- Basic - Can opener blade rusted.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Men's restroom air vent with dust build up. **Corrected On-Site**
- Basic - Employee beverage container in a food preparation does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Repeat Violation**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door not tight fitting or sealing.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Working containers of food removed from original container not identified by common name. Flour container in shelving near walkin cooler. **Repeat Violation**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used cell phone and failed to change gloves and wash his hands before returning to prep. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over onions at walkin cooler. **Corrected On-Site** **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled. At cookline cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. Bleach in rear prep area.
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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 rice container.
- 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. In rear prep table.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone on top of cutting board in rear prep area.
- Basic - Working containers of food removed from original container not identified by common name. Flour container on shelving by walkin cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken and raw shelled eggs over onions at walkin cooler.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Mildew remover stored in box with clean utensils in rear prep area.
- Intermediate - Cutting board(s) stained/soiled. Cookline cooler.
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) Old labels stuck on clean equipment after ware washing.
- Basic - Clean utensils or equipment stored in dirty container. In rear prep area.
- Basic - Equipment in poor repair. Steamer at cookline not working properly.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Near walkin cooler.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Chicken storage cooler near dishmachine.
- Basic - Nonfood-contact equipment in poor repair. Rusted bottom shelving on prep table near stove at cookline.
- Basic - Soil residue build-up on nonfood-contact surface. Bottom shelving soiled on prep table near dishwashing area.
- Basic - Soiled reach-in cooler gaskets. Throughout coolers in cookline area.
- Basic - Stored food not covered in walk-in cooler. Prepped mushrooms. **Corrected On-Site**
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken at 120° F and 80° F at steamer near cookline. Turkey bacon at 72° F at cookline under no temperature control. Place on working steamer or top of grill to maintain proper temperatures.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw shrimp at walkin cooler. **Corrected On-Site**
- Intermediate - Certified food manager fails to exhibit active managerial control. Failed to notice that steamer was not turned on and working properly.
- Intermediate - Cutting board(s) stained/soiled. Throughout cookline area.
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7/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Manager lacking proof of food manager certification. **Warning**
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3/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, tall reach in cooler door and handle. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles, walk in cooler. **Warning**
- 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, cooked pasta container. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface, hand washing sink in kitchen. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, Red beans 57?, black bean soup 57?, whole shell eggs 57?, cooked pasta 57?, meatballs 57?, chicken 57?, roasted red peppers 57?, ground beef 57?, Beef 75?, burgers 75?. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food, raw fish over cooked pasta in reach in cooler. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - Non-pitting surface rust on food-contact equipment, scale. **Warning**
- Intermediate - Person in charge fails to exhibit active managerial control, failed to monitor refrigeration to ensure holding at proper temperature. **Warning**
- Intermediate - Reach-in cooler drawer 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. Ambient air temperature 75?. **Warning**
- Intermediate - Soil residue in food storage containers, rice. **Warning**
- Intermediate - Walk-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, Ambient air temperature 57?. **Warning**
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3/14/2013 | Routine - Food | Warning Issued |
- Observed build-up of mold-like substance on surface of nonfood-contact surface, disharea.
- Critical - Observed encrusted material on can opener.
- Observed residue build-up on nonfood-contact surface, bottom shelf of prep table.
- Observed residue build-up on nonfood-contact surface, reach in cooler door.
- Observed residue build-up on nonfood-contact surface, soap dispenser.
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7/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, rice 45 made on 2/09. beans 52 made on 02/09 and pasta 44 made on 02/09. All cooling over 12 hours. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink, cookline.
- Critical - Hot water not provided/shut off at employee hand wash sink, restrooms.
- No copy of latest inspection report.
- 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. Repeat Violation.
- Observed employee with no hair restraint, all employees on cookline.
- Critical - Observed food being cooled by nonapproved method pasta cooled in 22 quart cambro, rice and beans cooled in 12 quart cambro. All items were tightly covered.
- Critical - Observed food stored on floor, water bottles. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, raw chicken 45 degrees. In reach in cooler. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation raw chicken over raw beef in reach in cooler drawers. Repeat Violation.
- Observed single-service items stored on floor, souffle cups.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name, several bottles on cookline.
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2/10/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 53B-08-1 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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7/16/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, walk in cooler. This violation must be corrected by : 07/16/11.
- Critical - Handwash sink not accessible for employee use at all times, blocked by brooms. Corrected On Site.
- Critical - No Certified Food Manager for establishment. Establishment opened for business on 06/13/11.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine, chlorine.
- 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 - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands when changing gloves. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method, several items tightly covered in walk in cooler. Evidence of food sweating.
- Critical - Observed food stored on floor, beverages in hallway.
- Critical - Observed food stored on floor, pasta. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, pasta in reach in cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, scoop. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, potatoe and pasta salad, raw poultry, chicken, meatballs and gravy. All food between 44 and 45 degrees.
- Critical - Observed raw animal food stored over cooked food shrimp over pasta, reach in cooler.
- Observed single-service items stored on floor, hallway.
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7/15/2011 | Routine - Food | Warning Issued |
- Critical - No Certified Food Manager for establishment. Establishment not open at this time.
- Critical - No conspicuously located thermometer in holding unit, all reach in coolers.
- Critical - No conspicuously located thermometer in holding unit, walk in.
- 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. Establishment not open at this time.
- Critical - Vacuum breaker mising at hose bibb, mopsink.
- Critical - Vacuum breaker mising at hose bibb, outside mopsink.
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6/6/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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