- No Violations Were Observed
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4/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. White reach in with shell eggs
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk
- Intermediate - Handwash sink used for purposes other than handwashing. Pure filter on sink
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11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. Personal food mixed with customer food in reach in cooler in kitchen.
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chemical use not in accordance with manufacturer's directions. Using scented bleach at 3 compartment sink.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed employee food not clearly labeled or segregated. In reaching cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink with water filter attached to it.
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11/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee food stored with restaurant food.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cream cheese, milk, cut melons. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Eggs over bread. Corrected On Site. Repeat Violation.
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1/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical - (B) Except as specified in Paragraphs (D) and (E) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in Paragraph (A) of this section; and: (1) The day the original container is opened in the food establishment shall be counted as Day 1; and (2) The day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.
- Critical - Cooking and Baking EQUIPMENT. (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Critical - Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- Critical - FOOD Display. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means.
- Critical - Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
- Critical - Separation. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
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7/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. RAW EGGS OVER BREAD IN REACH IN COOLER Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. HANDSINK IN HALLWAY Corrected On Site.
- Critical. Observed toxic item improperly stored. CLEANER STORED ON COUNTER Corrected On Site.
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12/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. CHEESE
- Critical. Observed raw animal food stored over ready-to-eat food. RAW EGGS OVER FRUITS
- Observed single-service articles improperly stored. ITEMS UNDER PLUMBING
- Critical. Observed container of medicine improperly stored. VITAMIN S
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4/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/25/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed raw animal food stored over ready-to-eat food. EGGS OVER READY TO EAT IN REACHIN COOLER .
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. ITEMS UNDER PLUMBING .
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed container of medicine improperly stored. NEXT TO FRUITS Corrected On Site.
- Critical. License expired more than 60 days,
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10/14/2009 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 7-15-09.
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8/3/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 5/15/2009 | Routine - Food | Warning Issued |
| No report available. | 2/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/19/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 9/15/2008 | Routine - Food | Warning Issued |
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