- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan soiled by chest freezer. Grease build up on fryer. Soil residue on grill and stoves. Steamer at cook line soiled. Clean exterior of bulk bean storage container by prep area. Clean fire extinguisher by cook line.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Sweater on top of rice in dry storage area. Keys, cell phone, ear buds. In the prep area.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No sanitization step.
- Basic - Equipment in poor repair. Water heater and bottom of food prep area rusted. Door knob in disrepair. Aluminum foil liner on shelving by cook line ripped and torn.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Door by three compartment sink not tight fitting or sealed.
- Basic - Floor area(s) covered with standing water. Behind steam table.
- Basic - In-use knife/knives stored in crack between equipment and wall in dry storage. **Corrected On-Site**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife on soiled surface area by steam table.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temperature was 86°f.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit in cook line cooler.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. No sanitization step when ware observed at three compartment sink.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - First aid supplies improperly stored on top of wax paper in dry storage. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No sanitization step observed when washing food storage container at 3 compartment sink.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken behind raw beef, drippings from chicken can potentially contaminate raw beef on make table at cook line cooler. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled at cook line cooler. Cutting board stored inside mop sink.
- Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. In dining room.
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11/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On soap dispenser at kitchen hand wash sink. **Warning**
- Basic - Equipment in poor repair. Flip top cooler on cookline at 46°f ambient air temperature. Do not use this unit until repaired and able to maintain foods at 41°f or below. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas on cookline. **Warning**
- Basic - Wall in disrepair. By 3 compartment sink. Peeling paint and broken out concrete. **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at 87°f on cookline held at room temperature. Butter was time marked with 4 hour limit at inspectors request and must discard within remaining 2 hours. Butter must be held at 41°f or below in the future or held under time as a public health control with proper forms and documentation. **Corrected On-Site** **Warning**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Cooking oil in non food grade spray bottle on cookline. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In cookline flip top cooler: Salsa 45°f, diced tomatoes 46°f, raw chicken 54°f, cooked mushrooms 48°f, raw beef 47°f ,employee iced down, must be discarded with in 1 hour. Corrective action taken. **Warning**
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10/16/2013 | Routine - Food | Warning Issued |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Food stored in holding unit not covered......beans in refrigator . **Corrected On-Site**
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Obseerved: Wet mop not hung to dry. Priority: Non-Critical.
- Critical - Observed. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Priority: Critical.
- Critical - Observed. Observed handwash sink used for purposes other than handwashing....chicken slices by ice machine. **Admin Complaint** **Corrected on Site** Priority: Critical.
- Critical - Observed. Observed improper vertical separation of raw animal foods.....raw chicken above raw beef in reach in cooler by mop sink. Raw chicken touching lettuce in reach in cooler by mop sink. **Corrected on Site** Priority: Critical.
- Observed. Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit...cook line ** Corrected On Site** Priority: Critical
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12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures......reach in cooler , kitcken .Must not have stored any potentially hazardous food until maintain proper temperature at 41 degrees or below.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit....chicken , beef 47 degrees ,mushroom ,shrimp 52 degrees , cheese 50 degrees in reach in cooler . Corrected On Site. ice down on food.
- Critical - Observed raw animal food stored over ready-to-eat food.... raw fish above ready to eat baisil in true refrigerator . Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area....beans in true refrigerator .
- Critical - Working containers of food removed from original container not identified by common name.....oil spray bottle , cooke line.
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7/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - IOBSERVED NOT LABEL ON WINDEX BOTTLE.
- Critical - OBSERVED COLD HOLD EQUIPMENT NOT INCAPABLE MAINTAIN PROPER TEMPERATURE. GLASS DOOR REACHIN COOLER. MUST NOT HAVE STORED ANY PHF UNTIL FIX IT OR MAINTAIN PROPER TEMPERATURE.
- Critical - OBSERVED COOKED PHF SAUCE NOT COOLED 135 DEGREES FAHRENHEIT TO 41 DEGREES FAHRENHEIT WITHIN 6 HOURS. OPERATOR STATED THAT FOOD WAS COOKED YESTERDAY. SAUCE 60 DEGREES FAHRENHEIT. CORRECTED ON SITE VOLUNTARILY DISCARDED FOOD.
- Critical - OBSERVED EMPLOYEE WEARING GLOVES WITHOUT WASHING HANDS. CORRECTED ON SITE
- Critical - OBSERVED FOOD IN FLOOR. ONION AND BEANS STORAGE AREA.
- Critical - OBSERVED NO DATE MARKED READY TO EAT FOOD AND COOKED FOOD GLASS DOOR REACHIN COOLER. MILK, SOUR CREAM, SAUCE.
- Critical - OBSERVED NO TEST KT PROVIDED WHEN USING CHEMICAL SANITIZER AT 3 COMPARTMENT SINK.
- Critical - OBSERVED PHF TEMPERATURE GREATER THAN 41 DEGREES FAHRENHEIT. SOUR CREAM 50 DEGREES FAHRENHEIT, MILK 49 DEGREES FAHRENHEIT, SAUCE, BUTTER 50 DEGREES FAHRENHEIT GLASS DOOR REACHIN COOLER. CORRECTED ON SITE. REMOVED FOOD ANOTHER ACCEPTABLE COOLER.
- Critical - OBSERVED RAW EGG OVER READY TO EAT LETTUCE. REACHIN COOLER. CORRECTED ON SITE
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3/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- In use food dispensing utensils properly stored
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Wiping cloths clean, used properly, stored
- Employee lockers provided and used, clean
- Critical - Food protection during storage, preparation, display, service, transportation
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10/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed unlabeled spray bottle.
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5/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/15/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed handwash sink used for purposes other than handwashing. --- used for thawing foods
- Observed personal care item stored with food. --- cell phone stored on shelf with open containers of foods.
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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12/6/2010 | Routine - Food | Warning Issued |
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