- Basic - Bowl or other container with no handle used to dispense food in salsa **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. Reach in cooler opposite grill
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Repeat Violation**
- Basic - Interior of pizza oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. packaged raw chicken **Corrected On-Site**
- High Priority - Raw animal food ( shelled eggs ) stored over ready-to-eat food.( tortilla) reach in cooler , colkline **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items ( packaged raw chicken ) stored in the sink. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. In cabinet under handsink
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10/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee drinks stored with clean equipment and utensils, or single-service items. From counter
- Basic - In-use tongs stored on oven door handle.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen and mens restroom **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Placed in freezer for quick chill **Corrected On-Site**
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6/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor.oil in corner
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cole slaw in glass door upright bottom by door 50° along with cut melon 48° both moved to colder part of reach in by yogurt mix on top shelf at 41° **Corrected On-Site**
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment.pizza paddle **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area.phone and glasses in dish on shelf over prep table **Corrected On-Site**
- Basic - Food stored on floor.oil
- Basic - Single-service articles not stored inverted or protected from contamination.under bug zapper **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.oven cleaner by clean pans **Corrected On-Site**
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8/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soil residue build-up on nonfood-contact surface.on timer on counter
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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed food stored on floor.[jug oil] Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[potentially hazardous food in top of far reach in cooler 47-48 degrees f, bottom 41 degrees f, product covered with ice, lid closed] Corrected On Site.
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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 not washing hands between soiled and clean] Corrected On Site.
- Critical - Observed interior of microwave soiled.[interior top high one]
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Repeat Violation.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[butter melted 78 degrees F on counter]
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2/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.[in buckets ] Corrected On Site.
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9/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.[using cloth to dry]
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[upright freezer]
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.[server handled soiled dishes, used sanitized than handled potentially hazardous foods--hands should be properly washed and dried before applying sanitizer ]
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.[portion cup in cole slaw]
- Observed residue build-up on nonfood-contact surface.[ice cream freezer]
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5/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[buffet line potentially hazardous foods 47-51 degrees]
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Equipment and utensils not properly air-dried.[dish washer drying with cloth]
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1/5/2011 | 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.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.{server dishing ip fruit salad using hand to keep bowl from overflowing ]
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[putting lemon on plate with fish]
- Critical. Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.[server with blue nail polish dishing up fruit salad]
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
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7/30/2010 | 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. milk
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed interior of microwave soiled.
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11/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/6/2008 | Routine - Food | Inspection Completed - No Further Action |
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