- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Hot holing for croquettes.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Ham croquettes 110° in hot hold, front counter. Reheated to 165°, corrective action taken.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 47° in True cooler, kitchen. Moved to working cooler 43, corrective action taken.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 47° True cooler in kitchen.
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10/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Unnecessary items on the premise. Ice machine and cold holding unit not being used. **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Covered plastic container with chicken breast in Beverage Air Freezer, kitchen.
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07/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic ware in black bins in kitchen.
- Basic - Unnecessary items on the premise. Ice machine and cold hold unit not being used. **Repeat Violation**
- High Priority - License is expired and is more than 60 after expiration date. confirmation 137045551, paid in full. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes, cut lettuce, schredded cheese 70° stop sale, discarded, **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Touching lettuce, bread. Put on gloves. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw Bacon sitting on counter 66°, placed back in freezer, 40° **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cut tomatoes, cut lettuce, schredded cheese 70°, discarded. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter.
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3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust, lights in kitchen.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs on counter. **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface, Reachin freezer. **Repeat Violation**
- Basic - Sponge used to clean and sanitize food-contact surface, 3 compartment sink.
- Basic - Unnecessary items on the premise, broken cooler, take off doors if you choose to use it as storage. And ice machine, not working.**Repeat Violation**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Picking up with tongs. Out of gloves. **Corrected On-Site**
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit, meat pies, front counter, 124° 136° **Repeat Violation**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink, 3 compartment sink. **Corrected On-Site** **Repeat Violation**
- Intermediate - No soap provided at handwash sink, kitchen.
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9/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Attached equipment soiled with accumulated dust. Lights in kitchen.
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - No Heimlich maneuver/choking sign posted. Check website.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Beverage air, kitchen.
- Basic - Shelves in cooler/freezer rusted, not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Basic - Silverware/utensils stored upright with the food-contact surface up, on storage rack, kitchen.
- Basic - Single-service articles not stored inverted or protected from contamination. Plastic forks, front counter.
- Basic - Unnecessary items on the premise.broken 2door cooler, kitchen, take off doors if you choose to keep it as storage. **Repeat Violation**
- High Priority - License is expired and is more than 60 after expiration date. confirmation number for $376, 3127049494. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meat pies, front counter, placed in at 9:30 am, discard at 1:30 with time label **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, after putting on hairnets.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink, 3 compartment sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, front counter
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.meat pies, front counter.
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2/15/2013 | Routine - Food | Warning Issued |
- No Heimlich maneuver sign posted.
- Observed attached equipment soiled with accumulated dust-light fixtures.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands-after collecting money. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.-hairnet hanging on papertowel dispenser.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.-not washing prior to putting on gloves. Corrected On Site.
- Observed personal care item stored with utensils-shoes on shelf with pots-pans.
- Observed single-service articles improperly stored-napkins in holder on table with electronics toutching napkins inside.
- Observed single-service articles stored without protection from contamination-not inverted.
- Observed unnecessary items on the premise-BEVERAGE AIRE BAN MARIE not working.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name-sugar
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9/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. front counter. Corrected On Site.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. display case, operator turned the unit hotter.
- Critical - Hot water not provided/shut off at employee hand wash sink. front counter.
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing. milk jug inside front counter handsink. Corrected On Site.
- Observed nonfood-grade containers used for food storage. thank you bags with ice in a freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk at the coffee station. Corrected On Site. discarded.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sour cream. Corrected On Site.
- Critical - Observed unlabeled spray bottle. squeeze bottle with soap. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. less than 4h out of temperature according to PIC. Corrected On Site. served. Repeat Violation. explained time control procedure.
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5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed dispensing equipment that allows contamination. no-handled cup inside sugar container. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. lemons inside kitchen hand sink. Corrected On Site. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef patties on the front counter display case. less than 4h out of temperature according to PIC. operator turned the unit hotter.
- Critical - Working containers of food removed from original container not identified by common name. not labeled in english. Corrected On Site.
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12/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized. cutting board. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. gallon of milk and cup inside front counter hand sink. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. coffee station. Corrected On Site.
- Observed nonfood-grade containers used for food storage. shopping bags with meat in a reach in freezer. Corrected On Site.
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8/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee eating in a food preparation or other restricted area. chewing gum. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw meat over cold cuts in a reach in cooler. Corrected On Site.
- Observed single-service articles stored without protection from contamination. not inverted. Corrected On Site.
- Critical - Observed unlabeled spray bottle.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. croquettes on the front counter display unit. Corrected On Site. discarded.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
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4/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop reach in cooler (only produce is being held in this unit). Potentiallly hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine test paper needed.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. prep area. Corrected On Site.
- Critical. Observed unlabeled spray bottle.
- Critical. License expired within 30 days after expiration date. Corrected On Site.
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12/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food prepared in a private home. burgers. Stop Sale issued.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Kitchen
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9/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. sugar.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic spread, eggs, bacon in prep area. Corrected On Site. moved to a cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Patties at the front counter, less than 4h out of temperature according to PIC. Operator turn the unit hotter.
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. front counter display unit. Operator turn the unit hotter.
- Critical. Hand wash sink lacking proper hand drying provisions. prep area. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. prep area. Corrected On Site.
- Critical. Observed unlabeled spray bottle.
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
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5/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 45-31-2 Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. portable stove.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical. Violation: 53B-08-1 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
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12/8/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. salads, RIC.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ham, cheese, dressings in RIC.
- Critical. Observed raw animal food stored over ready-to-eat food. RIF, RIC.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. not cleaned before sanitized. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. front counter. Corrected On Site.
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. portable stove.
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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10/5/2009 | Routine - Food | Warning Issued |
| No report available. | 6/1/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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