- Basic - Bowl or other container with no handle used to dispense food. Bowls in food in reach in cooler.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line. **Corrected On-Site**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. In walk in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine, PIC changed sanitizer bucket, tested at 100 ppm. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over mayonnaise . **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. At cooking station.
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07/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. On pipe over reach in cooler. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At cook line.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Board used to mount vegetable cutter unsealed.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored in top portion of make table behind ready-to-eat food in reachin . Eggs behind cut cilantro. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over fish. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Black beans in pot back kitchen. PIC uncovered to cool. Corrective action taken.
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In pasta , reach in cooler. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Floor tcracked, broken or in disrepair. In walk in cooler. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 18-25-8 inch container of black beans in walk in cooler overnight at 60°. See stop sale. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employee cutting raw meat and employee at line area. **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw pork over cut onions, walk in cooler. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee using walk in door and employee cleaning then to prep work. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Black beans in walk in cooler overnight at 60° **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 1000 ppm chlorine. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Warning**
- Intermediate - Certified food manager fails to exhibit active managerial control. Cooling in deep containers was cited and discussed at last inspection on 3/18/2013 **Warning**
- Intermediate - Employee filled water pitcher/cup at handwash sink. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. **Repeat Violation** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches and covered. 8 inch container of beans. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner. **Warning**
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8/19/2013 | Routine - Food | Warning Issued |
- Basic - Ice buildup in walk-in freezer. Floor covered.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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 using bowl and bare hand to scoop cooked rice. **Corrected On-Site**
- High Priority - Establishment conducts non-continuous cooking of raw animal foods without immediately cooling the food after the intial heating process. PIC will start putting meats into walk in cooler after cooking. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and putting pans back on shelf, no sanitizer. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's room, **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Meats in reach in cooler, Divided into smaller portions , some to walk in cooler. **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. Beans walk in.
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3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing Paper towels in food preparation room or area. At drive thru window . Corrected On Site.
- Observed a nonfood-grade basting brush used in food. Cookline
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cutting board. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed floor area(s) covered with standing water. Back door area. Corrected On Site.
- Observed floor area(s) covered with standing water. Walkin freezer .
- Critical - Observed food being cooled by nonapproved method. 5 Inch deep container of cooked beef in reachin cooler at 98 degrees ,40 minutes later 95 degrees, PIC put in walkin freezer , 42 degrees after 25 minutes . * Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Cookline steam table, bowl. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked beans in walkin cooler at 56 degrees, in large container , PIC states employee had them out of walkin to portion. PIC broke into small containers and placed in walkin cooler, 43 degrees 45 minutes later. Corrected On Site.
- Observed water draining onto floor surface. At back door area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.* House made chicken stock at 98 degrees at fryer station, PIC heated to 169 degrees and hot held.* Corrected On Site.
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked onions and potatos at 120 degrees in stem table . PIC turned up. This violation must be corrected by : 3/19/2012. ** Rice at 110,potatos at 112 and phfoods at 114 in steam table on 3/21/2012 *
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. front reachin .
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. chicken over sauces in walkin cooler . Corrected On Site. Raw chicken over cooked rice in walkin on 3/21/2012
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When putting on gloves.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. filling water for the cookline. Corrected On Site. ** Employee washing off gloves and knive in handwashing sink on 3/21/2012. **
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3/21/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. stored on top of insulation, back room. Corrected On Site.
- Critical - Equipment food-contact surfaces and utensils not sanitized. employee rinsing of and putting on shelve no sanitizer in sink..
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date. This violation must be corrected by : 3/19/2012.
- Critical - No conspicuously located thermometer in holding unit. front reachin .
- 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 : 3/19/2012. .
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When putting on gloves.
- Critical - Observed encrusted, soiled material on slicer. potato slicer , prep room.
- Critical - Observed handwash sink used for purposes other than handwashing. filling water for the cookline. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. knive sharpener at back sink. Corrected On Site.
- Observed panel in wall. at hood cookline, above chicken cutting station .
- Critical - Observed raw animal food stored over ready-to-eat food. beef and chicken over pasta and vegies in reachin at cookline , Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. chicken over sauces in walkin cooler . Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked onions and potatos at 120 degrees in stem table . PIC turned up. This violation must be corrected by : 3/19/2012.
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1/18/2012 | Routine - Food | Warning Issued |
- Floors not maintained smooth and durable. walkin freezer
- Critical - Hand sink missing paper towels in food preparation room or area. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.
- Observed nonfood-contact equipment in poor repair, lines in walkin freezer, need to be attached.
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10/12/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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