- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves for clean utensils
- Basic - Dead roaches on premises. 3 by dry storage **Admin Complaint** **Repeat Violation**
- Basic - Food stored in dry storage area not covered. Sugar
- Basic - Food stored on floor. Box with potatoes and bag of onions
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Warmer
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Croissant with ham 120 F
- High Priority - Roach activity present as evidenced by live roaches found. 2 by dry storage **Admin Complaint** **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Peeler
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08/06/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Interior of microwave soiled with encrusted food debris.
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2/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Attached equipment soiled with accumulated grease. Inside (door under oil) and outside fryer and drip trays
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises. 20 under shelving in dry storage 20 inside fryer
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wall soiled with accumulated grease.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 70 F
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Tomato 71 F
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. soup 56 F, black beans 54 F reach in cooler cheese 68 F, ham 60 F kitchen prep area
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Roach activity present as evidenced by live roaches found. 1 live by three compartment sink 1 by dry storage
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 10 lbs noodle soup 56 F, 5 lbs cooked black beans 54 F
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Water accumulation
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2/20/2014 | Routine - Food | Warning Issued |
- Basic - Food stored in dry storage area not covered.
- Basic - Food stored in holding unit not covered. Reach in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. potato 50 F, fish 47 F, bacon 45 F
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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9/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.Flour.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area.Cell phone
- Basic - Food stored in holding unit not covered.Raw chicken.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. OBSERVED INTERIOR OF RIC SOILED WITH FOOD RESIDUE.
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11/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.AS PER OWNER PORK OUT ALL DAY AT 78 1PM
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No conspicuously located thermometer in holding unit.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.SHELVES
- Observed cutting board grooved/pitted and no longer cleanable.FLIPPED OVER Corrected On Site.
- Observed employee with no hair restraint.AT FRONT COUNTER
- Critical - Observed live flies in kitchen.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.PORK
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.REACH IN COOLERS
- Critical - Working containers of food removed from original container not identified by common name.
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2/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. OBSERVED COOKED USED BARE HAND TO OBTAIN CUT ONIONS. Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee improperly washing hands. OBSERVED EMPLOYEE WASHED HER HANDS WITH GLOVES ON. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. OBSERVED INSIDE RIF SOILED WITH BLOOD.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED POULTRY AT 47 DEGREES AND BEEF AT 48 DEGREES. Corrected On Site.
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12/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
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4/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over cooked food. Raw chicken stored over cooked ground beef
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Observed cutting board grooved/pitted and no longer cleanable.
- Reach in cooler shelves surface not smooth and easily cleanable. RUSTED
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of food debris, dust or dirt on dry storage shelves surface.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated grease, food debris.
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10/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/17/2010 | 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.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham 55 degrees
- Critical. Observed food being cooled by nonapproved method.
- Critical. Observed food stored on floor. bags of onions
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handling bread at front counter bare haded. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed 2 live flies in kitchen.
- Critical. Outer openings not protected with self-closing doors. door in kitchen kept open. Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Employees not informed of acceptable sanitary practices.
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5/10/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/11/2010 | Routine - Food | Call Back - Complied |
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Steam table next to handsink
- Critical. Observed food stored on floor.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical. Observed encrusted, soiled material on slicer.
- Observed food debris accumulated on kitchen floor.
- Observed wall in disrepair. next to entrance door, behind cooler
- Observed wall soiled with accumulated food debris.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed expired Food Manager Certification.
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10/27/2009 | Routine - Food | Warning Issued |
| No report available. | 5/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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