- No Violations Were Observed
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01/08/2011 | Routine - Food | Call Back - Complied |
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
- Critical. Violation: 53B-06-1 Employees not informed of acceptable sanitary practices. proper handwash and sanitization
- 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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12/27/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
- Critical. Violation: 53B-06-1 Employees not informed of acceptable sanitary practices. proper handwash and sanitization
- 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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11/23/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
- Critical. Violation: 53B-06-1 Employees not informed of acceptable sanitary practices. proper handwash and sanitization
- 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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11/15/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. will attempt time as control must maintain 41f until procedures approved
- Critical. Violation: 05-07-1 Thermometers not calibrated according to manufacturer's specifications.plus 8
- Critical. Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods. uncovered veggies under raw beef
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. no soap or towels available
- Violation: 14-50-1 Observed a nonfood-grade basting brush used in food. paint brush
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
- Critical. Violation: 53B-06-1 Employees not informed of acceptable sanitary practices. proper handwash and sanitization
- 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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09/16/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). beef 5 lbs
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). ribs
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. noodles meats
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed shell eggs not immediately placed in refrigeration maintaining an ambient air temperature of 45 degrees Fahrenheit or less upon receipt.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. rice Corrected On Site.
- Critical. Thermometers not calibrated according to manufacturer's specifications.plus 8
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. uncovered veggies under raw beef
- Critical. Observed food stored on floor. eggs
- Critical. Observed establishment utilizing time as a public health control without having written procedures.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. no soap or towels available
- Critical. Observed employee wash hands with no soap.
- Observed employee with ineffective hair restraint.
- Observed utensils in poor condition. chipped
- Observed a nonfood-grade basting brush used in food. paint brush
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. main Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
- Critical. Employees not informed of acceptable sanitary practices. proper handwash and sanitization
- 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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09/14/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 08A-28-1 Observed food stored on floor. boxes of beef on floor.
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4/21/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. bulk white powder in large rubbermade containers not labeled.
- Critical. Observed food stored on floor. boxes of beef on floor.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. used in sauce.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employees in back prepline cutting pork with bare hands. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. observed employee washing hands in three compartment sink.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employees failed to wash hands between glove changes.
- Critical. Handwash sink not accessible for employee use at all times. garbage receptacle blocking handwash sink back prep area.
- Critical. Observed handwash sink used for purposes other than handwashing. tupperware lid in handsink back prep area.
- Critical. No handwashing sign provided at a handsink used by food employees. prepline handsink. Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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2/18/2010 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued due to adulteration of food product. chicken wings under plumbing
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. noodles
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Unpackaged food not protected from environmental sources of contamination during preparation. cardboard directly on cut vegetables Corrected On Site.
- Critical. Observed food stored on floor. walk in
- Condenser unit not separated from food storage area.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed a nonfood-grade basting brush used in food. using paint brush
- Observed utensils stored in crevices between equipment. cleavers and knives
- Plumbing fixture (toilet, urinal, lavatory) not easily cleanable. water cl
- Critical. Hand wash sink lacking proper hand drying provisions. secondary sink Corrected On Site.
- Critical. Outer openings not protected with self-closing doors. rear door
- Observed grease accumulated under cooking equipment.
- Lights missing the proper shield, sleeve coatings or covers. rear prep area
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. keep vistors in waiting area Corrected On Site.
- Critical. Employees not informed of acceptable sanitary practices. proper storage and holding
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7/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/23/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/22/2008 | Routine - Food | Warning Issued |
| No report available. | 10/13/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/2/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 9/23/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 7/25/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 7/22/2008 | Routine - Food | Warning Issued |
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