- Basic - Food stored in a prohibited area. Food stair age in an unlicensed facility-shed next to mobile unit **Warning**
- Basic - Food stored on floor. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Light shield damaged/in disrepair. Prep area **Repeat Violation** **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Repeat Violation** **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Soiled reach-in cooler gaskets. All **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pork, beef temp between 46°-48°. Advised **Warning**
- 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. Employee touched ready to eat onion, pepper which will not further cooking for food safety with her bare hand **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Pesticide-emitting strip present in food prep area. Fly glue strip **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All **Repeat Violation** **Warning**
- Intermediate - Nonself-sufficient mobile food dispensing vehicle not reporting to commissary as required. Operator has utilizes a separate shed next to mobile unit for foods storage, single serve items storage, food prep, reach in coolers with foods storage etc **Warning**
- 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. 2 reach in coolers have an a,burnt temperature of 44°. Advised **Warning**
- Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment. **Warning**
- Intermediate - Slicer blade soiled with old food debris. **Warning**
- Intermediate - Torn packages/bags of food exposing the contents to contamination. **Warning**
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10/28/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Inside all cabinets
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Leaking pipe at plumbing fixture. Under prep sink
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.. Shatterproof bulbs are acceptable
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in reach in cooler
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler gasket torn/in disrepair. X2 **Repeat Violation**
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Soil residue build-up on nonfood-contact surface. On faucets
- High Priority - Food stored in ice used for drinks. Bottle drinks **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef temp at 47°, cut tomatoe temp at 50°, less than 4 hours. Advised
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.all
- 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. The ones in the shed
- Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
- Intermediate - Slicer blade guard soiled with old food debris.
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08/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. At prep area
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above steamed table, shatter proof bulb is acceptable
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
- Basic - Wall soiled with accumulated food debris. All
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. White shredded cheese temp at 48°,
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Temp at 47°
- 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.
- 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. The one for cheese, dice tomato has an ambient temperature of 40°, Advised
- Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
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4/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust. Fan
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Clean utensils or equipment stored on dirty shelf.
- Basic - Food stored on floor. **Repeat Violation**
- Basic - Light not functioning.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above steamed table, shatter proof light bulb is acceptable
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in reach in cooler
- Basic - Outer openings not protected with self-closing doors.
- Basic - Screen in door torn/in poor repair.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In storage area
- Basic - Wall soiled with accumulated food debris.
- High Priority - Live flies in kitchen.
- High Priority - Presence of insects, or other pests.
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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10/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Knives
- Basic - Single-service articles not stored inverted or protected from contamination. Plates
- Basic - Wall soiled with accumulated food debris.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Live flies in kitchen.
- Intermediate - Cutting board(s) stained/soiled.
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5/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Soiled reach-in cooler gaskets.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up.ALL
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1/31/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cfl spiral bulb over prep table
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface.grill
- Intermediate - Cutting board(s) stained/soiled.
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1/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up.ALL
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification.EXPIRED ON 05/29/2012 This violation must be corrected by : 01/05/2013.
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11/6/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Observed dead roaches on premises. 2 DEAD UNDER THREE COMPARTMENT SINK This violation must be corrected by : 11/06/2012.
- Critical - Observed expired Food Manager Certification.EXPIRED ON 05/29/2012 This violation must be corrected by : 01/05/2013.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. GRILL
- Observed gaskets with slimy/mold-like build-up.ALL
- Critical - Observed roach activity as evidenced by live roaches found 2 LIVE ON TOP OF GRILL This violation must be corrected by : 11/06/2012.
- Critical - Observed roach activity as evidenced by live roaches found 3 LIVE IN STEAM WELL This violation must be corrected by : 11/06/2012.
- Critical - Observed roach activity as evidenced by live roaches found ONE LIVE FELL FROM GASKIT OF RIC DOOR WHEN OPENED This violation must be corrected by : 11/06/2012.
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11/5/2012 | Routine - Food | Warning Issued |
- Food-contact surface not smooth and easily cleanable. Towel used under cutting board
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- Critical - No conspicuously located thermometer in holding unit. Missing in reach in coolers
- No copy of latest inspection report.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee touching tortilla shell whch is not further cook for food safety
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed live flies in kitchen.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Plastic forks and spoons on table, need to be handlers up
- Critical - Observed the presence of insects, rodents, or other pests. Inside cabinet under sink has spider web
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4/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/16/2011 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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11/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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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6/2/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- No copy of latest inspection report.
- 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
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board on the steam table
- Critical - Observed incorrect information on Hotel and Restaurant license. Vin missing on printed license 68683 ok
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5/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Got a knife and cutting board in sink Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine Repeat Violation.
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding unit.
- 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. This violation must be corrected by : 5/30/2011.
- Critical - No thermometer provided to measure temperature of food product.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Raw wood inside cabinet under sinks Repeat Violation.
- Observed gaskets with slimy/mold-like build-up.
- Observed grease accumulated under cooking equipment.
- Observed insect control device installed over food preparation area. Fly glue strip
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3/30/2011 | Routine - Food | Warning Issued |
- Food-contact surface not smooth and easily cleanable. insides of cabinets bare wood.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. holes for gas line.
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5/26/2010 | Routine - Food | Inspection Completed - No Further Action |
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