- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
- Intermediate - Probe thermometer not readily accessible for use. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
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09/08/2014 | 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 containers in the back over mop sink not stored inverted or in a protected manner
- Basic - Hood filters in disrepair.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Working containers of food removed from original container not identified by common name.corn meal in a container in the kitchen next to the flat grill no label
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
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3/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in kitchen.cases of beef on the floor in front of the hand washing sink in the back
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.plastic containers in the back over mop sink not stored inverted or in a protected manner
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Equipment in poor repair.hand wash sink in the back by the three compartment sink
- Basic - Hood filters in disrepair.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No copy of latest inspection report available.
- Basic - Working containers of food removed from original container not identified by common name.corn meal in a container in the kitchen next to the flat grill no label
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- 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. **Corrected On-Site**
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Employee washed hands with cold water.
- High Priority - Employee washed hands with no soap.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.in the kitchen in front of the microwave
- High Priority - Toxic substance/chemical stored by or with food.on the cook line where they keep seasoning there is a chemical spray bottle.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washing hand at the mop sink
- Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink next to the three compartment sink blocked by cases of meat on the floor
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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3/20/2014 | Routine - Food | Warning Issued |
- Basic - Clean equipment stored on floor.(cutting board) on the floor .
- Basic - Clean pots and pans not stored inverted or in a protected manner.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Wooden spoon stirrers stored over reach in cooler.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. License : 9 seats. Observed 17 seats.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Food stored Inside reach in cooler in to go bags.
- Basic - Wood food-contact surface not properly sealed. Wood bench where food containers are placed no properly seal.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. At reach in cooler.
- 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 foods.
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Single-service items stored on floor in dry storage area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Dumpster not on proper pad.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed open dumpster lid. Corrected On Site.
- Observed single-service items stored on floor.
- Critical - Observed toxic item stored by utensils. Corrected On Site.
- Observed wall in disrepair. BY HANDSINK
- Observed water draining onto floor surface.
- Critical - Vacuum breaker mising at hose bibb. MOP SINK.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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10/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hot water not provided/shut off at employee hand wash sink.bathroom
- Lights missing the proper shield, sleeve coatings or covers.
- No copy of latest inspection report.
- Critical - No thermometer provided to measure temperature of food product.
- Observed employee with no hair restraint.
- Critical - Observed food stored in ice used for drinks.
- Critical - Observed food stored on floor.onions
- Observed open dumpster lid.
- Critical - Observed raw animal food stored over ready-to-eat food.raw eggs and beef over vegetable
- Observed single-service items stored on floor.to go containers
- Observed utensils stored in crevices between equipment.
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5/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.beans
- Critical - Hot water not provided/shut off at employee hand wash sink.bathroom
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- 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.towel to cover tortillas
- Observed employee with no hair restraint.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.beans walkin
- Critical - Observed raw animal food stored over cooked food.raw chiken over cooked beef
- Critical - Observed raw animal food stored over cooked food.raw eggs over sauces
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.cone of pork meat not rotating to keep hot
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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8/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.Handles must be up
- Critical - Hot water not provided/shut off at employee hand wash sink.bathroom
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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1/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed raw animal food stored over ready-to-eat food.eggs need to be under ready to eat food
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hot water not provided/shut off at employee hand wash sink.bathroom
- Observed open dumpster lid.
- Dumpster not on proper pad.
- No copy of latest inspection report.
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8/31/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.beans Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed food stored on floor.limes
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl in rice
- Observed ice scoop with handle in contact with ice.
- Critical. Hot water not provided/shut off at employee hand wash sink.bathroom
- Critical. No handwashing sign provided at a handsink used by food employees.bathroom
- Observed open dumpster lid.
- Dumpster not on proper pad.
- 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 in progress
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6/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed ice scoop with handle in contact with ice.
- Observed nonfood-grade containers used for food storage.plastic grocery bags
- Critical. No cleaning agent provided in first compartment of sink.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Observed equipment and utensils not rinsed between washing and sanitizing.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hot water not provided/shut off at employee hand wash sink.bathroom
- Observed open dumpster lid.
- Dumpster not on proper pad.
- 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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3/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed ripped/worn tin foil used as shelf cover.
- Observed single-service articles improperly stored. Corrected On Site.
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8/20/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/20/2009 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 4/13/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 1/29/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 1/27/2009 | Routine - Food | Warning Issued |
| No report available. | 9/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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