- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic and oil mix at room temp
- Critical. Observed food stored on floor. bag of onions back storage.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. After handling raw gyro meat then change gloves no hand washing. Corrected On Site.
- Critical. Observed employee sneeze then engage in food preparation without washing hands. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. After glove changes. Corrected On Site.
- Observed employees with no hair restraint.
- Observed old labels stuck to food containers after cleaning. old date marking labels.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Hot water not working at employee hand wash sink.employee restroom.
- Critical. No handwashing sign provided at a handsink used by food employees. employee restroom.
- Critical. Hand wash sink lacking proper hand drying provisions. employee restroom
- Critical. Observed unlabeled spray bottle.
- Critical. Observed expired Food Manager Certification. Manager will take test in 2 wks.
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10/06/2010 | Routine - Food | Inspection Completed - No Further Action |
- 35a-08-1 There were live flies in the kitchen.
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08/13/2010 | Complaint Full | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). frontline reach in cooler. Operator voluntarily discarded items.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked ground beef, tatziki sauce. Repeat Violation.2/18/10,8/28/09
- Critical. Working containers of food removed from original container not identified by common name. squeeze bottles cookline.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in cookline reach in cooler. Repeat Violation. 8/28/09
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice hot held at cookline. Repeat Violation. 2/18/10, 8/28/09
- Critical. Observed food being cooled by nonapproved method. large deep containers, with tight fitting lids.
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. fresh tatziki sauce.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline cooler. Repeat Violation.8/28/09
- Critical. No conspicuously located thermometer in holding unit. front kitchen reach in coolers.
- Critical. Observed food stored in a prohibited area. potatoes, bread and carrots stored outside unprotected.
- Critical. Observed an unprotected ice machine in a customer/nonsecure area lock on ice machine broken. Repeat Violation.8/28/09
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw salmon. Repeat Violation.2/18/10
- Critical. Observed food stored on floor. chicken base. Repeat Violation. 8/28/09
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop stored on top of ice machine outside.
- Critical. Observed empolyee wash hands with no hot water. no hot water at kitchen hand sink.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drink on prep table/cooler.
- Observed employees with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair. cookline reach in cooler.
- Observed cutting boards grooved/pitted and no longer cleanable. Repeat Violation.8/28/09, 2/18/10
- Wash solution not clean food debris and cloudy..
- Critical. Equipment food-contact surfaces and utensils not sanitized. spatula
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. prep table shelving at cookline
- Observed build-up of grease on nonfood-contact surface. heavy grease hood filters and hood.
- Observed gaskets with slimy/mold-like build-up. all reach in coolers.
- Pots and pans not stored inverted or in a protected manner. cookline shelving.
- Critical. Hot water shut off at employee hand wash sink. kitchen handsink
- Critical. No handwashing sign provided at a handsink used by food employees. bathroom
- Critical. Observed live flies in kitchen. Repeat Violation. 8/28/09, 2/18/10
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. windows open, not screened properly.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. open window. Repeat Violation. 2/18/10, 8/28/09
- Floors not maintained smooth and durable. dirty cardboard on floor warewashing area.
- Observed wall soiled with accumulated food debris. cookline.
- Observed wall soiled with accumulated grease. cookline.
- Lights missing the proper shield, sleeve coatings or covers. kitchen area Repeat Violation.
- Critical. Observed unlabeled spray bottle. bleach water bottle.
- Critical. Observed scorch marks around electrical outlet. For reporting purposes only.
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6/10/2010 | Complaint Full | Administrative complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat rounds.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. tuna sal, chicken mix
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice on cookline. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken and beef not separated. raw chicken juices dripping in cooler over raw beef.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop on top of outside ice machine.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets. all reach in coolers.
- Critical. Observed live flies in kitchen.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present. screens open in kitchen area.
- Observed worn, torn and/or soiled cardboard floor covering in kitchen.
- Lights missing the proper shield, sleeve coatings or covers. kitchen area.
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2/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cut cheeses, deli meat,
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. potato sal.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. upright reach in cooler behind cookline, top portion of make table.
- Critical. Violation: 20A-04-1 Equipment food-contact surfaces and utensils not sanitized. 3 comp sink warewashing no sanitizer step.
- Critical. Violation: 35A-08-1 Observed live flies in kitchen.
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9/1/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cut cheeses, deli meat,
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. potato sal.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. top portion cookline cooler, back upright reach in cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken kabobs piled high above protection of hot hold.
- Critical. Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. grilled chicken. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. upright reach in cooler behind cookline, top portion of make table.
- Critical. No conspicuously located thermometer in holding unit. back upright cooler.
- Critical. Observed food stored in a prohibited area. bottled drinks stored in mopsink. Corrected On Site.
- Critical. Observed food stored in a prohibited area. onions and potatoes stored on equipment at back of restaurant.
- Critical. Observed an unprotected ice machine in a customer/nonsecure area no lock on door. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over produce. back reach in cooler. Corrected On Site.
- Critical. Observed food stored on floor. dry chick peas.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. wrust band on cook.
- Critical. Observed food employee touch towel used to wipe sweat then engage in food preparation without washing hands. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. handle raw gyro meat then handle clean plate no glove change or handwashing. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drink over cookline cooler. Corrected On Site.
- Observed employees with no hair restraint. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. cookline
- Critical. Equipment food-contact surfaces and utensils not sanitized. 3 comp sink warewashing no sanitizer step.
- Wet wiping cloth not stored in sanitizing solution between uses. bar area, cookline.
- Critical. Observed soil residue in storage containers. dry ingredients like tortilla chips.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. slotted grill heavily soiled.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. prep surfaces.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Observed single-service items stored on floor. togo containers in back kitchen floor.
- Critical. Hand sink missing in food preparation room or area. hand dipped ice cam area. Operator stated tgat hand dipped cones will be no served anymore, only pre-packaged ice cream.
- Critical. No handwashing sign provided at a handsink used by food employees. bar sink.
- Critical. Observed live flies in kitchen.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present. Open doors not screened in kitchen area.
- Observed air conditioning vent covers missing kitchen area.
- No copy of latest inspection report.
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8/28/2009 | Routine - Food | Warning Issued |
| No report available. | 6/19/2009 | Complaint Partial | Administrative complaint recommended |
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