- Basic - Food storage container/container lid cracked or broken. Numerous, on clean dishes storage shelf above triple sink and with food in make table.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Meat balls 88-119°. Cook stated they were reheated and placed in steam table about an hour ago. Corrective action taken, explained reheating parameters. Removed from steam table and put back in microwaved to reheat.
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In reach on cooler and above slicer. **Corrected On-Site**
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7/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Blocked by ice buckets that are also exposed to splash, corrective action moved ice buckets.
- Critical - Observed buildup of slime in the interior of ice machine. Back side of deflector plate.
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12/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-26-1 Observed buildup of soiled material on racks in the reach-in cooler. Tall reach in cooler behing cash register.
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7/10/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 3 door cooler ambient air temperature 50F.
- Critical - Cold water not provided/shut off at employee handwash sink. Handwash sink next to 3 compartment sink.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. Tall reach in cooler behing cash register.
- Observed equipment in poor repair. 3 door reach in cooler dripping water inside cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. Filling pitcher. Corrected On Site. Moved pitcher.
- Critical - Observed interior of reach-in cooler vent fans soiled with accumulation of dust. In main storage cooler and tall reach in cooler behind cash register.
- Observed personal care item stored with food. Purse oveer marinara sauce and dressings on dry storage shelf. Corrected On Site. Moved purse.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 48-50F: Chili, cooked peppers, chicken salad, hard boiled eggs, mushrooms, cooked onions, pepperoni, salami, corned beef, brisket, monterey jack cheese, cheddar cheese, provolone, pepper jack, swiss, meatballs. All in 3 door reach in cooler.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Self service cup lids facinng inside out. Corrected On Site. Reversed.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 53F ham and turkey sliced 8:30-9:00am, temperatures taken at 1:40pm. Discarded.
- 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. On prep counter in back.
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7/6/2012 | Routine - Food | Warning Issued |
- Critical - Observed buildup of old syrup around soda dispensing nozzle. Large multi-function soda machine.
- Critical - Observed food stored on floor. Boxes of soda syrup, back area. Repeat Violation.
- Critical - Observed toxic item stored by utensils. Cleaner stored over containers/orep table. Corrected On Site. Moved.
- Unwrapped single-service utensils not presented so that only the handles are touched. Knives in self service area.
- Critical - Vacuum breaker mising at hose bibb. Right side of splitter at mop sink faucet. Repeat Violation.
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1/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Next to reach in cooler at cookline.
- Critical - No conspicuously located thermometer in holding unit. Make table reach in cooler.
- Critical - Observed buildup of slime on tea dispensing nozzles. In self service area.
- Observed cutting board grooved/pitted and no longer cleanable. Multiple.
- Critical - Observed food stored on floor. Soda syrup box in back room.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops at cookline.
- Observed personal care item stored with food. Cell phone, ipod on prep table next to slicer.
- Observed single-service articles improperly stored. Not inverted in storage trays at self service area.
- Critical - Vacuum breaker mising at hose bibb. Right side of splitter at mop sink faucet.
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7/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor./ liquid beverages .
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. / accumulation of water in reach in cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ready to eat foods. chicken salad not date marked.
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3/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food container not properly labeled. Repeat Violation.
- Critical. Observed food container not properly labeled.
- Critical. Observed food container not properly labeled.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area./ bottled water.
- Wet wiping cloth not stored in sanitizing solution between uses.
- 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/ not all employees training have been properly documented.
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11/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food packaged in a food establishment, shall be labeled as specified in law. Labeling - Public food service establishments which prepare and package food products must ensure that packaged food products are properly labeled. Package labels must contain the following information: 1. Identity and description of product; 2. Date product was packaged; and 3. Name and address of establishment which prepared and packaged product.
- Critical. (C) Packaged food shall be labeled as specified in law, including 21 CFR 101 Food Labeling, 9 CFR 317 Labeling, Marking Devices, and Containers, and 9 CFR 381 Subpart N Labeling and Containers, and as specified under Sections 3-202.17 and 3-202.18.
- Critical. (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to plus or minus 1 degree Celsius in the intended range of use. (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to plus or minus 2 degrees Fahrenheit in the intended range of use.
- Critical. (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
- (A) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be handled, displayed, and dispensed so that contamination of FOOD and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES' and by CONSUMERS if CONSUMER self- service is provided. (C) Except as specified under Paragraph (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self- service with the original individual wrapper intact or from an APPROVED dispenser.
- Critical. Backflow Prevention Device, When Required. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under Section 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under Section 5-202.14.
- Critical. Work Space about Equipment. Sufficient space shall be provided and maintained about electrical equipment to permit ready and safe operation and maintenance of such equipment. In all cases, the work space shall be adequate to permit at least a 90-degree opening of doors or hinged panels. FOR REPORTING PURPOSES ONLY.
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1/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor./ boxes of potato chips.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food./ employee wearing leather type bracelet. / front prep area.
- Wet wiping cloth not stored in sanitizing solution between uses./ located on top of under counter shelf in back prep. area. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface./ shelf under microwave ovens in back prep. area.
- Unwrapped single-service utensils not presented so that only the handles are touched./ plastic spoons, forks / beverage area.
- No Heimlich maneuver sign posted.
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7/13/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/13/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/7/2009 | Routine - Food | Warning Issued |
| No report available. | 10/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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