- Basic - Food storage container/container lid cracked or broken. Several lids in walk in cooler. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. On prep line and dining room. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In walk in cooler salsa 48° roasted tomato sauce 45°. Corrective action manager uncovered and stirred. Ambient in cooler 38° **Repeat Violation**
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10/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Under prep table, manager discarded. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on storage shelf.
- Basic - Food storage container/container lid cracked or broken. Several throughout. Manager discarded. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. Manager removed. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. In prep area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In prep table reach in cooler chicken 46° shrimp 47°. Product brought out of walk in cooler within two hours. Corrective action, manager placed items on ice. **Repeat Violation**
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6/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Both on make tables.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above of make table. **Corrected On-Site**
- Basic - Food stored on floor. Jug of oil. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water 103°. Water discarded. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Beverage stored in cut lettuce. Employee bottle of water stored directly on cut lettuce. Drawer cooler. Part of the cut lettuce was discarded by manager. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream and cut lettuce 49-51°. Siting on make table. Corrective action taken, placed in ice bath for rapid cooling.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Fresh made pico de gallo. On prep table. No marked. Manager stated items was placed on time around 10:30 when getting ready for lunch. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked chicken breasts. 121-127°. Corrective action taken, chopped up and moved to stove to reheat it.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On prep table were salsa was been made. **Corrected On-Site**
- Intermediate - Ice chute black build up of mold-like substance. Dinning room.
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9/19/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. Cell phone and charger sitting on grinder in prep area. **Corrected On-Site**
- Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. To go containers under/next to hand sink.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Several employees on cook line. Corrective action taken.
- Intermediate - Hot water not provided/shut off at employee handwash sink. In prep area. **Corrected On-Site**
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7/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Souffle cups at cook line. **Warning**
- Basic - Employee beverage container in lettuce bin. **Corrected On-Site** **Warning**
- Basic - Food stored on floor. Containers of raw chicken in walk in cooler. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Drawer coolers on cook line. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded cheese at 45-46?F in drawer coolers on cook line, corrective action turned own temperature of unit. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Homemade ranch dressing, corrective action time marked. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fish 90-91?F, shrimp 90?F in containers on todo of steam table. Corrective action voluntarily discarded. Also, all TCS items in steam table between flat top and grill unevenly heated some parts below 135?F, some above, corrective action stirred all items. Also rice in pot on stove in back kitchen at 112-118? F, corrective action reheated. **Repeat Violation** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Repeat Violation** **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Form provided. **Warning**
- Intermediate - Reach-in cooler 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. Drawer coolers at cook line, TCS foods inside unit at 45-46?F, corrective action turned down temperature of unit. **Warning**
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4/26/2013 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Tested 3 times 0 ppm, do not use to sanitize dishes until proper concentration can be met.
- Equipment or utensils not designed or constructed in a manner consistent with the food code. Souffle cup in sauce on cook line, corrective action removed.
- Critical - No conspicuously located thermometer in holding unit. 2 door unit on cook line.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Manager on duty with expired card.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ground beef in walk in cooler at 45?F, corrective action ice bath. **Repeat Violation**
- Critical - Observed unlabeled spray bottle. 2 spray bottles hanging on chemical shelf, corrective action labeled.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Ranch dressing, corrective action time marked.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken in steam table at 108-118?F, corrective action reheated to 165?F. **Repeat Violation**
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12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not cooked to 145 degrees Fahrenheit or above. Shrimp cooked to 122F, corrective action-recooked to 145F.
- Critical - Food not properly protected from contamination. Trays of nachos stacked so that bottom of pan touching nachos. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. Over stove in back prep room.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler on left side of cook line and front counter cooler with milk in it.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Quaternary.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Between glove change. Touched soft taco shell. Corrective action-washed hands.
- Critical - Observed expired Food Manager Certification. Daniel Niblock exp 06-2010
- Observed insect control device installed over clean dishes. Over clean side of dish machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sprouts 62F, homemade ranch dressing 58F on counter. Corrective action-moved to cooler. Salmon 45F, corrective action-ice bath.
- Observed single-service items stored on floor. At front counter. Corrected On Site. Moved off floor.
- Critical - Observed unlabeled spray bottle. Next to mop sink.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Salmon 80, shrimp 85. Corrective action-discarded. Chicken 120-140F in steam table cook line, corrective action-stirred and lid on. Rice 105F on counter in back prep room next to stove, corrective action reheat on stove.
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7/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Equipment and utensils not properly air-dried. Containers wet nesting, storage rack across from dish machine. Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle. Corrected On Site. Repeat Violation.
- Lights with broken shield, sleeve coatings or covers. Walk in cooler.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. By dish machine.
- Observed attached equipment soiled with accumulated dust. AC unit fan covers in walk in cooler.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooks wearing bracelets. Corrected On Site. Removed.
- Observed ice scoop with handle in contact with ice. Ice machine. Corrected On Site.
- Observed personal care item stored with food. Cell phone, keys with food on storage racks in rear prep area. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in reach in cooler under front counter. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over sour cream in walk in cooler. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Oil spray bottle, at cookline. Corrected On Site.
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1/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Wet nesting on storage racks in dish washing area.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on handle under grill at cookline.
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7/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Fruits/vegetables not washed prior to preparation.
- Critical - Observed cloth used as a food-contact surface./ absorbent cloth under chopping board.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled./ handling of dirty dishes and clean dishes Corrected On Site. employee washes hands put new gloves.
- Critical - Unlabeled toxic container does not bear the manufacturer's label./ sanitizer.
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3/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit./ undercounter cooler / kitchen.
- Critical. Observed cloth used as a food-contact surface./ absorbent cloth use for covering food.
- Critical. Observed cloth used as a food-contact surface./ under chopping board.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled./ after touching dirty wiping cloth with sanitizer./ employee rewashed hands/ changed gloves.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue./ water pooling/ accumulation of water.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
- Equipment and utensils not properly air-dried./ wetnestting. Repeat Violation.
- Critical. Electrical outlet missing cover plate. For reporting purposes only./ wall near warewashing.
- 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/ no original copy of certificate. on site.
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8/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served./ not properly documented for time as public health control Corrected On Site./ on site Mgr. started proper documentation for time in lieu of temp.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ready to eat foods. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food./ souffle cup used for ready to eat foods.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions./ not dated.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./ req. 150ppm.
- Critical. Unlabeled toxic container does not bear the manufacturer's label./ sanitizing bucket.
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3/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to food items/ open bottled water on food shelf.
- Equipment and utensils not properly air-dried./ plastic food containers. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees./ kitchen area. Corrected On Site.
- Observed attached equipment soiled with accumulated dust./ back of ice bin.
- Critical. Pesticide use not in accordance with manufacturer's directions./ found 2 cans of Raid household spray in the kitchen.
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8/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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