- No Violations Were Observed
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2/17/2014 | Routine - Food | Call Back - Complied |
- Basic - utensils stored in sanitizer between uses. Spatula, spoon
- Basic - Drain cover(s) missing. Floor drain in front of rear handsink
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Backpack on food shelves
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In first cookline reachin, onions 48, sausage 44, shrimp 43, chicken 42. In second cookline reachin, Alfredo sauce 45, cream 44, meat sauce 46. In cookline drawers, potatoes 57, chicken 50-57, fish 58, pork chops 54, sausage 54. On counter, Italian ham at 72°
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Refrigerated drawers 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. Cookline
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2/3/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. Coffee
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Throughout cook and prep areas.
- Basic - Old food and labels stuck to clean dishware/utensils.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 51°F, cooked onions 82°F
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Beverage system
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Cooked onions
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7/18/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Bak splash soda dispenser.
- Basic - Spray bottle containing a food product not labeled. Yellowish liquid, by mop sink. Discarded by manager. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese sauce 123-127?, corrective action taken, added to Time as Public Health Control.
- High Priority - Raw animal food stored over ready-to-eat food. Partially cooked sausage over fully cooked sausage. Walk in cooler. **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. One large roach in dinning room. Was killed and cleaned up by manager. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Server station
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand sink at the end of cook line. **Corrected On-Site**
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/16/2013 | Complaint Full | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. second cookline reachin at 48, third cookline reachin at 45. repairman arrived during inspection.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. none Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. bar. stepstool in front of it. Corrected On Site.
- No plan review submitted and renovations completed. no plan review submitted for addition of wait station in middle of dining room. Repeat Violation.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Repeat Violation.
- Observed clean utensils/equipment stored on dirty drainboard.
- Critical - Observed cloth used as a food-contact surface. under cutting boards Repeat Violation.
- Observed cutting boards grooved/pitted and no longer cleanable. bar Corrected On Site.
- Critical - Observed dead shellfish and/or shellfish with gaping shells. mussels. May not be served. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in 3 cookline reachins, mussels 48, garlic cream sauce 46, cream 45-59, cooked onions 48, meat sauce 45, shrimp 48, chicken 46-61, scallops 48, orzo 57, fresh mozzarella 45-48, garlic and oil 51. Repeat Violation.
- Observed residue build-up on nonfood-contact surface. handsink in wait stn. Repeat Violation.
- Critical - Observed unlabeled spray bottles of degreaser. Corrected On Site.
- Observed utensils stored in crevices between equipment. knife Corrected On Site.
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. no barrier between haandsink and prep table and food (lettuce) was splashed by handwash. Repeat Violation.
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8/2/2012 | Complaint Full | Administrative complaint recommended |
- 1. 03A-07-1 OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES. in 3 cookline reachins, mussels 48, garlic cream sauce 46, cream 45-59, cooked onions 48, meat sauce 45, shrimp 48, chicken 46-61, scallops 48, orzo 57, fresh mozzarella 45-48, garlic and oil 51, c
- 3. OBSERVED NO PLAN REVIEW SUBMITTED AND RENOVATIONS COMPLETED. NO PLAN REVIEW SUBMITTED FOR ADDITION OF WAIT STATION IN MIDDLE OF DINING ROOM.
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8/2/2012 | Complaint Partial | Admin. Complaint Callback Not Complied |
- 1. 03A-07-1 OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES. in top of cookline reachin coolers, pasta 54, mussells 47, fish 48, scallops 51-58, chicken 46-52, shrimp 44-48.
- 3A. 12-13-1 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. 3B. 12A-16-1 OBSERVED EMPLOYEE ENGAGE IN FOOD PREPARATION HANDLE CLEAN EQUIPMENT OR UTENSILS OR TOUCH UNWRAPPED SINGLE SERVICE ITEMS WITHOUT WASHING HANDS. 3C. 12A-22-1 OBSERVED FOOD EMPLOYEE TOUCHING READY TO EAT FOOD WITH THEIR BARE HANDS AND THE ESTABLISHMENT HAS NO APPROVED ALTERNATIVE OPERATING PROCEDURE. employee cutting carrots for salad
- 7. 51-16-1 OBSERVED NO PLAN REVIEW SUBMITTED AND RENOVATIONS COMPLETED. no plan review has been submitted
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4/26/2012 | Routine - Food | Admin. Complaint Callback Not Complied |
- No plan review submitted and renovations completed. no plan revieww has ben submitted for addition of a wait station in the middle of the dining room. Repeat Violation.
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. employee cutting carrots for salad Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in top of cookline reachins, pasta 54, mussells 47, fish 48, sscallops 51-58, chicken 46-52, shrimp 44-48. Repeat Violation.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. pasta dated 3-30. Corrected On Site.
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4/26/2012 | Complaint Partial | Administrative complaint recommended |
- Equipment compartment not equipped to properly drain accumulation of moisture. salad reachin cooler
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. next to handsink located in prep table. install barrier by handsink
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed dead roaches on premises. in glue trap
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. plate reachin
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in top of reachins, mussells 49, caramelized onions 45, chicken 46-50, shrimp 53, scallops 48-50, squid 48. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lasagne, sandwiches, tiramisu. Corrected On Site.
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1/26/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. lemon butter 119 on cookline
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment. food debris and old labels on clean dish drainboard. food debris on top of dishmachine
- Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area. new prep area added in dining room
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times. cart blocking sink in dish area.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times. trashcan and pans in front of rear prep area handsink
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. dish area
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. dish area handsink
- Violation: 51-16-1 No plan review submitted and renovations completed. new prep area in dining room. as per g. kohler in plan review, plans must be submitted for this addition.
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1/20/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausage 45, meat sauce 51, lobster 46 , butter 53 in cookline reachin coolers. garlic and oil 86 by stove.
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. butter 124 on cookline
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. cookline reachin coolers
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. tray of sandwiches in reachin cooler
- Critical - Violation: 12A-13-1 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. cook
- 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. wait staff not washing hands prior to prepping food. cutting lemons
- Critical - Violation: 12A-22-1 Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. lemons in prep area in dining room; lettuce on cookline.
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Violation: 16-07-1 Observed accumulation of debris in three-compartment sink.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 20A-05-1 Food-contact surfaces and utensils not sanitized properly after cleaning. at triple sink
- Critical - Violation: 20A-08-1 Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. none
- Violation: 21-16-1 Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. none
- Critical - Violation: 22-28-1 Observed interior of reach-in coolers soiled with accumulation of food residue. all
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. all handsinks, soap dispensers.
- Violation: 24-08-1 Equipment and utensils not properly air-dried. pans of all types
- Violation: 29-13-1 Equipment compartment not equipped to properly drain accumulation of moisture. cookline reachin has standing water in bottom
- Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area. new prep area added in dining room
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times. boxes and trays of food on rear prep area handsink Repeat Violation.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times. cart blocking sink in dish area. part of soap dispenser in it.
- Critical - Violation: 32-15-1 No handwashing signs provided at handsinks used by food employees. Repeat Violation.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. bar
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. rear prep area
- Violation: 51-16-1 No plan review submitted and renovations completed. new prep area in dining room.
- Violation: 51-18-1 No copy of latest inspection report.
- Critical - Violation: 53B-04-1 Employees have not received training related to their assigned duties. cook using bare hand contact who has worked here 6 yrs did not know when to wear gloves
- 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. many employees hve no proof of training
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11/9/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Employees have not received training related to their assigned duties. cook using bare hand contact who has worked here 6 yrs did not know when to waer gloves
- Equipment and utensils not properly air-dried. pans of all types
- Equipment compartment not equipped to properly drain accumulation of moisture. cookline reachin has standing water in bottom
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. at triple sink
- Critical - Hand sink missing in food preparation room or area. new prep area added in dining room
- Critical - Hand wash sink lacking proper hand drying provisions. bar
- Critical - Handwash sink not accessible for employee use at all times. boxes and trays of food on rear prep area handsink Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. cart blocking sink in dish area. part of soap dispenser in it.
- Critical - Handwashing cleanser lacking at handwashing lavatory. rear prep area
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. cookline reachin coolers
- No copy of latest inspection report.
- Critical - No handwashing signs provided at handsinks used by food employees. Repeat Violation.
- No plan review submitted and renovations completed. new prep area in dining room.
- 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. many employees hve no proof of training
- Critical - Observed accumulation of debris in three-compartment sink.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. wait staff not washing hands prior to prepping food. cutting lemons
- 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. wait staff
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. lemons in prep area in dining room; on cookline.
- Critical - Observed interior of reach-in coolers soiled with accumulation of food residue. all
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 54-59, pastas 48-49, sauce 50, shrimp 44-56, raw chicken 53, sole 57, scallops 51, butter 47 in cookline reachin coolers. steak 44 in cookline drawers. garlic and oil 75 by stove.
- Observed residue build-up on nonfood-contact surface. all handsinks, soap dispensers.
- Critical - Observed uncovered food in holding unit/dry storage area. tray of sandwiches in reachin cooler
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. butter 122 on cookline
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. none
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. none
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11/7/2011 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. none
- Equipment compartment not equipped to properly drain accumulation of moisture. reachin on cookline
- Critical - Hand wash sink lacking proper hand drying provisions. prep area
- Critical - Handwash sink not accessible for employee use at all times. completely blocked By box of bread
- Observed clean equipment stored on floor. sheet pans
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. on cookline
- Observed cutting boards grooved/pitted and no longer cleanable.
- Critical - Observed encrusted, soiled material on slicer.
- Observed equipment in poor repair. reachin cooler thresholds where soil accumulates
- Critical - Observed interior of cookline reach-in coolers soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausages 47, cheese 52, mozzarella 57, top of reachin cooler
- Observed residue build-up on nonfood-contact surface. handsinks
- Observed unnecessary items on the premise. unused reachin left on back line very soiled
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.canneloni 131 in hotbox
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6/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Violation: 16-07-1 Observed accumulation of debris in three-compartment sink. correted on site
- Critical - Violation: 22-20-1 Observed buildup of a mold-like substance in the interior of ice machine.
- Critical - Violation: 32-15-1 No handwashing sign provided at handsink in dishmachine area used by food employees. dish area, wait station
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2/16/2011 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. (Cannanoli Mix).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken Tenders held at 48 Degrees F in pantry cooler. DOUBLE PANED. Corrected On Site.
- Critical. Observed uncovered ice tea, and cheese uncovered in walk-in freezer. Corrected On Site.
- Observed ice cream scoops stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Observed accumulation of debris in three-compartment sink.
- Critical. Observed buildup of a mold-like substance in the interior of ice machine.
- Critical. Observed soil buildup inside and around ice bin.
- Critical. Observed buildup of slime in soda dispensing nozzle.
- Observed carbon build-up on stove.
- Observed soda gun holster with accumulated slime/debris.
- Critical. No handwashing sign provided at handsink in dishmachine area used by food employees.
- Critical. Hand wash sink in dishmachine, and bar areas lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing sink in bar area.
- Critical. Observed unlabeled sanitize solution buckets.
- 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.
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11/23/2010 | Routine - Food | Warning Issued |
- Critical. Wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Foods properly cooked/reheated
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Potential for cross-contamination; storage practices; damaged food segregated
- In use food dispensing utensils properly stored
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Pre-flushed, scraped, soaked
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Plumbing installed and maintained
- Critical. Cross-connection, back siphonage, backflow
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Walls, ceilings, and attached equipment, constructed, clean
- Lighting provided as required. Fixtures shielded
- Employee lockers provided and used, clean
- Clean and soiled linen segregated and properly stored
- Critical. Fire extinguishers - proper and sufficient
- Critical. Exiting system - adequate, good repair
- Critical. Current license properly displayed
- Critical. Employee training validation
- Critical. Employee training validation
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12/17/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/17/2009 | Complaint Full | Admin. Complaint Callback Complied |
- No Violations Were Observed
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7/24/2009 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). scals chicken
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sauces 48, 47 onions 51 in reachin cooler Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. scals chicken Placed in walkin on 7/23/09 temperature taken on 7/24/09 at 12:23pm was 46 degrees Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin cooler on cookline
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cooks
- Observed cornmeal scoop with handle in contact with cornmeal.
- 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. dishwasher & wait staff Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cooks & dishwasher not washing hands when changing gloves. Corrected On Site.
- Observed employee with soiled clothing. apron Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Powdered food products
- Critical. Vacuum breaker mising at hose bibb. mop sink
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Trash cart blocking kitchen exit.
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date.
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7/24/2009 | Complaint Full | Administrative complaint recommended |
| No report available. | 3/16/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 3/10/2009 | Routine - Food | Warning Issued |
| No report available. | 12/5/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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