- Non-portable equipment (hood, warmer cabinet) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
2 occurences.
- Critical: Rinse nozzle lacking approved backflow protection hangs below flood rim of sink. (6 penalty points)
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Drain lines are not elevated above floor to facilitate cleaning.near ice machine. (1 penalty point)
- Floor finish has chipped away from areas of floor. Areas of wall are not repaired to be smooth and non-absorbent. (1 penalty point)
2 occurences.
- Areas of floor are not clean. (1 penalty point)
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1/15/2016 | Routine | 89 | Advise & Educate |
- Cooks lack adequate hair restraint. (1 penalty point)
- Non-portable equipment (hood, hand sink, prep sink) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Critical: Rinse nozzle lacking approved backflow protection hangs below flood rim of 3 compartment sink. (6 penalty points)
- Drain lines near ice machine are not elevated above floor to facilitate cleaning. (1 penalty point)
- Areas of wall and floor are chipped and not repaired to be smooth and easily cleanable. (1 penalty point)
- Areas of ceiling are dusty. (1 penalty point)
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2/27/2015 | Routine | 89 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Heavy cream is measuring 45-46 degrees. (6 penalty points)
- Critical: Various items in the pizza reach-in are not date-marked. (3 penalty points)
- Single use cups are used to hold food and spices. Container used to hold chips is dirty. Single service items are stored on the floor. (1 penalty point)
3 occurences.
- Cardboard is being used as shelf liner. (1 penalty point)
Corrected on site.
- The make table has a interior leak, water is pooled on the bottom of the reach-in. (1 penalty point)
- Critical: Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
- The dumpster area is not maintained clean. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Light intensity at food preparation surfaces is less than 50 foot candles. Light intensity in the reach-in cooler is less than 10 foot candles. (1 penalty point)
2 occurences.
- The wall is being repaired with tape. Various floor surfaces are damaged. (1 penalty point)
2 occurences.
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7/28/2014 | Routine | 77 | Advise & Educate |
| No violation noted during this evaluation. | 7/8/2014 | Followup | 100 | Permit re-instated |
- Rinse nozzle hangs below flood rim and lacks approved backflow protection. (1 penalty point)
- Critical: Cold water supply to hand sink leaks and a water valve handle to same hand sink is stripped. (6 penalty points)
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7/7/2014 | Followup | 93 | Advise & Educate |
| No violation noted during this evaluation. | 6/26/2014 | Followup | 100 | Permit Suspension |
- There is no certifed or registered food safety manager. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- The floor is not smooth, non absorbent, and easily cleanable. (1 penalty point)
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6/23/2014 | Followup | 96 | Permit re-instated |
- Unlable to verify all employees food handlers card. (1 penalty point)
- Unable to verify Servsafe manager certificate. (1 penalty point)
- Critical: An employee took off gloves and went to the hand sink and washed hands with no soap and then put gloves on. (6 penalty points)
Corrected on site.
- Critical: Employee food being stored throughout the facility. Mt Dew and tea in the reach-in. Peanut butter, jello, and muffin being stored in the reach-in. Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
3 occurences.
- Critical: In the reach-in cooler raw chicken and beef stored above next to fish. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. Utensils are not stored inverted to protect from contamination. (2 penalty points)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution.Wet wiping cloth is being stored in the bottom of a refigerator. (2 penalty points)
2 occurences.
- Food in various reach-in coolers are not covered to protect from contamination. Food in the storage room is not covered to prevent contamination. A container of food is being stored on the floor. (3 penalty points)
3 occurences.
- Critical: Cut lettuce that was delived at 7:00 am is measuring 44 degrees. (3 penalty points)
Corrected on site.
- Critical: The half and half and soup is measuring 44 degrees. (12 penalty points)
2 occurences.
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Critical: The reach-in is lacking an ambient air thermometer. (3 penalty points)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Critical: In three locations the sanitizer concentration in wiping cloth container(s) is too strong. (18 penalty points)
3 occurences.
- Single-use items are being re-used. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The underside of the shelf above a preparation table is unclean. Shelves throughout the kitchen are unclean to sight and touch. Interior surfaces of a reach in cooler are unclean. The pita chip containers are not cleaned each day. Utensils are stored dirty. Dirty plastic container used to store utensils. (18 penalty points)
7 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Reach-in cooler handles are dirty. Exterior surfaces of food containers are dirty. (1 penalty point)
- The 3-compartment sink faucet is leaking. The drain pipe is leaking beneath the 3-compartment sink.. (1 penalty point)
- Critical: The nozzel on the spray hose in the 3-compartment sink falls below the flood rim. (6 penalty points)
- Dumpster lids are left open. (1 penalty point)
- The dumpster area is not maintained clean. (1 penalty point)
- Light intensity at food preparation surfaces is less than 50 foot candles. Light intensity in the reach- in cooler is less than 10 foot candles. (3 penalty points)
3 occurences.
- Various floor surfaces are damaged. Various walls are damaged. A ceiling tile has been propped open. (3 penalty points)
3 occurences.
- The floor is dirty in various areas. Walls are dirty in various areas. The metal frame above the prep and service line is dirty. (3 penalty points)
3 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: Chemicals are stored above clean linens. (6 penalty points)
- Critical: In various locations chemicals are not stored to protect from contamination. Chemicals next to the drinks. Chemicals stored above clean dishes. Clorox clean-up stored next to food. (9 penalty points)
3 occurences.
- Critical: Permit suspension for imminent health hazard. (100 penalty points)
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6/18/2014 | Followup | 0 | Permit Suspension |
- Critical: An employee changed the garbage bags out of the grabage can and then put gloves on to do food prep work withouth washing her hands. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Eggs in the walk in are not obtained from an approved source. (6 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. Raw shrimp is being stored above onion in the reach in cooler. Raw beef is stored above cooked lamb in the reach in cooler. (6 penalty points)
3 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Produce is not being washed before preparation or cooking. (1 penalty point)
- Wet wiping cloth is being stored in the bottom of a refrigerator. (1 penalty point)
- Food in the reach-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Cooked, shelled eggs are being stored above clean dishes. (1 penalty point)
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. Chicken shawarma temperature was 46 and the lamb was being held at 50 (6 penalty points)
- Critical: Potentially hazardous foods (chicken and lamb shawarma) were covered with saran wrap while being cooled. (3 penalty points)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Large black pepper containers are being used to store different spices. (1 penalty point)
- Cardboard is being used as a doorstop. (1 penalty point)
- The large wooden cuttting board next to the stove is scratched and scored and no longer easily cleanable. (1 penalty point)
- Single-use items are being used to store ingredients. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. The vegetableC slicer is unclean to sight and touch. Refrigerator door handles are unclean ro sight and touch. (6 penalty points)
- Various floor surfaces are damaged. Various walls are damaged. A ceiling tile has been propped open. (1 penalty point)
4 occurences.
- The floor is dirty beneath cooking equipment. Shelving is dirty. The metal frame above the prep and service line is dusty. (1 penalty point)
3 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Nonfunctional equipment is stored on the premises. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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6/11/2014 | Critical Item | 42 | Advise & Educate |
- Critical: Employee dons gloves without hand wash.l (6 penalty points)
- Critical: Food handler is working with exposed food but lacks trimmed nails. (3 penalty points)
- Critical: Covered employee beverage is stored next to container of food and next to clean kitchenware. (3 penalty points)
- In-use food scoops are stored in food without a handle above the food. Ice scoop is not stored in a clean location. (1 penalty point)
- Wet wiping cloth is not stored in sanitizer solution. (1 penalty point)
- Food is not all covered in the reach-in. (1 penalty point)
- Critical: Cut tomatoes measure 49 F at cold table. (6 penalty points)
- Clean food containers are not all stored covered/inverted and are not all stored at least 6 inches above floor. (1 penalty point)
- Critical: Food probe thermometer is not provided for measuring hot and cold food temperature ranges.r (3 penalty points)
- Door seal of reach-in freezer is torn.. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Critical: Measurable sanitizer is not found in wet wiping cloth on table top. (6 penalty points)
- Critical: Interior surfaces of ice bin at ice machine are not clean. Can opener blade is not clean. (6 penalty points)
2 occurences.
- Floor of reach-in freezer is not clean. (1 penalty point)
- Critical: Ice is dumped in hand sink. (3 penalty points)
- Rinse nozzle hangs below flood rim of 3 compartment sink. (1 penalty point)
- Rear door to the outside is propped open. (1 penalty point)
- Employee purse is stored in contact with bag of clean linens.and an employee phone is stored on a bread rack. (1 penalty point)
- Drain lines are not elevated above floor to facilitate cleaning. (1 penalty point)
- Areas of floor and wall are not maintained to be smooth and easily cleanable. (1 penalty point)
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5/12/2014 | Routine | 52 | Advise & Educate |
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