- Basic - Open dumpster lid.
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10/02/2014 | Routine - Food | Call Back - Complied |
- Basic - Open dumpster lid.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
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08/21/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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6/16/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in kitchen.box of tomatoes, **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of bread **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink on the front line. **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
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4/15/2014 | Routine - Food | Warning Issued |
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels next to walk in coolers. **Corrected On-Site**
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12/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.watch **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture at the three compartment sink.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by a big bread holder. **Corrected On-Site**
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9/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meat balls 117° f ,
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6/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Water draining onto floor surface from ice machine .
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1/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Wet mop not hung to dry.
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8/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, before putting on gloves , or touch unwrapped single-service items, without washing hands.
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8/14/2012 | Routine - Food | Call Back - Complied |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 8/13/12.
- Critical - Observed buildup of slime in the interior of ice machine.lobby
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, before putting on gloves , or touch unwrapped single-service items, without washing hands.
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6/12/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/12/2012 | Routine - Food | Call Back - Complied |
- 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. This violation must be corrected by : 3/4/12.
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3/6/2012 | Routine - Food | Call Back - Extension given, pending |
- 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. This violation must be corrected by : 3/4/12.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Critical - Observed uncovered food in holding unit/dry storage area. bread in walkin cooler and freezer . Corrected On Site.
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1/3/2012 | Routine - Food | Warning Issued |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed uncovered sausage in freezer
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
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7/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage containers on the table in the back office area with no lids. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee improperly washing hands.Observed employee not washing there hands for 20 second and not drying there hands before turning off water.
- Critical - Observed employee improperly washing hands.Observed employee wash her hands and didn't dry her hands at all.
- Observed employee with no hair restraint.Observed employees engaging in foods preparation nit wearing hair restraint.
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3/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed buildup of slime in the interior of ice machine.
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12/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Observed tuna on the front line at 54 fahrenheit. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets needs cleaning.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed expired Food Manager Certification. This violation must be corrected by : 3-5-2010.
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1/5/2010 | Routine - Food | Warning Issued |
- Critical. (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees Fahrenheit - 16 hours; greater than 50 degrees Fahrenheit to 55 degrees Fahrenheit - 10 hours] (b) The cleaning frequency based on the ambient temperature of the refrigerated room or areas is documented in the food establishment. (3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every 24 hours; (4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under Chapter 3; (5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (6) The cleaning schedule is approved based on consideration of: (a) Characteristics of the equipment and its use, (b) The type of food involved, (c) The amount of food residue accumulation, and (d) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135 degrees Fahrenheit or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
- Drying Mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
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9/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/30/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/19/2008 | Routine - Food | Inspection Completed - No Further Action |
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