspection Completed - No Further Action |
- Ceiling tile missing.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.COOKSLINE REACHIN SERVICE CALLED
- Lights missing the proper shield, sleeve coatings or covers.COOKSLINE
- Critical - No handwashing sign provided at a handsink used by food employees.COOKSLINE
- Nonfood-contact equipment not designed and constructed in a durable manner.PREPARATION TABLE SHELVING RUSTED
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.DISHMACHINE RACKS
- Observed floor area(s) covered with standing water.END OF COOKSLINE Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.WHITE CUTTING BOARD COOKSLINE
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.COOKSLINE REACHIN PHF less than 4hrs REMOVED TO ANOTHER UNIT
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.AIR GAP UNDER BACK DOOR Repeat Violation.
- Critical - Thermometers not calibrated according to manufacturer's specifications.WALKIN FREEZER THERMOMETER READING 20degrees below zero
- Critical - Thermometers not calibrated according to manufacturer's specifications.WALKIN THERMOMETER READING 70degrees
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.WHITE SUBSTANCES COOKSLINE
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7/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.COOKSLINE REACHIN
- Equipment or utensils not designed or constructed in a durable manner.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - No handwashing sign provided at a handsink used by food employees.END OF COOKSLINE FRONT TAKE OUT HANDWASH
- Observed floor area(s) covered with standing water.
- Observed food debris accumulated on kitchen floor.WALKIN FREEZER
- Critical - Observed handwash sink used for purposes other than handwashing.COOKSLINE
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.BASKET
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.DOUBLE STACK
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.COOKSLINE REACHIN
- Observed utensils stored in crevices between equipment.
- Critical - Working containers of food removed from original container not identified by common name.COOKSLINE
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3/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed uncovered food in holding unit/dry storage area.WALKIN
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease on nonfood-contact surface.FILTERS
- Observed floor area(s) covered with standing water.
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8/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.STOP SALE ISSUED CHEESECAKE, BLEU CHEESE DRESSINGS , SPINACH DIP Repeat Violation.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.REACHIN Repeat Violation. Repeat Violation.
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product. Repeat Violation.
- Critical. Violation: 22-21-1 Observed soil buildup inside ice bin. Repeat Violation.
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2/24/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.STOP SALE ISSUED CHEESECAKE, BLEU CHEESE DRESSINGS , SPINACH DIP Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.BRISKET I STOP SALE This violation must be corrected by : ISSUED.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.REACHIN Repeat Violation. Repeat Violation.
- Critical. No thermometer provided to measure temperature of food product. Repeat Violation.
- Critical. Chlorine sanitizer solution not at proper temperature.
- Critical. Observed soil buildup inside ice bin. Repeat Violation.
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2/23/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name.SPRAY BOTTLE OIL COOKSLINE
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.END OF COOKSLINE REACHIN
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.REACHIN END OF COOKSLINE
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.WALKIN
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed accumulation of debris on DISHRACKS or equivalent.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.WHITE CUTTING BOARD
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.PREPARATION TABLE SHELVING Repeat Violation.
- Observed build-up of grease on nonfood-contact surface.HOOD FILTER
- Critical. No handwashing sign provided at a handsink used by food employees.
- Floors not maintained smooth and durable.KITCHEN
- Observed food debris accumulated on kitchen floor.KITCHEN
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Unlabeled toxic container does not bear the manufacturer's label.
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2/18/2010 | 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.TUNA FISH WALKIN
- Critical. Working containers of food removed from original container not identified by common name.SPRAY BOTTLE YELLOW LIQUID COOKSLINE
- Critical. Observed food stored on floor.WALKIN
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.RUSTED PREP TABLE SHELF
- Critical. Observed accumulation of debris on dishracks or equivalent.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.WHITE CUTTING BOARD COOKSLINE
- Observed utensils stored in crevices between equipment.
- Critical. Handwash sink not accessible for employee use at all times.SMALL PREP AREA HANDWASH
- Critical. No handwashing sign provided at a handsink used by food employees.SMALL PREP AREA HANDWASH
- Floors not maintained smooth and durable.KITCHEN
- Observed food debris accumulated on kitchen floor.KITCHEN AND COOKSLINE
- Observed floor area(s) covered with standing water.KITCHEN AND DISHMACHINE AREAS
- Lights missing the proper shield, sleeve coatings or covers.COOKSLINE
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10/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/6/2008 | Routine - Food | Inspection Completed - No Further Action |
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