- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. reach in cooler on the cookline
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9/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The walk in cooler Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. the storage reach in cooler on the cookline
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pasta 59, 52 f degrees in the walk in cooler
- Critical - No conspicuously located thermometer in holding unit. reach in cooler on the cookline
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. three drinks on the storage reach in cooler on the cookline
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. shredding cheese with bare hands Corrected On Site.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employees multi-tasking handling food, cleaning, changing gloves etc without washing hands to break the contamination cycle
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. oil bottle
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. prep table on the cookline
- Critical - Observed handwash sink used for purposes other than handwashing. employee used cookline sink as a food prep sink
- Critical - Observed packaged food not labeled as specified by law. oil bottle
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham 47, sausage 45, egg plant 45 and beef 44 f degrees in the walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausage 45, sauce 44, pasta 45 f degrees in the walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausage 49, chicken 45 in metal pans on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shredded cheese 55 f degrees in the prep reach in cooler on the cookline
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. onions 77 f degrees left out on the cookline
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). see 3d violation
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9/7/2012 | Routine - Food | Warning Issued |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Unaware of Big five provided HR form 5030 160
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on top of a storage reach in cooler on the cookline Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in the steak bucket in the walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef 45 f degrees in the walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef 50, chicken 50 f degrees left on top of storage reach in cooler on the cookline. insufficient ice and water. corrective action taken employee placed items in larger container with more ice and water.
- Critical - Observed potentially hazardous food thawed in standing water. two compartments full at the three compartment sink Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk, Sour cream open held 24 hrs or greater not dated
- Observed residue build-up on nonfood-contact surface. Hood filters
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine 200 ppm x2 Corrected On Site.
- Critical - Observed toxic item stored by food. soap adjacent to thawing chicken at the three compartment sink Corrected On Site.
- Critical - Observed unlabeled spray bottle. windex bottle hanging off the rolling rack by the front counter
- Observed wall soiled with accumulated grease. walls behind the oven
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1/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. Hand sink at cook line. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee dumping salad in to go box used bare hands to prevent spilling.
- Critical - Observed expired employees training.
- Observed gaskets with slimy/mold-like build-up. Prep unit.
- Observed gaskets/seals on cold holding unit in poor repair. Cook line prep unit.
- Observed gaskets/seals on cold holding unit in poor repair. Front counter prep unit.
- Critical - Observed handwash sink used for purposes other than handwashing.Utensil stored in hand wash sink. Corrected On Site.
- Observed plastic container used to scoop sugar.
- Observed plastic container with no handle used to scoop flour.
- Observed plastic cup used to scoop spices in cook line prep unit.
- Observed residue build-up on nonfood-contact surface. Gaskets on reach-in cooler under steamtable.
- Observed residue build-up on nonfood-contact surface. Outside of sugar and flour container.
- Observed utensils stored in crevices between equipment. Knife between front counter prep unit and storage rack. Repeat Violation.
- Critical - Vacuum breaker mising at hose bibb. Next to hand wash sink in prep kitchen. Repeat Violation.
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9/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Front counter make unit.
- Critical - No handwashing sign provided at a handsink used by food employees. Sink next to cook line.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets on make units.
- Observed personal care item stored with Single service items. Baseball cap stored on to go containers.
- Critical - Observed unlabeled spray bottles. Spray bottles with pink and blue liquid in dish washing area. Repeat Violation.
- Observed utensils stored in crevices between equipment. Knife between make unit and storage rack.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Vacuum breaker mising at hose bibb. Next to hws in dish washing area.
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2/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cook peppers & onions on counter @ 78 degrees; discarded
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic @ 78 degrees; Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. emp & mgr chg tasks & gloves not wash hands between
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Equipment or utensils not designed or constructed in a durable manner. no handle scoop
- Equipment or utensils not designed or constructed in a durable manner. white dry in non food grade plastic
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed unlabeled spray bottle.
- Carbon dioxide/helium tanks not adequately secured.
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8/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. onions & peppers on counter
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. put on gloves not w sh hands Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. tounchinhg rolls
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1/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/24/2009 | Routine - Food | Call Back - Complied |
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Facilities to maintain product temperature
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- In use food dispensing utensils properly stored
- Wiping cloths clean, used properly, stored
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7/21/2009 | Routine - Food | Warning Issued |
| No report available. | 6/17/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/12/2009 | Routine - Food | Warning Issued |
| No report available. | 12/11/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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