- Critical - Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding. Chili from a can, put in warmer at 7:30 am, at 9:35 is 131F. Corrected On Site. Rapid reheat in microwave to 151F.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Both sinks. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Put on gloves without washing hands and made a sandwich.
- Critical - Observed light black buildup in the interior of ice machine. Front
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts and tzaziki sauce opened Friday. reach in cooler
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage 89F. Corrected On Site. Put on time.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cheese sauce left over from yesterday.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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9/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions, LACKS KNOWLEDGE OF THE BIG FIVE EXCLUSION ILLNESS .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. PORTABLE FAN
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Exit signs not properly illuminated. For reporting purposes only, FRONT:
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Observed food stored on floor, BEVERAGE SYRUP :
- Observed open dumpster lid.
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10/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken and tuna salad, cheese in containers in reach in cooler. Repeat Violation.
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4/13/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Make table reach in cooler on front line. Corrected On Site. Potentially hazardous food moved to other cold holding unit in kitchen.
- Equipment or utensils not designed or constructed in a durable manner. Enamel covered pots on rack over 3 comp sink.
- 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. Employee hired within last month.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cup with no lid on shelf above the grill.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands between glove changes.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Turkey 50'F , ham 47'F , and cheese, 50'F in make table reach in cooler. Moved to back cooler. Corrected On Site. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken and tuna salad, cheese in containers in reach in cooler. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Liquid butter in squeeze bottle over grill.
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4/12/2011 | Routine - Food | Warning Issued |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. Cheese in reach-in
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. 3 compartment sink
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7/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed wall soiled with accumulated dust. By refrigeration
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3/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork products Corrected On Site.
- Observed a nonfood-grade basting brush used in food. metal band brush
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Incorrect test kit
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Critical. Observed evidence of mop/cleaning waste water onto floor; Mop upside down allowing water to drip onto the floor; by mop sink
- Critical. Certified Food Manager unable to answer basic Food Code questions. Health Exclusion questions
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Knowledge of dish washing procedure and ppm requirements
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8/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/10/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/8/2008 | Routine - Food | Warning Issued |
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