- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Buildup of food debris/soil residue on equipment door handles. Dough proofer **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Cups in office
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Yellow cloth used to drain pizza pans by 3-compartment sink
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Flour, sugar, salt, rice
- Basic - Sanitizing solution not maintained clean. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum tray pans **Corrected On-Site**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wash solution not clean. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour, salt, sugar
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. drained sink, will set up when ready to wash dishes **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. In cabinets by front area.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled.
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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Hams
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Rice front reach in cooler
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Chest freezer.
- Basic - Reach-in cooler gasket torn/in disrepair. Front ric
- Basic - Single-service articles not stored inverted or protected from contamination. Large aluminum pans on top of Reach in freezer.
- Basic - Soil residue build-up on nonfood-contact surface. Shelf above back prep table.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Walk in cooler shredded cheese, Cuban sandwiches, rice, reach in cooler rice
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler, roasted pork, chicken, rice, cheese, fish. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at 3 Compartment sink, hanging over front prep table. **Repeat Violation**
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6/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reuse of single-service articles. Water bottle used for butter/liquid margarine dispensing.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Tomatoes 55°
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Rice, Cuban sandwiches, hamburgers, steaks, shredded mozzarella cheese.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- High Priority - Raw animal food stored over ready-to-eat food. Walk in cooler and front Reach in cooler **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No soap provided at handwash sink.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. All prepped items in Walk in cooler, fish, chicken, pork, Cuban sandwiches, rice, Reach in cooler in front hamburgers, rice, steaks.
- Intermediate - Spray bottle containing toxic substance not labeled.
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1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen. Sauce, soup/stock.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Wooden dowels.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reuse of single-use articles. Gallon bottles for sauce.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink. Hand wash sink.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Walk in cooler
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink.
- 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. Walk in cooler/Reach in cooler.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Spray bottle containing toxic substance not labeled.
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7/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bread crumbs **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service items stored on floor in kitchen.
- Basic - Utensils in poor condition. Chipped plates **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Pork chops, chicken, fish, steaks
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over ground ham **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed cloth used as a food-contact surface.under cuttingboard.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. walkin cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. used to thaw frozen food. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. raw chicken over cooked roast pork. Corrected On Site.
- Critical - Observed unlabeled spray bottle.
- Observed utensils in poor condition. measuring cup/scoop with broken handle stored in bulk sugar container.
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11/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. bulk flour, rice. chicken, cooked rice,"thank you" bags for pizza dough
- Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. wooden racks/shelf.
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7/20/2012 | 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. Pro This violation must be corrected by : 7/1/2012.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. wooden racks/shelf.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing. 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. sugar. Corrected On Site.
- Observed nonfood-grade containers used for food storage. bulk flour, rice. chicken, cooked rice,"thank you" bags for pizza dough
- Critical - Observed raw animal food stored over ready-to-eat food. raw pork/beef over shredded cheese . Corrected On Site.
- Critical - Observed unlabeled spray bottle.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin cooler.
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5/1/2012 | Routine - Food | Warning Issued |
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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2/24/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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