- Basic - Bowl or other container with no handle used to dispense food(dressings and sugar and flour substances)
- 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.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks located in kitchen.
- Intermediate - No soap provided at handwash sinks located inside 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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5/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor.Observed bag of onion stored on floor and food stored on floor on walk in cooler.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Records/documents for required employee training do not contain all of the required information.
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1/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles ( box of straws)stored on floor in dry storage area.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food stored on floor.Observed pot of soup on floor. **Corrected On-Site**
- Basic - Grease and food debris accumulated under cooking equipment.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Accumulation of food debris/grease on stove top.
- Intermediate - Nonfood-grade basting brush used in food.
- 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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4/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/4/2013 | Routine - Food | Call Back - Complied |
- 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. Upon callback, establishment ordered books but has not yet received them
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked(plant foods, sauces, rice located in walk in cooler )
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11/29/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - All Hand wash sinks in food prep areas lacking proper hand drying provisions. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed food debris on floors throughout kitchen
- Critical - Observed interior of reach-in cooler (located directly cross from grill)soiled with accumulation of food residue.
- Observed scoop for chili garlic sauce lacking handle Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked(plant foods, sauces, rice located in walk in cooler )
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9/27/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - No conspicuously located thermometer in holding unit(prep cooler )
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
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4/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted. (choking poster)
- Critical - No handwashing sign provided at a handsink at bar used by food employees.
- 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.
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2/1/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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