- Basic - Build-up of grease on nonfood-contact surface.cooking area stove
- Basic - Ceiling in disrepair.observed several ceiling tiles missing or damaged from roof leaking.
- Basic - Exposed studs/joists/rafters present in food preparation or warewashing area. Ceiling tiles are missing from roof leaking
- Basic - Hood soiled with accumulated grease.
- Basic - Leaking pipe at plumbing fixture.three compartment sink leaking onto floor
- Basic - Light not functioning.light out kitchen and back dishroom
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
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08/07/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Build-up of grease on nonfood-contact surface.cooking area stove
- Basic - Ceiling in disrepair.observed several ceiling tiles missing or damaged from roof leaking.
- Basic - Exposed studs/joists/rafters present in food preparation or warewashing area. Ceiling tiles are missing from roof leaking
- Basic - Floor area(s) covered with standing water.
- Basic - Hood soiled with accumulated grease.
- Basic - Leaking pipe at plumbing fixture.three compartment sink leaking onto floor
- Basic - Light not functioning.light out kitchen and back dishroom
- Basic - Objectionable odor in establishment. In back room at or near floor drain
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over lettuce
- High Priority - Roach activity present as evidenced by live roaches found.one roach observed.
- High Priority - Sewage/wastewater backing up through floor drains. Observed water and debris coming up through floor drain when water is used and toilets are flushed. Floor drain is located in dishroom and storage room.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.prep area, kitchen
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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08/06/2014 | Routine - Food | Emergency order recommended |
- Basic - Ceiling tile in disrepair.
- Basic - Ceiling tile missing.
- Basic - Exposed studs/joists/rafters present in food preparation or warewashing area.
- Basic - Hood soiled with accumulated grease.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.gyro meat
- High Priority - Roach activity present as evidenced by live roaches found.one live roach observed
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair.
- Basic - Ceiling tile missing.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Hole in wall.next to prep sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.sanitizer
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.broken
- 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.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Utensil
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair.handle on RIC
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Soiled reach-in cooler gaskets.
- 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.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Employee lockers improperly located. need to store personal cellular phone elsewhere ,not on food preping table
- No copy of latest inspection report.
- Critical - Observed employee eating while preparing food. chips and drink
- Observed equipment in poor repair.handlle on reachin coolers -two need repair
- Observed gaskets with slimy/mold-like build-up.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. blocked with spray cleaner
- Light not functioning.kitchen area Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. white refrigerator
- Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only. three tanks in walkin storage
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed food stored in ice used for drinks. do not store poultry in ice bin
- Critical - Observed food stored on floor.onion
- Observed gaskets with slimy/mold-like build-up.reachin coolers
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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2/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- Light not functioning.kitchen areas
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed food stored on floor. onion ,radishes
- Observed personal item stored with food. cell phone
- Critical - Observed toxic item stored in food preparation area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/8/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 35B-15-1 Observed screen in door torn/in poor repair. screen door needs new door sweep
- Violation: 37-01-1 Ceiling tile missing.
- Violation: 37-13-1 Observed hole in ceiling.
- Violation: 38-10-1 Light not functioning. lights out in kitchen and dry storage area
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5/3/2011 | Routine - Food | Emergency Order Callback Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. broken
- Ceiling tile missing.
- Drain cover(s) missing.
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen area and mens restroom
- Light not functioning. lights out in kitchen and dry storage area
- Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only. 2 gas cylinder -20lb
- Observed build-up of grease on nonfood-contact surface. grease buildup on stove
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. cooking pans stored on shelf witj rodent droppings
- Critical - Observed dead roaches on premises. a lot of dead roaches in standing water in storage room
- Observed floor area(s) covered with standing water. in dry storage room- it appears that icemachine leaks
- Observed garbage on the ground and/or pad around dumpster.
- Observed grease accumulated on kitchen floor. under stove
- Observed hole in ceiling.
- Observed open dumpster lid.
- Critical - Observed roach activity as evidenced by live roaches found 15 roaches noted in kitchen area
- Critical - Observed roach activity as evidenced by live roaches found 5 in dining area
- Critical - Observed roach activity as evidenced by live roaches found seven to eight on three compartment sink
- Critical - Observed roach activity as evidenced by live roaches found seven-to eight on wall and electricial outlet
- Critical - Observed roach activity as evidenced by live roaches found three to four in storage room
- Critical - Observed roach activity as evidenced by live roaches found two to three on stove and shelf next to stove
- Critical - Observed rodent activity as evidenced by rodent droppings found. on storage shelf approximately 20 semi fresh droppings
- Critical - Observed screen in door torn/in poor repair. screen door needs new door sweep
- Critical - Observed the presence of insects, rodents, or other pests. one dead mouse
- Observed unnecessary items on the premise. unused equipment and other items in storage room that inhibits cleaning
- Plumbing system in disrepair. floor drain not draining
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. temperatures reading at 50deg
- Critical - Water pressure lacking at fixtures that require the use of water. no water to the 3 compartment sink
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/2/2011 | Routine - Food | Emergency order recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. in restrooms
- Critical - Hand wash sink lacking proper hand drying provisions. server and kitchen areas
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date. amount due is $323.00
- Critical - No handwashing sign provided at a handsink used by food employees. in restrooms
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed floor area(s) covered with standing water.near ice machine
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. move all foods from cooler to another cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/23/2010 | Routine - Food | Call Back - Complied |
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine. clean metal baffle in ice machine
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed rodent activity as evidenced by rodent droppings found.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present. backdoor needs repair at bottom of doors
- Observed ceiling in disrepair. leak in roof
- Light not functioning. back storage areas
- Critical. Observed unlabeled spray bottle. all spray and squeeze bottles need labeled as too contents
- Wet mop not hung to dry.
- Critical. Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- 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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9/21/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Post the Consumer Advisory (provided) in the dining room. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or to discard, the food item.
- Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be marked with their common names.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Do not sto cooked meats on the countertops; store the stainless-steel pans of meat in the hot oven, until food is reheated for service. Corrected On Site.
- Observed reuse of single-service articles. Do not wrap vegetables in plastic-grocery bags; use foodgrade rated plastic to wrap foods.
- Plumbing system in disrepair. Repair the inoperable urinal in the men's restroom.
- Critical. Observed unlabeled spray bottle. Label spray-bottles of cleaner with the common name of the contents.
- Critical. Manager lacking proof of Food Manager Certification. Obtain Food Manager Certification by 7/10/2010. Call 866 372 7233 to schedule exams.
- 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. Employees must pass Food Safety Training within 60 days of hiring. Call 866 372 7233 to order workbooks.
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5/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or to duscard, the foid item.
- Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labelled with their common names.
- Critical. No conspicuously located thermometer in holding unit. Locate a numerically-scaled thermometer inside each refrigeration unit.
- Critical. Food employee touch ready-to-eat foods with their bare hands. Employees must wash hands, and wear disposable-plastic gloves, when handling ready-to-eat foods. Provide disposable-plastic gloves.
- Plumbing system in disrepair. Install the missing-hot-&-cold-water spiggot at the four-compartment sink.
- Critical. Hand wash sink lacking proper hand drying provisions. Provide paper towels at the handwashing sinks.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Provide soap at the handwashing sinks.
- Critical. Observed unlabeled spray bottle. Label spray bottles with the common names of their contents.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only. Hood-fire-suppression system is past due to be serviced and retagged. Hood system must be serviced at least once every-six months.
- Critical. Manager lacking proof of Food Manager Certification. Obtain Food Manager Certification by 5/01/2010. Call 866 372 7233 to schedule an exam.
- 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. Employees must pass Food Safety Training within 60 days of hiring. Call 866 372 7233 to obtain workbooks. Keep proof of completed training on the premises.
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3/1/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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