- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Hood filters
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected. Spoons on top tier, self serv
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. 155? only, corrective action: placed back on grill, got to 167?
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 46-48? tzatziki and hummus in shuffle cups in prep unit, corrective action: placed in reach in cooler
- High Priority - Vacuum breaker missing at hose bibb. Mop sink
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Bucket 300 ppm chlorine
- Intermediate - Accumulation of food debris/dust on food-contact surface. Vent in prep unit
- Intermediate - Bottle containing toxic substance not labeled. By triple sink **Corrected On-Site**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Bucket
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By triple sink **Corrected On-Site**
- Intermediate - Reach-in cooler shelves soiled with food debris. Prep unit
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice made yesterday at noon **Repeat Violation**
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/9/2012 | Routine - Food | Call Back - Complied |
- Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Critical - Establishment operating without a current Hotel and Restaurant license. expired on 6/1/12
- Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. Corrected On Site. got some
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. washing pan then whent to grab pitta Corrected On Site. washed hands
- Critical - Observed food stored on floor. oil jugs Corrected On Site. also gyro in walk-in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 47F tzatziki sauce in prep reach in cooler; explained time as public health control
- Observed single-service articles improperly stored. small lids not inverted Corrected On Site.
- Observed single-service items stored on floor. to-go cups Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cut melon + water melon and hummus 3 days ago Repeat Violation.
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8/7/2012 | Routine - Food | Administrative complaint recommended |
- Critical - No handwashing sign provided at a handsink used by food employees. by 3 comp sink
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cutting pitta bread and making pitta sandwiches; got gloves Corrected On Site. Approved AOP Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 113F, spoon in it
- Observed nonfood-grade containers used for food storage. bulk containers
- Critical - Observed unlabeled spray bottle. chemical rack Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. 70F gyro in container by cook line, explained time as public health control , wrote time Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. hummus
- Critical - Required consumer advisory for raw/undercooked animal food not provided. post it Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. mop sink Repeat Violation.
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1/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. In drawer cooler, built in thermometer not working
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handling flour tortillamat flattop Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Washed hands at 3 compartment sink. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Chemical spray bottle and soap hand pump dispenser sitting in handsink.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. containers of raw eggs stored over RTE food in walkin cooler. Corrected On Site. Repeat Violation.
- Critical - Observed unlabeled spray bottle. Clear liquid in ar handsink
- Critical - Vacuum breaker mising at hose bibb. At mopsink
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8/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/18/2011 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized utensils, single-service not properly stored. silverware on top row of self-service stand, not protected
- Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. bulk spices
- 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.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. handsink on cookline
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. making pita sandwich Corrected On Site.
- Critical - Observed food stored on floor. fry oil
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over beef, reach-in unit
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/13/2011 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times. bucket inside
- Critical - No Certified Food Manager for establishment. (licensing inspection)
- 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. (licensing inspection)
- Observed build-up of food debris on nonfood-contact surface. reach-in gaskets
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. black pepper
- Observed reach-in cooler gasket torn/in disrepair.
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2/11/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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